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Chocolate cake that makes it's own sauce? You don't want to pass that up. It's fudgy, it’s chocolatey, it’s everything you need in life. Not to mention it’s super quick and easy to put together. Have it warm out the oven with a scoop of your favourite ice cream, coconut yogurt or cream.




cake

1 c oat flour

1/3 c coconut sugar

1/4 c cocoa powder

1 tsp baking powder

pinch of salt

1/4 c ghee*

1 tsp vanilla extract

3/4 c milk


sauce

3/4 c coconut sugar

3 tbsp cocoa powder

1 1/4 boiling water


Preheat oven to 190°C/ 370°F (170°C fan). Grease a 9” baking dish and set aside.

For the cake combine all the dry ingredients, add the ghee, vanilla and milk and whisk until smooth. Pour into a baking dish and spread evenly.

For the sauce, combine the sugar and cocoa powder in a small bowl, then sprinkle over the cake batter. Finally, pour the boiling water on top (don’t mix, just let it sit on top).

Bake for 30-35 minutes, until the centre looks set. remove from the oven and let it cool for 10 mins before serving with your favourite ice cream or cream.


*Swap for coconut oil to make it vegan

It doesn’t get better than this. Salted caramel crumb bars made with a crunchy base and topping with melted chocolate and a gooey caramel centre. These are easy to make with minimal ingredients and they're easy to throw together, even if you "can't bake".



caramel filling

1 c pitted dates*

1/3 c milk of choice

pinch of sea salt


crumble

1 c rolled oats*

1 c oat flour*

6 tbsp coconut oil

3 tbsp coconut sugar

4 tbsp boiling water

1 tsp vanilla extract


2/3 c dark chocolate chunks/ chips



Preheat oven to 200°C/ 390°F (180°C fan). Line an 8-inch square tray (or equivalent) with parchment paper and set aside.

Blend the dates, milk and salt in a food processor or blender and blend until smooth, set aside.

Mix the coconut oil, sugar, water and vanilla extract in a bowl then add the oats and mix until well combined, the texture should be like a crumbly dough.

Press about two-thirds of the mixture into the base of the tray then spread the caramel on top. Scatter the chocolate then crumble the rest of the oats on top.

Bake for 20-25 mins or until the top is golden brown. Let the bars to cool completely in the tray before slicing. Enjoy!


*make sure your dates are moist. if not, soak them in boiling water for an hour - overnight depending on how dry they are.

*you can use 2 cups rolled oats or 2 cups oat flour, depending on your personal preference. Sometimes I like to use just rolled oats, pulsed a few times in a food processor.

If your oat mix is too wet, add more oats, if it’s too dry, add a little water.

These spicy burgers sure do hit the spot. Made in collaboration with Sainsbury's for the bank holiday weekend, enjoy!






serves 4


burger

400g beef mince

2 cloves of garlic, crushed

300g courgette, coarsely grated

1 medium onion, finely diced

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tbsp smoked paprika

1/4 tsp black pepper

1 tsp sea salt, to taste


spicy crema

125g coconut yogurt

1 tsp tahini

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 tsp lime juice

1/2 tsp sea salt


4 burger buns

1 large avocado, sliced

200g red cabbage, shredded

1/2 lime, juiced

lettuce leaves, torn



Using a cheesecloth or clean tea towel, squeeze the courgette until you remove as much moisture possible. It’s easier if you squeeze it out in small batches.

Preheat a barbecue or grill to medium-high. In a large bowl, mix together all the ingredients for the burger until well combined, season with salt and pepper to taste.

Divide the burger mix into 4, roll into a ball then flatten into a burger shape

Cook the burgers for 12-15 minutes, turning occasionally, until cooked through.

Meanwhile, combine the spicy crema ingredients together and brush on the cut side of the top of the burger buns

Toss the shredded red cabbage with the lime juice in a bowl and set

Slice the buns in half and toast cut-side down on the barbecue, or place cut-side up under the grill, for 1 minute until lightly toasted

Put the burgers on the grilled bun bases and top each with the avocado, red cabbage, lettuce.