Blood Orange Sponge Cake

by Lou Robbie

Happy Mothers Day! Some of the best moments shared are with tea and cake. Theres nothing nicer than a homemade cake baked for someone special and theres no one more special than a mother (especially on Mothers Day). I couldn’t resist adding some beautiful blood oranges with their stunning crimson colour to a simple sponge recipe to make this delightful cake.

This cake tastes divine and is a real seasonal treat. If blood oranges are no longer in season try with regular oranges or lemon.

Lou 🙂

Ingredients

  • 225g butter – soft
  • 225g sugar
  • 3 eggs
  • 225g self raising flour
  • 1 blood orange, zest and fruit chopped
  • For the caramelised blood oranges
  • 2 blood oranges finely sliced
  • 1 cup of sugar
  • ⅓ cup of water 
  • Cremé fraiche to serve 

Method:

  1. Preheat the oven 170c. Line and grease a 9inc cake tin.
  2. Add the soft butter to a mixing bowl and, using an electric hand mixer, beat for a couple of minutes.
  3. Gradually add in the sugar and beat well until combined and the mix becomes pale in colour.
  4. Beat in the eggs one at a time and continue to beat to get air into the mix.
  5. Sieve in the flour and carefully fold in with a spatula.
  6. Zest 1 blood orange, then cut off the skin and white pith, remove any seeds and dice up the flesh.
  7. Add the zest and chopped flesh to the bowl and gently fold in.
  8. Pour the batter into the prepared cake tin and bake for 45 minutes until cooked through.
  9. In the meantime make the caramelised blood orange slices. Slice 2 blood oranges thinly, discard the ends and any pips.
  10. Add the cup of sugar and water to a wide pot and cook on medium until the sugar is dissolved.
  11. Add all the orange slices and simmer for 30 minutes turning half way through.
  12. Take the slices from the pot and put them on a plate to cool, pour the pink syrup into a jug.
  13. Top the cooled cake with the cooled blood orange slices. Cut and serve a slice with creme fraichê and pour the syrup over.

Spinach and Banana Pancakes

by Lou Robbie

St Patricks day is around the corner and we are very excited to cook and bake with all things green to celebrate! Spinach is a super food in so many ways. Great for fibre, vitamins K, C, A, iron and lots lots more. The flavour of baby spinach is subtle enough that it can be used in sweet recipes too and its perfect partner is the dominant flavour of a banana!

Tip: Use a powerful blender to mix the spinach along with the wet ingredients and you’ll get this lovely vibrant green colour through the pancakes.

We stock all the fresh and dry ingredients you need to make these fun green pancakes!

Lou 🙂

Ingredients:

Method:

  1. Tip the cup of spinach into a blender along with the banana, egg, plain yoghurt, milk and blend until really smooth and bright green.
  2. Sieve the plain flour, baking powder, bicarbonate of soda and sugar into a mixing bowl. Mix really well with a spoon.
  3. Pour in the green liquid mix and gently stir the batter until no flour remains.
  4. Warm a frying pan on a medium heat and lightly oil.
  5. Add 2 dessert spoons of batter per pancake to the frying pan and use the back of the spoon to make them round. Cook 3-4 pancakes at a time if they fit on the pan.
  6. Cook until little bubbles appear then flip and cook for a further minute or two until cooked through.
  7. Serve warm with your favourite toppings .

BEANS beans good for your HEART!

by Lou Robbie

We are celebrating “Heart Health” this week and no better way to do so than with a warming bowl of homemade heart healthy beans!

The food we fuel ourselves with is so important when it comes to our hearts. This homemade beans dish packs in RED (like the heart) ingredients; onions, tomatoes, peppers and paprika these are all great for lowering the chances of heart disease. The beans of course are a great source of fibre that also contributes to a happy healthier heart!!

We’ve topped our beans with a protein packed poached egg, but add tofu if you wish.

All the organic ingredients can be found in our groceries www.greenearthorganics.ie/

Lou 🙂

Ingredients:

  • 1 tablespoon oil
  • 400g beans (choose black, kidney, butter or cannellini) – drained
  • 400g chopped tomatoes
  • 1 red onion, finely diced
  • 1 red pepper, finely diced
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chilli – optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon honey or maple syrup
  • To serve poached eggs or tofu and fresh chopped parsley to sprinkle

Method:

  1. Warm a frying pan on a medium heat and add the oil.
  2. Add the diced red onion and cook to soften for 5 minutes.
  3. Tip in the diced red pepper and cook for a further 5 minutes.
  4. Add the salt, pepper, paprika, cumin, chilli and honey, stir in and cook the spices for a few minutes, if they begin to catch add a tablespoon of water.
  5. Pour in the tinned tomatoes and stir in the drained beans.
  6. Simmer on low for 30 minutes. Taste the beans and adjust the seasoning if needed.
  7. Poach an egg or two in a separate pot then serve up.
  8. Scoop the beans into a bowl top with an egg or two and some chopped parsley if you are feeling fancy.

Homemade Twix Bar

by Lou Robbie

The Twix bar is so iconic! Well known for its biscuit base, caramel centre and topped with chocolate. Would you believe me if I said these are sugar free, wheat free, dairy free and an utterly delicious alternative. #guiltfreetreats

The date and almond caramel filling is divine, make extra and use it for dipping apple slices, in brownies, on porridge or add it to smoothies.

Find all the ingredient needed in the groceries section, most of which are in compostable or reusable packaging.

Lou 🙂

Ingredients: Makes 8-10

  • For the base
  • 100g coconut flour
  • 80g coconut oil, melted
  • 60ml (4 tbsp) honey or maple syrup
  • For the caramel
  • 6 pitted dates
  • 40g coconut oil , melted
  • 1 teaspoon vanilla extract
  • 100g almond butter (or cashew butter)
  • 2 tablespoons honey or maple syrup
  • 4-6 tablespoons of hot water
  • To finish:
  • 100g good quality dark chocolate

Method:

  1. Line a small tray (4x8inch approx) or lunch box with parchment paper.
  2. Start by making the base, measure the coconut flour, melted coconut oil and maple syrup into a mixing bowl. Stir well to combine.
  3. Spoon into the tray and push down to flatten. Tip use an extra piece of parchment paper the size of the tray put it on top of the base and push to flatten with the palm of your hand. Chill the base for 5 minutes.
  4. For the caramel add all the ingredients to a small blender, pulse to blend and add the hot water as needed- you might not need it all. Blend until smooth, the consistency should be thick and not too loose.
  5. Spoon the caramel onto the base and smooth with the back of a spoon until its nice and even. Chill for at least 1 hour.
  6. After this time cut into bars and place on a wire rack or plate.
  7. Melt the chocolate gently in a pot or in the microwave.
  8. Spoon the melted chocolate over top of the bars and chill for 10 minutes. Enjoy!

Energy balls – nut free

by Lou Robbie

Whats the best thing about a homemade snack? For me its knowing exactly what has been added plus adding exactly what I like! I’ve been making these little energy balls for my kids and I for almost 5 years. I keep them nut free so the kids can take them to school in their lunch boxes. I make big batches so I can freeze the extra and grab them from the freezer to have with a coffee or to take on a car trip or picnic. They are little nuggets of goodness and much better than anything you’ll pick up in the shops!

You’ll find all 5 of the ingredients you need in our online groceries.

Enjoy,

Lou 🙂

Ingredients – makes 22 approx

Method

  1. To make the balls: Add the dates to a bowl and cover with boiling water to soften.
  2. Meanwhile blend the oats, seeds, coconut, cocoa powder.
  3. Drain the dates and add them to the blender. Blend until it looks like a thick paste. If it looks dry and won’t roll add a dash of boiling water and blend again.
  4. Roll into balls – big or small- whichever you prefer. Add the extra coconut to a wide bowl. To help the coconut stick, wet your hands and roll the balls again then add to the coconut.
  5. Store in a container in the fridge for a week or freeze them for 3 months.

Celebration Pancakes with Toffee Apple & Coconut Granola

by Lou Robbie

Pancakes are the best any time of year but make them extra special for new years day brunch! Make them large with sticky toffee apples, coconut granola and add your favourite ice cream plus a few sparklers if you wish!

Happy New Year to you, may 2023 be a healthy and happy one.

Lou x

Ingredients

  • For the toffee apples
  • 3 apples, peeled and diced
  • 1 knob of butter
  • 2 tablespoons maple syrup
  • For the coconut granola
  • 100g oats
  • 100g desiccated coconut 
  • 50g butter
  • 50g honey
  • For the pancakes
  • 2 tablespoons of butter – melted 
  • 250g self raising flour 
  • 1 flat teaspoon bicarb of soda
  • 2 tablespoons light brown sugar
  • 280ml milk
  • 1 teaspoon vanilla essence/extract
  • 1 egg – at room temperature 
  • 1 tablespoon white or cider vinegar or lemon juice
  • oil to fry 
  • vanilla ice cream to serve

Method

For the toffee apples.

  1. Warm a frying pan on a medium heat. Add the knob of butter, and warm through to melt. Tip in the diced apples and cook to soften for a couple of minutes. Add the cinnamon and maple syrup. Cook for a further few minutes until you get a toffee consistency, then pour into a bowl.

For the coconut granola

  1. Preheat the oven to 170c.
  2. Add the coconut, oats, honey and melted butter to a bowl, mix well. Transfer to a lined baking tray.
  3. Toast in the oven for 10-15 minutes, until nice and golden. Keep a close eye so it does not burn. When its cooled pour into a serving bowl.

For the pancakes

  1. Add the flour, sugar, bicarb of soda to a mixing bowl, give it a good stir.
  2. Measure the milk into a jug, crack in the egg, add the vinegar and vanilla and whisk well. Pour into the mixing bowl withe the flour and mix the batter with a fork.
  3. Add the melted butter and gently fold in.
  4. Warm a frying pan on a medium heat, add a drizzle of oil.
  5. To make big pancakes add 4 tablespoons of batter to the pan. Cook until you see bubbles, then flip. Repeat with all the batter.
  6. To serve, stack the pancakes on a plate, add the toffee apples, a few scoops of ice cream, top with coconut granola and a drizzle of maple syrup.

Sticky Toffee Pudding

by Lou Robbie

The things we do for the people we love! My husband loves a sticky toffee pudding because it is as it claims with the addition of Super Sweet at the beginning!

A dip in the temperature has prompted warm comforting food at home. Serve your sticky pudding warm with cold ice cream on top and drizzle over the warm toffee sauce.

This recipe makes 8 portions so I decided to divide the batter and make 2 puddings. One for November and one for December. Something to look forward to.

Lou 🙂

Ingredients – makes 1 large pudding to serve 8 or 2 smaller puddings serving 4 each

For the toffee sauce

  • 250ml double cream
  • 100g butter
  • 200g light brown sugar
  • 1 tablespoon black treacle

Method:

  1. Preheat the oven 170C. To make one big pudding grease a 1.2 litre ovenproof dish if making 2 puddings grease two 1 litre ovenproof dishes.
  2. Chop the dates and put them into a mixing bowl with the bicarbonate of soda and cover with the boiling water. Set to one side for 15 minutes while you make the batter.
  3. In a separate mixing bowl add the butter and sugar, use an electric mixer or wooden spoon to mix until light and creamy. Beat in the eggs one at a time, then beat in the black treacle.
  4. Sieve in the flour and baking powder and gently fold into the batter. Then mix through the milk.
  5. Check on the dates, mash them with a fork then pour the dates and liquid into the cake batter, stir in to combine. Spoon into the prepared dish or dishes.
  6. The big pudding will cook for approximately 45-50 minutes. The smaller puddings will cook in 25-30 minutes.
  7. While the pudding cooks make the toffee sauce. Put the sugar, butter and half the cream in on a low heat in a heavy bottom pot. Stir to dissolve the sugar, this will take about 5 minutes.
  8. When the sugar has dissolved add in the black treacle and turn up the heat to a bubble. Let it bubble for 2-3 minutes.
  9. Take off the heat and stir in the rest of the cream. You should have a nice brown toffee sauce. Transfer into a pouring jug.
  10. When the pudding comes out of the oven, let it cool for 10 minutes then poke it with a skewer and pour over some of the toffee sauce (half the sauce if making a big pudding and quarter each if making 2 smaller puddings)
  11. Serve the pudding warm with ice cream and warm toffee sauce.
  12. You can cover and freeze the second pudding. Just defrost in the fridge overnight, warm through in the oven and serve as above.

PB Fudge

by Lou Robbie

Sometimes you need that quick fix to get you through the mid morning or afternoon slump!! This peanut butter fudge is the fix you need. No bake, 5 ingredients and flavours that were made for each other.

They keep perfectly in the fridge or freezer. Keep them in bite sized pieces for easy eating. The best part is that all the fabulous ingredients are available in groceries #organicingredients

Let us know if you try them,

Lou 🙂

Ingredients

Method

  1. The method could not be easier. 
  2. Make some space in your freezer- or you can let it set in the fridge.
  3. Line a small square baking tin with parchment paper 8x8inc or similar.
  4. Melt the coconut in the microwave or in a small pot. 
  5. Mix in the peanut butter, desiccated coconut, honey and half the dark chocolate. 
  6. Pour the mix into the tin and shake it lightly to get into the corners. 
  7. Sprinkle the remaining chocolate on top. 
  8. Carefully place in the freezer to set- or the fridge. 
  9. When completely set chop into bite sized pieces. 

Pumpkin Brownie

by Lou Robbie

These pumpkin brownies are incredible….I even surprised myself with this one! The bitterness from the chocolate works so well with the earthy sweetness of the pumpkin and the warming spices too. Make sure to have a nice warm drink, tea or coffee or a spiced latte, if thats your preference, and get cosy with this sweet autumn treat!

Liz on a previous post laid the foundations for this recipe and gave instructions on how to make your Autumn Flavour Kit with pumpkin puree and pumpkin spice mix, check it out and come back here to make these brownies. I’m a little bit obsessed with the pumpkin (aka Kuri squash) at the moment, I’ll be cooking them for all things sweet and savoury over the next few months.

Once you have your pumpkin puree and pumpkin spice at hand, there is an endless amount of autumn baking recipes to sift through and experiment with. My first thoughts were cake, cookies, bread and then this brownie. I did extend my research to the US where many bakers have a whole catalogue of spiced pumpkin recipes. I did a bit of tweaking with this recipe and the result was much better that I could have hoped for!

I really hope you make them and enjoy them,

Lou

Ingredients – makes 16 squares

For the brownie batter

For the pumpkin batter

  • 225g granulated sugar
  • 180g pumpkin puree 
  • 170g butter, melted
  • 2 large eggs , at room temperature
  • 200g plain flour
  • 2 teaspoons pumpkin spice** (follow the link Autumn Flavour Kit to make your own or add 1 teaspoon ground cinnamon and 1 teaspoon mixed spice)
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat the oven to 180°C and butter and line with parchment a 9×13-inch (23×33- cm) baking tray.

For the brownie batter

  1. In a mixing bowl beat (with an electric mixer) or whisk together the melted butter and sugar. 
  2. Then crack in the eggs and beat for a few minutes until pale in colour.
  3. Using a sieve, sift in the flour, cocoa powder and baking powder. Gently mix with a spatula to combine. 
  4. Finally, fold in the chopped chocolate and spread evenly in the prepared pan.

For the pumpkin batter

  1. In a mixing bowl beat or whisk together the melted butter and sugar. 
  2. Then crack in the eggs and beat for a few minutes until pale in colour. 
  3. Gently stir in the pumpkin puree. 
  4. Using a sieve, sift in the flour, baking powder and pumpkin spice. Gently mix with a spatula to combine. 
  5. Pour the pumpkin batter on top of the brownie batter.
  6. Bake in the oven for 25-30 minutes. You want the brownie to be a bit gooey so don’t over bake.

Halloween – Flapjack Mummies!

by Lou Robbie

Halloween is creeping closer so its time to start thinking of some tasty treats to share! We are adding plenty of wholesome ingredients to balance the sugar overload at this trick or treating time of year! Make your own eyeballs too for that startled spooky MUMMY look!! I reckon these can even go into the school lunch boxes too! #nutfree

To make the task of decorating these flapjacks more enjoyable, I recommend making and baking them the day before and add the melted chocolate the next day along with the eyeballs. Adding the finishing touches is a nice job for kids. #kidsinthekitchen

Make them this Halloween and let us know what you think in the comments.

Lou 🙂

Ingredients – makes 12

To decorate: 100g white chocolate melted

Homemade eyeballs – white fondant ready to roll icing and chocolate chips

Method:

  1. Preheat your oven to 180℃. Line a square or rectangle brownie baking tin (8inc x 8inc) with parchment paper.
  2. Begin by chopping or blending the dates.
  3. Add the butter, brown sugar and chopped dates to a pot.
  4. Put onto the hob and heat slowly to melt the butter and dissolve the sugar, , stir with a wooden spoon.
  5. In the meantime measure the oats, seeds, coconut and cinnamon into a mixing bowl, give it a stir.
  6. Check on the pot. Bring to a gently boil, mix well and take off the heat. The mix should be soft and sticky.
  7. Tip the sticky mix into the bowl with the dry ingredients, mix well with a spatula or spoon or use your clean hands to coat all the oats and seeds.
  8. Spoon it into the baking tin and push and smooth down. TIP: get a square piece of piece of parchment paper to and lay it on top and use your hands to smooth it out. Discard the paper.
  9. Bake in the oven for 25 minutes, the top should be nice and golden.
  10. Set aside to cool completely.
  11. Slice into 12 even bars, a bread knife works best for these!
  12. To decorate: Make some homemade eyeballs using some white fondant and chocolate chips. Roll the fondant into small balls and push in a chocolate chip for the pupil. Made 24.
  13. Melt the white chocolate either in the microwave, check it every 30 seconds and give it a good stir to loosen or in a bowl over a pot of boiling water (baine marie) don’t let the water touch the bottom of the bowl . You need the chocolate to be fluid so its easy to spoon over the flapjacks. If it seems stiff melt it for a further 30 seconds and mix really well with a spoon again.
  14. Line the flapjacks up on a chopping board lined with parchment paper and drizzle over the chocolate, add the eyeballs.
  15. Allow the chocolate to set for 1 hour then devour!!!!

Happy Halloween, enjoy!