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, then carefully remove the cake from the tin and transfer to a serving plate.
Drizzle over the remaining honey and allow to cool down completely before serving.
Gluten- and dairy-free pecan brownies
You’ll be amazed at how gorgeously fudgy these brownies are despite not containing a hint of dairy or gluten. The pecans aren’t essential but I love the crunchy contrast they provide with the softness of the brownies.
Prep time: 10 minutes
Baking time: 45 minutes
Ready in: 2 hours
Makes: 12 brownies
125g (4½oz) dark chocolate, in drops or broken into pieces
225g (8oz) soft dark brown sugar
125ml (4½fl oz) sunflower oil, plus extra for greasing
½ tsp vanilla extract
2 eggs
75g (3oz) ground almonds
25g (1oz) rice flour
½ tsp salt
½ tsp baking powder or gluten-free baking powder
75g (3oz) pecans, chopped, plus 12 whole (shelled)
