Prune and Chocolate Bread

So quick and delicious, this makes a lovely breakfast or snack

Prune & Chocolate Bread

6oz each of plain white and wholemeal flour

1/2 tbsp light brown sugar

2tsp baking powder

1tsp bread soda

1tsp salt

2tbsp cacao powder

9oz soft prunes chopped

10oz butter milk

2oz melted butter

1tbsp treacle

1egg

Oven at 180C

Mix all the dry ingredients together. Add the prunes.

Mix all the wet ingredients together, make a well in the dry and add the wet into it, stir well to combine. This will resemble a wet batter. Pour into a lined loaf tin. Bake for about 1 hour until a skewer comes out clean.

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Spiced Cranberry & Oat Cookie

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These are made in the food processor and are a cinch to throw together. I use a homemade apple sauce as sweetener so there is no extra added sugar. They are still a biscuit though!

Oven at 170C

3 apples peeled cored and chopped

juice of 1/2 orange

175g oats blitzed to a flour

1 1/2 tsp mixed spice

80g butter

90g cranbererries

Cook the apple in the apple juice until it is soft, puree it and leave to cool

Add oat flour, spice, butter and apple sauce to a blender and blitz until it is like a thick dough. Add the cranberries and pulse a few times to combine.

Tip out on to a floured counter, roll out to 1 1/2cm thick and cut using a biscuit cutter.

Place on a lined baking sheet and bake for 12-15 minutes until golden.

Makes about 14

Chocolate Fondant Date Cake

I love chocolate fondant cake, slightly gooey in the middle with a lovely chocolate flavour. This is a take on it with dates as the sugar base and only 1tbsp of added sugar in the cake mixture. The result is pretty lovely. I used milk chocolate to cover it as it gives just enough sweetness. You could make this gluten free very easily by substituting the flour with almond meal.

Oven at 170C

225g chopped pitted dates

300ml boiling water

1tbsp fine espresso granules (optional)

1tsp bread soda

25g butter

2 eggs separated

1tbsp caster sugar

150gr flour

Cover the dates with the boiling water, add the bread soda, add an optional tbsp fine espresso granules. Leave for a few minutes then blend to a paste and let it cool.

Beat the date paste with the butter, add the egg yolks and beat well. Beat in the flour.

Meanwhile, beat the egg whites with the sugar until soft and fluffy and well risen.

Fold the egg whites gently into the date mixture, pour into a spring form lined and greased tin and bake for 20 minutes until risen and a skewer comes out just a little sticky in the middle.

Cool and cover with 200g melted milk chocolate whisked with 25g butter.

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Banana Muffins with a Crunchy Pecan Topping

Banana Muffins with Crunchy Pecan Topping

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100g butter
55gr brown sugar
3 ripe bananas

1 tsp vanilla
2 eggs  

225g plain flour
1 tsp baking powder
2 tsp mixed spice
Topping – mix everything

20g chopped pecans

15g dark brown sugar

20gr oats

 Oven at 180C

Beat the butter sugar and bananas until smooth

Scrape down the sides and beat in the eggs and vanilla mixing well to combine
Add the flour, baking powder and mixed spice and mix well
Spoon into 12 muffin cases or small well greased mini loaf tins

Sprinkle the topping over and you can press a slice or two of extra banana into each if wish

Bake for about 15 minutes until a skewer comes out clean

Cool on a wire rack