Brazil Nut Banana Muffins

Well this is week three that I along with many other people in the world have been in social isolation and working from home.

Its the first time I have been fortunate to work for an organisation, that has permitted me to work from home. Its not always been like this, a couple of years ago I worked for an organisation that pressured me to come in from my rural location to the city when we had 'The Beast from the East', even though all public transport from where I lived had been cancelled, afraid of being stranded I ended up taking annual leave that period. I am thankful that I now work for a considerate employer, I know that not everyone has that.  

In fact both D and myself have been working from home.  Its easy to get distracted with all the homely comforts, but we are disciplining ourselves.  D works from one room and I work from the other, the only time we cross paths is for lunch or in the kitchen for a cuppa.  And please don't be impressed with our expresso machine above, we have hardly used it! Its become more ornamental than useful. 

This brings me onto my Brazil Nut Banana Muffins.  I made these in the first week of social isolation.  The recipe is adapted from Heidi Swanson of 101 cookbooks from her Super Natural Cooking.  I didn't have all the ingredients to hand, for a start  I only had one leopard spotted banana. So I halved the recipe quantity and topped off with brazil nuts as I did not have the recommended pecans.  These were surprisingly good, especially the crunchy Brazil nuts which I haven't had in a long, long while - felt like a treat!  

Puro Fairtrade Coffee Review and Vegan Gingerbread

I've been meaning to write this coffee review for a good few good months now, but my hours at work have been non-stop that I have barely found time to myself, let alone to blog and write a review.  Anyway, today I find myself with a little time to write a little about Puro Fairtrade coffee to review.  I say a little as I have noted since I received my coffee package from Puro a number of fellow foodie bloggers have also been asked to review the very same product, so I don't want to repeat in parrot fashion a lot here in relation to Puro Fairtrade Coffees background.  Instead I encourage you to go on over to Chocolate Log Blog review and The Ordinary Cooks review and Fuss Free Flavours review . 

I will however share my own personal taste of the three blends of coffee that were sent to me to review.  But before I do I want to say that when the package arrived, I was quite chuffed.  It was one of the most prettiest packages I had ever received and it wasn't even a Christmas or Birthday present.  The heavy hessian sack contained three 250g packets of coffee with hand-written labels, but also a cream coloured cafetiere, a Pura cup and saucer, a Pura expresso cup and saucer and some sachets of l hot chocolate sachets and brown sugar too.  I like brown sugar with my coffee.  Thank you so much for this Puro.

Okay onto the coffee review.  I do like my caffeine kick in the morning, but I have to admit to those of you who are real coffee connoisseurs that my preference is for mellower blends. I found that the Puro Fuerte described as fragrant dark roast with a touch of spice just too strong for my palette, I could barely drink it.  It was just too bitter for me (but I am not one to waste, I did use the coffee for making cakes - vegan Gingerbread being one of them).  My favourite Puro blend was the Puro Organic with its soft notes of sweet chocolate with tangy citrus, followed by the Puro Noble with its lively medium roast with hints of hazelnuts.

Puro Fairtrade Coffee as the name suggests is a fairtrade brand, certified by the Fairtrade Foundation. If you wish to learn more about Puro and some of its initiatives worldwide, please watch this video, or check out either their website or their facebook page.

Puro coffees are available in the UK at National Trust cafes, Allegra McEvedys marvellous restaurant Leon, among many others. I've learned that the range will also be available to buy online direct from the Puro At Home website soon.

Vegan Gignerbread Cake - Click on link for recipe

I also have a picture of me drinking the coffee from a Puro branded cup to share with you, but as the photograph was taken a while ago - February 2013 in fact, I just cannot see it in my picture files.  I will post it here as son as I can locate it.

Disclosure: I was sent these coffee blends in return for this blog post. The opinions expressed here are my own and I received no financial incentive.

Vegan Chocolate Gingerbread Cake

I am off to the theatre later this evening to watch Facade: that promises to be an intimate and theatrical three course meal, during which, drama unfolds.  I believe the theatrical part, but not sure about the intimate part - especially as there will be a fair size audience.  Nevertheless, I am genuinely  looking forward to it and hope to share more about it later on in the week.  I am also looking foward to putting on my glad rags and some rouge for the cheeks and lips.  Its been a while, since I've spruced up andmoreso eaten out. 

Anyway, onto some cakey delights - today I share with you some vegan chocolate gingerbread cakes.    

Part of me wished  I had one of those silicone gingerbread people moulds (a bit like the heart shaped moulds I used for my Valentines strawberry jelly) and then this would have been so darn cute to serve. Maybe next time, unless of course you beat me to them.

Regardless of how they look, one person who had the cake said it was so delicious, he couldn't help scraping the last of the cake remnants from the baking parchment paper. 

I am sharing this with Choclette and Chele  for their monthly We Should Cocoa Challenge. The theme for February is ginger and it is hosted by Jen of Blue Kitchen Bakes.

Chocolate Gingerbread
Makes 6 - 8 or 1x  8 inch round baking tin
Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
1 teaspoon ground cinnamon
2½ teaspoon ground ginger
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
60g crystallized ginger, chopped
2 teaspoons white wine vinegar
Method
Heat the oven to Gas Mark 5. Oil an 8 inch round baking tin or 6 - 8 round/oval cake tins lined with parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt, cinnamon and ginger. Stir in the sugar. In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients. Stir in the crystallized ginger, and then quickly stir in the vinegar.
Pour the batter into the prepared pan and bake for 30 – 35 minutes, or until a toothpick in the centre of the cake comes out clean.  These are better served the following day.