SWEET TREATS
W E LOVE… BLUEBE RRY TART pg8 9 // BANOFFEE PIE pg9 3 // CHERRY TARTE TAR TIN pg9 6
Chocolate and cinnamon French toast
By Gradz Bakery (www.gradzbakery.co.uk)
GF V
Serves
2-4
| Prep
5 mins
plus chilling | Cook
10 mins
| Calories
221
(per serving)
4 slices of GRADZ yeast-free sourdough bread
2 free-range eggs
100ml (3½floz) milk
4 tbsp caster sugar, mixed with 2-3 tsp ground cinnamon butter, for frying
50g (1¾oz) dark chocolate, melted
1 Beat the eggs and milk together with a fork on a plate. Dip each slice of bread in the egg mix until coated.
2 Heat the butter in a frying pan and add the slices of bread, one at a time. Cook for a minute or so until the underside is golden, then turn and cook the other side until golden. Remove from the pan and sit on a plate. Continue cooking each slice of coated bread.
3 Dust the slices with the cinnamon sugar, drizzle over the melted chocolate, slice in half, then serve.
Peanut butter cups
By Abakus Foods (www.abakusfoods.com)
GF DF EF V
Makes
12
| Prep
15 mins
plus chilling | Cook
2-3 mins
| Calories
194
(per cup)
125g (4½oz) peanut butter
3 tbsp maple or golden syrup
1 tsp vanilla extract
250g (9oz) vegan chocolate chips
1 bag of Jujube fruit (30g (1oz)), cut into small pieces
1 Place cupcake cases into the holes of a 12-hole cupcake or muffin tin.
2 Combine the peanut butter, syrup and vanilla in a mixing bowl and place in the fridge.
3 Place the chocolate in a bowl and microwave for 2-3 minutes on about 70% power. Stir every 30 seconds.
4 Pour ½ tbsp chocolate in the bottom of each liner and spread with a spoon to evenly cover. Place in the freezer for 10 minutes.
5 Take ½ tbsp of the peanut butter filling and roll it into a ball. Place on top of the chocolate and gently flatten with your fingers. Leave enough room so the top layer of chocolate can fit.
6 Pour 1 tbsp melted chocolate over the filling and spread evenly with a spoon, ensuring that the chocolate has poured down the sides of the filling.
7 Sprinkle the cut up pieces of Jujube fruit over the cups, then place in the freezer for 10 minutes before serving.
The base is cooked, while the filling is raw!
Recipe taken from The mymuybueno Cookbook: 160 refined sugar-free recipes for everyday eating in your busy life by Justine Murphy, published by Meze Publishing. (RRP £25).
Blueberry tart
By Justine Murphy GF DF EF V
Serves
8-10
| Prep
30 mins
plus chilling | Cook
10 mins
| Calories
557
(per serving)
FOR THE BASE
150g (5½oz) gluten-free rolled oats
50g (1¾oz) ground almonds
25g (1oz) desiccated coconut
50ml (1¾floz) maple syrup