BLACK SESAME BUTTER MOCHI

I don’t think anyone out there will be surprised one bit to find me day-dreaming about trips to Hawaii and Japan instead of getting my shit together and out of this place once and for all; but in my defense, I’ve created these little squishy squares that combine the very essence of Hawaiian cake and Japanese treats all in one and they’re so rich and squidgy and flavoursome and if you ever find a way to stop shovelling them into your mouth, please let me know as I’m now at risk of rolling my way back home like a giant mochi ball they’re that good.

BLACK SESAME BARS

They say necessity is the mother of invention, and perhaps fright and sadness are too; and as enormous marine mammals and horses with very short legs are just too cool to be eaten, I find myself gathering mountains of bags of roasted chickpeas and exotic snacks, as well as producing some slightly addictive all-sesame bars. That's necessity covered; and as for the other co-parents, I'm quite sure said delicious bars (and a glass of Black Death, or liquorice on toast, if worse comes to worst) will sort them two out alright.

ANPAN - JAPANESE RED BEAN BUNS

My baking destination of choice this week just had to be Japan, and as I wait for a Reykjavik guide book to be delivered to the office (if they don’t knock it down before then) and secretly, or not-so-secretly, go back over my steps and stare in a mixture of shock and excitement at tickets for a plane that instead will take me half a world away in under three weeks’ time, I kind of see a pattern there.

This time, your favourite escape (and bake) artist (that would be myself. Hi) is sharing a recipe for some fluffy vegan Japanese bread buns that are filled with sweet red bean paste, and do not contain any traces of maple syrup, dates (that’s probably for the best), nor Atlantic halibut (definitely for the best).

Two mouthfuls and you can forget other people's sinking ships and perhaps also your ones, and let your compass (head?) spin again for a little while.

SEEDY FRUITY FLAPJACKS

On Sunday I made muffins to take to work because I’m nice, but as I’m also forgetful I left them at home. Therefore yesterday I made flapjacks to take to work because I’m nice, and wasn’t on this occasion forgetful. Here they are in all their seedy fruity golden-syrupy goodness for all you nice people out there (and not-so-nice, I’m not here to judge). Gluten-free and everything, and so so easy to make.