When I don’t feel like making a smoothie, granola with fruit and yoghurt is my go to breakfast. It’s quick to prepare, nutritious and delicious. This simple recipe for easy vegan honey almond granola uses vegan honey as the backdrop sweetener. You can, of course, easily switch this for normal honey if you’re not a vegan.
Did you ever think it was possible to make a decent sized chocolate cake for a £1? I certainly didn’t. Not, that is, until I set myself the challenge of doing so. This £1 banana chocolate vegan honey cake is not only delicious, but it can be cut into eight generous slices.
Caramelised pears grace the top of this melt-in-the-mouth pudding type cake. This pear and honey carob cake is not only delicious, but relatively healthy too. It’s made with carob and buckwheat flour, so it’s gluten-free and honey rather than refined sugar.
Well, that temptress Tango Like Raindrops from Elizabeth’s Kitchen Diary, made this chocolate biscuit cake for We Should Cocoa last month and I just couldn’t resist. If you haven’t seen the mango round-up yet, do take a look.
I have seen the recipe many a time in my copy of Green and Black’s Unwrapped, but was always put off by the use of a raw egg. However, when I thought about it, I realised the egg should be pasteurised by the heat of the chocolate mixture and indeed when I read the recipe properly, that is exactly what it says. I decided to use cranberries and ginger rather than cherries and add a little Amaretto to the mix. I also used my newly created dandelion honey rather than golden syrup. Other than that, I pretty much followed the recipe!
This is how I made
Chocolate Biscuit Cake
- Melted 125g unsalted butter in a medium size pan over low heat with 3 tbsp dandelion honey and 200g dark chocolate (G&B 70%).
- Beat in a medium egg until well incorporated.
- Added a slug of Amaretto
- Added 100g of roughly broken digestive biscuits (should have been 50g, but I do like digestives in tiffin).
- Stirred in 50g whole walnuts, 50g raisins, 25g died cranberries and 25g crystallised ginger.
- Poured into a lined 20 cm sq tin and placed in the fridge to set for three hours.
- Cut into 16 squares.
This should come with a serious health warning: it is very addictive and if you have as little willpower as I do, a locked fridge might be a good idea. Despite it’s deliciousness, it was messy to eat with a very soft texture which melted all over our hands. I’m glad I’ve finally tried making tiffin with an egg, but I think I will stick to my firmer and egg fee version in the future.
Slathered in butter, a slice of this figgy bread roll is better than good. If you like fig rolls, you’ll love this bread. It’s a heady mixture of figs, almonds, honey and spices all rolled up in a cinnamon scented wholemeal spelt bread dough.