This recipe should make 16 bars 🙂
2 apples chopped and cored (with the flesh on)
150ml apple juice
40g mixed seeds (I used pumpkin and sunflower)
1 heaped tsp of cinnamon
- Preheat oven to 180oc/160oc fan/gas mark 4
- Mash the bananas well with a fork
- Add in the apples, seeds, cinnamon, raisins, apple juice, oats and mix well
- Grease a baking tray and spread the mixture so it is roughly 2cm thick
- Bake for 15-20 minutes
- Allow to cool and cut into slices
I am a huge fan of Nakd bars and so decided i’d try and make my own version of them at home. This was my first attempt at making something raw and I am looking forward to trying lots more raw recipes in the future! These are so so quick to make and easy so something for everyone.
200g of pecan nuts
250g of dried figs
100g of dried dates
1 tsp of vanilla essence
The zest of 1 orange
1 tsp of ground cinnamon
- Preheat oven to 160oc fan/180oc conventional and cook the pecans for 3 minutes, ideally till they are a shade darker but be VERY careful that you do not burn them.
- Leave to cool.
- Once cooled, put in a food processor with all the other ingredients and blend until everything is mixed well and sticks together.
- Spread the mixture into a rectangular tin and put in the fridge for an hour.
- After the hour, move into a airtight container and store in the fridge.
These are super scrummy and a lovely little guilt free treat. I made these to enter the Holland & Barrett free from bake off challenge and you can vote for my entry by liking the post on their facebook page here https://www.facebook.com/HBFreeFrom?fref=ts or by tweeting @HBFreeFrom #votetamsin
75g unsalted butter
75g golden caster sugar
50g GF plain flour
1 medium egg
50g ground almonds
3 drops of almond extract
40g approx flaked almonds (to taste)
- Preheat the oven to 180 oc, 160 oc fan, gas mark 4
- Put 24 mini muffin cases on a baking tray
- Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
- Chop the remaining strawberries
- Cream the butter and sugar until smooth and light in colour
- Add the flour and egg and stir in the ground almonds and almond extract
- Add the chopped strawberries and mix well
- Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
- Cook for 12-15 minutes until golden brown
You can check the cake is cooked by either using a skewer and seeing if it comes out clean or by seeing if they spring back when pressed with the tip of your finger.
– 85g butter, plus extra for tin
– 85g golden caster sugar, plus extra for tin
– 85g dark chocolate, broken into pieces
– 3 eggs, separated
– 85g ground almonds
– 3 very ripe pears, peeled halved and cored
– Icing sugar, for dusting
Cut a circle into baking parchment, thus fitting the base of a 25cm loose-bottomed tin. Afterwards melt 1 tbsp of butter and brush the inside of the tin, then line the base with the parchment and brush once more with butter.
Heat the over to 180’C/fan 160’C/gas 4. Melt the chocolate and butter over a bowl of hot water, remove from the heat. Stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and highly viscous. Fold the mixture into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until soft peaks appear. Try not to whisk them too stiffly or you will have an issue folding them in.
Stir in a spoonful of the whites into the chocolate mix, then carefully fold in the rest in two separate additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut side down.
Bake for 40 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.
Dust with icing sugar and serve.