Savoring simple daily pleasures
As I sit here typing, the rain increases in heaviness, I have a steaming cup of favourite tea at my side, and the house is filled with the combined scents of fresh rain, clean laundry, and home baking.
My day began a little later than usual being Saturday, and a long early walk was enjoyed before the rain set in more earnestly.
Is there anything more evocative of sheer weekend coziness than freshly made up beds, cozy baking with gentle classical music filtering throughout the house along with the aromas, and while the rain streaks the windows- having already filled your lungs with fresh clean air- knowing there is nothing more to concern yourself with than what to create for your evening meal, and which book to pick up while a pet snuggles in for an afternoon doze.
I don't think I could feel more content and peacefully happy at this exact moment.
Please enjoy my adapted recipe of the Kiwi classic, sultana loaf. I made mine gluten free, but the original calls for ordinary weetbix and regular self raising flour.
Sultana and Weetbix Loaf, Gluten free
INGREDIENTS
8 Gluten free weetbix, crushed
1 1/2 cups sugar (White, soft brown or a mixture- even coconut sugar)
2 cups sultanas
120g softened salted butter
2 cups boiling water
2 eggs
2 cups GF self raising flour
generous pinch cinnamon or mixed spice
1-2 sweet apples, cored and roughly chopped
Optional 1/2 cup roasted almonds or walnuts
METHOD
Preheat oven to 170degrees and line 2 loaf tins
Crumble weetbix into a bowl and pour the 2 cups boiling water over the top, allow to stand for 5 minutes.
Add cubed butter, stir and then add all other ingredients. mix well to combine.
Pour into the 2 loaf tins and bake for 55-65 minutes until a skewer comes out clean.
Serve with or without butter and an obligatory pot of tea.
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