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Wild Food Mary

Foraging, education, wild liqueurs – as seen on RTE (Lords & Ladles, Dermot's Secret Garden) & the Irish Times

Category

gluten free

Vegan Gluten free Cake,

Recently baked this for The Happy Pear, they loved it. It’s a basic vegan cake which loves a drizzle of fruit juice or coffee and Beech Leaf Liqueur.I made it with Lime zest in it and topped with delicious Raw Fraughans, but you can use Rose petals, Orange zest, Lemon or even a few wild Hazelnuts in the mix.

For the topping, macerate Fraughans (wild Bilberries) in a little sugar or other sweetener, I use half weight sugar to fruit that is 100 grms fruit 50 grms sugar and a dash of organic lime juice and jest.Leave for at least an hour stir now and then.

For The Cake, Oven 175 degree C, Pan-20 Cm  springform pan, base lined with parchment.Or Muffin Trays lightly oiled.

150 grms Ground Almonds,

150 grms potato flour,

2 teaspoons of organic baking powder,

150 grms organic caster sugar,

50 mls ex virgin olive oil,

250 mls Almond or non dairy milk,

Zest and juice two limes,

teaspoon vanilla essence.

Method. 

Sieve the potato flour and baking powder into a large bowl, stir in ground Almonds and lime zest.

Put juice, oil Vanilla and milk into a jug and whisk together,

Stir the dry mix and while stirring pour the wet slowly in to form a smooth batter. If mix seems a little to stiff add a little more milk or oil.

Pour into baking pan or divide into muffin trays, (Silicone ones work really well)

Bake 20 minutes for Muffins or 25 minutes for cake, test and bake till just set.

Allow to cool in pan for ten mins then remove from tin and cool on wire rack.

Slice cake into 8 or twelve slices, pile Fraughans on top, allowing juice to run down sides, decorate with edible flowers and Mint leaves.

Split Muffins and fill with Fraughans, decorate with Mint and edible flowers.

 

 

 

 

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Walks & Workshops

Workshop dates for July August and September. There are still some dates available for private bookings also, please call Mary on 087/7418536 for more details.

 Mary offers workshops to schools, primary, post primary, College and private groups, just call to discus  your own specially tailored event. See below for some scheduled dates.

Workshops can be themed around such topics as fun with wild flowers and plants. Biodiversity, Natural health boosters, wine-making. Fungi… So if you are looking for an unusual gift or a fun educational/cooking experience contact Mary.

 

 

August September 2017 DATES:

  • Tuesday August 22nd,Roundwood House,Co.Laois.
  • Saturday September 9th, Ecofarm, Gort, contact ecostayireland.com to book.
  • Sunday September 10th, @ national heritage  museum Castlebar.to book contact museum.
  • Saturday 16th September, autumn forage at Howth castle cookery school. Forage followed by fun in the kitchen, book with cookery school.
  •  Sunday 17th September,Clareen, Mushroom Day, limited spaces, to book call Mary 0877418536.
  • Saturday 23rd September, camp forage and cook with wildfoodmary,  Co Westmeath. to book call Catherine 087 2740092. 

 

  • PLEASE  NOTE: workshops subject to minimum of 6 people, max 15.

 

 

To arrange a workshop for your family or group, home or away, please contact Mary.

mush Chantarelle basket 1

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