I hope you liked the sound, if not the taste, of last week’s tasty treats.
Savvy Cook has gratefully received requests for “a moist apple cake” , “a coffee & walnut cake” and “millionaires’ shortbread” ….. testing and tasting will commence forthwith!
Last week I did some cake swaps with a little girl who lives a few doors down from us; Savvy Cook exchanged fig & walnut crunchies (see below) with some moorish chocolote brownies, yum, yum, which she had baked with her Dad over the weekend.
It is great to see children getting involved in food preparation!
There is medical research which shows how a child behaves in relation to food – impatience, greed, timidity, sharing – reflects how that child behaves in life.
This is certainly the case with our young neigbour who is a very sociable, engaging and chatty little girl!
Right, back to business.
I know it is officially Spring and we have had some warm(ish) days but I still think that black sticky ginger bread always hits the spot.
It is quite a plain cake (which I have been reliably informed is good with custard too: Savvy Cook is not sure about the colour combination – very 70’s – but can see that the flavours might work well together), but the flavours and texture I think are very satisfying.
The other treat we’ve got in store for you next week are the above mentioned fig & walnut crunchies.
They are made with chickpea and barley flour, so are wheat free and suitable for people who avoid wheat.
Details of both tasty treats are as follows:
Black sticky ginger bread (serves 10 – 12, £ 9.50)
A family favourite, made with blackstrap molasses, freshly grated root ginger and wholemeal flour
Nutrition per portion: 204 kcals, 8g fat, 4g saturated fat, 0.4g salt, 34g carbohydrates
Fig & walnut crunchies (£ 1.65 for 3)
Deliciously crunchy biscuit made with chickpea and barley flour, jumbo oats, dried figs and walnuts – flavoured with ground nutmeg
Nutrition per portion: 85 kcals, 2.1g fat, 0.9g saturated fat, 0.1g salt, 16.3g carbohydrates
Details of how to place your order can be found in one of Savvy Cook’s earlier posts (“How the cookie crumbles”)
or simply get in touch at email@example.com
As always, we look forward to hearing from you!