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Today’s walk: Southease to Lewes
After the success of our station to station walk a couple of weeks ago, we were keen to try another one. So today we caught the direct train from Brighton to Southease. The walk was easy, both in terms of navigation and the conditions underfoot, especially after a warm, dry spring.
We enjoyed the sounds of birds, including my first cuckoo of the season, as we walked alongside the River Ouse. Once in Lewes, we treated ourselves to lunch at the Fuego lounge before catching the train back to Brighton.
Another good waterside adventure, and a great way to keep Breezy cool.
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Today’s walk: St Martha’s Hill and Chilworth gunpowder mills
I recently discovered that the Chilworth gunpowder mills existed, with a heritage trail running through the site. As I’ve probably said before, I really enjoy these kinds of places where nature and old industry come together.
Much of the site is in ruins, with scattered bricks and remnants of structures, but there’s one main building still standing that you can walk through. We combined the visit with a walk up to St Martha’s Church, where we found not only a tea and cake stall, but also jazz music playing inside the church.
It all felt like a proper holiday outing. Such a good feeling.
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Yesterday’s bake: Vanilla Loaf with Freeze-Dried Raspberries
This is another Claude creation. After having a few “soggy bottom” experiences with my baked in my new oven I wanted to simplify and get a decent, simple bake done well. So I asked Claude to help me. I still wanted a little bit of summer flavour and so added (not enough) freeze dried raspberries to the mixture.
Here’s the recipe, adjusted a little based on what I used
Ingredients:
- 150g almond flour
- 50g oat flour (blended oat flakes in my case)
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 3 eggs
- 80g Greek yogurt (full-fat)
- 60ml olive oil or avocado oil
- 80ml maple syrup or honey
- 2 tsp vanilla extract (use good quality for best flavor)
- 2 tbsp freeze-dried raspberries, lightly crushed (not powdered)
- 2 tbsp flaked almonds for toppingNote: if 0% fat yoghurt add an extra 1 tablespoon of olive oil (this was a useful additional question I was able to ask Claude when I opened my fridge and looked at my yogurt).
Instructions:
1. Preheat fan oven to 160°C. Line a 23×13 cm loaf pan with parchment paper.
2. Whisk together almond flour, oat flour, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, then add yogurt, oil, maple syrup, and vanilla.
4. Combine wet and dry ingredients, mixing just until incorporated.
5. Very gently fold in the freeze-dried raspberries with just 2-3 strokes (over-mixing will turn the batter pink).
6. Pour into the prepared loaf pan, sprinkle with almond flakes if using.
7. Bake for 40-45 minutes until golden and a toothpick inserted comes out clean.This is a good loaf. Moist. Tasty. Full of potential to tweak - it would take chocolate chips well, perhaps lemon zest, perhaps other flavours too.
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