Black Tea Banana Cake with Blackberries

Have you guys ever infused tea into your cake batter?! Well get your tea bags out, now is the time! This cake totally blew me away, the flavour was rich and sophisticated and went extremely well with the blackberries. The key is to use really good quality tea bags so it actually tastes like the flavour of tea and not just pure bitterness.

The way we infused the tea was through almond milk. Just heat up almond milk like you would water, but take it off the heat right before it starts to boil, and steep a tea bag in it for 2-3 minutes.

You'll notice that there's not much sweetness in this cake, we found you don't need much sweetener because of the bananas and the tea is the highlight anyways.

I attempted to drizzle dark chocolate over top but left it on the stove for too long and burnt it! Nothing is sadder than a pot of burnt chocolate.

Berries!

Almost chocolate

Yeah...no chocolate

2 bananas, mashed

1/4 cup coconut oil

1 tsp baking powder

1 tsp baking soda

1 cup spelt flour

stevia, to taste

1/4 cup honey
1 egg

1/2 cup almond milk infused with black tea bag

1/2 cup blackberries

Combine flour, baking powder and baking soda. Set aside. In separate bowl, mix together mashed bananas, honey, egg and almond milk. Gradually stir into flour mixture. Add in melted coconut oil and frozen blackberries. Pour into a parchment lined loaf pan. Bake at 350F for 1 hour.

This cake reminds me of The B Book by Dr. Seuss. Does anyone remember this one?

Curried Quinoa Salad via Amy Castle!

Hey everyone!

Jenn and I would like to share with you a new go to salad of ours! We follow food vlogger, Amy Castle (What's Amy Eating) and absolutely love every single recipe she creates and you can't forget those Trader Joe hauls (still waiting for a Canadian TJ's!) ;).

We love quinoa and its versatility. It's a great replacement for rice and other grains. I haven't tried curry with quinoa (besides in Quinoa Croquette form) and we were curious about the combination in a salad. So here is Amy's curried quinoa salad (with a few modifications from us!)

1 cup quinoa (cooked)

Dressing:
3 tbsp greek yogurt
1 lemon, juiced
1/4 cup olive oil
1 tbsp curry powder (use more if you don't have the good quality kind)
1 clove garlic minced
1/2 tbsp grated ginger

Salad:
1 granny smith apple, chopped
1 red bell pepper, chopped
3 mini cucumbers chopped
1/4 cup raisins
1/4 cup pumpkin seeds
1/2 cup feta cheese crumbled
1/4 cup chopped cilantro

Cook quinoa, then chill in fridge until ready to use. Combine ingredients for dressing, Amy blends everything in a food processor, but we just whipped it around with a fork and it worked pretty well! Combine quinoa rest of salad ingredients. Pour dressing into rest of salad, toss until coated. We added pumpkin seeds for crunch, and cilantro for an extra hint of flavour and freshness.

This salad is honestly so so good! I was especially a fan of the addition of the raisins and chopped apple, it's sweet, savoury, salty, fresh, creamy and has a nice zing!

This is definitely going into our salad rotation (yes we have a salad rotation).