Monday mornings should be like this – slow, enriching, restful. As my little girl waits to pick up her brother from the bus stop along with his friends who have also finished school early today, it strikes me how one’s definition of Mondays changes.
The earlier me would have been super kicked about a Monday that is filled with lots of work, meetings , calls and so on.
The current me loves being able to watch the morning go by from the swing in my verandah and then spend time looking at these little children chatter as they wait.
Perhaps the current me will go back to the earlier me. Perhaps the current me will become a new me, different from both these versions. Am not sure. That’s the beauty of letting a change creep inside you, without a plan.
The weekend before this I was experimenting with a Wholewheat Blondie Cake – I chose to bake a fruit flavoured one so Orange it was, with a dash of homemade plum compote.
I realized that I liked the way orange and plum work together, they didn’t overpower each other. Orange remained subtle while plum though added in a much lesser proportion added the “tangy-ness”
Sweetened with cane sugar. Here is the recipe for you to try.
Recipe – Vegan Orange Plum Blondie Cake
1 1/4 cup wholewheat flour
1/4 cup ground almonds
3/4 cup cane sugar
1/4 cup oil
1/2 cup applesauce
1 tsp grated orange zest
1/2 cup fresh orange juice
2 tbsp of homemade plum compote
1/2 tsp baking powder
Preheat the oven at 170 degrees C for 10 minutes. Mix together the flour ( sifted with the bp), ground almonds and cane sugar in a big bowl. Whisk the oil, applesauce, orange juice and zest in another bowl. Mix the dry ingredients with the wet slowly . Do not overbeat.
Pour it into the baking tin. Add the plum compote and create swirls on top with a fork.
Bake in a preheated oven for 25-30 minutes at 170 degrees C or until done.