3/4 cup brown sugar
1/4 cup molasses/agave nectar
1/2 cup butter/vegan margarine, softened
1/3 cup mashed banana
1 1/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/2 cup rolled oats
1/2 cup carob chips
Preheat oven to 350 degrees.
Mix sugar, molasses and butter/ margarine
Add vanilla and mashed banana.
Add soy flour, baking soda, and cinnamon and mix well.
Stir in oats and carob chips.
Drop by rounded teaspoon onto greased tray or baking paper and bake for about 12-15 minutes or until dark golden brown.
Let cool on baking tray for 1 minute,
Make cardamom ganache
Cardamom ganache is scrumptious as a filling for pastries or an icing for cupcakes.
To make it you will need :
100 g cream, 4 pods cardamom, cracked, 200 g organic dark chocolate, chopped and cocoa for rolling in.
Place the cream and the cardamom in a small saucepan and bring to the boil. Remove from heat and allow to stand for at least 20 minutes.
Carefully reheat the cream and remove the cardamom pods. Pour the cream, slowly while stirring, into a bowl with the chopped chocolate.
Stir gently until all the chocolate is melted and the mixture is smooth.
Allow to cool and shape into little balls. Roll in cocoa powder.
Hints and tips:
- To make milk or white chocolate ganache, 250 g chocolate is needed for 100 g cream as dark chocolate is harder than milk or white chocolate.
- Substitute cardamom with cinnamon, fresh mint leaves, orange zest, sliced chilli or vanilla pod.
- To make liqueur ganache, use only 75 g cream and add 25 ml liqueur of your choice and 1 teaspoon butter to the mixture after the cream and chocolate have been mixed together.
- Dip the cooled ganache shapes in melted chocolate, dust with cocoa or roll in chopped nuts, chocolate or crystallized ginger.
- Use warm ganache as an icing for cup cakes.
I love soda bread, but the children wondered if I could make a sweet version too. It is egg free. Well experimentation over and this is the end result…
- 300g unsalted butter softened and 6 tblsp chopped into cubes to chill
- 360g plain flour
- 75g powdered stevia
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 100g Dark Chocolate Chips
- 125g Low Fat Plain Yogurt
- Preheat oven to 350F Gas Mark 5 or 190C
- Oil a 9-inch loaf tin and set it aside.
- In a large bowl, whisk together flour, sugar, bicarbonate of soda, salt and baking powder.
- Work 6 tablespoons chilled butter into flour mixture with your fingers until it resembles small stones then stir in chocolate chips.
- Stir in yogurt until just combined.
- and then knead in the bowl just until a dough forms.
- Shape into a 6- or 7-inch round loaf, or transfer to loaf tin and bake until cooked through and golden brown, for about 45 minutes.
Serve warm on its own with butter or your favourite blackcurrant, strawberry or raspberry jam.
Whilst away in Cornwall, I had managed to pick up Cornish smoked sea salt which had been smoked with Apple and Honey wood. Its sweet aromas combine well with the gorgeous sea salt.
I have devised this recipe with 50/50 wholemeal flour.
(Makes approx 30 crackers)
- 100g plain white flour
- 100g wholemeal flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 35 ml olive oil
- Smoked sea salt ( I have used Cornish )
- Fennel seeds
- Mix the flour, baking powder and fine salt in a bowl.
- Add the oil and then enough water for the dough to come together.
- On a lightly floured surface, knead the dough for around 5 minutes then cover and allow to rest (at room temp) for around 30 minutes.
- Roll out the dough on cling film as thin as you can manage without it ripping and cut into desired shapes.
- Sprinkle each cracker with smoked sea salt and fennel seeds to your taste.
- Transfer to a lightly oiled baking sheet and bake at 150C/300F/Gas 2 for 20-30 minutes.
Cooking times will vary depending how thick your crackers are but they are ready when golden brown and crispy.
Allow to cool on a rack. Serve with dips, salsa or just or just delicious on their own.
This flavourful Italian recipe contains no gluten and is made with simple basic ingredients.
20 minutes preparation + 20 minutes cooking
- 100g chickpea flour
- 4 cups water
- 100ml extra virgin olive oil
- sea-salt to taste
- ground cracked black pepper to taste
- 1 small onion finely chopped
- 50g chopped parsley
- In a bowl put water and chickpea flour, whisking to blend, season with salt to taste and leave to rest for twelve hours. Then remove any foam with a spoon and stir the mixture.
- Pour a little oil into a large shallow tin, covering the bottom completely, then pour in the mixture through a sieve, and stir with a wooden spatula to make the mix absorb the oil,
- Sprinkle on top the onion very finely chopped, parsley and freshly-ground black pepper.
- Bake in a hot oven 220c (425°F), for about twenty minutes, until golden brown.
- Serve warm with red lentil dip or Lemon Prawns and chickpeas.
My children love these little rolls, especially as they are vegetarian. Puy or Green lentils are so full of fibre and resemble sausage rolls too. If you try to make a longer roll, to save time, I find they do fall apart very easily, so individual ones are so much better. I hope you enjoy them as much as we do….
- 1 cup green lentils
- 1 onion sliced finely
- 2-3 garlic cloves, chopped
- 2-3 tsp freshly grated ginger
- 1-2 tsp curry powder
- 1 egg
- 1 cup fresh breadcrumbs
- 1/2 bunch fresh coriander, chopped
- Puff pastry sheets
- 1 beaten egg
- Cook lentils in plenty of boiling water for 20 minutes then drain. Roughly puree in food processor or with a hand blender.
- Lightly fry leek until golden then add garlic and ginger and stir for a few minutes.
- Add curry powder and stir through.
- Combine lentils, leek mixture, egg, breadcrumbs and coriander in a large bowl.
- Cut pastry sheets into small squares and brush edge with beaten egg.
- Put a little of the lentil mixture in the centre and fold the pastry over. Seal and trim the edge.
- Brush top with beaten egg and bake on a greased tray for 20 minutes at 230°c Gas Mark 8.
Serve with a selection of salsa, or dips.
Lunch box treatsRead More