Browsing Tag

Baking

Sweet

Rhubarb & Almond Slices

February 21, 2016

The idea of sweet and sour rhubarb compote mixed with a light almond biscuit style base, literally makes my mouth water! They’re quick and easy to make (the recipe is based on my blueberry and almond cookies) and while the base bakes, you make the rhubarb compote.

You can double the rhubarb quantities and reserve half to use with other dishes, such as spooned over yoghurt, spread on toast or even added to smoothies.

Here’s how I made them…

For the base

  • 150g ground almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (or maple syrup/honey)
  • Additional 1-2 tbsp of milk (if needed)

For the Rhubarb compote

  • 150g fresh rhubarb
  • 1 tbsp of coconut sugar (or maple syrup/honey)
  • 2 tbsp of water

Method

Preheat the oven to 180° c (fan) and line a baking tray. In a bowl add the ground almonds, baking powder and cinnamon and mix together. Add the coconut oil and sugar to a low heated pan and melt together. Pour into the dry ingredients and stir together, add the additional milk if the dough is a little dry (I added 2 tbsp of coconut milk) and keep mixing until a ball forms.

Transfer the dough to the line baking tray and using you hands, flatten and shape the mix until approx 1cm thick. Pop into the oven and bake for 20 minutes.

While the base is baking, chop the rhubarb into small pieces and add to the pan with the water and sugar, heat on low to medium and stir until the rhubarb softens and becomes a thick compote, this only takes 5 or so minutes. Turn off the heat and set to one side.

When the base is golden brown, remove from the oven and leave to cool slightly so it firms up. Next spread the rhubarb all over the base. For the crumble topping, I used a handful of flaked almonds, pistachios and pecans which I crushed into a small pieces and then spread on top evenly. Pop back into the oven for 5 minutes to toast the nuts and then leave to cool before cutting into slices.

Makes 6-8 slices.

Sweet

Blueberry & Almond Cookies

February 18, 2016

The kitchen smells amazing… I was craving a sweet treat, and these cookies are super quick to make! Here’s how I made them:

Ingredients

  • 150g ground almonds
  • 75g blueberries
  • 25g flaked almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (maple syrup or honey)

Method

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8 balls and flatten in your hand, pop on the baking tray and bake for 20 mins. Leave to cool and then munch away!

Sweet

Sweet Blackstrap Malt Loaf

February 12, 2016

A twist on a classic, this healthy version is made with blackstrap molasses, buckwheat flour and chia seeds – making it vegan, gluten and dairy free! Here’s how I made it:

Ingredients

  • 2 ripe bananas
  • 200g buckwheat flour
  • 4 dates
  • 2 tbsp of chia seeds
  • 2 tbsp of blackstrap molasses (I used @meridianfoods)
  • 100g raisins
  • 1 1/2 tsp of of baking powder

Method

Preheat the oven to 160°c (fan) and in a bowl add the chia seeds with 8 tbsp of water, stir and set aside. In a food processor add the bananas, flour, dates and molasses. When the chia seeds have started to form a gel, add to the processor and then blend everything together until a sticky dough forms. Spoon into a bowl and add the raisins and baking powder, stir together and then spoon into a lined loaf tin. Pop into the oven for an hour, leave to cool before eating! The chia seeds make the loaf quite sticky, but this reminds me of the shop style ones – only tastier!