I have a childhood memory of the best homemade fudge. Every shop-bought fudge I’ve ever purchased has never lived up to that memory. It’s usually too close to caramel or toffee, too chewy or sticky. To me, fudge should hold together in blocks, but when you bite into it, it should have a buttery, sweet flavour and a slightly grainy, melt-in-the-mouth texture. It should crumble and be short and snappy rather than chewy and stretchy. I’ve been experimenting in the kitchen and I’m really happy with this recipe.
Our new Natruli butter blocks make it easy to recreate a dairy free version. This recipe works just as well with dairy/dairy-free ingredients so you do you. A jar of fudge is definitely going in all my homemade Christmas hampers to friends this year. Do you make homemade Christmas gifts? I’d love to hear about them in the comments.
300g sugar (our whole cane sugar is perfect for this recipe, otherwise use an even mix of soft brown and white sugar)
250ml milk (I use oat milk but any milk will work)
a large pinch of Achill Island sea salt flakes
1 tsp vanilla essence
Put all the ingredients except the vanilla into a heavy bottomed pot.
Melt them together over a medium-high heat, stirring regularly with a wooden spoon.
Bring the mixture up to a bubbling boil. Stir frequently and let it bubble and thicken for 20 minutes or until it reaches 115C.
Take the pot off the heat, add the vanilla then beat with a whisk for around 8 minutes or until the sugars start to crystallise. You should notice the mixture change from glossy and smooth to thick and grainy.
Scrape the mixture into a small baking tray lined with baking parchment (did you know we sell compostable baking paper?), level it out and score/cut it into 32 squares using a blunt knife or the edge of a spatula.
Cover the tray with a clean tea towel and let it set at room temperature for a few hours.
Once it’s completely cool you can pull it out and snap it into squares. Pack the fudge into an airtight container and enjoy within 2 weeks! It will store well at room temperature in an airtight container. It is prone to dry out in the fridge so it’s best to keep it at room temperature.
These deliciously dark, squidgy brownies are an absolute treat (and shhh! contain a few tricks too). Make these for the little monsters in your life and trick them into eating beetroot, sunflower seeds and black beans. Hahahahahaaaaaaa! *evil laugh*
This tricky treat is packed full of plant protein and fibre. It is gluten, nut, dairy and egg free, but most definitely not flavour free! So it’s perfect for everyone to enjoy at your Halloween party. These are seriously good, let us know if you make them. All the ingredients can be added to your next order. Did you know we have compostable bags of nuts, seeds, oats etc in the grocery section of our shop? We deliver to every address in Ireland. Happy Halloween!
100g sunflower or pumpkin seeds
100g porridge oats (gluten free if needed)
100g sugar (or your choice of sweetener)
100ml oat milk (or any dairy free milk)
1 tin of black beans (including the liquid)
5 tbsp oil or butter
6 tbsp cacao powder
2 tsp baking powder
a pinch of salt
250g cooked beetroot
250g melted dark chocolate
Preheat your oven to 180C and line a baking dish (I used a 20x28cm one) with baking parchment.
In a food processor, blend the sunflower seeds and oats into flour.
Then add the rest of the ingredients except the melted chocolate. Blend until smooth.
Mix in the melted chocolate then pour the batter into the dish. Even it out, getting into the corners, then bake for 40 minutes or until cracked on top and still a little wobbly.
Allow the brownie to completely cool in the dish. Then remove onto a chopping board to decorate and slice as you like.
Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x
100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)
Pre-heat your oven to 175C and line two tins with baking parchment.
In a large bowl, mash 8 very ripe bananas.
Add the oil, milk, sugar and vanilla and mix well to combine.
Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
Serve in thick slices as they are or with butter or my favourite, peanut butter!