Jammy Dodger Blondies

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I’ve been wanting to make blondies for a while now, but never got around to it mainly because I’m a dark chocolate lover at heart, and so always gave in to making brownies instead.

So, seeing as this is my first blondie recipe I thought I’d do a little background research on how they came about!

Apparently, the first brownie recipes have been around since the late 19th century, however chocolate didn’t actually make an appearance until 1906. Before then the brownie was the dense, fudge, butterscotch flavoured bar known today as the blondie. Although despite being just as easy to make and unbelievably delicious the blondie has never managed to achieve the same chart topping success as its darker cousin, the brownie.

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Like I said before, I’m not usually a fan of white chocolate, I much prefer the dark bitter stuff, and so I was worried that blondies by themselves would be a little too sweet and sickly.

So it struck me…..

White chocolate and strawberries are a match made in heaven, and in blondie form whats not to love?

And so I give you Jammy Dodger Blondies!

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I was thinking about sharing some healthier recipes seeing as it’s the new year now and summer isn’t all that far away. However I’ve kept this recipe to myself for a while and I was starting to feel guilty about taking so long to share them with you all… so the healthier recipes will have to wait a while longer!

Either way, these Jammy Dodger blondies are worth every bite.

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Recipe

175g unsalted butter

250g white chocolate, chopped

250g caster sugar

3 large eggs

1 tsp vanilla extract

300g plain flour

3 tbsp strawberry jam

Jammy Dodger biscuits

Method:

  1. Preheat the oven to 175C.  Grease and line a 9×13″ baking tray or use a disposable one.
  2. Melt the butter and white chocolate in a large, heavy bottomed saucepan over a low heat.  Stir constantly until smooth and melted.
  3. In the bowl of an electric mixer add the sugar and eggs and mix until combined and light, pour in the melted chocolate and mix thoroughly.  Add the flour and stir in by hand until just combined.  Pour the batter into the prepared pan.
  4. Drop teaspoons of jam over the blondie batter and use a sharp knife to swirl through.  Place the Jammy Dodgers on top in a neat pattern and bake for 25 minutes until just set.  Allow to cool completely.
  5. Cut into 15 squares and enjoy.

x

Salted Caramel Brownie Sandwich Cookies

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I have more cookies for you today!

They are worth every second of effort. They’re crazy indulgent and ridiculously scrumptious. On the brownie scale of super dense and fudgey through to cakey, this cookie lies somewhere in between. The inside is soft and moist and every so slightly chewy. And it’s really, really chocolatey.

AND I’ve filled them with salted caramel buttercream for you too.

So put the brownie cookie and caramel buttercream together and you have perfection in a cookie.

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They are so tasty I could have eaten them just on their own.

Wait… I did do that.

I had to stop myself so that I had enough cookies left to take pictures of them doubled up for sweet little sandwiches.

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Also as a random side note, I just wanted to say that I’m sorry.

Because I really have been meaning to share these cookies with you. For. Ages.

Waaaay over a month ago.

But life just got in the way with job applications, interviews, assessment days and the like.

But finally, here you have them. I love this recipe and I hope you do too!

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The cookies you can see in the photos really are giant – they’re larger than the palm of my hand. It wasn’t 100% intentional, they spread out a lot in the oven and then by the time I added the icing and sandwiched them together they were suddenly enormous !

Though having said that, my irrational logic told me that there’d be less guilt consuming one huge cookie than two normal sized cookies…

But if you are a normal person or just have more self restraint than I do, by all means make normal sized cookies.

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Recipe

For the cookies

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks (optional)

For the filling

250g salted butter

450g icing sugar

1 tsp salted caramel essence OR 2 tbsp salted caramel sauce

80g chocolate (melted)

Chocolate bar of choice – chopped into small chunks

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely
  10. Chop the butter into chunks and soften in the microwave for 20-30s, it shouldn’t be completely melted !
  11. Put the butter, salted caramel essence or sauce and 1/2 of the icing sugar (sifted) into a mixing bowl and combine using an electric hand whisk.
  12. Gradually add the remaining icing sugar, whisking after each addition. You may not need to add all of the icing sugar, as long as the icing tastes sweet enough!
  13. Pipe the caramel icing onto half of the brownie cookies, making sure to turn them over so that the top of the cookies forms the outside of the cookie sandwich.
  14. Drizzle melted chocolate over the icing and finish with chunks of chopped up chocolate !
  15. Finally, sandwich the cookies together with the remaining cookies, (take suitable picture for Instagram) and enjoy!

Happy Baking x

Raspberry Shortbread Sandwich Biscuits

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The Great British Bake Off has finally started again and so I thought it was about time to get back into baking myself after a super busy summer! I made these beautifully easy raspberry shortbread biscuits in preparation for biscuit week (I realise its now coming up to week 6 so apologies for taking so long to get this recipe posted) and they really do not disappoint.

I cannot emphasise enough how easy and quick they are to make, so they are perfect if you fancy something sweet but don’t want to spend hours in the kitchen baking away.

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Shortbread is probably one of the simplest biscuits to make, and combined with fresh fruit and vanilla icing it really does create the perfect combination! You can use any fresh fruit you like, it doesn’t necessarily have to be raspberries – strawberries, blackberries, blueberries etc would make an equally tasty shortbread biscuit.

You can decide how big to make these depending on how big the cutters are that you’re using, I like to use fairly small ones to make them (almost) bitesize and perfect for summer or afternoon tea!

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When you’re rolling out the cookies, the chilling really does make a difference – the dough is less likely to stick to the surface and so it’ll make it 100x easier when it comes to transferring the biscuits to the baking tray. Also make sure there’s enough flour on the surface before rolling out. Alternatively you can also roll the dough out between two sheets of greased proof paper or clingfilm, this not only prevents sticking but means that you’re not adding extra flour to the dough every time you roll out another batch!

So, here’s the recipe :

Recipe

For the biscuits

250g plain white flour

200g butter (unsalted, chilled)

100g icing sugar

2 egg yolks

1 tsp vanilla extract/ essence

For the icing

250g salted butter (softened)

400-500g icing sugar

1 tsp vanilla essence

To decorate

Fresh raspberries

Raspberry jam

Method

  1. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper. 
  2. In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes. 
  3. After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes. 
  4. Bake the biscuits in the preheat oven for 10-12 minutes then transfer to a wire cooling rack. 
  5. To make the icing, put the butter, vanilla and half of the icing sugar into a bowl and combine with an electric mixer until smooth. Slowly add the remaining icing sugar until the icing is light and fluffy, and sweet enough to not be able to taste the butter! 
  6. Place a shortbread on a serving plate, cover with jam and evenly space three raspberries on top of the jam. Pipe the icing in the spaces between the raspberries and then top with another shortbread biscuit. Repeat for the remaining shortbread biscuits and finally dust with icing sugar to finish.
  7. Enjoy !

Happy Baking x

 

No-Bake Kinder Bueno Cheesecake

I love cheesecakes, and as well as being really popular at the moment they're seriously easy to make! This recipe is for all of the Nutella lovers out there, the chocolate-y biscuit base and crunchy pieces of Kinder Bueno add texture to the creamy, indulgent Nutella cheesecake filling.

Using full-fat cream cheese is 100% needed to make sure it sets, but if you would rather use a lower fat one be careful when you mix so that it doesn’t split. A final thing to note is that it needs to set in a dish as it won’t hold itself!

If you're not a fan of Nutella this can be substituted with Cadburys chocolate spread or 250g melted chocolate of your choice! Just let it cool slightly before adding to the mixture of cream cheese, icing sugar and vanilla essence.

If it looks like your cheesecake is too sloppy or won't set then don't panic, try it anyway and if after being refrigerated it still hasn't set then try putting it in the freezer for more of an ice cream style cheesecake!

Recipe

For the biscuit base

300g digestive biscuits

150g melted butter

For the cheesecake filling

2 x 280g full fat Philadelphia cream cheese

300g Nutella

100g icing sugar

300ml double cream

1 tsp vanilla essence

Kinder bueno chocolate bars, chopped

Decoration

Kinder bueno chocolate bars

Melted dark/ white/ milk chocolate

200ml double cream

Method

  1. To make the Base – Blitz the biscuits in a food processor (or crush in a bag with a rolling pin!) and mix with the melted butter.
  2. Press down into an 8″/20cm Deep Springform Tin – refrigerate for now.
  3. With an electric stand mixer with the whisk attachment (or a hand held electric whisk) Whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth – this should only take a minute or so.
  4. Pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more! (Note – It's better for it to be under whipped rather than over whipped so don’t over whip it)
  5. Fold through the chopped up Kinder Bueno and spread the mixture evenly over the biscuit base.
  6. Chill in the fridge for at least 5-6 hours, but preferably overnight.
  7. Once chilled, remove from the cake tin carefully. Drizzle the melted chocolate over the top and then whip the double cream and pipe onto the cheesecake. Decorate with pieces of Kinder Bueno chocolate!

Happy baking! x

 

Doughnuts

Homemade doughnuts are simply sublime! You may think that doughnuts are the sort of thing that are really hard to make at home, but with this recipe and a little bit of patience you’ll breeze through!

 

Deep-fried doughnuts really are the way to go, none of this healthy baked doughnuts malarky – the classic ‘jam doughnut’ kicks the Krispy Kreme-style glazed ring doughnuts to the kerb in terms of sheer indulgence, freshly coated in sugar and oozing warm strawberry jam all over your fingers and chin.

Other good things to put in doughnuts include Nutella, dulce de leche, homemade custard (combined with jam or on its own), pastry cream or cream i.e. anything with plenty of flavour and ooze. These doughnuts are all about the ooze.

For this recipe I’ve filled my doughnuts with a mixture of Nutella and caramel and raspberry flavoured double cream and then topped with rich, indulgent chocolate ganache.

The doughnut base is a rich, sweetened, yeasted dough. To begin with it is quite rough and sticky, but the more you knead the dough the smoother and silkier it becomes. So, personally I’d recommend using a big standing mixer (Kitchen aid, Kenwood and the like) to make your life a little easier. However, if you don’t own one then they can easily be made by hand, it just takes slightly longer!

Deep frying can be a little scary because we – hopefully – don’t do it every day. But after a lot of experimentation I can promise that, in this instance, it’s worth it. Drink a green juice and do some yoga tomorrow: today it’s all about the doughnuts.

Recipe

For the Doughnuts

1 packets active dry yeast
1/2 cup warm water
1/3 cup unsalted butter
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3-3 1/2 cups flour
Canola oil, for frying

For the filling:

Nutella / Double cream with raspberries or caramel / custard – whatever you fancy!

For the topping:

1/2 cup semisweet chocolate chips or chopped up dark chocolate
1/3 cup heavy (double) cream

Instructions

For the Doughnuts:

  1. In a small bowl, mix together the yeast and warm water. Set aside. Using an electric mixer, beat together the butter and sugar until well combined and fluffy (about 2 minutes.)
  2. Beat in the eggs, vanilla extract, and salt until throughly combined. Mix in the yeast/water mixture just until combined. Switch to using the dough hook and a 1/2 cup at a time, slowly add in the flour. Scrape down the sides of the bowl as necessary.
  3. Add flour until the dough has formed and is no longer sticking to the bowl or your hands.
  4. Place the dough in a well-oiled bowl, tightly cover with plastic wrap, and place near a warm area for 1 hour, or until doubled in size.
  5. Line a large baking sheet with parchment paper and set aside. Using a rolling pin, roll out the dough on a well-floured surface until about 1/2 inch thick. Using a biscuit cutter (or the top of a large glass flipped upside-down) cut out about 9 circles, and place on the prepared baking sheet. Roll out the dough again to get a few more doughnuts, if desired.
  6. Cover the baking sheet with a dry towel, place near a warm area, and let rise again for another hour.
  7. Near the end of the hour, start warming up the oil for frying. In a large pot (or deep fryer), put in canola oil until about 2-3 inches high in the pot. Heat until the temperature reaches 170-180 degrees C.
  8. Carefully drop in the pieces of dough, about 2-3 at a time. Fry for 1 minute, then turn over and fry for another minute, or until golden brown. Using a slotted spoon (or spider strainer), remove the doughnuts from the oil and place them on a plate covered with paper towels to drain some of the oil. Repeat with the remaining pieces of dough. Let the doughnuts cool completely

For the Topping:
Place the semisweet chocolate chips in a medium-sized bowl. Heat the heavy cream in the microwave (or stove top) until slightly bubbling. Pour the hot heavy cream over the chocolate chips and whisk until creamy and smooth.

For Assembly:
Once the doughnuts have cooled off, transfer the filling to a pastry bag fitted with a long, sharp pastry tip (I used this tip), poke a hole in the side of each doughnut and fill with the marshmallow cream. Then dip the tops of each doughnut into the chocolate ganache, let the excess ganache drip off, place back down, and then finish with your desired toppings!
Place doughnuts in an airtight container at room temperature for up to 2 days. Enjoy

Happy Baking x

 

(Easter) Brownie Cookies

Having said that I wouldn’t procrastibake this year during exam season, it only look a short scroll through my Instagram feed to give in to temptation and decide to bake something for Easter weekend!

I love brownies, and I mean reaaally love brownies. Who doesn’t? They’re rich, fudgy and oh so chocolatey. But I also love cookies, they’re full of thick, soft, chewy cookie goodness. So when I came across a recipe for a brownie cookie hybrid I had to give them a go!

….and they really didn’t dissapoint !

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These cookies are rich, chocolatey and melt in your mouth, but without being too fudgy so that they fall apart in your hands, and then as if that isn’t enough they’re topped with even more chocolate! As it’s Easter I’ve used a mixture of creme eggs, mini eggs and mini Malteser bunnies, but feel free to top your cookies with whatever chocolate or candy you have available.

So, if you’re bored, in the mood for baking or just need to use up the copious amount of chocolate I’m sure you’ve received over the weekend, then I’d definitely recommend giving these bad boys a go!

Recipe : makes 10-12 cookies

(from glasgowfoodgeek.co.uk)

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks

Assortment of Easter Treats – Creme Eggs, Mini Eggs, Malteaser Bunnies, Mini Oreo Eggs etc…

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing. Allow to cool for a few minute before popping some of your easter candy on the top while the cookie is still soft – I used half creme eggs, malteaser bunnies and more mini egg.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely

Enjoy x

Raspberry Cheesecake Brownies


It’s almost the end of Easter, and with exams growing ever closer I’ve turned into a bit of a hermit. I’ve resorted to alternating revision with stress relief (procrasti)baking and blogging. Your waistlines can thank me later.

Over the weekend, I developed a pretty fierce craving for rich, decadent brownies and decided that raspberry cheesecake brownies sounded even better. I’ve taken my favourite brownie recipe and adapted it by simply swirling some vanilla cheesecake mix through the batter and topping with raspberries before baking.

My base brownie recipe uses a mixture of both cocoa powder and chocolate for the ultimate richness of flavour. Although the recipe involves beating the butter and sugar until light and fluffy before adding the eggs, flour and chocolate etc… (which, to those of you familar with baking methods, makes it sound more like a recipe for a sponge than brownies) the lack of raising agents means that there is very little allowed to lighten the load here -this is pure, unalterated, chocolatey goo.

If you’re short for time you can resort to the ‘all in one’ method, which essentially involves chucking all of your ingredients into a bowl and beating thoroughly so that they are fully incorporated.  Although this will produce an equally tasty brownie, I’ve found that taking the time to beat the batter vigorously after adding the eggs helps to create a meringue like outer layer which rises as the mixture bakes forming an irresistibly crisp crust around the rich, fudgey chocolate centre.

Recipe

For the brownies:

200g good quality dark chocolate

250g block butter (salted)

300g caster sugar

60g cocoa powder

60g plain flour

1/2 tsp baking powder

3 eggs + 1 egg yolk

For the cheesecake topping:

100g cream cheese

1 tbsp mascarpone

3 tbsp caster sugar

1 tsp vanilla essence

150g raspberries (fresh or frozen)

Method

  1. Pre-heat the oven to 180 degrees(c), and line a 23cm x 23cm square tin with greased proof paper.
  2. Set a bowl over a pan of simmering water making sure that the bowl does not touch the water. Add the chocolate (broken into pieces) and allow to melt, stirring occasionally, and then remove from heat.
  3. Meanwhile, beat the butter and sugar together until light and fluffy.
  4. Gradually add the eggs, beating well after each addition. Increase the speed on the mixer to high and continue to beat the mixture for a few mixture until the volume increases slightly.
  5. Fold in the melted chocolate followed by the flour, cocoa powder and baking powder.
  6. In a separate bowl combine the cream cheese, mascarpone, caster sugar and vanilla essence.
  7. Spoon the brownie batter into the tin and then top with the cheesecake mixture. Using a knife or spoon swirl the cheesecake mix into the top layer of brownie batter (you may not need all of the cheesecake mix) and then top with raspberries before baking.
  8. Bake for around 30 minutes (a skewer should come out sticky, but not coated in raw mixture). When the brownies are ready remove from the oven and allow to cool (and set) before removing from tin and transferring to a wire cooling rack.

Happy baking x

Mary Berry’s Banana Bread

Don’t get me wrong, I love bananas, however once they start to turn brown I won’t touch them. I like them almost under ripe so that the fruit inside is still firm.

So, what are you meant to do with all of those bananas that you forgot about in the back of your cupboard or in your fruit bowl that are now past their best by quite some way?

For me, the answer has to be banana bread. It is utterly delicious and the natural sweetness of the fruit lends itself perfectly to baking! While it’s still not as healthy as eating bananas by themselves,  it’s at least slightly better than a cupcake smothered in copious amounts of butter icing or a deep fried, sugar coated doughnut.

When I told one of my friends that I was making banana bread they threw up a bit of a par-larva about the name. Which to be fair is understandable seeing as, strictly speaking, banana bread is more of a loaf- shaped cake.

Personally I’ve never understood the difference between banana bread and banana cake, and seeing as I can’t come up with a reasonable explanation I’m guessing that it probably isn’t all that significant! In fact, categorising it as a bread rather than a cake just legitimises it’s consumption at any time or hour of the day (i.e. making eating cake for breakfast socially acceptable), explaining why this is such a popular and successful recipe!

 

 

The great thing about banana bread is that it doesn’t matter how long they’ve been sitting in the back of your cupboard for forgotten about. In fact, in order to make the best banana bread it’s a well known fact that your bananas should be so ripe that they practically dance into the oven by themselves.

When I’m in need of a recipe quite frankly there’s only one person to turn to, and that is of course the queen of baking Mary Berry. This recipe has everything you’d want from banana bread, it’s moist, hearty and packed full of flavour!

I’ve added blueberries to the recipe but this isn’t strictly necessary, it just depends on how adventurous you are with your banana bread. Feel free to stick to the classic recipe or make your own additions such as chocolate chips, raspberries, peanut butter chips etc etc…

Mary Berry’s Banana Loaf Recipe

Ingredients

100g Softened Butter

175g Caster Sugar

2 Large Eggs

2 Ripe Bananas (mashed)

225g Self Raising Flour

1 tsp. Baking Powder

2 tbsp. Milk

150g blueberries

Method

  1. Preheat the oven to 180C / Fan 160C / Gas 4.
  2. Lightly grease a 2lb loaf tin, then line the base and sides with greased proof paper.
  3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended.
  4. Fold in the blueberries.
  5. Spoon the mixture into the tin and level the surface. At this point you can sprinkle a few oats on top before baking.
  6. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean if the loaf is ready.
  7. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.

Happy Baking! x

Coconut Flour Banana Chocolate Chip Cookies

 

I’m always a little sceptical about ‘healthy’ baking, it doesn’t quite have the same rich, sweetness that we all seem to crave. However after hearing a lot about the benefits of using coconut flour in recipes I decided to give it a go, and the result was extremely successful! 

Coconut flour is one of the healthiest flours available, it’s tricky to work with but rewarding in the right recipes! 

 

It’s rich in protein, high in fibre and as it is not a grain based flour it’s also low in carbs. As it’s a natural byproduct of coconut milk production it contains medium chain saturated fatty acids (i.e. the good type of fat) which gets used for energy not stored as fat and also improves metabolism. Coconut flour is also a great source of manganese which supports bone health, nervous system function and helps maintain optimum blood sugar levels. 

 
Coconut flour is extraordinarily absorbent so a little goes a long way. The key is to add adequate liquid and lots of eggs to act as a binder to prevent a dry or crumbly result. It is a unique gluten-free flour with a different composition to your standard grain-based flour meaning that there is no straight forward substitute for it. (I’d recommend trying out a few ‘tried and tested’ recipes before experimenting with it yourself).

 

Recipe: 

1 cup coconut flour

1 tsp bicarbonate of soda

4 eggs

2 tbsp vanilla essence

2 tbsp honey

1/2 cup coconut oil (vegetable oil can also be used)

3 bananas (mashed)

1 1/2 cups chocolate chips

  1. Preheat oven to 180 degrees (C) 
  2. In a bowl combine the mashed bananas, eggs, vanilla, honey and coconut oil.
  3. Add the coconut flour and bicarbonate of soda and incorporate.
  4. Fold in the chocolate chips.
  5. Spoon the cookie dough onto a prepared baking tray (I use greased proof paper, but greasing the tray itself will also work). These cookies won’t spread out or rise once baked so I use a spoon to flatten the tops before baking. 
  6. Bake in the oven for 12-15 minutes 

Happy baking ! x

 

Fluffy Blueberry Pancakes

I love pancakes. Whether they’re they thick american style ones, the classic crepe, covered in chocolate or smothered in maple syrup. These fluffy, light, blueberry filled beauties are no exception.

This recipe has to be my all time favourite (of course this may well change as I experiment and try out new recipes, however, for the time being this one tops the rest by a long way). It’s quick, easy and makes big, thick, fluffy pancakes! I honestly cannot emphasize enough how easy it is to make pancakes from scratch! Buying the ingredients also works out a lot cheaper than those naff packet mixes, and besides, they always taste ten times as good when you’ve made them yourself.

I usually only make pancakes once a year on the infamous pancake day, however having woken up to a torrential downpour outside I thought breakfast called for something a bit heartier than your standard granola and yoghurt or scrambled eggs on toast.

The basic recipe is pretty versatile. You can eat them with maple syrup, ice cream, nutella, fruit, lemon and sugar, and the list goes on…  I top them with a homemade blueberry sauce that comes together in less than 10 minutes with just a few staple ingredients. It’s delicious and can be eaten with anything like pancakes and waffles or stirred into greek yoghurt or ice cream!

The key to making fluffy, thick pancakes is to keep the batter thick. It should barely spread when you scoop it onto the pan. The next tip that I cannot underline enough is to keep the frying pan on the low side of medium. You also have to be patient and wait for bubbles to appear on the surface of the batter before flipping them over (difficult I know, but they’re worth the wait, trust me). Once you’ve flipped your pancake, it cooks much faster on the other side, just a minute or two.

I’d recommend using a non-stick pan as it’ll make your life a lot easier, however it’s not absolutely necessary. The key is to use a little butter or oil to grease the pan before the first batch, the first few are more likely to stick however DO NOT PANIC, this just means you’ll have to eat a few before any of your housemates even realise that you’re making pancakes!

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Recipe

For the pancakes:

2 cups self raising flour

2 tsp baking powder

1/3 cup caster sugar

1 egg

1 1/2 cups milk

2 tbsp butter (melted)

2 tsp vanilla essence

  1. Mix together all of the dry ingredients and then add egg, milk, butter and vanilla.
  2. Whisk well until all ingredients are incorporated and there are very few/no lumps in the mixture. At this point add any additional ingredients you’d like in your pancakes (for example blueberries, chocolate chips, lemon zest etc…)
  3. Heat frying pan to a medium heat and pour in the batter. I tend to use a small ladle, or 3 to 4 tbsp for each pancake.
  4. Flip the pancakes once bubbles appear on the surface. Once flipped they will only take a minute or two to finish cooking.

*The batter can be made up to a day or two in advance, just cover the bowl with cling film and leave in the fridge*

For the blueberry sauce:

2 cups blueberries

1/4 cup water

3 tbsp honey or sugar

  1. In a medium saucepan over medium heat, combine the blueberries, water and sugar or honey. Stir frequently, and bring to a low boil.
  2. Simmer until the blueberry sauce is just thick enough to coat the back of a spoon.
  3. Remove from heat and serve.