Sep 21, 2016

Ferrero Rocher energy bites (v + gf)

Super tasty and healthy snack, perfect for school, work or just whenever you feel like getting something sweet and nutritious in your mouth. 

Ingredients for about 20 chocolate truffles:

- 2 cups dates, soaked in hot water for 5 minutes
- 1 cup roasted hazelnuts, skins off (plus more to decorate)
- 1/2 cup unsweetened cocoa powder
- 50g dark chocolate, chopped

1. Melt the chocolate in a water bath until smooth.

2. Blend the dates, hazelnuts and cocoa powder in a food processor until you have a nice, smooth mixture. 

3. Form the dough into walnut-size balls. Cover half of each one in melted chocolate and dip in crushed hazelnuts. Refrigerate until set. 


Sep 18, 2016

Oregano & rosemary pumkin bread (v + gf)

Ingredients for 25x12cm pan:
*adapted from:

- 140g (1 cup) quinoa flour or buckwheat flour
- 100g (1 cup) ground almonds
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 2 tsp salt
- 200g (2 cups) raw pumpkin, finely grated
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 120ml (1/2 cup) warm water
- 80ml (1/3 cup) canola oil
- 1 tsp apple cider vinegar
- sunflower seeds, for topping

1. Preheat the oven to 200C/400F.

2. Combine all of the dry ingredients in a large bowl. Mix in the pumpkin, garlic, water, oil and vinegar. The batter will be quite thick.

3. Transfer the batter to the prepared pan and sprinkle the sunflower seeds on top. Bake for 45-50 minutes, or until the cake tester comes out clean. Remove from the oven and leave to cool until serving.


Sep 10, 2016

Nut cake with apricots and lavender

Ingredients for 23cm cake pan:
*adapted frm Plenty More by Yotam Ottolenghi

- 180g butter, softened and cubed
- 2 tbsp walnut oil
- 200g caster sugar
- 120g ground almonds
- 1/2 tsp vanilla extract
- 4 free-range eggs
- 100g coarsely ground walnuts
- 100g all-purpose flour
- zest from 1 lemon
- 1,5 tsp dried lavender
- 500g fresh apricots, halved

+ 50g powdered sugar and 1-2 tbsp lemon juice for icing

1. Preheat the oven to 190C/374F.

2. In a large bowl, beat the butter with sugar, oil, almonds and vanilla. Add the eggs, one after another, mixing well after each one. Mix in the flour, walnuts, lemon zest and 1 tsp of lavender.

3. Transfer the batter to your lined pan and arrange the apricot halves on top. Bake for 70-75 minutes, covering the top with foil if it starts to brown too much.

4. Mix the powdered sugar with lemon juice until you reach a smooth, bit runny icing. Decorate the cooled cake and sprinkle with the rest of dried lavender.