A School for Creativity, Consciousness & Clarity

L E T T E R from Jac – Some Sweetness For You

I keep saying WOW out loud in a voice that resembles Owen Wilson, because seriously it’s a truly insane time to be alive, and a time to be thankful to be alive. Seeing as we are all stuck inside now, I’m going to share lots of recipes, as I like to cook to calm myself. I’m going to be personally cutting out all refined sugar and seriously limiting all my sugars to help my immunity. I am ‘high risk’ due to decades of asthma and pneumonia’s and now have to self isolate for three months as a preliminary measure, here in the UK. Good news is you can expect a lot of recipes in the coming months! 

This is my failsafe go-to whip up recipe as you can put any fruit you like in there and it will work. You can undercook it or overcook it a little, and it will work. It technically isn’t a tart as there is no pastry shell, but I like baking it in a tart shell as it looks so pretty. This one uses rapadura sugar which is a ‘better’ choice when it comes to sugar, but still isn’t a go crazy on sugar, so if you’re trying to sugar reduce still go easy. 

Beat until light and creamy 150gm butter with 150gm rapadura sugar. Beat in slowly 3 beaten organic eggs, then sift in 75g wholemeal flour (any flour will do), 1 tablespoon mesquite powder (you can omit this but it adds the loveliest caramel hint), 1 teaspoon vanilla bean powder1 1/2 tsp baking powder and 75gm roughly chopped almonds and mix lightly with a spatula. Pour into a lined greased tart shell (you can do this in loaf tins, cake tins, muffin tins, just adjust the cooking time) and then push about 3/4 cup of fresh halved and stoned cherries. The quantity of fruit will depend on how wide your cake is and how big the fruit is and of course if you want it jam-packed with fruit or not.  Bake for 40-50 minutes at 180 C and leave to cool in the tin for 20 mins before gently removing. Beautiful served at room temperature with lemon myrtle yoghurt or drizzled with an organic double cream. 

You can pretty much keep re-creating this with varying fruits, so get amongst it. 

Sent with love,

Jac x