At last month’s Creative in Residence supper club I insisted to my co-host Charlotte that I put a vegan chocolate mousse on the menu. And I’m going to be honest, I had to fight for it. I really wanted to prove vegan and tofu can be delicious - and I achieved it with this recipe.
Next month I’m co-hosting my first ever Supper Club, eek! Creative In Residence is a series of Supper Clubs for creative entrepreneurs to connect and support one another over delicious, seasonal food. The dessert for the evening will be this poached pear cake, served with chai spiced yoghurt and salted date caramel. Enjoy your tasty preview!
I have another guest blogger with my on the Pantry this week and I'm so thrilled to be able to introduce you to her. Today we are welcoming Sophie from stunning healthy eating food blog Oatsodelicious to answer some questions and then whip up a batch of cookies for us. I saw them on her blog and couldn't resist!
This Christmas it felt only right to invite back once again the baker I know best in my life to bring us a festive recipe: my sister from baking kitchen Ella Rose Cakes. After the success of her courgette cake in the summer I tasked Ella with making The Flourishing Pantry a Christmas centre piece, with lots of lovely Christmas spices.
In the second recipe I'm bringing you in collaboration with sugar free brand Free'ist I've whipped up a chocolate avocado mousse which makes for the perfect dinner party dessert. With a crunchy biscuit base and topped with Free'ist caramel popcorn this one looks the part and is full of hidden fruit!
I've been exploring recipes together with Yogi2Me recently all with the theme "What does a yogi eat?" and this week's recipe is one of the rather tasty results of that exploration which I wanted to share with you all. Regardless of whether you interpret your yogic diet to include animal products or not this recipe is very much a vegan friendly and one for all to try. You can use any berries you want...
Now we all know how much I enjoy baking. That's right.... not a lot! But in order to give you guys a brilliant cake recipe I asked my sister Ella of Ella Rose Cakes to write me a recipe. I won't spoil the surprise but it turns out baking isn't always easy for a pro, especially when you're working without sugar. I'll let Ella tell the story...
This is a recipe I made inspired by one of my favourites, Roz Purcell at Natural Born Feeder. I was worried about not having any flour in the recipe so I added some to mine, which made them less 'fudgy' and a little more crumbly. But you can always leave out the flour for a more true Roz fudge-like texture.
SERVES: 12 small-ish pieces
PREP TIME: 30 minutes
COOK TIME: 25 minutes
- 1 tin black beans and juice
- 7 tbsp rice malt syrup (or sweetener of choice)
- 6 tbsp cacao powder
- 100g dark chocolate (I used 90%) – melted
- 150g pecans, roughly chopped
- 1 tsp baking powder
- 2 tbsp buckwheat flour (or gluten-free flour of choice)
- Preheat oven 180°C
- In a food processor or nutribullet blend up the black beans together with their juice until smooth.
- Place into a mixing bowl stir in the cacao powder, sweetener, dark chocolate and baking powder. Gradually add the flour to get the texture you want. Remember it will dry out in the oven!
- Lastly, fold in the pecan pieces.
- Spoon this mix into a lined brownie tin (Roz suggests a 6″x 6″ small tin)
- Bake for 25 minutes until crisp and firm on top.
- Allow to cool before cutting.