The folks over at Delicious Alchemy were kind enough to send my sister and I a delightful assortment of some of their favourite products to experiment with. This hamper included: rice flakes (have a look at @sophiesplate for a snap of that), white bread mix, brownie mix, and a vanilla sponge mix. All of which is amazingly gluten free and potentially dairy free! Annoyingly, I’ve been a constant stream of busy at uni for the past couple of weeks with term coming to a close – as has my sister with her A-level work, so neither of us have really found the time to get stuck in with the baking.
However, the time has come! Now that we’re both home for Easter, first on the agenda was obviously to make use of some of the goodies we’d been sent! But us being the foodie snobs we are, of course we decided pre-prepared mixes are just far too easy. So as brilliant as the guys at Delicious Alchemy are for making gluten free baking more accessible to the masses, we took it upon ourselves to jazz up their classics to show how truly versatile they can be! Stay tuned for our brownie and white bread creations which will make an appearance on the blog at some point…
I admit I do love a classic Victoria sponge. But as I am now an advocate of dairy free life, I just couldn’t see a viable substitution for the heavenly buttercream that a great vanilla sponge truly deserves. This led me to my banana bread idea… As of late I’ve been really craving my mum’s old banana bread loaf that used to greet my sister and I on our return from school when we were younger. Gluten having gone by the by, we never really got treated to that homely smell again. Cue Delicious Alchemy’s vanilla sponge mix! Ingredients (yield 1 medium loaf)
3 medium over ripe bananas
1 cup chopped mixed nuts (I used pecans and walnuts)
1/3 cup flax seeds
140g room temperature coconut oil
3 tsp cinnamon
1 tsp nutmeg Method
- Preheat the oven to 180C. Grease a loaf tin with coconut oil and line with baking paper.
- Mash the bananas in small bowl.
- Add 3/4 of the banana mixture, the eggs, and coconut oil to your mixer with a whisk attachment attached (I use a Kitchen Aid). If you don’t have a mixer you can do it by hand or using a handheld mixer – it’ll just take longer.
- Start the mixer on low and gradually increase its speed until its almost at maximum and the coconut oil is completely combined with banana and egg (no coconut globules). This may take you stopping it a few times and smushing the lumps by hand if necessary.
- Remove the bowl from the mixer and fold in the vanilla sponge mix and spices by hand.
- Once the wet and dry ingredients have combined fold in the remaining banana mix, 3/4 of the chopped nuts, and the flax seeds.
- Pour the mixture into the loaf tin and top with the remaining nuts.
- Place in the oven for 30mins and then continue to check it every 5-10mins turning down the temperature to 150C if the outside is browning too quickly. All ovens differ, ours took 45mins overall and we turned down the heat at around 35mins.
- Leave to rest for 10mins before serving warm with raspberry jam, peanut butter or whatever tickles your pickle!
So far so good, I only have brilliant things to say about Delicious Alchemy’s mixes! Our rice porridge was fab and this banana bread is literally insanely nice (top tip: rewarm a slab in the microwave the next day before tucking in) – so I thoroughly recommend giving them a go, and for a meagre £2.99 who can refuse! I’d love to hear any other creative variations so let me know in the comments below!