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Afternoon Tea

August 10, 2016

This week in celebrating #AfternoonTeaWeek, it's time to get baking, so we've gathered some of our favourite alternative, healthy recipes to serve for your afternoon teas, that wont leave you feeling guilty!

 

 
 
Gluten-free Blueberry Muffins - Madeleine Shaw
 
 
INGREDIENTS
  • Makes 12 muffins

  • 500g of buckwheat flour

  • 1.5 tsp of baking powder

  • 1 tsp of cinnamon

  • 1 vanilla pod

  • 100g of medjool dates, chopped

  • 300g of blueberries

  • 2 eggs, beaten

  • 300ml of almond milk (or other milk of choice)

  • 100g of coconut oil

  • ½ lemon zest and juice

  • 250g of maple syrup

 

DIRECTIONS

 

Preheat the oven to 180 C.

Mix the flour baking powder, cinnamon and vanilla pod together with a pinch of salt.

Blend the coconut oil and almond milk together in a food processor or smoothie maker. Pour into another bowl and stir through the maple syrup, lemon zest, juice, blueberries, dates and eggs, making sure to blend everything together really well.

Fold together the wet mix and dry mix before pouring into 12 muffin cases. Bake for 25 minutes until golden on the outside and cooked through.

 

 

 

 

Apple & Polenta Cake - Wild Delicious
 

 

INGREDIENTS

 

130g ground almonds
150g white spelt flour, sifted
150g polenta
1 teaspoon baking powder
Pinch of salt
Finely grated zest of 1 unwaxed lemon
200ml honey
180g Greek-style natural yogurt, plus extra for serving
4 large free-range eggs
180ml cold-pressed olive oil

for the apples
70g unsalted butter
40g honey
600g eating apples, peeled, cored and cut into 2cm dice

 

 

DIRECTIONS

 

Preheat the oven to 170ÅãC. Grease and flour a 26cm loose-bottomed cake tin.
For the apples, melt the butter and honey in a medium saucepan, bring to the boil and allow it bubble until
it caramelises a little. Lower the heat, add the prepared apples and cook for a further 2 minutes, stirring with
a wooden spoon until all the pieces are nicely golden. Remove from the heat and set aside.
Mix all the dry ingredients together in a large bowl. In a separate bowl, mix all the wet ingredients together
then add the wet mixture to the dry mixture and fold until thoroughly combined. Stir in the apples.
Scrape the mixture into the prepared tin and level the top with the back of a spoon or a palette knife. Bake
in the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven
and leave to cool in the tin before turning out. Serve with a little dollop of Greek yogurt.

 

 

 

 

Raw Chocolate & Orange Brownies - Livia's Kitchen 

 

 

INGREDIENTS  

 

For the Brownies

 

300g blanched almonds (230g pulsed into coarse flour) 70g chopped to add in at the end

7 tablespoons raw cacao powder

200g soft medjool dates

75g maple syrup

The zest of 2 medium oranges

himalayan salt

For the Frosting

85g of almond butter

40g of coconut oil

35g of date syrup

2 tablespoons of raw cacao powder

1 orange zest

1/2 a cup of fresh orange juice

 

For the Topping

 

The zest of half an orange

himalayan salt

 

 

METHOD

 

Pulse the first set of almonds into a coarse flour in the food processor.

Add all other ingredients to the food processor and mix well.

Add in the rest of the almonds at the end and pulse until chopped.

Spread into brownie tin and then make frosting.

Spread frosting on it and leave to set in the fridge for about 2-3 hours.

Add the garnish and cut into brownie squares

 

 

We hope you enjoy making (and eating!) these lovely treats... let us know how you get on by tweeting a photo to @baytreecleaning !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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