Hot Cacao

This is a super simple hot chocolate recipe, that is a little healthier & has a slightly more grown up flavour than the standard kind. It's currently on repeat in my kitchen especially for an afternoon pick me up . I tend to avoid it too late in the evening as cacao can be quite stimulating especially if you're really sensitive to caffeine like me. I've kept it really simple in terms of ingredients here but if you were feeling fancy you could add a dash of ground cinnamon or ground cardamon here or some medicinal mushrooms in powder form for their immune boosting qualities.

Ingredients

• 250ml oat milk*
• 1 tbsp raw cacao powder
• 1 tbsp maple syrup

Method

1. Pour the oat milk into a small saucepan and allow to heat gently over a low heat.
2. Add the cacao powder & whisk vigorously. 
3. Add the maple syrup & whisk again.
4. Once desired temperature is reached, give another little whisk before pouring into a mug. You could use a milk frother at this point for extra frothiness.

*Loving this kind at the moment

Lemon & Poppy Seed Scones

Some zingy scones for the weekend. They are made with spelt flour which is lower in gluten than wheat & many find easier to digest. They are sweetened with maple syrup instead of the usual white sugar so will keep you blood sugar levels on a more even keel. The poppy seeds provide a pleasing crunchy texture to offset your chosen creamy or sweet fillings. I chose homemade raspberry jam & a thick natural greek yoghurt for mine.

Serves 6

Ingredients:

• 350 spelt flour
• 2 tsp baking powder
• 1 tsp bread soda
• 100g butter, cut into cubes
• 3 tbsp maple syrup
• 175ml almond mik
• 1/2 lemon, juiced
• 1 egg, beaten to glaze

Method:

1. Preheat oven to 160ºC/325ºF/Gas 3. Line a flat baking tray with a sheet of baking paper.

2. Place the flour, baking powder, bread soda and salt into a large bowl. Add the butter and begin to rub it in to the flour until the mixture resembles coarse breadcrumbs. Add the lemon zest and poppy seeds stir to distribute evenly.

3. In a separate bowl whisk together the milk and lemon juice and maple syrup. Make a well in the centre of the dry ingredients and pour in the wet mix, bring together to form a dough. Shape the dough into a round and roll out on a lightly floured board. Use a round cutter to cut out as many scones as you can, then bring the dough together and roll out again. Repeating the process until you have used all of the dough.

4. Place the cut scones onto your prepared baking tray. Brush the top of the scones with the beaten egg, this will give them a nice golden colour. Transfer to the oven and bake for about 12 minutes or until golden and cooked through. Leave to cool on a wire rack before serving with your favourite toppings such as butter, jam, cream, fruit or yoghurt.

Blood Orange & Banana Popsicles

I made these popsicles a while back when the weather wasn't so great but blood oranges were in abundance in the grocery stores and markets. In anticipation of the Summer ahead you might say. Today is the hottest day of the year so it seemed fitting to finally get these up on the blog to be enjoyed.

 You could happily substitute the blood orange juice for a tangy mix of grapefruit & orange or seasonal berries. Keep the banana base as in the recipe below just switch out the blood orange juice for your chosen fruit, juice or mash it, then add it in. I hope you get to enjoy the hottest day & cool down with a pop or two.

Makes 12 popsicles

Ingredients:

Banana base layer:

• 1 can coconut milk
• 2 bananas
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Blood orange top layer:

• 6 blood oranges, juiced
• 2 tbsp maple syrup

Method:

1. Place the coconut milk, bananas, vanilla extract and maple syrup into a blender. Pulse until smooth. Pour the banana layer into the popsicle moulds about 3/4 full. Place the popsicle mould into the freezer for 30 minutes.
2. To prepare the blood orange layer place the blood orange juice and the maple syrup into a jug and whisk together. After 30 minutes remove the popsicles mould from the freezer and pour the blood orange layer over & insert the popsicle sticks. Return to the freezer and freeze a further 5 hours or until completely frozen.

Blueberry & Oat Cookies

This is a tasty cookie recipe that contains only 4 ingredients & are really quick to prepare. They are perfect for when you are craving something sweet. The addition of peanut butter, which naturally contains protein and fats, will help to keep you feeling fuller for longer and avoid any blood sugar dips.

Serves 6

Ingredients:

• 90g oats
• 125g peanut butter
• 100g coconut sugar
• 125g blueberries

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Place a sheet of baking paper onto a baking tray.
2. Mix together the oats, peanut butter and coconut sugar until well combined. Add the blueberries and stir through.
3. Shape into small rounds with your hands and lay them out on the baking paper. Leaving enough space for them to spread a little in the oven.
4. Bake for about 12 minutes, then leave to cool on a wire rack to cool and firm up.

Cacao Bliss Balls

These bliss balls are a great source of protein, good fats, vitamins & minerals. Lucuma powder is made from the fruit of the 'Pouteria Lucuma' tree native to Peru, Chile and Equador. The lucuma fruit is then fried at a low temperature and milled into a fine powder which is naturally sweet and contains iron, zinc, calcium and protein. They also contain medjool dates which are my favourite type of date because they naturally sweet and soft in texture, which makes them perfect for blending. If you can't find medjool dates you could always used regular dates but soak them in a little hot water to soften before blending.

Makes 5 balls

Ingredients:

• 2 tbsp raw cacao powder
• 2 tbsp lucuma powder
• 2 tbsp ground almonds
• 2 tbsp cashew nuts
• 10 Medjool dates
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• Desiccated coconut, for rolling

Method:

1. Place all the ingredients into a food processor. Pulse until a rough paste is formed.
2. Shape into balls, then roll in desiccated coconut. Transfer to the fridge for at least 30 minutes to firm up.

Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

• 250g rolled oats
• 125g raisins
• 75g flaked almonds
• 100g sunflower seeds
• 2 bananas, mashed
• 150ml coconut oil, melted
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line a 20cm square cake tin.
3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
4. Add the mashed banana and stir through.
5. Pour over the coconut oil and vanilla extract and stir well.
6. Tip the flapjack mix into the prepared cake tin.
7. Bake for about 30 minutes, until golden brown.

Chocolate & Walnut Banana Bread

A slice of banana bread is a handy snack to have to hand for that mid-afternoon slump. I often make a loaf, slice & freeze the slices individually. I'll defrost a couple of slices as necessary & eat them as they are or maybe warm gently on a frying pan or on top of the toaster before enjoying with a cup of tea. This version is made with a mix of ground almonds and coconut flour, making it naturally gluten free and high in easily digestible plant protein.

Ingredients:

• 4 eggs

• 1 tsp vanilla extract

• 100ml olive oil

• 3 tbsp honey

• 4 bananas, mashed

• 1 tsp cinnamon

• 75g coconut flour

• 1 tsp bread soda

• 1 tsp baking powder

• 75g ground almonds

• Pinch of sea salt

• 100g dark chocolate chips

• 75g walnuts, chopped

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line a loaf tin.

2. Whisk together the eggs, vanilla extract, olive oil and honey. Add the mashed bananas and cinnamon, mix through.

3. Sift in the coconut flour, bread soda and baking powder. Fold through the ground almonds and salt. Lastly add the chocolate chips and walnuts and mix together well.

4. Tip the mixture into the prepared loaf tin. Transfer to the oven and bake for about 40 minutes or until golden and cooked through.

Chocolate Coconut Bites

These little bites of heaven are a play on the 'Bounty' bars I grew up eating. This version is a little healthier of course but is rich & flavoursome with addition of dark chocolate & real pieces of coconut.

Serves 12

Ingredients:

• 240ml coconut milk
• 60ml coconut oil
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea-salt
• 225g desiccated coconut
• 400g dark chocolate, 72% cocoa solids

Method:

1. Grease and line a 20cm square tin.
2. Whisk together the coconut milk, coconut oil, maple syrup, vanilla extract and sea-salt. Once well combined add the desiccated coconut and beat together.
3. Pour the coconut mix into the prepared cake tin and transfer to the freezer for at least 2 hours. Take out of the freezer at this point and cut into bite sized bars. Freeze again for a further 30 minutes.
4. Melt the chocolate over a double boiler, being careful to not allow the chocolate to burn.
5. This is the messy part; cover the coconut bars with the melted dark chocolate. You can apply two thin coats of the chocolate for a more even finish if you wish.
6. Once covered, transfer to the fridge to set.

Chocolate Raspberry Peanut Butter Cups.

There is something about the appeal of those ubiquitous American peanut butter candies which crosses age-gaps and borders. With this recipe I set out to make a slightly more healthy, darker chocolate version with the addition of raspberry to cut through that stick-to-the-roof-of-your-mouth quality of peanut butter.

Ingredients:

• 170ml coconut oil, melted
• 120g cacao powder
• Pinch of sea-salt
• 4 tbsp maple syrup
• 6 tbsp peanut butter
• 1 punnet of raspberries, (about 24 raspberries)

Method:

1. Line a mini muffin tray with mini muffin cases.
2. Pour the melted coconut oil over the cacao powder and whisk until smooth.
3. Add the sea-salt and maple syrup and continue to whisk.
4. Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case. 
5. Place the tray into the freezer for about 5 minutes or until firm.
6. Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
7. Place a single raspberry on top of the peanut butter layer.
8. Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
9. Transfer to the freezer to set for at least 30 minutes.
10. Remove from the freezer and serve immediately.
11. Top with a few flakes of sea-salt or a little freeze dried raspberry powder drizzle if you wish.