I was planning to publish some new posts here throughout spring, but my business, motherhood, family and friends needed more of my attention, so my availability for writing was a bit limited. But, today, I wanted to post those few words to those of you who continue reading my blog as a thank you for being my readers and as a way to stay in touch.

[Pictures: Books on untranslatable words I recently reviews on the school’s blog; breastfeeding everywhere, here at the Egg Theatre in Bath; making and writing cards is one of my family’s favourite craft activity.]

I also put together a recipe for super-easy banana muffins. I make them gluten-free and sugar-free, but you can add other flour alternatives or sugar, to your taste. 

Banana muffins

Ingredients: (cca 12 muffins)

4 bananas

1 spoon of lemon-squeezed juice

2 eggs

200g grounded almonds (or a difference flour alternative)

2 spoons of unsweetened raw cacao

1 teaspoon of soda (optional)

A dash of cinnamon

50g chopped (dark) chocolate / (frozen) blueberries / (frozen) raspberries / (frozen) strawberries / desiccated coconut (mix & match, optional)

Pre-heat the oven to 180 C. Put unpeeled and chopped bananas in the bowl and add the lemon juice. Add eggs and almonds and squeeze everything with a fork. Add cacao, cinnamon and soda and mix together. Prepare a baking form, fill it with paper cases, pour the dough and decorate with chocolate or fruit (optional). Put to the oven and bake for around 18-20 minutes.

Last, but definitely not least, I hope you have a wonderful summer, filled with this idyllic time of dolce far niente and other pleasures of life which never find any footprints in the online world.

Enjoy the summer!

Kinga

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