Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven. Since it was chocolate week on the Bake Off and brownies were one of the challenges I had to post a brownie recipe. In the show the contestants went for decorated brownies which mainly ended up too sweet and sickly. In my opinion a brownie doesn’t feed much adornment – instead it’s all about the chocolate flavour.

However, this version with a subtle Biscoff swirl manages to look gorgeous and also enhance the flavour without overpowering the chocolate. Since these brownies are extra rich and decadent with plenty of melted chocolate stirred in, the sweet Biscoff swirl works a treat, adding a smooth sweetness than plays well against the chocolate. The resulting brownies are luxurious, intensely chocolatey with a super Biscoff swirl, what could be better?

Brownies with a Biscoff Swirl

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Homemade Lindor style truffle filled chocolates – dairy-free

I think lockdown is a time for looking after yourself and others, for putting well-being and mental and physical health at the top of the agenda. What could be better a promoting a sense of feeling good than a luxury homemade chocolate to raise the spirits and feed the soul.

We decided on these Lindor style chocolate because i’d been given some and both girls were “ooh they look nice, I wish we could eat them’. Well these home-made versions are almost spot on – the filling is maybe a little softer than the originals, and the coating is darker but that’s my preference because then i can get a lovely shiny chocolate!

Enjoy, look after yourself and your tastebuds and stay safe and well x

Homemade Dairy-free Lindor Chocolates

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes about 20

for the shells:

150g dairy-free chocolate

for the truffle centres:

100g dairy-free chocolate, I used a creamy version

2 tbsps dairy-free mik

2 tbsps golden syrup

pinch of salt

The process:

  1. First make the truffles: Melt all the truffle ingredients in a microwave or over a bain-marie. Stir until smooth. Place bowl in the fridge for the ganache to fully set.
  2. Next start making the shells: first temper the chocolate. In a microwave or over a Bain Marie, only just melt the chocolate, then stir until all the pieces are melted. You need to bring it down to degrees either by stirring in the bowl until the temp had reduced or pouring out onto a cold work top ( I have a marble board which is perfect for the job) and move it around with a palette knife until it has cooled and has turned beautifully shiny.
  3. Pour a blob of chocolate into each mould and evenly coat all the sides; a small brand new paint brush may help. Leave to set for a few minutes and then paint on another layer if it looks thin or has any gaps. Place in a cool spot to firm up.
  4. One the truffle mix is firm enough to spoon, fill each mould and then seal with a layer of melted chocolate.
  5. Leave to set and then unfold. We find it best to keep them in the fridge 🙂

Savoury Scones

I don’t know about you but rather than stockpiling I’m just trying to have enough food in the house at all times to cover all meals and snacks everyday (wow, there is a lot of cooking and eating going on!) as well as having some essential free-from ingredients available should we go into a two week isolation. There are a few products such as dairy-free milks and margarine that we would really struggle without, so I’m making sure I’ve got a few on standby.

It really is amazing the difference it makes with all family members eating all meals in the house everyday. I normally make most things from scratch, but I’m still finding it hard to keep coming up with interesting and exciting free-flowing meals, snacks and puddings!

Snacks are always difficult when living with a restricted diet, there are so many everyday items that are out of bounds and you can’t just live on crisps! These tangy scones are deliciously savoury and are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite fill empty tummies or to accompany that steaming bowl of soup? These fit the bill nicely.

Savoury scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.

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makes 10

200g plain flour (1 3/4 cups)

1 1/2 tsps baking powder, levelled off

40g dairy-free spread

1 tbsp marmite mixed with 1 tbsp boiling water

1 tsp oregano

1 tbsp nutritional yeast

120 ml oat milk

glaze: 1 tsp marmite mixed with 1 tsp boiling water and 1 tbsp oat milk

  1. Preheat the oven to 200 degrees Centigrade/Gas Mark 6. Oil and flour a baking sheet.
  2. Sift the flour and baking powder into a bowl. Stir in the oregano and the nutritional yeast.
  3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  4. Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
  5. Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
  6. Press out the dough to 2 inches high and cut out circles with a cookie cutter.
  7. Place on the baking sheet and brush with the glaze.
  8. Bake for 20 minutes until the scones have risen and golden.
  9. Cool on a wire rack.

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Brandy Snaps

Brandy snaps are an essential part of Christmas – i can’t imagine eating them at any other time of year! They’re also a perfect easy recipe to make in a rush, or with the children to keep them entertained in the days running up to Christmas. We’re going to fill them with dairy-free whipped cream and devour them for a special pudding.

Sweet crunchy exterior filled with soft cream, what could be more indulgent!

 

Brandy Snaps

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

Makes about 16

75g dairy-free margarine

80g light muscovado sugar

70g golden syrup

80g plain flour

1/2 tsp ginger

Zest of 1/2 lemon

1 tbsp brandy

  1. Melt together the margarine, sugar and syrup until the sugar has dissolved.
  2. Place the flour, spice and lemon zest in a mixing bowl. Pour in the meted sugar mix and add the brandy (or use apple juice instead). Stir well to form a very sloppy dough.
  3. Line a baking sheet with non-stick parchment and preheat the oven to 180 degrees centigrade
  4. Place teaspoons of the mix onto the lined sheet, and spread into a thin circle
  5. Bake for 7-8 minutes until turning golden. Cool on the sheet for one minute and then loosely wrap around a wooden spoon handle to form a tube. Leave to cool. Repeat with the rest of the mix.
  6. Serve filled with cream (just before serving) and dusted with icing sugar
  7. These snaps keep well for a few days in an airtight container as long as you only fill them when you’re ready to devour them!

Chocolate Chip Hot Cross Buns

This time of year is just wrong without Hot Cross Buns. I eagerly await the criss crossed beauties appearing in the shops, and very year there’s a new variety to tempt and inspire. These days I wouldn’t buy a Hot Cross bun as I’ve not found any safe ones (I know vegan versions exist but they’re generally not free-from enough for us) and so come March I make batch after batch of buns. I’d really recommend giving it a go, they’re not hard to make and the satisfaction of a house filled with a spicy aroma and perfect buns appearing from the oven is second to none!

I’ve made many friendly hot cross buns and they’ve become a firm favourite, so much so that Little S has them for breakfast if she gets the chance. For some reason my children have an aversion to dried fruit, so I concocted this variation that appeals more to them.

The addition of chopped chocolate may be slightly unconventional, but the resulting buns are delightfully aromatic and tasty with the bonus prize of the chocolate going oozy and gooey when the buns are toasted. The added bonus is that they freeze beautifully. Simply defrost and then warm in an oven or toaster, and enjoy perfect hot cross buns anytime 🙂

Chocolate Chip Hot Cross Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes 9-12

500g strong bread flour

1 tbsp dried yeast

3 tbsp sugar

1 tsp salt

1 or 2 tsp mixed spice

1 tsp cinnamon

500ml warm dairy-free milk

2 tbsps melted dairy-free margarine

100g dairy-free chocolate, chopped

for the crosses:

2 tbsp flour

3 tbsp water

for the glaze:

2 tbsp sugar

2 tbsp water

  1.  In a large bowl mix together the flour, yeast, sugar, salt and spices. Make a well in the centre and pour in the dairy-free milk and dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
  2. Knead for about 5 mins until the dough is smooth
  3. Place in a bowl and cover, leave in a warm place to double in size
  4. Knock back, knead again and then form into 9-12 even sized balls. Place well spaced on a baking sheet lined with grease proof paper
  5. Leave to rise again for 10-20 minutes
  6. Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses
  7. Bake at 190 degrees/Gas Mark 5 for 20 minutes until risen and the buns sound hollow
  8. Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
  9. Leave to cool on a wire rack.
  10. These buns are best kept loosely covered or the glaze will make them go a bit soggy.

 

Jamaican Spiced Banana Bread

This time of  year is perfect for a culinary road trip, a way to pretend you’re in sunnier climes that the cold grey of February. Although to be fair it’s been pretty sunny this week, but not as sunny as the Caribbean where I’m taking you today (without leaving home).

We used to visit a small local farmers’ market when we lived in South London at which there was a family-run stall selling only home-made Jamaican loaves and breads. They were fabulous. I seem to remember one banana loaf being the perfect food after giving birth to my eldest. And they were vegan too – it was my first introduction to vegan cakes and how wonderful they can be. I’ve since searched and searched for a suitable recipe but not found one. The family in question stopped selling at this market, and we moved away from the area anyway. So here’s my take on a spiced banana bread… It’s really wholesome and tasty, with warm spices and tons of banana flavour, but still not quite like the one I remember. If you were that family who sold those spiced loaves at Abbeville Road farmer’ market, Clapham or know who they are, do get in touch. I’d happily travel to get hold of more!

The spicing in this recipe is quite mild so if you’re a spice fan I’d recommend doubling the spices for extra oomph! I particularly like the half banana on the top of the loaf, it certainly says what is in the tin, and a little crunchy sugar gives a nice contrast in texture, but both are totally optional and won’t alter the inherent spiced banana nature of the loaf.

Jamaican Spiced Banana Bread

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes 1 loaf

225g plain flour

2 heaped tsps baking powder

1 tsp bicarbonate of soda

100g muscovado sugar

3 very ripe bananas, mashed

1/3 cup sunflower oil

1 tsp vanilla

1/4 tsp allspice

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

1 tbsp rum or oat milk

1 tbsp Demerara sugar

A banana sliced lengthwise for decoration (optional)

Pearl or Demerara sugar for extra crunch

  1. Preheat the oven to 200 degrees Centigrade/Gas mark 5. Line a loaf tin and set aside.
  2. Whisk together the mashed banana, sugar, oil and vanilla.
  3. Sieve in the flour, baking powder, bicarb, spices and salt.
  4. Mix to a dough, adding the rum/oat milk if it looks a bit dry.
  5. Pour into the loaf tin and sprinkle the top with the halved banana and some Demerara or pearl sugar
  6. Bake for 40-50 minutes until golden on top and a knife comes out clean.
  7. Cool in the tin before transferring to a wire rack.
  8. To freeze, wrap well and freeze whole. Defrost at room temperature before unwrapping.