Cameron’s Easter Cherry Muffins

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Cameron, who loves to dance and play the drums wanted to get a little creative in the kitchen during half term. Together with his dad the two developed an Easter muffin recipe, which they can also enjoy on a day out or even to take to school and work.  


INGREDIENTS:

  • 50g Cherry Bomb

  • 60 g Ombar dark chocolate

  • 240ml of dairy-free milk

  • 1 teaspoon of apple cider vinegar

  • 180g of self-raising flour

  • 100g of golden caster sugar

  • 1/2 teaspoon of baking powder

  • 1/2 teaspoon of bicarbonate of soda

  • 65g of melted coconut oil

  • 150g pitted and cut cherries


METHOD:

Prepare the cherries by taking out any stones and cutting them into halves or quarters.

In a small bowl, mix the milk and apple cider vinegar until fully combined. Let the mix rest for about 5 minutes.

In a bigger bowl, mix the flour, Cherry Bomb granola, sugar, baking powder and bicarbonate of soda.

To the smaller bowl with the milk mix, add the melted coconut oil and whisk until well combined.

Now add the wet ingredients to your dry ingredients and mix until it created a smooth batter.

Break the Ombar chocolates into small pieces (similar to chocolate chips). Add to the mix.

Now add the cherries and give it a quick stir.

Fill the roughly ¾ muffin cases with the batter.

Pop them into the oven at 180 degrees for around 20 minutes. Check them after around 15 as the baking time depends on your oven and how full your cases are.

Once they are baked, place them on a cooling rack until they are fully cooled.

Enjoy!




Zoe's Chocolate Cherry Crumble

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Spoonie Zoe, who is a passionate runner and traveller, loves to indulge in not so naughty desserts. Whilst her and her boyfriend were looking for something they could make and enjoy together Zoe came up with the idea of making her own crumble recipe. Going through her fridge and cupboards she found everything she needed and came up with a delicious Chocolate Cherry Crumble recipe. Yum!

INGREDIENTS:

Base

  • 750g Cherries (a mixture of sweet and sour is ideal)

  • 10ml Water

  • 20g Coconut Sugar

  • 1tbsp Cornflower

  • juice of half a lemon

Topping

METHOD:

In a saucepan, mix and heat the cherries, coconut sugar and water.

Bring to boil then lower the heat and let it simmer for ten minutes

In a small cup, mix together the cornflower and the lemon juice until it becomes a paste

While stirring, slowly add the cornflower mixture to the cherries to allow them to thicken slightly

As soon as the cherry syrup starts to thicken a little, remove from the heat and transfer to a baking dish

In a mixing bowl add the Cherry and Chocolate granola, the maple syrup and the oats to form a sticky and chunky combination

Scatter loosely on top of the cherries

Bake at 180 degrees for 20-25 mins

Serve with coconut yoghurt or double cream

Spoonie tip: as the granola is already baked it doesn’t need a long time in the oven, its more to heat it up all together and slightly brown the uncooked oats with the maple syrup

Marie-Claire's Cherry Drop Christmas Cookies

Christmas is just around the corner but due to the busiest time of the year we barely had a chance to make some cookies! Here’s a super simple recipe which will bring the scent of freshly baked cookies and Christmas spirit to your home in no time.

Ingredients:

Method:

Measure and pour Cherry Bomb granola into a bowl, break down bigger clusters using a fork.

Add the flour and stir the two components until well mixed.

Add the sugar and cinnamon.

Measure the butter and put into a pot, heat the butter slowly (it should not boil) until fully melted. Add maple syrup to the butter and mix well.

Pour the butter/ syrup mix over the dry ingredients and mix with a fork until a dough is formed. Add Cupsmith Hot Chocolate to the mix and mix well.

Put mix aside.

Add baking paper onto a baking tray and preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

Using your hands form 12 balls out of the dough and place them with enough space between each other onto the tray.

Push each ball down slightly.

Bake the cookies for 12-14 minutes. They will still be very soft when the time has elapsed. Take them out of the oven and leave them for at least 15 minutes to cool down before moving them.

If you wish, drizzle some melted chocolate on them once they are fully cooled down.

Happy Christmas!

Energy Granola Bars

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INGREDIENTS:

  • 270g Cherry Bomb granola

  • 75g Puffed brown rice

  • 75g Dried cherries

  • 65g pumpkin seeds

  • 150g Doisy and Dam Dark Chocolate (with Maple, toasted rice and pink salt) broken up into small pieces.

  • 1 tsp salt

  • 255g honey or maple syrup

  • 4 large egg whites

  • 58g peanut butter

  • 58g rapeseed oil 

METHOD:

Heat the oven to 180 degrees Celsius. Fan ovens 160 degrees. 

Combine the granola, puffed rice, dried cherries, pumpkin seeds, dark chocolate and salt in a mixing bowl.

Whisk the honey, egg whites, peanut butter and oil in a separate mixing bowl until combined. Pour this mixture into the bowl with the dry ingredients and stir well.

Line one large baking tray or two smaller bread tins with baking parchment and fill with the granola bar goodness! Press down firmly on the mixture.

Bake in the oven for about 25 minutes or until golden on top.

Remove from the oven and leave to cool.

Cut into squares or bar shapes and enjoy with a strong coffee!

Yoghurt Granola Bark

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Whoever invented yoghurt bark, should get a pat on the back. It’s so simple to make, yet looks like a masterpiece. We turned into excitable 9 year olds when we made our own version to share with you guys.   

With blue skies and increasing temperatures comes ice cream and this is a great, healthier (and cheaper) alternative. Try making this for a summer get to together or breaking up into pieces and storing in the freezer for a healthy pud for the week ahead.

 

Ingredients:

  • 500g x Greek yoghurt

  • 2 tbsp. honey

  • 50g Cherry Bomb granola

  • Large handful blueberries

  • Large handful of raspberries

Method:

Mix together the yoghurt and honey, giving it a good stir until well combined.

Line a baking tray with kitchen foil and pour the yoghurt mixture on top of the foil. Spread the mixture out to your desired thickness, ours was approximately 2cm thick.

Sprinkle on the granola and berries and place in the freezer for 3 hours, or until it is completely frozen.

Remove from the freezer and break the bark up by cutting using a sharp knife or bashing it using the end of a rolling pin.

You can store the bark in pieces in the freezer in food bags.

Enjoy!