Sweet Treats

Directions

1. Preheat your oven to 170ºC.
2. Blend bananas, maple syrup, cashew nut milk and oil together until smooth. Add the ground almonds, ground flaxseeds and baking powder and mix well.
3. Put the 1 tbsp chia seeds in a bowl and add 3 tbsp water, stirring well. Leave for 10 minutes or so until the chia has formed a gel.
4. Separate 1/4 of the cake mixure and place in a separate bowl. If you want to be accurate, use scales. Otherwise guesswork is fine! Stir the chia gel into the larger cake mix portion.
5. To the 1/4 mixture in the separate bowl add 20g cacao powder, 20g maple syrup and 30g oil and stir until combined.
6. Put a heaped dessertspoon of cake mix into 10 muffin cases. You should be left with a small amount of cake mix. Using a teaspoon, make a well in the centre of each muffin.
7. Divide the chocolate mix between the 10 muffins, carefully filling the well in the centre using a teaspoon.
8. Top each muffin with a thin layer of the remaining cake mix, using a spoon to seal the gaps. You shouldn’t be able to see any of the chocolate mix.

Directions

1) Heat oven to 375°F. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.

2) With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed until light and fluffy. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.

3) In a different shallow bowl, combine the cinnamon and the remaining 0.25 cup of granulated sugar. Form the dough into small balls. Roll the balls in the cinnamon sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.

4) Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Tip: Freeze extras in parchment paper in a metal tin and take out a few cookies each week for treats in their snack or lunch. This batter will also serve +12 cookies which depends on size.

Directions

1. Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
2. Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
3. Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
4. Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not over-beat.
5. Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Directions

1. Combine Flour,Baking powder,salt and sugar together
2. Cut butter into the flour mixture until it resembles coarse cornmeal
3. Add in water
4. Pour into hot waffle iron
5. Optional:add 3/4 cup of chocolate chips

Tip: Heat your oven to 200 degrees. Place waffles on a cookie sheet inside the oven as you make them to keep them warm.

Directions

1. Grate 1/2 cup of cocoa butter
2. Place it in a double boiler with coconut oil
3. Stir until melted
4. Turn the heat off and stir in the cocoa powder and honey
5. Stir until glossy
6. Pour 2-3 tablespoons into the bottom of a mold, just until the bottom is covered
7. Place the chocolate in the freezer for 30 minutes until frozen
8. Remove from the freezer and place a tablespoon of peanut butter on each square
9. Spread it out in a thin layer, leaving a small border around the edges
10. Pour the remaining chocolate over the top of the peanut butter. It should just cover it.
11. Place the bars back in the freezer for another hour or until frozen solid.

Directions:

1. Preheat the oven to 350 degrees

2. Cream the butter and sugar in a bowl

3. In a separate bowl, mix all the other ingredients

4. Bake for 10-12 minutes or until edges are golden

5. Take out to cool.

Directions:

1. Preheat oven to 180c or gas 4 and line a fairy cake tin with paper cases (or grease a brownie tin in my case!)
2. Sift flour into a big bowl.
3. Add the sugar and baking powder.
4. In a jug, measure out the oil, add your eggs and vanilla and whisk this together until it is incorporated.
5. Add the egg mixture, carrots and spices to the flour.
6. Mix together well.
7. Spoon this mixture into your cake cases about 2/3 full and pop this in the oven for about 25/30 minutes.
8. The cake will be golden brown when cooked.
9. Leave the cakes to cool and then make your icing: Put the marscapone in a bowl and sift on the icing sugar. Mix together, then add the lemon juice. Once the cakes are cool, spoon this on and you are ready to eat them all up!!