We just love a seasonal muffin…they are so versatile and portable. This is a good alternative to the sugar laden shop bought ones, and a big hit with my young kids. They’re almost soufflé like, light and fluffy muffins with warming winter spices! Absolutely delicious with a hot chocolate in front of a cosy fire.
We’re all used to festive flavoured cookies but these muffins are nice for a change. Bake them up over the festive season to enjoy for breakfast or as a snack in the lunch box.
They can be made with most nut or seed butters. I used light tahini (thats blended sesame seeds) and they were light and delicious. I was going to blend up some oats to use as the flour but decided to use Ready Brek instead and it worked, so I’ve kept it in the recipe.
Preheat the oven 170C. To make one big pudding grease a 1.2 litre ovenproof dish if making 2 puddings grease two 1 litre ovenproof dishes.
Chop the dates and put them into a mixing bowl with the bicarbonate of soda and cover with the boiling water. Set to one side for 15 minutes while you make the batter.
In a separate mixing bowl add the butter and sugar, use an electric mixer or wooden spoon to mix until light and creamy. Beat in the eggs one at a time, then beat in the black treacle.
Sieve in the flour and baking powder and gently fold into the batter. Then mix through the milk.
Check on the dates, mash them with a fork then pour the dates and liquid into the cake batter, stir in to combine. Spoon into the prepared dish or dishes.
The big pudding will cook for approximately 45-50 minutes. The smaller puddings will cook in 25-30 minutes.
While the pudding cooks make the toffee sauce. Put the sugar, butter and half the cream in on a low heat in a heavy bottom pot. Stir to dissolve the sugar, this will take about 5 minutes.
When the sugar has dissolved add in the black treacle and turn up the heat to a bubble. Let it bubble for 2-3 minutes.
Take off the heat and stir in the rest of the cream. You should have a nice brown toffee sauce. Transfer into a pouring jug.
When the pudding comes out of the oven, let it cool for 10 minutes then poke it with a skewer and pour over some of the toffee sauce (half the sauce if making a big pudding and quarter each if making 2 smaller puddings)
Serve the pudding warm with ice cream and warm toffee sauce.
You can cover and freeze the second pudding. Just defrost in the fridge overnight, warm through in the oven and serve as above.
It’s November the clocks have gone back the dark nights are drawing in quickly it’s time for warming comforting sweet puddings. Theres none more satisfying that a warm bowl of apple crumble and custard.
I remember making apple crumble in home economics, a long time ago. It’s a lovely pudding to make because you can make mostly by using your hands, to clean and cut the apples and to rub the butter into the flour and oat topping. There is something very nostalgic and timeless about it. I made it with my daughter this week its a lovely one to teach your kids.
We had a surplus of ruby red Irish eating apples so thats what we used and it turned out perfectly. Serve it with fresh cream, ice cream or our favourite, warm custard. Homemade is best but shop bought custard will also do the trick.
Growing up we always had baked and filled potatoes or mushrooms but never beetroot. In fact beetroot in our house usually came pickled in a jar. Beetroot usually gets the job as side veg but here it’s the star of the show.
Beetroots are an all year round veg, hearty and filling and full of goodness. If you get nice big beetroots in your box why not give this recipe a go. It’s sweet from the beets and salty from the feta and toasty from the spices. topped with crunchy walnuts its a complete meal.
Sometimes you need that quick fix to get you through the mid morning or afternoon slump!! This peanut butter fudge is the fix you need. No bake, 5 ingredients and flavours that were made for each other.
They keep perfectly in the fridge or freezer. Keep them in bite sized pieces for easy eating. The best part is that all the fabulous ingredients are available in groceries #organicingredients
These pumpkin brownies are incredible….I even surprised myself with this one! The bitterness from the chocolate works so well with the earthy sweetness of the pumpkin and the warming spices too. Make sure to have a nice warm drink, tea or coffee or a spiced latte, if thats your preference, and get cosy with this sweet autumn treat!
Liz on a previous post laid the foundations for this recipe and gave instructions on how to make your Autumn Flavour Kit with pumpkin puree and pumpkin spice mix, check it out and come back here to make these brownies. I’m a little bit obsessed with the pumpkin (aka Kuri squash) at the moment, I’ll be cooking them for all things sweet and savoury over the next few months.
Once you have your pumpkin puree and pumpkin spice at hand, there is an endless amount of autumn baking recipes to sift through and experiment with. My first thoughts were cake, cookies, bread and then this brownie. I did extend my research to the US where many bakers have a whole catalogue of spiced pumpkin recipes. I did a bit of tweaking with this recipe and the result was much better that I could have hoped for!
Halloween is creeping closer so its time to start thinking of some tasty treats to share! We are adding plenty of wholesome ingredients to balance the sugar overload at this trick or treating time of year! Make your own eyeballs too for that startled spooky MUMMY look!! I reckon these can even go into the school lunch boxes too! #nutfree
To make the task of decorating these flapjacks more enjoyable, I recommend making and baking them the day before and add the melted chocolate the next day along with the eyeballs. Adding the finishing touches is a nice job for kids. #kidsinthekitchen
Make them this Halloween and let us know what you think in the comments.
Homemade eyeballs – white fondant ready to roll icing and chocolate chips
Preheat your oven to 180℃. Line a square or rectangle brownie baking tin (8inc x 8inc) with parchment paper.
Begin by chopping or blending the dates.
Add the butter, brown sugar and chopped dates to a pot.
Put onto the hob and heat slowly to melt the butter and dissolve the sugar, , stir with a wooden spoon.
In the meantime measure the oats, seeds, coconut and cinnamon into a mixing bowl, give it a stir.
Check on the pot. Bring to a gently boil, mix well and take off the heat. The mix should be soft and sticky.
Tip the sticky mix into the bowl with the dry ingredients, mix well with a spatula or spoon or use your clean hands to coat all the oats and seeds.
Spoon it into the baking tin and push and smooth down. TIP: get a square piece of piece of parchment paper to and lay it on top and use your hands to smooth it out. Discard the paper.
Bake in the oven for 25 minutes, the top should be nice and golden.
Set aside to cool completely.
Slice into 12 even bars, a bread knife works best for these!
To decorate: Make some homemade eyeballs using some white fondant and chocolate chips. Roll the fondant into small balls and push in a chocolate chip for the pupil. Made 24.
Melt the white chocolate either in the microwave, check it every 30 seconds and give it a good stir to loosen or in a bowl over a pot of boiling water (baine marie) don’t let the water touch the bottom of the bowl . You need the chocolate to be fluid so its easy to spoon over the flapjacks. If it seems stiff melt it for a further 30 seconds and mix really well with a spoon again.
Line the flapjacks up on a chopping board lined with parchment paper and drizzle over the chocolate, add the eyeballs.
Allow the chocolate to set for 1 hour then devour!!!!
This is a real hearty seasonal soup. My organic veg box was delivered this morning (Fri) and seeing the earthy parsnips just made me smile because I only live 15km from where they were pulled from the ground! #buylocalproduce Parsnips and leeks are at their very best in autumn.
Leeks and parsnips are two of my favourite vegetables. I usually keep the flavours simple but couldn’t resist adding lentils and curry to make this soup a substantial meal.
The best part of this soup is that it only has a handful of ingredients, make it as spicy as you like and serve it with big generous chunks of organic sourdough bread.
This chilli is like a big hug…it’s warm and spicy and tingly, filling and comforting. Most of the ingredients came off the shelf of the Green Earth Organic store room. Tins of beans and tomatoes, spices and brown rice that comes in compostable packaging and some Galway grown squash and onions, to make it an organic bowl of tastiness!
Using a slow cooker is very convenient for time-poor/busy people. Stick it on in the morning and head out the door and when you get home in the evening dinner is ready!
Slow cooking brings out the best in some foods. It allows the flavours to mingle for hours and to permeate the ingredients, like the beans in this recipe. Any extra chilli can be used in a burrito the next day or frozen for dinner next week.
Lovely for the cooler weather.
**If you don’t have a slow cooker you can of course make this in a casserole pot on the hob or on the oven, cooking time approximately an hour on a medium heat on the hob or 180C in the oven.
This recipe is suitable for a 3.5 litre slow cooker.
To get more flavour from the base flavours, I recommend cooking the onions, garlic and spices on the hob first.
Finely dice the onions and chop the garlic.
Put a frying pan on medium heat. Add a tablespoon of oil and add the onions.
Cook gently to soften for 5-10 minutes. Add the chopped garlic, paprika, coriander, cumin, chilli, brown sugar, salt and pepper and cook out on low for another 5 minutes. Take them off the heat when they are soft and cooked.
While the onions are cooking prepare the butternut squash. You can peel it if you wish, but you can also cook the diced squash skin and all, it makes it quicker to prepare and more nutritious, especially because it’s organic. It’s also less wasteful.
Wash it and chop it into two. Scoop out the seeds. (You can roast the seeds in the oven with salt and pepper later)
Take one half of the squash and slice and dice it small.
Open all the tins, the black, kidney, cannellini beans add them all together to a colander to drain and rinse under cold water.
Set up your slow cooker, add the cooked onions, the squash, all the beans, then add the chopped tomatoes, fill the tomato tins with water and add both to the pot.
Toss in the bay leaves, add another pinch of salt and pepper and pop the lid on.
Cook it on low for 8 hours.
Serving suggestion: Cook up some brown rice and serve with sour cream and fresh coriander.