Tea & Cake Rota
We need some more volunteers to make tea or cake throughout 2018 please. These names we have so far are:
Every meeting members bring along a selection of delicious hand-baked goods. Here are some of the recipes.
Raw Chocolate Brownies
I made these for the committee meeting rom Ella Woodward’s blog Deliciously Ella http://deliciouslyella.com/raw-brownies/
Makes 10 brownies
– 2 cups of medjool dates (they’re the squishier, stickier, tastier kind of dates)
– 1 cup of pecans
– 2-3 tablespoons of raw cacao powder
– 2 tablespoons of maple syrup (optional and can be replaced with any other liquid sweetener)
This is the easiest recipe. Simply blend the pecans in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup.
Place the mixture into a baking tray and either refrigerate for 3-4 hours or freeze for one to allow them to set. Then keep them in the fridge for freshness.
Chocolate Fridge Cake
From the BBC website http://www.bbc.co.uk/food/recipes/chocolatefridgecake_74814
- Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
- Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
- Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
- Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
Sugar-free Digestive biscuits
Davina McCall’s recipe http://www.dailymail.co.uk/home/you/article-2892564/Davina-McCall-Digestive-biscuits.html
MAKES ABOUT 24
200g wholemeal flour, plus extra for dusting the work surface
1 tsp baking powder
pinch of salt
200g unsalted butter, well chilled and cut into cubes
150g maple syrup
1 Put the flour, oats, baking powder and a pinch of salt in a food processor and blitz them – you want a mixture that’s just slightly coarser than flour. Add the butter and pulse until the mixture resembles fine breadcrumbs, then tip it all into a bowl.
2 Add the maple syrup and gently work it into the mixture until you have a dough. Don’t worry if it’s very soft, as it will firm up in the fridge. Wrap the dough in clingfilm and chill it in the fridge for at least an hour.
3 Preheat the oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Generously flour your work surface.
4 Halve the dough, then rewrap one piece and put it back in the fridge. Roll out the remaining half and, using a cutter about the size of a digestive biscuit, cut out circles. Re-roll the offcuts, making sure you use plenty of flour to prevent sticking. You should end up with 12 biscuits.
5 Remove the rest of the dough from the fridge and repeat to make another 12 biscuits. Place the biscuits on the baking trays.
6 Bake the biscuits for 15-20 minutes until they’re golden brown and crisp. Keep a very close eye on them, as a minute too long could mean they overcook. Remove the biscuits from the oven and immediately transfer them to a wire rack to cool.