Baking Heaven April 2020

By FullGreen (www.fullgreen.com)

By FullGreen (www.fullgreen.com)

68 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Pumpkin spice

caramel bars

MAKES ABOUT 10-14

For the base

90g (3oz) oats

1 heaped tbsp honey

1 tbsp coconut oil

For the pumkin pie filling

100g (3½oz) Fullgreen Sweet

Potato Rice

1 tbsp coconut oil

4 tbsp smooth almond butter

50ml (2fl oz) tinned coconut milk

1 tbsp honey

90g (3oz) pitted dates

½ tsp ground cinnamon

a pinch each of ground ginger,

cloves & nutmeg

a pinch of sea salt

For the topping

3 tbsp raw cacao powder

2 heaped tbsp coconut oil

2 heaped tbsp honey or maple syrup

a pinch of salt

1 For the base, add the oats to a food

processor and blitz to form a fine flour.

2 Add the honey and coconut oil, then

blend again so that everything

sticks together.

3 Line a baking dish with greaseproof

paper, then press the oat mixture into

the base of the tin to form a smooth

base. Pop this into the freezer.

4 Combine all of the pumpkin pie filling

ingredients in the food processor and

blend thoroughly so that you're left with

a smooth, velvety caramel.

5 Spread this over the base and return

to the freezer.

6 To make the chocolate topping, gently

melt the coconut oil and honey

together, then stir through the cacao

powder and a pinch of salt.

7 Pour this over the top of the caramel

layer, then allow to set in the freezer for

5 hours minimum.

8 To slice into squares, dip a sharp knife

into boiling water before cutting to

prevent the chocolate from cracking.

a pinch of pink Himalayan salt

1 Preheat the oven to 180°C/Gas Mark

4 and line a brownie tray with

greaseproof paper.

2 In a food processor, combine the

sweet potato rice, coconut sugar and

coconut oil, then blend until smooth

and well combined. Crack in the eggs

and pour in the vanilla extract, then

blend again.

3 Pour this into a mixing bowl, then fold

through the dry ingredients so that

you’re left with a smooth, velvety batter.

4 Transfer this into the brownie tray and

smooth over the surface. Scatter the

almonds over the top and pop these into

the oven to bake for around 20 minutes.

5 Meanwhile, for the caramel sauce,

mix together the almond butter, maple

syrup and salt, then gradually drizzle in

the almond milk, as needed.

6 Remove the brownies from the

oven and allow to cool before slicing

into portions. Drizzle over the sauce.

Sweet potato

brownies

MAKES ABOUT 10-14

1 Packet of FullGreen sweet

potato rice

85g (3oz) coconut sugar

4 tbsp cocoa powder

85g (3oz) ground almonds

40g (1½oz) buckwheat flour

2 heaped tbsp coconut oil

2 free-range eggs

1 tsp baking powder

a pinch of salt

a dash of vanilla extract

a handful of chopped almonds

For the caramel sauce

2 tbsp smooth almond butter

1 generous tbsp maple syrup

almond milk, as needed