Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Carrot Cake Flapjacks – Autumn in a Bliss Filled Bite

Carrot Cake Flapjacks

Autumn, Flapjacks | 14th November 2016 | By

Carrot cake is one of our nation’s favourite cakes, apparently. Who would have thought something as healthy as carrots would appeal to such an extent? As I was dreaming autumn thoughts the other day, I had a sudden urge to try making carrot cake in flapjack form. It worked beautifully and these carrot cake flapjacks are just the best.

(more…)

Caramel Chocolate Chip Bars – Naughty But Very Nice

Caramel Chocolate Chip Bars

Traybakes | 10th October 2016 | By

Today is the first day of National Chocolate Week. It’s caught me completely unawares this year. I’m worried I’m losing my chocolate grip. In a panic, I’ve just had a look through my draft posts to see if I have anything suitable. Well, I sort of do, a post from 18 months ago! These caramel chocolate chip bars may not be overloaded with chocolate, but they were rather good.

(more…)

Sticky Banana Ginger Cake

Banana Ginger Cake

Dairy Free, Traybakes | 12th March 2016 | By

When I saw a recipe for banana ginger cake chez The Caked Crusader the other day, I knew there was nothing to be done but make it as soon as I could. Banana and ginger is not an obvious pairing by any means, but the cake just sounded so good – and it was.

(more…)

Blueberry and White Chocolate Flapjacks – We Should Cocoa #59

Blueberry Flapjacks

Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to  before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.

(more…)

Raspberry and White Chocolate Flapjacks

Raspberry Flapjacks

Flapjacks | 11th June 2015 | By

As I was buying some bananas in the Co-op the other day, I noticed a pack of reduced price raspberries. I couldn’t resist. They were fine, but not quite enticing enough to eat as they were; they looked as though they needed to be used quickly. The fastest thing I know how to bake are flapjacks.

(more…)

Basbousa (Egyptian Semolina Cake) and Long Live Lebara.

Basbousa

In my youth, when it was rare to know anyone who had travelled abroad, I was a lot more adventurous than I am now. At just eighteen I set off to work in a Swiss hotel in order to learn French, something I hadn’t managed to pick up at school. At various times I hitchhiked from home to France, to Spain and to Switzerland and when I had only just turned seventeen I went to stay with relatives of relatives in Egypt for a month.

(more…)

Chocolate Mincemeat Flapjacks

Christmas, Flapjacks | 11th December 2014 | By

Not long back from my trip to London, I’m off on another jaunt. This time I’m in Birmingham, sampling hot chocolate at the Christmas Market. Hot on the heels of this I’m off to stay with friends at my old stomping grounds at Leamington Spa. Flapjacks are a firm favourite of one of my hosts, so I thought I’d crack open a jar of last year’s chocolate chilli berry mincemeat and make him some chocolate mincemeat flapjacks – with a little kick.

(more…)

Dr Oetker Coconut Chocolate Bars for Father’s Day

4 Star, Traybakes | 1st June 2014 | By

Father’s Day will soon be here, falling on Sunday 15th of June this year. Baking something for dad is a gesture many people are keen to make. Dr Oetker have come up with a few chocolate recipes they feel would be suitable for the occasion. The recipes focus less on the sugar and more on the chocolate – of the dark variety. They include a chocolate Guinness cake and an ale chocolate layer cake – hmm, I think I can see a theme developing here. I opted to try out the recipe for Coconut Chocolate Bars which I knew would appeal to CT.

I didn’t, of course, stick entirely to the recipe as given. For a start, I didn’t have any powdered egg white, Dr Oetker or otherwise, but I did have two egg whites sitting in the fridge leftover from making raspberry muffins. I used wholemeal spelt flour for the base along with vanilla sugar. I  added a little butter and maple syrup to the chocolate at the end as I opted for the 72% and thought this might be a little too hard to work on its own. I also wanted a nice shiny top and as I still haven’t really got to grips with tempering chocolate properly, this seemed a good way of achieving it. You can find the original recipe here.

This is how I made:

Coconut Chocolate Bars

  • Creamed 100g unsalted butter with 50g vanilla sugar (golden caster sugar) until the mixture was smooth and creamy.
  • Sieved in 115g wholemeal spelt and 15g of cocoa powder and mixed until just combined.
  • Pressed into an 8″ sq silicone mould trying to make it as evenly spread as possible.
  • Baked at 180℃ for 15 minutes then reduced the oven to 140℃.
Meanwhile
  • Whisked two egg whites with a pinch of cream of tarter until peaks formed.
  • Slowly whisked in 100g golden caster sugar until stiff peaks formed.
  • Gently stirred in 1 tsp of vanilla paste and 150g desiccated coconut.
  • Spread this over the biscuit base and baked for 25 minutes at 140℃.
Meanwhile
  • Melted 150g Dr Oetker 72% dark chocolate in a bowl over hot water together with 20g unsalted butter and 1 tbsp of maple syrup.
  • Stirred gently until smooth.
  • Poured over the coconut spreading it into the corners and ensuring all was covered.
  • Left to set, removed from the mould and cut into 18 bars.

If, like us, you are fond of the UK confectionery Bounty bars but find them too sweet, you will love these. They have all the flavour and texture of a Bounty and more and they are not tooth achingly sweet. They weren’t as pretty as I was hoping; I was unable to cut them cleanly, but they held together well and still looked quite striking with the alternating layers of dark, white and dark. They were light in texture but quite rich, so we found ourselves unable to gorge on them as we thought we might.

I’m sending some of these off to Nayna over at Simply Food for her Let’s Cook for Father’s Day event.

Likewise I’m sending some bars off to Made with Love Mondays over at Javelin Warrior’s Cookin w/Luv.

There should be just a few of these chocolate coconut bars to send off to #recipeoftheweek with Emily over at A Mummy Too.

Chocolate was a very rare treat when I was a child. Bounty bars were allowed on rare occasions as they were deemed to be less unhealthy because of the coconut. So I am sending these adult versions off to Treat Petite where the theme is childhood memories. CakeyBoi and The Baking Explorer host this monthly event.

Thanks to Dr Oetker for the baking chocolate selection and recipes. I was not required to write a positive review and as always all opinions are my own.

Jammy Flapjacks

Flapjacks, Leftovers, Speedy | 27th April 2014 | By

 Leftovers seem to be the name of the game at the moment, with all the post Easter talk of ways of using up leftover chocolate. A couple of my recipes even got a mention in  The Guardian. When I heard that this month’s Tea Time Treats was all about preserves, my brain somewhat guiltily turned to my stash of ancient jam. I make jam and have all sorts of fanciful ideas of throwing tea parties with grand cakes and scones, jam and cream. I do manage it occasionally, but rarely often enough to use up all the jam I make.

(more…)

Smoked Chilli Energy Bars

Breakfast bars, snack bars, energy bars, call them what you will, these are just perfect for grabbing on the run, lunchbox material or sitting down with a cuppa. They are not only healthy but very tasty too. Packed full of energy boosting ingredients, these are virtually fat free and contain no dairy and minimal refined sugar. I used 70% dark chocolate, so there is a trace of sugar to be found, but you could easily use 100% chocolate for a completely sugar free version.

(more…)