oliveoilandlemon

recipes for healthy living

Tag: sweet

Peanut Caramel Cups

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So I’m on a sweet theme this week but these are just 2 bites of deliciousness, easy to make, easy to carry into work to give away as this makes 21!

Peanut Caramel Cups

4oz peanut butter of choice
75gr Tagatose* or regular caster / icing sugar
40gr coconut oil
175gr dates
100ml water
½ tsp bicarbonate of soda
150gr good quality chocolate
15gr slivered almonds, toasted.

Beat the peanut butter sugar and coconut oil together until smooth.
Spoon into the base of little petit four parchment cases and put into the fridge to set.
Meanwhile add the dates and water to a pot, stir in the bicarb and cook over a medium heat until the dates are soft. Blend to a thick puree and let cool.
Spoon the date caramel over the peanut butter base, press it down and place back into the fridge to set.
Melt the chocolate over a bain-marie over a low heat.
Spoon the chocolate over each of the cups, ensuring it covers the complete top of the date caramel. Sprinkle over the chopped almonds if using.

I used Tagatose as a sugar replacement , It’s a great lower calorie low GI sugar replacement which also has a prebiotic in it to increase beneficial bacteria in your digestive system. Available in health goods, simply substitute with caster or icing sugar if you don’t have it.

Blueberry and Orange Oat Muffins

Blueberry and Orange Oat Muffins

A moist delicious soft crumb muffin which is gluten free and low GI thanks to the oats. Really filling and a much lower sugar muffin than normal. This is such an easy recipe that you can start the kids baking with this one.

 

200g Gluten Free Flour- (or you can use my mix recipe which is below)

100g Oats

50g Ground Almonds

2 tsp baking powder

2tbsp poppy seeds

1 tsp ground cinnamon

100gr sugar

Zest and juice of 2 oranges

2 eggs

100ml sunflower oil

125g blueberries

Oven at 170C

Makes 12                 

 Mix the dry ingredients together.

Whisk the eggs with the zest, juice and oil.

Pour into the dry ingredients and mix well to combine.

Stir in the blueberries.

Divide across 12 cup muffin tin lined with paper bun cases.

Bake for about 20 minutes until golden and cooked through.

 

Gluten Free Flour Mix 2, 2, 1+1

This mix can be put together using the ratio 2, 2, 1 + 1

2 cups of rice flour – you can use white or brown

2 cups of corn flour

1 cup of ground almonds

1tbsp xanthan gum

Simply mix everything together using a hand whisk to remove any lumps and evenly mix the different flours. Store in an airtight jar until needed. You should follow any GF recipe omitting additional xanthan gum but adding baking powder or bicarbonate of soda as directed.

 

Peanut Butter Fudge

This is my ode to a finger of fudge, one of my all time favourite sweet treats. So easy to make, just 4 ingredients, a lovely little treat, not quite as sweet as the said fudge but that’s no bad thing!.  These need to be stored in the fridge.

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Makes approx 36 pieces

1 cup of coconut butter

4 tbsp chunky peanut butter

2 tbsp chocolate nut butter

1 tbsp honey

Melt everything over a double boiler on a gentle heat until you can stir it to combine everything.

Pour into a cling film lined tin approximately 10cm by 9cm.

Smooth the top until level and put it into the fridge to set.

Remove from the tin and cut into 2cm squares.

If you wish you can cover in chocolate, I did half with 150gr chocolate drops.

Story in the fridge.

 

 

 

 

 

 

Chocolate Mousse….

Chocolate and Coffee separately as in an espresso and a square of dark chocolate is surely one of life’s great pleasures… combined in this mousse takes it to another level.
I serve this with little sable biscuits or biscotti to dip into the mousse and savour every bit!

8 oz good quality dark chocolate.. if you are feeling adventurous you could experiment with a Valrhona chocolate – a Manjari orange or Jivara Pecan perhaps!
4oz unsalted butter
2oz caster sugar
2floz freshly made espresso
2floz brandy
3 egg yolks
8floz double cream lightly whipped
5 egg whites

In a bain marie, gently melt the chocolate with the butter sugar coffee and brandy. Make sure the bowl is not touching the hot water. Give it a stir every now and again and when the chocolate is melted fully, stir it until smooth. Whisk in the egg yolks and remove from the heat and fold in the cream.
Whisk the egg whites to stiff peaks and fold into the chocolate mixture. A good tip is to quickly stir a big spoon of egg white into the chocolate mixture to loosen it and then gently fold in the rest.
Pour into your service glasses and leave in the fridge until ready to serve. This will make about 8 good size portions, if you are using it as part of a duo or trio you would get at least 14 shot glass potions.

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