23/05/2010 by D.

These are completely addictive!

1 mug stoned dates, covered in boiling water
2 tsp vanilla extract
2 tbsp cocoa
(tbsp whiskey or rum opt.)
2 mugs porridge oats
dessicated coconut or ground almonds to roll them in

Cover the dates in boiling water and leave to stand. Mix together the other ingredients in a bowl.  Blend the date mixture until smooth, then add to dry mix and stir well. 

The mix should be firm enough to handle, but still a bit sticky; if not add some more oats or some coconut, if too dry add a little water (or something stronger).   Shape into small balls and roll in a plate covered with coconut.  Store covered in fridge for up to 2 weeks, or freeze up to 3 months.  This makes about 60.

Posted in Dates, Cocoa, Sweets, Coconut, Chocolate, Vegetarian, Butter, Recipe | Print | No Comments »

21/02/2010 by D.

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.

Posted in Wholemeal flour, Tea, Mixed fruit, White flour, Mixed spice, Bread, Snack, Coconut, Milk, Recipe, Toddler, Vegetarian, Cinnamon, Brunch, Eggs, Weaning | Print | No Comments »