Chocolate has been an abiding passion ever since I can remember. Sometimes I’m lucky enough to try bars produced by some truly excellent brands. Pacari premium organic chocolate is one such. To celebrate World Chocolate Day on 9 July, I’m delighted to offer my readers the chance to try this excellent chocolate too. Read on for details of the giveaway. The chocolate is so good, it’s really best enjoyed on its own, but I have to say it also works wonderfully well in these chewy and delicious coffee chocolate chip cookies with cardamom – I just couldn’t help myself.
The wonderful thing about making your own granola is that you can include or exclude pretty much anything you want. There’s no need to peer at labels, pay expensive prices or pull faces at those papaya chunks you don’t like. This gorgeous gluten free granola was the result of having a kitchen clear out.
When is an oat more than an oat? When it’s an oat that’s been transformed into a scrummy organic chocolate truffle of course! Oats are not only healthy but are highly versatile and can be used for all sorts of purposes besides porridge. I’m a big fan of the humble oat, so I was delighted when White’s invited me to the Cotswolds to gen up on this sometimes underrated grain and tour the fields with a bunch of experts.
When I’m in the mood for biscuits, I want a recipe that’s quick and simple to make. I find a cookie craving needs to be satisfied fast, or I might be in danger of a trip to the shops for a packet of biscuits loaded with sugar and other unwanted ingredients. These crunchy peanut butter cookies with zesty orange & oats fit the bill nicely.
Now who doesn’t love nibbling on a bit of raw cookie dough? It’s an experience that evokes happy childhood memories. Well you’re in luck. The chilli chocolate chip cookie dough I’ve made here is not for baking, no, it’s for pure indulgent eating in its raw state. And not only that, it’s also egg and dairy free, made with healthy ingredients. flavoured with chilli and cinnamon and above all else, delicious.
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.
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. In next to no time, I had a plate of warm raspberry and white chocolate flapjacks.
Festive flapjacks made with honey, apple and mincemeat. Try these chocolate mincemeat flapjacks as an alternative to mince pies. They’re excellent served warm from the oven with custard too.
Warming and tasty chewy ginger chocolate chip cookies made with oats and spelt flour. They’re simple to prepare and easy to eat with the added bonus that they create minimal washing up. Chocolate ginger biscuits are one of the nation’s favourites and these are an excellent oaty variation.
A quick and simple recipe to get something sweet and delicious onto the teatime table in record time. These jammy flapjacks contain only three ingredients and can be gluten-free if you use the right oats. For extra pizazz you can drizzle some chocolate over the top if you like.