Hello friends,
I don’t know about you, but one of my favourite things about the summer months is having more space in the day for things that make me feel good. Time to read more, walk further, potter about in the garden and when it’s not too hot, to try out some new recipes.
Don’t get me wrong, sometimes i just get home from work and totally flop, but I generally find that longer days (and better weather) encourage me to do a bit more and so I thought it might be fun to start a monthly round up of some of the things that me and the rest of the bakery team, have been enjoying this month.
It’s something I used to do in my monthly email letters way back when, and I’m a bit sad I got out of the habit, as It sparked some lovely conversations and was also a lovely way for me to think back over the month. Plus I know how much I love it when I open an email and find some inspiration and ideas of things I might not otherwise have come across…..
So here we go…..
What we're baking...
Our ‘best non biscuit baker’ Tam, is forever creating the most delish treats for us at the bakery. She makes all the cakes for team birthdays and often lets us taste test her new recipes. Her vegan Date and Walnut cake was a total winner this month and it’s such an easy recipe.
220g medjool dates
320ml milk of choice
4tbsp tahini
4tbsp neutral oil
150g oat flour
2tsp baking powder
2tsp cinnamon
1/2 tsp salt
40g chopped walnuts
Date tahini drizzle
2tbsp Tahini
1tsp date syrup
1. Preheat the oven to 180C/160C fan
2. Heat the milk in a pan until almost, but not quite boiling
3. Add the dates to a heat proof bowl and pour over the hot milk, leave to soak for 30 minutes
4. Add the date and milk mixture to a blender and blend to a smooth paste
5. Pour into a bowl with the tahini and oil and mix to combine
6. Add the oat flour, baking powder, cinnamon and salt. Mix until you have a smooth batter.
7. Transfer to an 8 x 8" square cake tin lined with parchment paper and sprinkle the chopped walnuts on tio.
8. Bake foe 40-45 minutes or until a skewer inserted into the middle comes out clean.
9. Allow to cool completely, and then mix the drizzle ingredients in a bowl and drizzle over the cake before serving :)
What we're reading...
- Grace, co-owner of TKH with me and bakery operations manager has just returned from a much deserved week in the sun and took Greg James book, ‘All the Best for the Future’ with her. She said it was hilariously funny, but also really insightful and a great reminder to keep being silly, never become too grown up and always find the pockets of joy in life!
- I’m having a brilliant reading year this year. Discovering my love for books is helping me stay away my phone in the evenings, keeping me company on some long walks and giving my brain a really good break from the real world for a bit.
In June I read The Stranding and I haven’t stopped thinking about it. It’s hard to summarise, but it’s a story about survival, and though it’s specifically survival in a post apocalyptic world, it’s also a story that made me think about what I really value in life and a reminder to make the most of it.
What we're listening to...
I’ve recently discovered ‘A Thought I Kept’ Guests share one thought that's shaped their life and how they travel through it. You know those ones that you think, or hear from somewhere or someone and you never forget? I’ve really loved listening in and it’s made me think about the guiding thoughts that have had an ongoing impact on me too.
Biscuit of the month -I Know You're Fine... But Just in Case You're Not
We had a ‘you choose the message’ order for this in June and we loved it so much (and could all think of at least three people we would send it to) we decided to give it a place on the website in case you need to let someone know you’re there for them. We’re all so well practiced at the ‘I’m fine’ line, but when we’re actually not, it’s nice to know someone’s there for us isn’t it.
