These dark chocolate covered bars are packed with nuts, seeds, fresh blackberries and oats; they’re essentially loaded flapjacks without the refined sugar and dairy, so you can feel a little better about having that extra piece (plus they’re vegan and absolutely don’t taste like those cardboard-esque ‘healthy’ alternatives to baked goods- you know the ones I mean).
175g coconut oil
175g your favourite nut butter (I used a combination of almond and peanut)
175g agave syrup
400g oats (I used Royal Oats Jumbo variety which you can find here)
1tsp ground cinnamon
1tsp ground ginger
50g chia seeds
150g shelled pistachios, roughly chopped
200g fresh raspberries
200g fresh blackberries
150g dark chocolate
freeze dried raspberries (optional)
a few chopped pistachios (optional)
Preheat the oven to 170c (325f/ gas mark 3). Grease and line a square brownie tin (about 22x22cm).
Place the coconut oil, nut butter and agave syrup in a saucepan and heat gently until everything melts together, then set aside.
In a large bowl stir together the oats, spices, salt, seeds, pistachios, blackberries and raspberries. Pour the slightly cooled nutty liquid into the bowl and mix until the dry ingredients are all evenly coated (don’t be too rough with the berries as they can break up quite easily- you want some to remain whole!).
Tip the oat mix into the prepared tin and pack down with the back of a spoon. Bake for 25-35 minutes or until the top is golden brown.
Once baked, leave the traybake to cool completely in the tin. When it’s cooled and set up a little melt the dark chocolate (either in a ban marie or in short blasts in the microwave) and spread evenly all over the top. Sprinkle on the freeze dried raspberries and chopped pistachios (if you’re using them) and chill until the chocolate has set. Slice into bars and enjoy!
I’ve been making granola at home for a while, but I usually throw in a load of sugar and butter to make it taste more like crumbled up flapjack than a nutritious breakfast essential (don’t judge, I don’t eat it everyday). This one, however, is made with peanut butter in place of dairy and agave syrup to cut out the refined sugar- it’s really delicious and packed with protein. I like it on top of yoghurt and fresh fruit but it’s also great with porridge or warm stewed apples.
350g porridge oats
2tsp ground ginger
50g roughly chopped almonds
75g mixed seeds (pumpkin, sunflower)
75g chopped dried figs
50g dried cranberries
1tsp vanilla extract
30g coconut oil
100g peanut butter (or your preferred nut butter)
100ml agave syrup
Preheat the oven to 140c. Line a large tray with greaseproof paper.
Place the oats, cinnamon, ginger, almonds, seeds, figs and cranberries in a large bowl and mix together.
Gently melt the coconut oil, vanilla, peanut butter and agave together in a saucepan until smooth. Pour into the bowl of dry ingredients and mix together until all the oats and seeds are coated in the peanut butter mix.
Tip the granola mix onto the prepared baking tray and spread into an even layer. Bake for 40 minutes, turning every 10 to get an even colour on the oats.
Leave the granola to cool down then store in an airtight container until required.
This dairy and gluten free upside down cake will brighten up your winter meals with it’s perfect balance of sweet and citrus flavours. The polenta gives it a course texture but the oranges and almonds make it moist and it’s perfect paired with a big dollop of (dairy free) creme fraiche.
2tbsp vegetable oil, for greasing
3tbsp runny honey
1 whole orange, sliced
5 eggs, separated
225ml sunflower oil
225g caster sugar
zest 1 orange (reserve the juice)
zest 1 lemon
200g ground almonds
1 1/2 tsp (gluten free) baking powder
For the syrup: 1 pomegranate (seeds only), 200ml reserved orange juice (top up with water if you don’t have enough), 50g caster sugar
Preheat the oven to 180c. Generously grease an 8 or 9 inch cake tin with the oil and place a disc of greaseproof paper in the bottom.
Drizzle the base with the honey and arrange the slices of orange on top.
Place the egg yolks, oil, 175g of the caster sugar and the orange/lemon zest in a bowl. Beat until thick and pale then add the polenta, almonds and baking powder and stir together.
In a separate (very clean) bowl, whisk the egg whites until they come to soft peaks then add the remaining 50g caster sugar and whisk until medium/stiff peaks form. Put one large spoonful of the egg white into the other ingredients and mix to loosen, then fold the rest in.
Carefully scrape the finished cake mix into the prepared cake tin (don’t drop it in from a height or you will push out all the air you’ve incorporated!). Level off the top carefully and bake for 30-40 minutes (or until a skewer comes out clean when inserted).
While the cake is baking, make the syrup. Simply place the orange juice (and water if needed) and sugar in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to the boil for about 5 minutes- once the syrup has thickened slightly take off the heat and add the pomegranate seeds. Set aside.
When the cake is ready, turn out of the tin and drizzle with syrup. Arrange the pomegranate seeds on top.
Serve warm or at room temperature with a spoonful of dairy free creme fraiche/yoghurt.