Tag Archives: recipes

Easter Chocolate Cake

Posted on by

choccake

It’s Easter at the end of the week, so we have a chocolate fudge cake recipe for you to make and share if you’re having a friends/family chocolate filled weekend.  The recipe is from Cookie & Biscuit, amazing baker of vegan treats.

Ingredients
220g white spelt flour
80g cacao powder
1tsp bi carb
1tsp baking powder
1tsp salt
240g coconut palm sugar
400ml non dairy milk
2tsp apple cider or white vinegar
2tsp vanilla extract
125ml melted coconut oil

 Frosting
200g vegan butter
200g icing sugar
80g cacao powder
1tsp vanilla extract

 Preheat oven to 165c, and prep 2 baking round 8inch baking pans.

Sift the flour then mix in all of the dry ingredients, making sure they are well combined.

mix together all of the wet ingredients,  apart from the coconut oil and add to the dry ingredients.  Mix together then add the coconut oil.  Make sure not to over mix.  Pour mixture into your two cake tins and bake for 20-25minutes.

Whilst the cake is in the oven, make your frosting and set aside or put it in the fridge until needed.  Once your cakes are baked and completely cool, sandwich the two together with some of the icing then cover the cake with the rest.

I added a couple of mini eggs to the top for decoration (optional).

Share and enjoy! x

Many more delicious recipes from Cookie & Biscuit here.

Love Food Recipe Week – Cake of Dreams

Posted on by

Our final guest recipe of the week is from Francesca, mother of two, maker and baker of the most amazing and appropriately named Cake of Dreams.  I am definitely going to be trying these at the weekend with the boys.

Processed with VSCOcam with f1 preset

What to make for someone you love….? For us it has to have a little bit of magic to it. Heart shaped pink pancakes for Valentine’s breakfast. Heart-shaped whatever we can get away with, year round, in this house. Despite making cakes for a living, we aren’t big on sugar or wheat at home, for general wellness reasons, so lately all the fun for me is developing sugar/wheat free variations of the things we desire. With all this in mind, we set about making a variation on the ultimate romantic pastry treat, the Courtesan au Chocolat from Grand Budapest Hotel. Indiana is ever my sous chef and loved this bake, it’s a really easy and fun one for kids to join in with. We kept ours pretty simple, but there’s loads of scope to make them as elaborate as your imagination will allow.

Gluten-free Strawberry & Chia Love Buns

For the choux buns…

225g water
60g butter
115g gluten free plain flour (we used Dove’s Farm)
3 eggs
pinch salt

Processed with VSCOcam with f1 preset

Preheat oven to 220C. Heat the water, salt and butter in a medium saucepan until the butter is melted and the mixture has just come to the boil. Remove from the heat, quickly mix in all the flour with a wooden spoon. Return to a low heat and stir vigorously until the dough becomes a smooth, sticky mass that comes away from the sides of the pan, about 3 minutes. Remove from the heat. In a separate jug crack the eggs and whip them up until just frothy.

Place the dough in the bowl of a stand mixer (ideally, or you could use a hand held beater or just your own big muscles). Once the dough has cooled to just warm, add a little of the egg at a time, mixing thoroughly until smooth between additions. You’re aiming for a smooth, shiny dough that has the consistency of thick batter, so stop adding the egg once you get to this stage. For us this was *almost* all the egg.

Place the dough in a piping bag, and either snip the end to leave a round opening or use a large round piping nozzle. In the absence of a piping bag a zip lock bag works ok for this!. Pipe your dough onto a baking tray lined with parchment. You want three different sizes to build your tower. Indy loved the piping and it doesn’t really matter if it’s done a little messily, so great for kids to have a go at. Once you have piped all your blobs use a finger dipped in water to smooth over any peaks.

Processed with VSCOcam with e5 preset

Bake for 20 minutes, then lower the temp to 180C and bake another 20 minutes. Turn off the oven, remove the buns & use a skewer to carefully poke a hole in the bottom of each one. Then return to the baking tray upside-down (hole-slide-up!) and place back in the (now off) oven an additional 20 mins.

For the strawberry & chia custard…

400g fresh strawberries, chopped & mashed (we used a potato masher)
2 tbsp coconut sugar
2 tbsp maple syrup
2/3 tsp balsamic vinegar
1 tbsp coconut oil
2 tbsp chia seeds
1 egg yolk (optional, just adds a little creaminess)

Cook the strawberries over a medium heat until they are liquid and slightly reduced. Remove from the heat, add the remaining ingredients and stir, then leave to stand. Cool completely in the fridge.

To assemble…

Pipe your custard into the buns one by one, via the little hole you made with the skewer. This will be much easier with a proper piping nozzle, but isn’t impossible with a makeshift piping bag. We also filled some of our buns with CoYo coconut yogurt. Once the buns are filled, mix up your icing. As the rest of our buns were so noble & healthy we allowed a little sugar at this stage, for the simple reason that it looks better. If you want to keep yours sugar free you can mix up melted coconut oil, maple syrup and freeze dried raspberries for a lovely pink glaze.

Processed with VSCOcam with f1 preset

Processed with VSCOcam with f1 preset

To ice…

1 cup sifted icing sugar
1 tbsp almond or rice milk
natural food colouring – you can buy these or make your own. We used powdered beetroot and a few drops of blackcurrant jam mixed with acai powder for ours. Freeze dried berries are also fabulous.

Make up your basic icing then transfer to different bowls before adding your colours. Dip the buns into the icing and then stack them. If you would like them to be especially sturdy you can mix up a royal icing with egg white and icing sugar, beaten until it has the consistency of toothpaste, and use this as a glue to stick them together. This would also be perfect for piping decorative aspects. We used some berries, freeze dried berry chunks and non toxic glitter to decorate. I’ll be honest, we ate them incredibly quickly. They were delicious.  Definitely one to make again, and there are so many variations on fillings that would be yummy – chocolate custard, or coconut milk custard if you want to skip the dairy. Make them and pop them in a little box for the one you love, it’s too easy not to…

Processed with VSCOcam with c1 preset

Processed with VSCOcam with f1 preset

Processed with VSCOcam with f1 preset

Processed with VSCOcam with f1 preset

Q&A below with Fran:

Where do you live and with who?
I live in Walthamstow with my husband & two kids Pablo (6) & Indiana (3) & an assortment of house spiders for pets.

How did you start making your cakes and turn it in to a business?
I always loved cooking/baking and was constantly offering to make friends’ birthday cakes, and the odd wedding cake. Over time guests at parties I had baked for started to get in touch to commission cakes themselves, and it began to feel like a real way to earn money that slotted in with motherhood & minimized my need to outsource childcare. It took off and grew very quickly, which has been fabulous. Plus it’s hugely more fun than a desk job…

Do your kids love cooking with you?  Do you bake healthier versions with them?
We cook together as much as possible. The kids enjoy mucking in (and arguing over who gets to break the eggs) and I love that it gives them more of an understanding and appreciation for food & ingredients. There’s not a lot they won’t eat, or at least try. Indy especially won’t really let me cook anything without her, and at least twice a week we put loud music on and have a bit of a pancake making party. Despite my reputation for big sweet cakes, at home we are largely wheat/dairy/sugar free, so most of the things we bake together are my recipe experiments & tests for healthy versions of exciting treats.

What is the favourite flavour in your house at the moment?
We are big Mexican food lovers, and I always have masses of fresh coriander in a bowl on the table, assuming it will just be for me…but recently they have declared their love for it too and sprinkle it on most things. Indy now has an imaginary dog called Coriander, so strong is their love. They also think they love marmalade, because of Paddington, but after pleading with me to buy some it turns out they don’t. Though they will never admit it. And they dare each other  to eat little dots of sriracha sauce the size of pinpricks then fall about in hysterics when their tongues burn.

You can order one of Fran’s cakes here and follow on instagram @cakeofdreams or Francesca herself here.

Processed with VSCOcam with f1 preset

Love Food Recipe Week – Cookie & Biscuit

Posted on by

This recipe is from South London, U.S mama Danae.  Founder of Cookie & Biscuit, maker of delicious vegan treats for kids and adults.  These heart shaped treats look like perfect love cookies♡

Vegan Blondies

150g vegan white chocolate
100g coconut oil (or vegan butter)
100g coconut palm sugar **
2 tbsp milled flax seed + 90ml water
1 1/2 tsp vanilla extract
200g flour (I used half white spelt and half buckwheat)
Pinch of salt
*optional add ins
120g shelled nuts or
100g dried cranberries

Preheat oven to 170C
Melt chocolate & coconut oil in a double boiler (do not let base of bowl
touch the water)
In a small bowl mix the flax and water and set aside for at least 5mins
Once melted add the sugar, stir well
Then add flax mixture and vanilla extract, mix well
Next add the flour, salt and any optional add ins

Spoon mixture into prepared baking dish (8inch X 8 inch square pan)
Bake for 25-30 minutes until golden brown, the centre should be a bit soft
to the touch
Let cool completely then enjoy!

FullSizeRender[1]
** You can sub granulated sugar for coconut palm sugar, but I have not tried
it so I can not guarantee the results

*** I topped my blondies with almond butter- LUSH!

visit cookie & biscuit here or follow on instagram @cookieandbiscuituk

Love Food Recipe Week – Lizzie Loves Healthy

Posted on by

Our next recipe this week for Valentine’s, comes from the very talented mum of three Lizzie King.  Founder of Vitalove frozen baby food and the lady behind Lizze Loves Healthy.  You must visit her site. It’s full of great recipes, lots of gluten and sugar free goodness you and the kids will love.  Also follow @lizzieloveshealthy on instagram for daily tips and recipes.

Vanilla Berry Cream Cake

A delcious, totally healthy revamp of a classic Victoria sponge.

This is a fabulous celebration cake and looks the part for any occasion, as well as dinner parties and afternoon tea! It was invented for a girl who doesn’t like cake – but is wild about berries and cream – this was a breakthrough!

Honey is a delicate and delicious addition in sponge and with some vanilla cream, and tons of fresh fruit is way sweet enough.

INGREDIENTS

4 Eggs
250g (GF) Self-Raising Flour
250g Butter (Coconut Oil)
1 ½ tsp Baking Powder
Sea Salt
1 tbsp Vanilla
4 tbsp Raw Honey
1 tsp Apple Cider Vinegar

TOPPING INGREDIENTS

1 pot 285ml Double Cream (coconut Cream)
1 tbsp raw honey
1 tsp vanilla bean paste/powder
350g assorted seasonal berries
250g redcurrants

Oven at 180

Melt the butter with the honey, and leave off the heat to cool slightly. Whisk eggs with an electric whisk til smooth and pale, slowly add the butter mixture. Sift flour, baking powder and pinch of sea salt slowly into wet mixture, don’t over mix as it will become dense.

Pour into lined 8/9inch cake tin. Cook for 20-30 minute in the centre of the oven until golden brown on top and skewer comes out clean.

For the topping, whip the cream until fluffy, add vanilla and honey gradually, and keep whipping until firm enough to spread. Leave in fridge until cake has cooled.

Slice cake through the middle and spread with 1/3 of the cream and dot with chopped berries. Put the top half on and spread thickly with the remaining cream and decorate with berries. Enjoy!

Berry-Cake-small_blog
A little Q&A with Lizzie:

Where do you live and with whom?
I live off Ladbroke Grove, West London. With my husband and 3 children, Jethro, Calypso and Phoenix.

What did you do before you started your blog, courses and Vitalove range?  What plans do you have for your business this year?
I worked on films as a script editor before having children. I have lots of exciting plans starting with writing my first cook book to other things I can’t talk about yet!

Where are your favourite child friendly places to eat in London?
We don’t eat out in London a lot – mainly because I always have so much food at home that needs eating! But we love The Wolseley for birthday breakfasts. Pizza East right next door to us. And there’s a great Sushi place called Kulu Kulu Sushi that we meet my husband from work at sometimes.

What’s the favourite meal of the moment in your house?
My Buckwheat Pancakes have been a family obsession for a few years now, but the dish of the moment seems to be Crispy Duck Pancakes and avocado on toast for breakfast is having a moment after they kept stealing mine!

Love Food Recipe Week

Posted on by

As it’s Valentine’s Day at the weekend (whether you’re a partaker or not), we have some delicious recipes through the week from some great bakers.

First, is a recipe from Alana.  This mama of 2 has gorgeous photos on instagram of her family life in LA.  If you don’t follow her, go and take a look @mamainlalaland.

These donuts look amazing, and great fun to make with your little ones.  Bet they love decorating them and popping a few in their mouths on the way!

donuts_1

Here is Alana’s go to recipe for these mini baked donuts:
http://www.itsalwaysautumn.com/2014/10/20/quick-easy-baked-cake-mix-donuts-recipe.html

donuts_3

A little Q&A with Alana:
Where do you live and with whom?
I live in Los Angeles with my husband Brandon and my two kids, Declan who is 6 and Everly who is 3.

Where do you and the kids like to hang out at the moment?
Los Angeles is full of kid friendly places we love to frequent. On any weekend you can find us at the Los Angeles County Museum, {LACMA}, The Farmer’s Market, Grand Central Market, the beach, or our favorite park!

Where is your favourite place to eat?
Some of our favorite restaurants are Umami Burger, Al Gelato, C&O Trattoria, Home State, and Pieology for a good ol’ pizza.

Recipe Week – Cheyenne (Hugo Loves Tiki)

Posted on by

Our last recipe post of the week is from the talented Cheyenne.  Mum of 2 gorgeous boys, photographer (love her ig accounts), and creator of the brand Hugo Loves Tiki.  Cheyenne has shared a couple of their favourite regular recipes here.  I’ve tried the choc/kale shake and it was good.  The boys liked it too 🙂  Her food always looks clean, simple and good to share with the whole family, lots of paleo inspired meals and roasted veg.

Choc/Kale Shake

vscocam-photo-1

In a blender:

first: I do more spinach than kale as the texture of the shake with mostly kale is too hard for me to drink.

1-2 handfuls of spinach
and 1 handful of kale (no stalks, they will make the shake taste bitter) Also, baby kale can be used if the curly kale texture is too chunky to swallow.

cocoa powder (nothing added) I eyeball mine. probably 3-4 tablespoons.

2-3 drops of organic stevia to sweeten since the cocoa powder has no sweetener and can taste bitter without it.

1 banana and/or frozen berries  (frozen fruit keeps the shake cold without watering it down)

fill with your choice of milk: almond milk, organic raw milk, or coconut milk.

blend.

Easy Homemade Chicken Soup

This feeds 3-4 with leftovers

approximate measurements as we make a large stock pot and eye everything and throw in until it looks the way we like.  We cut the vegetables to a size that fits in a spoonful.

Whole organic chicken
4-6 cups org carrots cut in short chunky circles
2 cups org celery sliced thin (easy on the celery as it is pretty powerful and can overtake the flavor if you put too much in)
4-6 cups org potatoes cut in thumb size bites
2 cups of org zucchini sliced thin
2 cups of org squash sliced thin
1/2 head of garlic cloves kept whole
loads of braggs 24 org seasoning (to taste) OR loads of rosemary and thyme
pepper and salt (pink Himalayan if you can) to taste (i put in a ton of salt at the end until it tastes the way I like it)
1/8 cup of bacon grease or your choice of fat i.e. org lard, raw butter, or coconut oil (you will want to see the top of the soup have an oily sheen)
1-2 packages of Cappello’s paleo fettuccine pasta. cut into thirds or fourths.
org lemons
a couple handfuls of organic spinach or kale (remove the stalks from kale)

Chicken and garlic cloves in a stockpot.  Fill with water over the chicken.

Cook for an hour until chicken is cooked through.

cut veggies while chicken is cooking.  Cut into spoonful bite sized pieces.

take chicken out, separate and shred all the viable meat from the bone, fat, and skin.

If the broth has a bunch of chicken fat and pieces…strain. You can leave the garlic in or take it out.

Add all veggies, herbs, bacon grease, and chicken back into the broth.  Cook another hour.

If broth is too low, add more water.

Once potatoes and carrots are soft add S&P to taste.  I add a lot of salt for that salty fat flavor.  This is also where I add more fat if needed for a creaminess.

Add cut fettuccine pasta.  (1-2 minutes to cook)

Then add handfuls of organic spinach or kale and fresh lemon juice and zest to brighten it up.

serve

You can find Cheyenne on instagram here and Hugo Loves TIki here and definitely take a look at Hugo Loves Tiki that’s been on the blog before.

Recipe Week – Laura

Posted on by

Our next recipe is from the gorgeous red-haired Laura, food contributor to the new Nor-Folk venture, and lives in Norwich with her son Oscar.  I discovered Laura’s love for cooking  on instagram.  Her food pics are warming, inspiring, make me hungry and wish that I was a neighbour every time.

From Laura:

In our house this is a winter staple. Simple and wholesome, it packs a vitamin punch while the lentils make it a more substantial meal. The ginger and cumin provide warm spice and earthiness while the Queen of Citrus: the blood orange, brings a welcome sweetness that is often popular with children. Perfect for rosy-cheeked days.

The recipe is easily doubled to feed more mouths, provide the same mouths with seconds or to pop in the freezer.

Carrot, Blood Orange & Ginger Soup
(Serves 3-4)

1 tablespoon rapeseed oil
1 onion (finely chopped)
4 or 5 carrots (approx. 400 grams, chopped)
2 cloves of garlic, minced
1 teaspoon ground cumin
100 grams red lentils
2 thumbs of ginger
2 blood oranges
1.2 litres vegetable stock

Image-1

In a large pot, fry the onion in the oil for 10 minutes over a low heat until softened but not browned before adding the chopped carrots (I leave the skin on when making rustic soups like this for equal parts health and laziness) and garlic. Gently fry for a further few minutes.

Add the ground cumin, stirring continuously for a minute until the contents of the pan are coated. If it begins to catch, add a splash of water.

Add the lentils and stir through until coated by the oil before adding the stock. Homemade stock can take this soup to the next level, but otherwise use a good quality shop-bought job.

Grate in the ginger and the zest of one of the blood oranges. Bring to the boil, then turn down the heat and allow to simmer for 20-30 minutes until the carrots are tender.

Add the juice of two oranges. Blitz with an immersion hand blender. If it seems a little too thick, add a little more stock or hot water. Check seasoning. I like to serve this with plenty of freshly cracked black pepper, crusty bread for dipping and maybe a swirl of yogurt.

Image-1 (1)Looks good right! x

You can follow Laura on instagram here

 

These Chocolate Cupcakes ♡♡

Posted on by

IMG_6193I made these chocolate cupcakes for the boy’s birthday’s at the weekend, and have to share with you.  They are super quick and easy (a mum essential), light and moist (hate that word), and if you like chocolate they are AMAZING.

350g plain flour
60g cocoa powder
370g caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
150g dark chocolate chips
1 cup measure of coffee (cooled)
425ml vegetable oil
1 cup of buttermilk
3 large eggs

Mix the dry ingredients together in a bowl.  In a separate bowl mix the wet ingredients, then mix the wet and dry ingredients together.  Transfer to a pouring jug as it’s easier to fill the cupcake cases, fill them 2/3’s to the top.  Bake in the oven at 160 ºC for 24minutes.  You should get 24 out of this recipe.

Remove, cool and EAT.

Cupcake Jemma recipe

Chocolate Coconut Balls

Posted on by

chocolatecoconutballsI made these yesterday and they were so good I had to share.  They are an Honestly Healthy recipe  (recommend), I’ve made the mango coconut balls before from this book and the boys loved them (may post these another day).  But, so far I’ve kept these chocolate balls of delight hidden in the cupboard and shared with a selected few so far.

Super quick and easy recipe to whiz up, I also changed it slightly and instead of using the full amount of coconut flakes as stated, I split it with cashew nuts.

10 pitted dates
50g raw cacao powder
25g raw almonds
200g coconut flakes (I used roasted and split with cashew nuts)30g agave syrup
2tbsp coconut oil
1tsp xylitol (I didn’t have any, so left it out)
2tbsp water

Mix the date, cacao powder and almonds in a blender/processor until it’s a sticky chunky paste (about 1min).  Add rest of the ingredients and blend.

Roll the mixture in to balls, you should get about 12 and place them on a baking sheet with parchment.  I use a silicone baking sheet instead of parchment.

Bake in a preheated oven for 10mins at 180℃.

Easy peasy x

p.s – you must try one whilst they’re still warm!

source. Honestly Healthy

Happy Pancake Day!

Posted on by

pea-pancakes-6462

We are all pretty big pancake lovers at Lil’ Beans.  Though I’m partial to go sweet, this savoury recipe from Bon Appètit is one of my favourite go to recipes that the whole family enjoy.

Pea Pancakes

1 cup frozen peas
1 tsp salt
3 large eggs
1 cup cottage cheese
1/4 cup flour
2 tbs vegetable oil
4 green onions thinly sliced (leave some to garnish)
1/2 cup melted butter

Purée the eggs, cottage cheese, flour, vegetable oil, and salt until smooth.  Stir in the frozen peas and sliced onions.  Lightly oil and heat a non stick pan and add the batter in batches the suit you!  Once you see bubbles starting to form on top, thats your cue to flip the pancake to the other side.  Drizzle the pancakes with butter and garnish with green onion!  Enjoy!

Happy Pancake Day! xx

image and recipe Bon Appètit


Fatal error: Call to undefined function twentytwelve_content_nav() in /home/burntroa/public_html/lilbeans.co.uk/wp-content/themes/bigcartel/tag.php on line 40