Warm, rich and enticing, dark chocolate is the ultimate superfood when it comes to sweet treats. Coupled with the wondrous almonds, this decadent slice is just right with a cup of hot tea any day of the week. All you need is:
100g of dark (72% minimum) chocolate, roughly chopped
1.5 cups of ground almonds
¼ cup of melted coconut oil
1.2 cup of coconut sugar
1 tablespoon of raw cocoa powder (or 2 tablespoons of cocoa powder)
½ cup of almond milk (if mixture is getting too thick)
1 teaspoon of baking powder
Preheat your oven to gas mark 4 (medium) and melt 70g of the dark chocolate, coconut oil and coconut sugar in a separate pan. Once cooled blend in the eggs one at a time and then simply fold in with the ground almonds and baking powder. Grease your pan generously with some more coconut oil and pop in the oven for no more than 15-20 minutes, it’s that quick! Decorate however you wish, I’ve simply drizzled my remaining chocolate on top and garnished with some almonds. Yummy!
How are we doing?
Summer is fast approaching (yes, I promise it’s really coming!) and what better way to celebrate than rustling up a quick and yummy salad? Not just any salad though, I can assure you. Bursting with Mediterranean flavours, I cannot praise this salad enough, I have added some chorizo but this is optional, in fact I only add chorizo for dinner parties or if I am very hungry!
This salad simply consists of: Rocket leaves, olives, cherry tomatoes, mini sweet bell peppers, baby leaf spinach….toss them together and there you have my delicious Spanish salad. I like to also serve this salad with a light sundried tomato and paprika dressing which consists of olive oil, sun dried tomato paste, seasoning, squeeze of lemon juice and sweet smoked paprika.
Enjoy and let’s welcome the sun!
Happy May my dear readers!
Beetroot. It has a beautiful earthy flavour which is not only stunning to look at, it is sweet and tender as well. There are many uses for this superfood to include a simply salad or eaten simply as a side dish OR in my wonderfully pink hummus! Couldn’t be easier or prettier to look at.
All you need is:
• 2 cans of chickpeas, drained and washed thoroughly
• 1 crushed garlic clove
• 4 tablespoons of olive oil
• 3 tablespoons lemon juice (or more as needed)
• 2 teaspoons Himalayan salt
• 2 teaspoons ground cumin
• 1 large cooked beetroot, chopped roughly
Drain and rinse the chickpeas. Put the garlic clove, chickpeas 3 tablespoons oil, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
Add the cooked beetroot and process again; if the hummus is still very thick add another 1–2 tablespoons of lemon juice and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
Please give this speedy and delicious dip a go!