Adapted from Thalia Ho's (Butterandbrioche.com) "Raspberry Almond Streusel". Ingredients for the pastry: flour, 175g caster sugar, 70g 100g unsalted butter, cold egg yolk, 1 cold water for the streusel: plain flour, 35g golden caster sugar, teaspoon salt, pinch unsalted butter, cold, 20g flaked coconut/coconut chips, 20g for the coconut frangipane: unsalted butter, room temperature, 80g… Continue reading Blueberry coconut streusel tart
These sweet, chewy morsels are packed full of nutrients and make the perfect perk-up mid-morning or late afternoon, and they can be made even if you don't have an oven. I adapted them from Olive magazine's "No-bake breakfast bar" recipe; after the addition of the apricot filling they're perhaps a little too sugary to be… Continue reading No-bake apricot energy bites
Although carob is often referred to as a cocoa alternative, I certainly don't see it that way but as a flavour and ingredient in it's own right; unless you're allergic to cocoa I see no reason to substitute it - it has it's own properties and nutritional value, as does carob, and neither have been… Continue reading Carob & cashew traybake
Baking with ginger immediately triggers thoughts of Christmas and smells of warm gingerbread filling the house, but winter or not, I've recently been craving that fiery tang. This is a fresher take on ginger baking; the idea for these zesty little babies came to me all at once like a divine intervention, and I have… Continue reading Zesty ginger tartlets
Admittedly the first deliberately vegan bake I've created, I was convinced to enter into the realm of vegan baking after some of the best and richest chocolate cake of my life incidentally happened to be vegan. My reservations that vegan-ised baking would be simply disappointing and lacklustre in comparison to regular bakes have now… Continue reading Vegan peach and coconut butterfly cakes
This cake is very brownie-like; the grated courgette and ground almond give irresistible moisture, but add more texture to it than a brownie or regular chocolate cake, and give it a fluffiness rather than heaviness. Of course normal cocoa powder can be used, but it really is worth buying raw cacao for it's rich,… Continue reading Cacao courgette cake (Dairy free)
No compromises made in the name of "health", these are classic no-nonsense muffins to keep you and your loved ones warm. That said, they're comfortingly un-decadent, and the banana and the maple do provide most of the sweetness naturally. Ingredients: 100g wholemeal flour 20g plain flour 2 tablespoons soft light brown sugar 2 teaspoons baking… Continue reading Pecan maple banana muffins
