Tag Archives: dairy-free

Vegan Banana Bread with Dates and Almonds

11 Feb

Vegan Banana Bread with Dates and Almonds

This delicious banana bread is vegan and it also has the virtuous label of no added fats. There is no butter, oils, eggs or refined sugars either. I have added one tablespoon of honey to the whole loaf but you could use agave syrup or leave it out altogether if you like.

The sweetness comes from using very ( or even over) ripe bananas and lovely squidgy Medjool dates. I made it using a combination of wholemeal spelt flour, ground almonds and flaxmeal. This makes it healthy, wheat-free, moist and tasty. You can’t go wrong really.

Vegan Banana Date & Almond Bread

It is perfect for breakfast or to take to work for that mid afternoon pick me up without the guilt. It is lovely toasted and drizzled with a little honey but is just as satisfying as it is. The more mature the bananas (i.e.: blackening) the better, it makes them easier to mash and they taste more sweet and banana-y.

Vegan Banana Bread

Vegan Banana Bread with Dates & Almonds Recipe

Makes 1 loaf. I used a 1 litre capacity loaf tin. Vegan, Wheat Free, Oil Free, Refined Sugar Free

Adapted from Love Food Eat

  • 2 Tbsps. flax meal mixed with 6 Tbsps. warm water
  • 135 g wholemeal spelt flour
  • 15 g (1 Tbsp) flax meal
  • 110 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 large Medjool dates, stoned and finely chopped
  • 2 very ripe bananas, well mashed/blended
  • 1 Tbsp honey/agave syrup (optional)
  • flaked almonds for the top
  • sesame & flax seeds for the top (optional)

Mix the 2 Tbsp flax meal with 6 Tbsp warm water and leave for about 10 minutes until gooey. This is known as flax egg. Preheat the oven to 175 C and line the loaf tin with some baking paper.

In a large bowl mix together the flour, 15 g flaxmeal, ground almonds, cinnamon, baking powder, soda and salt. Then stir through the chopped dates.

Add in the mashed/blended bananas, the flax egg mixture and the honey/agave syrup if using. Mix together until combined to a stiff dough but don’t over work. Tip this into the lined tin, spread it out evenly and top with some flaked almonds, sesame seeds & flax seeds, if using, and press them down a bit.

Bake for about 50 minutes or until a toothpick comes out clean and leave to cool completely before slicing if you can. It is easier to slice when cool.

Banana Bread with Dates & Almonds

Don’t be alarmed it doesn’t rise much but is delicious all the same. Store in an airtight container or wrapped in a tea towel somewhere cool. Toasting it comes into play if it lasts longer than a few days and has become a little stale. It brings it back to life and is enhanced even more by some of this vanilla apple sauce or honey.

Vegan Banana Date & Almond Bread

Things That Made Me Smile Today

Wild Fennel Flowers

These are some photos I took back in October of the wild fennel flowers that grow alongside the road where I run with the dog in the morning. They’re delicately beautiful.

It turns out that one of the major food trends predicted for 2013 is fennel pollen. It is appearing on a lot of the most forward thinking menus used as an ingredient or garnish with fish or as an aroma (by burning the pollen over the finished plate) on many other exciting dishes. Apparently it is quite difficult to get, you can order it online and it is quite expensive.

Wild Fennel Flowers

Not here it isn’t, it’s free and growing wild at the side of the road! Rufus even likes to have a sniff as he goes down for a drink in the stream. Hilarious isn’t it.

I am definitely researching this more and will be bringing you some recipes featuring “foraged” fennel pollen at the end of the summer!

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Tarta de Santiago with Mandarin Orange Compote

4 Jan

Tarta de Santiago

Some of the almond blossom are out early this year. The almond trees don’t normally sprout their barely pink candy floss blooms for another few weeks at least but the mild weather we had over Christmas has tricked them into thinking it is nearly Spring.

Almond Blossom

They are so pretty and decorate a fairly bare landscape at this time of year. Not much is happening on the vegetable front either at the moment where I run with the dog. There are few lettuces, cabbages and some chard. What there are plenty of however, at this time of year, is oranges. They are everywhere, like the bright sunny reminders of where we live. We live in Andalucia, land of oranges and mandarins.

Oranges

Oranges and almonds are a classic combination that complement each other perfectly in cooking. I have used them together before in this Mandarin Almond Drizzle Cake, these deliciously light Ricciarelli Biscuits and in this Butterbean Tagine with Quinoa & Halloumi

Mandarins

These organic mandarins were 60 cents a kilo at the market consequently I have quite a few. So apart from using a lot to decorate the lounge and kitchen over the holidays and snacking on them in the afternoon, I needed to find a recipe that used a few of them up.

My friend Caroline also has a tree on her terrace heavy with navel oranges so that every time I see her I leave with a huge carrier bag full of them. They are brilliant for juicing, The Washer Up has two, freshly squeezed, with his breakfast every morning, but I still needed to use some, to make room in the kitchen apart from anything else.

Tarta de Santiago.

Tarta de Santiago is a deliciously moist almond cake from Santiago de Compostela in Galicia. Pilgrims and tourists visit the cathedral of Santiago de Compostela where the relics of the apostle Saint James (Santiago in Spanish) are thought to be buried. They also probably all eat some of this cake as it is in every bakery window, dusted with icing sugar and decorated with the shape of the cross of the Order of Saint James.

Tarts de Santiago with Orange Compote

This was one of the first desserts on our menu at the restaurant when we opened it 11 years ago. The bakery down the hill made it for us, this was before The Washer Up had perfected his pastry skills and made all of them himself. We served it warm with a hot cherry sauce which was also gorgeous if you can get hold of some cherries where you are.

This version of the cake is beautifully light because the egg whites are whisked (to a meringue basically) and folded in separately. It is gluten-free as it is made using ground almonds and dairy-free because there is no butter or milk added. The mandarin orange compote is made with honey instead of sugar and can be served warm or cold.

Tarta de Santiago

Tarta de Santiago with Mandarin Orange Compote

Serves 8, Gluten-Free, Dairy-Free. Adapted from Time for a little Something

  • 6 large eggs, separated
  • a pinch of salt
  • 200 g caster sugar
  • large pinch of ground cinnamon
  • the zest of one orange
  • a few drops of almond extract
  • 250 g ground almonds
  • icing sugar for dusting

Preheat the oven to 180°. Prepare a 24-cm springform cake tin by roughly cutting a circle of baking paper a little bigger than the loose base of the tin, and put this over the base before clipping the tin back together. Rub the base & sides with a little oil.

Whisk the egg whites and salt in a large clean bowl until soft peaks form. Then whisk in half the caster sugar (100 g) a tablespoon at a time, until you have a glossy meringue texture.

In another large bowl, whisk the egg yolks with the rest of the caster sugar, orange zest, almond extract and cinnamon. Beat until thick and increased in volume.

Now fold in just a little of the egg white mixture into the yolks to loosen it then fold in the rest gently, taking care not to deflate the mix too much. Then gently fold the ground almonds in too.

Spoon/pour  the batter into the prepared cake tin and bake for about 45 minutes. Check it after about 30-35 minutes – if it is browning too quickly, put a piece of baking paper over the top of the tin so the cake can still cook but not brown any more. Once the cake is golden and springy, remove it from the oven and let it cool in its tin for 10 minutes

When it is cool, run a knife around the edge, turn it out onto a plate, remove the baking paper from the base and serve upside down. Dust it with icing sugar just before serving. You can make a template of the traditional St James Cross/Sword and put that in the middle of the whole tart before dusting with icing sugar which is how it is usually served.

Or I used a cross from a necklace that my dad bought me and used that on each piece of cake!! Thanks Dad xx

Tarta de Santiago

Mandarin Orange Compote

  • 500 g oranges & mandarins
  • 4 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp orange blossom water (optional)

Cut the top and bottom off the oranges then cut down around following the line of the peel to remove it all.

Using a sharp knife, cut in-between each membrane to remove a segment of orange into a small sauce pan. When all segments are removed squeeze juice into pan too.

Peel mandarins and remove as much white pith as possible and any pips.

Put all ingredients in small pan, bring to boil, lower the heat and simmer for about 15 mins or until soft and jammy. Puree, taste and adjust honey to your liking. Leave to cool or serve warm with the cake.

Tarta de Santiago

This cake can be served as a lovely light dessert perfect for this time of year or with your afternoon tea.

Have a Lovely Weekend! Feliz Reyes!

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Gingerbread Parkin with Vanilla Apple Sauce

9 Nov

The Washer Up has been going on about how wonderful Parkin is for ever. It’s a northern thing you see. As in, from the north of England, specifically the north-west. Yorkshire and Lancashire if you want to be precise. And they will want it to be precise. I am sure there will be comments about its origin and claims that it is definitely from Yorkshire or undenialbly from Lancashire.  I’m a soft southerner so I couldn’t give a “monkey’s” as they say down south.

So when I saw this recipe for it on one of my favourite food blogs, Kellie’s Food to Glow, this week I was desperate to give it a try. It’s traditionally served on Bonfire night – November 5th, which also happens to be our friend, Jeannes birthday. There was my excuse, as if I needed one. It was enough just to see the smile on his face. Honestly.

The Vanilla Apple Sauce that Kellie serves it with is genius. It’s like a vegan custard, a thick vanilla-y custardy apple sauce that we served warm with the hot slices of gingerbread parkin. And a sneaky scoop of vanilla ice cream if you must know. Well it was a birthday dessert.

Parkin is traditionally served cold and spread with a little butter according to The Washer Up. Whichever way it is delicious but you have to leave it wrapped up to mature for at least 3 days before you eat it.  So be patient and organised for a change because the stickiness you get is really worth the wait.

I deviated from Kellie’s recipe slightly by using half coconut oil (not very northern at all!) and half dairy-free margarine because I didn’t have enough margarine. I also used half honey because I didn’t have enough golden syrup and used wholemeal spelt flour instead of plain. It’s a wonder that I managed get anywhere near the original really but this is obviously a very forgiving recipe. No complaints from this end!!

Gingerbread Parkin Recipe

Enough for a 10″ loaf tin or an 8″ square baking tin. Adapted from Food to Glow

  • 100 g butter or dairy free margarine (I used 50g coconut oil/50g marg)
  • 100 g black treacle/molasses/miel de cana
  • 200 g golden syrup/agave syrup (I used 100g syrup/100g honey)
  • 75 g palm sugar/dark brown sugar
  • 200 g flour sieved with 2 1/4 tsp baking powder & 1/4 tsp salt (I used wholemeal spelt flour)
  • 100 g medium oatmeal (I blended my normal oats to finer powder)
  • 1 tsp baking powder
  • 1 1/2 Tbsp ground ginger
  • 1 1/2 tsp mixed spice
  • 10 pieces/cubes crystallised ginger, finely chopped
  • 2 eggs
  • 6 Tbsp oat milk (or other milk)

Preheat the oven to 140C. Oil and completely line your baking/loaf tin with baking paper.

In a large heavy pan, melt the butter (or replacements), treacle, syrup and sugar over a low-ish  heat, stirring occasionally until the sugar has dissolved.

Mix all the dry ingredients together in a large bowl, make a well in the centre and pour in the melted buttery syrup, stirring together well. Beat together the eggs and milk and pour this in too. Fold all of this through until well incorporated and pour the whole lot into your lined tin.

Bake for 90 minutes until a deep golden brown and a skewer inserted comes out clean. Then leave it to cool in the tin on a wire rack.

When cool, wrap it up in its baking parchment, then in two layers of foil and leave it in a cool dry place for at least 3 days but up to a week.

Good luck with that, I managed 2 1/2 days but it really does get better and stickier and more moist the longer you leave it wrapped up so don’t eat it straight away. It won’t be the same!!

Vanilla Apple Sauce Recipe

Vegan, gluten-free.

  • 500 g apples, peeled, cored and roughly chopped
  • 100 ml water
  • 4 tbsp agave syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp butter/margarine

Put the apples, water, syrup/honey and vanilla in a pan and cook gently for about 15 mins until the apples are soft then stir in the butter. You can use it as it is, if you like it chunky. Mash it up a bit more or blend it to give it a smoother creamier consistency. Taste and add more honey, vanilla or a squeeze of lemon juice to tart it up a bit. Serve it warm, or room temperature, with a slice of the parkin.

Have a Lovely Weekend!!

Peach and Almond Spelt Cake with Passionfruit Syrup

20 Aug

Summer is all about fruit in Andalucia. It is at the moment anyway. Fruit and tomatoes, which are technically a fruit anyway. We went to the market this weekend and bought two kilos of peaches for a euro and quarter of a kilo of passionfruit (which is a lot) for the same price, one euro. Passionfruit are usually ridiculously expensive, I couldn’t believe it.

I have been photographing these peaches while walking the dog and today we saw some almonds hatching out of their furry jackets on the trees next to them.

I have been blending peaches, passionfruit pulp and orange juice for breakfast smoothies (with flaxmeal, flax seeds and flax seed oil) but still nowhere near using them all and I saw two gorgeous peach cake recipes, both on beautiful Italian blogs, that I couldn’t get out of my head.

A Peach & Mead Cake on Juls’ Kitchen and a Peach & Hazelnut Cake on Lucullian Delights both had me desperate to try something similar. I added Amaretto (my liqueur of choice) in the absence of mead and swapped the hazelnuts to ground almonds. I also decided to use a mix of white and wholemeal spelt flours and used coconut oil and olive oil instead of butter. So it’s dairy and wheat-free. As well as moist and delicious.

You could obviously serve it with some cream or ice cream but to keep it dairy-free and because of the pile of bargain passionfruit, I made a passionfruit syrup/coulis or sauce, whatever you want to call it, to pour liberally over the top. Make sure you buy the old and wrinkly looking ones that are ripe.

Peach & Almond Spelt Cake with Passionfruit Syrup

Makes 1 cake, Vegetarian, Wheat-Free, Dairy-Free. Adapted from Lucullian Delights

  • 500 gr peaches (I used 4), peeled and sliced
  • 3 tbsp soft brown (or raw) sugar
  • 1/4 tsp ground cinnamon
  • 2 or 3 tbsp Amaretto
  • 1 tbsp cornflour/cornstarch (maybe)

Put the peaches, sugar, cinnamon and 2 tbsp amaretto in a small saucepan and bring to the boil, reduce the heat and simmer for 4-5 minutes. If it is still a bit liquidy you can dissolve the cornflour in some amaretto and stir that in. Keep cooking until it thickens like jam. Leave it to cool while you make the cake.

  • 3 eggs
  • 175 gr soft brown (or raw) sugar
  • 1+1/2 tbsp oat milk (or any milk)
  • 1 +1/2 tbsp amaretto
  • a few drops of almond extract
  • 75 gr olive oil plus 75 gr coconut oil (or 150 gr melted butter)
  • 100 gr ground almonds
  • 180 gr white spelt flour (or normal flour)
  • 120 gr wholemeal spelt flour, or normal wholemeal flour ( I used 100 g wholemeal spelt flour plus 20 gr flaxmeal)
  • 1 tsp baking powder
  • a big pinch of salt

Whisk the eggs and sugar together for a few minutes until light and fluffy then add the milk, amaretto, almond extract, both oils (or melted butter) and mix well. Sieve over the dry ingredients, tipping  any wholemeal bits left in the sieve into the bowl too, and fold them into the wet ingredients gently with a rubber spatula until just combined. Don’t overmix or it will be tough. It is quite a sticky batter.

Preheat the oven to 175 C and oil and flour (or breadcrumb) the inside of your cake tin. I used a 23 cm 9″ cake tin with a removable base. If your cake tin is smaller you will get a deeper cake and may have to cook it for longer.

Pour about two-thirds of the batter into the cake tin then cover with an even layer of the peaches. Tip out the rest of the batter onto the peaches and cover as much as you can. Cook for 30-40 minutes until lightly browned and a cocktail stick come out clean. Leave to cool completely on a wire rack and dust with icing sugar if you like before slicing.

Passionfruit Syrup Recipe

serves 4-6, vegan, gluten-free

  • about 9 passionfruit
  • the juice of 1/2 a lemon
  • 2 tbsp soft brown (or raw) sugar

Halve the passionfruit and scrape out all the pulp with a teaspoon into a small saucepan. Squeeze over the lemon juice and add the sugar. Bring to the boil stirring occasionally, then lower the heat and simmer for about four minutes. Taste and add more sugar/lemon juice as required. It should be tart and sweet at the same time and your kitchen will smell amazing!

Serve each slice of the cake with a generous drizzle of the passionfruit syrup.

Buen Provecho!

Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade

2 Mar

It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here.

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Light, spicy and delicious they are fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and the sweet red onion maramalade. They all compliment each other so well to create a perfectly well balanced combination of flavours that really dance in your mouth.

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You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. But if you do have the time it is a great thing to have in your fridge. Serve it with any burgers or patties, with a grilled goat’s cheese salad or transform a cheese sandwich into a gourmet experience by topping it with a spoonful of red onion marmalade and a handful of rocket or watercress leaves.

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Butternut Squash and Chickpea Cakes Recipe
Serves 4 (12 patties), vegetarian, gluten-free, dairy-free. Adapted from the Ile de Pain recipe.
Prep Time: 30 mins (plus 1 hr in the fridge if possible) Cooking Time: 10 mins

400 gr butternut squash, peeled & cut into 1-2 cm cubes
1 tbsp palm sugar (or brown sugar)
1/4 tsp cinnamon
1 tbsp olive oil

1 tin/jar (400 gr) cooked chickpeas, rinsed & drained
40 gr (1/3 cup) polenta/cornmeal (or breadcrumbs) plus extra for coating
1 tbsp garam masala
2 tsp ground cumin
1 tbsp finely chopped garlic (about 3 cloves)
1 tbsp fresh lemon juice
1 egg
a handful of fresh coriander, chopped
2 tsp salt
1/2 tsp black pepper
1/4-1/2 tsp cayenne pepper

Preheat the oven to 190 C and line a baking tray with baking paper. Tip the squash cubes onto the tray and drizzle with the olive oil. Mix the cinnamon and sugar together and sprinkle it over the squash. Toss it all together with your hands so it is evenly coated. Roast for 15-20 minutes until golden and soft when pierced with a knife.

Meanwhile, put the rest of the ingredients in a large bowl then tip the cooked squash into the bowl as well. Mix everything together well with your hands, squishing the squash and chickpeas to create a mushy but still a bit chunky mixture. Squish until the mixture comes together and holds it’s shape.

At this point you can cover the surface of the mixture directly with cling film and refrigerate for an hour or until needed. It will firm up in the fridge and be easier to work with but you can make them straight away if you can’t wait. Meanwhile make the sauces (see recipes below).

Divide and shape the mixture into 12 equal patties (about 60 gr. each). Pour some polenta (or breadcrumbs) onto a large flat plate and lightly dip the patties into the polenta on each side as well as rolling the sides in it too.

Heat about 1/2 cm of olive oil in a frying pan until hot then turn it down to medium and cook the patties for 4-5 minutes on each side until golden and crispy.

Serve immediately with the trio of sauces and some salad leaves.

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Red Onion Marmalade Recipe
Makes 1 big jar (about 500 ml), vegan, gluten-free.
Prep Time: 10 mins Cooking Time: 90 mins

1.25 kg red onions, peeled, halved and thinly sliced
65 gr raw cane sugar (or white sugar)
185 gr brown sugar
280 ml cider vinegar
1 tsp salt
1/2 tsp black pepper
a few sprigs of fresh thyme, leaves removed and chopped

Put the onions in a large pan on a low heat, stir occasionally and cook gently for 30-40 minutes until soft.

Add the sugars and cook for another 10 minutes.

Add the vinegar and cook, stirring occasionally until thick and jammy (about 45 mins).

Stir in the salt, pepper and thyme and spoon into sterilised jars. Leave to cool then store in the fridge.

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Cucumber, Coriander & Lemon Raita
Serves 4, vegetarian, gluten-free. The Washer Up’s recipe.

Prep Time: 5 mins

250 ml Greek yoghurt (2 pots)
about 10 cm cucumber cucumber, deseeded & finely chopped
1 small clove garlic, finely grated (or to taste)
4 tbsp finely chopped coriander
the juice of 1/2 a lemon
salt & black pepper to taste

Mix all the ingredients together in a small bowl and taste. Adjust salt & lemon juice as necessary.

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Tomato & Chilli Salsa
Serves 4, vegan, gluten-free. The Washer Up’s recipe.

Prep time: 5 mins
2 small tomatoes, deseeded and finely chopped
1/2-1 chilli, finely chopped (depending on you and the chilli)
2 spring onions, green & white parts, finely chopped
2 or 3 tbsp olive oil
a squeeze of lemon juice
salt & black pepper

Mix everything together in a bowl and taste. Adjust seasoning as required.

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I hope you enjoy these as much as we did, they’re really good, thanks Ile de Pain!

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Lemon Polenta Olive Oil Cake

31 Jan

Lemons are everywhere here at the moment. I use lemons a lot in my cooking to brighten up soups, curries, salads and dips. Most of my dishes are finished of with a squeeze of lemon before serving. It just highlights all the other flavours and brings the dish to life.

I saw Nigella make a lemon polenta cake that looked delicious. Hers had quite a bit of butter in it so I thought I’d try to make it with olive oil instead. I have some amazing first press newly harvested local stuff to play with and I’m always looking for excuses to use it in anything.

You should always keep olive oil (or anything really) in glass bottles if you can. Plastic affects the chemical make up of things especially when heated.  Like you should never use cling film when microwaving things. Or drink water out of a plastic bottle that has been in the sun. Microwaves are nasty anyway. Ours broke a few years ago and we have never replaced it. I honestly don’t miss it at all.

Most recipes also use a mixture of polenta, plain flour and ground almonds. I wanted to make a gluten-free, dairy-free version so I tried it without the flour. It works…

Lemon Polenta Olive Oil Cake

Makes a 24cm/9 inch cake, serves 12. Dairy-free, gluten-free.

Adapted from A Meandering Mango

Prep time: 15 mins Cooking time: 45 mins

  • 3 large eggs at room temperature
  • 160 gr (3/4 cup) brown sugar (or raw sugar)
  • 80 ml (1/3 cup) olive oil
  • 2 large lemons, zested & juiced
  • 1 tsp vanilla extract
  • 190 gr polenta (cornmeal)
  • 75 gr (1/2 cup) ground almonds
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • icing sugar for dusting

Preheat the oven to 150 C and oil a 24 cm loose bottomed cake tin.

Whisk the eggs and sugar until light and creamy (about 4 mins). Slowly drizzle in the olive oil, continuing to whisk until all the oil is combined. Whisk in the lemon zest and vanilla.

In another bowl, stir together the polenta, ground almonds, baking powder and salt. Sieve this mixture over the eggs and sugar in 3 batches, alternating with the lemon juice, folding until just combined.

Pour into the oiled cake tin and bake for 40-45 minutes until a skewer comes out clean.

Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack.

Serve with a light dusting of icing sugar. You can also make a lemon syrup to drizzle over if you think it needs it. Heat up some lemon juice and icing sugar in a pan until the sugar dissolves. Use a cocktail stick or piece of dried spaghetti (authentic Italian version) to make holes all over the top of the cake. Pour the syrup slowly over the top of the cake letting the syrup sink in.

Buen Provecho!!

In my next post I will be making an exciting announcement about what I will be getting up to over the next month…

Stay Tuned!!

Orange, Ginger and Cinnamon Vegan French Toast

21 Dec

It’s all about the oranges here at the moment. Christmas in Andalucia is punctuated with piles of them, in my house anyway. The smell of a freshly peeled mandarin is the scent of Christmas in my opinion, along with cinnamon it is better than any plug-in air freshener.

So, for me, any excuse for zesting an orange or mandarin and I’m there. Epecially since I have a new microplane zester which is my new favourite kitchen thing.

This is the perfect Christmas breakfast/brunch. Served with a glass of freshly squeezed orange juice (topped off with some champagne) and you’re ready for anything. This version is vegan but you can just as easily use eggs, I won’t be offended. It is Christmas after all. I used walnut bread for this, it’s a lovely combination with the orange and cinnamon. Continue reading

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