Back to Basics & Baking

        First of all I'd like to apologise for the radio silence - since I've come home I've been resting pretty much 24/7 as my chronic fatigue has deteriorated drastically due to the last 3 months. I've there for decided (well, partly because my body is making me) to go back to basics, and start rehab and recovery from the beginning. Struggling to do anything at all on my own is such a huge pain, so I'm spending the days resting, using my wheelchair to get about, and starting to do some basic exercises, in the hope that the rest will renew my energy, the use of the chair won't wear me out and the exercises will start to build my strength.
        That's the plan anyway; and although my plans don't seem to be going quite how I'd like, I really hope starting from scratch will finally help me recover.

       Another thing I've gone back to this week is one of my favourite hobbies - baking! With my current situation, I find doing any sort of activity difficult, so my Mum and I decided to start again with a basic recipe (I've had a 3 month break from baking - hardest thing ever!) of banana bread. It was so much fun to get baking again, even if I had to let my mum do most of it, and thankfully the recipe came out great!

Recipe - Gluten Free Banana Bread

Ingredients
150g Mashed Bananas (peeled weight)
200g Gluten Free Self Raising Flour
1 tsp Xanthan Gum
125g Pure Sunflower Spread
125g Light Soft Brown Sugar
Grated Zest of 1/2 a Lemon
2 Large Eggs
100g Sultanas
100g Chopped Pecans
        (The last two are optional, and could be substituted with chocolate chips, dried fruit, or other nuts).

Directions
1. Preheat the oven to 180C, 160C Fan, or Gas Mark 4.
2. Line your loaf tin.
3. Mash your peeled bananas in a bowl and set aside for later.
4. Beat together the sunflower spread, brown sugar and grated zest in a mixing bowl.
5. Beat in the eggs, and add the flour and xanthan gum, until thoroughly combined.
6. Add the bananas and stir, and lastly stir in the sultanas and pecans.
7. Put the mixture in the loaf tin, and bake for 50-55 minutes or until the top springs back when lightly pressed.


        This recipe creates a delicious, fresh banana bread, which is perfect with a cup of tea before bed, or served with custard as a pudding.