TEATIME TREATS
WE LOVE… CHURROS pg65 //PISTACHIO ENERGY BARS pg66 //OLIVE OIL CAKE pg69
BAKING TIP
MIX IT UP
ADD EXTRA CHOCOLATE CHIPS AND RAISINS FOR EXTRA TEXTURE
Chocolate cavolo nero brownies
MAKES 12
200g (7oz) plain chocolate, broken into pieces
225g (8oz) butter, diced
200g (7oz) pack of cavolo nero
225g (8oz) light brown soft sugar
3 medium free-range eggs
100g (3½oz) plain flour
1 tsp baking powder
1 Preheat the oven to 180ºC/Gas Mark 4. Grease and base line a 22cm (8½in) square tin.
2 Melt the chocolate and butter in a bowl over a pan of simmering water.
3 Meanwhile, cook the cavolo nero in boiling water for 3-4 minutes, cool under cold water and drain well, squeezing out any excess liquid, then chop.
4 Whisk the sugar and eggs together until pale, stir in the chocolate mixture and cavolo nero.
5 Mix together the flour and baking powder and fold into the brownie mixture, then pour into the prepared tin.
6 Bake for 35-40 minutes. Cool slightly before removing from the tin and cut into 12 pieces.
No-bake sticky mocha & jujube fruit cheesecakes
SERVES 8
For the base
135g (4¾oz) oats
1 tbsp cacao powder
45g (1½oz) Abakus Dried Jujube Fruits
2 tbsp brown rice syrup
1 tsp coconut oil
Recipe by Abakus Foods (www.abakusfoods.com)
For the cheesecake layer
90g (3oz) cashews, soaked for
4 hours
2 tbsp cacao powder
2 tbsp brown rice syrup/honey
2 tbsp coconut butter
5 tbsp fresh brewed espresso
2 tbsp coconut cream almond milk
For the coffee cream
3 tbsp fresh brewed espresso
2 heaped tbsp coconut cream
Abakus Jujube Crisps, to garnish
1 tbsp honey/brown rice syrup
1 To make the cheesecake base, add the oats into a food processor and blend for a few seconds until they're slightly more finely ground.
2 Add the remaining base ingredients and blend again so that everything is well combined and sticks together.
3 Transfer to a baking dish/container and press down to create a smooth cake base. Pop the dish into the freezer to allow the base to set while you make the filling.
Drain and
