Ginger pumpkin no-bake bars

A follow up from this post…I felt the ginger version deserved its very own write up..

The warming ginger and carob kick is the perfect flavour for when summer is not quite out, yet autumn is sneaking up on you from behind!

These were a treat made for my sister as a special request to take with her to the music festival she was going to a couple of weeks ago. Easy, healthy, portable snacks were the deal of the day.

Knowing how much she liked the regular gingerbread smoosh bars, I thought I’d indulge my new found love of seedy things and make a nut fee version, whilst also going a little more crazy by adding a carob dusting to the top. The great thing about the added carob is that it should help the bars stick together a little less when packaged together for her trip (alternatively just lay each bar between a layer of parchment). The carob also gives an almost 'velvety' appearance to the top which I really loved.

I am happy to report these bars were given the seal of approval!

Recipe: Ginger pumpkin no-bake bars

Approx. 10 bars

Ingredients

100g dates

80g mix of seeds (I used mainly pumpkin seeds with a few sunflower seeds)

50g raisins

30g ground oats*

30g buckwheat flour

1tbs sliced fresh ginger (optional)

1tbs ground ginger

½ tsp mixed spice

½ tsp cinnamon

Approx. 1 tsp carob for dusting

Method

Mix all ingredients in a food processor until you have a firm and fairly fine sticky mixture.

I formed bars by pressing the mixture into the bottom of a small loaf tin lined with parchment for easy removal. Sprinkle carob flour evenly across the top and gently rub with fingers to settle the powder.

Allow to chill for an hour before slicing into bars.

Banoffee milkshake

This was an accidental concoction. One of those instances when you are with a friend (actually the ex-Boy who was missing my healthy sweets) when asked to ‘create something’ for dessert. Knowing that there would be very few ingredients to hand I rummaged through the food cupboards on a mission….

Luckily, I chanced upon these ingredients, he’s vegan so I had figured I’d be able to pulls something out of the bag! The packet of carob flour was also once mine that I given him a few months back to jazz up his protein shakes and oats….so it came into good use here.

There are two really great things about this recipe:

1-      It is so easy to through together with a simple hand blender (or any blender)

2-      It has a lovely subtle sweetness with none of the ingredients dominating to overall taste 9yet you can taste the banana but it is not overly dominant)

I loved this shake so much I made another the very next day for it’s own photoshoot…any excuse, right?  I haven’t tried this but I would think you could also add a handful of crushed ice to the mix to slightly reduce the richness of the shake without reducing the overall thickness, this would also give it a cooling summer chill.

The carob in this recipe gives a lovely caramelly sweetness that really compliments the bananas, the peanut butter adds a full flavoured nutty richness. You could use any nut butter but the peanut butter flavour works really well to balance the carob and banana. Similarly, you could swap cocoa for carob but you would loose the subtle caramelly tones and also since carob is naturally sweet you’d need to add some extra sweetener.

Perfect serve up with some super-healthy fudge…I just can’t stop making this stuff!!

Recipe: Banoffee milkshake

Serves 1-2

Ingredients:

1 medium ripe banana

1 ½ cups ‘milk’ (I used soy)

2 tbs peanut butter

½ tsp cinnamon

2 tsp carob

1-2 tsp agave to sweeten (if needed)

Method

Blend together until totally smooth. Pour into glasses and serve. Chilling is optional.

Note: add a handful of crushed ice for a cooler shake.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Indulgent’ chocolate breakfast oats

Oats... Oats... Oats

I figured a breakfast post about one of my favourite foods ever would be the perfect subject for a post whilst I am away on my holidays. Particularly with this spring weather we are having...sunny one minute, chilly the next. It often looks lovely and warm through the window but is actually quite chilly when you get outside. (yes i have bee  caought out a few times). So we are most definitely not relegating bowls of oatmeal to the 'winter recipe' box just yet...oh no never!

On days when the sun is hidden or I am feeling a little fragile and in need of some self-indulgence upon getting out of bed, what better way than to glam up a bowl of oats to provide a ‘lets-make-everything-better’ chocolately hit… whilst still providing the fuel to power me through the morning.

Actually I haven’t felt in that frame of mind for quite some time but not one to miss out on an opportunity for a little bit of healthy indulgence, this also makes an amazing mid afternoon snack if you feel in a bit of an energy slump…or are in one of those fidgety ‘not sure what to do with myself type of moods’ (yep that’s me on a frequent basis).  For an afternoon pep me up I halve the quantities below.

So this simple little concoction provides the perfect calming influence….it’s pretty much a hug in a mug!

You don’t have to add the extra chocolate chunks if you don’t want to (are you crazy!) but I really only added a sprinkling here and if you grate the chocolate it appears as if you have a lot more than you really have…deceptive! If you use a very ripe banana (I freeze chunks of ripe banana for future use at times like this) then you probably shouldn’t need any additional sweetener- but it’s up to you! This is another recipe where carob powder could also be used in place of, or mixed in with the cocoa for extra depth and sweetness and a twist on the usual taste…I tentitively tried the carob version recently and I was very pleasantly surprised, it tatsed really good and not so dissimilar the the original cocoa version. The banana and carob flavours compliment each other really well and neither are overpowering.

Oh how I love thee oats….hmmm this inspires a little Ode to the faithful Oatmeal now that I have so many oat-based recipes…but more on all that tomorrow!

Recipe: ‘Indulgent’ chocolate breakfast oats

Makes 1 bowl

Ingredients

½ cup rolled oats (or modify the amount depending on how hungry you are!)

Approx. 1 cup  soy milk or any dairy alternative

1 tbs cocoa powder (or carob)

1 ripe banana- mashed but a few lumps are ok

2 tbs coarsely chopped hazelnuts or walnuts

1 tbs dark chocolate chunks or grated chocolate

Sprinkling of cinnamon- optional

Method

Mix and mash together the oats, ‘milk’ cocoa powder and banana. Heat in the microwave for 90 seconds and mix through. This is the consistency I like it (thick but still liquidy) but feel free to microwave longer if preferred. Top the mixture with the nuts and chocolate chunks finishing with a sprinkling of cinnamon.

I always microwave my oats as I like the consistency this way (and the speed and reduced washing up) but I appreciate many of you like to use the stove top, so feel free to modify the method about to suit.

Above- a big bowl of cocoa oats, below- a mini portion of carob oats (all tucked up in bed)

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Coconut chocolate slice

It’s now only a few days before Easter, and with plans and preparations already likely to be in full swing, I thought I would give you a simple recipe for a raw healthy chocolate alternative.  You can literally whip this up in minutes and store it in the fridge.

This chocolate is still super rich and decadent, but is made using only raw healthy ingredients. As with any ‘healthy’ dessert it should still be enjoyed in moderation, and since it is a very rich I found a little slice satisfied me so much more than regular dark chocolate would have done.            

I wanted to make a chocolate using coconut oil, or in actual fact using predominantly homemade coconut butter since I buy shredded coconut flakes (the raw ingredients for the butter) in bulk so it is extremely cost effective to make my own this way. Most of the other recipes I found for making raw chocolate used cacao butter instead, which may well create a slightly superior chocolate base and be less crumbly (I found the coconut butter does make it ever so slightly crumbly). However, for me the costs effectiveness and simplicity of using coconut butter along with the fact that this chocolate is still so very good lead me to decide against using cacoa butter.  I may well experiment along those lines in the future but I wanted to offer you a chocolate made using ingredients you would more typically have in your cupboard.  

For me, this chocolate does not taste overpoweringly of ‘coconut’ but then since I use coconut butter all the time I am a little immune to its taste. I would suggest that unless you have a strong dislike for anything remotely coconutty then you would love this chocolate! You can by all means use all coconut oil if that is more your thing, it will create a smoother textured chocolate without the slight grainy texture of the coconut meat content. If you go down this route I would suggest using about 1/3 less oil than the amount of butter the recipe states. You can always add more if you need to, to get a smooth spooning consistency.

You will note I have included both carob and maca powder in the ingredients list below. These ingredients are both optional but I would encourage you to include them if you have them as they create a much more complex flavour base. The carob gives a real richness to the compliment the cacoa and the maca has a ‘malty’ flavour which (depending how much you use) makes for a less bitter chocolate more of the ‘milk chocolate’ variety. If you omit the carob add a little extra sweetener or dried fruit as the carob is naturally sweet. To make this a raw chocolate you would need to use raw cacoa powder instead of regular cocoa powder, but again this is optional and cocoa could be interchanged here is preferred.

Have a happy, healthy….and chocolatey Easter!

For other super simple and versatile chocolatey recipes, check this dessert/mousse/frosting and this (soy free) frosting. Oh and not forgetting smoosh bars and these amazing fudge bites…they can be formed into any shape and they are still made on a very regular basis in this house!

Recipe: Coconut chocolate

Makes once very large bar (approx. 9x4 inch) so feel free to halve the ingredients to make a smaller version. 

Ingredients

200g coconut butter

50g coconut oil (the additional of the oil creates a less crumbly chocolate)

50g raw cacao powder

30g raw carob powder or more cacoa)

1tbs maca powder (optional to taste)

50g agave syrup (plus a tiny pinch of stevia if necessary to taste- I found it sweet enough without)

Pinch of salt

1 tsp vanilla powder or extract

Optional- fruit and chopped nuts

Method

Melt the coconut oil and butter and then mix everything together in a blender/food processor for a few minutes to achieve a thick glossy paste that is easily spoon-able.

You want to ensure that the coconut butter and oil stay warm and therefore liquidy to achieve the smoothest mixture. I used my Thermomix which has heat settings- by setting this at 37C I could maintain the right consistency as it mixed the ingredients together.

Once mixed, add some crushed nuts or dried fruit in last (if using) and briefly mix through evenly. I used coarsely ground almonds and cranberries.

Spoon the chocolate in to the bottom of a lined loaf tin (as I did) or individual moulds and pack down firmly. Store in the fridge to set for a hour. Once set this can be stored either in or out of the fridge for a couple of weeks.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Raw carrot cake balls

I seem to be having a bit of a carrot cake kick…what with this little concoction a week or so ago and a few other ideas up my sleeve!

Well it is almost Easter, and it would seem that carrot cake it a very seasonal cake…maybe that was my subconscious coming into play because I didn’t consider carrot cake to be seasonal until I ‘googled’ Easter baking. To me typical Easter treats are more along the lines of hot cross buns and simnel cake…?

So carrots…but this time less of the cake and more of the smooshed ball variety. A lightly sweet and juicy treat to keep in the freezer and take out for a deliciously chilled nibble (or defrost fully for a softer bite). The original idea was inspired by these balls, but since I don’t have a juicer and I wanted to avoid the potential hassle of grating and squeezing to remove the juice, I simply  added oatmeal to the mix to absorb some of the liquids. I also thought I’d use carob to coat some of the balls which actually works really well with the flavours of the delicately sweet carrot and apple. You could use whatever you like, I also used coconut flakes for others.

Carob flour is an ingredient I am only just beginning to incorporate into my baking, so you will probably see it crop of more and more as time goes by. I have known of its virtues for a long time but until recently held back from giving it a go.  This is largely due to the fact that it’s simply not chocolate! To elaborate on that point, if you are unfamiliar with the taste of carob don’t fall for those who tell you it’s a ‘healthier alternative to chocolate’ (as I was told many years ago!). Yes its healthy…but no its not chocolate! It tastes a lot different and is naturally sweeter than cocoa. It is another one of those quirky health food ingredients that simply needs to be appreciated and enjoyed in its own right and not as a replacement for something else.

Are you familiar with carob? How have you incorporated it into your recipes? I’d love to know more.

I have kept these carrot balls in the freezer since otherwise they do make for a soft ball, even when kept in the fridge. They only take a couple minutes to thaw out enough to eat without freezing your teeth and I actually really love the chilled texture- almost like an ice cream ball! If you prefer them without the chill simply take out of the freezer about 20-30 minutes before you serve.

If you do want to squeeze out some of the carrot and apple juice, go ahead. I haven’t tried it this way but it should just make for a firmer ball, that can be stored in the fridge quite happily.

Recipe: Raw carrot cake balls

Makes approx. 12 balls

Ingredients:

2 carrots

1 medium apple

½ cup oatmeal (or GF grains)

½ cup dates

½ cup walnuts

1 tsp cinnamon

½ tsp ginger

Pinch salt

4 tbs agave

3 tbs cashew butter (or almond butter)

Carob powder/cacoa nibs/coconut flakes for decoration- optional

Method:

In a food processor blend the carrots and apple to puree (note they will be very wet and so the resulting balls will be soft- optional to use a juicer and drain away approx. ½ the juice).

Add all the remaining ingredients and blend in a food processor until all small chunks and well mixed through. You should have a very soft mixture that can still be formed into a ball, if too wet add a little more oatmeal. 

Decant the mixture into a bowl and allow to sit in the fridge for 30 mins to firm up a little. Once chilled roll into balls and then roll in coconut flakes or carob powder to coat. Lay the balls on a baking sheet in a single layer and freeze.

Once frozen they can be stored together. They are best removed from freezer a few minutes before serving and eaten chilled. They can be stored in the fridge but will be very soft (unless a juicer is used to drain part of the vegetable juice).

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.