Recipe: Storecupboard Brownies

Recently I had a 9pm craving for brownies, and it was a craving that only good, proper brownies would cure. The problem? I had no chocolate in, and all my brownie recipes utilise melted chocolate (and a lot of it!). Knowing that not eating a brownie would result in an all-out brownie blow-out as soon as I got to a shop next, I set about throwing some bits and pieces together.

 photo Storecupboard Brownies 5_zps4cv8lqjd.jpg photo Storecupboard Brownies 3_zpsibm2hbqf.jpgThe result was these – rich, moist and extremely chocolatey brownies. They have the papery thin crust that only proper brownies develop, a chewy edge and fudgy centre. This amount of cocoa-sugar does make for quite a dark-bitter brownie, so add in a little sugar (or milk/white chocolate chips!) if you have a sweeter tooth. Trust me when I say it; these were a big hit when I carted them halfway up the country to visit W!

 photo Storecupboard Brownies 10_zpsfi8dryer.jpgIngredients (makes 6 decently sized brownies)

  • 70g salted butter, melted (coconut oil also works, though does make the brownie slightly oiler)
  • 120g sugar
  • 35g cocoa powder (I’ve been using some raw, unprocessed, unrefined stuff – it’s insanely rich and chocolatey!)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 35g flour
  • Any additions – I highly recommend cocoa nibs for a not-too-naughty chocolate kick

Combine the melted butter with the sugar, cocoa powder and vanilla extract, adding a tiny drop of milk. Let cool slightly, then beat in the egg before folding in the flour. Stir through your additions, then pour into a lined baking dish. Bake at 180C for 15-20 minutes, then cool completely before slicing.

 photo Storecupboard Brownies 11_zpsxm5pxpyq.jpgEnjoy cold with a glass of milk or (my ultimate indulgence) warmed with a little ice-cream. You can’t beat a warm, gooey brownie topped with some smooth salted caramel ice-cream!

Are you a lover of chocolate brownies? What’s your go-to recipe?

Recipe: Super-Easy Blueberry Muffins

Whenever I get a piece of coursework, whenever I have an exam to revise for, my procrastination of choice is to get in the kitchen and bake something. So when I was struggling with a particularly hellish piece of coursework a few weeks back I shut myself in the kitchen and got my bake on.

 photo Blueberry Muffins 2_zpssxe3mmog.jpgThe result was these. I wanted a blueberry recipe to use up the Pancake Day leftovers and this fitted the bill perfectly. Sharp and full of blueberries, a moist vanilla sponge and sweet sugary crust – these Blueberry Muffins were delicious. I may or may not have eaten them for breakfast once or twice… Best of all they were super easy to make, and ready in around half an hour. Definitely my kind of bake!

In fact they reminded me just of baked goods I used to enjoy as a child. I can’t imagine why really (I was a picky person, up until around four years ago I didn’t eat any fruit at all), though I imagine it is due to the smell; crumbles are a common occurrence so the smell of cooking fruit always reminds me of home. I was challenged by leading wedding website Confetti to put together a #LikeMumMade recipe. And whilst it’s not a recipe my mum would have actually made, it is the perfect recipe for celebrating Mother’s Day (don’t panic, there’s still a few weeks to buy cards and order flower deliveries!).

 photo Blueberry Muffins 1_zpsznwj7jdd.jpgIngredients

  • 1 cup blueberries
  • 1/2 cup white sugar
  • 1 large egg
  • 1/3 cup flavourless oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 and a 1/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream or yoghurt
  • Zest of 1 lemon
  • About 1 tablespoon white sugar for the top (optional – but adds a good sweet crust)

 photo Blueberry Muffins 5_zpsxvcm5ugh.jpgBeat the sugar, egg, oil, milk, and vanilla in a bowl until well combined. Add the flour, baking powder and salt. Stir until it’s no longer lumpy, then gently fold in the sour cream/yoghurt blueberries and the lemon zest.

Pour into muffin cases (this mix made eight, you want to fill the cases almost to the top) and bake at 170C for 25 minutes, or until risen and golden. Let cool then enjoy – I find these are perfect with a glass of cold milk.

 photo Blueberry Muffins 6_zpsphtslla7.jpg photo Blueberry Muffins 4_zpstxmf6cmq.jpgI just adored these Blueberry Muffins! It was such an easy recipe yet the results were simply delicious – they didn’t last long in my cupboard that’s for sure! Oh, and I did eventually complete and hand-in the ‘impossible’ coursework. It has not been a overly fun fortnight…

Have you baked anything recently? What’s your favourite type of muffin?

Recipe: Chocolate Cake with Peanut Butter Frosting

With everyone doing ‘veganary’ and the usual ‘new year new me’ this recipe perhaps is a little out of place right now. However I’m a very big believer in the 80:20 rule – so a slice of cake is by no means out of the question. In fact, a life without cake is not a life I’d want to lead. Especially when said cake is this one, complete with peanut butter frosting…

 photo Chocolate Cake with Peanut Butter Frosting 5_zps8vxkg5c4.jpgSpeaking of the frosting, this stuff is divine. Like, squeeze the icing bag straight into my mouth yummy. (I definitely didn’t do that). It’s creamy, sweet with a salty kick, and has just a hint of the cloyiness that peanut butter gives. It’s also super easy to make, no more hassle than a standard buttercream. And it’s just YUM.

The cake is also pretty good. Based on a super simple recipe I shared ages ago (that I won’t link – the pictures are horrific) it’s rich, almost brownie-like, and chocolately without being heavy. The perfect partner for the frosting.

 photo Bake Box Monthly Subscription1_zpsugydvttx.jpg photo Bake Box Monthly Subscription2_zpseicsqrim.jpg photo Bake Box Monthly Subscription4_zpswtvihmra.jpgSharing this cake (which almost knocks my favourite peanut butter cake off top spot!) also coincides with a rather exciting time – the launch of bi-monthly Bake Boxes*. I’ve never been one for subscription boxes, turns out I was super-excited to open this one. For £14.99 per box you get at least £40 worth of bits and bobs; definitely worth it in my opinion. I loved the style of the box, though it’s debatable how much the theme of ‘Spots and Stripes’ was reflected in all the items. Even so I reckon a subscription would be the perfect gift for a keen baker. I’m very tempted to carry on with mine!

Fun fact: this post was meant to be a bundt cake made with the item in the box. This was an epic fail due to the cake sticking dramatically – so bundt cake recipe still to come!

 photo Chocolate Cake with Peanut Butter Frosting 1_zps7unbxpb5.jpgIngredients

  • 3 eggs
  • Self-raising flour
  • Cocoa powder
  • Butter
  • Sugar
  • For the frosting: 225g smooth peanut butter, 110g butter, 225g icing sugar, splash of milk

For the cake, the weight of the ingredients depend on the weight of the eggs. Simply weigh the eggs in their shells, then weigh out that amount of flour, butter and sugar. Pop around 75g of the flour back and replace with cocoa powder, and spoon back a tablespoon of sugar.

Start the cake by creaming your butter and sugar together. I always find it easier to beat the butter a little first, and of course doing it by hand means calories burnt = more cake later. Beat in the eggs one by one, before sifting in the flour and cocoa. Thin out with a little milk, then smooth into greased/lined sandwich tins and bake at 170C for 15-20 minutes.

Once the cake is completely cool, make the frosting. Simply beat the peanut butter and butter together until creamy, then gradually add the icing sugar, beating inbetween each addition. Add a splash of milk to make it a spreadable consistency, then use to sandwich the cakes together and smooth over the top.

Or get your fiancé to show off his piping skills…

 photo Chocolate Cake with Peanut Butter Frosting 4_zpsamiisl7s.jpgThis is pretty much my perfect cake – easy and quick to make, no fancy ingredients. And there’s no better combination that chocolate and peanut butter! In fact this would make the perfect Valentine’s bake…

Are you a fan of the chocolate-peanut butter combo? Would you be interested in a baking subscription box?

Recipe: Chocolate Malteaser Fridge Cake

Baking is something that’s taken a bit of a backseat at the moment. With plenty of ‘exams disguised as coursework’ to prep for, job applications and trying to enjoy final year, finding time to cook myself dinner can sometimes be difficult. To bake something is pretty much impossible right now – so to find a recipe like this that requires virtually no prep, no baking, and hardly any washing up? A dream, especially when the results are so yummy.

 photo Malteaser Fridge Cake4_zps5jjwpzft.jpg photo Malteaser Fridge Cake2_zpsiaom8f16.jpgThis is perfect for afternoons where I want a five minute break from studying mortality models and predicting future lifetime (yep, seriously). It gives me those few minutes to concentrate on something else and fill the house with the delicious smell of melting chocolate, then something yummy to nibble on in the evening. It’s also perfect as a little gift – handy for forgetful moments next week! Oh, and it’s super simple too…

Ingredients (fills an individual lasagna sized tin);

  • 150g chocolate (I use the cheap 30p chocolate)
  • 75g unsalted butter
  • 1 tbsp golden syrup
  • 100g digestive biscuits (I use ASDA Smartprice half-covereds)
  • 2-3 treat-sized bags of Maltesers

Crush the biscuits – either pop into a plastic bag and whack with a rolling pin, or cheat like me and whizz in a food processor. Crush up a bag or two of Malteasers with the biscuits too. Throw the butter, chocolate and golden syrup into a pan and heat over a low heat – stir continuously until melted and smooth.

Tip in the biscuit crumbs, stir well and tip into a tin lined with greaseproof paper. Push extra whole malteasers into the top to decorate, then pop in the fridge until set. Slices into small squares – perfect with a cuppa or a glass of cold milk! Told you this malteaser fridge cake recipe was easy!
 photo Malteaser Fridge Cake3_zps6vc9xim8.jpg

Have you done any baking lately? What’s your favourite quick recipe?

Recipe: Homemade Bagels

I’ve finally had time to get this post live! In my defence I have been tinkering with the recipe slightly, trying to work out the least-work method, making sure the ingredient ratio is exactly right. And I think I’ve finally cracked it!

 photo Homemade Bagels_zpsxrnvoguz.jpg photo Homemade Bagels 11_zps3alvzytf.jpgThis bagel recipe is slightly crusty, very chewy, flavoursome and just damn yummy. These are great for throwing in your freezer for university lunches, toasting and topped with peanut butter for a quick breakfast, or made into a warm melty sandwich. I like mine with pastrami and mustard when I’m feeling more spendy, but they are fab with ham or even cheap chorizo.

It’s super easy too – I’d have never considered making my own bagels until I was that bored over summer, but now they’re my bread of choice. This recipe makes 8 good sized bagels – with minimal effort and very little washing up. The recipe is based on both James Morton’s and from Waitrose magazine – but doesn’t really follow either. I’ve reduced the salt, made the proving time as lazy as possible and developed my own hashed-up way of shaping them.

 photo Homemade Bagels 8_zpsnlqqtte1.jpgIngredients

  • 500g plain bread flour
  • 7g yeast
  • 1 teaspoon salt
  • 1 teaspoon honey (+1tbsp for boiling)
  • 250ml water (I use 100ml boiling, and the rest cold to make it hand-hot)

Tip the flour into a large bowl. Add the salt to one end, the yeast to the other, and rub into the flour. Mix 1 teaspoon of honey into the warm water. Make a well into the centre of the flour and add the water, then use your hand to bring it all together – the dough should be a lot drier than normal bread dough, but add a small amount of extra water if it isn’t combining.

Lightly flour a work surface and tip out the dough. Knead vigorously (it’s a real workout!) for ten or so minutes. At first the dough should be dry and break easily, but it should become a little stretchier and more flexible. Pop back in the bowl, cover with cling-film and either leave on the side for an hour or two, or pop in the fridge for 6-8 hours. Or leave it on the side, forget, realise you have to go out and shove in the fridge until the next morning – it’s a really forgiving dough unlike normal bread!

After proving the dough should have risen. Press it down to remove the air, then divide into 8 equal parts. One at a time, roll into a sausage, then shape – I like to overlap the ends, then roll them together to seal. Place on an oiled sheet of greaseproof paper, repeat with the remaining dough, cover with clingfilm and leave for 45 minutes.

Preheat the oven to 200C and heat a large pan of water to boiling point. Swirl a tablespoon of honey into the water. Then drop a bagel into the water, wait until it floats then add another – I can get four into a pan at once. Boil for 30 seconds, flip and boil for another 30 seconds. Remove from the water with a slotted spoon, draining off as much water as possible. Repeat until all bagels are boiled, then bake in the oven for 15-20 minutes until golden then cool on a wire wrack (this prevent it going soggy).

 photo Homemade Bagels 6_zpsjal9qkp4.jpg photo Homemade Bagels 5_zpswdad59qk.jpgThey might not look perfect on your first try (mine all liked to come undone and look a little croissant like!), but they will definitely taste yummy. Annoyingly these photos were taken of my second batch and I reckon they’ve improved greatly since – my latest batch had a lovely shiny texture and were pretty much perfectly evenly sized (take that Mary Berry!).

 photo Homemade Bagels 9_zps1ydqq9oy.jpgMaking my own bagels is the perfect way to take out some of my frustration on dough, it’s a cheap way of getting my bagel fix, and they are great thrown in the freezer for lunchboxes. Yum yum!

Have you ever made your own bagels? Do you make your own bread? What do you like on your bagel?

 

Recipe: Banana Nutella Mug Cake

There are few better combinations than banana and nutella – agreed? There have been occasions where my evening treat has simply been a slice of banana, which I have sat spreading with nutella… #sorrynotsorry

 photo Banana Nutella Mug Cake 2_zpsf6bn5wsg.jpgThis is the slightly more sophisticated version.

I say slightly; there’s not a huge amount of sophistication to be got from eating microwave cake out of a mug. This is the kind of recipe that you make and take straight to the sofa, curl up under a blanket and eat whilst reading a good book. And that, my friends, is my ideal student lifestyle right there…

I’ve played about with the recipe to make it not-taste of egg, not be too sweet, not too cakey (it’s very close to traditional banana bread in texture). It’s pretty much ideal for me, but for a less gooey cake just add a little more flour. The sponge is light but still gooey, sweet with banana but not so sweet that you don’t get the hit of nutella. Because nutella.

 photo Banana Nutella Mug Cake_zpsvjjzooeu.png

 photo Banana Nutella Mug Cake 3_zpsvw5djzfu.jpgIngredients

  • 1 small banana
  • 1 egg
  • 1 tablespoon milk
  • 3 tablespoon flour (self raising – or use plain and add 1/2 teaspoon baking powder)
  • 1 teaspoon sugar
  • Pinch cinnamon
  • 1 tablespoon coconut oil (or any other oil – don’t use a strongly flavoured cooking oil!), melted if solid
  • 1-2 teaspoons of nutella

Mash up your banana, then add to a big mug. Beat in the egg and the milk. Stir in the rest of the rest of the ingredients (except the nutella) until it is all combined.

Take your nutella and try and spoon it into the centre of the mix – if it stays on the top it might burn. Microwave on medium powder for around 1 minute – until risen and gooey. Make sure you put a plate underneath as it will probably overflow!

 photo Banana Nutella Mug Cake 1_zpsyxq5pjv3.jpgCook for a few minutes before enjoying. Adding extra nutella if you are greedy like me…

Have you ever made a mug cake before?

PS: I’m working on a recipe for microwave mug Mac’n’Cheese. Watch this space! 

Recipes: Banana Cinnamon Swirls

One of the things I love most in the world is a good cinnamon swirl. Crispy on the outside, slightly soggy on the inside, spicy with cinnamon and almost tooth-wincingly sweet.

 photo 2015-10-01 20.08.49_zps2sotdi3z.jpgWhen Banana Moon Clothing asked me to create a banana recipe, I was originally going to go along the lines of banana and nutella. A failsafe combo which always works. Then I looked in my cupboards, realised I had very little of any baking bits and bobs and rethought my plan. Then a Bake-Off night craving hit and I threw some bits together. Leftover pastry, butter, sugar, cinnamon and banana. 20 minutes later I was tucking into cinnamon swirls and YUM.

The banana adds a sweetness which isn’t sickly at all, and ensures the little hint of sogginess that is essential for me in cinnamon rolls. And best of all? They used up that annoying strip of pastry I always seem to end up with after making pies…

 photo 2015-10-01 20.08.42_zps1f88qoc9.jpgIngredients (made 5 mini swirls – that is a small plate, promise!)

  • Pastry (I used one long strip)
  • 25g butter, melted
  • 1 tablespoon of sugar
  • 1/2 teaspoon of cinamon
  • 1/2 a banana, really thinly sliced

Spread the pastry with butter, then sprinkle over the sugar and cinnamon. Arrange the sliced bananas on top, then roll up tightly (seal with a little butter if it keeps unrolling). Slice to 1cm thick, then bake for 15-20 minutes at 180C until crisp and golden.

Perfect with a cup of tea, or as a quick but fancy brunch idea! And to use up the rest of the banana? Have a look for ideas here!

Are you a fan of cinnamon swirls? How would you use up leftover bananas?

Recipe: Quick Cheesy Cornbread & A Lazy Brunch Idea

I love me a good bit of brunch, and this is probably one of the best brunches I’ve had. I’m all about making my own as frankly a lazy weekend morning doesn’t involve getting dressed for breakfast…

 photo Cheese Cornbread Brunch 8_zpsfbeuyicl.jpgThe basis of this brunch is good bread, here I’ve made a Cheesy Cornbread. It’s unbelievably easy to do, and so, so quick – it took me 40 minutes from wandering into the kitchen to getting it out of the oven to cool. The cornbread is crisp on the outside, dense in the middle, cheesy throughout (with pockets of more cheese for good measure), and it’s got a warmth from the chilli too. It’s not overly spicy, but you could increase the heat if you fancied.

The rest of the brunch is standard fare. Bacon. Eggs. Done. I also added a little chilli butter to my plate, simply soft butter beaten with a few dried chilli flakes, as my recent course of antibiotics seem to be killing off my taste buds. Oh, and my grill decided to not turn on, so I might have crisped up the cornbread in the bacon pan…

 photo Cheese Cornbread Brunch 7_zpsbzsimtem.jpg photo Cheese20Cornbread20Brunch202_zpswt4vjnab.jpgIngredients (1 Small Cornbread Loaf/3 Mini Ones)

  • 175g cornmeal (“raw” polenta)
  • 50g plain flour
  • 125ml milk
  • 2 eggs
  • 1/2 grated chilli
  • 50g cheddar cheese, crumbled
  • 1.5 tablespoons of cottage cheese (soured cream or yoghurt would also sub in really well here)

Now, I’ve taken inspiration from Jamie Oliver’s Comfort Food book here, however I’ve made the recipe slightly heavier on the cornmeal, cut out the actual corn and not pickled the chilli. It’s slightly less sharp, it’s richer and possibly slightly drier – however I like it that way.

 photo Cheese20Cornbread20Brunch201_zps0v1pisrx.jpgTo make up the mix, just throw all the ingredients into a bowl and mix well. Pour into a lined tin (I used three mini loaf tins to make more individual portions) and bake at 200C for 20 minutes.

This easy cheesy cornbread is great served simply warm with a little butter, but I also love it dipped into a chilli, or obviously as a delicious weekend breakfast…

Cheesy Cornbread Chilli photo 43320635-0a57-44e6-8e53-3709717ad5cf_zpsnfgpgdsf.jpg photo Cheese Cornbread Brunch 9_zpstaltutpw.jpgFor the brunch option, simply slice and grill/fry your cornbread until crisp and top with bacon and an egg – I’m planning a post on cooking the best eggs soon so stay peeled for that one!

 photo Cheese Cornbread_zpsvehtug8z.jpg

What’s your favourite brunch dish?

Recipe: Homemade Popcorn, Multiple Ways

Since I started on my health kick of little changes I’ve developed a huge love of popcorn. Making it at home results in a low calorie snack that is incredibly filling, and can be adjusted to suit all kinds of cravings.

 photo Homemade Popcorn 4_zpsj6pugvuk.jpgI’ve salted it to replace crisps at lunchtime. I’ve added cinnamon to create a morning snack for lazy weekends. I’ve grated over dark chocolate for those evenings where only chocolate will do. And of course, I’ve covered it in toffee and baked until crispy – because that’s the only acceptable variation for a film night.

Popping your own corn is so ridiculously easy to do at home. I thought it would be hard, but honestly – it’s easier than cooking pasta!

 photo Homemade Popcorn 1_zps2pcnztir.jpgIngredients for Basic Popcorn

  • A small knob of butter
  • Popping corn – enough to cover the base of the pan you are using
  • A pan with a lid – this is very important!

First up, melt your butter over a low heat. Tip in the popping corn, place the lid on the pan, swirl to cover in butter and turn the heat to high.

Wait! Once it has started popping you can turn the heat down a little, but I like to keep it high. Once the popping slows back down, turn the heat off BUT leave the lid on for a few more moments.

After about two minutes, tip into a large bowl and add your flavourings, remembering to remove any unpopped kernels. If you are planning to make and store your popcorn, best to spread it flat to let it cool as this will keep it as crisp as possible.

Now, the lid is important because when it pops, the corn jumps all over the place. Covered in hot oil. Trust me, you don’t want it flying in your face. It’s for the same reason you let everything cool slightly before removing the lid, as there may be still some popping action!
 photo Homemade Popcorn 2_zps7ypjqorc.jpg

Flavouring Options

I quite like used salted butter for cooking, then adding a little sugar – the sweet salty combo is pretty awesome.

Adding cinnamon alongside sugar also works really well.

Grating over dark chocolate is always a good bet – though messy to eat. Cinnamon as well takes it to a whole other level of yumminess.

Spicy Cajun. Simply add some cajun spices (or whatever other spices you fancy) along with a little salt. Stir through and enjoy instead of crisps.

Toffee. My absolute favourite, but by far the worst for me. Either make your own toffee, or cheat like I normally do – add a tablespoon of toffee sauce per person to the popcorn, stir to coat and then tip onto a lined baking tray. Bake at 160C for 30 minutes, stirring every 10, until golden and crispy. Turn the oven off and cool inside so the popcorn stays crisp.

Peanut Butter. Yep – follow the instructions for the toffee popcorn, but add a teaspoon or so of peanut butter along with the toffee. Stir in some peanuts, bake and there you have it!

 photo Homemade Popcorn 3_zpsdjvrtmxc.jpgThe flavour combinations for homemade popcorn are pretty much endless – so go with whatever you love!

Are you a fan of popcorn? Ever made your own? What topping would you go for?

Recipe: “Vegan” White Chocolate Pancakes with Raw Raspberry Jam

Or, how many popular food trends can I get into one blog post. Because yep, these are vegan. The ‘jam’ is raw. The ‘jam’ uses chia seeds. The only reason vegan is in inverted commas here is due to the fact that I used normal, albeit lactose free, milk. And didn’t check my chocolate label. They work fabulously with dairy-free milk, and I’m sure if you are actually fussed about the vegan-ness you can grab some suitable chocolate.

 photo White Chocolate Pancakes and Raw Raspberry Jam - 5_zpsgnnidwcy.jpgFor the budgeters out there, Sainsbury’s 35p Basics white chocolate works perfectly well. And coconut oil doesn’t have to be expensive either, I’ve finally tracked some some branded by KTC, its stocked in the World Foods section of big supermarkets and is a purse-friendly £2.55 for a BIG jar. Far cheaper than anywhere else I’ve tried. Chia seeds are expensive anywhere but Whole Foods, where a decent size packet costs under £2. So with this and the rapsberries its not the cheapest of brunches. But it’s damn yummy…

The raw raspberry jam is a bit of a relevation for me. I’m not a huge lover of regular jams, finding them sticky, sweet and not tart enough. This is slightly more of a coulis texture, but it is satisfyingly sharp, a hint of sweetness and almost pure raspberry flavour. Best of all there’s no faffing with making it, and it keeps in the fridge for a few days.

The white chocolate pancakes are sweet, slightly chocolatey and surprisingly light considering their ingredients list. They do, however, burn easily whilst taking a while to cook. Not one to make when lacking patience (ahem…). These were inspiring by a recipe from Miel Cafe, but I’ve altered them to cut down the sugar slightly. Despite this mine are still super sweet!

 photo White Chocolate Pancakes and Raw Raspberry Jam - 6_zpsu68m9ahm.jpg photo White Chocolate Pancakes and Raw Raspberry Jam - 1_zpsivao6hcm.jpgIngredients (to serve two generously)

  • For the jam – 1 tablespoon of chia seeds, two tablespoons of water, a small handful of raspberries
  • For the pancakes – 80g white chocolate, 3 tablespoons of coconut oil, 1 teaspoon of baking powder, 100g of plain flour and up 90ml milk (dairy, soya, almond etc), a teeny tiny pinch of salt

Start by making the jam. Soak the chia seeds in the water for at least ten minutes. Then tip into a blender (I used a mini food chopper) with the raspberries and blitz until it’s your preferred consistency. Transfer to a jar and pop in the fridge.

For the pancakes, melt 50g of the white chocolate in a bowl, along with the coconut oil. Chop the rest of the chocolate into small chunks. Add the flour, baking powder and salt to the chocolatey-oil and mix well. Loosen with milk, a little at a time, until you have a pancake-like mixture. It shouldn’t be as thin as a crepe mixture, you’re looking for something similar to an American pancake mix.

Heat some oil on a low heat, and add a little pancake mix. Sprinkle over a few chocolate chunks immediately, then leave until the underside is golden. Flip (careful – they are a little more fragile that normal pancakes), cook until the other side matches, then keep warm until all the mix is used. Serve your vegan white chocolate pancakes with the raw raspberry jam and any spare chocolate chunks.

 photo White Chocolate Pancakes and Raw Raspberry Jam - 4_zpsyptl3dnl.jpg photo White Chocolate Pancakes and Raw Raspberry Jam - 3_zps1hzwkasq.jpgThey might be a bit cliche now, but I could totally get on the vegan bandwagon if it involved dishes like this! I’m not a huge advocate of the raw trend in general (I do like my food cooked!), but I can see the benefit in things like this. The raw jam is just so much fresher!

What’s your favourite foodie ‘trend’? Are you a pancake fan?