COOKBOOK: My Darling Lemon Thyme

I'd promised myself a little while ago, that while I was saving for my adventure back to France that I WOULD NOT buy any cookbooks.

Well that promise flew well and truly out the window, and in fact, I think it only lasted 2 weeks.

I'm so pleased it did as otherwise I may not have found this stunningly beautiful cookbook that I have fallen head over heals in love with.  

My Darling Lemon Thyme by Emma Galloway.  From the beautiful photography, the recipes that make my taste buds tingle just thinking about them, to the lovely stories that accompany each recipe.  

I love this book.  It's inspired me.

The first recipe I whipped up from between its covers was this delicious little bread.  Great toasted for breakfast, perhaps with some yoghurt, of as a little sweet treat after lunch.

 

 

Banana, Date and Olive Oil Bread

(recipe from My Darling Lemon Thyme by Emma Galloway)

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160g pitted dried dates, finely chopped | 1 tsp baking soda | 1 ½ cups mashed over-ripe banana (approx 3 large bananas) | ½ cup olive oil | 2 tbsp rice malt syrup) | 2 large organic eggs | 1 tsp vanilla extract | finely grated zest of 1 lemon | 1 ½ cups (210g) fine brown rice flour | ½ cup (80g) potato flour | 2 tsp baking powder

Makes 1 loaf

 

  1. Preheat oven to 180 degrees.  Grease and line a loaf tin with baking paper.
  2. Stir together chopped dates, baking soda and 2 tbsp boiling water in a small bowl.
  3. In the bowl of an electric mixer, combine mashed banana, olive oil, rice malt syrup, eggs, vanilla and lemon zest and whisk until smooth.  Sift brown rice flour, potato flour, baking powder and a good pinch of sea salt over the wet mixture and stir until nearly combined.  Add dates and any remaining liquid from the, and stir.
  4. Transfer batter to loaf tin and bake for 1 - 1 ¼ hours or until a skewer comes out clean when inserted into the centre of the loaf.  Remove from oven and set aside for 5-10 minutes before transferring to a wire rack to cool.  Slice when completely cold.