Food_Heaven_-_November_2019

By Alpro (www.alpro.com/uk)

Recipe by Waitrose. Thousands of recipes

can be found at http://www.waitrose.com/recipes

40 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

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SERVES 15

185g (6½oz) hazelnuts, roasted and

finely ground

185g (6½oz) self-raising flour

90g (3oz) sugar

1 tsp cocoa powder

1 tsp baking powder

a pinch of salt

240ml (8½fl oz) Alpro Hazelnut

Original drink

80ml (2¾fl oz) sunflower oil

60g (2oz) dark chocolate pieces

1 Preheat the oven to 190°C/Gas Mark

5. Line a muf fin tray with paper cases.
   2 In a bowl, mix the ground hazelnuts
   with the flour, sugar, cocoa powder,
   baking powder and salt.
   3 Make a well in the centre of the dry
   ingredients and pour in the Alpro
   HaJzelnut Original and sunflower oil,
   stirring all the time.
   4 Finally, add the chocolate pieces and
   mix thoroughly.
   5 Fill the muffin cases with the mixture
   to three-quarters full and bake for
   18-20 minutes.

160ml (5½fl oz) coconut cream

grated zest of 1 lime, plus extra to

serve (optional)

2 large British Blacktail Free-Range

Eggs

50g (1¾oz) desiccated coconut

175g (6oz) self-raising flour

1 Preheat the oven to 170°C/Gas Mark

3. Liberally grease a 12-hole muffin tin
   and sprinkle the extra 3 tbsp sugar
   between the holes. Trim the ends off
   the kiwi fruit, then remove the skin
   with a vegetable peeler. Cut each fruit
   into 4 slices widthways and sit a slice
   inside each muf fin hole.
   2 In a mixing bowl, cream the butter
   and sugar using electric beaters until
   light, about 3-4 minutes. Beat in the
   coconut cream and lime zest, then
   beat in the eggs, one at a time. Beat in
   the desiccated coconut and flour to
   make a smooth batter.
   3 Divide the batter between the
   muffin holes and bake for 20 minutes.
   Cool for 10 minutes, then run a knife
   around the sides of the cakes to
   loosen, then turn out onto a chopping
   board. Carefully ease out any pieces
   of kiwi that have stuck to the tin and
   place them back on top of the cakes.
   Scatter with extra lime zest, if liked.

TIP! These are lovely served warm

with a dollop of coconut yoghurt or ice

cream, if liked, or cooled to room

temperature and served with tea.

75g (2¾oz) unsalted butter,

softened, plus extra for greasing

115g (4oz) light brown muscovado

sugar, plus 3 tbsp for sprinkling

3 Waitrose 1 Perfectly Ripe

Golden Kiwis

Golden kiwi &

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