Carrot Cake Pancakes with Spiced Apple Butter Yogurt

Carrot Cake Pancakes with Spiced Apple Butter Yogurt

Carrot Cake Pancakes with Spiced Apple Butter Yogurt

My interests and career path have always been driven by one thing: my love of food. I want to eat something so I research it, I get the ingredients and I cook it. The whole reason I went to Ballymaloe Cookery School was so that I could learn more about food, I always want to learn as much as I can about the food we cook and eat. It’s such a life skill to be able to cook, to dream up something delicious then make it happen. I’d imagine it’s the same for computer programmers or engineers. They have a dream and then they make it a reality and share it with the universe! Well my dream this weekend was Carrot Cake pancakes. They won’t change the world in any major way but my goodness they make an amazing breakfast…

I’ve used a mixture of flours here. Both Rye and Spelt. I love spelt as it makes a really lovely light pancake. I used the Doves Farm brand of both. Last year I made huge batches of apple butter and add them to everything, It’s a really lovely preserve to have in the cupboard for dolloping onto porridge or for adding sweetness to cakes etc. My recipe for apple butter is here. I would imagine that these would be amazing served with honey laced cream cheese or a few toasted chopped walnuts thrown into the batter.

Enjoy the rest of the weekend!

Lilly x

Carrot Cake Pancakes

Makes 10 small pancakes

  • 100g wholemeal spelt flour
  • 50g wholemeal Rye flour
  • 1 tsp baking powder
  • 1 large carrot, roughly grated
  • 1 heaped tsp ground cinnamon
  • 1 tbsp apple butter or sweetener of choice
  • 2 tbsp raisins or 1 large medjool date, cubed
  • 150ml milk
  • 2 tbsp natural yogurt
  • 1 large egg

Place the flours and baking powder into a large mixing bowl with the cinnamon. Stir with a whisk to combine and introduce a little air. Add the roughly grated carrot and raisins, coat well in the flour.

In a separate jug measure out the milk then add the apple butter, yogurt and egg. Whisk till well combined. Create a well in the centre of the flour mixture. Pour the wet ingredients in and gently whisk so there are no lumps of flour and it is an even batter.

Heat a tsp butter in a non stick pan over a medium heat, dollop heaped tbsp of the batter onto the pan and cook in batches. Once bubbles begin to form on one side they are ready to flip over.

Serve hot with honey or Greek yogurt rippled with spiced apple butter.

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Paleo Carrot Cake Recipe from NutShed

The amazing array of healthy treats available at NutShed

The amazing array of healthy treats available at NutShed

I don’t usually do guest posts but recently Evie from NutShed in Limerick’s Milk Market adapted my carrot cake recipe from Make Bake Love to make it super healthy and paleo friendy. Woohoo! She’s kindly shared her recipe below and I think it’s amazing. Follow Evie on Instagram and Twitter @NutShed_ for more beautiful inspiring recipes and pop into her gorgeous stall in The Milk Market!

Lilly x

A selection of the raw energy balls made by NutShed

A selection of the raw energy balls made by NutShed

 

My world has been all things NutShed for 1 1/2 years now and what a journey it has been!

I never once expected to find myself baking until 2am and trading from 6am at Limerick’s prestigious Milk Market, but every Saturday there I am, and loving every minute I get to engage with my wonderful customers.

I humbly began importing seriously high quality nuts, seeds and super foods and selling them to Country Choice, my dad’s food shop, where I was working at the time.

I started to see an immediate demand from our customers for really high quality wholefoods, so immediately I took to the books and immersed my self in as much knowledge as I could accumulate.

I spent weeks trawling online, reading case studies and articles, buying books and reading blogs and I was just overcome by my findings! I was hooked. The undeniable studies I encountered opened my eyes to the immense wellbeing and curable properties of some of these amazing wholefoods I had been importing. I have always been a serious eater and have dedicated my life to ensuring that food and health are so so deeply connected. I have a great respect for food and farming and all of this new learning just fuelled the existing spark in me to search further.

I decided to take my passion and products straight to the customers of the Limerick’s Milk Market and alas….NutShed was born!

I could see immediately how my customers loved chatting to me and learning  about the properties behind the product they had been eating for breakfast, lunch and dinner every day. My customers could see the quality of my products over more conventional and more expensive ones that may be found in super markets and this always sparked conversation.

When chatting to my customers I was always made aware of their busy lifestyles and the struggles they encountered when trying to stay healthy on the go during the day. This made me think…. Maybe I could start using my recipes that I had accumulated over time (I have been baking since I was 8) and adapting them to the dietary needs of my busy customers. I began with vegan deserts, paleo cakes, raw energy balls & superfood porridge pots and I just couldn’t stock enough. It gave me great joy creating things in my kitchen each week to be met with smiles and warm words from my lovely customers, who were coming back each week to see what decadent treats I had taken on and made virtuous and wholesome.

My latest adaptation is of a much loved Carrot Cake recipe from Make Bake Love that I have been using for years. Made on an almond base with a rich cashew cheese icing, this tastes equally as decadent as the original and went down a treat with my customers this weekend.

If you’re not at the Milk Market, follow my makings on Instagram or Twitter @NutShed_

Evie

Paleo Carrot Cake from The NutShed

Paleo Carrot Cake from The NutShed

Paleo Carrot Cake from The NutShed 

170g Organic Agave Syrup

10g Deglet Dates, chopped

215ml Coconut Oil

3 Organic Eggs

1/2tsp Pure Vanilla Extract

300g Ground Almonds

2tsp Ground Ginger

1tsp Ground Cinnamon

3tsp Baking Powder

1/2tsp Bread Soda

300g Organic Carrots, grated

250g Organic Pineapple, chopped

50g Walnuts, chopped

Cashew Cheese Frosting

300g Raw Cashew Nuts, soaked for 4-8 hours

Juice of 2 Organic Lemons

4tbsp Coconut Oil

4tbsp Organic Agave Syrup

Method:

  • Preheat oven at 170c and grease 2x20cm sandwich tins with coconut oil & line base with parchment.
  • Beat the agave, coconut oil, eggs & vanilla extract.
  • In a separate bowl, mix the dry ingredients & fold into the egg mixture.
  • Fold in the chopped pineapple, walnuts and grated carrot.
  • Pour the batter into the two tins and bake for 40mins.
  • To make the icing: Put the soaked cashew nuts, coconut oil, agave & lemon juice into the food processor and turn on high. Add as much water as necessary, little by little, to get the desired consistency, but be patient as the process takes a few minutes.

To assemble:Place one cake on a serving plate and spread half the icing over the top. Top with the second cake as much icing as desired. Decorate with chopped pistachio & enjoy.

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Raw Chia Mandarin and Passionfruit Marmalade

Raw chia Marmalade on  a coconut chia pudding, breakfast of champions!

Raw chia Marmalade on a coconut chia pudding, breakfast of champions!

I’m a major fan of chia. I really am. I can’t think of a good reason not to eat it. I started using it years ago when I read how the Aztecs valued it’s incredible health giving properties. It’s basically a great source of healthy omega 3 fatty acids, fibre, calcium, protein and loads of minerals. There are many other reasons, like how full it keeps me till lunchtime! But mostly I love it because it’s revolutionised breakfast time in my house. Breakfast is always so busy, especially midweek. I’m either making pancakes, porridge or cooking eggs in whatever million ways the boys specify (like the egg Peppa had. Not that way.The way the egg was like a dinosaur. NOT THAT WAY!!!! etc etc.) So I usually ended up with toast and marmalade or ate whatever the smallies were eating. But now I try to have little pots of chia pudding in the fridge and add various toppings like fresh fruit or cacao nibs. I’ve thrown them in my bag for long train journeys and brought them in the car during the winter when I’ve had to leave the house at the crack of dawn. They’re little life savers.

There really are a million variations. I’ve added a tag to my chia dishes on Instagram if you need some chia inspiration! Just look up #mychiadiaries

I love raw raspberry chia jam and use it to top puddings, breakfasts, cakes, yogurt and more. It’s more like a compote, really rich in fruit flavours. I’ve been looking everywhere for  a chia marmalade recipe so finally got experimenting last night and made this divine mandarin version. It really doesn’t need any sweetener and actually needed something to sharpen it up, hence the passionfruit. This tastes like the healthiest Solero icecream you’ll ever have. So fresh and zingy, perfect for a coconutty chia pudding or on toasted buckwheat bread.

Lilly x

Raw Chia Marmalade on Buckwheat toast

Raw Chia Marmalade on Buckwheat toast

Raw Chia Mandarin and Passionfruit Marmalade 

Makes enough to top 6 chia puddings

  • 3 mandarin oranges, peeled & any pips removed
  • 2 passionfruit
  • 1 tbsp whole chia seeds

Place the mandarin segments into a small jug or bowl. Blitz with a hand held blender or in a food processor until it’s roughly mixed and broken down but not a smooth puree.

Half each passionfruit and spoon the pulp into the mandarin mix. Stir with a fork to mix thoroughly. Stir in the chia seeds then cover and leave to set overnight or for at least 6 hours. Keeps in the fridge for a week.

 

 

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Pancake Tuesday with Dairygold

crepe3

I’m delighted to be involved with Dairygold for a a really fun Pancake Tuesday campaign.

My little boys are both incredibly involved in the kitchen (not my choice!!) and insist on sitting on the counter top ‘helping’. Pancakes are the perfect recipe to start with when getting kids used to helping in the kitchen. Simple tasks like weighing ingredients, sieving flour, cracking eggs and whisking are all key skills that they can learn this pancake Tuesday. I make pancakes with my boys most weekends and it’s incredible how they remember each step.

Helping out gives them confidence and encourages them to learn more about food, They always eat the end results!

I’ve teamed up with Dairygold to create some really delicious pancake recipes including fun ‘Pancake Portraits’ to make at home using simple ingredients such as fresh fruit, which all helps to encourage children to eat their five a day! Follow the campaign on twitter and instagram or upload your own creations using #DairygoldPancakePortraits and see the Dairygold facebook page or website for more details.

I have lots of great ideas and recipes listed below so get that crepe pan ready and have a really lovely Pancake Tuesday!

Lilly x

dairygold

Toppings to make the Perfect Pancake Portrait!

It’s time to play with your food! Here are some great fun topping ideas to help you and your family create the perfect pancake portrait. From the family cat to your favourite cartoon character, create funny faces with lots of personality using the following ideas.

  • Roughly grated chocolate or chocolate curls for dark hair
  • Marshmallows for curly hair, noses or eyes
  • Chocolate spread, maple syrup, honey and golden syrup for hair
  • Strawberries and raspberries for mouths, smiles and cheeks
  • Use yogurt for hair or as a base for the face
  • Chocolate vermicilli  or coloured sprinkles for freckles
  • Coconut shavings for teeth
  • Blueberries or chocolate chips for eyes
  • Slices fruit like apples, pear and mango for whiskers, eye lashes, moustaches and hair
  • Cut out pancake shapes for facial feautures, make 3D noses and eyes
  • Use a safety scissors to cut cooled pancakes into different shapes

Below are my favourite batter recipes. One is a thick fluffy American style pancake and the other a French thin crepe. There are endless options for toppings and fillings. Fleur de Sel Caramel sauce with chantilly cream is the most indulgent and perfect for dessert. The flavoured butters are perfect for spreading on hot freshly made pancakes or melting over hot pancakes. The cinnamon spread makes a great cooking butter too and will leave your pancakes crisp and cinnamon scented.

Light Fluffy Pancakes 

Makes 8-10 depending on size

Ingredients:

135g plain flour

1 tsp baking powder

2 tbsp sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted Dairygold (allowed to cool slightly) plus extra for cooking

  • Sift the flour, baking powder and sugar into a large bowl.
  • Whisk the milk, egg and melted Dairygold together in a jug.
  • Pour the milk mixture into the flour mixture and, using a whisk or fork, beat until you have a smooth batter, the lumps quickly disappear. Let the batter stand for a few minutes.
  • Heat a non-stick frying pan over a medium heat and add a little Dairygold. When it’s melted, add a ladle of batter or two, depending on how big your pan is and on what size you want your pancakes to be.
  • The batter should be very thick. The pancake will be ready to turn when it bubbles appear on the surface. Flip it over to cook the other side.Keep the cooked pancakes warm in a low oven but serve as soon as possible.

Crêpes

300g plain flour

1 tsp sugar

2 eggs, lightly beaten

480ml milk

1 tbsp Dairygold, melted

sunflower oil

icing sugar, to dust

  • Sift the flour and sugar into a bowl, then make a well in the centre.
  • Whisk the eggs and milk together with 2 1/2 tablespoons water. Slowly pour into the well in the dry ingredients, whisking all the time to ensure a smooth batter. Stir in the melted Dairygold. Cover and place in the fridge to rest for 20–30 minutes.
  • Heat a crêpe pan or non-stick frying pan over a medium heat and coat lightly with sunflower oil. Pour in enough batter to form a thin coat on the base of the pan. Cook for 1 minute, or until the crêpe comes away from the side of the pan. Flip over and cook until golden on the other side.
  • Repeat the process with the remaining batter. Stack the crêpes on a plate with a little greaseproof paper or icing sugar between each one. Cover with tin foil.
  • Dust lightly with icing sugar and serve immediately.

caramel sauce

Fleur De Sel Caramel Sauce

140g (5oz) brown sugar

2 tbsp golden syrup

90g (3oz) Dairygold

185ml cream

A generous pinch of good sea salt

  • Put the golden syrup, cream, Dairygold and sugar into a medium saucepan over a low heat.
  • Stir for 5 minutes until the sugar dissolves. Now increase the heat and bring to the boil.
  • Reduce the heat and simmer for 2 minutes.
  • This sauce keeps for weeks in a sealed container in the fridge.

Chantilly Cream

This sweet vanilla flavoured cream is perfect with thick fluffy pancakes and a drizzle of caramel sauce or raspberry conserve.

300ml Cream

1 tsp Vanilla extract

1 tbsp cater sugar

Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.

Berry Butter

This is perfect for spreading on hot pancakes.

110g Dairygold, softened

1 tsp lemon juice

1 tbsp honey or agave syrup

30g berries (raspberries, strawberries or blackberries)

Whip the Dairygold and lemon juice together until light and creamy. Add the honey and mix until combined. Finally, add the berries and mix until they’re just softened and roughly mixed for a rippled effect, or mix for longer to get a smooth, even-coloured butter. Spoon into little bowls or wrap in rolls of greaseproof paper and keep in the fridge or freezer.

Bring to room temperature before using.

Whipped Honey Butter

110g Dairygold

75g honey

1/2 vanilla bean or 1/2 tsp vanilla extract

Whip the Dairygold and honey until soft and creamy. Add the vanilla and mix until just combined. Spoon into a bowl or jar and keep in the fridge. Bring to room temperature before using.

Options:

Use maple syrup instead of honey and add some toasted and roughly chopped pecan nuts to this butter to make an incredible topping for pancakes and waffles.

Add 1 tsp ground cinnamon to the honey butter and use it to fry pancakes or spread on hot toast.

Orange Blossom Butter

110g Dairygold

60g honey

4 tsp orange zest

1/2 tsp orange blossom water

Whip the Dairygold and honey until soft and creamy. Add the orange zest and orange blossom water and mix until just combined. Spoon into a bowl or jar and keep in the fridge. Bring to room temperature before using

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Happy New Year!

As 2014 drew to a close I compiled my usual Flipagram videos. One of all the food I made/ate over the past year and one of the babies. It always amazes me how much they change over the space of 12 months. From babies stumbling around in their wet weather gear picking wild garlic in the woods and then all of a sudden they’re toddlers dictating exactly what snack should be left on the tray for Santa on Christmas Eve.

I’m also amazed at the amount of food I’ve gotten through! For me a picture really does paint a thousand words. Seeing a photo of a cake makes me think of all that went in to it, what was happening in the house at the time and which one of the boys was sitting on the counter top as I smoothed out the icing.

I’ve so much planned for 2015 but most importantly I’m looking forward to another year of gorgeous food and (mostly!) happy babies.

Have a lovely New Year!

Lilly x

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Homemade Chai Tea Mix & Raw Goji Sunflower Seed Bark : Gorgeous Edible Christmas Gifts!

rooibos chai tea recipe 1

Earlier this week I gave a Healthy Edible Gifts demo in The Cake Cafe in Dublin. Making  really gorgeous food presents is a great idea, and perfect for the last minute especially when you want to avoid queues and panic buying.

Below are two of my favourite ideas and ones that I would love to get myself! The Chai tea mix is incredible and so fresh, it’s especially nice made with homemade hazelnut milk. The bark will keep in the freezer for up to three months and is a big hit with small kids too!

Have a lovely Christmas!

Lilly x

rooibos chai tea recipe 2

Chai Tea Mix

Makes about 12-16 servings

If you know someone that goes weak at the knees for a chai latte then this is the perfect gift for them!  By making your own chai tea mix you can be sure that it has really good quality ingredients and doesn’t have the reputed 42g of sugar that a leading coffee retailer’s grande chai latte has!!

Ingredients: 

12 green cardamom pods
1/2 teaspoon whole pink peppercorns
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea or I like to use Rooibos

Method:

Preheat oven to 180°C.

With a sharp knife, split the cardamom pods in half. Place on a baking tray or into a shallow cake tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Once your tea is blended spoon into your container of choice (mason jar, jam jar or parchment or waxed paper bags, vintage tea tin, etc.) Include fillable tea bags and brewing instructions. Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close.  A really nice idea would be to buy a pretty tea pot with a filter for using leaf tea. I got a lovely Zero Japan one in Love Supreme that I use each morning. www.lovesupreme.ie  Don’t forget to include the Brewing instructions below!

rooibos chai tea recipe 3

Brewing Instructions for the Chai Tea Mix

tea for one

1 cup of water
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea bag
Sugar or honey to taste

Bring the water to a boil in a small saucepan and add the teabag. Turn off the heat and let steep for about 5 minutes. Add the milk then reheat until hot. Remove from heat, discard teabag, sweeten to taste, enjoy! 

Raw Goji Sunflower seed bark

Raw, Vegan Chocolate Bark with Goji Berries and Sunflower Seeds

This is, strictly speaking, not vegan because I use honey here, but you can use Agave syrup or Maple syrup just as easily. The coconut butter gives this bark a real richness along with the pure chocolatey goodness of the raw cacao. This bark becomes deliciously crunchy when eaten straight from the freezer. I like to layer this in little air tight boxes with sheets of greaseproof paper between each layer. It lasts for three weeks in the fridge and even longer in the freezer.

Yield: 3-4 cups

Ingredients:

175 g (solid) coconut butter (just over 3/4 cup after melting)

1/2 cup raw cacao powder

1/3 cup honey (you can adjust this to your taste, and also substitute agave syrup if you like)

Pinch sea salt

1 teaspoon vanilla

1/2 cup goji berries

3 tablespoons sunflower seeds

Method:

Melt the coconut butter in a saucepan over medium-low heat, or over a double boiler..

Pour the melted coconut butter into a mixing bowl. Add the cacao powder, agave, sea salt, and vanilla, and whisk till the ingredients are totally smooth.

Pour the chocolate mixture onto a foil-lined baking tray. Allow it to cool for 2-3 minutes (Keep the baking tray in the fridge or freezer before you pour–it’ll give the chocolate a head start on solidifying).

Sprinkle the chocolate with the goji berries, then with the sunflower seeds.

Transfer the chocolate to the freezer for about 20 minutes. Remove it and break it into pieces with your hand. Layer in an airtight box.

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Raw Chocolate Cheesecake & Mini Raw Carrot Cakes

I really enjoyed Bakefest in Galway again this year, all in aid of the brilliant charity ACT for Meningitis. I also caught up with the lovely Nessa Robins but didn’t get to taste her amazing scones and blueberry compote as the stage was flooded with people once she invited everyone to taste! Nessa will be hosting a 5 week cookery course in her local town, Moate, soon and if you live anywhere near I suggest you sign up as they’ll be great fun as well as learning loads of gorgeous family recipes.  The brilliant Ali Honour from Bakestone in Cork did two demos, including a really fun ‘make your own pizza’ demo for kiddies on Sunday. There were also lots more demoes including Edward Hayden, Stuart O’Keefe and lots of cake decorating and sugar craft workshops. It was the second ever Bakefest and has firmly established itself as Ireland’s leading baking festival.

This year I made raw cakes. A risky choice considering it was a baking festival! There was great interest in the cakes though, there seems to be a huge demand for sugar, wheat and dairy free treats. I made a beautiful chocolate cheesecake and delicious little carrot cakes.

There wasn’t a crumb left once the crowd dispersed. Always a good sign!

Lilly x

raw chocolate cheesecake

Velvety Chocolate and Hazelnut Cheesecake
Raw, Vegan, Sugar and Wheat free
Serves 10-12

For the base:
150g hazelnuts
200g dates

For the filling:
350g cashew nuts, soaked in water for at least 2 hours
150g dates
60g coconut oil
2 tbsp maple syrup
1 tsp vanilla extract

3 tbsp cacao or cocoa powder

220ml water
Pinch of sea salt

To decorate:
A few hazelnuts
2 tbsp cacao nibs

First make the base. Blitz the hazelnuts and dates together until the mixture becomes a sticky dough. Press into a 8” tin, flatten down the entire base. Place in the fridge.
For the filling, drain the cashew nits and discard the water. Place into the bowl of a food processor along with all of the remaining ingredients. Blitz till smooth and creamy. It should have the consistency of a thick smoothie. Pour into the tin on top of the base. Smooth down and scatter the top with a few chopped hazelnuts and cacao nibs. Place in the fridge overnight or the freezer to set.

Mini raw carrot cakes

Little Carrot Cakes
Raw, Vegan, Sugar and Wheat free
Makes 12-14

Icing:
200g coconut oil
2 tbsp lime juice
2 tbsp maple syrup

Cakes:
2 large carrots (250g) , peeled & chopped into bitesize pieces
75g oats
125g buckwheat flour (or just use more oats, finely blitzed)
200g dates
1 tsp cinnamon
150g sultanas
50g walnuts (and extra to decorate)

First make your icing. Blitz the coconut oil, lime juice and maple syrup until whipped into a nice smooth icing. Taste and add more lime or syrup according to taste. Place in the fridge.

Next make the cake. Place the carrot pieces, oats, buckwheat flour, dates and cinnamon into the bowl of a food processor. Blitz in a few bursts intil it starts to come together. Add the walnuts and sultanas. Blitz briefly. You want there to be crunchy nut pieces and bits of sultana visible. Press a large tbsp of the mixture into circular cookie cutters or press firmly into silicone cupcake moulds.
Top with a tsp of the icing and a piece of walnut. These are best kept in the fridge.

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Raw Lemon Cheesecake , Raspberry Chia Jam & Recipes from my Electric Picnic Demo

raw lemon cheesecake

As ever Electric Picnic was fantastic this year and I was honored to be asked to do a demo at the Theatre of Food. Thanks so much to John & Sally McKenna and all their brilliant team for having me! Thanks also to the lovely Alex Meehan for MCing.  I made a dairy and sugarfree raw lemon cheesecake, raspberry chia jam and a red cabbage and mango salad. All gorgeous, raw healthy food that can fit easily into you’re diet without making you feel restricted or deprived! I love dabbling in raw food and am incorporating it more and more into our daily meals. The chia jam is becoming an obsession, It makes the most amazing breakfast with coconut based chia pudding!

Lilly x

Raw Raspberry, Chia & Vanilla Jam

Vanilla And Raspberry Chia Jam

Raw, Vegan, Gluten free and refined sugar free

Makes 1 pot

I suggest using ground chia seeds here as there is enough texture with the raspberries seeds. If you can’t source ground seeds them grind them yourself in a clean coffee grinder or use them whole. This jam works well with most berries so use whats in season, blackberries or blueberries work particularly well. I like lime juice in place of lemon for my blueberry version and it’s amazing on pancakes. I like to add a little honey but it’s not always necessary, it depends on the sweetness of the berries. Maple syrup or agave can also be used.

300g raspberries

1/2 tsp vanilla extract

1 tbsp honey

1 tbsp lemon juice

1 1/2 tbsp chia seeds, ground

Place the raspberries, vanilla, honey and lemon juice into a bowl. Crush the berries with a fork and roughly mix everything together. Taste and add more lemon or honey according to taste. Mix through the ground chia seeds, place in a jam jar and leave in the fridge to set for a few hours or overnight. This should keep for up to a week in the fridge.

raw lemon cheesecake 2

Lemon and Poppy seed Cheesecake

Raw, Vegan, Gluten free and refined sugar free

Serves 12-14

Dairy free cheesecakes are one of Mother Natures miracles. The first time I made one of these I couldn’t believe how creamy it really was. This is a great basic recipe and can be tweaked and changed as you wish. Raw baking isn’t as volatile as regular baking and is more of a fun science! Use raisins, sultanas, figs or dried apricots in place if the dates if you want to. You can use cacao or coffee in place of the lemon flavour, cacao nibs can be added to the base in place of the poppy seeds. This cake is beautiful topped with finely grated lemon zest and is stunning with lots of berries piled on top.

For the base:

300g ground almonds

60g desiccated coconut

100g dates, chopped and soaked in warm water

Zest of 1 lemon

12 tsp vanilla extract

1 pinch sea salt

1 tbsp poppy seeds

 

420g cashew nuts, soaked for at least 2 hours in water

125ml coconut milk

Juice of 3 lemons

85g coconut sugar

1/2 tsp vanilla

Pinch sea salt

150ml coconut oil, melted

1 tbsp psyllium husk

Line the base of a 20cm springform cake tin with a circle of greaseproof paper.

Drain the dates and remove as much water as possible. Place the dates into the bowl of a food processor along with remaining base ingredients. Blitz together until the mixture starts to come together and become sticky. Place the sticky dough into the tin and flatten down with the palm of your hand. Wet your hands if it becomes too sticky. Place in the freezer to set.

Drain the cashew nuts and place in the bowl of the food processor. Add the coconut milk, lemon juice, coconut sugar, vanilla and salt. Blitz till smooth and creamy. Next add the melted coconut oil and psyllium husk, blend till completely mixed.

Pour the filling over the base, smooth down the top or create a swirl pattern with the spatula. Leave in the fridge to set overnight or for at least two hours in the freezer.

Top with lemon zest before serving. Divide the cake into slices and keep in the fridge or in the freezer, in a sealed container, for up to three months.

Electric Picnic Demo

Red Cabbage And Mango Salad

Raw, Vegan, Gluten free

Serves 6

This salad is so fresh and really tasty, bursting with nutrients and all completely raw. This salad is great as a main meal but can be a fantastic side dish to grilled fish. It keeps really well and is perfect for lunch boxes. Try to use mangoes that a little underripe as they are firmer, you don’t want to mango to be too ripe and become mashed when mixing the salad. Add coriander leaves or mint and a few strips of crunchy red pepper to add give more flavour and texture to this gorgeous dish.

 

1/2 red cabbage, finely shredded

2 mango, julienned

3 carrots, peeled & finely julienned

1 tbsp nigella/ black onion seeds

2 tbsp coconut flakes

Dressing:

1 tbsp soy sauce

Juice of 1/2 lime

2 tbsp rice wine vinegar

1 tbsp sesame seed oil

 

Mix the shredded cabbage, carrot and mango in a large bowl.

Whisk the dressing ingredients together, adding the sesame seed oil last, and taste.

Pour the dressing over the salad and coat well. Leave to sit for 15-20 minutes before serving. Sprinkle with the nigella seeds and coconut flakes just before serving.

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Dairy & Sugar free Strawberry & lemon balm ice cream

strawberry icecream

Here’s my really easy, quick and healthy strawberry and lemon balm ice cream! Basil is fantastic with it too. It’s a massive hit with teething babies and toddlers too!

Lilly x

Strawberry & Lemon balm ice cream

Serves 6

4 bananas, sliced & frozen

8-10 strawberries, hulled & halved

A drizzle of honey or Highbank orchard syrup

8 lemon balm leaves, torn

 

The night before you want to make the ice cream, slice the bananas and freeze them.

The next day place in the food processor with the rest of the ingredients. Sweeten to taste, it’ll already be very sweet. Blitz till smooth and place in a resealable tub and freeze for a further hour or so.

When ready to serve scoop into a bowl or cones and serve immediately.

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Guest blog post up on the Litfest Website!

wildgarlic2

The boys picking wild garlic; my little muses for the Litfest guest blog!

With less than a week to go this year’s Ballymaloe Literary Festival of Food and Wine is starting next friday! JR Ryall kindly asked me to write a guest post on his blog so head on over to the Litfest website to read more!

There are still tickets available for plenty of events and there will be a fantastic family friendly atmosphere in the Big Shed so it’ll be a super place to spend the weekend.

Lilly x

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