23 April 2014

Coco Lemon Drizzle Shizzle Cupcakes


♬ 'Loud' Rihanna
 
Midweek pleasures don't get better than this. Treat yourself and friends to a batch of these gluten free, guilt free, gorgeous cupcakes.
Best served warm with a dollop of Green and Black's chocolate ice cream, chia love sprinkles and coconut.
 
Ingredients:
 
150g unsalted butter
150g caster sugar
3 medium eggs
2 tablespoons orange juice
2 tbsp low fat crème fraiche
50g coconut flour
125g gluten free plain flour
1 tsp gluten free baking powder
1 tbsp almond milk
2 tsp lemon zest
1tsp vanilla essence
 
Green and Black's dark chocolate ice cream
Chia seeds
Dessicated coconut
 
Method:
 
Preheat oven 180°c
 
Beat butter and sugar until pale and fluffy.
Slowly whisk in eggs with crème fraiche, zest, essence and orange juice.
Fold in flours until a smooth batter is formed.
Lastly stir in milk.
Coconut flour needs loads more liquid, this is why an extra egg and milk is needed.
Scoop generous amounts into a 12 hole cupcake tin which has been lightly greased.
Bake for 20 minutes until brown at the sides and golden at the top.
Any longer and the cakes will dry out.
Once slightly cool, get the ice cream ready to put on top.
Sprinkle chia and dessicated coconut on each one.
 
Totally beats the average buttercream.
 
xxx
 

22 April 2014

Blueberry & Pecan Brownies








 
♬ Upbeat brownie playlist
 
'Heartbeats' The Knife
'Work it out' Beyoncé
'Intergalactic' Beastie Boys
'Breathe' The Prodigy
'American woman' Lenny Kravitz
'Make some noise' Beastie Boys
'Waiting all night' Rudimental feat Ella Eyre
 
Random mix of music melting under my feet in the kitchen. I've been dancing and talking to a camera like a crazy woman and now sitting with Manuka honey all over my face.
Ladies if you do have a spare hour, melt 2 teaspoons of high strength Manuka honey and spread on your damp face (tie hair back). Wash off with warm water after 15 minutes.
Natural, fairly cheap and a lovely smelling cleanser!
 

 
It's been way too long since I baked a batch of brownies, and seen as its Easter and I ate half a Terry's chocolate orange yesterday, I thought why not finish this chocolate binge with some wholesome brownies.
 
Ingredients:

200g unsalted butter
200g dark chocolate
Zest from one lemon
Zest from one orange
4 medium eggs
120g gluten free plain white flour
100g chopped pecan nuts
150g fresh blueberries

Extra 200g and 20 blueberries to decorate, glitter optional.

Method:

Preheat oven 180°c
Melt chocolate and butter in a bowl over boiling water on low heat.
Whisk eggs and sugar with zests, not sure 'zests' is even a word but you know what I mean.
Stir through chocolate mixture and fold in flour, blueberries and pecans.
Pour into a brownie tray.
Bake for 25 minutes max.
 
Melt remaining chocolate and gently stir through blueberries, place about two/three blueberries on each brownie.
 
Blueberries make the sponge really moist and taste like a proper squidgy brownie.
 
Most recipes say this time and let me tell you the secret truth. You know your oven, once you smell brownies, check on them and after 20 minutes slightly shake the tray. If everything is still raw and wobbly then leave it for the extra full 5 minutes. Otherwise only the middle should be slightly wobbly and they are done.
 
My oven takes exactly 21 minutes for these bad boys.
 
Enjoy!xx
 
 

18 April 2014

Almond and Coconut Rice Pudding







  'Devotion' Jessie Ware


Rice pudding back home in the midlands was always served with masala potato wedges, puri (deep fried Indian bread) and a glass of ice cold water. The contrasting flavour of sweet and spicy was incredibly delicious. You have to eat this combination cold, one mouthful will send your taste buds into curry craze mode, next thing you know you won't be able to stop!
 
Once I had rice pudding for school dinners and realised there wasn't a spicy potato in sight! I looked over at my friends and they were adding all sorts of jams, I stood there in delight and spooned a massive dollop of strawberry jam onto my bowl. For about a month I opted for school dinners until a new dinner lady came along and added raisins to the dish. I'm a big fan of raisins but not in my rice pudding Mrs Cotchett!
 
I love how a dish as simple as this has a different recipe in nearly every country of the world. I know this goes for most dishes, but seriously rice, butter and milk?!
For example...
 In the Caribbean rice pudding is made with crushed pineapple, raisins, rum and vanilla. In South America it's made with coffee, red wine, raisins or coconut milk. I wish I could go on but the list is endlessly full of amazing flavours.
 
Me being healthy and probably shooting a classic, made rice pudding with almond milk, pumpkin seed butter, desiccated coconut, lavender sugar and nutmeg.
 
Honestly healthy, honestly tasty.
 
Serves 10.
 
500g rice pudding rice
1litre almond milk
1 tbsp dessicated coconut
1 nutmeg, finely grated
1 tsp lavender sugar
1 tsp Manuka honey
1 tsp pumpkin seed butter
 
Method:
 
In a saucepan add rice with 1litre of water and simmer for 15 minutes.
Once water has dissolved, pour in milk, butter and sugar.
Slowly simmer for another 20 minutes until creamy.
Stir through sugar, honey and nutmeg (keep some nutmeg to one side)
When ready to serve, add a small spoon of cherry jam, fresh strawberries, extra coconut and nutmeg.
 
Eat warm and take in all that goodness.
xxx






14 April 2014

Choco Loco Coco Creme Egg Cups








♬ 'Greatest Hits' Foo Fighters

Easter isn't Easter without a creme egg flying about in the house.
I've seen so many varieties of cupcakes and brownies with this gooey egg submerged in the middle and it's all been done several times, that I'm bored.
With my new love for choco coco loco (coconut oil and melted chocolate) I decided to make a slightly healthier treat with a creme egg.

Ingredients for 6.

200g dark chocolate
200g virgin coconut oil
20g chia seeds
6 Cadburys creme eggs
100g gluten free chocolate cake, crumbled.

Method;

Melt coconut oil and chocolate separately then combine and crumble in cake.
Stir through seeds and press equal amounts in a 6 hole muffin tray lined with baking paper.
Pop into the freezer for 5 minutes, they should still be soft to touch.
Press creme egg into each one and put back into the freezer.

After another 5 minutes they will be ready and you can spray them gold to make them look really special.
Bring back up to room temperature and eat one like there's no tomorrow.

Let me know if you try them.

HAPPY EASTER.

xxx

13 April 2014

Maca Paca Power Banana Balls


'Silent Alarm' Bloc Party

These power balls are SO DELICIOUS! I've rolled them in maca and cocoa powder for an extra health kick. You HAVE  to try them, think about it, you are only taking 20 minutes of your time to create tasty healthy treats.
GO GO GO!
 
I know they look like small boulders BUT once you take a bite, you will love them.




To make 12 miniature boulders:
 
100g pitted dates
50g dried figs
100g dark chocolate melted
1 tbsp coconut oil melted
Half a banana mashed
20g pine nuts
 
On a small plate mix:
20g maca powder
20g Green & Blacks cocoa powder
 
Method:
 
Once chocolate and coconut oil has melted, combine with nuts and leave to one side.
Blend dates and figs until a nice paste, pour a bit of chocolate in the blender if there are still thick bits of date.
Mix banana, chocolate mix and dried fruit thoroughly in one bowl and start rolling into balls.
Place on a baking tray lined with greaseproof paper and freeze for ten minutes.
 
Once completely cold roll in maca and cocoa powder.
 
Share and care for them.
 
xxx