ramblingmads

Rambling on about books, baking and beauty…

Purple choc cherry brownies with Indigo Herbs — September 7, 2017

Purple choc cherry brownies with Indigo Herbs

I enjoy baking but I’m not quite Bake Off standard and one of the things I’ve tried to do more of is free from baking. 

I have lots of friends who have food intolerances (as do I) so I like to make sure they feel catered for if I’m having them round.

When the team at Indigo Herbs got in touch about using their natural, free from ingredients I said yes please! 

Indigo Herbs is an independent business located in the heart of Somerset, in Glastonbury and has a huge range of interesting products available online and in store. Plus they’re friendly, which is always a bonus. 

On with the recipe! 

Everyone loves chocolate brownies and chocolate pairs really well with cherries so combining the two was a doddle. 

This bake is vegetarian but not vegan as I’ve yet to find an egg substitute that works as effectively without leaving any trace.

 Ingredients

150g Purple Corn Flour*

150g Organic Coconut Sugar* 

1.5 tbsp coconut oil

200g dark chocolate of your choice 

1tsp gluten free baking powder 

2 eggs

1.5 tsp Acerola Cherry Powder* 

A few glacè cherries, chopped 

Sprinkling of Organic Puffed Quinoa* 

A very lazy cake to bake 

Oven on 200°c and locate cake tin (I used a loose bottom one), line with baking parchment. 

Weigh and measure your ingredients – do not drop any of them on the floor. 

Purple flour!

Mix your dry ingredients in a mixing bowl (I used a spatula but you could use your electric mixing bowl/whisk – I could only locate 1 prong attachment thing). 

Coconut sugar and purple corn flour

Melt the coconut oil and chocolate in a bowl in the microwave – this takes about 3 to 4 minutes. You could use a Bain Marie but that takes longer and requires more room in the kitchen and the brain. 

Add the eggs to the dry mix, do not get any shell in there. If you do, fish it out, wrong kind of tasty surprise. 

Always look for the lion! 🦁

When the oil and chocolate have melted, pour it in. Be careful the bowl will be hot. 

Mix everything together. Add the glacè cherries. Stir them in. You would be best to do this bit by hand. 
You could be really clever and coat them in a little flour first so they don’t sink. I forgot to do this. 

Pour into the lined brownie tray (or a cake tin like I did as my brownie tray is huge) and smooth the top. Or leave it slightly uneven if like me, you’re lazy and perfection is tiring. 

Sprinkle the popped quinoa over the top. This provides a nice little crunch – a textural opposition to the soft brownies.  

Pop into the oven for 20-30 minutes. Check whether a knife comes out clean. If it does, then it’s done, if the knife is sticky, pop it back in for a few minutes more. Ovens (and cakes) can be unpredictable. 

Do the washing up or load the dishwasher and thank whoever invented this life saver. 

Once the baking is done, take it out of the oven (switch the oven off – no one ever tells you to remember to do this in recipe books). 

Too hot to eat…

Leave to cool in the tin for a few minutes as it will be soft. Then carefully transfer to a cooling rack (I got a set of three of these on Amazon – you’re welcome).

Once cool, you can decorate with more cherries or just slice and serve. Cream or custard (dairy free if preferred) go well with this. 

Obviously you can skip the cherries or swap them for something else, try popcorn instead of quinoa, add extra chocolate, make a bigger batch. Basically, make it your own. Then send me the results – cake by post. 

My independent taste testers gave this tasty treat two thumbs up, so give it a go. 

*items provided by Indigo Herbs for the purposes of this recipe post. All opinions and recipes my own. 

Fudgey Chocolate Brownie — November 25, 2015

Fudgey Chocolate Brownie

This time of year is so miserable, there’s almost nothing better than a warm, fudgey brownie to cheer up the day. Here’s my personal favourite recipe.

Set oven to 200°c, grease and line a brownie tin/square cake tin. I used an electric mixer but you can do it by hand just as easily. I’ve replaced some of the ingredients with substitutes, but you don’t have to.

Ingredients

3 medium eggs
70g ground almonds
5g banana powder (or 75g almond)
275g sugar substitute (stevia, coconut sugar)
175g dark chocolate (at least 70%)
175g coconut oil/butter
40g cocoa
Chopped nuts, dried fruit, choc chips (optional)

Method

Melt the coconut oil and chocolate in a microwave.

Mix all the dry ingredients together, add the eggs, mix, add the chocolate oil, mix.

Add the chopped nuts, dried fruit etc if using. Mix together by hand.

Pour into prepared tin, smooth out with a spatula. Pop into a hot oven, cook for 25-30 minutes. Leave to cool for a few minutes, cut into squares. These will last a few days in an airtight container, if you can resist them!

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ramblingmads

My Little Sweet Box — November 15, 2015

My Little Sweet Box

This month MLB managed to get delivered in plenty of time! Hooray.

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It’s also a tin for treats as opposed to a box, rather sweetly decorated too.

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Inside are baking themed goodies, including jar labels and a cute apron, as well as some beauty treats. They’ve teamed up with food blogger Mimi Thorisson.

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The beauty items are mostly skincare;

* Dr Pierre Ricaud Neck & Decolletage Lifting Cream – this little pot of cream plumps and perks skin cells.

* Yves Rocher Sensual Fragrance – a rather warm and sexy scent in a tiny bottle of perfume.

* My Little Beauty Sweet Hand Cream – marshmallowy sweetness in a rich and soothing cream.

ramblingmads

Super easy flour-less cookies — August 21, 2015

Super easy flour-less cookies

Small jar of nut butter (peanut, hazelnut, almond or cashew all work)
1 cup of coconut sugar (or brown sugar)
1 egg
1 tsp baking powder
Chocolate chips, m&M’s, cocoa powder (optional)

Mix all the ingredients together thoroughly, roll into small balls and place on a lined baking tray. Bake for 10 minutes at 200°c. Remove from oven and leave to set as they will be slightly soft.

Eat them all!

No pictures survive of the previous batch due to them disappearing mysteriously!

ramblingmads