Half Sugar Cinnamon Shortbread Rounds

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.

Ingredients

  • 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

Method

  • 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.
  • Enjoy!
Cinnamon shortbread rounds

Black and Blue Scones

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.

Black and blue scones

Ingredients

  • 300g flour
  • 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

Method

  • 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.

Nutritional Information

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

#datebutter #savoury #plantbased #d8made #easy #picnic #treats #easybakes #summerbakes

Low Sugar Banana and Cherry Loaf

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.

Ingredients

  • 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

Method

  • 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

Nutritional Information

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

#datebutter #lowsugar #plantbased #highfibre #brunch #d8made #easy #brunchbakes #homemade #dairyfree #eggfree