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
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
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
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
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
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
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
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 !