He was feeling much better by the second day, courtesy of a pretty tough immune system and also a great example of allowing a fever to do its work. But while he was lounging about like a Roman Emperor and no doubt figuring out how he could possibly eek out another day at home, he noticed some squishy bananas and released his inner chef. Pretty soon he was asking for help to create a recipe incorporating the bananas.

So together we sat down and penned a recipe guided by him. We don’t always see eye to eye with recipes – he’s a bit more exploratory and likes to play with combinations, whereas I play it a bit on the safe side.

We had fun creating the recipe, though, then hung out together in the spring sun in the backyard afterwards (still in our PJ’s) enjoying the fruits of our labour.

The raspberry sauce he had his heart set on making to pour over the cake didn’t quite work, but it didn’t stop him from enjoying his creation.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Wholemeal spelt flour
White spelt flour
Baking powder
Cinnamon
Bicarbonate of soda
Desiccated coconut
Salt
Rapadura sugar

Print

RUSTIC BANANA, BLUEBERRY AND COCONUT CAKE

Ingredients

• 1 cup wholemeal spelt flour
• 1 cup white spelt flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup desiccated coconut
• pinch salt
• 1/2 cup rapadura sugar
• 2 eggs lightly beaten
• 3 large mashed bananas
• 125 grams melted butter
• 1 cup frozen blueberries
• 2 tablespoons natural yogurt

Instructions

• Preheat oven to 175 degrees celcius
• Grease a cake tin and line with baking paper
• *Blueberries don’t get added until the end
• Mix all the dry ingredients together
• Beat all the wet ingredients together
• Fold the wet ingredients into the dry ingredients until just combined then add the blueberries and gently stir through
• Pour into cake tin and pop in the oven for 4o-5o mins or until skewer does out clean
• Leave to cool in pan for 5 minutes before turning out onto cake rack
• THERMOMIX INSTRUCTIONS
• Mash bananas in mixing bowl 5 sec/speed 6
• Add softened butter (not melted) and sugar and beat 20sec/speed 4
• Add eggs and yoghurt and mix 10sec/speed 4
• Add remaining ingredients and combine 20sec/speed 4
• Pour batter into a bowl and gently fold in blueberries
• Pour into cake tin and bake 40-50 minutes
• Pour into cake tin and pop in the oven for 4o-5o mins or until skewer does out clean
• Leave to cool in pan for 5 minutes before turning out onto cake rack

Ok, now back to apples. I really didn’t think we were ready for the change from Summer to Autumn. Surely the kids would mourn the end of summer’s succulent bounty of stonefruits like mangoes, peaches and nectarines, wouldn’t they? Well, no, actually. As much as they love those fruits, they seem to have naturally and instinctively followed the rhythym of the seasons to embrace the sweet flavours provided by Autumn’s apples and pears. Because we try to eat seasonally, the replacement of Summer fruits with Autumn fare follows a natural progression, and we are always ready for the introduction of a new set of tastes. Out with the old, and in with the new. We’ll be naturally craving our mangoes soon enough, but for now, it’s all about the delicious, crispy sweetness and juiciness of the pome fruits.

So cue the ritual of cooking with apples and the endless ways they can be used in recipes. And as the air starts to chill, wrap yourself in a blanket and try this homey Autumn fare by some of my favourite real foood bloggers.

Let’s kick off with my Apple Crumble Slice

Apple Cinnamon Upside Down Cake by Wholefood Nutrition and Wellness

Choc Chia Quinoa Crumble by Naughty Naturopath Mum

Easy Gluten-Free Apple and Fig Crumble by Natural New Age Mum

Apple Berry Custard Crumble by Quirky Cooking

Apple Rhubarb Pie by Wholefood Nutrition and Wellness

Upside Down Apple Cake Puddings by Alexx Stuart

Anyone salivating yet!!!!

Carrot and Apple Cake by The Nourished Psychologist

Apple and Lemon Cinnamon Ginger Quinoa by The Wholefood Mama

Apple and Cinnamon Brown Rice Waffles by Wholefood Nutrition and Wellness

Apple Oat Fritters by Quirky Cooking

Sweet Potato Apple Hash by Barefoot Kitchens

Chia Apple Porridge by Healthy Natural Changes

Cheesy Chicken Apple Balls by Barefoot Kitchens

Turkey Leg Confit with Cranberry Vodka Sauce and Baked Apple by The Wholesome Cook

There you go, now you can put those big bags of apples to good use.

I wonder which recipe will be first cab off the rank? I’d love to know in the comments.

Enjoy!

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