Tasty Treats

Super simple blackberry crumble

Blackberries are rich in Vitamin C and as such are a great antioxidant for our body to protect against chronic disease.  Here is a simple recipe to add to your weekly cooking - my kids love it and there is no added sugar whatsoever!

Ingredients

• 2 cups of blackberries

• Gluten-free porridge oats

• 2 tbsp Flaxseeds

• 1 tsp Cinnamon

Method

• Stew 2 cups of blackberries with 2 tbsp of water over a low heat for 30 minutes until it reaches a jam like texture. 

• Pour into a oven-baked dish and top with gluten-free porridge oats.  Sprinkle over 2 tbsp of flaxseeds for extra fibre and sprinkle 1 tsp of cinnamon over the top to help balance blood sugar and enhance flavour.  

• Pop in the oven (180 C) for 10 mins.  

Yum! 

Crunchy gluten free crackers

Ingredients

• 45g pumpkin seeds

• 45g linseeds

• 45g sesame seeds

• 1 tsp salt

• 1 tsp baking powder

• 220g buckwheat flour

• 175ml water

• 90 ml olive oil

Method

• Combine all the ingredients in a large bowl and bring together with clean hands. Kneed for 5 mins then cover and set aside for about 20 mins.

• Heat the oven to 180 and cut 4 pieces of parchment paper, around A3 size.

• When the dough is ready, divide it into 3 balls. Put one on a sheet of parchment paper, and place another sheet of the paper on the top. Press down with your palm and then use a rolling pin to flatten the dough between the sheets of paper. The thinner the better (around 2mm).

• When the first piece is rolled, remove the top layer of parchment paper and use a knife or pizza when to score into the dough into strips, or triangles. Slip the sheet with the dough onto a shelf of the oven. Repeat with the remaining 2 balls of dough, using the same top paper.

• Cook each for 10 mins, checking frequently! If necessary, turn them over with a pair of tongs to toast the other side briefly. If they need a little more crisping, you can turn the oven off and the door open with the biscuits still inside - this gives them a good crunch without danger of burning.

Adapted from Antoniamaguire.com

Chocolate Fruit & Nut Clusters

Ingredients

• 100g dark chocolate (e.g. Green & Blacks or any other good quality chocolate)

• 15g dried cranberries

• 40g pecan nuts

• 5 Nairns rough oatcakes

• 2tsp maple syrup

• 40g flaked almonds

Method

• Melt the chocolate in a glass bowl set in shallow water over a low heat. Blend all the ingredients except for the flaked almonds in a blender until roughly chopped.

• Add the mixture with the flaked almonds to the melted chocolate and coat through.

• Spoon into 10 – 12 cake cases for a delicious snack.

• Chill in the fridge until set.

Easter Nests

Ingredients

• 100g gluten free oats

• 45g dessicated coconut

• 25g ground almonds

• 30g raw cacao

• 5 tbsp coconut oil

• 3 tbsp maple syrup

• 1 tsp vanilla extract

Method

• Mix the dry ingredients together.

• Melt the coconut oil and add the maple syrup and vanilla extract.

• Add altogether and mix until well combined. Place into silicon moulds/cake cases and leave a little well in the middle, allow to set in the fridge.

Make your own chocolate eggs using the homemade chocolate recipe above and using an ‘egg’ mould or buy your own.

Ideally at least 70% dark chocolate.

Fruit & Nut Chocolate Bark

Ingredients

• 300g dark chocolate (at least 70%) or make your own! (see below)

• 125g blanched almonds, toasted and chopped

• 100g any toppings (e.g. unsweetened dried fruit (eg cranberries or mango ), pistachio nuts, orange peel, chilli, goji berries)

• Pinch of sea salt

• To make chocolate:

• 200g cacao butter

• 80g raw cacao

• 60g maple syrup

• 1 tsp vanilla extract

Method

• Melt the cacao butter in a large bowl over a bain marie. Add the maple syrup and vanilla and mix well. Add the cacao powder and whisk to achieve a smooth mixture.

• Alternatively, use shop bought chocolate and melt over a bain marie.

• Line a baking sheet with parchment.

• Once melted, tip into the prepared tin and smooth with a spatula so the chocolate is evenly distributed.

• Scatter over the remaining ingredients and chill in the fridge until the chocolate sets (about 30 mins). Peel off the parchment and break into pieces.

Store in an airtight container for up to a month (if it lasts that long).

Fig & almond butter flapjacks

(Makes 24 yummy squares)⁠

Ingredients

• ⁠Coconut oil, for greasing⁠

• 360g (2 cups) soft figs, pitted and chopped⁠ (use dried figs when not in season)

• 475ml (2 cups) water⁠

• 230g (1 cup) almond butter⁠

• 300g (3 cups) rolled oats (gluten-free)⁠

• 120g (1 cup) raw cashews⁠

• 140g (1 cup) sunflower seeds ⁠

Method

• Pre-heat the oven to 160ﹾC/350ﹾF/Gas mark 3 then grease 25cm x30m baking tray with coconut oil and line with baking paper. ⁠

• Place figs and water in a saucepan, bring to the boil then reduce and simmer until soft. Tip cooked figs into a food processor and blend into a smooth puree.

• Pour into a mixing bowl and add the almond butter. Add all the remaining ingredients to the food processor and pulse until very finely chopped. Not too crunchy, not as fine as flour.⁠

• Add the dry mix to the bowl with the fig and almond butter mixture and stir vigorously with a wooden spoon until fully combined and every bit of the dry mix is coated in the fig and almond butter.  

• Spoon into the prepared baking tray, spreading the mixture into an even layer 2-3 cm deep.

• Place in the oven and cook about 20 minutes.

• Remove, cut into bars and leave to cool.