Indy Power: Festive party bakes

Delicious festive party bakes from Indy Power.

Gingerbread muffins

These are delicious for breakfast, with tea in the afternoon or warm after dinner with a scoop of ice-cream. My favourite thing about them is the gorgeous festive smell that takes over the kitchen as they come out of the oven.

Makes 12. Gluten-free, dairy-free & vegan


150g gluten-free oat flour

1 tsp baking powder

¼ tsp salt

1½ tsp cinnamon

1 tsp ground ginger

3 tbsp melted coconut oil

125ml maple syrup

1 tsp vanilla essence

75ml nut milk

125g coconut yoghurt


Preheat the oven to 180˚C.

Mix together the gluten-free oat flour, baking powder, salt and spices in a large bowl.

Pour in the coconut oil, maple syrup, vanilla essence and nut milk and mix well. Fold in the coconut yoghurt until smooth.

Bake for about 20 minutes – I usually know they’re ready when their smell reminds me.

Leave them to cool on a wire rack for a few minutes before serving warm.


Chocolate Pecan Tart

Chocolate pecan tart


This is so gorgeous, especially for entertaining. The crisp toasted pecan crust is so perfect with the silky dark chocolate filling and I love it with a little sea salt sprinkled on top.

Serves 8. Gluten-free, dairy-free & vegan


For the crust: 100g pecans

100g ground almonds

Pinch of sea salt

45ml melted coconut oil

2 tbsp maple syrup

For the filling: 250ml full fat coconut milk

200g dark chocolate

35g coconut sugar

For the topping: 50g pecans


Preheat the oven to 180˚C.

Add the pecans for the crust to your food processor and blend until fine. Add them to a large bowl with the ground almonds, a good pinch of sea salt, the melted coconut oil and maple syrup and mix well. Press the crust mixture tightly into the bottom of an 8in tart tin and up the sides.

Bake at 180˚C for about 15 minutes, until golden. Leave the crust to cool.

Spread the pecans for the topping out on a baking sheet and bake at 180˚C for 8-10 minutes until toasted.

Add all of the filling ingredients to a large saucepan on medium-low heat. Whisk until melted. You should have a gorgeously silky chocolate mixture.

Pour the filling into the cooled crust. Finely chop the toasted pecans and sprinkle them all over the top with a pinch of sea salt. Pop it in the fridge for 2-3 hours to set.

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