This coconut and lemon verbena loaf is so easy to make. Whip up a loaf or two for a Sunday Afternoon tea and sit back and enjoy your garden. Crunchy and chewy on the outside and soft in the middle. Lemon Verbena has a fragrant lemony flavour and pairs deliciously well with coconut and passionfruit.
Coconut and Lemon Verbena Loaf with Passionfruit
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes
This is the perfect loaf to spend Sunday afternoon in the garden.
Ingredients
1 cup desicated coconut
1.5 cups self raising flour
1 cup milk
1/4 cup raw Sugar
2 TBSP Honey
1 tsp vanilla essence
2 TBSP chopped fresh Lemon Verbena leaves
Icing
1 cup icing sugar
2 TBSP Passionfruit pulp
1 tsp lemon juice
Instructions
Preheat oven. to 180 degrees Celsius.
Add all ingredients to a mixing bowl and mix until just combined (as little as possible).
Add mix to a greased loaf tin.
Bake for 25 minutes or until a skewer comes out clean.
Allow to cool.
Mix icing ingredients and drizzle over. Or serve by itself with butter.
For a low-sugar option, skip the icing and serve with fresh passionfruit and greek yogurt.
Lemon balm has calming and soothing properties that can reduce stress and anxiety. This refreshing summer drink may help you chill out and unwind. Nothing beats an iced cold lemonade after a busy day working in the garden but this homemade version with fresh ingredients is a winner!
Lemon Balm Lemonade
Yield: 4-6 glasses
Prep Time: 35 minutes
Total Time: 35 minutes
Refreshing and soothing this botanical lemonade is the perfect summer drink to enjoy in the garden.
Ingredients
1 cup Lemon Balm Leaves
1 fresh lime
1 fresh lemon
3 TBSP Raw local Honey
2 cups sparkling water
1 cup water
Instructions
Roughly chop up the lemon balm leaves.
Bring 1 cup of water to a simmer in a pot. Remove from heat and add lemon balm. Place a lid on and let it infuse for at least 30 minutes.
Using a blunt object such as the end of a rolling pin, crush the leaves and flowers into the water to extract more.
Using a sieve, strain the liquid into a jug, and squeeze out any extra liquid from the leaves..
Add in honey and stir until the honey has dissolved. Use less or more honey depending on how sweet you like it.
Squeeze the juice of the lime and lemon and add to the jug. Stir to combine.
Add in sparking water and serve in glasses over ice.
To serve add extra lemon balm leaves and dehydrated lemon or lime.
Notes
Add in other herbs to create your own unique blends. Try Calendula, Mint, Lemon verbena, and Lavender.
Ginger and Pear is a match made in heaven. This spiced ginger and pear tea cake is the perfect way to refuel after knocking out some tasks in the garden. Enjoy whilst sitting out in the garden with a cup of tea or coffee. If you love the warm, comforting flavors of ginger and pear, this Spiced Ginger and Pear Tea Cake is the perfect bake for you. This moist and fragrant cake combines fresh, juicy pears with the bold spice of ginger, making it a delightful treat for afternoon tea, cozy gatherings, or as a simple homemade dessert. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will quickly become a favorite in your kitchen.
Delicious Garden to Plate
Bursting with Flavor – The combination of fresh pears, fresh ginger, cinnamon, and honey creates a perfectly spiced cake that’s both aromatic and delicious.
Moist and Tender Texture – Thanks to the natural juiciness of the pears and creamy yoghurt, this cake stays wonderfully soft and moist.
Simple Ingredients – You probably already have most of these pantry staples at home, making it an easy go-to bake.
Perfect for Any Occasion – Enjoy a slice with a cup of tea, serve it as a weekend brunch treat, or bring it to your next gathering.
Tips for the Best Spiced Ginger and Pear Tea Cake
Use ripe but firm pears for the best texture and flavor.
Grate 1/4 tsp fresh ginger into yogurt or cream to serve for an extra kick
This cake is naturally sweet, lightly spiced, and absolutely delicious. If you’re looking for a cozy, homemade treat that highlights seasonal produce, give this Spiced Ginger and Pear Tea Cake a try!
Spiced Ginger and Pear Tea Cake
Sugar and spice this tea cake is so nice! The perfect morning or afternoon tea treat to be enjoyed with a tea or coffee in the garden.
Ingredients
1 1/4 cups plain flour
1/2 cup coconut yoghurt*
1/3 cup olive oil
1 tsp baking powder
½ tsp baking soda
2 tsp freshly grated ginger
3/4 cup brown sugar
2 TBSP honey
1/2 tsp mixed spice*
1/2 tsp cinnamon
1 tsp ground ginger
1/3 cup milk
1 tsp apple cider vinegar or lemon juice
1 medium pear
1 TBSP raw sugar to sprinkle over the top
Instructions
Preheat oven to 180 degrees Celcius.
Mix all dry ingredients in a large mixing bowl.
Mix wet ingredients including grated ginger in a separate bowl.
Wash and slice pears into slices lengthways. About 0.5cm - 1cm thick. (Thinner if you want them soft, thicker if you like them to still have some bite). Peel if you like but I don't bother.
Grease a 15-20cm cake tin.
Make a well in the center of the dry ingredients and gently mix the wet ingredients in until just combined. Don't over-mix.
Pour cake batter into the cake tin and level out to form a flat top. Place the pear slices in and gently push into the mixture. Sprinkle the TBSP of sugar on top.
Bake for 30- 45mins or until the cake skewer comes out clean.
Allow to cool and serve with extra yogurt or cream.
Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.
The Best Kale Salad
Prep Time: 5 minutes
Total Time: 5 minutes
Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.
Ingredients
4 cups chopped Kale (I used the Tuscan Variety)
2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
3 Fresh Calendula Flowers
3 Fresh Nasturtium Flowers
1/4 tsp Salt
1 pinch dried chilli flakes
Salad Dressing
2 TBSP Lemon Juice
1 tsp Olive Oil
1 1/2 tsp Maple Syrup (or Honey)
Instructions
Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
Mix together the dressing and massage into the kale with your hands until fully coated.
Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
Enjoy!
Notes
Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!
Ssubstitute edible flowers for what is available in your garden.
Deliciously sweet, and tart Rhubarb Crumble Slice with hidden garden greens. This gooey-centered slice is easy to make and will make a yummy dessert or sweet treat for lunches.
Rhubarb Crumble Slice
Yield: 12- 15 slices
Delicious sweet and tart slice with refreshing hints of lemon. An easy snack for lunches or serve with yogurt or icecream for a yummy dessert!
Ingredients
Crumble / base
1 1/2 Cups Rolled Oats
1 3/4 Cups Plain Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Lemon Zest
1/2 cup Melted Butter
3/4 cup brown sugar
2 TBSP Pureed Spinach Greens (1 1/2 cup fresh greens)*
Rhubarb Filling
2 Cups Chopped Rhubarb (2cm chunks)
1/4 Cup Sugar
2 TBSP Cornflour
3/4 Cup Water
3 TBSP Fresh Lemon Juice
Instructions
Preheat the oven to 180degrees Celcius. Grease a 25cm square dish.
Add all the filling ingredients into a saucepan on medium-low heat until the Rhubarb has softened. Add a little extra water if it is too thick. You want it to be thick but still be able to roll off the spoon.
Allow to cool while you prep the base.
Mix together all the dry ingredients for the crumble. Add in the melted butter and greens. (You can skip the greens and add an extra TSPB of butter).
Press 3/4 of the mixture into the dish to form the base. Bake for 10 minutes and remove from the oven.
Pour over the filling and sprinkle the remaining crumble on top.
Bake for 30-40minutes until slightly golden.
Grate extra lemon zest on top to serve.
Notes
*Blanch greens such as spinach or chard leaves, blitz to puree, and add into crumble for added nutrition.
