Its not long til the start of our season and Cake on the Lake HQ has been busy creating a new menu and testing the recipes for you all the enjoy.
Here’s what’s being tested at HQ this week:
For those early bird weekenders-
Coco-nutty Granola (with no added sugar, GF)
Think oats, coconut, almonds, cashews, pecans and walnuts, with a hint of cinnamon, sweetened with rice malt syrup, all baked into delicious chunky, crunchy, moreish clusters. Served with either milk or Greek yoghurt and honey.
What is rice malt syrup I hear you ask?
It is derived from brown rice and is 100% glucose. Whilst having a high GI, it contains no fructose, which a school of individuals believe to be the addictive form of sugar and the one to cause fatty liver, as only the liver can process fructose. And before you shout at me about fruit and veg containing fructose, apparently, there’s a whole other conversation which I won’t bore you with here.
Now to the opposite end of the spectrum……
For the week night swimmers-
Cherry Bakewell Cake (GF)
Exactly as it sounds……sweet and juicy Morello cherries, almond sponge made with gluten-free flour, topped with a thin coating of icing and toasted almond flakes. Sounds like a slice of heaven doesn’t it!
Chicken & Lentil Curry
This one has already been tested and a few tweaks are needed to make it good enough for my friends at Swim Heron. If it makes it to the final menu it will be served with rice and a chapatti.
If you have any requests or any questions please let us know and I will do my best to help.
Mrs G & Baby G