Lately I have been researching a lot more different varieties of Succulents & House Plants there is just something about leafy greens and succulents that have a variation of pinks purples & whites that im really loving for my garden 

As I was stumbling online searches of the Tradescantia Tricolour me & my mum found these little succulents that we've been looking at for ages on Ebay and the lady that sold them to us actually lived down the road from us which was really good as she has such a beautiful arrangement of different plants they were only $10 a pot which was such a bargain 

I already have few different Tradescantia's already but the tri colour one has been on my Wishlist for ages now we also got a  senecio peregrinus which is called string of Dolphins plectranthus prostratus which is also called swedish ivy hearts 

 Purple Heart Tradescantia 

These types of plant grow like wild from a tiny clipping I have propagated heaps of the Purple Heart plant all over different garden beds we have you must give them a good water about twice a week you really need to keep the soil moist for these plants they also love indirect sunlight as well 

The Rhoeo Spathacea also called Moses in the cradle has also been on my Wishlist this little stunner loves the full sun and like the Tradescantia it also loves a good moister level of water for the soil I added some string of pearls to this to add some more texture 

Geri

xxx

As I was on Pinterest late one night I stumbled across this recipe so I decided to try it out last night and it has to be one of my favourite new cake recipes it was a recipe for cupcakes but I decided to make it into a cake loaf 

To make this delicious moist banana walnut cake you will need 

1 1/2 cup of Spelt Flour " whole grain "

1 teaspoon each of baking soda & baking powder 

1 teaspoon of cinnamon 

half a teaspoon of salt " used Himalayan pink sea salt "

1 table spoon vanilla extract 

1/4 cup of coconut sugar 

1/4 cup of maple syrup

1/2 cup of coconut oil " melted and wait to cool down "

3 ripe bananas " mashed up "

1/2 cups of crushed walnuts 

1 large egg 

combine all of your wet ingredients with your dry ingredients and mix until its all combined 

place in a cake tin or muffin pan at 180 degrees fan forced 

if you are making it as a cake let it cook for 45 to 55 minutes 

for muffins bake for 30 to 35 minutes 

This loaf is perfect for breakfast with a cuppa coffee or as an afternoon treat

its so light and fluffy and so moist which I think is due to the coconut oil 

Geri

xxx