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Frozen fruit pops

Frozen fruit pops

Summer has come and gone in the UK. It wasn’t a bad one at all this year, in fact I got a tan during a British summer for the first time! However I’d be lying if I said I was anything but ecstatic that we’re finally away on holiday enjoying a very hot sun on a wonderful beach.

During our summer at home, Nicholas and I got into a regular habit of going to a park a little way from home that’s much bigger than our neighbourhood ones. For warm days its paddling pool was perfect. Our ritual was paddling pool followed by a lie in the sun, moving to the large sand pit followed by all the other playground attractions. Then we’d go find the ice cream man and have a run round the park before coming home.

Of course a British summer wouldn’t be a British summer without some rain, and not just a summer shower but days of torrential rain! (I wrote my cheeky views of the summer in the UK here.) Β When we couldn’t go outside and enjoy an ice lolly, we’d improvise a picnic inside and eat frozen fruit pops to make the day sunnier.

There really is nothing simpler than frozen fruit pops. Well you could just throw some fruit pieces into the freezer, but then you’d be missing the fun aspect of the stick. Why does putting food on a stick much it so much better?!?

You need plastic cake pop sticks or wooden ice lolly sticks. Don’t use wooden skewers as these can be dangerous for little ones and they’re not as easy to hold on to.

Next chop up some fruit into bite-sized pieces. We used strawberries and grapes. You can also use banana, watermelon (cut in chunks or balls), raspberries, blueberries and mango.

Thread your fruit onto the sticks, put on a freezer-proof plate or tray and put into the freezer for at least 2 hours. Once they’re frozen you can keep them all together in a freezer bag.

A healthy fun treat for summer days, or when you’re wishing for the return of summer days.

What were your favourite things to do together this summer?

Dairy-free strawberry bread

One of the foods that shouts ‘SUMMER!’ to me is strawberries and when I recently bought too many punnets of them at the supermarket (who can resist a ‘buy one get one free’ offer?), I thought I’d use some of them to bake a lovely sweet treat.

strawberry loaf

This recipe is an adaptation of my dairy-free banana bread although I’ve reduced the sugar content a little (you could reduce it even more if your strawberries are wonderfully sweet). Regular readers will know how much I love to decrease the sugar in recipes before my taste testers can tell the difference ;).

Perfect for breakfast, afternoon tea or dessert, enjoy a little taste of summer to make your day better (I guarantee it!).

DAIRY-FREE STRAWBERRY BREAD

Prep time: 10-15 mins
Cook time: 40-45 mins
Makes 1 loaf
Freezable

175g self-raising flour
2 1/2 tsp baking powder
150g golden caster sugar
2 eggs
1/4 cup vegetable oil
Approx. 300g strawberries, hulled and chopped into small pieces
50g walnuts (or pecans), chopped

Preheat the oven to 160C. Line a loaf tin with baking paper.

Take a couple of spoonfuls of flour from your 175g of self-raising flour and put into a small bowl. Lightly stir your strawberries through the small amount of flour (this will stop them sinking to the bottom of your bread while it cooks).

Whisk the sugar, eggs and oil together at a medium speed using a handheld beater or in an electric mixer. Whisk for a few minutes until it’s pale and fluffy.

Sift in the flour and baking powder, and mix until combined using a low speed. Gently stir through the strawberries and walnuts.

Pour into your prepared tin and bake for 40-45 minutes until a skewer comes out clean.

Variations:

  • Make individual muffins instead of a loaf (easier to freeze if you’re not going to eat all of it)
  • Dust with icing sugar