I am a professional writer and self-taught artist.
Most of my writing and artwork are donated to busy folks who don’t have time to take pictures or cannot afford to buy original art. I give my artwork to Amazon drivers, to people who work at the bank, or at Safeway, family, school crafts fairs, relatives, or neighbors. I am keenly aware that many don’t have much money, time to shop, or are hungry because they work long hours or are always on the road because they are working.
I bake when I have time; I am an experienced cook and baker and able to vary the ingredients depending on what is on hand. Use your wildest ideas and experiment with different ingredients.
If you have a sweet tooth, this recipe will send the mercury bursting through your sugar-o-meter!
Sinfully-Sweet Blueberry, Blackberry & Cherry Cake
4 to 5 medium ripe bananas
2 to 3 cups of frozen berries of your choice
1 cup of whole wheat flour
1 cup of soy milk, almond milk, oat milk, juice of your choice, or water
1. Mash the bananas.
2. Add the frozen berries.
3. Add the flour.
4. Add the liquid.
5. If you wish to add dried fruit and nuts, what I do is, presoak the fruit and nuts in boiled water for about an hour. I usually use unsalted sunflower seeds. These little seeds are less expensive than almonds or cashews. You might wish to substitute the juice with the liquid from the soaked dried fruit.
6. Stir and mix together the ingredients. Oil a cookie sheet.
7. Spread out the batter on the cookie sheet in a 1-inch layer.
8. Bake at 350 degrees F for about 50 minutes. Use your own judgment. Different ovens calibrate differently. You know your own oven best.