Vegan Banana, Coconut and Raspberry Bread (ok, cake!!)


Yes, let’s be honest here. When I say “bread”, I mean cake. I am not quite sure how this kind of preparation got its deceiving name from, but the fact of the matter is, it’s got sugar, therefor it must be cake! This particular loaf happens to be vegan. I would like to say it is because I have resolved to be ethical and just this year, but really, it has to do with the lack of eggs and dairy in my fridge when the craving for baking hit me the other day. However vegan this cake may be, I dare you all to try it, vegan or not, and tell me the difference! Did I mention it’s a one-bowl/no fancy equipment wonder and the batter comes together in a matter of minutes? You are welcome. xxx

INGREDIENTS, serve 8-10

2 soft bananas, peeled and mashed with a fork

1 cup of shredded coconut

1-1/2 cup of self-raising flour (you can also use Gluten free self raising flour)

3/4 cup caster sugar (super fine sugar)

1 cup almond milk

zest and juice of 1 lime

1 cup of raspberries


  1. Preheat your oven to 170 C, 340 F
  2. Line a loaf tin with baking paper.
  3. Mix mashed bananas, milk, flour, sugar and shredded coconut together until a batter forms. Add lime zest and juice and mix though. Add 3/4 cup of raspberries in the mix and stir gently. Pour the batter into the tin.
  4. Dot the top with the remaining berries.
  5. Bake for 30-35 minutes or until golden and cooked though. Cool on a rack before slicing

FullSizeRender (4).jpg

FullSizeRender (6).jpg

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram



Overnight oats with Chia, Berries and Seeds


Have you made your resolutions for the new year yet? To be honest, I haven’t even attempted to this year… Why? I guess the simple answer is that life has taught me that whichever plan I make or may wish to stick to, I have no control over it and losing such control would then send me into a spiral of anxiety (which I have an on-going struggle with) that would cripple my day to day life greatly. So, instead of setting myself up for failure with unrealistic expectations on how I should be, what I should achieve, how much I should earn, how hard I should train, I let all of it go and think more simply. And more kindly. And some days I will indulge in cakes, and some others I won’t. Some days I will manage to fold the laundry and put it away, some others it will stay there and pile up. And that is perfectly ok too. Because in the end I am only trying to do my best and be a good person, and some days I will succeed and some others I won’t. And that’s ok! It’s ok not to be ok all the time! The one tool I always turn to when I need to regroup and relax is playing with food. Even when the recipes are as easy (hardly a recipe at all!) as this overnight oats I love to have for breakfast (and some lazy nights for dinner too!!), cooking never fails to put a smile on my face.

Happy New Year and be kind to yourselves, my friends, you are all doing great!

INGREDIENTS, serves 4-6

2 cups of rolled oats

1/4 cup of chia seeds

1 grated apple

Juice of 1 lemon

water to soak the oats

small pinch of salt

4-5 tablespoons of unsweetened thick Greek Yogurt (you can use coconut yogurt for a vegan option)

Berries and seeds to serve

Honey or maple syrup to drizzle on top, if liked


1. Place oats, salt and chia seeds in a large bowl, cover with enough water to just submerge them. Add the apple, lemon juice and yogurt and mix well. Cover with plastic film and set in the fridge  overnight.

2. The next day, loosen the mix with a spoon and stir. If need be, add a little more yogurt.

3. Serve in bowls with lots of berries, pumpkin or sunflower seeds (or nuts) and drizzle a little honey or syrup, if liked.



SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram


Roasted Carrot and Kale Chips Salad

If you have not heard yet of ‘kale chips’, then, quite frankly, where have you been? The ‘blogsphere’ has gone bonkers over this new healthy fad, and if it weren’t for the fact that I love -LOVE-  kale, I probably would have never had a go at making kale chips just to prove to myself I don’t follow the latest food trends…But the temptation was too high and, here I am, tail between my legs and sticky fingers in my mouth ready to be licked clean, as I gulp down another crunchy mouthful of this new foodie delight. The benefits of kale consumption are beyond good. Not only you will boost your immune system, give your blood a good clean and your insides a beauty treatments, your skin will get a rosy glow, your hair will shine and your DNA will be encouraged to repair damaged cells and  block the growth of cancer cells. So, add this little magic green to your shopping list, please! As much as kale chips have become one of my favorite nibbles to simply serve with a drink before dinner, I have also learnt that they marry happily with roasted root vegetables. Choose you favorite, although I will admit I can’t go past the beauty of the Dutch carrot; its block orange tone and mellow sweetness combined with the dark green and savoury robustness of kale turns this salad into a joy for the eyes, as well as the palate.

Ingredients for 4 people

10-12 medium carrots or 20 baby carrots

6-8 kale leaves, stalk removed, chopped

4-5 tablespoons of extra-virgin olive oil

2 tablespoons of white balsamic vinegar (if unavailable, use white wine vinegar mixed with 1 teaspoon of sugar)

1-2 good pinches of salt

freshly gourd white pepper (to taste)

How to

1. Pre-heat your oven to 180 C, 390 F

2. Scrub the carrots clean with a pairing knife or a vegetable peeler. Cut them in half lengthways, place them in a large mixing bowl and season them with the vinegar.

3. Add the chopped kale to the bowl and season with oil, salt and pepper.

4. Put the vegetables onto an oven tray lined with baking paper and bake for 35-40 minutes or until the carrots are soft and slightly sunburnt and the kale is crispy.

Serve as a side dish, with cheese  or however you prefer.


Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Related articles

Buttermilk Sandwich Bread (Pan Carre’)


Another bread post… I know, I have developed a slight obsession for bread-making, but the truth is there are so many ways to make beautiful breads, and now that I have embarked upon the journey of home-baking, I owe it to myself to search and experiment like there’s no tomorrow. So many breads, so little time! Pan Carre’ is a very famous Italian bread, especially among the little ones, as it keeps a soft crust and moist and brioche-like crumb. It makes the perfect sandwich bread for your kids lunch box. And if you have it in the morning with a generous amount of butter and jam, your day will be better and brighter.

INGREDIENTS, makes 1 loaf

1 tablespoon dry yeast

120 ml (1/2 cup) luke warm water.

150 ml buttermilk (3/4 cup)

450 g (3 1/2 cups)r of all-purpose flour

50 gr (1/2 cup) of rye flour (you can substitute with spelt or wholemeal)

1 tablespoon of honey or barely mat syrup

1 1/2 teaspoon salt


1. Dissolve the yeast in the water. Leave to rest for 10 minutes, until it appears frothy.

2. In a large bowl mix the flours with the of honey or barley malt syrup, the buttermilk and the yeasted water. Knead well for about 5 minutes, then add the salt. If you the dough is too dry, add a few tablespoons of water. It it’s too wet, sprinkle a little flour and keep kneading until the dough is smooth and silky. As all flours vary slightly, don’t be alarmed if you need to make adjustments to achieve the right texture. Let your instinct guide you and you will not go wrong.

3. Leave the dough to rest onto a floured sheet of grease-proof paper for 30 minutes.

4. After its rested, the dough will appear smoother and very elastic. Gently stretch it in the shape of a rectangle and fold it onto itself three times. Put the dough in an oiled loaf tin, cover with oiled cling wrap and bulk-prove until doubled in size. This will take 1 1/2 to 2 hours, according to the temperature in your house. The cooler it is, the longer it will take.


5. Preheat you oven to 200 C (390 F).

6. Glaze the top with  egg wash made with 1 beaten egg mixed with 2 tablespoons of milk,  and bake for 25/30 minutes. Allow to cool in the tin for 30 minutes before lifting the bread out (or it may tear!), then rest on a wire rack until completely cool.




Silvia’s Cucina is on Facebook Twitter and Instagram

Silvia’s Cucina the cookbook is now available in stores and online!