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Comfort and Joy – Sunday Sevens 18th March

Radiant and Green Travels book review

Joining Nat’s Sunday Sevens post this week…

It has been a tough six months -moving home and starting a new job, but it seems that things are getting easier – the worst is behind me – a bit like Spring things are starting to bloom. Although right now, I have woken up to a lovely covering of snow!

I have been struggling health wise – back in January I decided to try a wheat free diet – I bought two books Radiant and Green Kitchen travels. I think this decision has added to my misery- Green Travels has a wonderful recipe for chocolate cake that looks delicious but the steps to make it are very complicated – you have to use hazelnut flour that you grind yourself! I have taken the trouble to make it twice now – but my palate has not caught up – it just tasted rubbery and bland! (I do feel a rant coming on but I will save it for another post!)

wheat free peanut butter biscuits

However these little biscuits have been a life saver! My friend, P came over yesterday and I showed her how to make these – they were hot out of the oven in 10 minutes and they are gluten free.

Put 200g of peanut butter in a bowl, add 100 – 175 grams of sugar, ( I use 100g the recipe calls for 175 but I cut down all sugar in recipes) add an egg and mix. Put small balls on a baking tray lined with parchment paper. Press with the back of a fork (tip if you want them crisp flatten them down – if you like them crispy on the outside and soft in the middle leave them a bit thicker. Also use dark muscovado sugar) Bake at 180 degrees for about 8 to 10 minutes.

Weekend Baking - Lemon Drizzle cake
Lemon Drizzle Cake

It has been a week where I have needed comforting – I’ve had 9 days of constant migraine so I have focussed on home comforts to soothe myself. I love baking – it is such a nurturing comforting activity. So on Monday I made a lemon drizzle cake and a dark ginger cake. The ginger was wrapped in one of my wax cloths (you can read how they are made on my other blog) – it helped the flavour develop for a couple of days and kept it very moist.

Comfort food - Mac Cheese
Comfort food – mac and cheese

I have also been reaching for comfort food in other ways – this Mac cheese was delicious – why should it be that carbs are demonised recently? I think food is so much more than the elements it is made from. I think this week has seen me rebel because despite cutting down on wheat – I am still getting horrendous migraines!

Seasonal Celebrations
Ready to decorate for Spring

My new tree arrived this week – we have a large alcove above the fireplace and I decided to buy an artificial tree to decorate as a way of celebrating the seasons. So I have been gathering items together to decorate it for Ostara which falls on the 20th of March – and Easter just after. I am not a pagan, but I love the story behind Ostara and it seems to be more Germanic – either way, Spring is a welcome guest.

Preparations for Spring Ostara
Eggs, Daffodils, Spring


I have been collecting egg shells – as well as polystyrene eggs to decorate – E and I will sit down together to paint them today which should be great fun. I will also save a few for little ones when they visit – we have little chicks too.

I am relishing the glorious bright sunny daffodils in abundance outside as well as in. They are so unashamedly vibrant – which is just what is needed after the dark months of January and February.

moon gazing hare embroidery
Ostara celebration embroidery

I have been loving slow sewing – this little Moon Gazing Hare embroidery was a delight to do – you can catch up with it on my made for mi blog. I am really enjoying hand embroidery – it is similar to colouring – there is no counting just following the lines one stitch at a time. It can be done easily while watching  listening to the Television.

Mini Vintage linen Quilt Embroidery
Mini Vintage Quilt Embroidery

I am using up all old vintage linens, (I found these pieces in a charity shop) to create mini quilts that I will be posting on made for mi soon. I think the sentiment sums up my week!

ttfn x

Adventures, recipe

Low GI, low sugar, low fat flapjack Recipe


When we visited Paris – I was delighted with the cakes and pastries mostly because they don’t use as much sugar as we do in the UK.

Like so many others at this time of the year, I am trying to eat less sugar and fat but weaning off sugar is not easy! I find 4 0’clock is when my body craves a sugary snack, so I thought I would come up with a healthy alternative – where I can indulge a little sweetness without nullifying my exercise sessions! While a lot of flapjacks in shops look healthy, they are usually packed with too much sugar or fat.


This is made in layers – for the base and crumble topping you need:

200g or 2 teacups of rolled oats

150g, or 1 1/2 tea cups of wholewheat flour

2 oz or 50g of Apple puree (apple sauce is a good alternative if you don’t make your own)

2 oz or 50g of butter or you can use coconut butter

Fruit sugar or honey – 1 – 2 tbsp depending on taste

The fruit layer

Fruit – cherries, blueberries, blackberries approx 1 lb

Arrow root

Fruit sugar or honey – 1 – 2 tbsp depending on taste


Firstly, mix the flour, oats into a bowl and rub in the butter, then add enough apple puree to bring the ingredients together – aim for crumbly rather than paste. Add a little sugar to taste, (if you bought your applesauce then it might contain enough sugar) Try to keep it to 1 tbsp if you can.

Set aside about 1/4 of this mixture for the topping, and then press the rest into a well greased, (or lined with parchment) swiss roll tin, (8 by 6 inch).

Bake in a medium oven (baking oven on aga, GM 6, 180c) for around 10 minutes. This makes the base nice and crisp.


While the base is baking, put your fruit into a saucepan and enough water to just cover the bottom of the pan and slowly bring to a simmer. You can add sugar or honey to taste, or without if you prefer. Once the fruit is soft take off the heat.

In a small cup, mix a little 1tsp of arrowroot with water to form a milky solution – add it to the fruit mixture and stir rapidly, until the sauce thickens.


Add the fruit topping to the cooked base and sprinkle with the reserved 1/4 topping. Return to the oven until the top is golden brown.

Cut into slices and allow to cool.

This recipe cuts down on the amount of butter by using apple sauce and you can reduce the sugar down to make it less sweet. If you are trying to wean yourself off sugar then this is a great alternative to cakes or the sugar laden flapjacks. These will stay in an airtight tin for a few days ! if you can leave them that long!