Zingy Lime and Plum Loaf

Another squishy sweet, though this one you can slice like bread. This makes it a handbag handy that can easily be transported to work, consumed at your desk, and not fall between the keys if you're typing or surfing. It's also zingy, so a welcome awakening to a perhaps otherwise work-dulled body. Thank heavens for tastebuds to remind us that we are sensory creatures, not office androids.

This is adapted from Lucy's Kitchen by Lucy Waverman (2006). It doesn't make any great leaps of faith and adventure from the original, but these are tried and tested quantities of alternative ingredients that work nicely (margarine becomes rapeseed oil, sugar becomes honey and wheat flour becomes spelt). It still springs up and is moist without being greasy, so pretty good really.

Preheat oven to 200 degrees

Whisk up:

• 1/3 cup rapeseed oil
• 1/2 cup honey
• zest of 1 lime

Beat in:

• 2 eggs
• 1/4 cup soya yoghurt

Then beat in:

• 1 1/2 cup spelt flour
• 1 tsp baking powder
• 1 tsp salt

Gently stir in:

• 4 plums, stoned and chopped
• 50g walnuts, chopped (perhaps retaining some to sprinkle on top)

Pour into a loaf tin (greased and floured). Bake for a total of 35 minutes maximum. I recommend at least checking from Minute 20 onwards. If a skewer comes out clean, remove it. If not but you have a desired colour on top, cover with tin foil. And whatever you do, keep a close eye and mind your nasal intuitions. You have those senses for a reason. Speaking from experience, it does somewhat lessen the effect of flourishing newly baked goods, if you've needed to saw off any great chunks of severely burned tops and sides (A-hem, hmm, yes, hmmm).

I'd rather the highlight of some days isn't the inside of a burnt cake. But it ain't all that bad, if the very centre of said burnt cake is unquestionably tasty.

Rhubarb, Apple and Strawberry Tray Bake

You definitely need a fork to ensure it gets to your mouth in one piece. It's just too packed with soft, squishy fruit to be guaranteed to reach it otherwise. Pretty decadent in feel, but not too bad for you at all. The real decadence is using the stewing juices for cocktails... more on that in another post. In the meantime, here's a recipe to comfort and joy.

This one goes out to my Mum and in honour of her family favourite, apple tray bake. I've adjusted it to suit, adding some tart rhubarb, sweet strawbs and a smattering of cheeky nuts. Dad gave this an almighty thumbs up and while I think a little modesty is in order... stuff it, here you go.

Stew the following for 5 minutes:

• 450g rhubarb, cut into inch pieces
• 2 apples, peeled, cored, and cubed
• any left over strawberries, halved
• 115g sugar/or equivalent honey

Strain the fruit and set aside (Keep the juices for cocktails!)

In a medium bowl, mix:

• 85g brown rice flour
• 100g ground almonds
• 1 1/2 tsp baking powder

In another small bowl, whisk:

• 1 egg
• 1tsp vanilla essence
• 1 tsp almond extract

Then pour the wet ingredients into the dry and mix together, finally stirring in the stewed fruit. Pour into a 6.5"x10"x1.5" baking tray and top with 50g chopped walnuts. Bake at 200 degrees for 25 minutes, allowing the walnuts to toast. Try twisting the pan around in the oven. Mine got a little overcooked at one end, so I'll turn mine next time. Set to cool, then chop into 6 generous squares. Serve with tea or coffee (it's not one of those which really goes best with one or tuther).

NB: One square slice holds 25g of nuts, or 1/3 of your daily requirement for protein (see blog on 'Diet for 21st Century' if you want more info). I like to think this means it's definitely a healthy thing to settle into a slice.