Tag Archives: desserts

by | April 26, 2013

Maple Pecan Granola

Today, I’d like to share one of Lil’ L’s all-time favourite breakfasts.

I started making home-made granola about five years ago in response to Lil’ L’s dislike for the dried fruits that appear in shop-bought granolas.  After a week of picking out the raisins from a granola before serving it to him, I decided that life was far too short to waste time picking out dried fruit and that I would have a try at making my own granola instead!   By making it myself, I would be able to tailor the granola to suit all our tastes.  Lil’ L loves nutty granola, I love a mix of nuts and dried fruits, while M will eat anything ;)

Granola

By making our own, we could also omit the refined sugars and oils that are found in shop-bought granolas and replace them with healthy, natural alternatives.

Maple Pecan Granola Ingredients

For breakfast, we love serving this granola with non dairy milk or yoghurt (Alpro’s Pouring Yoghurts are lush!)

Maple Pecan Granola

They also look great when layered with yoghurt and fruit in a parfait.  We serve these as breakfast, dessert or even a post-school snack.

Berry Granola Parfait

It’s so simple to make your own granola.  In fact, with very little assistance, the kids could easily make their own!  Lil’ L prefers his granola to be “chunky clusters” and we’ve found a simple method of doing this which we’ve set out below.

Makes approximately 5 cups

Hands on time: 5-10 minutes    Cooking time: 35-40 minutes

Ingredients

300g / 10½ oz / 3 cups rolled oats (use GF oats for those with a gluten intolerance)

100 g / 3½ oz / ½ cup buckwheat groats* (washed and drained)

27g / 1oz / ¼ cup dessicated coconut

63g / 2¼ oz / ½ cup chopped pecans

27g / 1 oz / ¼ cup flaked almonds

3 tbsp unrefined sugar (I use coconut palm sugar)

½-1 tsp ground cinnamon

pinch of ground nutmeg

¼ tsp sea salt

150ml / 5 fl oz / ½ cup maple syrup (or other natural liquid sweetener, such as Sweet Freedom Fruit Syrup or agave syrup. I often use a mix of Clarks Original Maple Syrup and Sweet Freedom)

1 tsp pure vanilla extract

3 tbsp virgin coconut oil, liquefied (to liquefy the oil I place it in a heat proof bowl in the oven while it is warming up)

*I add buckwheat to my granolas as it’s a great source of protein and adds another dimension of texture. In the UK, it’s available in the wholefoods section of Tesco and from health food stores.  If you can’t get hold of buckwheat, you can substitute with another ½ cup of oats or other grain.

 Method

1.  Preheat the oven to 150C (130C fan) / 300F / Gas 2. Line a large baking tray (38cm x 26cm / 15 inch x 10 inch) with non-stick baking paper.

2.  In a large bowl, mix together the oats, buckwheat, dessicated coconut, nuts, sugar, cinnamon, nutmeg and salt. Stir until well mixed.

3.  Mix the maple syrup and vanilla extract together, then stir it into the dry ingredients. Add the coconut oil and stir until the grains are thoroughly coated.

4.  Spread the granola out evenly on the prepared baking tray. Press down with a spatula, the back of a spoon or your fingers so that the mixture sticks together (as if you were making a thin granola bar). Bake for 35-40 minutes, until the granola has lightly browned. Remove from the oven and allow to completely cool (it will firm up as it cools). Gently break up the granola into clusters and transfer to an airtight container.

5.This cereal is delicious served with non-dairy milk or yoghurt. Mix in your favourite nuts, seeds and fruits for added nutrition and yumminess.

Maple Crunch Granola - 500 copy

Last Christmas, I thought I’d treat Lil’ L to some “luxury” shop-bought granola.  I bought two different brands for him, both of which included a selection of his favourite nuts and no dried fruits.  It turns out he didn’t like either of them as they were “way too sugary”!  Instead, he asked whether he could have some of our home-made granola.  Since we’d run out, he was even prepared to postpone his Christmas Day breakfast for 45 minutes until a fresh batch was baked!  I wasn’t expecting to be making granola on Christmas morning but I was happy to oblige. Thank goodness it only takes a few minutes to prepare!  We won’t be buying shop-bought granolas any more.  Home made is best by a long shot!

Have a great weekend everyone xx

Do you make your own granolas?  If so, what is your favourite flavour combination? If you have any published recipes, please do link up below. 

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by | March 8, 2013

Vegan Lemon Drizzle Cake (Dairy-free / Egg-free)

What colour do you associate with Spring?

For me, it has got to be ♥ yellow ♥ 

Everywhere I look at the moment, I’m seeing this beautiful, fresh colour.

In my garden the yellow primroses are in bloom…

Crocuses & Primroses

as are the sweet little narcissus.

Narcissus

It won’t be long before the daffodils are in full bloom too :)

Daffodils

[Source]

 

As well as being the colour of spring, yellow also happens to be my mum’s favourite colour ♥

Here in the UK, it’s Mother’s Day on Sunday.  I haven’t seen my mum since Christmas so I’m really looking forward to spending the day with her.  Inspired by her favourite colour, I’ve chosen to bake a Lemon Drizzle Cake to give her on Sunday as a little home-made treat.

With its light texture, zingy citrus flavour and flecks of bright yellow zest, I think this is the perfect cake for this season.

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

Since I’m giving this cake as a gift, I haven’t ‘healthified’ it to the extreme (I’m sure my mum will appreciate that ;) ).  However, it is free from dairy and eggs, so will be suitable for anyone with those allergies.  I’ve also given tips below on how it could be made sugar and wheat free.

Lemon Drizzle Cake is meant to be a light and fluffy sponge, which is why I opted to use white flour instead of wholemeal.  I also added some apple cider vinegar to the batter, which helps to give a lighter texture to egg-free cakes.

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

To make the cake super zingy and moist, once it was cooked I pierced it all over with a toothpick and drizzled over the juice from a freshly squeezed lemon mixed in with a couple of tablespoons of granulated sugar (which gives the top of the cake a great, crunchy texture).

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

Just in case you fancied trying it for yourself, here’s how I made it:

Serves 8 -10
13cm x 23cm (5″ x 9″) loaf pan (measured from the top of the pan)

Batter:
250g / 8¾oz / 1 2/3 cups plain flour
2 tsp baking powder
¼ tsp salt
170g / 6oz / ¾ cup + 3 tbsp unrefined caster sugar
2 tbsp maple syrup (or agave syrup) (I used Clark’s Original Maple Syrup)
85ml / 3 fl oz / 1/3 cup rapeseed (canola) oil
250ml / 8½ fl oz / 1 cup fortified soya milk (or other non dairy milk) (I used Alpro Original Soya Milk)
2 tsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
zest of 2 lemons

Drizzle
juice of 1 lemon
2 tbsp unrefined granulated sugar

Method

  1. Lightly oil the loaf tin and line the bottom with non stick baking paper (or use a loaf tin liner).  Preheat the oven to 180C / 350F / Gas 4.
  2. Sift the flour, baking powder and salt into a large bowl. Mix through.
  3. In a separate bowl, whisk together the sugar, oil, milk, vinegar, lemon juice. Stir in the lemon zest.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until thoroughly combined (but do not over stir).
  5. Tip the mixture into the prepared tin.  Place on the middle shelf in the oven and bake for about 40 minutes, until a toothpick inserted into the middle comes out clean.
  6. Meanwhile, place the juice of one freshly squeezed lemon in a small bowl with the granulated sugar.  Stir to combine.
  7. When the cake is baked, remove from oven and pierce all over with a toothpick.  Spoon the lemon drizzle evenly over the top of the cake.  Allow to cool for ½ hour or so before transferring to a wire rack.  Leave to cool completely before storing.
  8. The cake will last about 3 days in an airtight container.  It also freezes well.  If you wish, you can slice the cake into single sized portions prior to freezing.

Notes
- If you use a round cake tin, I suggest testing after 30 minutes with a tooth pick to see if it’s cooked through.
- If you are avoiding cane sugar, I recommend using coconut sugar instead (I often use this myself).
- If you are gluten intolerant, use a flour such as Doves Farm Gluten & Wheat Free Plain White flour instead of wheat flour. You  may need to add a little more liquid to the batter (as per the instructions on the packet).

Have a wonderful weekend everyone ♥

“Happy Mother’s Day” to all the mums out there.  I hope you get spoilt rotten. You deserve it ;) xx

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by | February 13, 2013

CCK’s Black Bean Brownies (Dairy Free / Wheat Free / Vegan)

I am a huge fan of Chocolate Covered Katie.  And who wouldn’t be?  This girl takes our favourite sugary, fat-laden treats and transforms them into healthy desserts.  Katie’s a vegan, so all her desserts are dairy and egg free, and most are gluten free and free of refined sugar.

What I find really amazing is that Katie’s healthy versions of classic treats often taste far better than the original.  And they definitely leave you feeling better inside.  No stomach aches, no sugar hangover, and no guilt!

One of my all-time favourite CCK recipes is her No Flour Black Bean Brownie.  I love the idea of adding healthful ingredients such as beans into desserts, but when you have children around, it’s important that said ingredients can’t be detected.  I can assure you that even the fussiest of kids will be unable to detect the goodness that lies in these brownies.  So let’s keep the beans a secret okay ;)

Black Bean Brownie - Vegan & Wheat Free - 500

I’ve been making and eating A LOT of these brownies in the past couple of weeks.  I’ve made them for coffee mornings with friends, lunch box treats for M and Lil’ L, and for my Tuesday night study group.  I’ve also made a batch for Valentine’s Day ♥ ;)

Valentines Chocolate Black Bean Brownie with Almonds & Gojis - 500

My current favourite way of serving these brownies is with a topping of dark chocolate, flaked almonds and gojis.  It adds another dimension to the texture and flavour, as well as adding even more goodness and nutrition.  They also look pretty, don’t you think?

Black Bean Brownie 3 - Vegan & Wheat Free - 500

Since I’ve eaten one of these brownies every day so far this week, it seems fitting to dedicate today’s WIAW post in their honour.  Thank you, as always, to the lovely Jenn over at Peas and Crayons for hosting this fabulous food fest.

Katie’s original Black Bean Brownie post and recipe can be found here.  Do check it out as her pictures of the brownies are stunning!  Katie gives a few ingredient options in her post.  Here’s how I make them …

Makes: 9-12 brownies
Hands-on time: 8 minutes    Cooking time: 18 minutes

Ingredients
1 x 400g / 14oz can black beans, rinsed and drained well
2 heaped tbsp cocoa powder
50g / 1¾ oz / ½ cup rolled oats
58ml / 2 fl oz / ¼ cup canola (rapeseed) oil
112ml / 40z / 1/3 cup maple syrup or agave syrup (I use Clark’s Original Maple Syrup or organic light agave syrup)
2 tbsp sugar (I use unrefined caster sugar or coconut palm sugar)
2 tsp pure vanilla extract
½ tsp baking powder
¼ tsp salt
100g / 3½ oz / ½ cup choc chips

Optional topping:
50g / 1¾ oz / ½ bar dark chocolate
flaked almonds
goji berries

Method

  1. Preheat oven to 180C / 350 F (I have a fan oven and still keep it at 180C). Grease a 20cm / 8″ square pan and line the bottom with non stick baking paper.
  2. Place all the ingredients (except the choc chips) in a food processor and blend for a few minutes until completely smooth, stopping now and then to scrape down the bowl.  (Katie says that a blender can work, but the texture—and even the taste—will be much better in a food processor.)
  3. Stir in the choc chips, then pour the mixture into the prepared pan. Gently spread the mixture using a spatula or knife until it reaches the edges.
  4. Bake for 18 minutes.  Remove from the oven and let it cool completely before cutting.  (When you remove the brownie from the oven it will feel soft, but it firms up as it cools).
  5. Optional topping: Melt the chocolate in a bain marie or microwave.  Spread it on the brownie and sprinkle the almonds and gojis on top.  Lightly press down so that the nuts and berries stick to the chocolate.  When set, cut the brownie into squares, or use a shaped cookie cutter (hearts are good!)
  6. Store in the refrigerator for up to 5 days or freezer for a few weeks.

Black Bean Brownie 2 - Vegan & Wheat Free - 500

Have you tried any of Chocolate Covered Katie’s recipes?  If so, which are your favourites? 
Next on my list to try is her Lil’ Lemon Poppy Seed Muffins.  Lil’ L loves this combo so this could be a great lunch box treat for him :)

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by | February 1, 2013

Chocolate Valentines Treats

I can’t believe it’s February already!  This  means that in just two weeks’ time it’s Valentine’s Day ♥.  I love this day because it gives us a great excuse to indulge our loved ones with some delicious chocolatey treats.  This year, I thought I would make my Valentines treats in advance so that I could share the recipes with you and demonstrate how easy they are to make :)

The chocolate goodies I have for you today are dairy free, gluten free and sugar free.  They taste decadent yet they’re healthy. What better way to treat those we love?

Home-made desserts and treats tend to taste way nicer than the shop bought, mass manufactured varieties, and all that thought and effort that you put into making a home-made Valentines gift is bound to win you some brownie points with your loved ones.  And talking of brownies…

How about making some Chocolate Pecan Brownie Hearts?

Raw No Bake Chocolate Pecan Brownie Heart - 500

These raw / no bake brownies have a beautiful, sophisticated taste, which makes them perfect for our grown up loved ones.

And making them could not be easier!

Raw / No Bake Chocolate Pecan Brownie

Hands on time: 10 minutes
Yield: 5 hearts approximately 7 x 7cm / 2¾ x 2¾”

Ingredients
130g / 4½ oz / 1 cup raw, unsalted pecans
200g/ 7 oz / 1 packed cup soft, pitted dates
2 tbsp goji berries (or other dried fruits)
43g / 1½ oz / 1/3 cup cacao or cocoa powder
2 tbsp maple syrup (or agave syrup)
1 tsp vanilla extract
pinch of salt

Method

  1. Place in the pecans in a food processor and process into crumbs.  Add the remaining ingredients and process until they form a moist, crumbly dough.
  2. Shape the dough into a rectangular block about 2 cm / ¾ inch thick. You can do this with your bare hands or by first wrapping the dough in baking paper, a silicone sheet or cling film (saran wrap).
  3. Use a cookie cutter to cut the brownies into the desired shapes.
  4. Chill the brownies to allow them to firm up.  They will keep up to a week in the fridge, or a few weeks in the freezer.

Another of my favourite raw / no bake chocolate treats is the Chocolate Cream Cake.  This is a delicious, dairy-free alternative to the traditional cheese cake.  It also happens to be one of Lil’ L’s favourite desserts so I’ve made two hearts this year…

One topped with red currants and raspberries glazed in natural syrup for M…

Raw No Bake Chocolate Cashew Cream Cake with Berries - 500 1

And a heart topped with grated chocolate for Lil’ L :)

Raw No Bake Chocolate Cashew Cream Cake - 500 2

These treats are incredibly simple to make, yet look very professional indeed.  I’m sure they’ll be a huge hit with your loved ones, whatever their age!

Here’s how to make them:

Raw / No Bake Chocolate Cream Cake

Preparation: at least 2 hours soaking time for the cashews (best left overnight)

Hands on time: 15 minutes

The following ingredients will make:
- 2 mini cream hearts (tin size 10 x 10cm / 4 x 4”). (This is the size featured in the photos above and will  give you three servings per heart)
- 6 mini chocolate cream cakes (using cup cake size silicon heart moulds)

To make a large cake (using an 8” or 9” round tin), double the ingredients.

Ingredients

Crust:
70g / 2½ oz / ½ cup raw, unsalted almonds or pecans (or a mixture of the two)
100g / 3½ oz / ½ packed cup soft, pitted dates*
2½ tbsp cacao or cocoa powder
½ tbsp maple syrup (or agave syrup)
1 tsp vanilla extract
pinch of salt

* If your dates aren’t juicy, soak them in hot water for 10 minutes, then drain and squeeze out the excess water

Chocolate cream filling:

140g / 5oz / 1 cup raw, unsalted, soaked cashews
85g / 3 oz / ¼ cup maple syrup (or agave syrup)
65 ml / 2¼  fl oz / ¼ cup water
43g / 1½ oz / 1/3 cup cacao or cocoa powder
1 tsp vanilla extract
57g / 2 oz / ¼ cup virgin coconut oil, liquefied

Method

Crust:

  1. If using tins, make sure they are loose-bottomed and line the base with non stick baking paper.
  2. Place the nuts in a food processor and process until they are crumbs.  Add the remaining ingredients and pulse until combined. You want the crumbs to be slightly moist and sticky.  Test them by pressing a small amount between your thumb and finger. If they stick together, they’re ready. If not, continue to pulse for a little longer.
  3. Tip the crumbs into the prepared tins or moulds. Use the back of a metal spoon to firmly press down the crumbs to form a crust.

Filling:

  1. Rinse and drain the cashews.  Place them in a food processor or powerful high speed blender along with the maple syrup, water, cacao powder and vanilla extract. Process the cashews for a few minutes until they are completely grinded into a creamy mixture, stopping now and then to scrape down the bowl. Add the liquefied coconut oil and continue blending until the mixture is nice and smooth. Taste test and add more cacao/cocoa powder or sweetener, to taste.
  2. Tip the mixture on top of the crust. Place in the freezer for a couple of hours to firm up.
  3. When ready to serve, remove the cakes from their tins/moulds. The  simplest way I’ve found to remove the cake from a tin is to place a plate over the tin then flip it over. Press down on the base of the tin to release the cake. Carefully remove the tin base and peel away the baking paper. Place the plate over the cake and inverse again to turn it the right way round.
  4. Decorate the cake with fresh fruits or chocolate shavings before serving.
  5. The cakes can be stored in the freezer for a few weeks. Simply remove about 20-30 minutes before serving. In the refrigerator, they will last up to five days.

I always buy the Asian branded raw cashews and almonds from the World Food aisles as they tend to be way cheaper than the nuts you find in the home baking section. If you click on the ingredient links above you’ll be able to compare the prices.

I know that some of you are going to be way too busy to make home-made treats so, if you find you’re struggling for time, you can always cheat and buy online instead! You can check out this valentine’s offers shelf for inspiration on chocolates, candles, wine and champagne gifts.

I’ve got some more easy home-made Valentines treats coming up next week, including a scrumptious chocolate giveaway ;)   I’ll meet you back here very soon! xx

[These recipes have been submitted to Ricki Heller's #Wellness Weekend]

I’ve been a long-standing registered user of mySupermarket and would like to express my gratitude to them for sponsoring this post.

 

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by | January 30, 2013

#WIAW – I’ll Bring the Chickpea & Vegetable Balti (& recipe!)

Upon my return from the school run this morning, I spotted the first signs of new life in our (otherwise dead looking) garden. The snowdrops seem to have appeared overnight!

Snowdrops

And what a joy they are to behold :)

For this week’s WIAW party, I’m sharing our eats from Sunday, which included some of our all-time favourite breakfasts, lunches and dinners. I’ve even written up another one-pot recipe to share. I’ve got such a backlog of recipes to write up… but I’m getting there… slowly!

Thanks, as always, to our most gracious host, Jenn over at Peas and Crayons.

Breakfast

As it was Sunday, Lil’ L was very keen to have a ‘special breakfast’. He’d spotted some very ripe bananas sitting in the fruit bowl and suggested we make some banana pancakes. I halved our usual recipe, used two frying pans, and speedily made 6 pancakes, which we shared :)

Banana Pancake with nut and choc chip topping - 500

We’ve been playing around with new toppings for pancakes. This week we had pecans, walnuts, dessicated coconut, choc chips and a drizzle of maple syrup. This combo went perfectly with the banana pancakes.  It was very yummy indeed :)

Lunch

Ready for when M got back from his Sunday morning marathon mountain bike ride, I made a large pot of watercress, leek and potato soup, which we served with chunks of wholegrain, seeded bread.

Watercress & Leek Soup - 500

You might be surprised to hear that this is one of Lil’ L’s favourite soups. He’s been eating eat since he was about 2. While raw watercress can be quite peppery, when combined with potato and leek in a soup, it takes on a wonderful, mild taste.

For lunch time dessert, we had a slice (or two!) of raw chocolate and lime cashew cream cake. I actually made this cake for M’s birthday back in December but we never got round to eating it!

Raw Chocolate Lime Cashew Cream Cake - 500

This dessert is really good. Lil’ L described it as ‘scrumdiddlyumptious’! I scribbled notes of how I made it on a scrap of paper and as soon as I locate it (!), I’ll write up the recipe and post it.

Dinner

Our Sunday dinner wasn’t particularly traditional… we had a Chickpea and Vegetable Balti served with home-made naans.  Mind you, maybe curry has become the traditional English Sunday dinner. It wouldn’t surprise me. I can happily eat curry any day of the week :)

Chickpea & Vegetable Balti

This balti was designed to be mild enough for children, but if no kiddies are going near the balti bowls, feel free to crank up the heat!

Here’s how I made it:

Mildly Spiced Chickpea and Vegetable Balti

Serves 4
Hands on time: 10 minutes    Cooking time: 40 minutes    Ready in: 50 minutes

Ingredients
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 x 2.5 cm / 1” piece of fresh or frozen ginger, finely grated

Spice mix*:
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
* alternatively, use 1 tbsp mild curry paste

1 bell pepper (I use a mix of red and green)
2 medium potatoes, diced
1 large carrot, finely chopped
70g / 2½ oz / ½ cup frozen sweetcorn
200g / 7 oz baby leaf spinach (or use frozen spinach)
100g / 3½ oz / 1 cup mushrooms, chopped
1 x 400g / 14 oz can chopped tomatoes
1 x 400g / 14 oz can chickpeas, drained
½ tsp sea salt, or to taste

Method

  1. Heat the oil in a large, heavy bottomed pan and sauté the onion until it starts to soften. Stir in the garlic, ginger and spices. Cook on a low heat for a couple of minutes. Add the veggies (pepper, potatoes, carrot, sweet corn, spinach and mushrooms). Thoroughly stir to coat them in the spices, cover with a lid and leave to sweat on a low heat for five minutes.  Stir in the chopped tomatoes and chickpeas. Bring to the boil, then cover and simmer for 30 minutes. Check the seasoning and add salt, to taste.
  2. If you want to add more heat to the dish, remove any children’s portions first, then add some finely chopped red chilli or chilli powder to the pan.
  3. Serve in warm bowls with a side dish of naan bread, brown rice or both!

Lil’ L loved this dish so much that he ‘bagsied’ the fourth portion and took it to school the next day for his lunch, rolled in a seeded tortilla wrap!

[This recipe has been submitted to Ricki Heller's #Wellness Weekend]

Dessert

To boost our calcium, fruit and omega-3 intake, for dessert we had a berry milkshake smoothie. Since Lil’ L doesn’t like the pips from raspberries and blackberries (I’m not that keen either!), I blended the berries and almond milk first, then sieved it before returning it to the blender and adding banana and chia seeds.  It was creamy, refreshing and ‘special’ enough to be considered a ‘real dessert’ by Lil’ L ;)

Berry Milkshake Smoothie

So that’s me done for another WIAW.  It’s time to hook up with all the lovely bloggers over at Jenn’s. Hopefully see you there!

Are you a fan of curry? If so, what’s your favourite type?
I adore Indian kormas and baltis as well as creamy Thai curries.  I’m such a wimp though when it comes to heat. Anything beyond ‘mild’ and I feel like a pressure cooker about to explode!

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