For this recipe you will need:

• 85g sliced almonds (almond flakes)
• 250 g of all-purpose flour (for healthier scones use whole-meal)
• Almond meal left over from one batch milk made using the Milk Maker (using 60 grams of almonds to make the milk)
• 75g of sugar
• 1 tablespoon baking powder
• 1 tsp salt
• 300ml of almond milk
• Vanilla from a vanilla pod or two teaspoons of vanilla extract
• 150g of fresh blueberries (you can use frozen if you want to stop the dough turning blue, however if you fold them in reasonably carefully you should be fine!)
• 1 tablespoon unrefined demerara sugar (for sprinkling on top)

 Instructions:

1.)Preheat the oven to 425°F or 225°C

2.)Toast the almond slices until just slightly browned for 3-4 minutes.

3.
)In a large bowl, whisk together the flour, almond meal, sugar, baking powder and salt.

4.
) In another bowl, whisk together the almond milk and vanilla.

5.
) Add the almond milk to the dry ingredients and stir to combine. (steps 1-5 can be done in a mixer if you want)

6.
) Fold in the blueberries and toasted almond slices.

7.
) Put plenty of flour onto a surface and then place the dough onto it. Keep in mind the dough will be sticky so use plenty of flour to hold it together.

8.
)Form a circle with the dough. Using a sharp knife cut the dough into eight equal pieces.

9.
)The dough is not as stiff as a traditional scone, so when they are moved to a lined baking sheet they flatten.

10.
)Once the scones are on a lined baking sheet, sprinkle them with demerara sugar.

11.
)Bake for 20-22 minutes, until the tops are browned.

12.
)Serve immediately or store in an airtight container.

 

Top tips:

• If using fresh blueberries slice in half or evenly distribute within each scone.
• Try to build the scone up taller than required prior to placing in the oven as they will flatten. A good thing to do is to create a triangle with the point facing into the air.

 

 

These little balls of deliciousness taste truly decadent but are in fact free of dairy, gluten and refined sugar. They’re like little explosions of salty sweetness, encased in a thin layer of smooth raw chocolate. My mouth is watering just writing about them…

 

I’m afraid there was no measuring when we put these little beauties together. It was more of a “whack it in and see what happens” kind of moment… We’ve tried to be as accurate as possible and when we next make them (believe me, there WILL be a next time) we will measure things out properly…promise.

 

 

You will need…

 

For the salted caramel inside:

• 10 pitted medjool dates
• Almond meal left over from 1 batch of almond milk from the Milk Maker
• 1 tablespoon of coconut oil
• A teaspoon of vanilla extract
• Half a teaspoon of fine sea salt
• A splash of maple syrup

 

For the chocolate coating:

• 4 tablespoons of coconut oil
• 1 tablespoon of raw cacao powder (can use cocoa)
• Maple syrup to taste

 

 

Pop all of the salted caramel ingredients into a food processor and whiz it all up until it makes a smooth, thick paste. If you want a bit more texture to your truffles leave them a little bit lumpy. That’s how we like them! Put the mixture into the freezer to chill for half an hour to an hour. While you’re waiting for that, mix up the heavenly raw chocolate coating.

 

Start by melting your coconut oil. Do this over some boiling water…it really won’t take much heat to turn the oil into a liquid. When the oil turns clear, its ready to go! Add the cacao and maple syrup and give it a really good mix. Then, get excited, because this is your chance to lick the bowl…have a little taste and add more cacao/maple syrup, depending on how you like it.

 

Bring the salted caramel mix out of the freezer and roll into small balls, then coat them in the chocolate and pop them back in to harden. We gave them all a second coat of chocolate and rolled them in chopped hazelnuts, but you can accessorize your truffles as you like!

 

When the chocolate has set, take them out of the freezer and enjoy them while you can! Trust me, they won’t last long…

 

This is a dairy free, gluten free, Bread and Butter pudding recipe. It may sound good to be true, but it is – dare I say it – even yummier than the traditional dessert!

You may have noticed that there’s neither bread nor butter in this recipe, but I figured that ‘Dairy/gluten free choc chip brioche rolls and no butter’ didn’t roll off the tongue so easily.

When I saw the Genius Choc Chip Brioche Rolls I knew that I would find a way to put them to good use. And here we are, our Chocolate Bread and Butter Pudding:

You will need…

• 8 Genius chocolate chip brioche rolls
• 500ml chocolate almond milk (made in the Milk Maker)
• 125g sugar
• 2 eggs
• 2 tsp vanilla extract or 2 inchs of vanilla bean (highly recommended)

 

Rip up each brioche roll into thirds/quarters and place them in the baking dish. Make sure they are packed together (but not squashed) so that they’ll not move about if you tip the dish.

Whisk the eggs, sugar and vanilla together and then add in your chocolate almond milk mixture. Whisk this all together until it is fully combined.

Gently pour the chocolate mixture over the brioche in the dish. Doing this slowly gives the brioche time to absorb the mixture and not float on top of it. Make sure that the top of the brioche rolls have all been ‘glazed’ with this mixture so that they don’t burn in the oven.

If you’ve got some extra chocolate chips or cacao then pop this on top, and they’ll melt into gooey chocolatey goodness.

Cook in the oven for 30 minutes at 175°C, until most of the liquid has been absorbed. For extra thickness, if you have some time to spare, let the pudding cool and place in the fridge. You can then reheat it later or enjoy it cold!

 

This traditional pudding is a national favourite. Our recipe makes a sweet, dairy free, rice pudding, and can be very flexible – you can replace the soya milk with hazelnut or almond to give it a unique nutty flavour!

You will need…

• 100g rice (short grain/pudding)
• 700ml soya milk (or hazelnut or almond for a nutty taste!)
• 50g sugar
• 3 tsps of vanilla extract
• Sprinkle of nutmeg

Wash the rice, and bring it to boil with the soya milk. After 2 or 3 minutes of this add in the sugar and vanilla extract. Stir the sugar and vanilla in and bring it all gently to the boil. Continue to let it simmer for 30 minutes, keeping an eye on it and stirring intermittently.

Once the liquid has been absorbed into the rice, serve into ramekins and sprinkle some nutmeg on the top.

Then, of course, comes the big decision. What to have on top? This recipe gives a very sweet rice pudding, so if you’re ‘already sweet enough’, then you could consider adding some chopped almonds, dried fruits or just sticking with the nutmeg. For those who do share our sweet tooth, you could consider honey, jam or Nutella (yum).

LW

 

Spending quite a lot my working days staring at a computer screen, in need of a distraction, has meant that I’ve become quite the ‘hot beverage’ connoisseur. One of my favourites in both summer and winter is Chai Tea.

Quite a few of the instant mixes have skimmed milk powder in them, and I don’t fancy spending money on a flavourless tea at a coffee shop chain, so I decided to take things into my own hands and make my own. Not only is this a completely natural recipe, fresher, and cheaper, but it’s so tasty! I’d recommend it with soya milk, as it serves a good base that doesn’t distract from the flavours.

Depending on the weather outside, this is amazing hot or cold.

You will need…

• 1 star anise
• 1 stick of vanilla (optional)
• 1 stick of cinnamon
• 4 cracked cardamom pods
• 4 black tea bags/loose leaf in a tea infuser (I used Darjeeling)
• 3 tsp sugar
• 500ml water
• 500 ml soya milk

 

Bring the water, tea, star anise, cinnamon, cardamom, and vanilla to boil. Let it simmer for a few minutes until it’s a deep dark brown colour.

Once that’s stewed, add in the soya milk to the pan and continue to let it heat. You can use less/more soya according to taste, but I like it particularly creamy! You want the flavours to infuse into the milk too, which is why it’s important to add it in while cooking, and not just dump that in at the end. Let this simmer for a few more minutes and it’s ready to serve up.

If you’re serving it hot, pop it in a tea pot and serve immediately. If cold, let it cool, refrigerate, and add a few ice cubes in there just before drinking.

 

LW