Desserts

Drunken Cherries – Autumnal Livener!

Drunken Cherries

Surely one of the most delicious ways to warm up!  A fruity little livener!!  This is a simple method to preserve berries and produce some wonderful flavoured spirits to make winter cocktails.

It’s Halloween and we’re having a big fire and welcoming in the darker, wintery times with some luxury hot chocolate spiked with cherry brandy and some rich chocolate mousse (see recipe here) and drunken cherries.  There’s a theme there!!  Cherries and chocolate are a match made somewhere very, very nice.

I love an open fire at Halloween, staring into the flames I feel inspired and a real connection to the festival; from light to dark.  It’s also just great to be outside at night in the winter, especially with a clear sky overhead and maybe a glass of cherry brandy warming your cockles!!  Lighting fires at Halloween (or Samhain in Celtic Traditions) especially on higher ground is said to aid a souls way to heaven.

Samhain was a day set aside for fasting and reflection, but things have changed a little.  Halloween is now a big party of course, all about feasting and treats.  We’re well stocked for trick or treaters and I’m enjoying Rye flour at the minute, so loaves and cakes are on the way for tonight as well as plenty of squash/ pumpkin in a variety of forms.   I might go for a good old school Soul Cake (like a spiced scone really)?  We’ll see….

Beautiful Snowdonia – October is a spectacular month over here

North Wales has been sparkling of late in Autumn sunshine and crystal clear skies.  I love this time of year up here, probably my favourite time in these hills.  We’ve been out walking, exploring new corners of Snowdonia, there seems to be endless trails and paths that lead to new vistas, lakes and terrain.  Soon it will be a bog-fest, many paths transformed into marshes.  The walking is still incredible, but you need to get a little more semi-aquatic, and definitely, a whole lot muddier and chilled.

I’m not a huge fan of the dark, long nights, so tonight is a chance for me to celebrate the brighter times of year.  October has been so beautiful and November is the turning point where the wet and grey rise up and take control.  I’m always reminded of the villages I’ve visited in the high Himalayas, where they are snowed in for many months a year and spend the days with friends and family, drinking local chang (like a watered down moonshine), singing, dancing and telling stories.  That’s their approach to living through a really arduous winter.  I think we all need more singing, dancing and story telling in winter and lets face it, homemade cherry brandy is way better than chang (trust me)!!

You can use this method (technically it’s called ‘macerating’) to preserve and transform any berries really into something warming and delicious in the winter months.  We love to make things like Sloe Gin, Blackberry Whiskey and whatever soft fruits we can get our hands on.  I managed to get some tasty cherries a couple of months ago and now we are reaping the rewards!  I love preserving the bounty of summer/ autumn and enjoying it in the depths of winter, it seems like such a gift to pop open a jar of jam or pickle and share in the joys of the brighter months.  It makes winter slip by a little easier, some summertime sweetness.

Macerating cherries brings out some surprising flavours

Recipe Notes

Berries/ fruits like blackberries, strawberries, loganberries, sloe, plums, damsons, mulberries, blueberries will all be very nice in this recipe.

The longer you leave the fruit to macerate, the more the flavours will develop and change.  Taste it regularly and drink it when you like it!  It’s a fascinating process!!

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Drunken Cherries

 

The Bits – Makes enough for one medium kilner jar

700g cherries (pitted and cut in half)

½ bottle brandy

2 handfuls sugar (to taste)

 

Do It

Place the cherries in medium sized kilner jar, if you’re keeping for awhile, or any large sealable container if otherwise.  Pour over the brandy and sprinkle the sugar over.  Place a lid on and gently shake to combine the sugar.  Now taste.  If you like it sweeter, add more sugar.  Seal and store in a cupboard.

These can be enjoyed after a few days but are better when left for a few weeks or longer.  If there are any cherries sticking above the brandy, either add more brandy or a splash of water.  

Use the cherries in desserts and drink the brandy as you like it.  It’s nice when served warm, especially in hot chocolate.  

Hiking in Snowdonia near Moel Siabod

  Come join us in North Wales for a retreat or cooking workshop soon

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Categories: Autumn, Desserts, gluten-free, photography, plant-based, Recipes, Vegan, Wales | Tags: , , | Leave a comment

Vegan Chocolate Mousse Cups

This deep and rich chocolate mousse recipe is simple and decadent, always a good mix!  This is a go to recipe for a quick and stunning dessert that no one can resist.  Top with your favourite, colourful things and serve in cups/ glasses and you have a lovely looking dessert with minimum fuss.

We made a dessert, very much like this, in London at the weekend at our Global Vegan event and cooking demo at Vegfest.  We had a blast and one thing I’ve noticed with this dessert is very clean glasses.  There is rarely any leftovers and you know its good when people are carefully scraping their glasses out with their spoons.  Good food can really transport us to a happy place, we switch off from the outside world and all we really care about is dessert!   We become consumed by chocolate, we are lost in mousse!!

A food processor is fine here, but a blender is probably better to get the mousse really smooth and shiny.  I’ve been playing for a while with my vegan/ gluten-free biscotti recipe and it is getting there.  I may well share it soon, I need another few more tasting sessions first!  A bit of crunch is perfect with the mousse, scooping up the mousse with a biscotti is something outrageous!

Recipe Notes

You can also use silken tofu (drained) to make this mousse.  Replace a similar quantity for the avocadoes or use a mixture of the two.  Both will give a lovely plant-based creaminess.

I don’t like my mousse too sweet, you may need a little more sweetness, give it a taste before serving and add more maple syrup as needed.  Use any sweetener you like, but I love the combo of maple syrup and dark chocolate.

Vegan Chocolate Mousse

To make sure you don’t waste a drop of your mousse, use a rubber spatula to scrape out your food processor/ blender.

Adding a large pinch of chilli powder is a nice idea here, takes it in a slightly Mexican direction which I love.

For your topping, think about contrasting colours and textures.  Pistachios are perfect because they’re delicious, bright and GREEN.  They always look great.

Don’t forget the little twist of salt, it really deepens the chocolate flavour.

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Rich Chocolate Mousse

The Bits – For 4-6

4 ripe avocados
1/2 cup cacao/ cocoa
3/4 cup almond/ other plant milk (unsweetened)
1/4 cup maple syrup
1 tsp vanilla essence
Large pinch sea salt
1/8 tsp cinnamon
3 tbs coconut oil (melted, but cooled to room temperature)

Topping
Scattering of berries and toasted flaked almonds, sliced strawberry, amaretti biscuit, almond biscotti, pomegranate and pistachio…..whatever your favourite toppings are or what is to hand.

Do It

Place all ingredients into a blender and blitz until smooth.  This may take a few attempts of stopping the blender and scraping down the sides with a blender.

Refrigerate for a few hours to thicken or can be enjoyed straight away.

The dark chocolate mousse goes perfectly with something crispy and sweet, like a biscotti, wafer or amaretti biscuit.

Foodie Fact 

Cacao is unrefined chocolate.  Simple and stunningly healthy.  It comes normally in powder form, but can also be found in cacao ‘nibs’.  Cacao is full of anti-oxidants and as you may know, eating chocolate releases endorphins, makings us more happy, shiny people:)

If you like this recipe and want to see more BHK cooking and tips, join our Facebook cooking group here

Categories: Desserts, gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Vegan, veganism | Tags: , , , , | 5 Comments

Banana & Peanut Butter Muffins with Date Caramel

Banana & Peanut Butter Muffins with Date Caramel

Most of the time, the simple things are the best.  Like these muffins.  They take a few minutes to make and I love the combination of banana, peanut and dates.  It’s like these flavours were created for a muffin!  This is a recipe that I keep going back to again and again, I’m really chuffed that I’ve finally got around to sharing it.

These muffins are loved by kids especially, I’ve seen some amazing reactions from kids when faced with these.  They disappear quickly and I think the caramel is a real favourite.   They are also pretty healthy, but kids are in no way put off by that, they just love them because they’re yum.  Kids are a good jury for food, they are perfectly honest and normally have an interesting point or two to make.

I have used a little white flour here, but you could go fully wholemeal if you’re feeling that.  Also, buckwheat flour is a lovely addition to these muffins, adds a real depth.  The key here it to not over bake them, they will go dry quickly.  Get them out when they are still soft in the middle, but a skewer comes out clean (a little stickiness is fine) and they will firm up when cooled.

The date caramel is so, so easy and can be used on all kinds of desserts and as a go to icing and filling, it’s just a superstar recipe with three ingredients only!!  These muffins also make for a great, super quick breakfast option.

We cooked these at the Home Cooked Happiness Vegan Cooking Retreat recently and I’ve noticed out of the big handbook of recipes we worked through, a couple of people have already made these muffins.  The sign of a winning recipe for me is if people feel like making it when they get home.  These muffins use such simple ingredients that almost anyone can jump in their kitchen right now and give them a go!

Recipe Notes

Get some nice big muffins cases here.  Little cup cake cases won’t do.  Preferably without frilly patterns on.  I’m against frilly patterns in this case.  I like plain brown or white, however Jane has talked me into a pink muffin case in the past.  These muffins are fun enough without additional frilliness.

If you’re feeling chocolaty, add a few tbs of cocoa/ cacao to the mix, the results are amazing!!

I like coconut oil, but normal vegetable oil is also fine.

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Banana & Peanut Butter Muffins with Date Caramel

The Bits – 10 muffins
3 ripe bananas
70ml coconut oil (melted)
65g light brown sugar
100g self raising flour
120g wholemeal flour
1 teas bicarb
1 teas cinnamon
3 tbs peanut butter

Date Caramel

175g dates
3 tbs peanut butter
3-4 tbs water

Topping

1 handful toasted peanuts (roughly chopped)
10 pieces dried banana/ banana chips

Do It
Preheat oven to 180oC, place 10 muffin cases in your muffin tin.

Mash the bananas in a mixing bowl, mix in peanut butter, oil and sugar, then the flour, bicarb, cinnamon. Mix well until a lumpy batter form.

Spoon the mix into your muffin cases, so they’re ¾ full. Pop in the oven and bake for 20 minutes.  Leave the muffins to cool in the tin.

Caramel – Place all in a blender and blitz until smooth. This will take a few goes. Drizzle in more water to thin out to a spreadable consistency.

Spread your caramel over cooled muffins, sprinkle with peanuts and stick a banana chip on top for a final flourish!

Foodie Fact 

Peanuts are nutritional powerhouses, like most nuts.  A handle full a day is a great idea.  Packed with minerals, antioxidants and protein, they are the ideal snack, rich in good fats and fibre.  Peanut butter is a great way of adding peanut power to smoothies, dressings, curries/soups/stews.  The hype is that nuts are fattening, but it has been shown that adding nuts to our diets can actually help us loss weight.

Jane and I have been enjoying them boiled, something we’d not tried until we went to China.  Great added to a stir fry or tossed with a Chinese Style dressing in a salad.

 

We’re off to Spain in May ’18 to host ‘A Taste of Bliss’ with the wonderful Complete Unity Yoga.

Come and join us!  Click here for more information and bookings.

Categories: Baking, Cakes, Desserts, healthy, Nutrition, photography, plant-based, Recipes, Vegan | Tags: , , , | 6 Comments

Dulce de Leche de Coco – Vegan Dulce de Leche

Vegan Dulce de Leche

This is a very simple recipe for vegan dulce de leche. I love the coconut flavour here, it adds something to the classic recipe. It’s a treat that keeps well in the fridge and is really versatile. I hear that in Puerto Rico they make DDL with coconut milk, so this might even be a traditional-ish recipe. Who knew!?  I think this is very coconuty, so I’ve swapped the name to reflect this.

Up here in the North lands (UK) we need a touch of sweetness. The skies are dark grey and its one long drizzle-fest. Some call it summertime in these parts. Jane and I are creatures of the sunshine, it’s a bit of shock to the system really, but we know how it goes. Moving on from weather, how about something sticky, sweet and gorgeous. This recipe only has a few of ingredients and requires a long, slow simmer which transforms it into something incredible.

SWEET TRAVELS

I always associate Dulce de Leche with my travels in Central America many years ago, it was a regular source of sweetness and when things were limited menu wise, you always knew dessert was looking good!

I remember going camping in the volcanoes of Guatemala (may sound a bit Joseph Conrad, but there are loads of people doing it). Our guides were lovely guys and we had an incredible time watching the sun rise over a strip of active volcanoes as they blew ash, boulders and toxic gas up into the ether. For dinner, we had beans. Then came dessert.  I peered into the pan bubbling over the fire to see a tin being boiled. I was intrigued and a bit uninspired by its potential tastiness. Turns out it was Dulce de Leche.  A tin of condensed milk boiled for a while produces old school Dulce de Leche.  But this recipe is easily as rich and moreish.

Like any much loved food, Dulce de Leche has quite a few variations and regional this and thats. In many parts of Latin America, its cooked right down, like a crumbly fudge. In Cuba they used curdled milk (which I’d like to veganize soon) and in Mexico they add vanilla to the mix. In Chile they make ‘manajar’ which has cannabis added, sure to liven up your morning toast. Variations are also traditionally made in France, Norway. Poland, Russia……it’s a worldwide craze!

Dulce de Leche is just milk slowly cooked with lots of sugar, the longer you cook it the more it caramelizes and gets more funky and deep in colour, sticky and lovely. It can do anything; on toast, as a filling or topping for cakes, stirred into smoothies, porridge or rice pudding. Really though, I’m a purist, straight out of the jar, onto a spoon.

There are a raft of recipes on line for vegan dulce de leche, I like the idea of using dates cooked with the coconut milk, but the results were not anywhere near as good as this recipe.  I’m going to keep looking into that one though.

Recipe Notes

A thick bottomed sauce pan here is ideal. Otherwise, keep stirring and ensuring your bottom doesn’t burn.

Remember, the longer you cook it. the deeper the colour. I like this lighter version, but cook it longer if you fancy something deep. dark and super rich.

I add much less sugar than your average dulce de leche, I find it easily sweet enough to satisfy my sweet tooth. Add more if you fancy.

If you feel like going a little Mexican, why not try adding 1/2 teas vanilla extract?

The Bits – One medium jarful

1 cans coconut milk

125g sugar

Large pinch sea salt

 

Leche Dulce de Coco

Do It

Place the bits in heavy bottomed sauce pan, heat on medium and whisk until the sugar is dissolved.  Allow the milk to boil and bubble gently until reduced to roughly 250ml stirring often and the colour has darken to a deeper brown.  This takes around 40-50 minutes.  Take this as far as you like.  The longer you cook, the sweeter and thicker it will become.  

Pour into sterilised jars and leave to cool.  Pop a lid on and keep in the fridge.  Will keep for a month quite happily.  If it separates, simply stir it.   

Still a chance to book onto one of our vegan cooking retreats:

One World Vegan 29th Aug -2nd Sep 17 or

Home Cooked Happiness 16th-20th Sep 17  

There are a few spaces left on each.  Bit last minute I know, but I find the best things are;)  

Hope to see you in North Wales soon!! 

Categories: Breakfast, Desserts, photography, plant-based, Recipes, Travel, Vegan | Tags: , , , , | Leave a comment

Summer Rose Syrup

IMG_0501.JPGSummer roses…

This recipe captures the scent, fragrance and wild essence from your garden rose into a syrup so gorgeous and simple you’ll want to keep making it over and over.

In the UK we’re blessed with many herbs and flowers that give food such an extra special unique taste. Elderflower season has come and gone, and this year’s cordial is now frozen into ice cubes for coolers dressings and cakes to be enjoyed well into the summer.

Over the years I’ve been fascinated by cooking with wild-plants that I find in the hedgerows and gardens near wherever I’m living. For some people it is a way of life and the ultimate expression of seasonality.

In America last year I was fortunate enough to meet a herbalist who made her own herbal vinegars, flower coolers, infusions and tinctures. When I tasted for the first time in my life a vinegar made of yellow dock that was so punchy fragrant and utterly indescribably bittersweet, it added such an unique flavour to our roasted vegetable dish, and added so many health benefits I vowed I would make it some day… but right now the roses are in bloom.

IMG_0544

This recipe is so utterly simple and delicious it will put the magic of summer into whatever piece of toast, pancake, yoghurt or waffle you drizzle it over. It makes a lovely icing for a cake.  Full of sugar, just like jam, this doesn’t pretend to be healthy. But as a vegan sweetener or jam equivalent, rose petal syrup can be used in moderation, made in small quantities and appreciated for what it is. I feel it’s a valuable and gorgeous addition to your cupboard.

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CHINESE ROSE

Recently when we were in China, travelling in the South in Yunnan, we came across a rose delicacy that blew me away and got me very interested in learning more about cooking with roses. It was a Moon Cake, a ceremonial and local delicacy, made with a flaking light pastry filled with chunky rose jam. Served warm and fresh out of a linen-lined basket by a crinkly faced apple-cheeked local. We stood there blissfully at the stall (despite it being close to a main road for passing trade) immersed in rose-heaven…a taste so blissful I want to go all the way back to China just to taste it again, it blew my mind!

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Rose sweeties…

Ever since Lee and I volunteered on an organic lavender and rose farm in Turkey in 2014, I became fascinated with the colossal copper vats where literally tons of freshly harvested rose petals would be made into essential oil. All around Turkey, roses featured highly in every market place in the form of soaps, tea, jams, sweets, and as rose-water, traditionally used by woman and men as a hand spray to lightly scent the skin after a meal.

rose sultan

“What is the scent of the Rose? The breath of reason and intelligence, a sweet guide on the way to the eternal kingdom.” Rumi

The Damask rose is as revered in Turkish society today as it was in the Ottoman times for it’s edible petals and delicious scent. Imagine a scene at Topkapi Palace, Istanbul in the Ottoman times where sultans sip rose sherbet in their thrones, Ottoman woman laze around in rose-scented baths applying oils and creams to their skins. Roses, known as ‘The flower of Heaven’ were a symbol of divine beauty and were used extensively in spiritual ceremonies. Medicines, syrups and sweets made from roses were and still are used every day. It’s all very romantic.

If it’s good enough for a sultan it’s good enough for us too, right?

This recipe was requested by a friend of the BHK, super Simon over at the Heart Kitchen.

Here’s the recipe!

Enjoy, Jane:)

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The bits

1 cup of caster sugar

Half a cup of water

1 tablespoon of lemon juice

2 cups of freshly picked rose petals

IMG_0528

Do it

Shake the rose petals well outside after picking to free the tiny insects. Warm the sugar, water and lemon juice on a low heat until it’s dissolved into a thick syrup. Add the rose petals and stir them in the sugar solution for about 5 minutes or so, then take off the heat and keep stirring for another ten, until the rose petals have gone see-through and the syrup has changed colour.

Strain the syrup through muslin into a jar.

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Serve

This is one of the world’s most delicious drizzles to be enjoyed with pancakes, toast, waffles, ice creams, cocktails, in tea and even in salad dressings!

Articles referenced in this post are here and here

Photograph of Sultan was originally taken by Nurhan Atasoy.
Categories: Desserts, Foraging, Infusions, Local food, photography, Recipes, Sauces, Summer, Vegan | Tags: , , , , | 2 Comments

Decadent Double Chocolate Cake

Decadent Double Chocolate Cake

Decadent Double Chocolate Cake

A really decadent vegan chocolate cake!  This is one we find any excuse to make.  Its a lovely light and rich cake smothered in a very silky, chocolaty icing.  I think you’re going to love it!!

Nigella Lawson certainly knows her way around a cake and this recipe is based on one from her new book. Thanks Nigella! Jane found it somewhere and is such a fan of sweet things, knew it would be a wonder.  It’s one of those recipes that any non-vegan would be amazed to find out had no eggs or dairy in. The texture is wonderful and the icing is a knockout.  I don’t always tell people things are vegan anyway.  It’s just shining, delicious food.  ‘Nuff said!

THE UK COOKING CREW

People like Nigella, Hugh Fearnley Whittingstall, Jamie Oliver and Rick Stein really kept me interested in cooking in my mid 20’s.  Mum normally had Rick and Nigella’s knocking around the house and Hugh was one of my favs. I remember him cooking things on open fires with antique looking pots dangling off his land rover and belting out ‘Baba O Riley’ by The Who with some proper chops. He seemed to be having a great time and it was infectious.  I loved the idea of grabbing a bunch of tomatoes from the green house and popping them straight into a pot.  That definitely sounded like the good life.

SIR JAMIE

A lady bought me Jamie’s first book in a hotel I used to work at, she knew I liked cooking and felt that a cheeky chap on a scooter would appeal.  I loved Jamie’s energy, skill and passion.  He didn’t go down stairs, he slid down bannister’s.  He tore stuff up, threw things, chopped things with his bare hands….  His carefree approach triggered something in me, I’d worked in a kitchen that was classically French, with big hats and all.  Simple, fresh and tasty food was where it was at and Jamie made it all accessible and fun.  That was one of the main things, it was FUN!  You didn’t have to take yourself or food seriously and this was surprisingly quite revolutionary.  Well done Sir Jamie (it can’t be long now lets face it with the sugar thing and all!!!)  Just one little question mate. When are you going fully vegan again????!  Jamie recently talked to Tim Shieff and came straight out and said that the future of food is plant-based.  Which was a really bold thing to say for a celeb chef but unfortunately, in his new book, there is not one vegan recipe.  Maybe the next one will be charged with plant power.  Fingers crossed.   I know that he loves vegan food and there are loads of vegan recipes over on Jamie’s site.

I used to try out loads of this crews recipes whenever I wasn’t working, which was quite a bit back then as I was a restaurant manager.  Cooking has always been a way for me to unwind and be creative.  I remember baking loads of Nigella cakes, there was one chocolate orange cake, oh! and who could forget the chocolate and guiness one.  I used to have it routinely for birthdays.  I just made some chocolate and stout cupcakes that I think you’ll like….coming soon.

Being a vegan chef now, I get the same feeling of inspiration that I did back in my early 20’s when I discovered the real joy of playing with pots and pans.  I can now check out these guy’s recipes and take them in a whole new direction.  The world of vegan cooking seems so vibrant and creative at the minute, I feel so lucky to be part of it.  It’s also great to see Nigella taking a step into the world of vegan baking.  There is an almost unlimited scope for brilliant baking without all that other, unnecessary stuff.  All you need is plants!!

THE MAIN EVENT

I make this Decadent Double Chocolate Cake recipe at least once a week in the kitchen and sometimes opt for a slightly less luxurious icing, a standard chocolate butter cream icing made using plant-based spread goes down very well (see below) and is a reasonable economy style option.  The team I work with in the retreat centre get quite excited when they see this on the menu, which cannot be a bad thing (as long as there’s leftovers that is!)

If you try this recipe out, please let us know.  We’ll be over the moon to hear that you’re in a happy chocolate place.

Recipe Notes

The batter is wet here, don’t fret.  Use a tight fitting tin and line it well.  This will mean that the batter doesn’t sneak through.

Please, please (please), please…..do not open the oven door, no matter how curious you get, when baking.  Leave it for 45 minutes before peaking.  This cake is a good sinker, the bicarb makes it shoot up, but until its almost baked, will quite happily sag back down making it a bit on the heavy side.

Ovens vary and this batter takes a long time to bake but thats what gives the lovely crust and gooey middle.  A winner of a cake combo!  It may need another 10 minutes.

Unless its a special occasion, we normally substitute the coconut oil in the cake and icing for vegan sunflower or olive spread.  This works well, but lacks the ultimate richness and shine that coco oil gives.  We’d recommend treating yourself to a nice big jar of coconut oil.  Early Christmas present.

You can see that I also make a version of the cake in a rectangular tin, whatever you’ve got really.  A rectangular cake is easier to portion, but in this instance, is much wider than a circular cake tin.  This means less time in the oven as the mix is thinner.  Go with your cake instincts!

The economy version with a more everyday icing

The economy version with a more everyday icing

Have some fun with this one!!!!!

Decadent Double Chocolate Cake

The Bits – 1 large cake (10-12 slices)

225g white flour

2 tbs chickpea flour

1½ teaspoons instant coffee powder

80g cocoa

300g soft light brown sugar

1½ teaspoons bicarbonate of soda

½ teaspoon sea salt

375ml hot water

75g non-dairy spread or solid coconut oil

1½ teaspoons apple cider vinegar or white wine vinegar

Chocolate Icing

150g dark chocolate (finely chopped)

75g coconut oil

50g light brown sugar

60ml cold water

1½ tablespoons cocoa

Decoration (optional)

1 tbs edible rose petals or flowers

2 tbs chopped pistachios or almonds

1 tbs orange zest

Do It

Preheat oven 180oC and pop in a baking tray.

For the icing – Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to a gentle boil.  Stirring and ensuring all is dissolve. Then turn off the heat and add the chocolate, stir until melted and the icing is glossy. Leave to cool, stirring occasionally.

Line the bottom of a 20cm round springform/ loose bottomed cake tin (you will need a leak proof one, this is a wet batter) with baking parchment.

Place the flour, bicarb, salt, instant coffee, chickpea flour and cocoa in a bowl and mix together.

In a separate bowl, mix together the sugar, hot (not warm) water, non-dairy spread/ coconut oil and vinegar until all has melted and is combined. Stir gradually into the dry ingredients, adding a little liquid at a time, then pour into the prepared tin and bake for 45-55 minutes.

Check after 45 minutes. When done, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgey style cake and you don’t want to overdo it.

Transfer the tin to a wire rack and let the cake cool in its tin.

Give the icing a good stir and check it is nice and thick, yet runny enough to spread on the cake. Pour over the cake and use a spatula to ease the icing to the edges.

A lovely light cake

A lovely light cake

Decorate the cake with scattering of pistachios, orange zest and edible flowers if you have them. Leave to stand for 30 minutes for the icing to set before slicing into the cake.

Store in an airtight container for up to 5 days.

This cake freezes well, without the icing. Wrap the fully cooled cake in a double layer of cling film and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3-4 hours. 

Pop some flowers on your cake - you won't regret it

Pop some flowers on your cake – you won’t regret it

Foodie Fact

For loads of information and nutritional facts about chocolate, or more specifically, cacao, head over to our previous post.  We had an almighty chocolate tasting recently and sampled all the wonders of cacao.

 

Categories: Baking, Cakes, Desserts, photography, Recipes, Vegan | Tags: , , , , | 17 Comments

Blender Banana and Pecan Pancakes with Chocolate Sauce (Gluten-free)

Blender Banana and Pecan Pancakes (Gluten-free)

Blender Banana and Pecan Pancakes (Gluten-free)

There is only one pancake night so lets do it in style!!!!  Why is there only one pancake night actually?  I feel like we need at least a weekly or bi-weekly pancake night.  Pancakes are better than that.

So I felt like joining in on the pancake party but with a busy week ahead, I wasn’t going to have much time to play with pancakes.  I needed something super quick and tasty.  I know that a lot of you are avoiding or taking it easy on gluten and I wanted to give you a brilliant option.  I love making food accessible to all and no one will feel like they’re missing out with these pancakes.  Impossible!

They’ll make for a great breakfast or dessert any time of year, maybe add some berries or chopped fruit, a little dusting of cocoa…..

I like pecans any way they come......

What is it about pecans, maple syrup and pancakes?!

I’m going to have to write this quickly before I eat all of these!  I am actually multi-tasking here, typing with a mouthful of pancake.  It is possible after all!!  This recipes is hot out of the pan.  I always said that the precious time that I get out of the kitchen I would not spend in the kitchen (does that make sense!!) taking 56 pictures of a pile of pancakes.  Tonight…..I have. There is surely no better way to spend an evening.

This is easy.  Pop all the ingredients in a blender, blitz, fry and enjoy!  I love the way some talk about pancakes ‘behaving well’ in the pan!?  A well behaved pancake sounds so bland.  Make these small and you’ll have no problems at all flipping them and kids absolutely love a mini pancake (mini most things really).

THE GHOSTS OF PANCAKE DAY PAST

Pancakes have come a long way since my family launching them at the ceiling and redecorating the walls with flour and eggs.  It always seems a very messy night with loads of fuss for a little, thin thing that normally had the consistency of a supple frisbee.   It was always fun though and we laughed at our attempts and devastation.  Everyone had a go at flipping and it was always very exciting and quite nerve wracking as an 8 year old.  You always remembered your technique from last year, after four failed and mangled attempts!

One of my heroes...as an 8 year old. Banana Man!

Do you remember this man? One of my heroes…as an 8 year old. Banana Man!!!!

I still love the classic lemon and sugar crepe, but lets face it, we’ve all become a bit more Americanized with our pancake habits.  Hotcakes are big, light and fluffy (like some Americans I know) you eat two and feel like you’re about to explode.  Quite filling they are.  Sets you up for the day or an early return to bed!!!  Sleep off breakfast.

This is the later, light and fluffy, but without that heavy feeling.  We use gluten-free flour and the delights of banana paired with pecans.

SAUCY IDEAS

There are so many!  I had mine with a simple chocolate sauce (melted chocolate with a little coconut oil mixed in) or try warming peanut butter in a pan and stirring in some maple syrup, or tahini in the same way, in fact any nut butter is sensational warmed with some sweetness stirred in. Another option is warming the peanut butter, sweetening it and then stirring in a little coconut cream (the thick stuff in a tin of coconut milk).  Wow!  That is a sensation.

Something fruity, how about marmalade or cherry jam, warmed in a pan with a dash of whiskey or dark rum stirred in.  Why not toss some apples, dates and orange zest in a pan and warm them through.  Once the apple has broken down you have a lovely apple compote to use liberally on pancakes and more.

Although, having said all of that and being a purist in the department, just maple syrup is enough for me.

Recipe Note

Not everyone likes the full taste of buckwheat, I do.  These pancakes are awesome with just buckwheat flour.

I like these pancakes small, you can eat more of them and they are fresher when you do.  In a large frying pan you should be able to fry three at a time.  Use a spatula to flip them.  If you can flip three pancakes by tossing them in the air…..well done.

If you’ve no pecans, walnuts will be fine.  If you have no walnuts…cashews will do.

You can experiment with your favourite mix of gluten-free flour.  If you’re using normal flour, I’d mash up the banana, chop up the pecans and stir it all togther.  The blender may get the gluten going in the flour and you’ll be left with weird pancakes.

These pancakes are easy flippers, no messing about for you this pancake night.

These pancakes are easy flippers, no messing about for you this pancake night.

The Bits – 12 mini pancakes (serves 2)
2 ripe bananas
1/2 teas bicarb of soda
1 handful pecans
4 tbs white gluten-free flour mix
3 tbs buckwheat flour
150ml soya milk (or plant milk of choice)
1/2 teas vanilla extract
Pinch salt

Dark chocolate

Coconut oil

Do It

Make your sauce first.  Place a glass bowl over a pan of gently simmering water.  Add your chocolate and melt.  Stir in a little oil, the sauce will be shiny and super rich.  Its best serve warm.

In a blender, add all the pancake ingredients and blitz until all is combined.  There will be chunks of nuts left, that is cool.  You may need to get a spoon in there and mix things up, making sure all in smooth and batter-like.

Lightly oil a frying pan and warm on medium heat.  Add 2-3 tbs of mix per pancake.  Fry 2-3 minutes one side, flip and fry for 1-2 minutes on the other.  I normally reduce the heat of my pan as I go through the batches of pancakes.  It can get carried away.  Keep your eye on it.

Keep the pancakes warm in an oven, or wrap them in a clean kitchen cloth until you’re ready to serve.

Serve

Enjoy with your favourite sauce or topping.  You know the one……

Get them while they're hot!

Get them while they’re hot!

Foodie Fact

Pecans are so intensely brilliant in many ways.  They are packed with good fats and fatty acids, keeping your heart healthy.  They are full of fibre which helps our digestion out, anti-oxidants and they are powerhouses of minerals, helping things like our bones, skin and immune systems.  A handful of nuts a day, keeps the grim reaper at bay!

Categories: Breakfast, Desserts, gluten-free, Healthy Eating, Nutrition, Recipes, Vegan | Tags: , , , , , | 2 Comments

Cookbook Competition Winners & Happy Birthday Beach House Kitchen!!!

What a way to celebrate a birthday!  So many amazing recipes have hit our blog inbox over the past couple of weeks. Our minds are boggled now by sheer deliciousness…..!  Its been so hard to pick winners so we’ve changed the rules a little, we’re giving away two more books!!  You are all winners really and we will be cooking as many of your amazing recipes as possible.

Here are the lucky three who will be getting a copy of ‘Peace & Parsnips’ very soon (plus two we just had to include for being extra amazing…..):

Cucumber Rolls with Harissa Cream by Katharina

Winner!  Little Plate – Cucumber Rolls with Harissa Cream by Katharina

Little Plate – Cucumber Rolls with Harissa Cream
Katharina loves drawing, eating and cooking….sometimes all at the same time!!!  Instead of a taking a photo, Katharina sent in a painting.  We thing its wonderful!  Anybody this talented with a paintbrush is bound to be a hit in the kitchen!  We think these will look incredible, rolled into a beautiful rose and stuffed with a harissa cashew cream.  Woah!  The kick of the Harissa makes Katarina happy and we are sure this dish is going to make us smile.  This cream will also go well on bread, with salads or dip a falafel in.  YUM!
You need
1 cup cashews, soaked
3 tbs nooch, aka the nutritional yeast:)
2 tbs olive oil, extra virgin of course
3 tbs water or some more if needed
3 ts smoky paprika
1 ts jeera/ cumin
1 ts caraway seeds
1 ts coriander seeds
1 ts salt (Himalayan Rose)
to serve
1 long cucumber
iceberg salad or frillice
Blend cashews with water and  nutritional yeast and grind the spices in a pestle and mortar.  Add the spice mix to the cashew cream and give it a short final blend.
Slice cucumber lengthways with vegetable peeler into thin long strips. Spread the cream onto the strips and roll them into roses.

 

Big Plate Winner! Greek Butter Bean Pie by Laura

Winner! Big Plate Winner – Greek Butter Bean Pie by Laura

Big Plate – Greek Butter Bean Pie
We love the cooking style of the Med so much and Laura is such a talented cook and blogger.
“A hearty baked version of a Greek meze classic. This Butter Bean Pie is simple to make, full of delicious savoury flavour and packed with wholesome ingredients.”
You’ll find more delicious recipes like this on Laura’s blog ‘The Whole Ingredient’.
Serves: 2-4
Ingredients
  • 200g dried butter beans, soaked overnight (or 3 tins of pre-cooked butter beans)
  • 2 tsp olive oil
  • 1 white onion
  • 1 carrot
  • 2 celery stalks
  • 4-6 garlic cloves
  • 1 tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp lemon juice
  • 1 tbsp + 2 tsp dried oregano
  • 1 tsp cinnamon
  • Salt & pepper, to taste
  • 30g fresh dill
  • 200g fresh spinach
Method
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. If you haven’t already pre-cooked the butter beans, put them on to boil in a large pan of water. Leave to simmer for 20-30 minutes – about the same time it takes to prepare the sauce.
  3. While the beans are cooking, make the sauce. Chop the onion, carrot and celery small, all to a similar size.
  4. Heat 1 tsp of olive oil in a large frying pan and add these to the pan.
  5. Cook for 5-10 minutes, or until the onion is translucent. Slice the garlic and add this to the pan, giving it all a good stir.
  6. Now stir in the chopped tomatoes, tomato purée, lemon juice, 1 tbsp of oregano, cinnamon, salt and pepper. Chop the dill (discarding any thick or tough stalks) and stir this in too.
  7. Leave the sauce to simmer for 10 minutes.
  8. While this is cooking, wilt the spinach in a separate pan until there is no water remaining from the leaves.
  9. You can now assemble the pie. Line the bottom of an oven dish or pie tin with the spinach. Drain the butter beans and stir these into the tomato sauce. Gently pour this over the spinach and level it out. Sprinkle on the rest of the oregano and olive oil.
  10. Cook on a middle shelf for 30 minutes.
Coconut Scones by Janice

Winner! Sweet Treat – Coconut Scones by Janice

Sweet Treat – Coconut Scones

Janice says: “The most delicious scones ever!” These are low in sugar but sweetened with the super healthy coconut.  A ingredient Janice and ourselves can’t get enough of. Janice recommends cutting these scones thick, as they should be (otherwise they’re biscuits) and enjoying them straight from the oven with plenty of coconut oil and home chia seed jam!  Sounds truly amazeballs!!!

Find plant-based delights and natural health magic over at Janice’s blog ‘Nourished by Nature’.

Ingredients

8oz/225g self raising flour, preferably organic

2 level teaspoons baking powder

1 ½ oz/40g caster sugar

4 oz /110g soya or sunflower spread

2 oz/55g desiccated coconut

3 or 4 tablespoons plant based milk

Method

1. Heat the oven to 220C/425F/ Gas 7 and lightly grease a baking sheet.

2. The easiest way to make these scones is to add all the dry ingredients to
a food processor and pulse for a few minutes, then add the milk a little at
a time until the mixture comes together,

3. If you don’t have a food processor then put the flour and baking powder into a large bowl. Using your fingertips rub the spread into the flour until it resembles breadcrumbs. Vegan spreads are really soft so run your hands under a cold tap before you start and work quickly to keep the mixture from clumping.

4. Stir in the sugar and coconut then add the milk gradually and mix with a
wooden spoon until the mixture comes together.

5. Turn out onto a floured work surface and pat into a round ¾ inch or 2 cm thick.

6. Cut out 10 scones, I use a heart shaped cookie cutter since I reckon
we could all do with more love in our lives!

7. Brush the tops of the scones with milk and liberally sprinkle coconut on
the top.

8. Bake in the oven for 12 to 15 minutes until well risen and nicely browned

EXTRA AMAZING SPECIAL MENTIONS:
Copies of ‘Peace & Parsnips’ will also be heading to Victoria and Amy who both sent in three course vegan banquets to make even the most hardy meat-eater drool!  Delicious!!  We’ve included a picture of some of the dishes below:
Stuffed Peppers

A couple of Victoria’s beautiful dishes. Stuffed Peppers with Cauliflower Rice.  We love cauliflower rice and everything tastes amazing when stuffed in a pepper;)

 

Baked Apples -

Stuffed Baked Apples with Cashew Vanilla Cream by Victoria.  Love the blackberries in this and the cashew cream sounds delicious!!!

Amy is 17!  What a rock n roll star!!!!  Amy is studying cooking at college and is interested and passionate about cooking all foods.  Amy loved trying out vegan food and it shows.  We especially like Amy’s specially printed menu.  Vegan<3

Amy cooked up a wonderful three course feast!

Amy cooked up a wonderful three course feast!  Can’t wait to try the chocolate brownie recipe and curries are always welcome in the BHK.

 

We loved Amy's specially printed menu. So cool:)

We loved Amy’s specially printed menu. So cool:)

We’d also like send big thanks to (recipes that we loved and will be cooking soon):

Sharon’s – Seaside Pasta with Samphire
Rebecca’s – Parsnip and Chickpea Loaf with Lemon and Thyme AKA Not Roast and Chocolate Tiffin
Cora’s – Unbaked Banana Bread Balls
V’s – Spiced Coconutty Butternut Squash Soup
Thank you so much to everyone who has taken part, we loved reading your emails and recipes, the response has really touched us.  You’ve made our 4th birthday party extra special.  Its been a real celebration of home cooked happiness!
Happy Cooking,
Lee & JaneX
Categories: competition, Desserts, Dinner, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: , , , , , | 8 Comments

Fancy a healthy start to 2016? Peace & Parsnips Recipes featured by Veganuary

Big thanks to the wonderful folk at Veganuary for featuring recipes from Peace & Parsnips.  Are you taking part in Veganuary?  How’s it all going?  I’m sure you’re shining away and if you need a little tasty inspiration, check out the feast below!

You’ll find these recipes and many, many more in the ‘recipes’ section of the awesome Veganuary website.

timthumb (3)Chocolate & Maple Ice Cream

timthumb (2)

Lazy Lahmacun

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Charred Fig and Rocket Salad with Lemon Tofu Feta

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Raw Apple and Date Pie

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Charred Fig and Rocket Salad with Lemon Tofu Feta

I’m busy in the kitchen at the minute and finding little time to blog.  Soz about that.  I also just completed my taxes for the year which was a very painful experience.  Why so many numbers and brackets?  I needed some light relief, I needed some bloggin time with you lovely lot!!!

Check out our facebook and twitter pages for more BHK shenanigans.

I’m off to check on my onions……….X

Categories: Cakes, Desserts, Dinner, gluten-free, Healthy Eating, Peace and Parsnips, Recipes, Salads, Vegan | Tags: , , , , | 10 Comments

Boozy Snowball Truffles

Boozy Christmas Snowflakes

Boozy Christmas Snowflakes – Vegan, sugar-free, healthy, all that jazz……

These snowflakes taste just like Christmas pudding but are waaaaaayyyyy easier and packed with natural sugars and gorgeous plant power!  When combined with our warm Cashew Brandy Sauce, this makes for the perfect Xmas sweet thang.

I always loved snowballs, normally chucking them at my sister. Also snowmen (or women) maybe one day we’ll make a boozy snow human! YUM!  We are visiting Jane’s Ma and Pa in sensational Stafford and it’s 14oC!  These sweeties will probably be as close as we get to snowflakes this year.

Here we have little explosions of tastiness, super rich and with a massive kick of brandy, chocolate and pecans to get you right into that festive cheer.  Everyone will LOVE them (guaranteed).  They can be made well in advance and keep nicely.

The warm sauce elevates these into the realms of dessert.  Quantity wise, have a play.  Thin out with water and add a touch of vanilla extract.  Make to your taste.  Its a little like custard but dare I say it…..even better (contentious behaviour there).  Having said that, custard would be lovely with these.

They are part of our lighter, nutritious, simple Christmas this year. These little snowflakes are easily made gluten-free, technically they are ‘sugar-free’ (refined that is) and are of course, full power plant-based, vegan happy.

MERRY CHRISTMAS Y”ALL!!!!!XXXxxxxxxxx

Festive sweet thangs....

Festive sweet thangs….

Recipe Notes
Use any combo of dried fruits, all welcome. We are not massive fans of that ‘dried mixed fruit’ stuff you can buy, they’re a little too dry.  We used whole dried fruits that are relatively inexpensive.

Not into the booze aspect. That’s very cool. Just up the juice quantity.

You don’t necessarily need a blender for this.  You can mash the fruit mix up with a potato masher. Jane’s Mum’s blender wasn’t doing it for us here, so we mashed it up.

The Bits - Maple syrup, soaked boozy fruit and pecans.  Woooah!

The Bits – Maple syrup, soaked boozy fruit and pecans. Woooah!

The Bits – Makes 15 little snowflakes
1 handful of each, dried apricot, dried pear/ apple, dried dates, dried figs (all roughly chopped)
2 handfuls raisins
4 tbs brandy
3 tbs apple juice or orange juice
1 orange (zest)
1 1/2 inch fresh ginger (finely grated)
1 teas ground cinnamon
2 teas mixed spice
1/4 teas ground cloves
2 teas vanilla extract

4 handfuls oats
4 handfuls pecans (broken up with hands)

125g dark vegan chocolate

2-3 tbs maple syrup (optional)

Snow
2 handfuls desiccated or grated fresh coconut

Cashew Brandy Sauce (varies depending on numbers)

Cashew butter

Maple Syrup

Brandy

Vanilla extract

 

Do It
Soak the dried fruit, spices, vanilla and orange zest for at least two hours in the brandy and juice. Longer is better.

Melt the chocolate in a glass bowl above gently simmering water. Leave to cool for 15 minutes.

In a food processor/ blender, add the oats and blitz until they resemble a coarse flour. Add the dried fruit mix and pulse until the mix is broken down but still chunky.

Scrape out into a large bowl, add the chocolate and pecans. Combine well with a trusty wooden spoon/ spatula.  Taste and stir in maple syrup if you’d like it sweeter.

Scatter the coconut over a plate and with slighty wet hands (prevents too much sticking) grab a squash ball sized lump of the mix and roll between your hands into nice even balls.

Place in the coconut and roll gently. Now pop them onto your display plate.

These snowflakes will keep well in a sealed container, but look best when freshly rolled.

For an extra special dessert, gently warm up enough cashew butter in a small saucepan and add maple syrup, vanilla extract and brandy until you love it!  One tablespoon at a time is best.  Thin with a touch of water or soya milk if needed.

Just like Christmas pudding, but wee.

Just like Christmas pudding, but wee.

Serve

Spoon your sauce onto a plate and pop two or three snowflakes on top.  They are also amazing as they are.

Foodie Fact

A word on ‘sugarfree’-ness.  Not all sugar is the same!  Sugar in dried fruits like these are in a natural solution of all kinds of things; anti-oxidants, minerals, micro-nutrients most of which are beneficial to the body and really help out the immune system.  Dried fruit is packed with goodness and the ideal winter snack and fruit sugar should not be lumbered in there with refined, cane, beet, corn sugars etc.  Fruit sugars (not loads of course) are way cool with us.

PS – Dried fruit is also very high in fibre, which is an all-time superhero for our bodies.

Categories: Desserts, Recipes, Vegan | Tags: , , , , , , , , , | 6 Comments

Krishna’s Chocolate & Peanut Ice Cream (Sugar free) – A gift from Solitude Farm

Peanut & Chocolate Ice Cream (Vegan & Sugar-free)

Peanut & Chocolate Ice Cream (Vegan & Sugar-free)

100% sugar free ice cream!  Yowzah!

I love Christmas for many reasons, it gets me thinking about all the shining, beautiful people I’ve met all around the world.  I sometimes wonder how they will be spending Christmas or are they celebrating at all.  In many cultures its just another day.  I have spent Christmas in Cambodia and that was blast!  I hung out with some tuk tuk drivers and we sang and played guitar until the sun made us have breakfast.  There is no such thing as a normal Christmas in my eyes and I like ice cream.  So I’m having ice cream this Christmas day.  What about you?

Here’s a purely vegan, super creamy and rich chocolate ice cream recipe all the way from Krishna and the gang at Solitude Farm & Organic Kitchen, Tamil Nadu, India.  I know if Krishna recommends it, it will be a tasty treat!  I have made ice creams in his kitchen; always vegan, always sugar free, always amazing!  Its a magical thing to be re-creating it back in the BHK, Wales.  A real Christmas treat!

I have played with the recipe just a tad, added some festive flava with the cinnamon, generally making it more Western friendly.  We are not so used to grinding our own peanuts or cacao beans and probably don’t have access to the delights of Basil Seeds!

If you like this recipe, there is a similar Chocolate & Maple Ice Cream recipe in Peace & Parsnips.  Its the type of thing you try and get the technique under your belt and then BOOM!  You’re off on a massive ice cream making odyssey and the random, bizarre and truly awe-inspiring thing is…….its healthy!  Good healthy.  Happy healthy.  Vibrant healthy.

Check out more from Krishna here, they have an amazing project going on PEOPLEFOODMUSIC at the minute to raise awareness about local food and sustainable farming practices, in fact its a multi-faceted thing of wonder and positivity, best checking it out below.

CONTRIBUTE, LEARN AND BE HAPPY:)

We’re going to be making gallons of this ice cream over the festive window.  I’ll be adding raisins and maybe dried cherries instead of dates (soaking them in a little brandy no doubt!) and some ground ginger.  Taking in the direction of a Christmas Pudding Ice Cream.  Finished with some ginger biscuits……YUM!  I’ll let you know how it goes.

The Bits – Makes 1 big tubful

90g cacao powder (or cocoa powder)

10 frozen bananas

3 tbs chunky peanut butter (or other nut butter)

1 tin coconut milk

1 tbs ground cinnamon

3 big handfuls dates (soaked in water for 2 hours to soften, add more if you have a sweet tooth)

1 tbs Basil seeds (Sabja) – optional

Brown Rice Syrup (sweetener of choice) – optional

Do It

Soak basil seeds in water (if ya got ’em!)

In a food processor, add the bananas, 1/2 the coco milk, peanut butter…..in fact, pop it all in there.  Press the blitz button, scrape the fp down and start again, repeat until its nice and smooooooooth.  Drizzle in the coco milk whilst blending until you get a good, thick texture.

Taste the ice cream and get the flavour just how you love it.  We are not that sweet of the tooth (well Jane is a little).  Sweeten as desired.

Freeze for around 2-3 hours, until its just frozen and then blend it again.  This may take slightly defrosting it first, and blitzing in the trusty fp or blender.  Put back into the freezer and it’s now ready and waiting to be enjoyed!

Foodie Fact

Cacao is one of the healthiest things that will touch your lips.  It is different from cocoa in the fact that it has not been processed, maintaining its amazing nutritional properties.

Cooking at Solitude Farm, India

Cooking at Solitude Farm, India — Old school style, wood fires in a hut

Lunch is legendary at Solitude - celebrating the produce from the farm

Lunch is legendary at Solitude – celebrating the fresh and organic produce from the farm

 

Categories: Desserts, Healthy Eating, Recipes, Summer, Superfoods, Travel, Vegan | Tags: , , , , , | 2 Comments

Windfall Apple and Oat Crumble – Simple Autumn Classic

Windfall Apple and Oat Crumble

Windfall Apple and Oat Crumble

So the leaves are all turning burnt gold, auburn, crimson and the morning are crisp with deep powder blue skies.  I love this time of year, wandering through dried leaves, staring into fires, wrapping up, rediscovering the delights of sloe gin and big, bombastic bakes!

Desserts or otherwise, its time to wake the oven up,  it tends to be underused in the summer months and dust off our oven dishes.  Autumn and winter mean we need warm hugs and serious sustenance in our bowls/ plates.  It’s something of a survival mechanism and certainly leads to oodles of well-being.  Cosy soul food!

Nothing says autumn more than the first crumble of the year.  Your body knows what’s coming, the dark and windy time when we crave large plates of stodgy happiness to warm our wintery bones.  We are enjoying a beautiful September up here on Tiger Mountain, but the  nights are getting a bit chilly and crumble is the perfect antidote.  Easing us into this time of year in the tastiest of ways.

Crumble’s beauty lie in their simplicity and the way they gobble up our autumn fruity abundance.  This recipe is beautifully basic and can be taken in so many directions with addition of other fruits (think blackberries, damsons, mulberries, dried fruits etc) or flavourings (like elderflower, orange blossom, I’ve even tried a tahini and apple crumble which was a treat).  Adding chocolate to a crumble has been tried and works like a dream.  This recipe is a lovely foundation to add to as you see fit.

ORCHARD DREAMS

We are setting out a little orchard in the garden.  The trees are young (bar our ancient looking plum tree and windswept crab apple) and normally offer scant fruit.  My Snowdonia Pear Tree, a juvenile, was unceremoniously beheaded by a storm recently.  Its tough going for saplings in these parts!  Our little Bardsey Apple tree however is a rugged super star, branches laden every year with tart and juicy, vivid green apples.  Not such great eaters (too much of a twang) but perfect when cooked.  These apples were actually all windfall, saved from the fate of an army of slugs that camp out and descend like slimy vultures on any fruit that hits the deck.

Windfall Bardsey apples in the garden

Windfall Bardsey Apples in the garden

APPLE ABUNDANCE

What to do with all those apples?  If your, family members, neighbours, avid scrumpers know of an apple tree, I’m sure you’re asking yourself the same thing.  Here are few little ideas for all those surplus apples:

  • Make a Tart Tatin (see below)
  • Cook into apple sauce and use on desserts and breakfast bowls.  Apple sauce is also wonderful in baking, it helps to bind cakes etc together.
  • Make your own Apple Cider Vinegar or Apple and Mint Vinegar
  • Make Apple Vodka, Whiskey or Gin by steeping the apples in alcohol.
  • Try a Apple and Ginger Smoothie or Apple and Kale Juice
  • Add slices to pancakes and bread (works brilliantly with rye or spelt flours)
  • They make a great Raita
  • Chop them up and mix them into your muesli/ granola/ sprouted grains etc for breakfast.
  • Make Apple and Plum Chutney
  • Make Beetroot and Apple Sauerkraut or add to your favourite Kimchi recipe (there’s a nice one in Peace and Parsnips
  • Add them to stews, salads or soups
  • Spread them out somewhere, preferably on cardboard and keep them for as long as possible.  Crunch and yum!
  • Make cider.
Discovery Apple and Apricot Tart Tatin

Discovery Apple and Apricot Tart Tatin

ALL APPLES ARE NOT CREATED EQUAL

When cooking with apples its worth tasting one first.  They can be so varied and this is what I love about them.  They are surely one of the finest things we grow in the UK and our traditional varieties offer up a fascinating and varied palate of flavours and textures to play with in the kitchen; some are flowery in texture and sweet, some crisp and tangy, we just need to find them the right home.  I have to say that the best way to eat a good apple is to give it a little polish on our trousers or jumper (why do we do that?) and crunch into it.  I like to eat the core and seeds as well.

Making this pud into a pure plant-based pleasure is a cinch, you’re really just substituting the butter in the traditional crumble with oil and some flax seeds, which offer a lovely nutty flavour and help to give the crumble a little bite and oodles of nutrition.  I am also not great at using large scoops of sugar, I need gentle persuasion.  You can probably make this with other sweeteners, but for once in the BHK, we’re going (almost) traditional.

Crumble is oh so simple but surprisingly many are still not great.  Being too sweet or having a dry, floury crumble are two cardinal sins of crumble-hood.  I like a nutty, crisp crumble.  This is why crumble is always enjoyed best straight out of the oven.  The longer its left, the more time for the crumble to loose its magic crunch.  I like to add nuts and flax seeds to add even more flavour and bite.  To avoid just a mouthful of floury sweetness, I like oats bound with a little flour.  Simple pleasures are always the best!

So grab a fireplace, a large spoon and a nice crisp autumn night and enjoy this true British classic.

Recipe Notes

You can use buckwheat flour and gluten free oats to side step gluten here.  I love the flavour of buckwheat; its fuller and deeper than wholemeal.

The amount of sugar you will need depends on your apples.  Ours are very sharp, so we went for 90g.  Jane has a sweet tooth (see above) and was very pleased with the sweetness level with that amount.

Crumble is amazingly adaptable, make it well in advance or make a large batch of apple sauce and use for other purposes (see above).  Crumbles also freeze brilliantly.

I don’t like going ott with cinnamon, I just like it somewhere in the background.  Not a main player in a crumble.  Add more if your a spicy crumbler.

Enough frivolity, lets crumble!!!!!!

The Bits

Apples

950g apples

60-100g light brown sugar (unrefined)

3 tbs water

1/2 – 1 teas cinnamon

 

Crumble

100g oats

20g flax seeds (ground)

75g mixed nuts (roughly chopped)

30g light brown sugar (unrefined)

70ml rapeseed/ olive oil

1 teas cinnamon

20g buckwheat/ wholemeal flour

 

Do It

In a saucepan, add all of the ingredients for the apples.  Bring to a gentle boil and cook for 20 mins with a lid on or until the apples are tender and just falling apart.

Mix all of the crumble ingredients together in a bowl.  Preheat oven to 200oC.

In a baking dish (approx 10″ by 8″), spoon in the apple sauce and sprinkle over the crumble mix until there is a nice thick layer.

Place in the oven and bake for 30 minutes, until the crumble is a dark golden colour and the apple sauce is bubbling away.

Before.....

Beginning…..

Middle......

Middle……

End!

End!

The Prequel (?)  - Windfall Apple and Oat Crumble with lashings of custard

The Prequel (?) – Windfall Apple and Oat Crumble with lashings of custard

Serve

We had ours with custard.  Mainly because we don’t have any ice cream in the freezer.  If we had ice cream, I am sure there would have been a long debate about which way to go.  Which way do you go?  The timeless question.  I think it depends on how the stars are aligned (or something).  PS – It must be vanilla ice cream.  Of course.  Anything else would be utterly ridiculous.

Beach walking off all that crumble - Dinas Dinlle, near Anglesey

Beach walking off all that crumble – Dinas Dinlle, near Anglesey

Foodie Fact

Crumble is food of the Gods and makes you happy:)

Dinas Dinlle Beach

Dinas Dinlle Beach

rsz_p1240351

Happy Autumn to you all!!!!!!!!!!!!

 

Categories: Desserts, Foraging, gluten-free, Recipes, Vegan, Wales | Tags: , , , , , , , | 7 Comments

Nutty Apricot and Sesame Energy Balls plus the benefits of soaking nuts and seeds

Nutty Apricot and Sesame Energy Balls

Nutty Apricot and Sesame Energy Balls

I love these little energetic things. The perfect way of cramming loads of nutrition and energy into the smallest possible area. These little balls are packed with protein power and full-on flavour and are highly portable! They went down a treat yesterday, I had to share them with you.

Nuts and dried fruits are nutritional power houses and contain vast amounts of good stuff; sugars and fats. The last two should of course be enjoyed in moderation and these little balls are perfectly portion controlled. Unless you make them the size of a cricket ball ( I prefer more of a squash ball size and smaller) then you’ll be getting the optimum levels of everything you need from a revitalising, healthy between meal booster.

PLAY BALL!
I have kept these very simple and natural. No added flavours, just the nuts, seeds and fruit. I like to use seeds primarily because they taste amazing, but they are also less expensive and work just as well as nuts. I used a good mixture of nuts, but you can mix and match with whatever you have handy. Nuts like walnuts, cashews and almonds blend smooth, it is more tough to get a Brazil nut to play ball! This is great when mixed with other nuts, adds a crunchy texture. The same can be said for sunflower seeds, once soaked they blend up nicely, unlike pumpkin seeds which take a little more blitzing action. If you have a high powered blender, non of this really applies, as they will take care of anything you put into them. They’d quite happily blend a bean tin I’m sure (this is an untested theory).

BENEFITS OF SOAKING YOUR NUTS
I mention nut soaking quite a lot in Peace & Parsnips, I think its important to know about and can really accentuate the flavour, texture and nutritional properties of nuts and seeds. It takes a little forward planning but is very much worth it. Nutrients are tucked away in our food and in some occasions, are missed by our bodies. They are not available to the body, so we miss out on all the goodness. This is known as the ‘bio-availability’ of nutrients and soaking nuts in water before using them opens up the nutrients to be absorbed by the body. They have known this for thousands of years in India and soaked almonds are promoted within the Ayurvedic diet for a number of health boosting reasons.

Soaking nuts in water, preferably overnight, inhibits the potentially harmful effects of enzymes inhibitors, tannins and toxins in nuts.  Nature doesn’t want seeds and nuts to germinate until the right conditions are present, by soaking nuts and seeds we are creating these conditions.  They literally come to life!  Enzymes are essential to good health, just as important as minerals and vitamins.  Soaking releases more beneficial enzymes that our bodies love.  Most nuts also taste better after they have been soaked, they plump up nicely and become crisp.  We normally soak to order, but you can soak in bulk.  This just means that your nuts need to be dried out a little.  You can do this in a dehydrator or in a low oven.  The nuts can then be stored in a air tight container and used on cereals and salads.

TOP FIVE REASONS TO SOAK NUTS, SEEDS (AND LEGUMES)

1 – Increase the amount of vitamins, especially B vitamins

2 – Produce greater levels of beneficial enzymes

3 – To make digestion easier

4 – Allows easier absorption of protein

5 – To limit enzyme inhibitors, tannins and potentially harmful toxins

We soak nuts in warm water and some people add a little salt.  Cover the nuts and leave them overnight, between 7 – 24 hours is best.  That’s it!

REASONS TO LOVE TAHINI (AND SESAME SEEDS)

Tahini is a paste made from ground sesame seeds and is one of our favourite ingredients.  A wonderful source of vegan creaminess that creeps into dressings, sauces, stews/ curry’s or mixed with jam/ molasses/ maple syrup and lathered on toast and crackers.  Tahini normally comes in light and dark varieties, dark has a much more toasted, full flavour.  Its not only the delicious aspects of tahini that are attractive, nutritionally its a proper superstar, its is actually one of the best sources of calcium found in nature and also keeps your skin vibrant and muscles toned.  It contains 20% protein which is higher than most nuts and is high in very good fats of the unsaturated variety.   See our Foodie Fact below for more nutritional bits and pieces.

Feel free to sweeten them as you see fit (taste the mix before rolling up) but I think they are mighty fine with just the apricots.  Good dried apricots will not be bright orange.  Try and get some un-sulphured apricots, they are out there and well worth the effort and slightly higher expense.  Hunza apricots especially (from Afghanistan) are really interesting.  If you are living in an area where loads of apricots grow, you could dry your own and even use the kernels instead of nuts or seeds.  Apricot kernels are delicious and becoming quite popular in the UK.

We love to play around with combinations of nuts, seeds and flavourings. The possibilities are huge and its much more satisfying and cheaper to make these at home. The main thing is having a dried fruit to bind everything together, normally soaked so that they break down nicely into a sticky paste. Then add nuts and seeds to the equation, any type that takes your fancy and flavour with things like citrus zest, cocoa/ cacao, rose water, orange blossom water, vanilla extract, pomegranate molasses, spices……etc.  Energy balls are a medium for a healthy snack charged with all the nutrition we need when leading an active and healthy life.

Nice sticky mix

Nice sticky mix

The Bits – For 12-15 energy balls

300g mixed nuts and seeds (soaked in water for at least 7 hours beforehand.  I used cashew, walnuts, brazils and sunflower seeds)

150g dried apricots (soaked in water for at least 1 hour before hand)

4 tbs toasted sesame seeds

2-3 tbs light tahini

2-4 tbs sweetener (maple syrup, brown rice syrup etc)

Do It

Drain your nuts and place in your blender/ food processor.  Blend them for a minute of so, scraping down the sides of the blender a few times.  Add the drained apricots and continue to blend until a chunky paste is formed.  You can keep the apricot soaking water, its lovely and sweet.  The mix should be sticky, you will be able to form small balls with  it between our fingers.  Stir in the tahini and sweetener (if using).

Pour the sesame seeds onto a plate and spread out.  With damp hands (stops the balls sticking to your fingers) take a roughly squash ball sized amount of mix (3-4 tbsp) and roll in your palms into a ball.  Pop it onto the plate and roll in the sesame seeds.  Apply a little pressure when doing this to make them stick.  Place the finished ball onto a serving plate.  Repeat until all the mix is used up.

These energy balls will firm up in the fridge and keep well in a plastic container out of the fridge.   Of course, they will not be lasting that long…..!

Serve

These type of energy balls are designed to be portable and travel perfectly.  They are especially good sustenance when exercising, down the gym or hiking.  They are a boost anytime and sometimes I like to nibble one before a busy day in the kitchen.  Intensely nutritious and easy to roll.

Chocolate and Coconut Energy Balls

Chocolate and Coconut Energy Balls – a simple variation with walnuts, sunflower seeds, cacao, coconut and vanilla extract

Foodie Fact

Tahini is a great friend of the BHK.  Very high in many vitamin B’s and vitamin E.  It also contains lot of minerals like iron and potassium and contains chemicals that help our liver detox.  Tahini is alkaline which makes it easy to digest and helps with weight loss.  As mentioned above it is very high in protein and even higher in calcium.  Try a scoop of tahini in the morning instead of dairy products and you are covering yourself for calcium and a healthy raft of other things.

—————–

Have you met Cosmos yet? He’s our new garden cat.  You may remember our dear Buster who has moved on…….where to we are not sure>  Cosmos is a character and it’s good to have him hanging out, lying down and occasionally purring.  Cats are great teachers in so many ways.

Cosmos - The new cat on the scene

Cosmos – The new cat on the scene

Categories: Desserts, gluten-free, Healthy Eating, Nutrition, Recipes, Vegan | Tags: , , , , , , , | 6 Comments

Blueberry and Macadamia Cheesecake (Vegan & Gluten free) – ‘Peace and Parsnips’ recipe featured in Hello! Magazine

Raw-cheesecake-

Raw Blueberry and Macadamia Cheesecake taken from Peace and Parsnips

‘Eat like Beyonce for a day’ with four recipes from Peace and Parsnips.  I have to say that I never thought I’d be feeding Beyonce!!!!  Beyonce is going vegan again for better energy levels, firmer skin and weight loss.  I’m sure she is loving the food also!

This cheesecake is completely raw, simple and gorgeous and this, and three other Peace and Parsnip recipes, have just been featured in Hello! Magazine.  Raw desserts are a real surprise and incredibly decadent and rich.  If you haven’t tried a vegan/ gluten free cheesecake like this before, now is definitely the time!

Randomly it also seems that Adam Richman, the ‘Man vs Food’ guy is also trying out a vegan lifestyle.  That is a huge surprise for a man I last saw eating a steak bigger than three peoples heads!  He’s finding that its the healthiest and most natural way to lose weight.  It seems like loads of celebs are getting into veganism, Jennifer Lopez is another one.  This can only be a good thing as the positive message and delicious food spreads far and wide.

‘Love more, judge less’.  Here’s Marco Borges and Beyonce talking about a plant-based lifestyle and the health benefits of a vegan diet.  It’s caused quite a stir Stateside!

Jane and I Are getting a load of dates in our diary for talks, cooking demos, pop up kitchens, book signings etc across the UK.  Check out the Recent Press and Contact Us page for regular updates.  It’s going to be an awesome summer on the road!  Looking forward to meeting some of you then hopefully!!!!

Here’s an excerpt from Peace and Parsnips:   ‘If you are yet to enter the magical world of raw desserts, this macadamia cheesecake is a sensational place to start. It’s so very rich and surprisingly healthy. If you try one recipe in this book, this is the one. I have yet to meet anybody who can resist it! I like to use cashews in the filling purely because of the price difference -macadamias are expensive – but for a special occasion, go for it! Depending on the season, any berry can be used for this recipe. Blackberries are a personal favourite – I love their bitter edge with the sweet creaminess of the cheesecake – although blueberries are delicious too.’

The Bits – For 8 slices For the crust

300g raw macadamia nuts

A handful of pumpkin seeds

90g dates (soaked for 1 hour, then pitted)

20g freshly grated coconut (desiccated is fine)

For the filling

360g raw cashews or macadamias (soaked for at least 3 hours)

120ml lemon juice

120ml Brown rice syrup (or other sweetener of your choice)

180ml coconut oil

A large pinch of sea salt

1 teaspoon vanilla extract

120ml water

For the sauce

400g blueberries

45g dates (soaked for 1 hour), pitted

Do It

To make the crust, put the macadamias, pumpkin seeds and dates into a food processor and pulse together until a rough crumble is formed. Add more dates if it’s a little dry or more nuts if it’s wet. The mixture should be able to be rolled into balls and not be overly sticky. Scatter a layer of coconut on the base of a cake tin (one of those with a pushy-out bottom). You can use a normal pie/quiche dish -it just makes it harder to extract the cake. Try lining your tins with a snug layer of clingfilm. Using your hands, press the macadamia crust on to the coconut covering the base. Press the edges down with your fingers, forming an even layer.

To make the filling, blitz all the ingredients in the now magically clean food processor (bless those kitchen elves) until you have a smooth cream-like texture. You may need a few goes to get it all incorporated, scraping the sides down with a spatula. Scrape out your filling mixture into the pie dish, bang it gently a few times on a work surface (to get rid of air bubbles) and smooth the filling down using a spatula.

Place in the freezer and freeze -for best results; eat on the day of freezing, or soon after.Remove from the pie dish using a thin cake slice around the edge and gently pushing the base out. Take it easy and slowly. Pop it into the fridge and allow it to defrost -a couple of hours will do. Place the blueberries and dates into your food processor (now miraculously clean again) and blitz well. Add a little water to thin the sauce out if needed. Pour over the cheesecake before serving, and if there is any excess sauce, serve it in a bowl as a berry bonus.

Categories: Cakes, Desserts, Peace and Parsnips, Recipes | Tags: , , , , , , , , | 7 Comments

Gooey Choco Nut Cookies (Gluten Free and Vegan)

 

Choco Nut Cookies (Gluten free)

 

Here’s my best attempt yet at gluten free cookies.  There are many gluten free folk attending retreats at Trigonos (where I cook).  The people attending last weeks mindfulness course loved these cookies and to be honest, there was very little difference in texture between the normal cookies that I made. Chewy and gooey in the middle, with plenty of chunks of melted chocolate.  Quite a treat!

I use trail mix in these cookies, but you can substitute any dried fruits and nuts you like.  Xantham gum is something that most gluten free cooks will have around, it really helps to bind GF baked goods together. I don’t normally use it in the BHK, as it is like gluten in being hard to digest.  The difference in texture though is pronounced.  I never thought I’d say this, but Xantham has changed the way I cookie!

Simple, crispy, gooey (gluten free) cookies, we salute you!!!

Based on the recipe ‘Brazil Nut and Chocolate Spelt Cookies’ taken from ‘Peace and Parsnips’.  I made these cookies for Steve Wright on BBC2 Radio and he loved ’em!  Hear my full interview with Steve here.

Brazil Nut and Chocolate Spelt Cookies (from Peace and Parsnips)

Brazil Nut and Chocolate Spelt Cookies (Original recipe from Peace and Parsnips)

The Bits – Makes 8 cookies

Dry

1oog gluten free white flour mix (Doves Farm do a good one)

30g brown rice flour

1/2 teas ground cinnamon

100g unrefined brown sugar

1/2 teas bicarb of soda

3/4 teas baking powder

Large pinch salt

2/3 teas xantham gum

 

Wet

90ml vegetable  oil

1/2 teas vanilla extract

30ml water (splash more if needed)

 

1 big handful vegan dark chocolate (roughly chopped into chunks)

1 big handful of trail mix (or mixed dried fruits and nuts of your choice)

 

Do It

Preheat an oven to 180oc/ Gas Mark 4.

Sift all the dry bits into a large bowl.  Mix all the wet together in a measuring jug, make a well in the centre of the dry bits and pour in the wet, stirring as you go.  Mix in the chocolate and trail mix.  Things should come together, but still be a touch powdery (nothing like a cake mix for example).  Add a splash more water if needed to bind things together.

Make small balls, smaller than a squash ball, in your hands.  Press in some of the goodies (choc and nut) and place on a lightly oiled baking tray.  Press them down a little with your fingers to form a fat disc, they’ll expand in the oven, bear this in mind when spacing them out.  Leave a 5cm gap around each cookie.

Pop in the oven and bake for 11-13 minutes.  Ovens vary, if its a fan oven, check after 11, otherwise 13 minutes is good.  A little overbaking will make them crispier, but I like them gooey in the middle.  Remember, cookies are done when they have a crisp coat around them, they will be soft, but firm up on the cooling rack.

Leave the cookies to cool on the tray for a couple of minutes and them transfer carefully to a wire cooling rack.  Eat as soon as cool enough to scoff!

Serve 

Have you ever made a cookie ice cream sandwich?  Go for it, especially when they’re hot.  Place on cookie into a bowl, spoon over some ice cream and place the other cookie on top.  WOW!

Foodie Fact

Eating small quantities of dark chocolate daily can help the heart, assisting blood flow.  It also contains several compounds that make you feel good, even the chemical that is released when we fall in love!  Flavanoids are also present that help to regulate blood sugar and it is packed with anti oxidants.  These are just a scattering of the incredible benefits of our favourite sweet nibble.

Working on the land yesterday at Trigonos.  Planting some Crown Prince Squash, one of my favourite varities.

Working on the land yesterday at Trigonos. Planting some Crown Prince Squash, one of my favourite varities.

 

Categories: Baking, Desserts, gluten-free, photography, Recipes, Snacks and Inbetweens | Tags: , , , , , | 6 Comments

Quick Blackberry and Rowan Jelly Tart

 

Quick Blackberry and Rowan Tart

Quick Blackberry and Rowan Tart

Following on from the ‘Simple Blackberry Compote‘, we take the next reasonably logical step, the ‘Quick Blackberry Tart’.  The Beach House is beginning to resemble mound of blackberries at the minute, our garden and the neighbouring horse fields are a sea of green with many purple patches.  Forgive us for our bramble based indulgence, but they’re so tasty.  It seems that horse muck is the ideal breeding ground for giant blackberries, although horse manure seems to benefit all plant life, our tomatoes definitely appreciate it.  Even though our neighbouring horses are a little wild and aloof, we thank them for producing their fertile goods.

As with the compote, cooking rarely gets easier than this.  Three ingredients and minimal fuss make this the perfect last minute/ lazy moment dessert.  It is of course, greater than the sum of its parts and is one of those recipes that punches well above its weight (not sure if that analogy is particularly Beach House-ified!)  I use frozen puff pastry for very obvious reasons, any brave soul who attempts to make their own puff pastry cannot be described as ‘lazy’ in anyway.  Its quite a labour intensive process involving advanced folding and rolling techniques.  I have made a type of parantha that is similar, but a parantha is a very forgiving format (like a fat flaky chappati).  Puff pastry is something we have in the freezer and use when our folsk visit, they all seem to love a bit of crumbly dough.  Dad is here at the minute and he approved of this tart, eating the leftovers for lunch which is not a bad sign.

The rowan jelly has been kicking around our fridge for a while and this tart is the perfect home for it.  We have plenty of rowan berries and elderberries loitering around the Beach House and we are planning on a mass harvest very soon.  Hopefully next year we’ll have homemade rowan berry jams to sample and probably whack in a cake/ tart.

There are so many differing ways that you can take this tart.  The astringent rowan here works well with the sweet blackberries, our berries were very sweet and you may like to add a little more sweet jam/ jelly if you have a batch of more tart fruits.  Once you’ve made the base, you choose the toppings.  Something like a pizza desert.  This recipe is simply what was to hand, seasonal and looking good. We’ve had it with apples and marmalade, strawberries and cashew cream, plums and star anise, pear and cinnamon, banana and custard……the list goes on.  All of them simple and very quick to get together.

The pastry base is best blind baked, depending on the tart filling, the pastry may seem ever so slightly soggy in the very middle.  It is cooked and is just a result of the liquid wetting the pastry and having something like a steaming effect.  Think a Chinese dumpling as opposed to a pasty (like a Jamaican Pattie).  The combination of soft middle and flaky outside only adds to the textural fun.

The Beach House Potato Patch (looking a little sorry for itself after a serious blight infestation, theres always next year!)

The Beach House Potato Patch (looking a little sorry for itself after a serious blight infestation, theres always next year!)

The Bits – For 4

250g block of puff pastry (frozen is much easier)

6 big handfuls of blackberries (or as needed)

4 tbs rowan jelly (or other fruit jam)

 

1-2 teas vegetable oil

 

Do It

On a lightly oiled surface, using a rolling pin, roll out your pastry in a roughly rectangular shape.  Flipping it over a few times, whilst rolling, giving the  pastry a good even thickness and light coating of oil.

Place on a baking parchment and give it another few rolls.  Score a 1 inch border around the edge of the pastry by running the tip of a knife around.  Cut roughly 1/2 way through the pastry with a sharp knife.  Poke the base (not the border) a few times with a fork, this will lessen the rising.

Preheat an oven to 180oC and when warm, pop in the tart base bake for 12 minutes.  Until lightly golden and well risen.   Press the base of the tart down, leaving the border slightly raised.  Spoon in and spread the jelly/ jam and scatter over a good layer of berries, packing them in tightly.  Place back in the oven and bake for a further 15-20 minutes, until the border is dark and golden and the fruit is soft.  Leave to cool for 10 minutes and serve warm.  You know your oven, if its not a boss fan oven, then flip the tart around halfway through cooking to balance the bake.

The tart fresh out of the oven

The tart fresh out of the oven

Serve

Dad is here, we had custard!!!  There is hardly any difference between normal custard and vegan custard, try making custard with almond milk, its extra yum!

Jane and Dad getting stuck in!

Jane and Dad getting stuck in!

Foodie Fact

Rowan berries grow all over the UK and can be seen a mile off due to their vivid red colour.  These berries have long been regarded as fantastic for health; they boost the immune system, help the digestive system, prevent certain cancers and reduce bacteria infections.   They also make a very tasty jam.

These little red suckers are packed full of vitamin C and fibre and also contain a very powerful blend of antioxidants (aka disease fighters).

Do not eat rowan berries without cooking or freezing them for a decent period of time, they are quite toxic.  They contain what is called parasorbic acid, which is no good, but when heated or frozen this acid transforms into sorbic acid, which the body loves.  Rowan berries are technically a ‘superfood’ that lives on our doorstep.  They can also make for a potent and eye popping liqueur!  (Isn’t that what they call the best of both worlds!!!?)

Rowan berries are one of the many hedgrerow goodies that seem to be overlooked.  I don’t think it will be long until many more folk are out there at this time of year, harvesting the bounty of fruits and leaves that are springing out of our hedgrerows, many boasting fabulous health giving properties and a diversity of flavours and textures.

Categories: Baking, Desserts, Recipes, Vegan | Tags: , , , , , , , , , , | 5 Comments

Strawberry Tofu Ice Cream Cake with Fig and Poppy Base (Raw/Vegan/Gluten-Free) + The Best Way To Wash Your Veggies

Strawberry Tofu Cheesecake with Fig and Poppy Seed Base (Raw/ Vegan/ Gluten Free)

Strawberry Tofu Cheesecake with Fig and Poppy Seed Base (Raw/ Vegan/ Gluten Free)

Please don’t be put off by the sound of tofu in a dessert, it is a truly wonderful addition.  Vegans wouldn’t get very far without it!!!!  Tofu has a bad rep, this cake will change it all…..Tofu is a real hero and if bought organic, is a nutritional wonder to boot with a smooth as silk texture.

It really is amazing what you can do with a blender.  This is a light, refreshing take on a cheesecake, only frozen and with the added interest of being made with tofu.  It takes minutes to prepare and sits happily in the freezer.  This has to be one of the healthiest desserts we’ve made at the BHK with bags of strawberries and only a small amount of figs in the base.

Raw desserts are amazing, but some hide huge quantities of sugar, normally in the form of dried fruits (primarily dates).  It is natural sugar, but it is still sugar.  This dessert is lower in sugar than most, the strawberries go a long way to sweetening the cake.  Raw desserts are not always healthier than other desserts, its worth bearing in mind.

Silken tofu is a vegan staple for dessert, baking and all sort of textural fun.  Tofu is high in protein and is a wonderful vehicle for flavours, of course by itself it is bland, its like a blank canvas for a creative cook.  We have used it in cakes to substitute eggs and it does an admirable job.

The base of this cake goes all seedy.  We have found that going raw can cost alot more, a main contributor is nuts.  You can get through alot of them, especially when making desserts.  Instead of flour, you use cashews.  In fact, many of our staples ie rice, cous cous, pasta etc go out of the window on raw and are replaced by fruit and veg.  Certainly not a bad thing for the body, but it can hit you in the wallet/ purse/ piggy bank.  Seeds are the answer and almost equally as flavourful.  For a crunch base like this, they are perfect.  We have also been making butters with them and they are just as tasty as their nutty compadres.  Go seed!

8 REASONS TO LOVE STRAWBERRIES (EVEN MORE)

–  Big C, very big C.  Super packed with Vitamin C (8 strawbs =150% rda)

–  High in fibre (meaning that even though they are beautifully sweet, they have a low GI index)

–  Member of the rose family (how romantic!)

–  Virtually fat free (for those who think that matters. Fat doesn’t make you fat, to be covered in a later post.  Fat is actually very cool.)

–  Full of manganese=great for bones and growth.

–  They fight the big C (Cancer) with something called anthocyanin.

–  Some scientists have said that strawberries are actually anti-aging.

–  Super high in the vitamin B’s, which help metabolism.

Beauty Strawbssss!

Beauty Strawbssss!

CLEANING YOUR FRUIT AND VEG

We’d always recommend that you give strawberries a good wash.  They can attract all sorts of wonderful creep crawlies and dusty dirt.  Here are some top tips for cleaning fruit and vegetables, especially those bought in supermarkets (i.e. not particularly fresh and probably covered with chemicals and pesticides)  This makes a HUGE difference:

This cake is not made with an ice cream maker, so expect a few ice crystals if eaten frozen.  We find it best semi-thawed.  Take it out the freezer an hour before serving and it should soften up nicely.

Makes one large tart, enough for six slices.

The Bits

Topping: 1 punnet strawberries, 1 box silken tofu (350g), 2 tablespoons of sweetener of choice (we used a cane sugar syrup), 1 teaspoon vanilla extract, ½ cup of soaked cashews

Base: 1 cup of dried figs (soaked), ½ cup ground flaxseeds, ½ cup sunflower seeds, ¼ cup of pumpkin seeds, 2 tablespoons poppy seeds

Fresh from the freezer

Fresh from the freezer

Do It

Easy as pie (cake)!

Put all the filling bits in a blender and blend so that you get a thick double cream texture.

Put all the base ingredients into a blender and blend so you get a sticky clumpy mixture that can be rolled into balls.  This will take a few goes, make sure you scrape down the side to incorporate the chunks.

Press the base into a 9” dish circular tart dish lined with cling film.  Pour in the filling and pop in the freezer.  We decided to make two small fat ones, so we could eat one who cake between the two of us.  Some call this greed, we call this the good life!!!!!

Strawberry Tofu Ice Cream Cake

Strawberry Tofu Ice Cream Cake

Serve

Take it out of the freezer before service and it will have a soft scoop ice cream feel with a nice crunchy base.  You will no doubt have some strawberries or other berries lurking around your fruit bowl, this cake is great with them.

We Love It!

The closest we’ve come to a really healthy dessert that doesn’t taste healthy (you know what we mean here).  This is the perfect summer cooler and has a nice richness even though dairy has not entered the building.

Foodie Fact

(Yawn)  Where do you get your protein in a vegan diet? (Yawn again)  The question on the tip of most carnivores tongue could be simply answered with TOFU.   Tofu is an amazing plant based source of protein and is now readily available in most parts of the world.  It has no cholesterol, is low in fat and contains a similar amount of protein to dairy and meat.  Firm tofu is also high in calcium.  As I mentioned above, just make sure it’s organic and not GMO.

Categories: Cakes, Desserts, gluten-free, Raw Food, Recipes, Vegan | Tags: , , , , , , , , | 6 Comments

Dark Chocolate, Ginger and Beetroot Cake with Orange Cream

Dark Chocolate, Beetroot and Ginger Cake with Orange Cream

Dark Chocolate, Beetroot and Ginger Cake with Orange Cream

This was Jane’s birthday cake this year and quite a treat it turned out to be.  I was trying to combine J’s favourite things into a delicious lump of sweet goodness.  It’s a turned into a flavour explosion!  I think it worked out rather well and has been gobbled up in double quick time.

Everytime I make a cake, Jane and I say the same thing; ‘we’ll never eat all of this’.  Two days later we have an empty cake tin and smiles on our faces!  This is our last blast of cake for a while as Raw Earth Month approaches, we’re going raw again but taking it to another level, more to info will follow.  What a way to go out though!

Jane’s birthday was spent wandering around a beautiful local estate with champagne and a picnic under some redwoods, we then had coffee up at the local vineyard, Pant Du, and even managed to wander across to Beaumaris on Anglesey for a slap up feast with free flowing wine.  Not bad for a couple of country bumpkins!

This makes a large cake (probably enough for ten slices) in the Beach House that means a day’s worth of cake!  This recipe is supposed to be light, but I found it to be quite heavy, like a brownie texture.  I’m sure I did something wrong, but I’m not sure what?  I made it in a hectic blur of birthday preparation and was wrapping presents and whipping eggs at the same time, multi-tasking has never been a strong point of mine.  Let us know if yours turns out all light a fluffy.

I served the cake with whipped cream, I thought about a chocolate ganache, but that seemed like chocolate overkill.  The orange cream works out nicely, adding a touch of citrus to what is a slice of real richness.

I am not a huge fan of following elaborate baking recipes, but this was lovely J’s bday, so extra effort and focus was required.  The thing about baking like this is that you end up using every bowl and utensil in the kitchen and cover every work surface with globs of ingredients and flour ends up in the strangest of places.  I did enjoy making this, I loved the ingredients and got some extra special chocolate and cocoa in, working with good ingredients is always special.

Kitchen carnage - the caking making process in full swing

Kitchen carnage – the caking making process in full swing

I’ve used ounces here as that what the original recipe was in and I don’t have any prejudice regarding metric units etc.  An ounce is an ounce, a cup a cup, a whatever a whatever.  Hope it doesn’t cause any hassle.

Use any excuse to make this cake, a distant cousins birthday, the anniversary of your local post office, whatever it takes…BAKE IT!

The Bits

8 ounces fresh beets, 7 ounces fine dark chocolate (70%) 125g, 2 tbs coffee liquer, 3/4 cup + 2 tablespoons butter, 1 cup + 2 tablespoons all-purpose flour, 1 1/4 teaspoons baking powder, 1 1/2 cup good quality cocoa powder, 1/2 cup finely diced crystallised ginger, 5 eggs, 1 cup caster sugar

To Serve – 2 cups whipped cream, 1 tbs orange zest

Do It

Lightly butter an 8-inch cake tin (spring form is good). Heat the oven to 350 degrees F.  Line base with baking parchment if you prefer.

Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.

Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir.  When the chocolate looks almost melted, cut the butter into small pieces and add to the melted chocolate, leave to soften.

Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.

Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks and coffee liqueur. Fold in the beetroot.

Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.

Transfer quickly to the prepared cake pan and put in the oven, decreasing the heat immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a toothpick , if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.

Chocolate and Beetroot Cake

Chocolate and Beetroot Cake

Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold.

Whip up some cream until getting thick and stiff, mix in orange zest and combine well.

Serve

In very thick slices, with lashings of whipped orange cream and poppy seeds (if you have them, we didn’t!).  The more whipped cream, the better.

Dark Chocolate, Ginger and Beetroot Cake

Dark Chocolate, Ginger and Beetroot Cake

We Love It!

This is a dark, rich cake and has a pleasing full texture.  It is dense, but still moist and certainly beats your average chocolate sponge.  The beetroot adds a little earthiness and the peices of ginger are a pleasant surprise.

Foodie Fact

This is a cake with added healthy benefits, yes you’ve got your sugar and all but there is also ginger, beetroot and some wickedly dark chocolate.

Dark chocolate is just a wonderful thing, much, much better than milk or white it also boasts bags of nutritional extras.  Good for the heart and brain, full of vitamins, antioxidants and minerals, it even packs a mild stimulant similar to caffeine to give you a little bump in the right direction.  Eaten in moderation, dark chocolate is a real super food hero.

Jane and I heading out for a birthday dinner bonanza

Jane and I heading out for a birthday dinner bonanza

 

Categories: Baking, Cakes, Desserts, Recipes | Tags: , , , , , , , , , | 3 Comments

Thai Mango and Coconut Purple Rice with Basil

I could have taken pictures of this dessert all night, but it was getting cold.

Thai Mango and Coconut Forbidden Purple Rice with Basil (Vegan)…..quite a mouthful this wonder dessert, in more than just the name!

If you love this magical dessert, you have been to Thailand and probably savoured it in a hectic street scene with a plastic spoon and big smile on your face.  It’s one of those experiences that etches itself on your memory, your first taste of sticky coconut rice is not easily forgotten.

The very mention of this desert and I’m weak at the knee; one foot in dessert heaven, its full of unspeakably good sweet stuff and awesome flavour combos. As you may gather, I quite like this dish, it’s up there with my top desserts of all time (ever) in the world.

I’m not a huge dessert fella, but sweet coconut rice topped with mango is something I’d swim to Thailand to try again.  Jane brought it all the way to the Beach House and it was a very pleasant surprise.

Jane made this ‘Forbidden Rice’ for one of our date nights (in). We are some of the luckiest folks you’ll ever meet and get much good luck/ news/ people crossing our paths and we felt like celebrating it all. I opened something fizzy and Jane disappeared into the bowels of the Beach House Kitchen to work her culinary magic spatulas, and what a feast we had. The Corn and Coconut Korma (recipe coming soon) was something to write home about (even though we were already home) but the dessert…………..I do a lot of the cooking in the B.H.K. and I also work in a kitchen for my sins, so to have a dinner presented to you with such care is a recipe for a magic night.

Purple rice (sometimes called black rice) was deemed so special, fragrant and nutty, it was only served to emperors in ancient China, hence the ‘forbidden’ moniker.  It was also popular in the fascinating Indian region of Manipur, where it is still served on very special occasions to much fanfare.  It is believed that all of the strains of this rice lead back to the Manipur region.  It is a glutinous rice and is grown in many different countries now, it is exceptionally nutritious (see the Foodie Fact) and has a distinct, full flavour.  This rice also makes for a very funky porridge.

The only problem is getting hold of the stuff, the real deal is hard to find.  Jane picked some up in Glastonbury, which is the heart of all things obscure and nutritious foodstuffs within the UK.  I imagine if you live in certain pockets of California it grows on trees there!  But generally, it may take a while to track down.  Our advise, persevere and bring this dessert into your life.   Of you can’t get black, go white jasmine instead.

This is an easy dessert to make and is perfect for when you fancy adding something a little exotic to proceedings; mango and coconut are a legendary pair and the coconut pouring sauce, quite literally, tops it off.

We had some pouring sauce left over and its been making cheeky appearances on all sorts of things, mainly bowls of muesli.

You may like to add a little jasmine thai rice to the mix, it turns a wonderful purple colour when combined with the purple/black rice.

A word on coconut milk: there is some real rubbish out there.  We have managed to find a little sustainable Sri Lankan project that makes the finest coco milk, it cannot be compared with the stuff you’ll find clogging most supermarket shelves.

MORE BEACH HOUSE DESSERTS TO TICKLE YOUR FANCY:

Raw Coconut Lime Cheesecake

Moist Almond and Olive Cake

Raw Chocolate Brownies

Raw Strawberry Tartlets

Sweet Coconuts and Happy Days to you allXXXXX

Makes enough for two very lucky folk

The Bits – For 2

1/2 cup black rice (or any rice you prefer really)

1 big handful of jasmine rice

1 can sustainable coconut milk

1/2 cup sugar (we used unrefined brown)

1/2 teas sea salt

1 ripe/ fragrant mango

Garnish

2 tbs toasted dried coconut (desiccated coconut will do)

Several leaves of basil (we forgot the first one, but it would be amazing)

Do It

Soak black rice for four hours or overnight to get nice and tender.

Cook all rice in a saucepan, cover with plenty of water and bring to a boil, simmer for 30 – 40 minutes or until tender but still with a little bite.  Drain, keep warm.

Pour coco milk (make sure you get all the cream from the bottom of the can), sugar and salt into saucepan and bring to boil, simmer for 5 minutes, stirring almost constantly.  Reserve a cup for pouring at this stage.

Add your rice to the saucepan, heat again gently to a boil, then simmer for 10 mins until it thickens.  Check sweetness.

Cut mangoes, this can be quite a fiddle, so heres a little example of how its best done by Peggy Trowbridge Filippone (we loved the name).   This will give you cubes, for the thin slices, just take off the skin at  the cubing stage and slice thinly.  Any questions, we are here to help on the mango hotline, Wales.

Next up toast your coconut in a small frying pan, medium heat for 5-8 minutes will do and this can be done well in advance, although warm is better.

Forbidden Purple Rice gets a drizzle

Forbidden Purple Rice gets a drizzle

Serve

In lovely shallow bowls (small servings are best as this is a very rich dessert), spoon in your purple rice, lay on your slices of mango (fan shapes look brilliant here) and offer the pouring sauce in a small jug.  The general sweetness of the dish will be enough for most.

Sprinkle on your coconut and basil leaves and serve warm and immediately.

We Love It!

You’ve seen the pictures, you’ve heard me get all excited, you imagine the flavours……..you know you’ll love it!

Foodie Fact

Purple/ black rice contains all of the 18 amino acids, which means that technically you can live on the stuff.  Great for dessert islands (small joke there)!  It is also high in iron, zinc, copper, caroten and several great vitamins.

It also contains anthocyanins, which make it black and are also found in blueberries and peppers.  This chemical mops up bad molecules and is a poweful anti-oxidant.

Purple/ black rice has also be touted as  the new superfood against the big C (cancer).

Tunes

Because music and food are the same thing, one in your ear, one in your mouth……

Two tunes this time from Beach House radio and both relevant to this incredible dessert.  Deep Purple ‘Child in Time’ for the deep purple of the rice and because it reminds me of the dawning or rock music in my world (I was around 10 years old in the back seat of a car when it hit me like bolt, you can wail and not be told off! IT’S ONLY ROCK AND ROLL.  If I could sing like Ian Gillan, I’d happily forgo my forbidden rice.

and a shaky clip from one of my favourite music bars in the world, the Adhere Blues Bar (just of the infamous and rubbish Khaosan Road) in Thailand (queue more wailing with a Thai accent).

Categories: Desserts, Recipes, Vegan | Tags: , , , , , , , , , , | 15 Comments

Monkey Puzzle Nut and Jaggery Muffins (Vegan)

The Beach House Kitchen (and a box of carrots)

We’re on the road in France and Spain at the minute, but here’s one we did earlier…….

We have some lovely friends of the Beach House Kitchen to thank for these nuts, Rachel and Axel over on Anglesey, who somehow man-handled their monkey puzzle tree into letting go of its precious nuts.  Not an easy task, these trees are seriously covered in sharp spines.

We saw this technique being executed by the British wild food guru Hugh Fearnley-Whittingstall on his TV programme ‘Veg Everyday’ recently and he needed the help of a tree expert and a hydraulic lift.  From what Rach tells me Axel simply shimmied up a neighbouring tree and shook the hell out of the top, using only a snake catching pole (Axel is an expert in all things snakes and adders) and net.  Unconventional harvesting techniques demand an unconventional recipe me thought.  Hugh made a tasty looking summer cous cous salad out of his puzzle nuts, but we were on a different page all together.

Monkey Puzzle Nuts

So I had a bowl of these beauties, I roasted them and tried one, tastes a little like a chestnut merged with a pine nut.  They are probably best just eaten as they are, but I couldn’t resist sticking them in this vegan muffin recipe that I’ve been sitting on for a while.  A word of gentle warning, these nuts do go a bit dry after roasting and when baked.  CRUNCH!

Jane has been fantasising about cake now for a few days and I have finally got around to making my poor, long suffering lady something resembling a sweet thing.  This is as close as I get really, all that white flower, butter and sugar makes me feel a little queasy.  These muffins are packed with the good stuff and still taste mighty fine.

Monkey Puzzle Tree

What on earth is a Monkey Puzzle Nut?

The monkey puzzle tree (or Araucaria araucana if you’re Latin speaker) is an evergreen that can grow up to 40 metres tall with a trunk of two metres wide!  The tree is covered with sharp, blade-like, ‘reptilian’ leaves or spines that make the monkey puzzle nut one of natures toughest morsels to harvest.  The tree is native to the low Andean slopes of Chile and Argentina but seems to do well on this little grey island.  It is a hardy conifer and you regularly see them sticking out of gardens and stately home driveways.  I don’t think there is a more incongruous tree on this island than the monkey puzzle.

What on earth is Jaggery?

Jaggery is an unrefined sugar used in many parts of the world, known as Gud in India.  It  has an amazing toffee-like texture and can be made with palm, coconut or date tree sap.  Jaggery has a powerful, caramelised flavour that sets it apart from any sugar I have come across.  It is high is sucrose and can be used as a healthier alternative to refined sugar.  Great in a chai.  I like to bake with it because it flavours and sweetens.

You could use a good unrefined brown sugar as a substitute, or even something like molasses, as jaggery can be a little hard to track down.

These muffins make for a great breakfast (they are nice and dense) and are best served warmed through.  A cold muffin has an air of austerity to it that a baked good should not possess.  If you are storing them, make sure they are in a well sealed container or well cling filmed, they can get a little dry these vegan sorts.

I used polenta and oats here as they were in the cupboard, another flour like spelt, rye or tapioca will work really well.  Polenta isn’t quite fine enough to bind and bake as well as other flours.  The oats add alot of ballast and ‘feel’ to these wonder muffs.

Monkey Puzzle Muffins in the mix

Makes for six hearty muffs.

The Bits

2 cups polenta, 2 cups oats, 1 teas cinnamon, 1 teas baking powder, 1/2 teas bicarb,  1/4 teas sea salt, 2 mashed bananas, 1/2 cup coconut oil, 1 grated carrot, 1/2 cup jaggery, 8 finely diced dates (finely chopped), 1 teas vanilla extract, 2/3 cup monkey puzzle nuts (or pine nuts/ your favourite nut), 1/3 cup chopped dark chocolate (finely chopped), 1/3 cup roasted pumpkin seeds, 1/2 cup soya milk (or your favoured milk)

Do It

Preheat your oven to 375ºF and grease six muffin cups (or use silicon muffin cups).  In a bowl, mix with vigour the polenta, oats, cinnamon, baking powder, baking soda, and salt.  In a food processor, blitz together the banana, coco oil, jaggery and vanilla until relatively smooth with just some small banana lumps remaining.  Add wet mix to dry and add carrot, chocolate, seeds and milk.  Fold and stir together nicely until just combine.

Muffins pre-mix

Divide the batter up between the six muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a thin knife inserted into the center of a muffin comes out clean.

Ready to bake

Serve

With a cup of fine tea.  Best warm from the oven, but great in a packed lunch too.

Lovely looking muffs

We Love It!

Simply put, we know of no cooler muff.

Foodie Fact

Jaggery is unrefined and a more complex carbohydrate than normal white sugar.  It contains magnesium and salts and good levels of the antioxidant selenium.  Jaggery also contains iron, which helps ease tension.

Monkey Puzzle and Jaggery Muffin

Categories: Baking, Desserts, gluten-free, Recipes, Vegan | Tags: , , , , , , , , , | 12 Comments

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