as easily use brandy, whiskey or even orange liqueur. The flavours will all be slightly different, but the effect will be much the same.
Agave syrup is made from the agave plant, grown primarily in Mexico. The syrup is extracted from the plant and produced in concentrated form. Sticky and slightly sweeter than sugar, it’s considered healthier as it has a lower Gl (glycaemic index), and releases energy more steadily than pure sugar. In this recipe the agave combines with the natural sweetness of bananas for a gorgeously healthy take on banana bread. I love to eat this straight from the oven, but it keeps well for a good few days. A slice or two would be perfect for a picnic.
Prep time: 10 minutes
Baking time: 55–65 minutes
Ready in: 1 hour 45 minutes
Serves: 6–10
125g (4½oz) plain flour
¾ tsp bicarbonate of soda
½ tsp salt
150g (5oz) wholemeal flour
350g (12oz) mashed bananas (about 4 bananas)
3 eggs
100ml (3½fl oz) agave syrup
75ml (3fl oz) sunflower or extra-virgin olive oil
50ml (2fl oz) natural yoghurt
Finely grated zest of 1 lemon
900g (2lb) loaf tin
Preheat the oven to 180°C (350°F), Gas mark 4, and line the base and sides of the loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
Sift the plain flour, bicarbonate of soda and salt into a large bowl, then mix in the wholemeal flour. In a separate bowl, whisk together the remaining ingredients.
Add this mixture to the dry ingredients, folding together to combine. Tip the batter into the prepared loaf tin, then bake for 55–65 minutes or until the top is just turning golden brown and a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to sit for 10 minutes. Carefully lift the cake out of the tin using the baking parchment, then peel away the paper and leave on a wire rack to finish cooling.
30-day bran and pumpkin seed muffins
These are called ‘30-day muffins’ because the batter will keep happily in the fridge for a month! They’re sugar free and you can easily make them dairy free too by using rice or soya milk. The pumpkin seeds are healthy, packed with nutrition, but they’re also delicious – lightly toasted in the oven for a characteristic crunch. I like to eat these muffins still warm for breakfast, but they make a handy and healthy lunchbox treat too.
Prep time: 10 minutes
Baking time: 15–22 minutes
Ready in: 45 minutes
Makes: 12 muffins
200g (7oz) plain flour
1 ½ tsp bicarbonate of soda
¾ tsp salt
200g (7oz) wholemeal flour
50g (2oz) bran
50g (2oz) pumpkin seeds, plus 25g (1oz) for sprinkling
3 eggs
200ml (7fl oz) light agave syrup
100ml (3½fl oz) sunflower oil
50ml (2fl oz) milk or rice or soya milk
12-cup muffin tray and up to 12 muffin cases
Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases (or fewer if you prefer – see the tip below).
Sift the plain flour, bicarbonate of soda and salt into a large bowl and mix in the wholemeal flour, bran and pumpkin seeds.
In a separate bowl, whisk together the remaining ingredients. Make a well in the centre of the flour and pumpkin seed mixture and pour in the wet ingredients, whisking together to incorporate fully.
Fill each of the muffin cases three-quarters full, then scatter with the additional pumpkin seeds and cook for 15–22 minutes or until springy to the touch. Allow to cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to finish cooling.
Fruity bran and pumpkin seed muffins
I often add a small handful or so of dried fruit to the batter, such as raisins, chopped dried apricots or dates. Make up the recipe as above, adding the fruit to the fully mixed batter before filling the muffin cases.
Tip If you’d like to make fewer than 12 muffins, cover the remaining batter and place in the fridge, where it will keep for up to a month. It will thicken over time, so thin slightly by whisking in a little more milk or water – the mixture should be quite sloppy.
I love tahini, the peanut butter-like paste made from sesame seeds. Tahini is ubiquitous in Middle Eastern cooking, used in all sorts of salads and sauces. It also finds its way into many sweet dishes and desserts, usually sweetened with honey. This recipe combines these flavours with the citrus tang of oranges and a touch of cinnamon to make a cake that would be ideal served after a big, generous Middle Eastern meal or perfect with a cup of coffee. The cake also has the advantage of being vegan (for those vegans who choose to eat honey).
Prep time: 10 minutes
Baking time: 30–35 minutes
Ready in: 1 hour
Serves: 6–8
Sunflower oil, for greasing
75g (3oz) wholemeal flour
1 tsp bicarbonate of soda, sifted
1 tsp ground cinnamon
Pinch of salt
100g (3½oz) fresh or frozen white breadcrumbs
125g (4½oz) honey, plus
1 tsp for drizzling
100ml (3½fl oz) light tahini
Juice and finely grated zest of 2 oranges
20cm (8in) diameter cake tin with 6cm (2½in) sides
Preheat the oven to 180°C (350°F), Gas mark 4, then grease the sides of the cake tin with sunflower oil and line the base with a disc of baking parchment.
Place the flour in a food processor with the bicarbonate of soda, cinnamon, salt and breadcrumbs and whiz for about 30 seconds or until fine.
In a bowl, mix together the 125g (4½oz) of honey, along with the remaining ingredients. Add to the food processor with the dry ingredients and whiz together for about 20 seconds or until it just comes together. Tip the batter into the prepared tin and bake for 30–35 minutes or until a skewer inserted into the centre of the cake comes out clean.
When the cake is cooked, take it out of the oven and let it sit in the tin for 5 minutes. Loosen around the edges using a small, sharp knife,