Recipe taken from
Rebel Recipes by
Niki Webster, out
now, published by
Bloomsbury (RRP
£26). Photo by
Kris Kirkham.TE ATIME HE AVENWWW.FOODHEAVENMAG.COM APRIL baking heaven 67
Golden pineapple
mini bundt
fruitcakes
SERVES 6
1 x 435g (15oz) tin of Del Monte®
Gold Pineapple Slices or Chunks
200g (7oz) mixed dried fruit
125g (4½oz) butter
5 tbsp sugar
1 tbsp mixed spice
1 tsp bicarbonate of soda
2 free-range eggs
½ tsp vanilla extract
150g (5½oz) self-raising flour
For the pineapple drizzle
6 tbsp icing sugar
3 tsp pineapple juice (reserved
from above)
To decorate
edible gold dust
gold sprinkles
1 Preheat the oven to 170°C/Gas Mark
- Generously grease the holes of a mini
bundt tin.
2 Reserve 3 tsp of the Gold Pineapple
juice from the tin for the drizzle, then
add the Gold Pineapple and the rest of
Chocolate, peanut
butter and chickpea
fridge bars
SERVES 8 -10
400g (14oz) tin of chickpeas,
drained
250g (9oz) medjool dates, pitted
4 tbsp crunchy peanut butter
5 tbsp raw cacao
3 tbsp melted coconut oil
1 tsp vanilla extract
2 tbsp cacao nibs
2 tbsp chopped hazelnuts, plus
extra to scatter
40g (1½oz) vegan chocolate
sea salt flakes
1 Put the chickpeas, dates, peanut
butter, cacao, coconut oil, vanilla and a
its juice into a jug and lightly whiz with a
hand blender.
3 Add the blended Gold Pineapple to a
saucepan with the mixed fruit, butter,
sugar and mixed spice, then bring to a
boil while stirring often. Continue to boil
until the butter and sugar have melted.
4 Remove the saucepan from the heat
and stir in the bicarb (be careful it will
bubble up and foam). Pour into a large
glass bowl and allow to cool.
5 Beat the eggs and vanilla into the
cooled fruit mixture, then sift in the flour
and gently mix to form the batter.
6 Spoon the batter into the mini bundt
tin holes about two-thirds full, then bake
for 20 minutes or until an inserted
skewer comes out clean.
7 Cool in the pan for 10 minutes, then
carefully turn out onto a wire rack to
cool completely.For the Golden Pineapple drizzle
1 Beat the icing sugar and Gold
Pineapple juice together until it reaches
a thick drizzling consistency. If
necessary, add a little water to thin, or
icing sugar to thicken.
2 Drizzle over the cooled cakes and
decorate with gold dust and sprinkles.generous pinch of sea salt flakes into a
food processor or high-speed blender.
Blitz until you get a smooth mix. Now
add the cacao nibs and hazelnuts and
pulse once to mix.
2 Line a 17x22cm (6½x8½in) baking
tray with baking parchment, then spoon
the mix into the tray. Smooth out to the
edges. Gently melt the chocolate in a
small bowl suspended over a small
saucepan of boiling water.
3 Drizzle the melted chocolate over the
mixture in the tray, then scatter with
some chopped hazelnuts and sprinkle
over a little salt. Refrigerate for at least
4 hours, or overnight, to firm up.
4 Remove from the tray and cut into
squares. The bars are best kept in the
fridge where they will keep for 3-4 days,
or store in the freezer for up to a
few weeks.Made by expert food blogger
Veggie Desserts for Del Monte.