Sundays for us are sacred - glorious slow, lazy days - a mixture of sleeping in; yoga; walking Milo; reading in the sun; baking and occasionally brunch at a local cafe; visiting family and friends or a movie.
This morning it's baking one of my pride and joy's favourites - mini carrot cakes for afternoon tea and for school lunches next week.
In a bowl (or even your loaf tin) mix together: 1 cup plain flower; 1 teaspoon Bicarbonate Soda; 1 cup brown sugar; 1 teaspoon cinnamon; 1 cup of crushed walnuts, pecans and/or almonds; 1 cup sultanas (optional); 1 and half cups grated carrot. In a small bowl lightly whisk 2 eggs, half cup of quality olive oil and a good dollop of honey. Add to the dry ingredients and mix well. Spoon into loaf tin or cup-cake tin - no need to grease, thanks to the oil in the mixture.
Cook in a medium oven for between 20 and 40 minutes, depending whether you are making a loaf or cup cakes. Test with a skewer - if it comes out clean - it's cooked.
Sumptuous warm and definitely to be shared with good friends and neighbours as soon as they come out of the oven. But be warned - they won't last long so double the recipe! Enjoy - Καλή όρεξη - Bon appétit - Buon appetito!