From Friday September 15th, I will teach a Yoga class for Postnatal mums’ and their baby’s called ‘Stretch and Relax with Baby’. This is a very relaxed class for mums’ and their baby’s to bond together in a friendly, laidback environment (where mum can relax in a space away from home)
Classes will focus on the following:
Strengthening the body: Gently but deeply the pelvis, abdominals and back muscles
eases out tension, correcting posture; brings relief to aching muscles
focus on the breath and deeper relaxation. This works to ease out emotional tension
This is every Friday in Saint Nicolas Place, The Green, Kings Norton @ 1100am.
For the final Class before I have several weeks off for the birth and new mum role, i made this which was decided on by the contents of my cupboards. It didn’t rise that well and I overmixed the blueberries so the whole sponge had a blue tinge to it! For a low sugar, no egg or butter loaf recipe it was rather good.
200g self rising flour
150g sugar (i used granulated)
4tbs Greek yogurt
1 tsp bicarbonate of soda
3 tbs oil ( I used rapeseed oil)
1/2 a lemon-use the juice and rind
1/2 banana mashed
100g blueberries (i used defrosted one)
1 tbs jam of your choice
2-3 tbs desiccated coconut
Mix the sugar and oil together
Add the flour and bicarb
Beat in the banana
Add the yogurt (may need a bit more than stated to create a wet, thick batter)
Add the lemon juice and rind
Finally stir in the blueberries and pour into a greased and lined loaf tin
Oven at 160 degrees for 25 mins
Take from oven and allow to sit for 10 minutes before turning out to cool
Once cool brush melted jam onto the top and sides and roll cake in desiccated coconut
These were a blast to make! ‘Very moist and tasty’ was the feedback from my Pregnant ladies.
250g plain flour
1 can of chick peas (drain, keep the liquid/brine and wash the peas)
2tbs of chickpea liquid
200g sugar (i used caster)
6 tbs melted coconut oil
1 tsp vanilla extract
60g Chocolate chips
* 1tsp salt
Using a mixer mash up the washed chickpeas to a pulp
Add the sugar, vanilla and chickpea liquid. *(If using brine, emit the salt)
Wowzers! These were so easy and I don’t have a very strong motor on my blender so the texture of the brownies is sometimes nutty mixed with the smooth! The ganache is NOT compulsory but makes it even more dramatic. Adding the ganache does make it less healthy with the white sugar and the chocolate wasn’t vegan.
200g dates (There seemed to be a date shortage around South Birmingham this week; I used pre-chopped, packaged ones which i soaked in hot water for 10 mins)
100g nuts (the main nut i used was walnut with some hazelnuts but you could add almonds, cashews-any i bet)
60g cocoa powder
pinch of sea salt
For the Ganache topping
75g dark chocolate
50ml almond milk
1 tbs +1/2tbs of melted coconut oil
1tbs icing sugar
pinch of sea salt
1.Blend the nuts in a processor
2. Add the cocoa powder and salt to the blender and pulse together
3. Put this mixture in a large bowl
4. Drain the dates from their water (if re hydrating them) and blend together in the mixer
5. When the desired texture is reached (i don’t think it needs to be a puree) add the nut and cocoa mix to the dates and mix together (my blender failed at this so using a wooden spoon worked just as well!)
6. the mixture should be super squidgy and using a spatula press this onto a lined tin or dish making it about 1cm in thickness; (keep it contained!) Put in fridge
7. for the ganache heat up the almond milk to a HOT heat and drop the chocolate pieces into it to melt. (Cover and leave for a while)
8. Melt the coconut oil and add this to the chocolate milk and put in fridge to cool down a little
9. Take both the brownie and ganache out of the fridge. Test the ganache-whisk the icing sugar into it. It needs to be thick so add more icing sugar if you desire!
10. spread the ganache onto the brownie thickly!
note- there maybe leftover ganache but it works well with strawberries/spread on toast/ eating off the spoon…
I had a slight melt down making this as I didn’t put the spring base into its circular sides as i was supposed to! Therefore the cake batter spilled out causing a loss of cake/burnt bits. The result was not as squidgy a cake as previous cakes had been…Also I used way too good a quality olive oil. (That’s my issue) THERE WILL BE A NEXT TIME.
This is a very moreish cake (i’m on my 2nd slice already) It definitely is improved by the small amount of almond flour added-adds to the nutty, toasted taste.
50g sesame seeds
120g softened unsalted butter
185g Caster sugar
1tsp vanilla extract
2 1/2 tsp toasted sesame oil
150g plain flour
120ml buttermilk (i squeezed lemon juice into milk and let it stand for 10 or so minutes)
50g almond flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
Lightly toast the sesame seeds using a dry pan. Keep an eye on them as they do suddenly burn!
Cream together the butter and sugar til light and fluffy
Add 1 egg at a time to this
Beat in the vanilla extract and toasted sesame seed oil
Fold in both of the flours, salt, bicarbonate of soda,
Then the sesame seeds…
Finally the buttermilk/lemonified milk
Put mixture into a greased, lined cake pan (normal sponge size)
Put in a fan assisted oven at 160c for 35 Minutes.
* I covered the cake with foil for the last 10 minutes of cooking to protect it from blackening,
Once cooked, let the cake stand in its tin for 10 minutes before turning out onto a wire rack to cool.
CUT AND EAT! (CAN ADD SIEVED ICING SUGAR TO BEAUTIFY IF YOU WANNA!)