Recipe of the month from Minno Kitchen

27 January 2017

Last year we received a lovely email from Katy who owns and runs a well established catering business that had recently moved to sunny Whitstable! It turns out (as it always does in this area)that we knew a mutual friend... so we instantly hit it off!! I met Katy last week and it was so inspiring to hear her background of how she has started her business again after taking some time out to be a mummy! Now the wonderful work and family life cycle is in full swing!

Katy's food is vibrant with an emphasis on seasonal flavours and is great shared. Katy's food is colourful, tastes great and is styled fantastically (check out her picnic sharing hampers!)

Katy SHARED her recipe of the month with us.....

This is a corker of a recipe - it is gluten & dairy free as well as being super moist & delicious. Low on sugar & so easy to make, it is a winner. Perfect as pudding with creme fraiche or by itself with a cuppa.


3 eggs
250ml coconut oil melted
3 tsps vanilla extract
150g caster sugar
1 large courgette grated
400g ground almonds
1 tsp salt
1 tsp baking powder
1/4 tsp bicarbonate of soda
A small punnet of blueberries
Zest of 2 limes
A sprinkle of dessicated coconut should you fancy

Preheat oven to 180 degrees & line a loaf tin Combine all ingredients (saving aside the blueberries) in a bowl stirring well to make sure it is all thoroughly mixed Add in the blueberries & dessicated coconut if you are using some & then dollop into the lined tin.
Pop in the oven & check after 20-25 mins. You might need to cover the top of the cake with some foil to prevent in getting too brown on top. The cake is ready when a skewer comes out clean.
Cool on a wire rack then devour!