Dark Chocolate and Date Bakes

These are seriously dangerous to have in the house!

A great gluten free bake that is very forgiving.

Makes 12.

Ingredients

100g dark chocolate, 70% cocoa solids

125g pitted dates

130g ground almonds

3 egg whites

60g caster sugar

40g melted dark chocolate to decorate

Method

Preheat the oven to 180 degrees centigrade.

Line a 12 hole muffin tray with baking parchment.

In a food processor, blitz the chocolate until you have a light crumb. Tip into a large bowl.

Next, check each and every date for a stone and then blitz them in the food processor until finely chopped too. Tip the dates into the chocolate crumb.

Weigh the ground almonds into the same bowl and then, using your finger tips, break up any big chunks of dates so you have an even mix.

In another large bowl, whisk the egg whites until stiff peaks, add the sugar, a table spoon at a time until all of the sugar is incorporated.

Fold the chocolate mix into the egg white mix and spoon into the prepared tins.

Bake for 20 minutes. Once golden, turn the heat off but leave the bakes in the oven, with the door a jar, to cool completely.

Melt the remaining chocolate and then drizzle over the cool bakes.

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Baked Egg and Zucchini Cups

These are versatile little cups that we have for dinner when the non gluten free boys are having quiche.

This recipe makes 6 standard muffin cups.

Ingredients

3 large eggs, beaten

70mls milk

130g grated zucchini

30g ground almonds

15g fresh coriander, chopped

1 red chilli, shedded and sliced finely

Salt and pepper

1-2 teaspoons black chia seeds

Method

Preheat the oven to 200 degrees Centigrade.

Take out a muffin tin and cut squares of baking parchment to line 6 of the muffin holes.

Squish the paper up under a running tap and then shape to line the holes.

Combine all of the ingredients, except the chia seeds, in a bowl.

Spoon the mixture into the prepared tins and then sprinkle over the chia seeds.

Bake for 15-20 minutes until risen, they will sink again as they cool.

Hasselback Potatoes With Porcini

I recently found porcini powder in my local green grocer and it’s my new favourite ingredient!

The boys are not fans of mushrooms but it is more the texture than flavour that they have an issue with so, this powder still gives loads of flavour without the slugs as the boys call them!

Serves 4-6.

Ingredients

1kg baby potatoes, finely sliced, most of the way through

1/2 teaspoon porcini powder

A large pinch of salt flakes

Freshly ground pepper

2 teaspoons oil

Method

Preheat the oven to 180 degrees Centigrade.

Combine all of the ingredients.

Tip into a roasting tin, potatoes with their cut side up.

Bake for 1 hour, spooning over the oil in the pan occasionally.