The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.
As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.
160g room temperature butter (to make this recipe 100% plant based, substitute for margarine)
40g caster sugar
65g D8 Made cinnamon date butter
240g plain flour
50g demerara sugar & 20g ground cinnamon for rolling
Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23 baking tray with butter/margarine.
Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy.
Sift in the flour to form the biscuit dough and knead until smooth.
Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film.
Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage.
Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray.
Bake in the middle of the oven for approx. 10-15 minutes.
Remove from the oven, place on a wire tray and allow to cool.
Any hint of sun is an excuse to eat ice cream amirite?! And luckily for us Londoners, the ghosts of awful summers past are cutting us some slack and giving us plenty to be grateful for this year. When I have a craving for something sweet and creamy but can’t face a bit of dairy, this is my go to make-at-home solution. Also – did I mention that it is made with an award winning date butter???
1 cup tinned drained chickpeas, washed and rinsed
225g D8 Made Original Date Butter
110g smooth (sweetened) peanut butter
1 teaspoon vanilla extract
400ml coconut milk
1/4 tsp salt
50g crushed pistachios to serve
100g melted white & dark chocolate to serve
100g mixed berries to serve
Add chickpeas, nut butter, vanilla extract, coconut milk and 150g of D8 Made Original Date Butter to a mixer and blend for 30 seconds
In a separate bowl, mix remaining 75g date butter & salt until well mixed
Pour half of the chickpea mix into a L:255 x W:143 x H:66 loaf tin
Add half of the salted caramel mix to the chickpea mix in the loaf tin and distribute down the centre
Pour the remainder of the chickpea mix over the mix in the loaf tin
With the remaining salted caramel, distribute over the top of the ice cream mix
Place the mix in the freezer overnight
Serve in a bowl or in cones topped with melted chocolate or pistachios and fresh berries & enjoy!
Servings: 10 Amount per serving (excluding toppings)
London is basking in an absolutely glorious summer this year. Living a ten minute walk from both Hyde Park and Holland Park, I’m spoiled for choice for sprawling picnic spaces. When he and I head out for a picnic, I ALWAYS make these scones because they are the perfect picnic treat.
100ml almond milk (+ 25ml to wash)
1/2 tsp cayenne pepper
75g blue cheese (both dairy and non dairy varieties work well)
70g cold butter (or margarine) diced
Pinch of salt
2 tsp baking powder
100g D8 Made Black Pepper date butter
25g mixed seeds to top
Preheat the oven to 180 degrees celsius (356F or gas mark 4)
Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
Sift the flour, salt, cayenne pepper and baking powder into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
Add the cheese to the ‘crumb’ mix and ensure even distribution.
Stir in the milk until it forms a soft dough, careful not to overwork the dough.
Turn the dough onto a cool, floured surface and roll until it is 2 – 3cm thick.
Using a 6cm diameter scone cutter, stamp out scone and place on the baking sheet. Combine and re-roll the scraps and cut out more scones.
Brush the tops of the scones with milk and top with the mixed seeds.
Place the scones in the middle of the oven and bake for 12 – 15 min until golden brown.
Remove from oven and once cooled, store in a Kilner jar for your next day out in the sun.
Servings: 12 Amount per serving Calories 215 Total Fat 10.2g Saturated Fat 6.6g Cholesterol 17mg Total Carbohydrate 26.6g Dietary Fiber 1.9g Total Sugars 5.9g Protein 5.1g
If you’re anything like me, you love a bit of banana bread with your brunch. I’ve been experimenting with recipes that allow me to reduce my sugar intake but that are still light, fruity and hit that sweetness spot. Try this recipe in place of your normal banana bread for a low sugar twist.
270g plain flour
3 tsp baking powder
75g organic chopped nuts (optional)
75g coconut oil (or vegetable oil)
3 large mashed black bananas + 1 to top
110g D8 Sour Cherry date butter
150g halved fresh cherries + 30g to top
150ml unsweetened almond milk
1 tsp vanilla essence
Preheat the oven to 180 degrees celsius (356F or gas mark 4)
Combine the bananas, coconut oil, vanilla essence and date butter in a bowl and set aside
Mix the dry ingredients in a bowl
Gently fold the dry ingredients into the wet ingredients, adding gradually
As the mix stiffens, add the almond milk to loosen until all ingredients are mixed
Add the halved cherries to the mix and gently fold until evenly distributed
Line 2 L:255 x W:143 x H:66 loaf tins with baking paper and distribute the mix evenly
To decorate, lay the additional sliced banana and halved cherries to the top of the loaves
Bake for 45 minutes in the centre of the oven or until a skewer comes out clean
Allow to cool for 20 minutes
Remove from loaf tins and sprinkle with a light dusting of icing sugar
Serve with fresh fruit, cream or ice cream
Servings: 16 Amount per serving Calories 109 Total Fat 6.7g Saturated Fat 3.9g Cholesterol 0mg Total Carbohydrate 12.4g Dietary Fiber 1.6g Total Sugars 3.4g Protein 1.2g