Lemon & Earl Grey Shortbread

Although our winter has been pretty mild, there's a biting wind and we tend to get torrential rain one minute (usually just before the school run is about to start!) and glorious sunshine the next. I'm definitely in need of a little bit of comfort and so it'a been a biscuit sort of week in our house.

I went to wholesale earlier in the week and came back with a big box of beautiful lemons. They are the sign that spring is on its way and are brightening up my kitchen daily. I have dinner plans for the weekend with them, but I had a biscuit plan today.

My quest for dairy free alternatives is ever on my mind and I wanted to have a go at dairy free shortbread -- and why not make it gluten free too? I'm always a huge fan of lemon so my shortbread biscuits were to be lemon and I decided to pair them with earl grey tea. Now I'm not an earl grey tea drinker but I thought it would be interesting to try.

The dairy free alternative I used was Dairy Free Pure Sunflower which was an experiment as I found it at the supermarket and hadn't used it before. The flour was Gluten Free Plain Flour and I also added in some Corn Flour too. The dough is easy to make. The butter, vanilla essence, earl grey, lemon zest and sugar are creamed together in a bowl for around 5 minutes. Then the flour and cornflour are stirred in and mixed gently to form a dough. This is a sticky dough. I popped it in the freezer overnight and it came out of freezer soft the next day so don't worry if yours has this consistency.

The surface should be well-floured and a little more flour sprinkled on top of your dough before rolling it. I found it easier to pat down the dough with my hand until it was the thickness I was looking for (0.5cm) and then a quick roll with rolling pin just to smooth the surface. Once you have used your cutter to great effect (I used a 6cm cutter), gently move each cookie to a lined baking tray. They don't spread much during baking so you don't need to leave too much space between each biscuit.

Then bake them at 170 degrees (fan) for 15 minutes. They don't change much in colour or go golden brown like other biscuits might. You should remove them from the oven and gently move each one on to a cooling tray with a spatula and allow to cool.

Using tea in these biscuits might not be to your taste. You don't have to put it in. I loved the speckled texture but it does add a floral note to the final biscuit. They would work beautifully with just lemon -- maybe with the zest of two lemons since it's your only flavour.

I love these little shortbread biscuits. They are light, have a beautiful snap and are perfect with a cup of tea. I have eaten almost the entire batch on my own!

Lemon & Earl Grey Shortbread (Vegan and Gluten Free)

adapted from Wallflower Girl's Vegan Chamomile & Lemon Shortbread

Ingredients

• 200G DAIRY FREE PURE SUNFLOWER (or an alternative dairy-free butter)
• 1 TSP VANILLA PASTE OR EXTRACT
• 1 TBSP EARL GREY (loose tea)
• ZEST OF 1 LEMON
• 100G CASTER SUGAR
• 300G GLUTEN-FREE FLOUR
• 1 TBSP CORN FLOUR

Method

1. Make the dough the day before you want to bake your biscuits
2. Place your butter, vanilla, earl grey, lemon and sugar in a bowl and cream together -- around 5 minutes
3. Stir in the gluten free flour and corn flour and gently mix until a dough is formed -- it will be a sticky dough
4. Wrap in clingfilm and place in the freezer overnight
5. When you're ready to bake them, preheat the oven to 170 degrees (fan) and line a baking tray with parchment
6. Flour your surface well and place the dough on top, sprinkling the top of the dough with more flour
7. Using your hands, pat the dough until it's around 0.5cm thick
8. Flour your rolling pin and gently roll the surface just to make it smooth
9. Using a cutter, cut out your shapes and gently move them to the baking tray
10. Bake for 15 minutes
11. Remove from the oven and gently transfer your biscuits from the baking tray to a cooling rack
12. Allow to cool for 10 minutes and then enjoy :)

Broccoli and Ricotta Crustless Quiche

Do you ever walk into a cafe and see the wonderful display of cakes and muffins and think, "I could make that?" I'm always wondering how I could make the things I see every day and have been wanting to try crustless quiches for some time. So today I got to rustling them up for my lunch. Think of them as a crustless quiche or eggy muffin -- they're a cross between the two, I think.

They can be made with the ingredients you yourself love or whatever you have to hand. I wanted to make mine from broccoli, ricotta and feta as the main flavours. The mixture takes ten minutes to make and then they bake for thirty minutes in the oven so are super quick to turn around. They are perfect for a simple supper served with a salad or a lingering brunch with friends. I was so in love with them, I just ate two, but sssshhh -- just our little secret!

Experiments often don't work out the way you want the first time, but these are perfectly delicious. I only made three but have scaled up the mixture below to make six. You can make as many as you like but work with one egg per muffin and scale accordingly. I started by cutting the broccoli into tiny florets and put them in the base of the muffin holes -- when they're cut so small they cook perfectly and come out lovely and tender. Then the egg mixture is made with egg and ricotta, whisked until they're smooth and then seasoned with a little salt and pepper to taste. On top of the broccoli, I put some crumbled feta and the poured over the egg mixture. Then on the surface of them, I gently placed a few more pieces of feta and a couple of dollops more of ricotta -- and sprinkled them with chives. They bake for thirty minutes and arrive from the oven all lofty and puffed up. They quickly deflate which is no problem as these are quiches and not soufflés and I served mine warm from the oven.

I'm often eating scraps for lunch whilst everyone is away at school and work and it's sometimes difficult to feel inspired.

When these are so simple to make and with so few ingredients, it's not difficult to give yourself a treat now and again, is it? 

Broccoli and Feta Crustless Quiche

Makes 6 muffin quiches

Ingredients

• 6 EGGS
• 270G RICOTTA CHEESE
• 180G FETA CHEESE
• 120G BROCCOLI (broken into tiny florets)
• CHIVES (chopped, to taste)
• SALT & PEPPER (to taste)

Method

1. Preheat the oven to 170 degrees (fan)
2. Whisk the eggs and 240g of the ricotta in a bowl until smooth -- place the remaining ricotta to one side
3. Season with salt and pepper
4. Place the small pieces of broccoli in the bottom of each muffin hole
5. Crumble 120g of the feta evenly in each muffin hole on top of the broccoli -- place the remaining 60g to one side
6. Pour the egg mixture evenly into muffin cavity
7. Gently place the remaining ricotta and feta on the surface of each muffin
8. Place gently into the oven and bake for 30 minutes
9. The muffins should be golden brown and well risen
10. Eat immediately :)

Flourless Chocolate Beetroot Cake

So let's talk about beetroot.

I have never liked the stuff. Never cooked it before. To me, it tastes so earthy it's just not a flavour that I enjoy. But -- I have always been kind of curious about baking it into a cake. 

We had friends over for lunch at the weekend and I thought it would be fun to bake a cake for the grown-ups and children and see if the kiddies could spot a vegetable disguised as a sweet treat. Ha! They didn't :)

So the cake is a flourless chocolate cake made with hazelnuts making it a great gluten-free bake and my starting point for this was a recipe from the Australian Women's Weekly's Love To Bake. They adorn it with vanilla yoghurt and candied beetroot (the candied variety seemed one step too far in my beetroot journey!) As it's a solid cake (it doesn't rise to great heights), I decided to bathe mine in chocolate ganache, add some height with chocolate garnishes and give it a light shower of freeze-dried strawberries. The cake itself is very simple to make but requires a little prep and is best made the day before you're planning to serve it.

So the day before, the beetroot needs to be cooked for around 45 minutes until it's tender and then liquidised to a beautiful purple puree (see, I can compliment the beetroot for its look!) Then the chocolate and butter are melted together whilst you whisk the eggs, sugar, vanilla, ground hazelnuts and cocoa together in a separate bowl. Add them together with the beetroot puree and pour them into your baking tin. This needs to be covered with foil to be baked for around an hour. Once it's ready, it's then refrigerated overnight - or for at least three hours if you're making it the day it's to be served. I refrigerated mine in its baking tin covered with clingfilm.

Also, the night before, I made the chocolate garnishes so they would have time to set out of the fridge. I swirled circles on greaseproof papers and left them to dry.

When you're ready to prepare your cake for serving, remove it from the fridge, take it from its tin and release the greaseproof paper. I found my cake had shrunk away from the sides a little. This is all fine and it's going to be a relatively flat cake. I made my chocolate ganache as a 1:1 ratio of chocolate to cream which is a thick ganache - if you want it runnier with smaller drips, then you can use 1:2 chocolate to cream. When the ganache is ready, pour it over the surface of the cake allowing it to drip down the sides. Place your chocolate garnishes upright on the cake, holding them in place until they set a little and stand firm. Then sprinkle your freeze-dried strawberries across the top.

The beetroot gives a lovely moistness. The hazelnuts are a tasty addition in place of the flour, where I've usually used almonds in my gluten-free cakes. You definitely can't taste the beetroot in it but that's probably because it contains quite a lot of dark chocolate (which is never a bad thing in my book!) 

I wouldn't say that I'm a beetroot convert. But whereas I can't eat it in a salad, I can definitely eat it disguised in a cake. That's progress. And the boys loved it too.

I think we'll be making this one again :)

Flourless Chocolate Cake with Chocolate Ganache and Freeze-Dried Strawberries

Flourless Chocolate Cake

adapted from the Australian Women's Weekly Love To Bake

Ingredients

• 250G BEETROOT
• 290G DARK CHOCOLATE
• 150G BUTTER
• 5 EGGS
• 3/4 TSP VANILLA
• 180G LIGHT BROWN SUGAR
• 85G GROUND HAZELNUTS (I bought whole hazelnuts and ground them in a blender)
• 3/4 TSP COCOA POWDER

Method

1. Cook the beetroot in a small pan for 45 minutes or until tender
2. Grease and line a 7 inch cake tin
3. When the beetroot in tender, drain and puree in a blender until smooth
4. Melt the dark chocolate and butter in a saucepan over a medium heat until melted and smooth
5. Whisk the eggs, vanilla, brown sugar, hazelnuts and cocoa powder in a separate bowl
6. Add the chocolate mixture and beetroot and whisk to combine
7. Pour the mixture into the prepared tin and cover with baking foil
8. Bake the cake for around 1 hour until cooked around the edge with a slight wobble in the middle (I tested mine with a skewer that came out clean)
9. When you remove it from the oven, lift up the edge of the foil to let the steam escape
10. Allow to cool and then cover with clingfilm and refrigerate overnight

Chocolate Garnishes & Freeze-Dried Starwberries

Ingredients

• 100G DARK CHOCOLATE
• 1 TUBE OF FREEZE-DRIED STRAWBERRIES

Method

1. Melt the chocolate in the microwave until almost melted
2. Remove from the microwave and stir the chocolate until completely melted and smooth
3. You can either use a squeezy bottle or a teaspoon but you want to drizzle patterns on a sheet of greaseproof paper
4. Allow the cool at room temperature (not in the fridge)
5. My freeze-dried strawberries were little pieces and I want to create some powder too so I blitzed them in a blender to get a mix of powder and slightly larger pieces
6. Place aside

Chocolate Ganache

Ingredients

• 100G DARK CHOCOLATE
• 100G DOUBLE CREAM

Method

• Chop up the chocolate into smaller pieces and place it in a heatproof bowl
• Heat the cream in a saucepan until a few bubbles start to appear
• Pour the warmed cream over the chocolate and leave for a couple of minutes
• Mix together slowly until smooth
• Remove your cake from the fridge and place in the plate you will serve it on
• Pour the ganache over the top of your cake
• Carefully position your chocolate garnishes upright and hold them for 30 seconds until they stand firm
• Scatter the freeze-dried strawberries over the top
• Serve with cream :)

Chocolate Cupcakes with Chocolate Frosting

Happy New Year! I hope you and your loved ones had an amazing festive period and aren't feeling too sad about pulling down your decorations and archiving the Christmas carols until next year :) We were very ready to welcome in the New Year and I am super excited about all the new adventures we'll enjoy! One year into blogging and here are my top photos from Instagram over the last year - I'm very proud of them and have lots of exciting goals for this year ;-)

Christmas always comes with lots of baking and I decided to take a break from blogging for the festive period as I always find it much trickier with my terrible twosome in tow! We're three weeks into our school holidays with only a couple of days left to go now. It was great to have some time to reflect and feed the soul - and also to think about some dietary changes to our family.

We already have psoriasis in the family which means staple foods like tomatoes and potatoes are struck off our shopping list as well as red meat and shellfish amongst other foods - and we also have to be mindful about how we combine food groups. We don't stick to it rigidly but there are definitely some foods we always have to avoid. A month or so ago, one of my sons was diagnosed as intolerant to dairy (cow and goat milk), egg white and nuts (almonds, pistachios and hazelnuts). The dietician and I laughed that at least he wasn’t gluten intolerant too and I promise you, I was thankful for small mercies!

We’re lucky that these foods don’t affect his gut and it’s (just?) eczema that we’re dealing with. Still in testing mode right now and we’re hopeful this is just a phase that will pass, especially since his favourite foods are milk, cheese, eggs and macarons! We’re not going to cut dairy and eggs out completely but obviously reduce and manage them and look for other options. We’ve immediately switched to soya milk and there’s no egg on toast in any form, but we’re allowing a little of these in baked goods. We’re also teaching him about making choices about how he eats. Time will tell.

So I wanted my first blog post of the year to be dedicated to him as he's been such a trooper. He's never grumbled or groaned and has embraced this new phase with gusto. I spent some time last year investigating vegan baking and looking at how I could replace ingredients that I traditionally used in baking, although at that time it was more out of interest than any kind of necessity. One of my favourite recipes was this Chocolate Cupcake with Coconut Frosting. This is a lovely frosting but its limitations are that I just can't get it to look as pretty as I’d like and if I use sprinkles or cocoa nibs as a topping, they discolour the icing after a little time. Just before Christmas I experimented with vegan butter and cream cheese in a frosting, but my son declared this was not a success taste-wise and the frosting was too soft and the peaks drooped after piping :(

I turned to a book that a friend gave me during my baking odyssey last year - Babycakes. I baked these Raspberry Scones from it which were delicious but I couldn’t easily find ingredients in other recipes and it was relegated to the bookshelf for a later date. Great to have this handy right now! One of the common ingredients they use in their cakes is apple sauce so I decided to replace the sugar that I had in my original recipe with some of this sauce and see if I could make a squidgier cake. And I also wanted to try some of their chocolate frosting.

The apple sauce can be bought (sugar free) but was very simple to make. I used two Granny Smith and two Pink Lady apples, peeled and cored and chopped into 1cm pieces. These were mixed with lemon juice, cinnamon and agave nectar (check out the free from section of supermarkets) and then roasted on a tray for 35 minutes. Once they have been roasted and cooled, they need to be blitzed to a smooth puree with hot water and more agave nectar and immediately refrigerated for up to one week in an airtight container. This made double the amount I used in the cupcakes. Very simple and amazingly sweet with the agave nectar.

I then made the frosting as it needs to be refrigerated for at least six hours (it can be kept for up to a month in an airtight container). This is also simple to make but does require dry soy milk powder which I couldn’t find locally in any health food stores and ordered from Ebay (I haven’t experimented with leaving this out). All the ingredients bar the coconut oil and lemon juice are blitzed in the food processor and then the oil and lemon juice are added slowly with the motor running. I think my lemon juice might have been too cold as the frosting did start to solidify as I added the final ingredients and became very lumpy and not very attractive! So I microwaved it in short bursts until the lumps had melted and then stirred it until it was smooth. Then covered it with clingfilm and popped it in the fridge.

I have spent the last few days working on this frosting as it still turned out lumpier than I expected so the final product looked smooth but when you dipped into it, it looked very granular. I did re-melt it and then refrigerate it again which worked. The recipe also says that if it's too soft when removed from the fridge, you can add liquid coconut oil into it - the oil will start to solidify when it hits the chilled frosting and go stiffer. BUT - given my experience, you would need to take care that the coconut oil doesn't solidify into little lumps again.

Finally I decided to remove the sugar from my previous Chocolate Cupcakes and in their place add agave syrup and the roasted apples. You can play around with the sweetness of these two so you can make it perfect for you, but this definitely made a softer crumb and squidgier cupcake. The cupcakes are simple to make - mix the dry ingredients and wet ingredients separately and then add them together, mixing thoroughly. I ran out of rice flour when I was making them so used a mixture of rice flour and gluten-free plain flour. When baked, the cupcakes need to be completely cool before adding the frosting as it could melt the coconut oil within - and once they've been frosted I found they held up well as long as kept cool but they stayed okay in the kitchen and did not need to be refrigerated. The frosting piped very easily but when holding the piping bag, I needed to hold it near the top as the warmth from my hand started to slightly melt the frosting so the first ones piped had better definition than the last ones.

These turned out brilliantly. The pro's of this frosting are that you can get a peak and look of traditional buttercream which is the one ambition I've had with making vegan frosting. The cupcakes with the apple sauce made a much lighter cake crumb and I definitely think this addition is worthwhile. However you really need to like the coconut flavour as it's predominant in the frosting (fortunately we do!) Also, I noticed that after some time, the sprinkles started to melt slightly into the frosting so if you do want to use them, I'd suggest sprinkling just before serving.

I am absolutely thrilled to start the new year off with such a bake that works for my entire family. Free from baking was definitely not my comfort zone a year ago but a girl's gotta move with the times.

Next stop - vegan vanilla frosting :)

Home-Made Apple Sauce Ingredients (can be refrigerated for up to a week, from Babycakes)

• 2 GRANNY SMITH APPLES
• 2 PINK LADY APPLES
• 30ML LEMON JUICE
• 2TSP CINNAMON
• 80G AGAVE NECTAR (for pre-roasting)
• 40G AGAVE NECTAR (for blitzing in the food processor)
• 80ML HOT WATER

Home-Made Apple Sauce Method

1. Pre-heat the oven to 160 degrees (fan)
2. Line a baking tray with greaseproof paper
3. Peel, core and chop the apples into 1cm pieces
4. Mix the apples with the lemon juice, cinnamon and 80G agave nectar in a bowl
5. Spread them out over the lined baking tray
6. Bake for 35 mins, rotating the tray 180 degrees after 20 mins
7. Allow to cool
8. Blitz in the food processor with 40G agave nectar and the hot water
9. Place in an airtight container and refrigerate for up to a week

Chocolate Frosting Ingredients (enough for 24 cupcakes, from Babycakes)

• 360ML SOY MILK
• 70G SOY MILK POWDER
• 30G COCOA POWDER
• 60ML AGAVE NECTAR
• 1TBSP VANILLA EXTRACT 
• 240ML COCONUT OIL
• 2TBSP LEMON JUICE

Chocolate Frosting Method

1. In a food processor, blend the soy milk, milk powder, cocoa powder, agave nectar and vanilla extract for 2 mins
2. Add slowly the coconut oil and lemon juice, alternating them
3. Extra step: if you mixture goes lumpy, then microwave it for short bursts until the lumps melt (it’s just the coconut oil solidifying)
4. Mix until smooth and then pop it into an airtight container
5. Refrigerate for at least 6 hours and keep for up to a month

Chocolate Cupcakes Ingredients (makes 24 cupcakes)

• 250G RICE FLOUR
• 1 TSP XANTHUM GUM
• 1½  TSP BAKING SODA
• 1 TSP SALT
• 270G SUGAR
• 60G COCOA POWDER
• 320G SOYA MILK AT ROOM TEMPERATURE
• 150G MELTED COCONUT OIL AT ROOM TEMPERATURE
• 2½ TBSP APPLE CIDER VINEGAR
• 2½  TSP VANILLA EXTRACT
• 290G AGAVE SYRUP
• 125G HOME-MADE APPLE SAUCE (see above for recipe)

Chocolate Cupcakes Method

1. Heat the oven to 170 degrees and line 2 cupcake trays with cupcake papers.  Melt the coconut oil and put to one side to cool down. Ensure that the soya milk is out of the fridge and at room temperature.
2. In one bowl, mix together the dry ingredients: the rice flour, xanthum gum, baking soda, salt, sugar and cocoa powder and mix well.  Then in another bowl, mix together the wet ingredients: the soya milk, coconut oil, vinegar, vanilla, agave syrup and apple sauce.  If you put the milk and coconut in first and the milk is not at room temperature, the coconut oil will start to solidify.  This can be rescued by warming gently in the microwave with short 15 second bursts until the coconut oil re-melts.
3. Pour the wet ingredients into the dry ingredients and mix by hand with a wooden spoon.
4. Fill each of the 24 cupcake papers with around 1/3 cup of batter and then bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove the cupcakes from the tin and leave to cool.  It's important that they're completely cool before you frost them otherwise the frosting will start to melt.
6. Keep the frosting in the fridge until you're ready to use it - I filled up my baking bag in advance and kept it in the fridge as the warmth from your hands will start to melt the frosting
7. Hold the piping bag near the opening at the top as you pipe, keeping your hand as far away from the nozzle as possible to keep it from melting
8. Once piped, you don't need to refrigerate the cupcakes but the frosting will start to melt and take on a sheen if the room is too warm
9. Add sprinkles just before serving :)

Lavender & Maple Coconut Macaroons

Back to the big smoke after our mini-break in the countryside and we swapped flowers, animals and rolling hills for Kensington in the sunshine as we headed to the Science Museum for Space exploration! Great fun, but thoroughly exhausting - and hubby and I were relieved to collapse on the sofa by late afternoon :) I needed a pick-me-up, moreish and yummy - and healthy would be an added bonus.

After searching for lavender throughout the local stores and garden centres over the last couple of weeks (having decided not to order it online as it would take too long and then had to wait even longer to find it naturally) I found some last week at my parents' house. Dried lavender from last year's lavender crop in their garden and I only needed three-quarters of a teaspoon. It's been safely sitting in my bag for when I had enough time to make the second recipe I wanted to try from Hemsley & Hemsley, their Lavender & Maple Coconut Macaroons. I LOVE all the ingredients of these little macaroons, even though most shop assistants I approached when searching for the lavender to use in cooking looked at me like I was nuts.

This recipe is gluten and dairy free and the only sugar comes from the maple syrup so this is a healthy alternative to cookies and cakes. The macaroon itself is made predominantly from shredded coconut so for me, is very reminscent of the macaroons I enjoyed when growing up, when macarons (the deliciously almondy French variety I love so much) were a thing of distant dreams. As with many of my other bakes, I used liquid egg whites but you can use the whites of 3 medium eggs instead if you prefer. There is just the merest hint of lavender in these macaroons and I think this could be upped, probably to at least 1 tsp next time I make them. They don't take long to make, so provided you have the ingredients in your store cupboard, you can whip them up in no time for a lunchbox or afternoon treat.

I love these little macarons. There's not much about coconut I don't like, but I really like the pairing with maple syrup and the hint of lavender for a slightly more unusual twist. This is the second recipe I've made from Hemsley & Hemsley (see the Pumpkin Puds recipe here) and am hard pushed to say which I prefer more, so I forsee I will be making these two recipes many times over - just while I make my mind up, of course!

Lavender & Maple Coconut Macaroons Makes 18 (from Hemsley & Hemsley)

Ingredients

• APPROX ¾ TSP LAVENDER FLOWERS
• 4 TBSP MAPLE SYRUP
• ½ TBSP VANILLA EXTRACT
• 150G UNSWEETENED DESSICATED COCONUT
• 180G LIQUID EGG WHITES (OR EGG WHITES OF 3 MEDIUM EGGS)
• 1/8 TSP SALT

Method

1. Preheat the oven to 170 degrees and line two baking trays with parchment paper
2. Finely chop the lavender and mix it with the maple syrup, vanilla extract and coconut in a large bowl
3. In a separate bowl, whisk the egg whites with the salt until stiff peaks form
4. Gently fold the egg whites in with the coconut mixture using a metal spoon
5. Using a tablespoon measure, scoop the mixture onto the baking parchment and then neaten the mounds with your hands
6. Bake for 12 to 15 minutes until the macaroons are lightly browned
7. Remove them from the baking tray and place on a wire rack to cook (I used a slice to remove them as they were a bit sticky underneath but they came away easily)
8. They are quite soft when they first come out of the oven, but firm up as they cool down!

Pumpkin Pie Pudding

I've been reading a lot about Hemsley & Hemsley at the moment. It seems like they're everywhere! A friend was telling me about their cookbook a week or so ago and I've been debating whether to buy it. I have so many books already and don't want this to be another healthy eating fad where I make a couple of recipes and then the book gathers dust at the back of our cupboard. I mean, bone soup isn't really my kind of thing!

So I decided to make one or two things from their blog and see if their recipes are my kind of food and taste. I was having coffee with another friend last week and we were revelling in our love of pumpkin. I'm not a pumpkin-as-a-vegetable fan as I don't like very sweet vegetables, but pop it in a pie, pud or doughnut and I'm in pumpkin heaven! So when I saw Hemsley & Hemsley's recipe for Pumpkin Pie Pudding, I knew this was the first thing I wanted to try.

I didn't pick this because it was simple to make, but its very simplicity was a welcome relief in a crazy busy week. This is a one-bowl pudding where everything is mixed together in 5 mins and then popped in the oven and forgotten about for 35 mins. Super easy! The original recipe is available through the link which offers some substition options - for example, coconut oil in place of butter, coconut flour in place of almonds and a breakdown of their spice mix (I use a spice mix from Canada but Allspice as a shortcut would work too). And they roast their pumpkin and then puree it, but I like to use Libby's Pumpkin Puree in a tin.

I'm not sure why I was surprised that I loved this, given how much I like pumpkin desserts, but the texture was light and airy and almost souffle-like. The hint of spice gives it a delicious flavour that makes it very much like an all-American pumpkin pie filling. I also chose the ingredients that would make this gluten and dairy free so it's a perfect pud if you have someone that has these food allergies. Even better, the girls tell us that pumpkin flesh is loaded with vitamin A for an immune system boost too so you can feel extra virtuous eating it!

This is definitely a winner for me. And I think that means I might just be buying a new cookery book :)

Pumpkin Pie Pudding Makes 2 (from Hemsley & Hemsley)

Ingredients

• 120G PUMPKIN PUREE (I use a can of Libby's)
• 1 TBSP COCONUT OIL
• 1 TBSP COCONUT FLOUR
• 1 TBSP MAPLE SYRUP
• 1 TSP VANILLA EXTRACT
• 1 EGG
• 1 SMALL PINCH OF SALT
• ½ TSP BAKING POWDER
• 1 TSP SPICE MIX

Method

1. Preheat the oven to 180 degrees
2. Melt the coconut oil and allow it to cool (you don't want it cooking the egg when added to the rest of the ingredients)
3. Then place all the ingredients into a bowl and mix until thoroughly combined
4. Divide between 2 ramekins
5. Place on a tray in the oven and book for 35 - 40 mins
6. Enjoy straight from the oven!

Sesame & Green Tea Pudding Spheres

I thought I'd squeeze in a small end of the week blog post about these gorgeous little Sesame Pudding Spheres that I've been playing with this weekend.  I found them a while ago on Dine X Design which is a beautiful website focusing on gorgeous recipes and design features, all photographed beautifully. Dine X Design feature a couple of variations on these with Green Matcha Tea Puddings and Frozen Pudding Treats too.

So of the three variations, I decided to make the Sesame Pudding Spheres which I then sprinkled with Matcha Tea and additional sesame seeds. The original recipe calls for black sesame paste and I couldn't get this locally, so used the greenish tahini paste from the local supermarket. I think the spheres look more striking in black against the green of the Matcha tea so it would be worth searching out the black sesame paste, especially if you're planning to make this for a dinner party. I really love the flavour of these spheres, mainly because they remind me of a lovely Coconut Sago pud we enjoyed last New Year's Eve at Mekong Baby in Auckland! This was a Thai fusion restaurant and I think these pudding spheres would work best at the end of this kind of meal. The coconut flavour really shines through and from the fridge, they're very light and refreshing, with the additional sesame seeds adding a touch more texture. And better still, they're completely dairy and gluten free so perfect if you're looking for a Free From dessert!

I'm inspired to take these flavours and work on recreating the Coconut Sago pudding we enjoyed and also have a go at the Dine X Design frozen spheres too. Super simple to make, these are definitely a fun little bite-sized pudding :)

Dairy-Free Green Tea Matcha Pudding (from Dine X Design)

Ingredients

• 3 TBSP BLACK SESAME PASTE (I couldn't find this locally so used regular tahini paste)
• 5 TSP CRUSHED BLACK SESAME SEEDS
• ½ CUP CASTER SUGAR
• 4 TSP AGAR AGAR
• 2½ CUPS ALMOND MILK
• 1 CUP COCONUT MILK

Method

1. Put the sugar, sesame paste, seeds and almond milk in a medium saucepan and bring to the boil, stirring until all the contents dissolve
2. Once boiling, add the agar agar and stir again until it's dissolved
3. Add the coconut milk, stir and remove from heat
4. Let the mixture sit for 10-15 minutes until cool
5. Pour into a mould (the recipe recommends spherical ice cube trays but I used my metal cake ball pan and set them as half spheres, putting them together when they're fully set)
6. Serve with a dusting of matcha green tea powder and sesame seeds
7. They do tend to melt once out of the fridge so it's worth keeping them refrigerated until you plan to eat them!

Vegan Chocolate Puds

Hello, everyone! Huge apologies for my radio silence over the last week, but we went away for Easter and ended up staying away a little longer than planned. The week was spent out and about enjoying the sunshine and sea air with the boys and not so much time couched at home in the kitchen. But it didn't stop me planning and having arrived back late this afternoon, I planted two feet firmly in the kitchen to whip up my latest creation. If you're not a fan of Instagram or Facebook, here are a few of my Easter creations from the last week or so. We have indulged in way too much chocolate and cake!!

So whilst we were away, I succumbed to buying Deliciously Ella in the local supermarket. It sat there looking all shiny on the shelf and having been inundated with Ella's Instagram photos of her book launch and recipes, I fell hook, line and sinker! I think it's always interesting to understand the path that people take and I found Ella's story very uplifting and inspiring - and although left with little choice, I admire her determination to rise from the brink of hospitalisation and overnight transform her eating into a plant-based diet. The first recipe I resolved to try was the Avocado Chocolate Mousse.

The same day as I bought Ella's book, an e-mail pinged into my inbox from Jamie Oliver with an Eat Well This Easter message - and amongst his suggested eats were Vegan Chocolate Pots. Hmmm...which chocolate delight to try first. Or maybe both at the same time?

So I decided to have a little chocolate mousse-off with these two recipes. For sure, the easier of the two options was Jamie Oliver's Vegan Chocolate Pots. The main ingredients were dairy-free dark chocolate and tofu mixed with maple syrup and vanilla paste (the original recipe included zest of a lime - the supermarket had run out! - and dark rum - but I'm not fond of alcohol in puds). Ella's recipe was a little more complicated and required a few more ingredients and a bit more effort. First of all, I had to make Almond Butter which involved roasting almonds for 10 mins and then blitzing them in the food processor for fifteen minutes to create a creamy butter. Once I'd made this ingredient, I was then able to move on to the mousse itself which involved blitzing an avocado, bananas, Medjool dates, almond butter, cacao powder and maple syrup in the food processor. Easy as. And so, the verdict?

Well, I first taste tested them on the boys. Honestly, they weren't keen. I'd hoped blitzing lots of good food with chocolate flavour might persuade them that these were yummy chocolate puds. Then I tried it on hubby. I think we both agreed that the Jamie Oliver Chocolate Pots were the clear winner and also could pass as a "regular" chocolate mousse at a dinner party. Although for me there was still a clear taste of tofu which kind of detracted from it a little. Perhaps the rum would have softened this flavour and if you are a fan of alcohol fueled puds, I would definitely recommend giving this a go.

What I like about Ella's pud is that I feel seriously healthy eating it. I mean, avocadoes, bananas and dates plus its other goodies. Sadly the taste wasn't quite as enjoyable and I think this might have been down to one of two things: my avocado and bananas weren't overly ripe (and she does call for very ripe bananas) and I think the ripeness will definitely enhance this next time (note, I said next time so it can't have been that bad!); and then Jamie's recipe called for melted dark chocolate and I think this really added to the richness over the cacao.

But I'm comparing this to what I call a regular chocolate mousse (dairy-laiden and eggy) and what I have learned of late, is that you can't substitute and expect things to taste the same (we have a psoriasis sufferer in the family and I tried to make a beetroot spag bol - beetroot remains the work of the devil to me to this day - I couldn't make it through more than more mouthful!) There are many reasons for choosing different kinds of diets, but in my humble opinion it means learning to love different flavours and foods and not just trying to recreate past loves. I would definitely recommend giving these two a go!

Avocado Chocolate Mousse (adapted from Deliciously Ella) Makes 2 ramekins

Ingredients

• 1 RIPE AVOCADO
• 2 RIPE BANANAS
• 6 MEDJOOL DATES, PITTED
• 2 TBSP ALMOND BUTTER (see below)
• 2½ TBSP RAW CACAO POWDER
• DRIZZLE OF AGAVE NECTAR

Method

1. To make the almond butter, turn on the oven to 180 degrees (fan) and roast 150g almonds (with skin) for 10 minutes
2. Then pop them into the food processor with a sprinkling of salt and blitz for around 15-20 minutes
3. Remove and set aside
4. Peel the avocado, remove the stone and put it in the food processor with the other ingredients
5. Add a splash of water and  drizzle of agave nectar and blitz until smooth (mine took around 10-15 minutes)
6. Spoon into bowls and chill until ready to eat

Vegan Chocolate Pots (from Jamie Oliver) Makes 2 ramekins

Ingredients

• 100G DAIRY-FREE DARK CHOCOLATE
• 350G SILKEN TOFU
• 80G MAPLE SYRUP (I RAN OUT AFTER 60G SO MADE THIS UP WITH AGAVE NECTAR)
• ½TBSP VANILLA BEAN PASTE
• OPTIONAL: ½ TBSP DARK RUM, SMALL PINCH OF DRIED CHILLI FLAKES, SMALL PINCH SEA SALT

Method

1. Melt the chocolate in the microwave for around 1½ minutes (check after every 30 seconds) until melted and set aside
2. Put the tofu in a tea towel and ring out the excess water, then add to the food processor with the remaining ingredients (minus the chocolate)
3. Blitz for 2 minutes and then add the chocolate
4. Blitz again until smooth
5. Divide the mixture between two bowls and chill for at least 15 minutes in the fridge

Lemon Polenta Cake

Although it's technically springtime and we've seen some signs of sunshine in recent days, today it's grey and windy here in south-west London and we need to bring a little bit of sunshine into our home! A couple of friends recommended I try Nigella's Lemon Polenta Cake - although to date on the blog I've been keen to work through different bakers (and have already featured a Nigella recipe) but am making an exception here as both waxed lyrical about this one. And then yesterday Nigella posted a Regram of this very same cake but suggesting that the butter could be replaced with olive oil to make a completely gluten-free and dairy-free which sealed the fate of this bake and here it is.

It's a very light cake and the real magic is the infusion of lemon syrup which soaks into the cake post-baking. The original recipe I looked at contained 200g butter, but as I mentioned, Nigella yesterday posted on Instagram suggesting that this could be replaced with 150ml light olive oil so I thought I'd make this switch. Although Nigella suggests baking for 40 mins, I checked mine after 35 mins and it was very much done by then so I'd keep an eye on it from 30 mins onwards.

I also read a few comments from people that their cake tended to drop in the middle when it comes out of the oven and this is to be expected due to the lack of gluten. However I found that mine didn't drop and kept good form - until I decided that I couldn't wait for it to be completely cool before removing it from the tin and then I put it on a non-flat plate and it did drop a little! But I can assure you it didn't affect the taste :) I love the yellow sun-shine colour of the inside and it's super-moist from all of the lemon syrup, but remains lovely and light, whilst the polenta adds a slight grittiness which gives it some added texture. This would be a great cake for afternoon tea or lunch with friends.

Lemon Polenta Cake

Ingredients

• 150ML LIGHT OLIVE OIL (YOU CAN USE 200G UNSALTED BUTTER AT ROOM TEMP IF YOU PREFER) 
• 200G CASTER SUGAR
• 200G GROUND ALMONDS
• 100G POLENTA
• 1 ½ TSP BAKING POWDER (GLUTEN-FREE IF REQUIRED)
• 3 LARGE EGGS
• 2 LEMONS (ZEST FOR CAKE BATTER & JUICE FOR SYRUP)
• 125G ICING SUGAR

Method

1. Pre-heat the oven to 180 degrees
2. Line the base of an 8 inch spring form cake tin with baking paper and grease the sides with butter
3. Put the olive oil and sugar into a mixer and beat together until light brown
4. In a separate bowl, mix the almonds, polenta and baking powder
5. Add a third of this to the mixer and beat until well-mixed then add 1 egg
6. Repeat twice, ending with the final egg
7. Add the lemon zest and beat until well-mixed
8. Scrape the batter into the prepared baking tin
9. Cook in the oven for around 35 mins until a skewer comes out clean-ish and the edges have shrunk away from the sides of the tin. My cake was well set when it came out of the oven but the middle may wobble slightly and that's okay. Leave the cake to cool on the side whilst you make the syrup
10. Boil the lemon juice and icing sugar in a small saucepan until the icing sugar has dissolved
11. Make little holes across the top of the cake with a cocktail stick and then pour the syrup all over the top - you may need to do this in bursts waiting for the syrup to sink in before you add more
12. Leave to cool before taking it out of its tin. And enjoy!

Peanut Butter & Marshmallow Cookies

Woo hoo, it's Friday! I've definitely got that TGIF feeling today! There was much excitement in our house this morning as not only was there the eclipse, but it's the House Singing Competition this afternoon (cue crazy costumes and Freddie Mercury songs on the way to school!) Then I had a lovely breakfast with a friend, booked a cheeky little Biscuiteer decorating course and came home to bake cookies for a playdate this afternoon.

We have our Easter Fair at school next week and when I was looking at gluten and dairy free options for this, I found this cookie on  Bakers Royale. Made made with peanut butter, it's both gluten and dairy free. I've found a number of gluten free recipes using peanut butter, however the marshmallow frosting transforms this into something much more indulgent (I contemplated turning the frosting pink but living in a house of men, resisted the urge!)

Mine is an adapted version - for one thing, I use liquid egg whites to make my meringues and marshmallows which you can pick up in the supermarket. These have been pasteurised which makes them safe for pregnant people which is an added bonus - in this recipe we do heat the egg whites but you can feel safer knowing that they have been already been pasteurised. It does change the properties a little but I've always had complete success with them.

This recipe makes 6 large sandwiched cookies. As they're quite sweet, I'd probably try to get 9 or 12 cookies out of the dough next time - as they are, they are a huge sweet treat and maybe more dessert sized than snack sized!!

Peanut Butter & Marshmallow Cookies (adapted from Bakers Royale)

Peanut Butter Cookie Ingredients

• 1 CUP (225G) CRUNCHY PEANUT BUTTER (USE WHICHEVER TYPE YOU PREFER)
• 1 CUP (140G) BROWN SUGAR
• 1 LARGE EGG
• 1 TSP BICARBONATE OF SODA
• 1 TSP VANILLA EXTRACT

Method

1. Put the oven on to 160 degrees
2. Prepare two baking trays with greaseproof paper
3. Put all the ingredients in a mixing bowl and combine until smooth
4. Put 1½  tablespoons of mixture on the baking tray - this should make 12 little mounds
5. Then flatten the cookie with a fork in a criss cross pattern
6. Bake for 12 minutes until the edges are golden
7. Wait for them to cool for a few minutes and then using a slice (they'll still be soft) move them to a cooling tray

Marshmallow Frosting Ingredients

• 165G LIQUID EGG WHITE (5 EGG WHITES)
• 300G WHITE SUGAR

Method

1. Mix the liquid egg white and sugar in a microwaveable bowl and heat to 70 degrees celcius - I do this in blasts of 20 seconds and then stir and take the temperature
2. When it's reached the right temperature, transfer it to a mixer with whisk attachment. If you feel the outside of the bowl it should feel warm/hot to the touch and you need to beat the meringue until the bowl has cooled down - around 10 minutes on high speed until the meringue has formed stiff peaks.
3. Then put the meringue into a piping bag with the nozzle of your choosing and pipe meringue onto one half of each cookie and sandwich it together with another half
4. I did have half a bag a marshmallow frosting left which you could use to decorate cupcakes or any other cake that needs a bit of jazzing up - or eat it straight from the piping bag if you prefer :)

Raspberry Scones

I had the best start to the day today.  Not only was the sun shining on the school run this morning, promising the start of spring (am I tempting fate??) but when I arrived at school I was given the fantastic baking book Babycakes by a lovely friend. This book is from the NYC bakery of the same name and has achieved acclaim through being "vegan, gluten-free and (mostly) sugar-free" although not necessarily all at the same time - and has lots of celebrity endorsements for its vegan and healthier favourites.

Before I started this blog, I hadn't tried any Free From recipes before (gluten, dairy or vegan) or at least, I hadn't wittingly tried them. But I have friends and friends' children who have some dietary restrictions and I'm enjoying trying new ways of baking as well as tasting them for myself as I'd always assumed that Free From meant that there was something lacking. Oh, how wrong I was! Armed with my new book, I wanted to try out a new recipe immediately although some of them are going to require a little more product sourcing (I am putting Agave-Sweetened Brownie Gems on my baking list for the next few weeks when I've gathered the ingredients for it!) and so I opted for a simpler recipe whose ingredients I already had with the exception of the spelt flour, agave nectar and a punnet of raspberries - Raspberry Scones. Now these aren't gluten-free as they have spelt flour but they are vegan and therefore dairy-free. 

This is a very simple one-bowl recipe but the flavours are fantastic in them. There's a faint taste of coconut, then a sweetness from the Agave Nectar and a freshness from the raspberries which all work together incredibly well. My only criticism is that the batter was quite wet so even though I used an ice-cream scoop for portion control, they tended to spread into random (messier) shapes on the baking tray. However not everything fits into a neat circle! I did think that making them into muffins might make them tidier next time. And although the recipe calls them "scones", the texture of mine are a mix of cake and bread.

But it's great to know that they're a healthier alternative to the usual sweet treats the boys would want for pudding and one of the boys wolfed one down super-fast declaring it to be "very yummy", praise in its highest form from my younger son and it even featured in his daily news report to daddy at bedtime!

Raspberry Scones (Vegan & Dairy-Free) from Babycakes

Ingredients (Makes 8)

• 2 CUPS (225G) WHOLE SPELT FLOUR (I got this from our local health food shop but you can get it from supermarkets)
• 1 TBSP BAKING POWDER
• ½ TSP SALT
• 1/3 CUP (70ML) COCONUT OIL PLUS A LITTLE EXTRA FOR BRUSHING
• 1/3 CUP (100ML) AGAVE NECTAR PLUS A LITTLE EXTRA FOR BRUSHING (again I got this from our local health food shop but then saw it in our local supermarket)
• 1 TBSP VANILLA EXTRACT
• 1/4 (59ML) CUP HOT WATER
• 1 CUP (200G) FRESH RASPBERRIES

Method

1. Pre-heat the over to 175 degrees and line a baking tray with parchment paper.
2. In a medium bowl, mix together the flour, baking powder and salt.
3. Add the oil, agave nectar and vanilla and stir together until a thick, dry batter has come together.
4. Pour the hot water into the batter and combine.
5. Using a rubber spatula, mix through the raspberries until they're just marbled through the mixture.
6. Using a 1/3 cup ice-cream scoop, drop mounds of batter onto the baking tray leaving them 1 inch apart as they will spread. Lightly brush the top with coconut oil.
7. Bake the scones for 14 minutes rotating them 180 degrees after 7 minutes.
8. The finished scones should be golden brown and slightly firm. Remove them from the oven and brush the top with a little agave nectar.
9. After 10 minutes, gently slide a spatula under each scone to remove them and tranfer them to a cooling rack to cool completely.