Healthy baking with Holland & Barrett

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Holland and Barrett was one of the first places that I started shopping when I began making healthier changes to my lifestyle as they offer a fantastic selection of products that help to make healthy living an absolute breeze. I still to this day shop in Holland and Barrett on an extremely regular basis and it’s the home of some of my absolute kitchen staples! So obviously I was more than happy to collaborate with them on this, to create a healthy baked summer treat!

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I’m by no means an expert when it comes to baking, so I will admit that I do get slightly nervous whenever someone asks me to bake something! I knew that I wanted to create some sort of sponge cake with coconut cream, but the addition of the fruity flavours were a spare of the moment addition at the end.. and I think they give it that little extra something. For me, sponge cake with whipped cream is the epitome of summer desserts, as I used to absolutely adore victoria sandwich! I love the combination of the light and simple sponge, paired with the burst of fruitiness and smooth, velvety whipped cream- absolute heaven. This cake is infused with fresh orange and pomegranate juice, which helps to keep it moist and provides a really nice zingy flavour. Instead of using regular whipped cream, I’ve gone for the delicious alternative of coconut cream frosting, which is a great dairy free alternative and tastes pretty incredible! Alls you will need for this is a can of coconut milk. liquid sweetener of choice and an electric whisk, it really is that simple and I find it to have a much lighter feeling to cream. 

Since living back at home for a short while, I try and get my younger brother to sample some of my creations when possible; however this can sometimes be a little tricky seeing as he doesn’t like nuts or coconut.. two of my staple ingredients! Anyway, I got him to try some of this cake upon taking it out from the oven and he thought it ‘tasted quite like normal cake’.. and coming from him, I would say that’s a result! 

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Cinnamon Cashew Caramel Slices
Base
  1. 1/2 cup flaked almonds
  2. 1/2 cup oats
  3. Tbsp brown rice syrup
  4. 1/2 tbsp coconut oil
  5. Pinch of sea salt
  6. Dash of vanilla extract
Caramel
  1. 1 cup soaked dates
  2. 2 heaped tbsp honey & cinnamon cashew butter (Pip & Nut)
  3. Almond milk
Chocolate
  1. 2 tbsp Coconut oil
  2. 2 tbsp Maple syrup
  3. 2 tbsp Cacao powder
Topping ideas
  1. Pomegranates
  2. Chopped pistachios
  3. Rose Petals
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Instructions
  1. Add the oats and almonds into a food processor and blend for a few seconds to create a flour like texture. Next, add in the coconut oil, rice syrup, salt and vanilla and blend until well combined.
  2. Transfer the mixture into a dish and firmly press down to create a smooth base. Leave in the freezer to set whilst you make the other layers.
  3. Drain the dates and blend them in your food processor or high speed blender along with the cashew butter and a dash of almond milk. Gradually add in more milk to help everything blend, until you're left with a smooth and creamy caramel.
  4. Spread the caramel over the base layer and return everything to the freezer.
  5. Melt the coconut oil in a bain-marie and stir in the cacao powder and maple syrup. Pour the chocolate over the top of the caramel layer and add a generous sprinkling of your toppings of choice.
  6. Leave the caramel slices in the freezer for at leave 2 hours to set before slicing.
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Charley's Health http://charleyshealth.co.uk/
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