Have you ever been to Devon and had some delicious freshly baked scones with clotted cream and strawberry jam, also called cream tea ? If not, you must give it a try. It is just the best, especially after a long walk on the stunning… Read more
When making the ginger & turmeric shots, I of course could not throw away the beautifully coloured and fragrant pulp my fabulous juicer was producing and since I love chocolate & ginger biscuits I had to make a bunch of those !! I just went… Read more
This is going to be a rather brief post as I just wanted to wish you a very Merry Christmas with this lovely treat full of Christmas flavours. Rich in good fats, minerals, vitamins, plant protein and fibre these little balls will keep you going… Read more
This month I got to make some chocolate for the creative issue of Love East Magazine. It’s the perfect last minute Easter present. I like to put the little delicate chocolates into pretty gift boxes and wrap them with colourful ribbons. It’s rather fun, delicious and you really get to be creative. So much… Read more
Sunny days with blue skies in February are so uplifting after all the greyness that has been hanging around for too many days in a row! Inspired by the sunshine I felt like using colourful ingredients and making something sweet to make up for the… Read more
Chia & polenta cupcakes – serves 3-4
Method: Preheat the oven at 160C and prepare the cupcake tin and paper cases. Mix coconut oil and sugar until light and fluffy ( if you are using a glass bowl put it in the oven for a few minutes, the coconut oil and sugar will start melting and it will be easier to mix them together). Add one egg at the time and mix very well. When the mixture is well combined, add the zest, all the dry ingredients and the juice. Mix well until you get a nice cake dough texture. The chia seeds might make the mixture slightly thick, in which case just add some more juice. Then transfer the mixture into the cupcake paper cases, trying to get equal amounts in each case.
Transfer cupcake tin into the preheated oven and bake for around 30-45 minutes or until a skewer inserted into the center of the cupcake comes out clean. Remove from the oven leave to cool down.
Whilst the cakes are cooling down, start making the glaze, putting juice and sugar in a small size saucepan and bring to boil. Simmer for approximately 3-5 minutes, then remove from the heat and leave to cool. Once the glaze has cooled down drizzle over the top of the cupcakes and serve with vanilla or lemon ice cream or coconut ice cream are also delicious. If you don’t have ice cream, you can make lemon & chia yogurt – just add the juice of 1/2 lemon, 2 tsp of honey and 1 tbsp of chia to 150g of yogurt, mix well, leave to set for a 10minutes and enjoy !!
January has already whizzed by, I hope you all managed to stick to your new years resolutions and kept a few of them going. I for once started meditating on a regular basis. It’s quite a revelation and a bit of a life change. It feels… Read more