This cinnamon coconut chocolate crunch traybake is a real crowd pleaser. It’s ideal for parties where both children and adults will love it. It has less sugar than similar bakes, but its nutty crunchiness will have you coming back for more. It’s quick and easy to make; the hardest part is waiting for the chocolate crunch to cool and set.
If you haven’t tried socca before, you’re in for a treat. It’s a sort of flatbread or substantial pancake made from chickpeas and it’s naturally vegan and gluten free. It’s also delicious. With little cooking or preparation required it makes a perfect meal for summertime. This socca spread with walnut basil pesto and scattered with toasted walnuts and purple mangetout scored particularly well.
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.
These malted superfood bars with mango and coconut chocolate are just what’s needed to give a boost when spirits or body are flagging. They are vegan, almost refined sugar free and are loaded with so many nutritious ingredients, it’s hard to stop bouncing around with energetic abandonment once one has been consumed.
I’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.
Once upon a time, long long ago, I had an Iranian boyfriend. He introduced me to a whole new cuisine, which, although similar to the Middle Eastern one I was more familiar with, was distinct and flavoursome. It was rare that he did any cooking, but when he did he always made the most delicious rice in the classic Persian way, complete with tahdig.
I’d not heard of The Dumpling Sisters until their newly published book passed my way recently. This endearing name for Amy and Julie Zhang highlights their passion for dumplings. It’s a lovely book with recipes for easy homemade Chinese food, but it’s heavily meat orientated, so not really one for me. However, there were a couple of baking recipes in the back which drew my attention and their sweet and salty walnut cookies were one of them.
Quinoa has been one of our staples for many years now, but we rarely have it in salad form. With the weather warming up (well we have had the odd day), thoughts turn to summer salads. What could be nicer than sitting outside on a summer’s day and eating a delicious salad for lunch or supper?
Ages ago, I saw a fabulous post for a fruit dessert pizza over at Peaches Please and was immediately struck by the idea. I had been sent some plums from South Africa so the time was right to try a plum pizza. Some of you may recall the plum and amaretto ice-cream I made with these very same plums way back when, so I had high hopes. I was also keen to try making pizza dough with white chocolate which I thought would suit this fruity delight very well.
This is how I made:
Plum and Walnut Pizza
- Mixed 250g flour (half wholemeal, half white) in a bowl with 1 tsp instant yeast, ½ tsp salt and 1 tsp maca powder (not necessary, but makes me think I’m being healthy).
- Stirred in 150ml warm water and 1 tbsp olive oil until the mixture came together in a ball.
- Kneaded for about 10 minutes on an oiled surface, adding 30g of finely chopped vanillary white chocolate towards the end (I used G&B).
- Placed into an oiled bowl and left to rise for an hour or so.
- Divided the mixture into 4 balls and rolled as thinly as possible into rounds.
- Placed on lined baking sheets.
- Warmed 3 tbsp of plum jam (homemade) and 1 tbsp marsala in a small pan.
- Sliced 4 large purple plums into thin slices.
- Roughly chopped a handful of walnut halves.
- Spread a tbsp of the jam mixture over the base of each pizza.
- Laid the plum slices over the jam then scattered some walnuts over the top.
- Dusted a little vanilla sugar over the top.
- Baked in the middle of the oven at 200°C for 12 minutes.
- Served immediately (apart from the odd photo or two).
Gosh these were good. The dough was soft and sweet and combined beautifully with the tart juicy plums and the fragrant vanilla. The walnuts gave a delightful crunch and added bitter notes which contrasted nicely with the caramel undertones from the bits of white chocolate that had caramelised in the dough. These were also a visual feast with the strikingly coloured purple plums. This is a dessert I can see us having again and again – maybe with peaches or nectarines by way of a change.
Alpha Bakes is P this month and I have three of them. P is for Purple Plum and Walnut Pizza. It is hosted this time around over at Caroline Makes and is alternately hosted by Ros of The More Than Occasional Baker.
And this is my second entry to Bookmarked Recipes this month with Jac over at Tinned Tomatoes.
Being rather pleased with this fabulous bake, I am submitting it to Emily’s #recipeoftheweek over at A Mummy Too.
Plum is the chosen ingredient for the monthly Rix Aga Inspired Recipes, so I am sending this over to them as well in the vague hope I might win £100 Waitrose voucher.