almond and coconut biscuits

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125g ground almond
125g desiccated coconut
50ml maple syrup
1 tbsp coconut oil
2 tbsp brown rice flour
dark chocolate
freeze dried strawberries/ raspberries


Firstly you want to preheat your oven to 175° 

To make these gluten free and vegan biscuits simply mix all ingredients together in a large mixing bowl until well combined. Line a baking tray with grease-proof paper, then scoop out 1 spoonful of the mixture at a time roll into a ball. Flatten the ball onto your tray and either shape into a round flat biscuit by hand or using a heart shaped cutter press the dough into a heart shape like in the picture above. When you’ve used all the mixture in this way, bake the biscuits in the oven for 12-14 minutes until turning golden brown, then place them on a rack too cool.
An optional extra which really makes the flavour pop on these biscuits is to melt a bar of dark chocolate in a bain-marie. You will need some more grease-proof paper and your tray again for the next process. Dip half the biscuit into the bowl of chocolate (as picture above) or drizzle the chocolate over the biscuits. Crush the freeze dried fruit into little pieces and sprinkle over the biscuits, once all have been done in this way place your tray in the fridge for the chocolate to set. These are light, moreish and guilt-free... well depending on how many you may end up scoffing, similar to a macaroon with the coconut and almond flavours and ideal little bake for your loved one. 

Recipe from Deliciously Ella and adapted ingredients and quantities.


Summer crumble tart

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When I spotted the recipe for this on Deliciosly Ella I instantly wanted to make it. I love the rustic and home-made look to it. I have ever so slightly changed the quantity to the crumble topping as I found it made too much with the original. This crumble tart would be equally delicious with different fillings such as strawberry, cherry, blackberry etc.  I can't wait to visit a 'pick your own' farm and select all the tasty fruit for the tart myself.

For the base
150g porridge oats
150g plain flour
80g coconut oil
3 tbsp maple syrup
1 tsp vanilla extract

For the fruit layer
4 apples
300g raspberries or strawberries
150g blueberries
2 tsp maple syrup
1 tsp coconut oil
1 tsp cinnamon
1/2 tsp nutmeg

For the crumble
80g oats
130g mixed seeds (sunflower, pumpkin, linseed etc)
2 tbsp maple syrup
1 tbsp coconut oil
pinch of salt

Preheat the oven to 200 degrees (fan oven) and line a tart tin with grease proof paper. In a food processor blend the ingredients for the base until a smooth dough has formed. Roll the dough into a ball and roll it out - big enough to fill your tin. Gently press the pastry down into the tin and cut off any overhanging edges to neaten up the base. Bake for about 15 minutes until it starts to turn golden brown.

While the base cooks, peel and core the apples. Slice each into approx 10 slices. Heat the coconut oil in a frying pan and add in the apple slices. Sprinkle with cinnamon, nutmeg and drizzle with maple syrup, allow them to cook for 6 minutes until the apples are starting to soften. At this point add in all the berries and leave to cook on a gentle heat for another 5 minutes, trying not to stir them too much so that the berried hold some of their shape.

Leave the berries and base to cool for a few minutes while you make the crumble topping. In a food processor, blend all the ingredients for the crumble in a processor and pulse a few times until everything is broken down and mixed, but still a tad chunky. Assemble your tart by spooning the berry and apple mixture evenly onto the base then sprinkle generously with the crumble topping.Finally return the tart to the oven to cook for a further 20 minutes until the crumble has turned a gorgeous shade of golden brown. Leave the tart to cool in the tin for 10-15 minutes before slicing and serving warm. Perfect with some dairy-free coconut ice or custard only a cooler day.


fields of peonies

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Peonies are my favorite flower and as social media concludes it's almost everyone's bloom of choice. When I was younger the classic pink and white lilies were my favorite, I then went through a Sunflower phase followed by Tulips. After the amazing Betty Magazine posted on their instagram stories (they are always filled with so much inspo) about their visit to a peony field located in Maidstone it got my little peepers interested and I had to make plans to see it for myself and with it located only 40 minutes down the road at Little Budds farm it was on my weekend to do list - and luckily I have the a very willing fiance who indulges me in such fancies.

When we arrived I was overwhelmed with the different varieties and after a quick google there are apparently over 3,000 cultivated types of peony (blimey!) with Little Budds boasting approximately 30 types such as Angel Cheeks, Athena, Bartzella, BlazeCoral Charm and Etched Salmon. I took the time to walk and eye them all up and pretty much taking a big whiff of each as I went. The sweet and mellow scent they exude was incredible as well as their beautiful colours. I took an abundance of photographs but they just did not do them any justice.

There isn't a direct website for the farm the nearest but the nearest address for sat-nav purposes is; Gravelly Ways, Laddingford, Maidstone ME18 6BZ. As the gardner was explaining to another guest to the farm the peony season is short and sweet and unfornately due to the weather conditions we've experienced this year it is almost over. Next year I will make sure to visit as the season starts to get the very best view possible.

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