Cherry Chocolate Chip Bundt Cake

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First of all I want to wish you all a very Merry Christmas!

This year we decided to do the food celebration in our home on Christmas Eve, since we won’t be home on Christmas Day.

I am kind of looking forward to having my food prepared for me on Christmas day, I think it might actually be the first time in my life (as an adult) that I am not cooking.

So, on Christmas Eve we are going to have a buffet style dinner  with lots of bites and appetizers and goodies, no real cooking involved and lots of desserts. Of course, lots of desserts.

I am going to put this cake on the table too and I’m kinda hoping there will some left for Christmas morning. Fingers crossed…

It’s a pretty straight forward cake with just some glacé cherries and chocolate chips since kids don’t like to many “things” in their cake.

And the good part is you can make it a day or two in advance.

Ingredients;

  • 1 C. butter, at room temperature and cut into cubes
  • 1 1/4 C. Caster Sugar , packed
  • 3 large eggs at room  temperature
  • 2 C. Self Rising Cake Flour
  • 4 tbsp. Whole Milk
  • 1 tbsp. Pure Vanilla Extract
  • 25 red   Glace Cherries cut in half
  • 1/2 C. Semi-Sweet Chocolate chips
  • 1 tbsp. flour

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INSTRUCTIONS:

Pre heat oven to 160° C  / 320° F

Butter your Bundt pan very well and dust with flour. Tap of excess flour.

Beat the butter until light and creamy in the bowl of your mixer.

Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, waiting until fully incorporated before adding the next.

Add the vanilla.

Now add the cake flour in two times alternating with the milk.

Toss the chocolate chips and cherries with the tablespoon of flour, add to the batter. Mix it in with a spatula.

Divide the batter over the Bundt pan and even out with a spatula. Place on a rack, just below the middle in the oven.

Bake for about 60 to 70 minutes,  until a wooden skewer comes out dry.

Remove from oven and let cool on rack for at least 20 minutes before turning over the cake.

Decorate with icing or frosting.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Brownie Cookie Squares with Chocolate Fudge Layer brownie-cookies-squares-43

Oven Baked Churros with thick Spanish Mocha hot Chocolate

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Churros bring back great childhood memories for me, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh so good.

My version is baked instead of fried. Just because it can get a little heavy otherwise and it’s also less calories this way.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) .

Some people have this even for breakfast but they are great any time of day and even as a dessert .

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Serves 4

Ingredients Churros;

  • ½ cup unsalted butter or cooking margarine
  • 1/4 teaspoon salt
  • 1 tbsp. sugar of choice (I use coconut)
  • 1 cup water
  • 1 cup all purpose flour
  • 3 eggs at room temperature
  • 1/2 teaspoon vanilla
  • 1 tsp. mixed spice (like pumpkin spice
  • 1/4 C. powdered sugar of choice
  • cooking spray

Instructions:

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate

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Ingredients Spanish Mocha Hot Chocolate;

  • 1/2 C. hot freshly brewed coffee
  • 3 tbsp. cocoa
  • 1/2 tsp. vanilla
  • 5 tbsp. coconut sugar or of choice
  • 2 c. full fat milk (or of choice)
  • 2 tbsp. corn starch mixed with a little water
  • Whipped cream to serves
  • golden mini starts to decorate (optional)

Instructions:

Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls or Triple Chocolate Donuts

Duck Breast with Cherry Sauce for two

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I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

      

Serves 2 – 3

Ingredients Duck Breasts;

2 Duck breasts

salt and pepper

Thyme

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Method;

Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.

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Ingredients Cherry Sauce;

1/2 C. brown Sugar or sugar of choice

1/2 C. Red wine Vinegar

2 whole Star Anise

1 Cinnamon Sticks

3 C. frozen Cherries (no stones)

1 tsp. corn starch

1 tbsp water

Method;

Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

Ingredients Roast Potatoes;
1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.
salt

Method;

Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocasionally. Season with salt.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Clementine Cranberry Roast Pork

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Clementine Cranberry Roast Pork

…with crème fraîche mashed potatoes.

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First of all I need to tell you that a Pork Roast is the best deal to feed a crowd. If you’re on a budget and have a lot of people coming over for Christmas, skip the Turkey, skip the Beef and go for roast pork, it’s the way to go, really.

This piece of meat cost me just 5 €, yes, that’s right 5€!

I almost wanted to ask the guy at the market if he had made a mistake. Almost….but I didn’t I figured he knew what he was doing, right?

And imagine what you can do with all the leftovers, we had this roast the other day obviously, and my daughter ate a huge baguette the next day with  thinly sliced pork and sate sauce, which was pretty awesome. But there are tons of other things you can make, like taco’s, enchiladas, ragú. I always look forward to left overs, it’s almost even better the next day.

I like to serve it with my crème fraîche mashed potatoes and lots of vegetables.

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Serves 6

Ingredients Spice mix;

1 tsp. Salt

1/4 tsp. ground Coriander

1/4 tsp. ground Black Pepper

1/4 tsp.dried Thyme

1/4 tsp. Onion Powder

1/4 tsp.  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container

1/8 tsp. Allspice

1/8 tsp. Ground Cloves

1/8 tsp. Cinnamon

Needed;

A large roasting tin

Ingredients Roast;

Boneless pork Shoulder or Butt 2.8 – 3  lbs

2 tbsp. olive oil

2 tbsp. butter

3 celery sticks, cut into pieces

3 carrots, peeled and cut into chunks

2 onions, peeled and quartered

2 garlic bulbs

4 clementines

3 bay leaves

2 C. red wine

1/4 C. Cranberry jelly

salt and pepper

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Method;

Take your pork roast out of the fridge and let it sit at room temperature for an hour. Preheat the oven temperature to 320°F./ 160°C.

Place all the seasoning and spices in a little bowl and mix.

Dry the pork roast thoroughly with kitchen paper and tie up with kitchen rope if necessary. Season the pork roast all over.

Heat a frying pan of high heat and add two tablespoons of butter and two of olive oil., When hot add the roast and sear all over until you have a nice dark brown crust, this takes about 15 minutes. Rotating the roast to brown evenly.

Meanwhile cut up our vegetables and place in the bottom of a roasting tin, cut the tops of two garlic bulbs and place in the tin along with the vegetables. Cut two clementines in half and place in the tin as well. Season the vegetables generously with salt and pepper

Place the roast on top of the vegetables with all the juices from the frying pan, squeeze over the juice of two clementines and add 2 cups of red wine and  three bay leaves. Cover with aluminum foil and roast for two hours, checking after an hour to see how the liquid is doing, add some water if necessary.

After two hours, remove foil and cut away the kitchen twine if you have used it and spread the cranberry jelly over the roast. Return to oven and roast uncovered for an other half hour.

When an internal thermometer reads about 71° C /160° F, it should be just done.

Take the roast out of the oven and let it rest for 20-30 minutes.

Tip: Use this resting time to finish off your other side dishes and make the gravy.

To make the gravy, pass all the ingredients from the roasting tin through a sieve, heat the gravy and taste , add some cranberry jelly if you like and thicken with a teaspoon of corn starch diluted in some cold water.

   

Crème fraîche Mashed Potatoes;

2 lb.  russet or Yukon gold potatoes

1/4 C. butter

3/4 C. hot milk

1/4 C. Crème fraîche

Peel and cut the potatoes in half add to a pot of cold salted water, cook for about 20 minutes until tender when pierced with a fork. Drain and mash with 1/4 cup butter. Add the hot milk and the crème fraîche season with salt and pepper. Mash until desired consistency, I like my mash a tiny bit chunky but that’s personal.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls

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Woo Hoo! I am so happy to share this recipe with you. I have been wanting to make these for a while but I was waiting for the perfect moment. So that was this past weekend. I had the whole recipe figured out in my head, ingredients, cooking times, the whole shebang, I just hadn’t actually made them yet because I wanted it to be closer to Christmas. And since today I was having my Christmas tree delivered  I had to stay home, and it seemed like the perfect moment had come.

Now about that christmas tree, does anyone else have their tree delivered? Because I had never heard of it. It felt very luxurious somehow. I live in an apartment and the thought of me struggling alone with a giant Christmas tree all the way from the parking lot to the building was more than I could bear so I researched and sure enough you can actually order them online and have them delivered to your living room.

No needles in my car, big hurray to that.

Anyway, I for one, am going to serve these on Christmas morning, among other things but they will have a place on the table. (…like, in front of me)

They are just so crazy delicious. Slightly crispy on the outside, and then a whole lot of oozing soft sweetened cream cheese, cranberry and chocolate chips all mingled together in perfect harmony.

I think I actually jumped a little when I tasted them, I was so excited. Normally I behave like an adult, but with all things Christmas going on I get a little excited and forget my poise.

What’s even better is that I made them with a can of croissant dough, that I had frozen in the can. Yes you can freeze a can of croissants!  I took out the  frozen can, wiggled off the wrapping  (you know, the ones you twist) and defrosted the dough in the microwave for two minute and I was ready to roll, literally.

You don’t have to have anything at room temperature either. So you can decide spur of the moment to bake them without planning.

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Serves 4

Ingredients;

1 can croissant dough

3/4 C.   Cream Cheese  mixed with 2 tablespoons of sugar of choice

1/2 C. cranberry jam / jelly / sauce or Holiday Cranberry and Pear Sauce with Star Anise.

cinnamon sugar made with 1 tablespoon sugar of choice + 2 tsp. cinnamon

1 beaten egg

1/3 Cup Semi-Sweet Chocolate

icing sugar for dusting

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Method;

Flour your work surface and pre heat the oven to  180° C / 350 ° F.

open the can of croissant dough and roll it out. You will have a long strip. I flattened it even more with a rolling pin so that it would seal the perforations in the dough.

Sprinkle over the entire length,  the cinnamon sugar leaving an inch from the seam free so that it will stick when closing.

With the help of a small spoon, place the cranberry  jelly on top, followed by the cream cheese.

Divide the chocolate chips over the entire length.

Brush the seam with the beaten egg. Carefully roll the strip over to close it.

Divide into four pieces with a knife, sealing the edges a little with your fingers. Carefully roll each one into a coil.

Put onto a baking sheet that has been covered with parchment paper.

Brush the tops with the remaining egg.

Place in the middle of the oven and bake for about 25 to 30 minutes.

Remove from the oven and let cool on a rack before dusting with icing sugar.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Vegan Brownie Cookie Squares with Chocolate Fudge Layer

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I love anything you can mix in one big bowl and then press into a tin.

These cookie squares are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner.

I have used half Buckwheat flakes  and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.

If your dates are dry, soak them in water for about an hour before using.

I have used a bit of Lucuma, but if you don’t have it, it’s fine without.

*Lucuma  is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a  low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.

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Makes 16 squares

Ingredients;

Brownie cookie;

  • 1 C. Buckwheat Flakes
  • 1 C. Oat flakes
  • 5 tbsp. Cacao Powder
  • 2 tsp. *Lucuma Powder  (optional)
  • 1/4 C. Vanilla Protein Powder
  • 1/2 C. Peanut Butter  or an nut butter
  • 5 large soft Medjool dates, stones removed
  • 1 tsp. Pure Vanilla Extract
  • 3 tbsp. Light Agave Syrup
  • 2 tbsp. Coconut Oil, melted or left in a warm place until soft.
  • Sprinkles (optional)

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Raw Chocolate Fudge Layer;

  • 1/4 C. Raw Cocoa powder
  • 1/4 C. Coconut oil, melted
  • 2 tbsp. Date syrup
  • 2 tbsp. Agave

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Instructions;

Blend the Buckwheat and Oat flakes until you have  flour and place in a bowl.

Add the remaining dry ingredients and mix with a wooden spoon.

In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.

If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.

Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.

Line a square dish 8″x 8″,  with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.

For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.

Note: the chocolate will melt slightly if left at room temperature for a while.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  #thecookingspoonblog on instagram! You’ll make my day.

Buttermilk Turkey cutlets in Nacho Crumb coating

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Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!

This is what happens if you  when you run out of breadcrumbs.

It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.

This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.

I put them in a plastic zip lock bag and crushed them with a rolling pin.

I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.

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Cane Sugar Free              

Serves 4

Ingredients;

4 Turkey cutlets, or 1 large breast cut into thin slices

1 C. Buttermilk

1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.

Generous seasoning of salt

1 egg beaten

1/2 C. flour

1 1/2 C. nacho-bread crumb mixture

2 tbsp. Canola Oil for frying.

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Method;

In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.

When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.

Cover  the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.

Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.

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breaded buttermilk turkey

This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven.  Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.

Note: Left overs a great on sandwiches!!!

Holiday Cranberry and Pear Sauce with Star Anise.

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Holiday Cranberry Pear Sauce

I am so excited that the holiday season is coming up, but I think I may have mentioned that before.

Either way, I always feel the need to prepare and stock up on essentials so I won’t get caught by the Bull (Spanish expression, bull meaning something unexpected).

I like to have plenty of sauces and condiments on hand for not only the turkey, but for Pâtés, sandwiches and cheeses too.

Here’s my favorite sauce, the star anise gives it such a depth of flavour that I am sure you will love. It’s made in a jiffy and easily keeps over the holiday season. The preserving sugar I am using is one that only requires a short cooking time, so check which sugar is available to you and cook according to directions on the sugar package.

      

Makes 2 medium Jars.

Ingredients;

12.5 oz bag of fresh Cranberries

2 medium pears

1/2 C.  orange juice

2 Star Anise

1 Cinnamon Stick

12 oz. Preserving Sugar

Method;

In a pan, place the cranberries, the peeled, cored and chopped pears, the o.j. the spices and sugar.

Leave to macerate for about two hours. Stirring occasionally.

Turn the heat on high and bring it to a boil, reduce heat but is must still bubble slightly. Cook for about 10-15 minutes.

Ladle into sterilized jars, seal and place them upside down on a clean kitchen towel for about an hour. Turn upright and cool completely. Label and store.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Not quite what you’re looking for? How about Pickled Red Cabbage

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Raw Chocolate with Berries and Nuts

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Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still  fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar 

Ingredients;

  • 1 C. Organic Grade A Dark Maple Syrup
  • 1 C. Organic Extra Virgin Coconut Oil, melted
  • 1 C. Organic Cacao Powder, Raw plus 2 tbsp.
  • 1/2 tsp. Organic Pure Vanilla Extract
  • Dried fruits and nuts

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Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

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Not quite what you’re looking for? How about these healthy  Bounty Bars

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Caramel Pumpkin Pie Baked Oatmeal

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This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.

Serves 6

Needed: Baking Dish 8.1″ Square (2 quart)

 

Ingredients;

1 lb. peeled pumpkin cubes

1 tbsp. melted butter

1/4 tsp. Pumpkin Pie Spice

1 tbsp. Organic Coconut Sugar

2 tbsp. milk of choice, I use Unsweetened Organic Soymilk

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2  2/3 C. Breakfast Oats (gluten-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Pink Himalayan Salt

1/2 C. Dark Chocolate Chips

2 C. milk of choice, I Use Unsweetened Organic Soymilk

2 large eggs

5 tbsp. Maple Syrup

1/2 tsp. Caramel Extract

1/2 tsp. Vanilla Extract

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Method;

Preheat oven to 350° F

Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.

Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.

In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.

In an other bowl combine, oats, baking powder, spice, chocolate chips  and salt. Stir to mix.

Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.

Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.

Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.

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Not quite what you’re looking for? How about Fig & Walnut Whole grain Spelt Braid

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