Foodie Friday: Making Cacao Boost Porridge Squares & Superberries Parfait with Bioglan Superfoods

The Bank Holiday weekend has arrived, and I've teamed up with Bioglan Superfoods to make two of their super easy-to-follow recipes for some tasty healthy treats that you can share with your friends and family.

Superfood Powder Blends

If you follow me on Instagram, you'll know that I love making things like smoothies and baking healthy sweet treats, and you guys know how much I love a good superfood blend! Bioglan Superfoods have an impressive range to choose from, and their superfood powder blends are so versatile and easy to add to any recipe for a big health boost.

They kindly sent me two vegan-friendly blends to try out recently; Cacao Boost and Superberries, and let me tell you - these are delicious!

Bioglan Superfoods Cacao Boost* (70g, £9.99, link)

Cacao Boost is for all you chocolate fans out there. Featuring an organic mix of Cacao Powder, Lucuma Powder, Hemp Protein Powder, and Maca Powder, each 10g serving gives you a good source of Copper, Manganese, and Magnesium, to help reduce tiredness and fatigue. It has a sweet malty, chocolatey caramel flavour so it lends itself well to baking and can be used as a healthy substitute for cocoa powder in things like muffins, brownies and cupcakes. Yum!

Cacao Boost Portable Porridge Squares (makes 12)

• 2 ripe bananas, mashed
• 50g hazelnuts or almonds, chopped
• 375ml almond or oat milk
• 225g oats
• 60ml maple syrup
• 4 tablespoons Bioglan Superfoods Cacao Boost

Method

• Preheat the oven to 180C / Gas Mark 4 and line a baking tray with greaseproof paper.
• Mix all of the ingredients together in a bowl until well combined and pour into the tray.
• Place in the oven for 15 minutes until set and allow to cool.
• Once cool, slice into squares - enjoy!

Bioglan Superfoods Superberries* (70g, £9.99, link)

For a fruity treat, you can't beat awesome Superberries. Specially formulated to support your immune system, this blend has a superstar lineup of berries such as Goji, Açai, Blueberry, Acerola Cherry, Strawberry, Redcurrant, Montmorency Cherry, Pomegranate and Bilberry, plus Beetroot for even more antioxidants. Needless to say, each 10g serving contains a whopping 80% of your RDA of Vitamin C and 25% each of Vitamin K, Folic Acid, Magnesium, and Manganese. 

Superberries tastes a little tart which means it's great in smoothies or added to pancake batter and fruity breakfast muffins. You can also try it in this delicious Parfait recipe.

Superberries Parfait (serves 10)

• 2 ripe bananas, mashed
• 1.5kg Greek yoghurt or a dairy-free alternative
• 330g frozen mixed berries
• 4 tbsp maple syrup
• 1 tsp Bioglan Superfoods Superberries

Method

• Line a loaf tin with cling film.
• Add the mashed bananas to a large bowl and then stir in the yoghurt with the maple syrup. 
• Add the frozen berries and Superberries powder, stirring until combined.
• Pour into the loaf tin, cover with cling film and freeze for at least 6 hours until set.
• Before serving, leave the parfait out to stand for 15-20 mins, remove from the tin and peel off the cling film.
• Top with fresh berries if desired, slice and serve - enjoy!

Shop the full range of Bioglan Superfoods online at bioglansuperfoods.co.uk

Have you tried any superfood blends?

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Foodie Friday: The Ultimate Lockdown Banana Bread Recipe - Vegan Chocolate & Caramelized Pecan Banana Bread #LoveFoodHateWaste

Adapted from one of my favourite vegan cookbooks, the original BOSH!, I've perfected the ultimate homemade Banana Bread recipe. It's rich, indulgent and is truly the best way to use up any leftover bananas that are going brown in your fruit bowl!

As it's been almost a whole year of on and off lockdowns since the pandemic began, it's safe to say that I have experimented with a LOT of banana bread recipes over that time. Banana bread is really easy to make which perhaps explains why it caused a baking sensation when the first lockdown happened last year, and to be honest, it's difficult to go wrong with any recipe that you try.

However, I am a bit of a perfectionist and after testing out over 40 different banana bread recipes, I've discovered 'the one' from BOSH! The original recipe is near damn perfect in my opinion, especially if you're looking for a vegan version, but part of the fun of cooking and baking for me is to adapt recipes, so here it is - my take on the famous BOSH! Banana Bread recipe with a seriously indulgent twist that amplifies it to the next level!

The key difference is that I've opted to use half the amount of sugar because I've added in more chocolate, and I've used caramelized pecans instead of just regular pecans for an extra sweet hit. My version also uses less non-dairy butter and a bit more non-dairy milk to make the bread softer and more cake-like, so the final product is the perfect afternoon (or let's face it, anytime) treat. 

Ingredients (makes 1 Banana Bread loaf)

• 250g Self-Raising Flour
• 75g Coconut or Light Brown Sugar
• 2 tbsp Cacao Powder
• Pinch of Salt
• 1/2 tsp Cinnamon
• 50g non-dairy Butter
• 3 large & very ripe Bananas (the browner/blacker, the sweeter they will be)
• 75ml non-dairy Milk (I used Almond Milk)
• 1 tbsp Maple Syrup
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla extract
• 100g vegan Dark Chocolate
• 50g Caramelized Pecans (or you can use regular pecans)

Method:

• Preheat the oven to 170C / Gas Mark 3 and line a loaf tin with baking paper, set aside.
• Pour all the ingredients except the Dark Chocolate and Pecans into a food processor and blend into a thick mixture. You may need to take the blade out and scrape down the sides once or twice during this process to ensure everything is nicely mixed together.
• Break the Dark Chocolate and Pecans into small pieces and with a wooden spoon. Gently stir them into the mixture.
• Pour the mixture into the lined loaf tin and bake in the oven for 1 hour. Check that it's cooked in the middle by inserting a skewer into the middle of the loaf - it should come out clean. If not, bake for a further 5 minutes and try again. 
• Once baked, carefully remove the loaf from the tin and allow it to cool before slicing and serving. Try a slice with ice cream, custard, cream or simply with a cup of tea or hot chocolate. Enjoy!

What's your favourite banana bread recipe?

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Foodie Friday: Matcha Green Tea & Lemon Breakfast Muffins (Dairy-Free / Vegetarian / Gluten-Free recipe)

Matcha is a surprisingly versatile superfood ingredient to have in your cupboard and if you're a fan of the green stuff, these Matcha Green Tea & Lemon Breakfast Muffins are a healthy snack to enjoy first thing in the morning or to beat that dreaded afternoon slump.

I am partial to a good Matcha Latte (check out how to make one here), but after browsing some of my cookbooks, I decided to try it in baking for the first time last month and I loved the results! Since then, I've experimented with a couple of different recipes and have been enjoying these delicious Breakfast Muffins so much that I wanted to share it on here for Foodie Friday.

This recipe is taken from The Gut Health Diet Plan by Christine Bailey which is well worth checking out if you're interested in how you can improve your gut health. Dairy-free, gluten-free, grain-free and vegetarian-friendly, these muffins are packed full of anti-inflammatory antioxidants thanks to their Matcha content. They also contain a source of the amino acid L-theanine which has been shown to relieve minor symptoms of anxiety and help the body cope with daily stress so these are perfect if you have a busy commute to work or Uni!

Tip: If you want to make these muffins vegan, simply swap the eggs for some mashed banana or try an egg replacement product like Follow Your Heart Vegan Egg.

Ingredients (makes 8 muffins)

• 200g Ground Almonds
• 30g Coconut Flour
• 1/2 tsp Bicarbonate of Soda
• 1 tsp gluten-free Baking Powder
• 60g Xylitol or Coconut Sugar
• Zest & Juice of 2 Lemons
• 1tbsp Matcha Green Tea powder
• 60ml Almond or Coconut Milk
• 4 organic, free-range Eggs, beaten
• 2tbsp Coconut Oil, melted
• 1tsp Vanilla Extract
• 1 tbsp Chia Seeds
• Flaked Almonds (optional topping)
• Pinch of Sea Salt

Method

• Preheat the oven to 180C / Gas Mark 4. Line an 8-cup muffin pan and set aside.
• In a large bowl, combine the Ground Almonds, Coconut Flour, Salt, Bicarbonate of Soda, Baking Powder, Sugar, Lemon Zest and Matcha, gently mixing everything together.
• Slowly stir in the Lemon Juice and Milk, then add the rest of the wet ingredients; Eggs, Coconut Oil and Vanilla Extract. Stir until smooth.
• Leave the mixture to stand for 5 minutes, then stir in the Chia Seeds.
• Divide the batter into the muffin cases and add a few Flaked Almonds on top if using.
• Bake for 25-30 minutes until golden and firm to the touch. Leave to cool for 5 minutes before turning out on a wire rack to cool completely. Enjoy!

Have you tried using Matcha in baking?

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Foodie Friday: Strawberry Shortcake (Vegetarian recipe)

What's the first ingredient that you think of when someone says 'Birthday cake'? Chocolate? Vanilla? Salted Caramel? Nope, this year I decided to celebrate with something completely different; a Strawberry Shortcake. 

It might seem like an odd choice but the main ingredient that I wanted to include was fresh Strawberries, and bizarrely, I didn't fancy making a chocolate cake (although I assure you, I'll be eating some chocolate in its classic bar form later this evening!). Instead, I opted for something seasonal, fresh, with all the indulgence of an English Afternoon Tea, and thus this delicious Strawberry Shortcake was made from scratch in my kitchen earlier today.

I'm so pleased with how it turned out as I ended up tweaking the recipe from a couple that I found on Pinterest to suit what I had in my cupboards. This cake is like a giant scone that's both dense and fluffy inside, topped with an overly generous amount of whipped organic Ricotta. To finish it off, I've added fresh Strawberries that have been lightly cooked in a zingy Orange syrup to bring out all of their juicy flavours. 

Heaven in every mouthful!

Ingredients (makes 1 large cake)

For the cake:-

• 250g Plain Flour
• 1 tbsp Baking Powder
• 1 organic, free-range Egg
• 2 tbsp Coconut Sugar
• 50g organic Butter (cold & cubed)
• 80ml Almond or Soy Milk
• 1 tsp Vanilla Extract
• Pinch of Salt

For the topping:-

• 250g organic Ricotta
• 250g fresh Strawberries
• Juice of 1 Orange
• 1 tbsp Coconut Sugar
• 1/2 tsp Vanilla Extract
• 1 Cinnamon Stick
• 1 Star Anise

Method

• Preheat the oven to 220C / Gas Mark 7 and line a 20cm cake tin with greaseproof paper.
• In a large bowl, add the Flour, Baking Powder, Sugar and Salt and mix well. Add the Butter and mix into the dry ingredients with your fingertips until it resembles something that looks like fine sand and then make a well in the centre.
• In a separate bowl, whisk together the Egg, Milk and Vanilla Extract.
• Pour this into the well and gently stir everything together. Once you are near a dough like consistency, use your hands to give the mixture a light knead so that everything is fully combined.
• Place into the lined cake tin and gently press the mixture down. Bake in the oven for around 15 minutes until the top is a light golden brown and a skewer in the middle comes out clean.

• Whilst the cake is baking make fruit topping by adding the chopped fresh Strawberries to a small saucepan with all the other ingredients, except the Ricotta. Simmer for 3-4 minutes to allow the Strawberries to soften slightly. Remove from the heat and set aside.
• When the cake is done, take it out of the oven and allow to cool fully before adding the topping otherwise everything will run off!
• First, place the Ricotta in a bowl and with a fork, lightly whisk it to a whipped consistency. Spread over the cake and finish with the Strawberries and a generous drizzle of the Orange syrup from the saucepan. 
• Cut into slices and enjoy!

Storage tip: Enjoy this cake ASAP and store any leftovers in the fridge for up to 48 hours.

P.S: Thank you everyone for the Birthday wishes on social! :)

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Foodie Friday: Rustic Fruit & Nut Flapjacks (Dairy-Free / Vegan recipe)

For busy mornings on the go, you can't beat a good old-fashioned flapjack to give you all the energy that you need to get your day off to a productive start. This much healthier version is refined-sugar free to ward off those sugar crashes and is packed full of tasty nuts, seeds and dried fruits.

Flapjacks are traditionally made with a lot of butter, sugar and golden syrup, but it's really easy to turn this humble oat-based snack into something that's nutritionally a lot better for you. The key to making healthier flapjacks is to ditch all of that added refined sugar and replace it with dried fruits like Dates and Raisins. There's still a lot of natural sugar present, but the fibre content of the fruit helps to lower the spike in insulin and slows down the speed at which the body digests carbs, so you shouldn't experience the fatigue that comes with a sugar crash later on as your energy levels will be more stable. Dates are also surprisingly low GI (Glycemic Index) which is why I love to use them in my recipes (plus they taste amazing!).

You'll still need to use some kind of fat to keep the flapjacks from falling apart - don't be tempted to make low-fat flapjacks because they will just crumble to pieces when you try to pick them up (trust me, I've tried!) and they'll have an awfully dry consistency and bland flavour. Instead of butter, you can simply use Coconut Oil which will work in the same manner and allows vegans to tuck into these tasty treats too!

I love making a big batch of fresh Flapjacks on a Sunday evening, ready for the week ahead. They make brilliant 'grab and go' snacks for busy commuters and families alike, and you can use any combination of your favourite nuts, seeds and fruits so have fun experimenting :)

Ingredients (makes around 8-12 depending on how big you want them)

• 125g Jumbo Oats
• 80g Medjool Dates (pitted)
• 120ml Water
• 50g Almonds (or any nut of your choice)
• 75g Mixed Seeds (I used a combo of Linseed, Pumpkin and Sunflower)
• 35g Raisins
• 2 tbsp Coconut Oil (melted)
• Pinch of Ground Cinnamon
• Pinch of Sea Salt

Method

• Line a baking tray or brownie tin with greaseproof paper and preheat the oven to 180C / Gas mark 4.
• Add the Medjool Dates and the Water to a food processor or blender and blend until they've formed a sticky paste. 
• Scoop out the date paste and transfer it to a large bowl. Add all of the remaining ingredients except the Coconut Oil and stir until combined. 
• Next, add the melted Coconut Oil and again stir thoroughly - everything should now be coming together nicely.
• Carefully transfer the Flapjack mixture to the lined tray and push everything down as hard as you can, using a spatula to smooth down the top. Try to get the mixture as compact into the tray or tin as possible.
• Bake in the oven for 15-20 minutes until the top starts to turn lightly golden brown.
• Allow to cool and then cut into slices - enjoy! 

Storage tip: Keep the Flapjacks in an airtight container for up to 3 days.

Do you like healthier Flapjacks?

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Foodie Friday: Peanut Butter, Oat & Banana Breakfast Muffins (Refined Sugar-Free / Dairy-Free /Vegetarian recipe)

Looking to save money, cut down on refined sugar and go plastic-free with your breakfast choices? Bypass that chain coffee shop in the morning - these moreish Peanut Butter, Oat & Banana Breakfast Muffins are a much healthier grab and go option, and they're super easy to make from scratch!

If I know I'm going to have a particularly busy week, I'll always try and whip up a batch of Breakfast Muffins on the Sunday night beforehand as part of my meal prep routine. Easy to make and easy to store in an airtight tin on your kitchen counter, these delicious muffins are surprisingly filling and they help to satisfy my sweet tooth without being too rich or sickly. They're also refined sugar-free so they won't cause any unpleasant sugar crashes later on and they have a good mix of healthy fats, protein and fibre to keep you going until lunchtime.

The recipe below makes six muffins, but you can simply double the ingredients if you want a bigger batch of twelve.

Ingredients (makes 6 muffins)

• 100ml dairy-free Milk of your choice (I used unsweetened almond milk)
• 150g sugar-free Peanut Butter (I used Meridian)
• 50g jumbo Oats 
• 35g Spelt or Wholemeal Flour
• 1 large ripe Banana
• 1 medium-sized, free-range organic Egg
• 3-4 Medjool Dates
• 1/2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon

Method

• Preheat the oven to 180C / Gas Mark 4 and line a muffin tin with six muffin cases.
• Add all of the ingredients to a food processor and blend together until you have a relatively smooth texture.
• Carefully spoon the mixture into the muffin cases and sprinkle over some additional Oats on the top if desired.
• Bake in the oven for 25-30 minutes. The tops of the muffins should be a light golden brown and you can check that they're done by inserting a skewer into the middle of one - it should come out clean.
• Allow to cool and enjoy!

Storage tip: Keep these Breakfast Muffins in an airtight container on your kitchen counter for up to 3 days or you can freeze them individually where they'll keep for up to a month.

Do you like muffins for breakfast?

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Foodie Friday: Chocolate Orange Polenta Cupcakes (Gluten-Free / Vegetarian recipe)

If you're sick of the sight of chocolate Easter Eggs, but still fancy something sweet this weekend, why not try these Chocolate Orange Polenta Cupcakes? Gluten-free and suitable for vegetarians, these cupcakes are ideal with your favourite cuppa for a relaxing afternoon treat.

Although I'm don't personally follow a gluten-free diet, I have several friends and relatives who are gluten-intolerant, so I've been experimenting with various gluten-free baking recipes to make sure that they don't miss out when I bring over homemade cakes and treats. 

Just before Christmas, I made a batch of these Chocolate Orange Polenta Cupcakes from Lorraine Pascale's Bake cookbook and they were very popular with everyone who tried them. I decided to tweak the recipe slightly to see if less sugar and butter could work and they came out great! In fact, no-one really noticed and all of the cupcakes were quickly devoured over the Easter Bank Holiday weekend. Win-win!

So this is the adapted recipe from Lorraine Pascale - I've also added a chunk of Orange-flavoured Chocolate to finish off each cupcake and swapped the regular brown sugar for Coconut Sugar, but you can use whichever you have available.

Ingredients: (makes 6 cupcakes)

• 80g organic Butter (cubed & at room temperature)
• 60g Coconut Sugar
• 2 free-range, organic Eggs
• 100g Ground Almonds
• 1 tbsp Cacao Powder
• 50g fine Polenta
• 1/2 tsp Baking Powder (gluten-free)
• Zest and Juice of 1 small Orange
• 6 chunks of Orange-flavoured Chocolate (I used a bar from Divine)

Method:

• Preheat the oven to 180C / Gas Mark 4 and line a muffin tin with six cupcake cases.
• In a large bowl add the Butter and Sugar, and beat with a wooden spoon or whisk until it's has a light and creamy texture. 
• Next, add the Eggs, one at a time, whisking well after each one is added.
• Gently fold in the Ground Almonds, Cacao Powder, Polenta, Baking Powder, Orange Zest and Juice, using as few stirs as possible to keep the mixture nice and light. 
• Carefully divide the mixture evenly between the six cupcake cases using a large spoon or mechanical ice-cream scoop. Press a Chocolate chunk into the top of each cupcake to finish.
• Bake in the oven for 20-25 minutes until lightly golden brown.
• Allow to cool slightly and enjoy warm or cold.

Storage tip: Keep the cupcakes in an airtight container for up to 3 days, though they are best eaten within 24 hours.

Have you tried using Polenta in baking?

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Foodie Friday: Courgette & Lemon Cake (Vegetarian recipe)

I know what you're thinking, courgettes in a cake? Say what?! It sounds bizarre at first, but they actually work really well at ensuring that you end up with a soft and moist cake. This is a lighter, slightly healthier take on the traditional Lemon Drizzle Cake with less sugar and fat, yet still packed full of flavour.

When I was at high school, there used to be a little Tuck Shop on site that sold all manner of sweet and savoury treats, most of which were handmade by either the dinner ladies or the parents/grandparents of students. Fridays were known as 'Cake Days', and I always looked forward to seeing what was available as the menu changed every week. One of my favourites was Lemon Drizzle Cake and to this day, I still love the soft, sweet flavour with its tangy and often sickly glaze. 

I've been attempting to make a 'healthier' Lemon Drizzle Cake for a while now, but truthfully, the recipes that I tried just didn't hit the spot. Sometimes the only option is to just use less fat and sugar, rather than trying to omit them altogether, and after some tweaking here and there, I'm finally happy with the end result!

Oh, and for those who are wondering, you can't actually taste the courgettes in this cake - they simply add extra moisture and bulk (plus a little soluble fibre), which means that you don't need to use so much butter - win-win!

Ingredients: (makes 1 cake)

• 280g Self-Raising Flour
• 1/2 tsp Baking Powder
• 3 free-range & organic Eggs
• 100g organic Butter
• 75g Coconut Sugar
• 250g Courgettes
• Zest of 2 unwaxed Lemons
• 1/2 tsp Vanilla Extract
• Pinch of Salt

For the Glaze (optional):

• 30g Coconut Sugar
• Juice of 2 Lemons 

Method:

• Preheat the oven to 180C / Gas Mark 4 and lightly grease a loaf tin with a little oil, butter or use baking parchment paper.
• On a clean work surface, lay out a towel and finely grate the Courgettes onto it. Once done, carefully wrap up the towel and squeeze out as much moisture as possible over the sink to avoid a soggy cake. 
• Melt the Butter in a saucepan and then transfer to a large mixing bowl. Add the Coconut Sugar, grated Courgettes, Lemon Zest, Vanilla Extract and Eggs and mix together until thoroughly combined. 
• Next, gently fold in the sifted Self-Raising Flour, Baking Powder and a pinch of Salt, making sure that you don't overmix it as this can lead to a heavier/denser cake so use a light hand.
• Transfer the mixture to the loaf tin and bake for 1 hour, until a skewer inserted into the middle comes out clean. Allow to cool before adding the glaze if using.
• To make the glaze, simply mix the Coconut Sugar with the Lemon Juice in a small bowl and then carefully pour it over the cake. Wait at least 10 minutes to allow the glaze to 'infuse' the cake, then cut into slices and serve. Enjoy!

Storage tip: Keep the cake in an airtight container for up to 3 days, though it's best eaten within 48 hours.

 What are you making this weekend?

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Foodie Friday: Apple, Blackberry & Rhubarb Crumble (Vegetarian / Refined Sugar Free recipe)

Is there anything more comforting and delicious than a bowl of warm fruit crumble served with either custard or ice cream? This version uses a lot less sugar than traditional recipes, but it's still utterly satisfying. 

Despite it being only mid-August, the weather has turned rather chilly and Autumnal lately (I'm literally sitting here typing this with my favourite cosy jumper on and a cinnamon-scented candle burning in the background), which has me craving more filling and comforting types of desserts. This Apple, Blackberry & Rhubarb Crumble is exactly what I needed after a long week, and it's a great way to truly appreciate all of the flavours that are the classic hallmarks of the British fruit season right now.

Ingredients: (makes around six portions)

• 3 medium-sized Bramley Apples
• 5 sticks of Rhubarb
• 200g Blackberries
• 50g Coconut Sugar 
• 150g Plain Flour
• 50g Porridge Oats
• 75g cold, unsalted & cubed Butter
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• Pinch of Salt

Method:

• Preheat the oven to 190C / Gas Mark 5.
• Peel, core and chop the Apples into small pieces. Chop off any woody parts of the Rhubarb and cut into bite-size sticks. 
• In a large saucepan with a lid, add 10g of Coconut Sugar, the chopped Apples and Rhubarb with a splash of water, and cook over a medium heat for 10-15 minutes until the fruit starts to gently soften. Stir occasionally and add more water if needed to prevent sticking.
• Remove from the heat and stir in the Blackberries, Cinnamon and Ground Ginger. Add the lid again and set aside.
• In a large bowl, add the Plain Flour, the remaining Coconut Sugar, cubed Butter, Oats and a pinch of Salt, and rub together with your fingers until the mixture resembles something similar to breadcrumbs.
• In a baking dish, add the fruit, spreading it evenly. Sprinkle the crumble mixture over the top, ensuring that everything is thoroughly covered. 
• Bake for 25-35 minutes until the top is lightly golden brown. Serve warm or cold with custard or ice cream. Enjoy!

Storage tip: This crumble will keep in the fridge for 2-4 days in a foil covered dish. Alternatively, you can freeze it either whole or in portions in an airtight container or in freezer bags for up to a month. 

What are your favourite fruits to have in a crumble?

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Foodie Friday: Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)

Since I've been on a bit of a fitness kick lately, I've had the most insane cravings for chocolate, so earlier this week there was only one thing that I could do - make a chocolate cake of course! This one's vegan-friendly, dairy and refined sugar-free, but this is no low-fat version as it's still seriously rich and utterly decadent. 

Out of all of the cookbooks that I own (and I own quite a lot), the Deliciously Ella books are the ones that I keep going back to again and again. Not only are they packed full of healthy, plant-based recipes, but there are some seriously indulgent ones in there as well, so it made sense to have a browse when I was looking for something to satisfy my chocolate craving.

I stumbled upon the following Chocolate Ganache Cake recipe from the Deliciously Ella Every Day book and I just knew that I had to make it! Luckily, I already had most of the ingredients at home as this cake is made from seven ingredients that I use on a regular basis, so it was mostly a case of simply blending everything together and popping it into the oven - super easy!

This cake is incredibly rich and satisfying. It's wonderfully chocolatey and fudgey, and one small slice with a cup of tea is more than enough to put a smile back on my face after a long and busy week. As it's Summer, I decided to add some fresh Strawberries and a sprinkling of edible Rose Petals over the top to finish it off (these work so well with the chocolate flavour too), so this would be a really beautiful cake to share with friends and family over the weekend.

Ingredients: (makes 1 cake)

• 3 ripe Avocados
• 7 tbsp of Almond Butter
• 8 tbsp of raw Cacao Powder
• 11 tbsp of Maple Syrup
• 140g Ground Almonds
• 3 tbsp Chia Seeds

(For the frosting)

• 4 tbsp Coconut Oil
• 4 tbsp Cacao Powder
• 4 tbsp Maple Syrup
• Fresh Strawberries & edible Rose Petals (optional)

Method:

• Preheat the oven to 180C and line a 20cm cake tin with baking parchment.
• Scoop out the Avocado flesh and discard the stones and skins.
• Add the Avocados to a food processor with all the other cake ingredients and blend until smooth. Gently scoop out the batter into the cake tin and smooth out the surface.
• Bake for 30 minutes or until a knife pressed into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning it out of the tin.
• To make the frosting, warm the Coconut Oil in a saucepan over a low heat until it melts, and then stir in the rest of the frosting ingredients (minus the Strawberries & Rose Petals if using).
• Apply a generous layer of frosting all over the top of the cold cake and leave to set. Add some chopped fresh Strawberries and sprinkle over a handful of edible Rose Petals to finish. 

Have you baked any cakes recently?

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