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
Ingredients
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
Method
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
Ingredients
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
Method
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.
