Yesterday I attended a painting workshop. We used acrylics and designed our Painting and styled our palette on the Artist Kandinsky’s works. I was totally out of my comfort zone using bright colours however Kandinsky’s interest in spiritual and evoking mystery and atmosphere inspired me to paint this canvas, untitled at the moment!
Lingering on a sultry spring day,
Mesmerized by the shimmering gentle woodland light;
Silky Buttercups bob about grinning!
Apple blossom petals float like magical letters from fairies of wisdom onto the lush green floor;
Dandelion seeds flutter through tree nymph doors, under Hawthorn blossom garlands cascading into a hushed darkness
Where a tiny sprinkling of piercing blue periwinkles blink faraway in the memory of dew.
A rainy spring afternoon is ideal for searching through your store cupboards for baking ingredients. I found freeze dried Raspberries and ground almonds and decided to concoct a recipe for teatime. I’ve now had a couple of small slices; the cake is moist, tasty and light.
Raspberry loaf cake
A big thank you to Sue Dreamwalker for inspiring me to get baking again. She sent me her delicious Rhubarb crumble recipe which has I inspired me to make a successful gluten and dairy free crumble topping.😘
2 cups self raising gluten free flour
1/2 cup of ground almonds (optional)
1tsp gf baking powder
1/2 tsp Xanthan gum
1 1/4 cup of sugar or alternative such as coconut sugar
1/2 cup of dairy free spread
1 tsp Vanilla essence
1 cup of almond milk
1 1/2 cups of fresh or freeze dried(reconstituted in hot water)
Sift dry ingredients except sugar into a large bowl.
Cream spread with sugar, add egg, milk and vanilla extract.
Fold in the flour mix.
Fold in gently the raspberries.
Spoon into a lined and greased loaf tin
Cook for 40 mins but check after 35. Use a metal skewer to check the cake is cooked through. The skewer should come out clean if it is ready.
Cool completely before lifting out of the tin.
Enjoy with a cup of Earl Grey or Afternoon Tea blend.