Nancy's Pea Soup
Blueberry Muffins
Banana Walnut and Honey Loaf
Flourless Almond and Coconut Cake
Lemon Polenta Cake

NANCY'S PEA SOUP

6 litre water
4-6 large potatoes  -        A carbohydrate
pk green split peas – lentils        -        C phosphorus, iron, thiamine, niacin
1 chopped stick leak or large onion
250g bacon pieces or bacon bones
Sago at the end      -        Fights cancer
Salt and Pepper
½ tsp celery leaves  -        Chlorphyl, calming, cleans blood
Chop up some smokey hot dogs – Garlic bread

BLUEBERRY MUFFINS
Makes 12 muffins. Calorie per muffin: 143. Fat per muffin: 7.2g. Carbohydrate per muffin: 19g.

125g (4oz) brown rice flour, sieved
125g (4oz) potatoes flour, sieved
90g (3oz) butter, softened
3 level teaspoons baking powder
100g (3.5oz) caster sugar
175ml (6fl oz) milk
1 large egg
½ tspn vanilla essence
125g (4oz) fresh blueberries
12 hole muffin trays, lined with paper cases

1. Set oven to fairly hot, Gas Mark 6 or 200°C
2. Place both the flours in a bowl and rub in the butter. Stir in baking powder and sugar.
3. In a jug, beat the milk, egg and vanilla essence. Stir into the dry ingredients to form a soft mixture. Be careful not to over-beat. Fold in the blueberries.
4. Cook in oven for 15-30 minutes, until muffins are just golden brown.
   

• Not suitable for freezing.

BANANA WALNUT AND HONEY LOAF

175g (6oz) brown rice flour
60g (2oz) cornflour
2 level teaspoons baking powder
¼ level teaspoons ground nutmeg
100g (3 ½ oz) butter
2 medium eggs
2 medium bananas, peeled and mashed
45g (1 ½ oz) walnuts, chopped
100g (3 ½ oz) caster sugar
grated zest of 1 lemon
6 level tablespoons thick clear honey
1kg (2lb) loaf tin, buttered and lined with a strip of parchment paper

1. Set oven to moderate, Gas Mark 4 or 180 °c.
2. To make cake: tip the brown rice flour, cornflour, baking powder and nutmeg into a bowl. Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
3. Add the eggs, banana, walnuts, sugar, lemon zest and honey to the flour mixture and beat until smooth.
4. Spoon the mixture into the prepared loaf tin and level the surface.
5. Bake the loaf in the centre of the oven for 45mins. Loosely cover the loaf with foil to prevent it from going too dark in colour and cook for 15-20 minutes, or until a fine skewer comes out clean after being inserted into the cake.
6. Remove cake from oven. Leave to cool in tin for 15mins. Transfer to a wire rack to cool completely. The cake is best eaten within two days of making.
7. Wrap cake in a freezer bag, label and seal it, and freeze for up to 3 months. Allow to defrost before serving.

FLOURLESS ALMOND AND COCONUT CAKE

1½ cups almond meal
1¼ cups caster sugar
¾ cup desiccated coconut
4 eggs
1½ teaspoons vanilla extract
¼ teaspoon almond essence
200g unsalted butter, melted and cooled
2 tablespoons flaked almonds
Thick cream, to serve

1. Preheat oven to moderate, 180°C. Lightly grease a 24cm springform pan. Line base and side with baking paper.
2. In a bowl, combine almond meal, sugar and coconut.
3. In a small bowl, whisk together the eggs, vanilla extract and almond essence. Gradually add melted butter, whisking until combined.
4. Add butter mixture to coconut mixture, stirring until smooth.
5. Spoon into prepared pan, smoothing the top. Sprinkle with flaked almonds.
6. Bake for 45-50 minutes or until the top of the cake springs back when touched. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve with cream, if desired.

LEMON POLENTA CAKE
Serves 8, Calories per slice: 633, Fat per slice: 41g

FOR THE CAKE
250g (8oz) butter, softened
250g (8oz) caster sugar
3 medium eggs, beaten
250g (8oz) ground almonds
1 teaspoon vanilla extract
Grated zest of 2 lemons
Juice of 1 lemon
125g (4oz) polenta, sifted
1 level teaspoon gluten-free baking powder

FOR THE LEMON SYRUP
4 tablespoons lemon juice
125g (4oz) icing sugar, plus extra for dusting
200g (7oz) soft fruits, eg raspberries and blueberries, optional
23cm (9in) cake tin, greased with butter and lined with baking parchment

1. Set the oven to Gas Mark 3 or 160°C.
2. Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time, making sure you beat the egg in well. Gently fold in the ground almonds, vanilla extract, lemon zest and juice, polenta and baking powder. Pour the cake mixture into the prepared tin and level the surface. Bake for 50 minutes-1 hour, or until a fine skewer comes out clean after being inserted into the cake.
3. To make the lemon syrup: Place the lemon juice, 2 tablespoons water and some icing sugar into a saucepan and stir until the icing sugar has dissolved. Spoon the syrup over the cake, while the syrup and cake are still hot.
4. Decorate the cake by sprinkling lightly with icing sugar and, if liked, place some raspberries and blueberries on top.
5. When the cake is completely cool, wrap and freeze. Defrost thoroughly before serving.