Triple nut brownies

Lovely and gooey, perfect warm with some Booja Booja vanilla ice cream!

You will need:
21cm square tin
225g 85% dark chocolate
225g cashew nut butter
200g coconut palm sugar
2 tsp good vanilla essence
3 large eggs
150g ground almonds
100g chopped pecans
16 raspberries

Prepare your tin and heat oven to 170 degrees C.
Gently melt chocolate and nut butter over a low heat then turn off the heat and stir in the sugar and essence.
Beat in the eggs and then the ground almonds and chopped pecans.
Pour into your tin. Evenly place the raps erries in the middle of what will be each brownie.  Bake for 25-35 min until the top is set but the main part is still gooey. Leave to cool slightly in the tin on a wire rack then cut into 16 squares.
Serve immediately with ice cream or they are equally delicious one their own. If you are going to store them, leave to cool completely then store in an airtight container.

Chocolate and Cinnamon Pecan Pie

On Saturday I bumped into a few friends in the gym and an impromptu supper was formed for the following evening. We all decided to bring a dish or two and so we bid each other farewell and went our separate ways. Mad Ellie had run to the gym - 7 miles - done the pump class then cycled home again. Very Mad Ellie! 

Ellie had mad three amazing curries, onion bhajis, jasmine rice, minty yoghurt, curried potatoes and the list goes on. My friend Milla had brought her delicious lentil dahl and the best spinach saag aloo I have ever had. Lots of other people brought scrummy things and soon the table was groaning with a feast. After first, second and third helpings (guilty - the fish curry was mouthgasmic) it was time to clear away and start again on the puddings. Cue yet more delicious platefuls with about 7 or 8 different things to choose from. It really was a spectacular sight! 

I decided to make this pie as I thought it would go down well with those not accustomed to sugar or dairy free options. The base is a variation of the one I use for my Raw Chocolate Truffle tart and is a really excellent tart or pie case. I cannot tell you how amazingly delicious this is. I am always quite nervous feeding 'clean' puddings to other people as I never know what they will make of them. Some were sceptical pre-tasting but the response was truly overwhelming. Everyone who tried it said it was delicious and were intrigued as to how to make the gooey middle and the crumbly pastry-like base, One girl said it was the best pudding that night - there were a fair few wonderful creations so I was very pleased to hear that. I managed to sneak the last piece home and this morning I had it for breakfast outside in the glorious Spring sunshine. There was a cheeky little whippet who tried to get in on the action but I was not going to let anyone near my last segment of food heaven. 

You will need:

A loose bottomed tart tin

a food processor

For the base:

11/2 cups (175g) ground almonds 

1/4 cup (25g) cocoa nibs

1/4 cup (25g) broken up pecans

3 medjool dates, roughly chopped

1/4 cup (80ml) melted coconut oil

2 tsp cinnamon

For the middle:

1 cup (125g) pecans

1/4 cup (80ml) water

1 jar (170g) smooth almond butter

12 medjool dates, finely chopped

4 tbsp pure maple syrup

2 heaped tsp raw cacao powder

For the topping:

2 tbsp pure maple syrup

1 tsp cinnamon

1 cup (125g) pecan halves

First make the base. Measure out all the ingredients and add them to the food processor. Pulse for 30 seconds to break up the nibs and pecans. Then blend for a further minute until the mixture sticks together when pinched.

Tip the mixture out into your tin. Using your finger tips press the mixture evenly and firmly in and around the tin. Pop this into the fridge for at least 15 minutes until you are ready to assemble the pie.

Next, make the middle. Tip the pecans into the food processor and whizz until just between the flour and butter stage, then spoon n the nut butter and blend. Add your maple syrup, cacao powder and chopped dates and blend, gradually adding the water a little at a time. You want the texture to be spreadable but not sloppy. 

When you have the desired consistency, scrape into a bowl and pop this into the fridge until you are ready to put it all together. (Have a sneaky teaspoonful of this glorious gooeyness whilst you think about life).

To make the topping, pre-heat your oven to 180 degrees C. Line a small baking tray and scatter your pecans. Sprinkle the cnnamon over the top and drizzle the maple syrup. Place into the oven for 3 minutes, stir and coat them with the sauce and pop back in for a further 2 minutes - be careful not to burn your nuts!! Whn ready take out of the oven, coat again and take off the baking sheet. 

To assemble, spread the middle evenly into your tart case with a palette knife. Add the glazed pecans in any way you like. Pop back into the ridge for 1 hour or until you are ready to serve. Take it out of the fridge about 10-15 minutes before serving to your lucky guests or just for you for breakfast...lunch...and supper. 

The pudding feast!  

Having my heavenly breakfast amongst the bluebells.

A hopeful whippet trying his best 'look-how-beautiful-I-am-surely-that-deserves-a-taste-of-whatever-is-going-on-up-there' face. Try harder next time.

Spiced Chocolate Orange Brownie Bites

Last weekend a friend asked me to make some Paleo snacks, savoury or sweet but easy to carry and full of energy. Challenge accepted! I was looking forward to a lot of tasting but (sadly) there was not a lot of taste testing as I managed to make these first time round and they are absolutely delicious (huzzah!). So scrummy and packed full of goodness, these are quick to make and will last for a week to 10 days in a sealed container in the fridge. Although I highly doubt they will survive that long, I am really struggling not to eat the whole lot in one go. This mixture makes about 30 bites, depending on how big your bite is. I have wrapped them in batches of 2 or 3 with a little baking parchment so that they are easy to grab and go. 

You will need:

1 mixer

1 small baking tray

baking parchment

For the brownie bites:

200g almonds

400g pitted dates

4 tbsp raw cacao powder

2 tbsp freshly squeezed orange juice

grated zest of half an orange

2 tbsp melted coconut oil

2tbsp almond butter

2 tbsp linseed

1/2 heaped tsp cinnamon

Line a small baking tray with baking parchment. It helps if you scrunch it up first then smooth it out again into the base of your tray. Place the almonds into the food processor and whizz until all crushed. 

Pit the dates and add those, then all of the other ingredients and whizz again for about 30 seconds until everything is mixed.

Tip the mixture onto the tray and spread out. Press the mixture down firmly with your fingertips and pop into your freezer for 1 hour until set.

Cut into bite sized pieces, pop one in your mouth and enjoy a burst of flavours and energy.

To store them I suggest placing a piece of baking parchment between each one to make it easier to grab them. I then wrap 2 or 3 together to make a handy parcel for when I'm on the go. 

Raw Smoothie Breakfast Bowl

This week is a big week for me at school so I need a proper breakfast to set me up for the day everyday this week! Not difficult as I love breakfast. I could eat breakfast meals all day. This little gem is a nana-icecream base with my own Chocolate Nut Spread and a pot of coyo added in. If you do not have any raw chocolate spread, and don't feel like making any (although I urge you to do so as it mouthgasmic), then simply substitute for 1 table spoon of almond butter and 1-2 teaspoons of raw cacao powder. I hope you love this as much as I do. I nearly made another batch but managed to resist. Just.

For 1 portion you will need:

1 frozen banana

1 handful of blueberries plus some for the top

1 tbsp of raw chocolate spread (or 1 tbsp almond butter, 1 tsp raw cacao powder)

1 pot of natural coyo

few almonds for the top

sprinkle of cocoa nibs

pinch of shredded coconut

Peel your banana and pop into a blender along with the coyo, chocolate spread and a handful of blueberries. If you are using cacao powder make sure you add it on top of the coyo so that it doesn't get stuck at the bottom. Blend until it is smooth and creamy. Pour into a pretty bowl to make your breakfast even more enjoyable! 

Top with the remaining blueberries, almonds, coconut and cocoa nibs. Prepare for a little rave in our mouth. 

Hot Chocolate Chia

Oh my goodness it has been ever so chilly in Devon the last few weeks. And I ran out of oil so I've had no heating....brrrrr. I woke up the other day in a room which read 5 degrees on the thermostat and just couldn't bring myself to have a cold chia pudding for breakfast. This little recipe is the same base as my Breakfast Chia Pudding but hot and chocolatey! Even better! Try adding cinnamon and ginger for a spiced version.

You will need:

1 large jar

At least 6 hours!

5 tbsp chia seeds

half a banana 

1 tbsp almond butter

300 ml almond milk

1-2 tsp date syrup

2 handfuls raspberries

flaked almonds

cocoa nibs

The night before, place your banana, 1 handful of raspberries, almond butter, almond milk and date syrup into a blender. Blend until smooth and creamy. Pour into the jar and stir in your chia seeds. I usually let it settle for an hour or 2 then give it a quick stir before going to bed. 

In the morning pour into a pan and heat over a low heat with the cacao powder. Keep string so that the powder is fully combined with the pudding.

Pour into a bowl - or enormous teacup like mine - and decorate the top with extra banana, the rest of the raspberries, flaked almonds and cacao nibs. This is deliciously yummy and warming. 

Raw Chocolate Spread

Happy World Nutella Day! I used to be addicted to Nutella and would have in/on almost everything before I cut out sugar and processed foods. I was reminded by the lovely Mrs P that it was National Nutella Day today and I suddenly had a craving to make my own. This recipe is a complete fluke but I am so happy it turned out well. It is not overly sweet so I would add more date syrup if you want a sweeter spread. Equally you may find that the consistency is too thick for you so add more nut milk if you need to. I roasted the nut for a richer taste and it worked very well. If you can, it's worth brushing off the skins of the hazelnuts after roasting them. This will give you a smoother consistency. I was eating the remains out of the mixer but I will be enjoying some on my Caveman Paleo Bread in the morning and on my pancakes on Shrove Tuesday! I hope your taste buds enjoy this little treat. 

You will need:

1 jam jar

50g almonds

100g hazelnuts

4 tsp date syrup 

1/3 cup nut milk (I used almond)

2 heaped tbsp raw cacao powder

Heat your oven to 180 degrees centigrade and pop the nuts on a baking sheet. Roast for 8-10 minutes and then leave out to cool completely. At this point you can brush off the hazelnut skins. 

Place your roasted hazelnuts and almonds into a blender and blend until smooth and liquid-y. This may take 2-3 minutes depending on how strong your blender is. 

Add the date syrup, nut milk and cacao powder and blend again for about 1 minute. You will want to scrap down the sides half way through to make sure it's all combined. Add your milk a little at a time until you reach the desired consistency. To make this a dip for fruit, add more almond milk to thin it out slightly. 

Pace into a jam jar or kilner and this will keep for a few weeks - but no double dipping of spoons! 

Raw Chocolate Truffle Almond Tart

Like many of you I have been embarking on a fresh start to 2015 and gave up gluten, alcohol and refined sugar in the hopes I would be reborn into a new 'me'. In some ways this has happened, although not in some miraculous I-now-have-a-six-pack-and-am-living-in-a-grass-hut-making-my-own-clothes way (which is a brilliant way of life and I am totally envious), but I do feel 100 times better than I did in the run up to New Year. Being a teacher, there are always children bringing in all sorts of bugs and coughs and sneezes so we are bound to get ill. However, I felt that the entire Autumn term I was barely getting over one illness before something else hit me. I was exhausted (as I have been most of my adolescent and adult life - my boyfriend was always telling me to 'get it checked out'). I had blood tests but they seemed normal and my blood pressure, although fairly low, was considered healthy. I have often suffered with a sudden plummeting of blood sugar resulting in cold sweats, shaking and dizziness, sometimes fainting. In the last 3 weeks I have only had one such 'episode' which was in the supermarket after having been to the gym and not having had time for breakfast - silly me. I have been dabbling in the gluten free world off and on for a couple of years but never really stuck to it. This year is different, I can feel it in my bones! I am really trying to avoid refined sugars and gluten as much as I can (with the exception of when others cook for me as I don't want to be THAT person just yet). I can feel my energy levels up and I am not constantly hungry, tired and bloated.

                            

My biggest inspiration has come from an old friend who has an amazing blog called 'Paleo with Mrs P'. She converted to this way of eating for a pre-wedding diet but it has transformed her health and well-being and the recipes she posts are truly wonderful - she's an incredible photographer too! I have been following her recipes for the last three weeks and this weekend I tried out my own recipe to see how it went. My friend was having a few of us over for supper and we offered to bring puddings. Enter the Raw Dark Chocolate Tart! Another guest made an amazing cake made from pistachios, carrot and hazelnuts which I must admit I had a sneaky morsel from even though it contained refined sugar....it was heavenly - watch this space for a recipe soon. Anyway...back to the tart...the original recipe is taken from 'Bareroot Girl' but I have altered some of the ingredients and method to my tastes. It is so deliciously chocolatey and delicious without a smidge of gluten, dairy or refined sugar near it. Most of the guests thought it was really tasty (it didn't go down well with one of the children!), with some not believing me when I said there was no dairy in it at all. For those used to a sweeter pud this is probably not for you but for the chocoholics it is a must. It has a smooth truffle-like texture in the middle and a nutty, crunchy base. The different flavours hit you at intervals and are quite spectacular. This is definitely a new favourite of mine and one I will be making again and again and again.....and again. 

No oven required, simple ingredients

You will need:

9inch/23cm loose bottomed tart tin

food processor

blender (if making your own date paste)

For the base:

1.5 cups almond flour

half cup raw cocoa nibs (I use naturya)

3 medjool dates, roughly chopped

1/4 cup coconut oil, melted

pinch salt

For the filling:

1 cup coconut oil

1 cup full fat coconut milk (from a can)

1 cup date paste (see below)

1 cup raw cacao powder (I used The Raw Chocolate Company's)

1 tsp good quality vanilla extract

For the date paste - this yields 2 cups:

15 dates, chopped 

1 1/2 cups chilled water

Soak the dates in hot water for 10 minutes then drain and put into the blender with the chilled water for 1-2 minutes until smooth. This will produce quite a runny paste but you can add less water if you want a spreadable consistency.

To make the base put all the ingredients into a food processor and pulse for 30 seconds to roughly break up the nibs. Then blend for 1 minute until the mixture sticks together when pinched. The mixture will still be quite chunky but should be all mixed.

Tip the mixture into your tin and press it down and around to cover the base and sides. Don't worry if it doesn't quite reach the top of the sides of the tin, but make sure it is firmly pressed into the edges and sides. Pop this into the fridge for 15 minutes to firm up.

To make the filling put all the ingredients in the order shown into a food processor. It s important that you do it like this because if the cacao is at the bottom it will not mix properly. 

Mix for 1-2 minutes until it is smooth and glossy.

Pour into the chilled case, smooth the top with a warm palette knife and pop back into the fridge for at least 1 hour before serving.

You will need to bring it out of the fridge about 10 minutes before serving so that the oils melt slightly and you can gently push the bottom through. Scatter the top with berries of your choice, I chose raspberries as I think there is no better union than chocolate and these little berries of delight. 

Cut into slices and serve immediately. This tart should be covered and kept in the fridge and will keep (if you can restrain yourself) for up to a week. 

Enjoy every flavour hit and bathe in the pleasure and knowledge that it is doing you oh so much good. 

Empty plates, happy faces!

Gluten free macadamia nut and triple chocolate brownies

I have recently converted to a gluten free diet and I must say it is making me feel a whole lot better. There are a lot of substitutes in the shops now and a generous range to choose from, such as Udi's gluten free granola and bagels or Nairn's biscuits, both savoury and sweet, to Heinz pasta...the list goes on.

As you know, my passion lies with baking and I wasn't going to let a gluten intolerance stop me! Here is my version of gluten free brownies, made with half Dove's farm gluten free flour and half ground almonds. I have added macadamia nuts but you could either replace these with any other nut or extra white chocolate chunks. Do leave feedback if you try them out, I would like to know your suggestions to make them even more delicious!


You will need:
 14in x8in cake tin greased and lined
100g dark chocolate
100g milk chocolate
200g organic butter
175g light muscavado sugar
3 large free range eggs
2 tsp baking powder
2 tbsp coco powder
50g gluten free flour
60g ground almonds
75g white chocolate
75g macadamia nuts



Pre-heat your oven to 180 degrees c for fan assisted. Grease and line your tin. Roughly chop your milk and dark chocolate. Cut your butter into cubes and place the butter an chocolate into a bowl over a pan of simmering water, stirring occasionally until melted. Do not let the water touch he bowl or the chocolate will overheat.

Whiz together the sugar and eggs with an electric hand whisk until pale and frothy. Add the chocolate and butter mixture, then sift in the flour, baking powder and coco, followed by the ground almonds.



Roughly chop the nuts and white chocolate and fold into the mixture. Pour into the prepared tin and bake for 18-20 minutes. They want to have some give so that they stay nice and gooey in the middle.
Leave to cool completely in the tin before cutting into squares. Serve cold or warm with a dusting of icing sugar. Rory had vanilla ice cream with his and I had some vanilla frozen yoghurt. They are also delicious served with raspberries and Greek yoghurt. Enjoy x

Mary Berry's chocolate tray bake with a vanilla frosting

Following on from the lemon tray bake, here is the chocolate one! I used Mary's tray bake recipe for the cake and used a vanilla frosting from The Hummingbird Bakery. The chocolate cake went down VERY well with the children and was again really easy to make. You can use any frosting you like or just sprinkle icing sugar over the top. I used some coloured sprinkles and chocolate drops to decorate.

For the cake:
Roasting tin 30cm x 23cm
275g self-raising flour
2 level teaspoons baking powder
4 level tablespoons cocoa powder
4 tablespoons hot water
225g softened butter
225g caster sugar
4 large eggs
1 tablespoon milk

For the frosting:
160g butter
500g icing sugar

1/2 teaspoon vanilla essence
50ml whole milk

Pre-heat your oven to 180 degrees C. Grease and line your tin.
Blend together the cocoa and hot water the allow to cool slightly. Measure all the cake ingredients into a large bowl and beat until well blended.
Turn the mixture into the tin and level out. Bake in the oven for about 30-40 minutes until the cake has shrunk a little from the sides and the sponge springs back when pressed gently in the centre. Leave to cool a little in the tin, then turn out onto a wire rack.


To make the frosting, whisk the icing sugar with the butter in a large bowl (this can get a bit messy!). When it reaches a sandy consistency, add the vanilla essence and milk, then continue whisking until smooth and fluffy.

Smooth onto the cake. You can decorate it however you like, I added some sprinkles and choccy drops. Trim the edges if you like, then cut into squares. Serves about 25.

Death by chocolate cake

Happy Easter! If you haven't noticed, it is Easter weekend. The clocks go forward tonight and the easter bunny will skip merrily through our gardens/window boxes/plant pots/house tomorrow. It is this time of year where I usually wish I were a child again and had an elaborate egg hunt ahead of me in the morning. However, this year I wish I was planning the egg hunt for children. It seems my body clock is also going forward. To cope with this I made the biggest and most wicked cake I could muster. Here is Mary Berry's death by chocolate cake. It is delicious but not for the faint hearted. The texture is incredibly moist and surprisongly light. The next time I make it, I'll alternate the layers of dark chocolate ganache with white chocolate or add in some sliced strawberries in the layers.

 

For the cake you will need:

2 8 inch/20cm round loose bottomed cake tins. Grease and line them.

275g plain flour

2 tsp cocoa powder

1 1/2 tsp bicarb of soda

1 1/2 tsp baking powder

215g caster sugar

3 tbsp golden syrup

3 large eggs, beaten

225ml sunflower oil

225ml milk

For the icing you will need:

450g chocolate (up to you what you use but in this case I used 70 per cent choc which makes the filling set as firm as the outside)

200g butter
If you want a squidgy filling instead use a buttercream or ganache made with double cream instead. 

To decorate:

Shavings of different chocolate, raspberries, malteasers, etc! 

Preheat the oven to 140 degrees C for fan assisted or 160 if no fan. Grease and line your tins.

In a large bowl sieve in your flour, cocoa, bicarb and baking powder. Mix together. Add the sugar and mix again. Make a well in the middle and add your oil, milk, beaten eggs and golden syrup. Beat the mixture really well with a wooden spoon until it is very smooth. 

Pour into the tins and place on the middle shelf. 

Bake for 35-40 minutes until well risen and springy to the touch.  

Leave to cool for a few minutes then turn out and leave to get completely cold. When cold, cut each cake in half horizontally. I find a bread knife is easiest for this.                                                               

To make the icing, break the chocolate up into small pieces and place in a heat proof bowl over a gently simmering pan of water. Make sure the water does not touch the bowl. Stir occassionally and melt the chocolate gently. Be careful not to do this too quickly or the chocolate will split. Take the melted chocolate off the heat and add in the cubed butter. Leave to melt, then stir in. 

Place the wire rack on a baking tray to catch any drips. Start to sandwich the layers together with the ganache. Pour the remaining over the top of the cake and smooth over the whole cake with a pallette knife or any smooth edged knife. Leave to set completely, then add any decoration if you want to.

 Serve as it is or (as suggested by my uncle in California) with clotted cream for extra naughtiness. Enjoy! x

 

Mini pecan and chocolate pies

I must confess that I used to be quite snobby about pecan pie. It was only when I was requested to make one a couple of years ago that I even tasted one. And fell in love. These mini pies are originally from a recipe from a magzine cutting which is now covered in splaters and rather sticky. I have adapted the original recipe from Hannah Miles slightly and they are great favourites with everyone. They are nice little gifts to take to dinner parties or a night in with the girls and some bubbles. If you don't like pecans, macadamia nuts work well, or indeed any other nut. These tarts dissappear surprisingly quickly.

You'll need:
two 12 hole muffin tin, well greased with butter
a 6 cm cutter

For the pastry:
110g plain flour, plus a little for dusting
60g butter
2 and a half tbsp soft brown sugar
1 egg yolk

For the filling:
100g pecans
24 pecan halves to top the tarts
75g golden caster sugar
75g soft dark brown sugar
a small bag of plain chocolate chips
1 tsp cinnamon
1 tsp vanilla extract
40g butter3 tbsp golden syrup
1 egg and 1 egg yolk, beaten together

Start by making the pastry. Sift the flour into a mixing bowl and rub in the butter with your fingers. Add the brown sugar and egg yolk and mix together to form a soft dough. Add a little cold water if it is too dry. Wrap the dough in cling film and pop it in the fridge for an hour. Preheat the oven to 180 degress c for fan assisted ovens.

To make the filling, finiley chop or blitz your pecans in a food processor. Gently heat both sugars, cinnamon, vanilla, butter and syrup until the sugar has dissolved. Let this cool for 10 minutes then beat in the egg and egg yolk. Put this to one side.

Get your dough out of the fridge and lightly flour a clean surface. Roll out your pastry to about 3mm thick. Cut out 24 rounds and press one into each hole of the muffin tins.

Fill each case with 3 or 4 chocolate chips and some chopped pecans. Pour some syrup over the top of each tart making sure to keep about a third back for glazing at the end. Top each pie with a pecan half.

Bake in the oven for 12-15 minutes until the filling is set. Take the pies out of the tin whilst still warm. Be careful here as the pastry will be very fragile. Put them onto a wire rack, heat the reserved syrup and brush over the pies. Serve them warm or cold on their own or with a scoop of vanilla ice cream. Just heaven.

Mary Berry's brownies

These are to die for. Gooey and chocolate heaven. Don't over bake. Cardinal sin. Makes about 20, enough for 1 person and a tub of ice cream.

You will need:
100g of chocolate chips. I used 50g of white choc and 50g of plain choc
75g cocoa powder
100g self-raising flour
375g golden caster sugar
275g butter, softened
4 large eggs

Grease and line and tray bake or roasting tin and preheat the oven to 160 degress C.

Put all the ingredients into a large mixing bowl and mix together. Don't over mix as this will affect the texture of the brownies.

Spread evenly into the tin and bake for 35-45 minutes. Check them after 30 minutes by putting a sharp knife or skewer into the middle. If it comes out almost clean, they are ready. You can cook them slightly longer but I prefer a gooey centre. Cover loosely with foil if browning too much. Leave to cool completely in the tin. Cut into squares or rectangles and store in a tin. Best served warm with vanilla ice cream and a sprinkle of icing sugar.