Spiced Plum Compote

Plums lend themselves well to spice and this easy compote recipe is great if you have a glut of plums that you need to use up from your garden. Ingredients 1kg plums 1 stick cinnamon 5 cloves 2 star anise 4 heaped tablespoons muscovado sugar   Method Place the spices in a small pan and…

Raw Hazelnut Chocolate Truffles

Ingredients 2 cups hazelnuts Cocoa powder Honey or maple syrup   Method Set about 20 hazelnuts aside then place the remaining hazelnuts in a food processor and blitz to a fine consistency.  Add two heaped tablespoons of cocoa powder and a heaped tablespoon of honey then blitz until fully combined.  When you blitz the nuts,…

Date Paste

Dates are an excellent natural sweetener and are extremely beneficial to health, unlike white sugar which is full of empty calories.  Making date paste is very simple and this versatile paste is great to have on hand to add to porridge, smoothies and cakes.  Dates are high in fibre and contain iron, vitamin B6, magnesium…

Spiced Pecan Granola

This granola recipe is easy to make doesn’t contain any refined sugar and salt like the shop bought varieties. It’s gluten free is a great source of vitamins, minerals and dietry fibre. (makes about 1.5 litres) Ingredients 4 cups rolled oats 1 cup pecans, roughly chopped ¼ cup pumpkin seeds ¼ cup linseeds 1 teaspoon…

Coconut & Date Banana Bread

Who doesn’t love a bit of banana bread?  This is a cracker of a recipe as it’s light and fluffy and doesn’t contain any refined sugar.  It’s the bananas, dates and coconut sugar which sweeten the bread.  Coconut sugar is less sweet than regular sugar so I don’t recommend swapping regular sugar for coconut sugar…

Black Forest Bliss Balls

These bliss balls are handy to snack on and will  keep for up to a week in the fridge in an airtight container.  You can freeze them but don’t roll them in coconut until they have been defrosted as the coconut will become mushy once frozen and will lose its bite. Makes approx 30 balls Ingredients 2…

Spiced Plum Clafoutis

This dish was inspired by Raymond Blanc’s Cherry Clafoutis recipe. Allow the spiced sugar to infuse for at least a day, if not longer. The clafoutis is best served warm, not piping hot so allow time for it to cool before serving. Serves 4 Ingredients For the spiced sugar 2 cinnamon sticks 4 star anise…

Vegan Chocolate Brownie

Ingredients 225g dark cooking chocolate 115g coconut oil 4 flax eggs (see below) 1 cup agave syrup 1 tsp vanilla extract 2 cups ground almond meal 1 cup coconut flour Handful of dark chocolate chips or chocolate buttons Cacao nibs, chopped Method Line and grease a 23cm square baking tin or casserole dish. Heat oven…

Gluten Free Dairy Free Chocolate Torte

Ingredients 200g coconut oil 200g cooking chocolate 200g honey 4 eggs 50g ground almonds 50g coconut flour Cocoa nibs to garnish (optional) Method Pre-heat your oven to 180C. Line a 20cm cake tin with greaseproof paper and coat with a thin layer of coconut oil. Melt the coconut oil and chocolate over a bain-marie. Meanwhile…

Zesty Lemon Coconut Cookies

These cookies are vegan, made with unrefined sugar and are just totally delicious. Our guests couldn’t get enough of them on our last trip and even requested the recipe… so here it is. Ingredients 60g coconut sugar 100g soft but solid coconut oil (needs to be malleable) Zest of 2 lemons Pinch of pink Himalayan…

Rhubarb & Custard Panna Cotta

This recipe should be made a day ahead then set over night for the best results.   Ingredients 200g rhubarb compote (click here for my rhubarb compote recipe) 500ml double cream 2 vanilla pods 5 eggs (yolk only) 100g caster sugar 10g gelatine leaf   Method Pour the cream into a small saucepan then take…

Rhubarb Tiramisu

This recipe should be made one day or at least eight hours ahead   500g rhubarb compote (Click here for my Rhubarb Compote recipe) 4 Eggs 500g Mascarpone 5 Tablespoons Caster Sugar (Sucre Fin) 250g Lady Finger Biscuits (you may have some left over)   Method Put 3 yolks and 1 whole egg into a…

Rhubarb Compote

This makes quite a large batch of compote.  You could halve it or make the whole batch and freeze some which is what I tend to do. Ingredients 1kg rhubarb 2 cinnamon sticks 2 vanilla pods Honey and or Maple Syrup to taste (you can also use sugar)   Method Wash the rhubarb in cold…

Mojito Curd Cheesecake

Ingredients   9 large gelatin leaves (about 22grams) 600g mascarpone 200g cream cheese 5 limes (juice and zest) 300g fine caster sugar 300ml double cream 300g jar The Cherry Tree’s Mojito Curd 300g digestive biscuits 125g unsalted butter, melted   Method Place the gelatin in a small bowl and cover with cold water, this will…

Strawberry Cupcakes w/ Turkish Delight Buttercream

Ingredients 85g self raising flour 85g plain flour 170g caster sugar 170g unsalted butter (room temperature) 3 eggs 1tsp bicarbonate soda 170g jar wild strawberry concentrate 10g dehydrated strawberries (optional)   Method Cream butter and sugar using a kitchen aid or an electric whisk until pale and fluffy. Slowly add the eggs one at a…

Easy Chocolate Brownies

If you’re a chocolate lover and you’re thinking about baking this weekend then have a go at my Chocolate Brownie recipe. It’s a really simple recipe and they taste delicious. Ingredients 225g dark cooking chocolate 115g unsalted butter 4 large eggs 1/4 teaspoon salt 1 1/4 cup white sugar 1 1/2 teaspoons vanilla extract 3/4…