where to sip: Fieldwork Cafe

coffee, lifestyle, where to sip

 

Enter: my love for delicious coffee and aesthetically pleasing spaces: an on-going series about where to sip in Edinburgh.

Fieldwork is a work of art in itself.

The space is calming and elegant. I love all of the mixed materials; exposed stone, natural wood, soft lighting through the large front window + delicate gold finishes. The space brings the outdoors in, embellished with tree branches as wall art, dried flowers spread throughout and potted plants hanging overhead.

thumb_IMG_9221_1024

IMG_1768

 

We LOVE this shop because it is:

  • Woodsy + whimsical
  • Cozy + welcoming
  • Intimate
  • Friendly and accommodating staff
  • Beautiful home-baked selection

Popular menu picks:

  • Speciality coffee, [Steampunk Coffee, North Berwick]
  • The most lovely homemade pastries + cakey things
  • Selection of fine loose-leaf teas + hot chocolates [Chocolate Tree, Edinburgh]

The space is versatile. I have gone in with a book, met a friend and her little boy and have spent time working on my laptop. It is quaint but not tiny. I love working here and always feel productive and refreshed when I leave. It is also a favourite weekend treat for a coffee date. We can also appreciate their effort to source local ingredients and offer a few vegan and GF options.  

IMG_1769

Fieldwork-7

pc: Fieldwork

thumb_IMG_9233_1024

Fieldwork-40

pc: Fieldwork 

thumb_IMG_9232_1024

14597298_1236637923045250_5549854072992956416_n

pc: Fieldwork 

16230287_256505114775158_637680451636428800_n

pc: Fieldwork 

IMG_1777

 

Location: On the west edge of city centre, just off Lothian Road @ 105 Fountainbridge, Edinburgh EH3 9QE

Hours: Monday – Friday [8am – 5pm] Saturday [10am-5pm]+ Sunday [11am -5pm]

Website: www.fieldworkcafe.co.uk

If you are staying in or visiting Edinburgh, treat yourself to Fieldwork.  You will be glad you did.

Have a great weekend!

x

lemon + coconut cake

dessert, recipes, treats

[This recipe has been edited since it was originally posted. I appreciate your feedback about my initial recommendation of coconut flour. I have reworked a few ingredients and hope this variation proves to be more successful for you as it requires less coconut flour! Keep the feedback coming y’all]

Grain-free and sugar-free baking can be intimidating, crumbly and expensive. But it can also be easy, delicious, affordable and make a restrictive diet fun again. Yep, I love fun that you can eat.

When it comes to basic GF/DF/SF/Paleo baking, we do not have to reinvent the wheel. Thanks to all the wonderful blogs, cookbook authors, Pinterest and friends with Celiac and Hashimoto’s, or individuals following the auto-immune protocol, it is easier than ever to modify and experiment with any recipe imaginable.

I first made a version of this cake at the beginning of the year and what a difference a few months make in learning how to make vegan, grain-free, naturally-sweetened baked goods all that you want them to be. Patience wins again!

I started my ‘cake experiment’ with a very basic vanilla pound cake recipe from Elana’s Pantry.  I have used this recipe as a base to experiment with banana bread, blueberry morning loaf, cinnamon raisin pumpkin loaf and chunky zucchini bread. I am really excited about this batch of lemon cake because it is super moist, dense yet light, not too sweet, and this case, deliciously lemony! I have to omit eggs from baking and find that banana, applesauce and arrowroot flour bind nicely. This cake is good naked and can also be topped a layer of coconut creme.

Ingredients
1/2 cup coconut flour
1/4 cup arrowroot flour (can sub tapioca or almond flour)
2 ripe bananas
1 teaspoon salt
1 teaspoon baking soda
3/4 coconut milk (or dairy alternative of your choice)
1/2 cup (4 ounces) unsweetened applesauce
1 tsp vanilla extract
lemon juice from 2 lemons
zest of 2 lemons

Heartbeet Kitchen’s | Ingredients for whipped coconut cream 

1/2 can very cold full fat coconut milk (refrigerated overnight)

2 tablespoons honey or maple syrup (omit for AIP)

½ cup unsweetened toasted coconut flakes

 

Method

  1. Preheat the oven to 350F / 175C
  2. Coat a 9″ loaf pan with light layer of coconut oil and set aside.
  3. In a large mixing bowl, combine all dry ingredients: flours, salt, and baking soda.
  4. In a mixer or a small processor, combine the bananas, milk, applesauce, vanilla + lemon juice
  5. Pour the wet mixture into the dry and stir to combine. Add lemon zest.  Then pour the batter into the prepared loaf pan and smooth the top into an even layer.
  6. Top with sliced almonds, omit for AIP. 
  7. Bake for 30 minutes until the top is golden brown, then tent with foil and bake for another 30-35 minutes until a toothpick or knife comes out clean.
  8. Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack before topping with coconut cream and serving your people!

image

image

Coconut cream:

  1. Open the refrigerated coconut milk, being careful to keep it level. Scoop out all the hard cream that has come to the surface, until you hit the liquid. Leave the liquid in the can, do not add.
  2. Put the coconut cream in a large bowl or the bowl of a stand mixer. Using a mixer or handheld mixer on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks.
  3. Stir in the honey and frost cake. Best stored in refrigerator, then let it come to room temperature before serving.

 

 Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days
  • I recommend Meyer lemons if you can find them
  • I recommend using a food processor to blend the batter nice and smooth, like an eggy consistency
  • Try letting the cake sit for a bit before eating – the texture improves a bit and the middle should firm up

Enjoy! x

IMG_2936