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.

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.