I think that we can safely say that winter has arrived. Luckily for me I’ve not yet had my “summer” holiday yet so I’m holding on to the fact that I’ll get a bit of sunshine before I have to succumb to chunky knits and boots.
However, there is an upside to this dreary weather – HOT CHOCOLATE! And keeping in with my Nutella obsession (I could literally post Nutella recipes all day long – trust me)
Here is how to make Nutella hot chocolate…
I just love puff pastry. It’s so versatile and quick. Whenever I’m stuck for an idea of what to make the puff pastry tart usually makes an appearance.
These Camembert and broccoli tarts were the perfect Friday night dinner
The only problem with making so much almond butter is that I’ve now got to find ways to use it. So since I seem to have a bit of a sweet tooth this weekend I decided to make some almond and coconut butter cups.
These cups are basically a healthy (paleo and gluten free too) version of Reese’s Butter Cups.
They are extremely rich so it’s a great way of having a sweet snack without binging!
57g Almond butter
5 teaspoons honey (I used 3 teaspoons of honey and 2 of sweet freedom)
3 tablespoons coconut oil
90g pure creamed coconut* (you can use coconut butter if you’ve got it – but it’s the same thing)
1 teaspoon vanilla extract
5 tablespoons cocoa powder
12 mini cupcake papers Continue reading “Almond and Coconut Butter Cups – Gluten Free”
So I’ve been looking in to paleo and gluten free food stuff and found a great flourless brownie recipe {which I shall post in the next few days} but to make it you had to have almond butter. Well, almond butter isn’t that common in Wales {unless I’m missing it anywhere?} so I’ve made my own.
What you need {this makes a jar so if you’re only using it for one recipe don’t do so much}
280g of Almonds (about 2 cups)
Unless you buy roast almonds you’re going to need to roast them first. Pop them on a tray and roast at around 350 (gask mark 4) for about 10/15 mins.
35g Coconut Flakes (1/3 cup)
1/2 teaspoon of Sea Salt
