Recipe: Cupcakes with a surprise inside them
A quick and easy recipe for delicious cupcakes that have a yummy surprise in them
Read MoreFiltering by Tag: cacao powder
Recipe: Chocolatey Cupcakes
Get this quick and easy recipe for delicious cupcakes that are soft and spongey.
Read MoreThe Genius Behind Goodyfull
I have loved what I've found out about this company! It's all about empowering people with tools to positively improve their emotional and physical well-being. It's currently a vegan business, which I am nearly always keen to support, and for that reason, I bring you this article about Goodyfull!
Read MoreRecipe: Red Velvet Chocolate Chip Cupcakes
This is my second attempt at making a chocolate chip cupcake. I was disheartened after my first try because although they looked amazing they tasted really doughy and they weren't very moist. I used a different recipe this time and was super chuffed! These cupcakes were delicious, moist, sweet but not too sweet, they didn't take long to make, and all the ingredients were easy to find.
Read MoreRecipe: Sugar-Free Hazelnut Spread
Sugar-Free Hazelnut Spread
This recipe makes approximately 1 1/2 cups
Ingredients for hazelnut spread
- 1 cup organic hazelnuts - roasted
- 2 teaspoons of pure vanilla extract
- 3 tablespoons of organic cacao powder
- 3 tablespoons of pure maple syrup
- 1/2 cup of almond milk
- 1 tablespoon of organic coconut oil
- 1 pinch of sea salt
How to make vegan hazelnut spread
- Preheat the oven to 400°F
- Lay out the hazelnuts onto a baking sheet and pop in the oven for ten minutes
- Watch them carefully as oven temperatures vary and these can go from perfectly fine to burnt quickly
- Remove hazelnuts from oven
- Using your fingers or a paper towel, remove skins from hazelnuts - they will come off easily but it doesn't need to be perfect
- Place the hazelnuts in a food processor
- Process at high speed for 2-3 minutes until you have a paste
- Add coconut oil and process for another minute, until it looks smooth
- Add all remaining ingredients, process for another 2-3 minutes until you have a creamy texture
- At this point it will be quite thin and liquidy
- Place it into a jar (I use mason jars) and refrigerate for one hour
- Remove from fridge and it will be a spreadable texture
If you store this in the pantry, it will remain fresh for about 2 weeks. I like to make it in small batches so we never get to the point that it’s gone bad because we didn't use it quickly enough.
Use the spread on your favourite baked goods, fresh fruit (like apple slices) or on sprouted grain bread.
Recipe and photo courtesy of Sophia.