These are absolutely divine.
Super rich, moist and full of goodness! These bars are easy to make, vegan, gluten free and are a perfect breakfast or snack.
You will need-
10 pitted dried dates, blended
10 dried apricots, blended
1 tbsp coconut oil, melted
3 carrots, grated
1 tbsp each sultanas, pepitas, crushed walnuts
1 & 1/2 cups gluten free self raising flour
1 tsp vanilla essence
Preheat oven to 180 degrees.
Mix the blended apricots and dates with the grated carrot & melted coconut oil.
In a separate bowl mix the flour, cinnamon, vanilla, pepitas, sultanas & walnuts.
Add the wet ingredients to the dry and thoroughly combine.
Spread the mixture into a shallow slice tin. Using wet hands to flatten and spread the mix is easier than using a spoon or spatula.
Bake for 30 minutes and then leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Slice into 18 pieces.
76 calories & 1.6 grams of fat per serve.
I wanted to make something sweet for the weekend, and I hadn’t baked cupcakes in a while.
I prefer I play around with recipes and hope they turn out well.
I made these gluten free.
You will need:
1.5 cups gluten free self raising flour
1/2 cup unsweetened almond milk
1/2 cup powdered stevia
1/2 block dairy free white chocolate, chopped
1 cup mixed berries ( I used mainly raspberries)
2 tbs Natvia icing sugar
I used Sweet William brand dairy free chocolate, Almond Breeze almond milk and the berries I used from frozen.
Combine all ingredients, reserving about a quarter of the chocolate, and place in patty pans and bake at 180 degrees for 20 minutes.
Once cooled melt the remaining dairy free chocolate with a tablespoon of almond milk & two tablespoons icing mixture. Top each cupcake with a dollop of icing, a few extra berries & any chocolate shavings.
These came out moist & almost a cross between a muffin and cupcake.
Refrigerate these but leave to sit out of the fridge for about 20 minutes before consuming.