Saturday, 18 February 2017

Spooncakes and tea (AIP)

spooncakes_and_tea_AIP
AIP treat - tea and biscuits for cold winter days

Every time I make spooncakes I make them slightly different from the last batch. I like to experiment with recipes and never make the same thing twice. I just cannot help it. This version is the simplest with least ingredients. I have refined the baking process so now the spooncakes are crispier on the outside, when you bite into one feels very biscuity, and we all miss that crispy, crunchy taste, I do anyway. I have baked at least 30 batches already. Perfect for parties, lunch boxes, travels and holidays, easy to transport, freezes well, in one word the ideal dessert, sweet treat or snack.

This tea is my winter staple! I drink at least 2 cups a day - sips of hot and steaming golden sunshine. It is going to work as an iced tea in the summer, I imagine.

To make the simplified spooncakes you will need (makes 27):
1 medium-large banana, ripe (brown spots on yellow skin, no green endings)
2 generous tbsp coconut oil, melted
2 to 3 tbsp honey OR maple syrup for the VEGAN version
1/2 tsp fine Himalayan rick salt
1 scant tbsp ground cinnamon
200 g desiccated coconut (Crazy Jack is my favourite)

1. Melt the coconut oil. Put the banana, melted coconut oil, honey, salt and cinnamon into a tall glass jug. Immerse a hand held blender and blend into a smooth, fluffy puree.
2. While you are still running the blender start adding some desiccated coconut, about half the amount. Blend until well incorporated.
3. Remove the blender and add the remaining desiccated coconut, stir in with a wooden spoon to combine well. The dough should be moist but not overly soggy.
4. Using a round tablespoon scoop out some dough pressing to the side of your glass container. Slide the content of the spoon onto your fingertips and arrange them one by one on a glass baking tray (I love my Pyrex 32x26cm baking tray).
5. Put the tray into a preheated oven 180 C, after a minute or two reduce the heat to 160 C and gently bake till the cakes are lightly golden in colour.
6. Take the tray out, turn the cakes one by one upside down. By exposing the flat bottom the cakes will cool down more quickly and the remaining heat of the glass tray will make the cakes even more crispy.
7. When the cakes have cooled down to room lock them into an airtight glass container and store in in your refrigerator. After a day or two it will become slightly chewy which is another texture to explore.

Tip: I imagine they will keep in the fridge up to 5 days (our never last more than 2 days).
You can make the dough ahead of time and keep it in the fridge to make a fresh batch just before your guests arrive.
The baked spooncakes freeze well. Defrost them in the fridge, of course.
You can drizzle the cakes with melted dark chocolate if you have manages to reintroduce chocolate.
You can spread frosting on the cakes and flavour with lemon zest.

To make the tea you will need (serves 1):
1 cm fresh ginger root
1 cm fresh turmeric root
freshly boiled filtered water

1. Bring the filtered water to the boil.
2. Peel and thinly slice the roots. Chop them very finely.
3. Add the finely chopped roots to the boiling water, reduce the heat to minimum and gently simmer for 30 seconds.
4. Cover with a lid or a plate and let it rest for a minimum of 5 mins.
5. Strain, filter the bits out and sip, sip, enjoy!

Tip: I love it plain as it is but you can add a slice of lemon or a drizzle of honey if you prefer.

Cinnamon, ginger and turmeric are my winter heroes!

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