Baking, Edible gifts, Something sweet

Double choc & beetroot cookies

cookies

These are inspired by the healthy chocolate beetroot and cake so I guess that they are healthy too. I used coconut oil rather than olive oil in the cookies. They make a really rich, soft cookie. This will make about a dozen large cookies.

So what do you need?

  • 120ml coconut oil
  • 1 free-range egg
  • 120-150g soft brown sugar (depending on how sweet your tooth is)
  • 150g raw beetroot
  • 50g cocoa powder
  • 150g plain (all-purpose) flour
  • 1 tsp. baking powder
  • 1/4tsp. sea salt
  • 50g dark chocolate chips

So what do you do?

Start by heating your oven to 175 degrees C (350 F). First peel and grate the beetroot. Then in a bowl, or a food mixer, mix together the oil egg and sugar, add the beetroot and mix it in then add all the dry ingredients. Finally, mix in the chocolate chips. This will make a thick sticky dough.

Then line a baking sheet with greaseproof paper and use a spoon to form balls of the dough and place them on the baking sheet leaving a space between them. Slightly press the balls down with the back of the spoon. Put them in the oven for 12 -15 minutes until they have set. It’s okay if they are still a bit soft in the middle. Remove from the oven and allow to cool for 10 minutes on the baking sheet then move onto a wire rack to cool completely.

 

 

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Snacks

Beetroot & bean spread

Beet spread

This is a yummy, vibrant spread / dip that’s quick to make. It’s has an earthy flavor and is nice and healthy.

Start by dry roasting 1 tsp. cumin seeds in a frying pan, then put them aside.  Chop a small onion and a stalk of celery and fry them in a couple of tbsp. olive oil, as they begin cooking add 3-4 clove of garlic. While they are all softening peel and grate a large beetroot (about 350 – 400g) then grate it coarsely. Add the beetroot to the frying pan and 1/2 tsp. salt. Fry for a couple of minutes until the beetroot begins to soften.

Meanwhile strain and rinse a can of beans (red kidney or mixed beans). Then add 1 tsp. of balsamic vinegar, 1/2 tsp. smoked paprika and half the cumin seeds to the veggies and turn off the heat.  Put the veggies and the beans in a food processor and blend until it becomes a smooth paste. Scoop out into a bowl and allow to coo. To serve drizzle with some olive oil and sprinkle with the remaining cumin seeds and a little smoked paprika.

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Baking, Brunch, The Basics

Granola

Granola

I’m trying to eat more fruit and healthier breakfasts so have started making batches of granola to eat with fresh fruit and homemade yoghurt in the mornings. Granola isn’t as healthy as muesli as it has some oil and sweetener in it but I do like the crunch and if you make your own you can control how sweet it is and add whatever healthy extras you like.

I start by preheating the oven to about 175 degrees C or 350F. Then I put 500g rolled oats and 200g – 250g of mixed nuts and seeds into a large roasting tin, here I used cashews, sesame seeds, sunflower seeds, pumpkin seeds and chia seeds. I start these off first in the oven and bake them for about 10 minutes. Then to this I add about 50ml of coconut oil, 120ml of honey (if you want a sweeter version add some a bit more honey) a pinch of salt and a few grating of nutmeg (you can use cinnamon if you prefer) and mix everything together and put it back in the oven. After about 10 mins. I take it out and stir it and add about 150g of dried fruit, here I used dried mango and sultanas. I put it back for about 10 minutes checking and stirring it after 5 mins. The oats should be golden brown. Take it out of the oven and allow to cool and then store in an airtight container.

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