IN SEASON
HAZELNUT PRALINE SQUARES
These scrumptious crispy squares are perfect for anyone who loves Nutella as they are topped with a generous chocolate layer of hazelnut ganache.
Makes 16
50g caster sugar 50g blanched hazelnuts
COCONUT & BLUEBERRY SQUARES
Perfect for teatime or elevenses, these little cakes are delicious and naturally sweet.
Makes 9
250g coconut fl our 4 tsp baking powder 250g coconut crystals
75g dried shredded coconut or 50g coconut ribbons
200g cold coconut oil, plus 1 tbsp extra for greasing 2 eggs, beaten 200g fresh blueberries
1 Preheat the oven to 180C/gas 4. Grease a 20cm x 20cm square baking tin with coconut oil and line with baking parchment.
2 Put the coconut fl our, baking powder, coconut crystals and shredded coconut in a large bowl and mix to combine. Add the coconut oil and rub it in with your fi ngers until only small pea-size pieces remain.
3 Set aside about 250ml of the mixture, then stir in the eggs.
4 Pour the batter into the tin and smooth down with your fi ngers. Drop the blueberries evenly over the surface. Scatter the remaining dry coconut mixture over the top, allowing some of the berries to be left revealed. Pat down quickly, just enough to make contact.
5 Bake for 1–1 hour 20 mins, until golden brown and a skewer inserted into the middle comes out clean but moistened with crumbs. Leave to cool in the tin, then cut into squares before serving.
No-Sugar Desserts & Baking by Ysanne Spevack, published by Lorenz Books
14 | THE WEST COUNTRY FOODLOVER
FOR THE CARAMEL 1 tbsp golden syrup 1 tbsp glucose 100g marshmallows 80g butter 120g rice krispies
50g chopped roasted hazelnuts
FOR THE TOPPING 100g plain chocolate 1 tbsp butter
2 tbsp chocolate hazelnut spread
40g chopped roasted hazelnuts
YOU WILL NEED
Silicone mat or greased baking sheet
20cm square tin, greased and lined
1 Begin by preparing the hazelnut praline. Heat the sugar in a pan until melted. Do not stir the pan as the sugar is cooking, but swirl it to ensure that the sugar does not burn. Cook until the caramel is golden brown in colour. Spread the hazelnuts out on a silicone mat or greased baking sheet, and carefully pour over the caramel. Leave to cool and then blitz in a food processor or blender to very fi ne crumbs.
2 For the caramel, place the golden syrup, glucose, marshmallows and butter in a pan, and heat gently until the butter and marshmallows have melted. Stir in the hazelnut praline powder and mix well. Add the rice krispies and chopped hazelnuts, and stir so that they are coated in the mixture.
3 Spoon the mixture into the tin and press out with the back of a spoon into an even layer. Leave to cool.
4 Place a heatproof bowl over a pan of simmering water and add the plain chocolate broken into pieces followed by the butter. Stir until melted, and the chocolate and butter are fully combined. Add the chocolate hazelnut spread and stir in well. The mixture will thicken.
5 Spread the chocolate mixture over the top of the crispy cake and sprinkle with the chopped hazelnuts. Leave in the refrigerator to set for 3 hours then cut into 16 squares and serve. This will store in an airtight container for 2–3 days.
No-Bake Cakes & Treats by Hannah Miles, published by Lorenz Books
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