Nutty nutmeg loaf ...
Having over indulged over Christmas and well into the new year, my jeans are definitely starting to feel a little too snug!
So, I'm now embarking on a bit of health kick going forward into 2017. Nothing too drastic or revolutionary, just balanced, healthy meals to help me shift a few of these extra (almond croissant) pounds, up my energy and keep me feeling fit and well.
I've always found in the past that it's easier to stick to a healthy diet if you don't feel too deprived and if you allow yourself a treat now and again, in moderation, over the weekend.
So, while my weekdays will be full of fruit, veggies, porridge, avocados, eggs and no sugar - I'm putting a self imposed ban on cake in the week, I'm going to allow myself a tasty, homemade treat at the weekend.
I baked this nutmeg cake on Sunday afternoon and it was so good!
4oz golden caster
3 free range eggs
2 tsp nutmeg
1/2 tsp cinnamon
7oz wholemeal self raising flour
1 tsp vanilla essence
1 tsp baking powder
50 ml milk
2oz walnuts chopped
2oz pecan chopped
1 tbls maple syrup
Preheat oven to 180 degrees.
Lightly grease a loaf tin and line with grease proof paper.
Cream together the butter and sugar.
Add 3 eggs, the vanilla, nutmeg & cinnamon.
Fold in the flour and baking powder.
Add the milk.
Pour mixture into the loaf tin and chop and sprinkle the nuts over the top.
Place in the middle of the oven and bake for 45 - 55 minutes, until golden and cooked throughout.
Take out of the oven and drizzle the maple syrup over the top.
Leave to cool and serve with a mug of your favourite tea.