‘Procrastibaking’, a common word used amongst home cooks, means to put off something you SHOULD be doing, like filing paperwork, paying bills, ironing or cleaning out the linen cupboard, and turning to baking instead.
Hands up those who can relate? Yep…me too.
A long to-do list of things I don’t want to do, plus a little bit of rain and BAM, I am in the kitchen, measuring, pouring and mixing.
This Banana Hazelnut bread is sitting on my bench, in a red and white spotted tin. With an extra early start needed today, I traded my usual bowl of Quinoa Bircher Muesli with greek yoghurt and berries for a slice of this bread, toasted and spread with ricotta and honey.
And not just any Honey.
Honey from our good friends, who got them straight from their bees. And, oh my goodness, I am having to stop my family from eating the honey by the spoonful, straight from the jar.
The original recipe for this bread is from Louise Fulton-Keats, culinary legend Margaret Fulton’s granddaughter. I found it in The OzHarvest Cookbook, a book compiled of famous Australian foodie’s recipes, focusing on using leftovers at home and cooking simply.
I have played with this recipe to make it gluten free and refined sugar free for a loved one with a restricted diet. It came out moist and as delicious as ever, so I am including all options below to meet all dietary needs.
