Rosanna's Kitchen

dairy free

Blueberry Buckwheat Pancakes

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This recipe for blueberry buckwheat pancakes will probably be my last blog recipe of 2015, it’s been a year of fits and starts over here with very infrequent updates. I’m planning something that will mean a more regular schedule of posts for January 2016 though so stay tuned for that! If you want to be sure that you never miss a new recipe pop your email address in the sign up box at the top of this page and you’ll never miss one again.

blueberry buckwheat pancakes
Blueberry Buckwheat Pancakes

The meal I like to cook most is breakfast which is evident I think if you’re a regular reader of this blog at all. I’m lucky enough to have the luxury of time on a weekend morning to potter around the kitchen and pancakes are a regular feature. I wanted to try out some buckwheat pancakes just to try something a little different. This recipe is inspired by a pancake recipe in Donal Skehan’s new book Fresh (A great book by the way!) but replaces the oats with buckwheat and instead of banana and honey is served with yoghurt, toasted almonds and honey.

blueberry buckwheat pancakes
Blueberry Buckwheat Pancakes

Buckwheat is a flour that I always have but rarely use due to it’s distinct strong flavour but this blueberry buckwheat pancake recipe worked really well so it may be featuring a bit more. Despite it’s name it’s not a type of wheat but actually a fruit seed so it’s a great gluten free alternative and high in protein.

blueberry buckwheat pancakes
Blueberry Buckwheat Pancakes

Ingredients for Blueberry Buckwheat Pancakes

Serves 2
120g Buckwheat Flour
1 Tsp Baking Powder
1 Tbsp Chia Seeds
100ml Milk (I used almond but use whatever you like)
2 Eggs
1 Tsp Vanilla Extract
Handful Blueberries
1 Tbsp Coconut Oil
2 Tbsp Flaked Almonds

Honey, Yoghurt to serve

Method

Mix the flour, baking powder and chia seeds together in a bowl.

Separate the eggs and add the yolks to your milk in a small bowl or jug. Whisk together with the vanilla extract and then add to your dry ingredients, mixing until they are well combined.

Beat your egg whites in a clean bowl until they have soft peaks and then fold them through the mixture. add your blueberries to the mixture.

Place a clean dry frying pan over a medium heat. Add your almond flakes and toast quickly, it should take only 20 seconds or so. Be careful, they burn easily!

When they are done, set aside for serving and add your coconut oil to the pan. Use a large spoon or a small ladle and add some of the mixture to the pan. Cook for 2-3 minutes, until you see small bubbles on the surface before flipping. Cook for a further few minutes until golden brown.

Serve topped with yoghurt, toasted almonds and honey with some berries on the side and a glass of freshly squeezed orange juice.

Banoffee Breakfast Pots

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banoffee breakfast pots

I’m sure if I counted, a large portion of the recipes on this blog would be breakfast ones. I think it’s probably my favourite meal of the day, it can be as quick and simple as a bowl of porridge or as leisurely and indulgent as time allows. Mid week I lean towards the quick ones but at the weekends I like to chill out with a nice cup of coffee, something to read and a tasty breakfast.

These banoffee breakfast pots tick the indulgent box taste wise but are a pretty healthy option all the same. Based on my favourite ever dessert (both to make and to eat!) there’s enough sweetness from the dates and banana to taste great while the oats, nuts and yoghurt mean that this is pretty much the best breakfast ever. The cacao nibs are optional but what’s a banoffee without a sprinkling of chocolate?

banoffee breakfast pots
Banoffee Breakfast Pots

You can make the individual components at any time so you have them on hand to throw together quickly. This recipe will serve 4 with a little of the toasted oats and nuts left over to use throughout the week, they’ll keep in an airtight container for up to 7 days. The date paste should be good for 3-4 days also, store in the fridge. It tastes amazing dolloped on regular porridge.

Now if you’re looking to make this more dessert like, layer up the ingredients the same but replace the yoghurt with a mixture of cream cheese, greek yoghurt, sugar and vanilla extract (see this healthy cheese cake recipe as an example) and top with shavings of dark chocolate. Not a dairy free option obviously and not as good as a real banoffee but pretty delicious!

banoffee breakfast pots
Banoffee Breakfast Pots

Ingredients for Banoffee Breakfast Pots

Serves 4
2 Cups Oats
1 Cup Almonds
3 Tbsp Coconut Oil
2 Tbsp Honey or Maple Syrup
1 Cup Dates
250ml Boiling Water
Pinch of Sea Salt
2 Large Bananas
300g Yoghurt (I use Natural Soy Yoghurt)
2 Tbsp Cacao Nibs (optional)

Method

Preheat your oven to 180C(fan). In an ovenproof glass dish, add 2 cups of oats and 1 cup of chopped almonds. Gently melt the coconut oil and honey together and pour over the oats and nuts, stirring until they are coated. Pop in the oven for 30-40 minutes, giving them a stir every 10 mins or so, until they are nicely toasted and golden brown.

Meanwhile soak your dates in the boiling water for about 30 minutes until they are softened. I use Delget Nour dates usually, if you have Medjool you won’t need to soak them for too long. When they are nicely softened add the dates and about half of the soaking water into a food processor and process them until they are a caramel coloured paste. Add a pinch of sea salt to taste.

When your oat mix has cooled add 3-4 heaped tablespoons to the bottom of a serving glass or jam jar. Spoon over a tablespoon of date paste, half a chopped banana, another tablespoon of date paste and top with yoghurt. Sprinkle some cacao nibs on top and dig in!

Carrot Orange and Lentil Soup

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I’ve got a very quick and easy recipe for carrot orange and lentil soup this week, easing my lazy self back in to blogging. I’ve also given the site a bit of a facelift, still a work in progress so please excuse any weird behaviour for the next while!

carrot orange and lentil soup

carrot orange and lentil soup

The change of season always seems to lead to sniffles and a general feeling of being under the weather, here in Cork it wasn’t helped by a week of lovely warm sunshine which, in true Irish fashion, descended back into dark dreary weather before we knew it. As a result I found myself craving soups and stews again instead of the juices and salads of the week before.

This carrot orange and lentil soup packs a major nutritional punch, with plenty of fibre, protein and vitamins to keep you in top shape, ready for that summer sun if it ever returns. It’s quite a hearty soup thanks to addition of red split lentils which bulk it up nicely, it’s a perfect lunch option alone or with some crusty bread.

carrot orange and lentil soup

carrot orange and lentil soup

Ingredients for Carrot Orange and Lentil Soup

Serves 4
2 Tbsp Olive Oil
8 Large Carrots
1 Orange (zested and juiced)
1 Medium Onion
80g (1/2 cup) red split lentils
1 Tsp Ground Cumin
1 Tsp Dried Coriander Leaf
1 Litre Vegetable Stock

To Serve
Natural Yoghurt (I use Alpro Soy as a dairy free option)
Chopped Fresh Coriander
Toasted Cumin Seeds

Method

1. Place a large, heavy bottomed saucepan on a medium heat and gently heat the olive oil, cumin and coriander leaf.
2. Chop the onion and carrot and add to the saucepan, stirring so that it is coated in the oil. Place a lid on for 3-5 mins and allow the onion and carrot to sweat. Be careful not to have the heat high, they shouldn’t brown, just gently heat to bring out the flavour.
3. Add the zest and juice of your orange, the litre of veg stock and the lentils.
4. Allow to simmer for at least 30 minutes until the lentils have softened.
5. You can serve immediately like this or use an immersion blender to blitz the soup until it’s smooth.
6. Serve with yoghurt, chopped coriander and toasted cumin seeds.
Note: To toast the seeds, place a clean, dry frying pan on a medium heat, add the seeds and toss for a couple of minutes until evenly browned.

Flower Sprout Pasta

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Flower Sprout Pasta
Flower Sprout Pasta

You may find yourself asking what on earth is a flower sprout, I know I certainly did when I first laid eyes on these little babies! You can read more about how flower sprouts came be to be here. They are the love child of Kale and Brussels Sprouts and with a heritage like that you can be sure these are little powerhouses of nutrition. Superfood of 2015?!

Flower Sprouts are sometimes referred to as Brusselkale also, though I think the term Flower Sprout is somewhat nicer. First up let me admit that though I know that kale is super good for you it’s something that I find difficult to get into my diet unless it’s thrown into a morning smoothie. I’m not sure what it is about kale, it’s quite tough and I find it difficult to cook. The only recipe I’ve found it works well in for me so far is this curried kale and potato gratin. Given that I no longer eat dairy though I might have to revisit that recipe soon!

Flower Sprout Pasta

Brussel Sprouts on the other hand I have been a huge fan of since I grew out of my childhood fear of them. My favourite way to eat those is boiled until they are almost mush, with a little salt and some ham. I know that’s not the best way to cook them but I could eat a whole bowl of them like that.

Flower Sprouts are the perfect marriage of kale and brussel sprouts, there is a mild but distinctive brussel sprout flavour from them and the kale like leaves are lovely and soft, these are simple to cook and full of flavour. Try this flower sprout pasta dish, it’s honestly really tasty, super healthy and works equally well as a cold salad if you have any leftovers. I used a gluten free pasta here, you can use whatever you like. Leave out the bacon if you are vegan or vegetarian but I would add a little salt at the end. I didn’t want to overwhelm the flavour of the flour sprouts themselves so this flower sprout pasta dish uses very simple flavours.

Flower Sprout Pasta
Flower Sprout Pasta

Ingredients For Flower Sprout Pasta

Serves 2
2 Good Handfuls of Flower Sprouts
150g of Gluten Free Pasta
3 Bacon Medallions
2 Tablespoons Olive Oil
1 Teaspoon Chopped Red Chilli
Juice of 1/2 a lemon

Method

Wash the Flower Sprouts and bring a large pot of water to the boil. Drop the Flower Sprouts into the pot and boil for about 3 minutes, drain and rinse under cold water to stop them from cooking further.
This ensures they are tender and ready to be simply tossed with the other ingredients at the end.

Using the same pot you can cook your pasta in some fresh water – be careful not to overcook if you are using gluten free pasta – this takes far less time than normal wheat pasta, check the packet instructions!

While that is cooking chop your bacon medallions and fry in a large pan. Once they are crisp, reduce the heat and add 2 tablespoons of olive oil, the chopped chilli and the lemon juice. Toss in the Flower Sprouts and your drained pasta to heat through and stir to ensure they are all coated.

Serve this flower sprout pasta with a wedge of lemon to squeeze over the top. If you do see these little sprouts at your local market do pick them up, you won’t regret it!

Flower Sprout Pasta

Pomegranate Blood Orange Salad

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By now I bet everyone is well back into the swing of things at work/college/school. In a way I’m glad to be back at work, the routine certainly makes it easier to refrain from grazing on food all day long! I do miss being able to get out during the day more regularly though, January can be a bit dreary and it’s easy to fall into a routine of work, sleep, work.

pomegranate blood orange salad
Pomegranate Blood Orange Salad

I think it’s a result of craving some better weather perhaps but on a trip to the Village Greengrocer in Castlemartyr last weekend I was drawn to the fruits. What better way to get a fresh zingy boost! This is more of an assembly I think rather than a recipe. Play around with the ingredients, this time of year there are so many gorgeous fruits in season, citrus fruits in particular are their brightest and juicy best – a perfect addition to a winter salad.

pomegranate blood orange salad
Pomegranate Blood Orange Salad

Ingredients For Pomegranate Blood Orange Salad

Quantity Serves 2 as a side
3 Big Handfuls Of Mixed Salad Leaves
2 Handfuls Of Mange Tout
1/2 Pomegranate
1 Blood Orange
1 Handful of Walnuts

For the dressing
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Honey
1 Teaspoon Soy Sauce

Method

As I said above, this is more of an assembly 🙂

Add the dressing ingredients into a small container with a secure lid, close and shake, shake, shake!

Deseed the pomegranate (I wish I’d seen this video on how to deseed a pomegranate in 10 seconds before I attempted it!). Peel the blood orange and slice it into rounds before cutting them in half in preparation for adding to the salad. Chop the walnuts if you like.

Get a large mixing bowl and add the salad leaves and mange tout. If you are serving straight away, drizzle with the salad dressing and toss lightly, if not, dress the salad when serving. Artfully throw the pomegranate seeds, blood orange pieces and walnuts on top et voilĂ ! A gorgeous, zingy salad that’ll brighten up your January.

How amazing do these colours look together!

pomegranate blood orange salad
Pomegranate Blood Orange Salad

Chocolate Banana Loaf

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chocolate banana loaf
Chocolate Banana Loaf

This chocolate banana loaf is a saviour when you’re feeling the craving for something cakey, chocolatey yet healthy. Containing very little sugar, no dairy and easily gluten free with the right oats and baking powder it’s another great option for anyone on a restricted diet. Anyone would love a slice however, so don’t keep it all to yourself!

chocolate banana loaf

Far from tasting cardboard like or generally blah as some healthier options do, this bread is seriously moist thanks to the eggs. It’s quite dense so a little goes a long way and I guarantee you it tastes as good as any regular sugar and fat laden banana bread!

chocolate banana loaf

It freezes very well, slice and wrap individually. Grab it in the morning and it will be good to eat by lunch time.

You can also bake this mix in a muffin tin, just reduce the cooking time to about 30 mins.
Variations: Replace the chocolate chips with chopped walnut. If it’s too chocolatey with the cocoa – replace with some whole oats. Maybe try some dried fruit and nuts!

Ingredients for Chocolate Banana Loaf

1.5 Cups Oats (blended to flour consistency)
1/3 Cup Coconut Flour
3 Tablespoons Cocoa
1.5 Teaspoon baking powder
6 Eggs
2 Large Ripe Bananas Mashed
2 Tablespoons Almond Milk (or regular)
3 Tablespoons Maple Syrup
1.5 Teaspoons of Vanilla Extract
75g Dark Chocolate (At least 70%, chop finely)

Method

Preheat your oven to 160C fan.
Beat the eggs together. Once frothy add the almond milk, maple syrup, vanilla and bananas.
Ensure these are all well combined before adding the dry ingredients and mixing well.
Grease and line a 2lb loaf tin and pour in the mixture.
Place in the oven for 50-60 minutes.

This is one of those loaves that tastes better on the second day! It will keep for 2-3 days in an airtight container or longer in the freezer.

chocolate banana loaf

Butternut Squash Risotto – Dairy Free

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Risotto is one of those dishes that I love to eat and this Butternut Squash Risotto is the perfect autumnal warming meal. I do prefer it though when other people cook it for me. It’s a dish that requires time that few of us have these days and patience which is in quite short supply around here!

Butternut Squash Risotto
Butternut Squash Risotto

I suppose the act of gradually adding stock and stirring the rice all the while waiting for the rice to soak up those lovely flavours might be soothing in some circumstances but I was hungry as I made this so all in all I was quite irritated by the end of things. Thankfully though the risotto turned out really well and saved the day and my hangry mood.

Butternut Squash Risotto
Butternut Squash Risotto

This recipe was born out of a lack of enthusiasm for yet another pot of soup. I had a squash that needed to be used and I was going to make my usual go to squash recipe: Roasted Butternut Squash Soup . After roasting the squash however I had realised that I have about 4 containers of this soup hanging out in the freezer so I turned to google for inspiration!

To make risotto you should use a specific risotto rice such as Arborio which is one of the easiest to find in Ireland. The grain is shorter and fatter than other rice varieties which allows it to absorb the liquid better and gives the starchy thick texture of risotto.

Butternut Squash Risotto
Aroborio rice gives the perfect risotto texture

Traditionally a risotto is finished off with Parmesan cheese to give it an extra creamy finish. I skipped that here to keep this risotto dairy free. However the addition of puréed squash in the risotto replicates that creamy finished texture very well.

Ingredients for Butternut Squash Risotto

Serves 4

1 Medium Sized Butternut Squash
1 Onion
4 Cloves Of Garlic
2 Tablespoons Rapeseed Oil
300g Arborio Rice
100ml White Wine (optional – replace with equivalent stock)
1.2 Litres Stock (Vegetable, Chicken etc.)
A couple of sprigs or fresh Thyme or Sage.

Method

Preheat your oven to 180C. Cut the squash into 4 pieces, scoop out the seeds, drizzle with a little oil and place on a baking tray in the oven. It should be nicely roasted after 45 mins to an hour. I don’t know about everyone else but I struggle to peel and chop butternut squash at the best of times so this to me is the easiest way to prepare it! It will scoop out of the skin so easily.

Meanwhile finely dice the onion and garlic. Heat the oil over a medium heat in a wide shallow pan. Add the onion and garlic and cook until softened, stirring occasionally. Add the thyme or sage at this point. Get used to the stirring, you will be doing a lot of it!

Add the rice to the onion and garlic and stir it so that it’s coated in the oil. Keep stirring until you start to see the edges of the grains of rice begin to turn transparent. Add the wine and simmer until it has been absorbed/evaporated.

Add a ladle full of stock to the pan. Stir the rice regularly while it absorbs the stock. Continue adding the stock, ladle by ladle. Keep on stirring at regular intervals until most of the stock is absorbed. Keep aside about half a ladle of stock.

Your squash should be roasted by now so remove it from the oven. Peel away the skin and add half of the squash to a food processor or blender with the small amount of stock you held back. Purée the squash and stock and add it to the pan. Season to taste with salt and pepper. Continue to stir the rice until most of the liquid is absorbed. Roughly chop your remaining roasted squash.

Spoon the risotto out into serving dishes. Top with the chopped roasted squash and some spring onion to garnish and provide a little colour.

This reheats well, keep in the fridge for a couple of days. Freezing may cause it to lose its texture. I’m sure it would taste fine but would likely be a bit of a gloopy mess!

Butternut Squash Risotto

Pear and Almond Chocolate Torte

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Pear and Almond Chocolate Torte

Over the past couple of weeks I’ve made a batch of full fat, sugar, butter, chocolate and wheat brownies and a couple of cakes with enough sugar and chocolate to to send anyone into a sugar coma. I love to bake cakes for special occasions but I’ve never managed to kick that childhood habit of licking the spoon (and the bowl, the mixer, the palette knife etc). Suffice to say that I did suffer some coma like symptoms and the cakes shall remain for special occasions only!

For the record, this recipe by David Lebovitz might just be the best chocolate cake recipe I’ve tried.

Pear and Almond Chocolate Torte
Pear and Almond Chocolate Torte

It’s always handy to keep some good recipes on standby for dessert that will give you that hint of sweetness without all the guilt. This pear and almond chocolate torte is a good one to have on standby, particularly at this time of year when ripe juicy pears are cheap and easy to find. Now that autumn has arrived it’s so long fresh juicy berries, smoothies and salads and hello to apples, pears and hearty warming stews and soups.

This torte is flourless, using ground almonds as the main component making it suitable for anyone on a wheat or gluten free diet. It’s also low in sugar, using just a little maple syrup to sweeten and is dairy free too. It is pretty dense and filling thanks to the almond base so this small torte would probably serve 6 as a dessert.

Pear and Almond Chocolate Torte
Pear and Almond Chocolate Torte

Ingredients for Pear and Almond Chocolate Torte

1 cup of Almond Flour
1/4 Cup of Almond Butter (or other nut butter)
2 Eggs
2 Tbsp Almond Milk (or other non dairy alternative)
2 Tbsp Maple Syrup
2 Tbsp Cocoa Powder
1 Teaspoon baking Powder (gluten free if necessary)
3 Ripe Pears
Flaked and Toasted Almonds to serve

Method

Preheat your oven to 160C. Grease a tart tin – I used a 7in loose bottomed tart tin.

This pear and almond chocolate torte is foolproof to make. Add all of the ingredients bar the pears and flaked almonds into a bowl and mix until they are well combined. Spoon the mixture into the tin. Peel and slice the pears and arrange them on top of the mixture.

Place the tin into the oven and bake for 20 minutes. At this point sprinkle your flaked almonds over the top and bake for a further 10 minutes. Once cooked leave the torte to cool in the tin before serving up. Tastes great warm – best eaten within 24 hours.

Pear and Almond Chocolate Torte

The Saturday Kitchen #5 – Honey Peach Dutch Baby

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If you’ve been to this blog before you may be aware that I have a little love for pancakes. Potato Pancakes, Chocolate Banana Pancakes and Almond and Oat Pancakes are all favourites around here! I’m a fan of both the traditional crepe and the puffy american style pancake so it was only a matter of time before I discovered the Dutch Baby.

Honey Peach Dutch Baby
Honey Peach Dutch Baby

I have to admit that I had never heard of these until my obsession of reading food blogs went into overdrive a couple of years ago. I love the look of these ones from smitten kitchen. They’re not something I have ever seen in any of my cookbooks or indeed on any hotel or cafe breakfast menu. This might possibly be one of the most delicious breakfasts I’ve ever consumed. This is one of those recipes that is so simple to do but so impressive looking. If you have guests at your home, make them a Honey Peach Dutch Baby, they will be wowed.

Honey Peach Dutch Baby
Honey Peach Dutch Baby

Dutch Babies are traditionally cooked in a skillet pan and then finished in the oven and served with cinnamon apples. The pancake mixture puffs up while cooking and then deflates, becoming the perfect little vessel for transporting the topping into your mouth. I made individual ones here in small ramekin dishes but you can make these in any oven proof dish you have. You may need to adjust the cooking time slightly. You’ll know that these are done when they’re golden on top and have puffed up to twice their size.

Rather than the traditional apples I’ve used honey roasted peaches. I wish someone would invent the ability to transport smell over the internet because I cannot tell you how amazing these smelled coming out of the oven.

This Honey Peach Dutch Baby is loaded with healthy fibre and protein but is also low in fat and refined sugar. This version is a great option for those who cannot have wheat or dairy and is suitable for coeliacs if you ensure that you use certified gluten free oats and baking powder. Serve straight out of the oven with a dollop of greek yoghurt (Or non-dairy alternative) and a sprinkling of toasted almond flakes for a breakfast that’s hard to beat.

Honey Peach Dutch Baby

Ingredients for Honey Peach Dutch Baby

Serves 2
2/3 Cup of Oats
1/2 Cup of Milk (I used Almond, you can use regular)
1/2 Tablespoon of Maple Syrup
1/2 Teaspoon of Vanilla Extract
1/2 Teaspoon of Baking Powder
2 Eggs

To Serve
1 Ripe Peach
1 Tablespoon of Honey
Greek Yoghurt (Or alternative)
Sliced Almonds

Method

Preheat your oven to 200C(fan).

Peel and slice your peaches. Place in an oven proof dish. Drizzle with the honey and pop in the oven.

Get your ramekins or oven dish ready for the dutch baby by greasing with oil or butter. Place these on a baking tray in the oven also to heat while you make your pancake batter.

The batter can be made very simply in a food processor. Place the oats in the processor and process for a couple of minutes until you have a fine flour. Add all the other ingredients and process until you have a runny batter.

Remove the ramekins from the oven, fill to just under half way with the batter and transfer back into the oven. Cook for approx 20 minutes. My ramekins were about 4 inches in diameter and the Dutch babies were done after 22 minutes. You may need to adjust slightly for the dish you are using.

When the Dutch babies are ready, the honey peaches should be smelling delicious, juicy and sweet. Top each Dutch Baby with the honey peach, some flaked almonds and some yoghurt.

Devour the Honey Peach Dutch Baby and bask in the appreciation and admiration of whatever loved ones you have decided to share these with.

Honey Peach Dutch Baby
Honey Peaches

P.S.

I’m going to enter one of these pictures in the Glenisk Competition that’s being run in association with the Blog Awards Ireland this year. Anyone can enter to win a 3 night getaway!

Last week we had the pleasure of eating in a new restaurant that’s opened in Cork. CoqBull. Burgers to die for and a chocolate pot dessert with honeycomb that I desperately want to recreate! Watch this space….

Earlier this year I had a holiday in New York. I was kind of disappointed to learn that there is no Central Perk cafe – that’s about to change. I may have to make another trip!

Happy Labour Day Weekend to all those across the Atlantic. I’ll be thinking of you with much jealousy at work on Monday morning!

Raw Brownies

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I’ll be the first to admit that I have a seriously sweet tooth. Put me in front of a buffet table and I immediately scan for the dessert options. I can take or leave any other type of food but as far as I am concerned chocolate should be considered an essential food group.

raw brownies
Raw Brownies

Chocolate brownies are the pinnacle of chocolate desserts and while I do make a mean brownie, just looking at the butter, sugar and chocolate that goes into them is enough to send anyone into heart failure territory. They are unfortunately relegated to very special occasions but these raw brownies do the trick of killing a brownie craving very nicely and giving you a healthy dose of nutrients while it’s at it.

raw brownies
Raw Brownies and Almond Milk

If you follow a strict raw diet then these raw brownies may not be suitable due to the processing of some of the ingredients which is often performed with some heat. However these are completely no bake, contain no butter, sugar, flour or dairy and are are sticky, sweet, filling and fudgy.

raw brownies

Before I get to the recipe nitty gritty excuse me while I just squeal with excitement again at making the shortlist for the Irish Blog Awards 2014 in the categories Best Food and Drink Blog and Best New Blog. I’m in great company – you can check out all the other great Irish Blogs over on the Blog Awards site.

raw brownies

Ingredients for Raw Brownies

1 Cup of Almonds
2 Cups of Pitted Dates (see recipe note)
1/2 Cup Hazelnuts
1 Cup of Oat Bran
1 Tablespoon of Maple Syrup
3 Heaped Tablespoons of Cocoa Powder
1 Teaspoon of Vanilla Extract
Cacao Nibs to Sprinkle (optional)

Note: Medjool dates will work best in this recipe however if you can’t get them dried dates will also work. Cover them with water overnight and before using them drain well. If you don’t have almonds and hazelnuts to hand, I think pecans or cashews would work really well in this recipe.

Method

Add your almonds and hazelnuts to a food processor. Pulse until they are broken down a little but not too fine, you want to have some chunky pieces in the brownies. Add all of the other ingredients into the processor and process until they are well mixed.
Line a small baking tray with cling film and spoon in the mixture. Flatten it out and sprinkle with the cacao nibs if using. I recommend these as they give a nice crunch to the raw brownies! Pop the tray in the freezer to set. After about an hour it’s ready to cut into brownie sized pieces. Keep these in the fridge or freezer. Best eaten chilled, once they come up to room temperature they become pretty sticky!

Now I’m not going to try and convince you that these are better than real proper brownies but as far as a healthy treat goes they are a pretty good alternative!

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