Monthly Archives: May 2015

Chocolate seed bar

Have you ever had a 9 bar? It’s made of 9 seeds and topped with a carob layer. It’s really yummy. And dairy free. 
I know I am a bit late to the homemade protein/energy bar bandwagon, but I’m jumping on! We’ve started training for the London Ride100 (a 100 mile cycle challenge from London to Surrey and back) and a (short) triathlon in September, so an easy to make, healthy energy bar was needed. 

I also like that I know exactly what has, and hasn’t, gone into these. These are dairy free, gluten free, refined sugar free and vegan but still so yummy! Even my boyfriend liked them. 

It’s a bit of an imprecise art, so go ahead and chuck anything you’ve go in the cupboard into these! 

 Chocolate seed energy bar, loosely based on This recipe from Nourish the Roots

  • 2 cups mixed seeds (I used a couple of bags of seed mix from Lidl, which had sesame seeds, pumpkin seeds and pine nuts)
  • 1 cup pecan nuts
  • 2 tbsp chia seeds
  • 2 tbsp linseed 
  • 6 tbsp coconut oil, firm
  • 4 tbsp cocoa powder or melted chocolate ( I used a mixture of the two!)
  • About 20 dates (if they are very dry, pour some boiling water over them)
  • 1 tsp vanilla essence

Lightly grease a 11x7inch baking dish. 

Put all the seeds and nuts in a food processor. Blitz until roughly chopped. If you don’t want big bits of nuts and seeds, blitz it a bit longer! Tip into a large bowl and set aside.

Put the coconut oil, dates, chocolate or cooca and vanilla in the food processor. Blitz to a smooth paste, mine was the consistency of slightly melted Nutella… If it seems a bit thick, add a little water (the date water if you poured any over your dates)

Scoop the chocolatey paste into the bowl of seeds and then squish it all together with your hands. Tip the mix into the baking dish and press down with the back of a spoon. Cover and chill in the fridge for 30 minutes. Cut into bars and wrap them up in grease proof or foil. Keep in the fridge ready for your next gym/swim/run/cycle! 

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Dairy free sticky toffee pudding, for 10

If you thought that dairy free = healthy, I’m about to show you how dairy free can be really quite indulgent. 

Don’t make this every week. Don’t even make this every month. This is a one off super sweet treat only for special occasions. 

I made this in Spain for my mum’s birthday. We had the whole family there plus my mum’s cousin, totalling 10. It’s a really easy dessert to make for a lot of people, and because it takes a while in the oven, you can put it in before you sit down for dinner and it’ll be ready after your main course (+a little pause). 

Unfortunately I was more keen on eating it than taking photos, so we’ve just got a badly lit holiday snap.   


Sticky Toffee Pudding based on this recipe from BBC food

For the pudding 

  • 350g dates, chopped 
  • 350ml boiling water
  • 2tsp vanilla extract
  • 2tsp bicarbonate of soda (or baking powder)
  • 350g self raising flour
  • 4 eggs
  • 100g dairy free margarine (like pure)
  • 280g soft brown sugar

For the sauce

  • 200g brown sugar 
  • 60g dairy free margarine
  • 250 – 300ml coconut milk (if it’s seperated in the can give it a good stir)

Preheat the oven to 140’c (fan). Grease a large oven dish, I think mine was about a 30cmx18cm oval. It was the biggest one we had! 

Put the dates in a bowl and pour the boiling water over and leave to sit.

Beat together the flour, eggs, margarine and sugar with an electric mixer until well mixed. It will look like a stiff cake batter. 

Add the bicarb and vanilla extract to the dates, let it fizz. Then add the whole lot (yes all the water too) to the cake mixture. Stir in but don’t over mix. It will look like a strange, runny cake mix with bits of dates. This is right! 

Pour the mix into the oven dish and bake for 50 mins – 1hr until risen and springy to the touch, and a skewer comes out clean. You can leave it to the side at this point until you are ready to serve it. 

Make the sauce by putting all the ingredients in a small saucepan and bringing to the boil. Reduce the heat and let it simmer for a few minutes until thickened to pouring sauce consistency. If it goes a bit too thick, you can add some more coconut milk. 

Turn the oven up to high or turn on the grill. Pour over enough sauce to cover the sponge and put back in the oven/grill for a few minutes until the sauce is bubbling. 

Serve with the remaining sauce and dairy free ice cream. 

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