Chocolate Truffle Hearts

There is nothing inside these chocolates that makes them ‘truffles’ necessarily, it’s just that the mixture is so decadent that when it sets thickly – as it does in the heart-shapes moulds I have because they’re so deep – it honestly tastes and feels like Belgian chocolate truffles melting into your mouth, and yet totally free of refined sugar, dairy, gluten, eggs and preservatives.

They look impressive but I’ll let you into a little secret: they are so easy to make! 4 simple ingredients and that’s it. All you need other than that is a saucepan, a spoon and a silicone heart mould. I used one similar to this.

Fancy treating your loved one? Or just want to keep something rich and decadent nearby for those days when you’re really craving chocolate? These are the ones!

Ingredients

5 tbsp coconut oil
5 tbsp raw cacao powder
2-3 tbsp maple syrup (depending on your preference of sweetness)
2 tbsp cashew butter

Method

Simply put all the chocolate ingredients into a saucepan and melt gently over a low heat, stirring often.

Once it’s melted, use a teaspoon to spoon into the little hearts and put it in the fridge to set for a couple of hours then turn out and store in a container in the fridge.

Devour!

Love & health,
Lauren

Cacao & Cashew Oaty Bites

cashew-cacao-oaty-bites

I may even go as far as to say that these are the tastiest things I’ve ever made…

I have to be honest, I wasn’t sure if it would even work but oh dear lord they do! So simple; literally took 5 minutes, 1 spoon, 1 saucepan and a cup, and to make it even more exciting, there is no refined sugar, dairy or gluten and totally vegan. It makes giving sweet treats to kids easier. Braxton is 13 months and has never had refined sugar and I want to keep it like that. If he always has treats that taste this good, hopefully he’ll never feel the need to binge on the rubbish stuff 🙂

Cacao is also a great plant-based protein which is essential for babies, as well as the essential fatty acids in the coconut oil.

Basically, MAKE THESE!

I used Biona coconut oil, coconut palm sugar and cashew butter as I prefer their ingredients so use them wherever I can ❤

Ingredients

3 tbsp coconut oil
1 tbsp coconut palm sugar
3 tbsp maple syrup
2 tbsp almond milk
1.5 tbsp cacao powder
4 tbsp cashew butter
1 cup organic rolled oats

cashew-cacao-oaty-bites-2

Method

Heat all the ingredients except the cashew butter and oats in a pan, on a low heat, very gently until combined.

Once melted, turn off the heat and stir in the cashew butter and keep stirring until fully incorporated.

Now add the oats and stir until totally mixed into the mixture.

Wait until it’s cooler, then spoon a tbsp. full onto a plate that has baking paper on and press into cookie shapes.

Leave to cool then once cool put in the fridge for an hour until set.

Store in an airtight container in the fridge for up to a week.

Love and health,
Lauren

 

Orange, Cardamom & Fig Cake

 

2.JPG

I have been making a gluten / dairy / refined sugar-free chocolate orange cake for years and it’s a favourite of my husband and his family. It’s the dessert they request from me most often. I’ve recently discovered my love for cardamom in cakes and I thought, what tastes go better together than orange and cardamom? So I amended my chocolate orange cake slightly to add cardamom and figs.

This cake is gluten free, dairy free and refined sugar-free but it is not vegan as it uses eggs.

It may seem like it would be a difficult cake to make but it’s actually really easy to throw together, the only bits that need a little bit more attention are the figs that will be on the top of the cake, and grinding the cardamom seeds but to honest, neither of these things are difficult, just a little more time consuming.

I made it this weekend for dessert for a BBQ we were hosting and it went down a treat.

Orange Cardamom Fig Cake 2

 

Ingredients

2 large oranges
6 free-range eggs
250g ground almonds
200g coconut palm sugar
1 tsp baking powder
Pinch of Himalayan salt
The seeds of 10 cardamom pods
5 or 6 fresh figs

To garnish:
A drizzle of honey or agave nectar
Flaked almonds

Method

Preheat oven to 180 degrees.

Put the oranges in a saucepan big enough to be able to cover them with water. Boil for about an hour or until very soft and you can see the skin opening.

Cut into quarters and leave to cool on the chopping board for about 10 minutes. Remove seeds.

Put them in the food processor / blender and blitz until they become a pulp. Add the eggs while the food processor is still working (on a low speed until you put the lid back on) as this will aerate the eggs. Blend well and leave it to the side for the moment.

In a large bowl mix the ground almonds, palm sugar, baking powder and salt. Then open up all the cardamom pods, put them in a pestle and mortar or coffee / spice grinder and grind until they are no longer whole. Once ground, add to the flour mix.

Now spoon the orange mixture into the dry mix and mix really well. Make sure to get all the flour from the bottom and sides of the bowl. Set aside for a moment.

Cut a sheet of baking paper to fit a 23cm springform cake tin and place it at the bottom of the tin then grease generously with coconut oil on the paper and the sides of the tin.

Cut the figs into fine slices and layer them over the bottom of the tin. Once totally covered, add the cake mixture and put it into the oven for 40-45 minutes. Your fork should come out clean but wet – this cake has to be moist.

Remove from the oven and leave to cool on a wire rack for at least an hour – this is important. Once cool, slowly release the buckle of the cake tin and remove, then put a large plate on top of the cake and slowly turn it upside down to release the cake onto the plate. Remove the baking paper.

Sprinkle a handful of flaked almonds on top and drizzle with honey or agave and serve.

Enjoy!

Love,
Lauren

Mushroom & Spinach Frittata

Mushroom spinach frittata

Another easy dinner choice, a variation on my last frittata. You can pretty much add anything you want to it – whatever is in the fridge and needs to be used. It’s one of those ‘Thursday night meals’!

Ingredients

6 organic free-range eggs
1 tsp English mustard
2 potatoes, peeled and sliced thinly
Half a bag of spinach
A generous helping of button mushrooms
About 8 cherry tomatoes
Handful of parsley
Splash of almond milk
Salt & pepper (I used Oryx desert salt)
Coconut oil or spread of choice for the pan

Method

Boil your potatoes (already sliced) for no more than 5 minutes. Drain and set aside. Cut up the tomatoes into quarters, chop the mushrooms, roughly chop the parsley and wash and drain the spinach.

Beat the eggs in a bowl, then add the almond milk, mustard, salt and pepper.

Melt the oil or vegan butter in a large frying pan. Once hot, add the egg mix, then add the potatoes, pushing them down so they are semi-covered by the eggs. Then add the rest of the veg and do the same thing.

Turn the heat to medium-high and let it cook for around 5 minutes. While it’s doing this, turn on your grill.

Once the frittata has cooked on the bottom, put the pan under the grill for a further few minutes, until you can see it has cooked through.

Serve with a crisp, fresh salad.

Enjoy!

Love,
Lauren

Best Ever Chocolate Chip Oat Cookies

Chocolate Chip Oat Cookies

These need very little introduction! They are by far the best cookies I’ve ever made and I honestly just threw the ingredients together as I was in such a rush so it was hard for me to remember the exact measurements! They are egg, soya, gluten, dairy and sugar free (depending on what chocolate chips you use) and are just too yummy!

Ingredients

1 cup ground almonds
1 ½ cups organic rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
5 tbsp coconut oil
1/3 cup maple syrup
4 tbsp almond butter
¼ cup almond milk
Handful vegan chocolate chips

Method

Preheat the oven to 180c and line 2 baking trays with baking paper and grease with coconut oil.

Mix all the dry ingredients in a bowl.

Add all the wet ingredients to the blender and blend until combined.

Pour the wet mixture into the dry ingredients and mix well. Add chocolate chips and mix.

 

Form into balls with your hands and press down on them on the prepared baking trays and bake for 10 minutes.

Put the baking sheets with the cookies on them on a wire rack or on top of some tea towels on the work surface (the surface they cool on shouldn’t be cold) to cool away from the heat of the baking trays so they don’t crisp up too much. Once cool put in an airtight container.

Enjoy!

Love,
Lauren

Savoury Granola

Savoury Granola

I’ve got to thank my friend Lana for the inspiration on this one, she inspired me to make it. Savoury granola is fast becoming a popular choice of breakfast food in Israel so I thought I’d try it and I really enjoyed it. It almost tastes like popcorn, just much healthier – and you can serve with anything. I had it with Coyo coconut yoghurt but you can have it with eggs or anything else you might have for breakfast.

Ingredients

2 cups organic jumbo oats
3 egg whites, whisked
4 thyme sprigs
Handful walnuts
2 tbsp poppy seeds
3 tbsp pumpkin seeds
Salt & pepper

Method

Preheat your oven to 180 degrees and prepare a baking tray with baking paper.

Whisk the egg whites until stiff peaks form, then add in the oats and stir gently.

Break of the small thyme leaves from the sprigs and add these, along with the nuts, seeds, salt and pepper and mix well.

Spread evenly on the baking tray and put in the oven for 30 minutes. Mix after 15 minutes. The eggs will bind the oats so simply break it up with a spoon once its ready and keep in an airtight container.

Enjoy!

Love,
Lauren

Nutty Brownies with White Chocolate Topping

White Chocolate Brownies

I needed something indulgent for my birthday this week and what is more indulgent than a chocolate brownie with a white chocolate topping? I had never actually used raw cacao butter as a topping and I didn’t know how it would solidify on top of a brownie but I gave it a go and was so happy with the result. These brownies are just delicious. Soft on the bottom with the crunch of the nuts and crunchy white chocolate on the top.

The cacao offers heaps of bioavailable protein and the nuts and flaxseeds offer omega-3 essential fatty acids. These are gluten free, wheat free, grain free, dairy free, refined-sugar free, egg free and are vegan.

Brownie
1.5 cups almonds, soaked overnight
½ cup ground flaxseeds
½ cup raw cacao powder
½ cup dates, soaked overnight
4 tbsp coconut oil
4 tbsp organic natural maple syrup
1 tsp vanilla extract
Pinch Himalayan salt
Handful dark chocolate chips

Topping
250g raw cacao butter
1 tbsp coconut oil
1 tsp vanilla extract
1 tbsp organic natural maple syrup

Method

Line a square cake tin with a piece of baking paper at the bottom.

Drain the almonds, pat them dry with a piece of kitchen roll then put them in the food processor and blitz until mainly a meal but still with some chunks as this is nice for the brownie.

Then add the rest of the brownie ingredients except for the chocolate chips and blend well. Turn out into a bowl and add the chocolate chips and mix well with a large spoon.

Press into prepared cake tin and put in the freezer while you make the topping.

To make the topping just put the cacao butter in a pan over a very low heat and very gently melt. Once melted add the rest of the ingredients.

Wait for the topping to totally cool before taking the base out the freezer and pouring this over the top. It will seem very transparent but it will harden. Put it in the fridge for an hour then cut into slices.

Store in an airtight container in the fridge.

Enjoy!

Love,
Lauren