We adore a great carrot cake, in the Clean Supper Club kitchen we have experimented with recipes over the last 12 months but this one is our absolute favourite.
Discovering the Free From Fairy gluten free flour & using the great Almond milk from Blue Diamond Almond Breeze - any almond milk from their range works really well- we've created a tasty moist cake.
We've included links to help you easily find the recipe ingredients. CARROT CAKE Recipe Makes a 3 tier cake Prep 35 minutes Bake 30-35 mins Storage In an airtight container for 3-4 days Equipment 3 x 20cm inch round cake tins Food processor Ingredients For the cake 375ml Original Almond Breeze 420g ground almonds 360g gluten free self-raising flour 300g coconut sugar 4 eggs 75g coconut oil 4 tbsp. chia seeds and 165ml of water 3 tsps. Apple cider vinegar 2-3 tsps. Ground cinnamon 1 tsp. mixed spice 300g carrots, grated 1 orange, juice & zest For the icing 350ml Coconut cream 2 tbsp. Coconut sugar 20g coconut oil 4 heaped tablespoons of Cashew butter ¼ tsp. Cinnamon powder Zest of 1 Orange Juice of ¼ orange Decorate with orange zest & chopped honey almonds Method Heat oven to 180°C (fan) Put the chia seeds into a bowl and cover with 165ml of water. Leave for 20 minutes until a gel forms around the seeds. Preheat the oven to 180° fan. Line the 3cake tin bases with baking parchment, then grease lightly with coconut oil. Gently melt the coconut oil over a low heat and set aside. Into a large bowl sieve the flour and ground almonds. Add the coconut sugar and the ground cinnamon & mixed spice. Stir together. In a blender place the chia seeds and 50ml of originalalmond milk, blend until smooth. In a separate bowl whisk together the eggs, 325ml of original almond milk and the apple cider vinegar until combined. Now add the blended chia seeds, coconut oil,grated carrot and the orange juice and zest - whisk until combined. Now pour the wet ingredients into the dry and mix until combined and smooth. Then divide the mixture equally between the three cake tins. Place on the middle shelf in the centre of the oven and bake for 30-35 minutes, until golden and a cocktail stick inserted into the middle comes out clean. Meanwhile for the cinnamon icing, gently melt the coconut oil, set aside and allow to cool slightly. Place all the other ingredients and the cooled coconut oil into a food processer or use a whisk. Blend all the ingredients together and spoon into a bowl and allow to set slightlyin the fridge for 30 minutes. Once the cakes are baked, place on a cooling wrack &allow to cool fully. Remove the cinnamon icing from the fridge and thickly spread between the cake layers and over the top. Decorate with chopped honey almonds and orange zest.
These salted almond no bake chocolate brownies are our latest addition to the Blue Diamond Almond collection of recipes. They are so simple to make and are an absolute joy to munch your way through and believe us you will do just that!
Gooey and rich no bake chocolate salted brownies. Filled with super-foods for a healthier twist.
Storage Airtight container in the fridge for up to 5 days
Equipment Loaf tin Cling film Food processer & blender
Makes 21 mini brownie bites.
Base 70g of coconut oil 200g of almonds 200g of pitted dates 2 tablespoons raw cacao powder 2 tablespoons of Chia seeds
Method Base Line loaf tin with a piece of cling film that covers the sides and base. Place all the ingredients into the food processer and blitz until combined but not quite smooth. Then firmly and evenly press mix into the loaf tin. Then place in the fridge for 20 minutes
Topping Using a blender, place all the topping ingredients into the blender. Blend until dense and gooey. Remove base layer from the fridge, then roughly spread the topping over the base. Return to fridge for at least 1 hour. To slice - lift out the brownie slab and cut into 21 mini brownie bite pieces.
Store in an airtight container in the fridge for up to 5 days.
We are loving creating all these delicious treats, meals and breakfasts.
Rich Chocolate Bark with Easter Treats By Clean Supper Club
We've had a bit of a chocolate frenzy with a stack of scrumptious Indigo Herb products! This is a true dark chocolate lovers paradise. A rich blend of cacao powder and cacao butter creates an intense dark chocolate bark, with swirls of lucuma chocolate. Studded with delicious Easter treats.
Equipment Baking tray Baking paper Food processor 2 small pans 2 glass bowls Fridge Easter shape moulds Spoons and spatulas
Method For the bark Cover a baking tray with baking paper Create 2 ban maries - using a pan with boiled water in the base, sit a glass bowl on top but do not allow it to touch the water.
Then add the cacao butter for the dark chocolate to one and the cacao butter for the lucuma chocolate to another. Gently heat and allow the cacao butter to melt.
For the dark chocolate – once the cacao butter is melted, carefully sieve and stir in the cacao powder, vanilla powder and stir thoroughly. Once this is fully combined add the yacon syrup. You will need to stir the yacon syrup in very thoroughly for a minimum of between 60 and 100 stirs.
Take the chocolate Easter mould and spoon in some of the melted dark chocolate. Shake gently to make sure there are no air pockets. Then place flat in the fridge to set. Note - We use a silicon mould as it is much easier to get the chocolate out of.
To make the fig eggs, add the figs & the soaked cashew nuts to the food processer and blend until smooth. Then add the cacao powder, lucuma powder and dry cashew nuts, blend again until powders are combined but nuts still retain a crunch. Roll using your hands and roll into varied size eggs shapes and pop into the fridge.
Meanwhile melt the cacao butter for the lucuma chocolate in the second ban marie. Remove from heat. Once melted add the coconut sugar and stir until dissolved. Then stir in the lucuma powder thoroughly.
Now pour the dark chocolate onto the baking tray until about the size of an A4 sheet of a paper, spread out until between 1-2 cm in thickness. Then use 1/2 of the lucuma mix & randomly spoon over the lucuma chocolate. Use a cocktail stick swirl it into the dark chocolate.
Remove the chocolate shapes from the moulds and take the fig eggs from the fridge. Now place these carefully on to the melted chocolate. Crack and add a handful of organic raw cacao beans and finally sprinkle with bee pollen grains.
Once complete place in a cool dry place to set.
Note any left over fig eggs keep in an airtight container and store in the fridge and enjoy.
Spoon the remaining lucuma mix into the mould and pop in the fridge to set.
Once set, scatter with remaining chocolate animals and share with family and friends. Enjoy!
Our Week in Food & Breakfasts As always aiming for great flavours and a healthy twist on our favorite foods. Thing is those healthy twists & scrummy food swaps are now so ingrained they've become very everyday! Time to raise our game & switch it up a bit. Be ready for some new flavour combinations and more seasonal food from our family kitchen.
We love a satisfying risotto, with its creamy and comforting feel. This dish has beautiful cod flaked throughout and the delicious flavours of lemon, asparagus and peas. This recipe is dairy free and is part of our recipe collection for Blue Diamond.
Serves 4 25-30 minutes
Ingredients 600-700ml of Unsweetened Almond Milk 300g Arborio risotto rice 1 stick of celery (finely chopped) 1 onion (finely chopped) 1-2 garlic cloves (crushed) 1.5 tbsp. rapeseed oil 1 litre of vegetable stock 400g cod 100g frozen peas 125g asparagus A good pinch of salt 1 bay leaf Few peppercorns Few twists of black pepper
To Serve 120g bag of Pea Shoots 70g bag of Rocket 4 wedges of lemon
First make a litre of vegetable stock with boiling water.
In a heavy based pan heat the oil over a medium heat. Add the chopped onion and celery and sauté for 5 minutes until they have softened. Then add the garlic and cook for a further 2 minutes.
Now tip the rice into the pan and stir together for a few minutes, until the rice starts to turn translucent. Then pour over a quarter of the stock, simmer and keep stirring until the liquid has been absorbed. Keep stirring.
Whilst the rice and stock is simmering – in a separate shallow pan add 500-600ml of the Unsweetened Almond Milk, a bay leaf, a few peppercorns and a good pinch of salt. Heat the milk slowly over a low heat until it reaches a gentle simmer. Add your fish and depending on the thickness of the fillet, cook for 12-15 minutes until the fish gently flakes away. Once ready remove the fish from the milk and flake the flesh away. Cover and keep to one side.
Once the first stock has absorbed into the rice continue to add the same amount of liquid again, keep stirring and repeat until you have used all the liquid. This should take around 20 minutes. Taste the rice to check if it’s cooked. If not add some more stock and keep stirring until the rice is soft but still has a slight bite. Remove the risotto pan from the heat stir in 100ml of the Unsweetened Almond Milk. Flake the fish and stir half through the risotto. Cover the remaining fish and leave to one side for a few minutes.
In a separate frying pan sauté the asparagus in 1/2 tablespoon of oil for a few minutes until slightly charred and put to one side once ready.
To serve spoon the risotto onto plates, add the asparagus, top with remaining flaked fish, a handful of pea shoots, rocket, few twist of black pepper and squeeze over some lemon juice.
This indulgent cake is perfect for a special event. It’s tangy, moist and beautifully coconutty. Filled and topped with a sweet almond butter based cream. It not only looks stunning - it tastes delicious. Our cake is created using fabulous ingredients from Indigo herbs and the Free From Fairy. Gluten free, dairy free,
Time Prep 35 Bake 25-30
Storage Airtight container for 3 days.
Ingredients For the Cake 280g of ground almonds 240g of gluten free self-raising flour – our favourite is the whole grain self-raising flour from the Free From Fairy. 200g of Indigo Herbs coconut sugar 250ml of unsweetened almond milk 3 eggs 4 limes juice & zest 3 tablespoons of Indigo Herbs coconut oil 3 tablespoons of Indigo Herbs chia seeds 2 teaspoons of apple cider vinegar 1 teaspoon of raw vanilla powder
Put the chia seeds into a bowl and cover with 8 tablespoons of water. Leave for 20 minutes until a gel forms around the seeds.
Preheat oven to 180° fan. Using baking parchment line the base of 2x20cm cake tins, then grease the tins lightly with coconut oil.
Gently melt the coconut oil.
Into a large bowl sieve the flour and ground almonds. Add the desiccated coconut, coconut sugar and raw vanilla powder. Mix together, using either a food mixer or a whisk.
In a blender place the chia seeds and 50ml of unsweetened almond milk, blend until smooth.
In a separate bowl whisk together the eggs, 200ml of unsweetened almond milk and the apple cider vinegar until combined. Now add the blended chia seeds, coconut oil, lime juice and zest - whisk until combined. Pour into the dry ingredients and mix until combined and smooth.
Then divide the mixture equally between the two cake tins.
Place on the middle shelf in the centre of the oven and bake for 25-30 minutes, until golden and a cocktail stick inserted into the middle comes out clean.
Meanwhile for the coconut icing, gently melt the cacao butter and coconut oil. Place all the other ingredients into a food processer or use a whisk. Add the almond butter and coconut cream blend until creamed together then add the coconut sugar, lime juice, blend and finally add the melted (and slightly cooled) coconut oil and cacao butter. Blend together spoon into a bowl and allow to slightly set in the fridge for 30 minutes.
Once the cakes are baked, allow to cool fully. Remove the coconut icing from the fridge and thickly spread between the cake layers and over the top. Decorate with delicious coconut chips, bee pollen, lime zest and a slice of lime.
Equipment Pans Mixing bowl Whisk or food mixer Food processer
We were introduced to this gorgeously smooth chocolate by a fellow chocoholic. Since then we've been trying to sneak it into everything. Delighted to be asked to create a divine smoothie bowl by Lucocoa Chocolate. We cannot decide whether is too decadent for breakfast or too healthy for a dessert. Try it & let us know.
Smooth, elegant and deliciously decadent. Ingredients For the Smoothie - 4 chunks of Natural Blonde Lucocoa Chocolate 2 Frozen bananas, chopped 1 handful of cashew nuts – ideally soaked 1 peach 3 table spoons of nut milk
Method For the Smoothie Bowl Place cashew nuts into a bowl and cover with water, soak for a minimum of 3 hours. Drain water. Add all ingredients to a blender and blitz until smoothie and creamy.
Using a ban marie gently melt 8 chunks of Lucocoa Naturally Blonde chocolate and coconut oil. Slice the fruit. Spoon the smoothie into a bowl, scatter with fruit and drizzle with melted Lucocoa Naturally Blonde chocolate. Enjoy!
A rich decedent smoothie bowl perfect for sharing. Part of our delicious Clean Supper Club recipe collection for Blue Diamond Almonds. This recipe uses Almond Breeze nut milk and the extremely more-ish Blue Diamond Honey Roasted Almonds.
Ingredients Chocolate Smoothie 1 avocado 3 frozen bananas 4 heaped tablespoons of raw cacao powder 100ml of Almond Breeze of your choice, we choice the Unsweetened Almond Breeze.
Caramel Scoop 12-pitted dates 3 tablespoons of Almond Breeze 1 ½ maple syrup
Toppings 5 strawberries 1 banana ½ packet of Blue Diamond Honey Roasted Almonds 1 teaspoon of Bee pollen Raspberries Chocolate drizzle (1 heaped teaspoon of coconut oil and 2 tablespoons of raw cacao powder)
Method Peel and chop the bananas, place them in a freezer bag and freeze overnight.
For the chocolate smoothie using a blender or food processer blend together the avocado, frozen bananas, raw cacao powder and your Almond Breeze until smooth.
Then spoon evenly into two bowls.
For the caramel scoop, remove the stones from the dates and put in a blender or food processer and blitz until gooey. Add the Almond Breeze and maple syrup and blend until combined.
Then spoon on to the chocolate smoothie bowl.
Now it is time to get creative with your toppings!
To Serve For the chocolate drizzle, in a pan melt 1 heaped teaspoon of coconut oil, once melted stir in the raw cacao powder.
Slice the bananas, shape the strawberries, and chop the Blue Diamond Honey Roasted Almonds. Scatter over the smoothie bowl and then sprinkle over the bee pollen and decorate with either fresh or frozen raspberries. Finally drizzle over the warm chocolate.
On Monday night I had a transformative experience…
Three friends and I headed into Manchester to see a screening of EMBRACE a film created by Taryn Brumfitt an amazing lady and mother of 3.
So “just another chic flick?” you say “what’s so great about that?” What’s great, is I sat there with 3 mothers all of us overwhelmed with tears of frustration, realisation, understanding and giggles running down our faces as the brutal honesty of Taryn’s message sank in.
The documentary explores the global culture of body loathing and body shaming that has spread and is spreading at a frightening rate. The films tag line is one woman’s journey to inspire everybody well on Monday night my friends and I were more than inspired!
The message that runs through the film is how to help yourself to transform from a body hater to a body lover. To over come your foibles, wobbles, stretch marks or whatever it is that disheartens you about your body and knocks your self-confidence.
The images that caused a global sensation
Taryn established the Body Image Movement in her home country of Australia – their goal is to get women around the world to say NO to…
Excessive “Photoshopping” of body images in the media
Being programmed by the media and corporations into accepting unrealistic body images
Prescribing to the notion that being a certain weight determines whether you’re healthy
Sexualisation of girls in the media and modern culture
The objectification of women
Society and advertising preying on women’s insecurities
My 3 friends and I are all Mums of young girls, we spent a long time afterwards, sharing our own experiences of growing up, comments that had been negatively made towards us, comments that stuck with us, altered how we saw our selves, how we dressed, behaved. We don’t want this for our girls or boys.
We all agree it is frightening how young children start to become body conscious. But this is not just about helping change the views of young girls about themselves but about how we can help all our children become more confident in both mind and body. Embrace is overflowing with honest and positive messages.
The documentary is certified 12A – it should be part of our children’s education so they can learn to love them selves. It should be part of our learning curve as parents to help us love ourselves so they can love themselves.
Please watch this film, share this post and let us help Taryn Brumfitt and the Body Image Movement spread the word.
A quick, refreshing blend of apple & mint to help fuel our day and feed our guts. So blenders at the ready!
Ingredients 1 banana (we prefer to use a frozen banana) 1 small avocado 1 medium apple A good handful of fresh mint leaves A handful of fresh spinach leaves juice of 1/2 a lime
Depending on your blender power you may need a splash of coconut water or water. Blend together until smooth, then spoon into a bowl. We've added our granola to the top, cacao nibs and some coconut flakes as we love the contrast between the crunch and smoothie.