Tag Archives: chocolate

Zucchini Banana Cocoa Muffins

14 May

Yup that is a bit of a mouthful of a name.  I had some over-ripe bananas and some extra zucchini that I hadn’t got around to using.  A little searching on pinterest (are we ready to start use “pinteresting”?) and I came across The First Mess, which is another brilliant food blog full of yummy veggie and vegan food.  These brownies have me thinking of doing a vegan June…

I didn’t have all the ingredients for the original so made a few changes.  They are really moist and I am looking forward to my mid-morning snack every day this week.

Zucchini Banana Chocolate Muffin

Adapted from The First Mess

Ingredients

  • 2 ripe bananas
  • 1 cup oat milk
  • 1/3 cup coconut oil (melted)
  • 2 cup spelt flour
  • 1/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 grated zucchini
  • 1/2 cup chopped pistachio nuts

Method

  1. Blend bananas, milk and coconut oil
  2. Combine dry ingredients
  3. Add wet to dry and stir in zucchini
  4. Put into greased muffin tin and cook on 180°C for about 20 minutes

Makes 12

p.s. I really need to start baking things aside from muffins so I can take prettier food pictures.  It is the only reason for baking right?

Montezuma’s British Pudding Chocolates

18 Apr

I have written about some of Montezuma’s chocolates before but spotted some of their new ‘British pudding’  flavours when we were wandering around Shoreditch the other day and thought I would have to try them out.

The two flavours I tried were Lemon Meringue and Treacle Tart.  And yes I am aware of the irony of taking a picture of chocolate in a fruit bowl.

Both flavours were really good.  The Lemon Meringue was a dark chocolate with a subtle lemon essence and tiny bits of meringue.  Because of the higher cocoa content you couldn’t eat the whole bar in one sitting but definitely good as a piece or two after a meal.  The Treacle Tart was milk chocolate with a toffee flavour and hazelnut nibs.  This was totally moreish and I almost ate the whole slab, and would have too if I knew Mr wouldn’t have been mad with me if I had.

And just to assuage some of you guilt from eating two slabs of chocolate Montezuma’s is one of the great British companies which I love because they have a strong ethical and environmental policy.  The way all business should be run.

Please note this is not a sponsored post but just my own opinoin.

Montezuma’s chocolate summer edition

4 Aug

Prior to moving to the ‘burbs I lived in uber cool Shoreditch.  As well as having uber cool people who wear skinny jeans and plimsols it has a chocolate shop which I loved.  Montezuma’s, despite the name, is a British company who makes amazing chocolate bars and truffles.

One concern to me with food is its social and environmental impact.  Although Montezuma doesn’t use fairtrade certified chocolate it was voted as one of the Guardian’s Top 10 Ethical Chocolate Companies in 2007.  They do however practice what they call “trading fairly” working directly with cooperatives in South America and paying higher prices than fairtrade.  Of course, this isn’t independently monitored but as a small business we can hope down the line it will become possible for them to do so (mmm…. possible dissertation project?). I’d be interested to know your thoughts on not going fairtrade.  I do feel fairtrade has it issues (expensive for suppliers to obtain certification being just one) and that all trade should be fair, which seems to be what Montezuma’s is doing.  Although some sort of independent reporting would be useful.

A large portion of their products are organic and they also have a green policy in place which aims to reduce their impact through using recycled packaging and sourcing packaging locally.

It could be my bias to their amazing chocolate but as a small British producer which seems to have a strong idea of what it means to do good business they are alright in my book.

That said, I wanted to tell you about their limited edition summer range.  British puddings in a chocolate bar!  I only tried two of the three: Eton Mess and Apple Crumble.

The Eton Mess is Ecuadorian dark chocolate swirled with creamy white chocolate with strawberry & meringue and the Apple Crumble is Venezuelan milk chocolate with apple and biscuit.  They were both really good but I surprisingly enjoyed the apple crumble one more with little bites of tart apple.

This is not a sponsored post, but Montezuma’s if you are reading this I wouldn’t turn down any.  Thanks.

Tea time brownie

17 Jul

We went to meet an old school friend of T’s today for tea and so I thought it would be nice to take something along to eat.  These are just a simple brownie recipe from Smitten Kitchen with a few little changes to try to make them slightly healthier.  They are really yummy and can please both brownie preferences with the ones on the edge been more cake-like and the ones on the inside being slightly fudgier.  I am in the latter camp (see all the lovely gooyness).

Ingredients

  • 90 g margarine
  • 80 g fat-free yoghurt
  • 125 g spelt flour
  • 140 g dark chocolate (I used Green and Blacks 85% cocoa)
  • 150 g fruit sugar
  • 3 eggs, lightly beaten
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch salt

Method

  1. Preheat oven to 160ºC, line glass/ceramic baking tray with tinfoil and spray with oil/non-stick spray
  2. Melt chocolate and margarine in a double boiler or microwave
  3. Once melted and smooth stir in yoghurt and then the eggs.  Make sure well combined and then add the fruit sugar and stir until smooth (it gets a really beautiful shine).
  4. In a separate bowl combine the flour, salt, baking powder and baking soda.  Pour in wet ingredients and mixed until well combined.
  5. Pour into prepared dish and bake for 30-35 minutes.
  6. In theory these should be left to cool before cutting up but they would taste really good warm with some ice-cream.

Makes about 24 (each about 105 calories)

Week in food

4 Jul

Chocolate chunk and pistachio chocolate vegan biscuits

I made these biscuits (sorry no short witty name) last week.

I used this recipe from Joy the Baker and just substituted chopped pistachio nuts for the coated seeds.  I used spelt flour; fruit sugar (1/2 cup) in place of the full cup of both types and coconut oil.  I left my dough in the fridge overnight and made the cookies in the morning.

They were really yummy.  Not crunchy but more cake like.  And a good chocolate hit.  I would, however, eat them all within a day.  By day three they had become a bit stale in terms of texture.

Plum Tart

I also made this tart.  It was nothing special in fact it was quite an odd combo with a peanut butter crust based.  It’s based on this savoury tart by Have Cake Will Travel which is so easy and versatile.  It would probably taste a lot better with some sort of chocolate tart filling …  It did look very pretty however.

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