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Well today has been a bit of an emotional high for me. You know Saveur’s Best Food Blog Awards I was talking about last week? Yeah. You know how I was finalist in the Baking & Desserts category?

Well I’m absolutely stunned and honoured to say that Top With Cinnamon is the Editors’ Choice winner!

The lovely Sarah of  The Vanilla Bean Blog won the Readers’ choice for the same category and I couldn’t be more thrilled. Gotta also give a shout out to my girl Molly who was a finalist for the Baking & Desserts Category too <3 (If you haven’t seen her blog yet, go go go read it now).

aaaand super congrats to all of the other winners!

Anyway, thanks for all of your support guys, I really feel blessed! :)

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If you’re a reader of Food52 you may have noticed that I’ve had a couple of recipes up on their site!

I’ve done two posts for their Small Batch column – the homemade hot cocoa mix, and also how to make Crumpets :) (NB: not the same thing as English muffins)

In other exciting news: I’m going to be contributing recipes regularly to The Kitchn (!!!!!). As a long-time fangirl-er of their site I’m so thrilled to be sharing my recipes and photos over there, so keep an eye out for me if you frequent The Kitchn too. Just in case you’re interested in the posts I’ve done so far:

- A few weeks ago I had a recipe for some Muesli snacking cookies, which are such an ace on-the-go energy boost. I was cramming them into my face all week when I made them. Bonus points because they’re moderately healthy AND won’t fall to pieces in your bag.

- Today I’m contributing a recipe for Earl Grey Hot Cross Buns :O Yeah, all you Earl Grey tea fans (who I found out about when I posted that lemon/blueberry/tea cake) will love them.

Okay, that’s it! I’m done with all the links, I promise . Sorry for giving you a lot more tabs to look at when you probably already have a bunch open, but I hope you like the recipes.

Ima go eat some celebration cake :)

Ciao!

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Flourless Browned Butter Brownies {Gluten-Free + Grain-Free}

It’s no secret to people who know me that I am a stress-eater.

PMS-ing: Time for chocolate.

60 billion pieces of homework due for tomorrow: Give me all of the shortbread please.

Exams: Ima cry-eat this brownie.

And as a particularly daunting round of exams is looming, it probably won’t be surprising to find me drinking endless mugs of tea alongside all of that food, either.

Flourless Browned Butter Brownies {Gluten-Free + Grain-Free}

I find it easier to control my insane sugar cravings during these times by trying to bake things which happen to actually make me feel full. Eating a regular brownie never makes think ‘wow I am so stuffed’. It’s more like ‘that brownie was a pre-brownie trial round. Now for the real thing, gimme another good sir!’.

And that’s why I often use things like flax seeds and oat flour when baking – the fiber and protein (and healthy fats in the flax seeds) are what keep me satiated so I don’t end up gorging.

Flourless Browned Butter Brownies {Gluten-Free + Grain-Free}

Another ingredient akin to those I just mentioned is coconut flour. It’s basically the dried pulp leftover from making coconut milk. It is really high in fiber (because that’s pretty much all that it is) with some protein and good fats in there to boot. It does have a coconutty aroma but the flavour is easily masked when baked with ingredients like chocolate…for example…

So if it’s such a cool ingredient, then why is this one of the first times I’ve mentioned it on here?

Well, the frustrating thing is that coconut flour is a pain in the arse to develop recipes with. It absorbs crazy amounts of liquid and has no real binding quality so usually requires a LOT of eggs to go with it. I’m not a fan of overly eggy textured desserts (i.e. souffles or custard-like things) so I haven’t used it much in the past.

When I was looking through my friend Josh’s new book The Slim Palate Cookbook (full disclosure, that’s an affiliate link), I noticed he’d used coconut flour in a brownie recipe. I had a bag of coconut flour in the cupboard (and, at £6 a bag, I was like ‘yeah okay lets do this, use up some coconut flour!!’) so decided to give the recipe a go as it looked normal for egg quantities and the picture was making me pretty hungry.

Flourless Browned Butter Brownies {Gluten-Free + Grain-Free}

Holy woah they’re good. They’re not as dense as traditional brownies, I think due to the use of coconut flour and small amount of baking soda, and have about half of the amount of sugar. Of course I went all classic food blogger and browned the butter before mixing in the rest of the ingredients. I amped up the chocolate flavour too, by sneaking some extra cocoa powder into the batter ;)

Verdict: Now I know what I’m going to be using the rest of my coconut flour for.

If you don’t have coconut flour/can’t  get it/ don’t want to spend dolla on a bag for one recipe (I wouldn’t blame you) then you can sub in almond flour (see the recipe notes) which also has a healthy fats, protein and fiber. Win win. We all get filling brownies. Hooray!

Flourless Browned Butter Brownies {Gluten-Free + Grain-Free}

(If you want to check out more about Josh’s blog, Slim Palate, go here!

He also has a really nice book trailer that you should totally go and watch here)

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Rhubarb and Rye-Cinnamon Tartlets

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Yeah so it somehow happened again: I’ve made it into the finalists of Saveur’s Best Food Blog awards in the Desserts and Baking category!! I am JUST as stunned by this as I was last year (if not more). It’s such a huge deal to me that I’ve even made it this far again and it’s all because of your support. So HUGE thank you to everyone and congrats to all of the other nominees (I am in such good company, you guys).

I would, of course, be completely thrilled if you’d vote for me here on Saveur’s Website. 

Thanks, hugs and kissy-face emojis! X

Okay onto what we’re all here for: the foooood!

Rhubarb and Rye-Cinnamon Tartlets

(I know that photo above is basically of nothing, but I love it cos of its #reallife, tip-toes style)

Seems like I have a *thing* for rhubarb pastries. These are slightly different from the last time I shared a rhubarb galette thing: they’re tartlets (mini and cute!) and have a half-rye-flour crust. I also used a different technique for making the pastry called ‘fraisage’ so it’s extra flaky (don’t worry I’ve got step-by-step pics in the recipe so it shouldn’t be too daunting).

Oh and they’re funky and triangular. So indie right?

Out of the mainstream. Into the deliciously shaped stream, amirite?

I feel like the shape affects I flavour somehow, I dunno man. But regardless of the shape, it’s definitely a good shout to make these tartlets now now now.

Rhubarb and Rye-Cinnamon Tartlets

I can literally feel the fact that spring is finally here – no gloves for cycling, the air has that green ozone-y smell all the time and I’m sneezing like a crazy person thanks to all of the pollen floating about.

(Fact: London has a lot of Plane Trees. They drop literal pollen bombs everywhere.

Fact: I am allergic to them.)

It has been warmer than I actually expected this weekend which led to me going full on into warm-weather-mode. Frappuccinos + No sleeves + bare legs…I did start to question just how hot it was once I was on the tube and everyone around me was wearing jeans and jackets. Especially because I was wearing a tie dye top and dinosaur earrings so wasn’t exactly ‘inconspicuously dressed’ for West London. But I powered through and managed to get mahself a slight tan, although that may be my wishful thinking.

Rhubarb, Rye, Cinnamon Free-Form Tartlets 042

 

Luckily even if the weather isn’t helping you build up a tan , you can still make tartlets (to be honest, tartlets trump tans any day of the week for me). They’re jammy, flaky and just delightful. If you’re cold, eat em warm with ice cream. If you’re hot – eat them at room temp…still with the ice cream and an extra large glass of iced coffee.

 

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 Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}

Sooo two coconut posts in a row… I hope you’re on-board this coconut-obsessed train because I am 100% there and will pull you along with me.

I always feel like I’m in the minority by liking coconut – bountys are ALWAYS the chocolates that are leftover from a box of Celebrations. I mean, I’m not upset about that fact because I could eat my weight in them given the chance. But I think it’s a ‘marmite situation’ where you either hate coconut or you really really like it.

 Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}

I am one of those coconut-crazy people.

Which is why when I got the chance to read through Emily’s new book (!!) Rawsome Vegan Baking, that I KNEW that I would be making these raw vegan coconut treats asap.

Come on, a healthy version of candy that I can actually convince myself is good for me. No weird additives or anything.

That means it’s okay when I eat 4 in one go right? Its nourishing my body, guys. Nourishing candy. Enough said.

Alright I’ve convinced myself, I’m eating 6, whatever.

 Raw Almond Joys/Mounds Bars/Bounty Balls {Vegan + Gluten Free, too}

Lucky for you lovely readers, I’ve been generously given the opportunity to host a giveaway!! That means you can win a copy of Rawsome Vegan Baking alll for yourself. It’s an amazing book full of wholesome, simple recipes that are to-die-for (how good does raw Maple Pecan Pie sound??! What about raw Oreos or Tahini-Coffee Cream Cups?).

Side note: That reminds me, I recently realised that I haven’t eaten an oreo in like 6 months. How INSANE is that? (Let’s ignore the fact that I ate cookies & cream gelato yesterday…)

rawsome vegan baking

Anywho, just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you can only see if you click through to this site)

a Rafflecopter giveaway

(The giveaway is open to residents of the US)

The giveaway ends on the 23rd of March at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box and contacted via their provided e-mail address shortly afterwards.

Read on to get the recipe!

Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries {Vegan + Gluten Free}

March 3, 2014

PaNCaKE daY is tOmoRRoW oh my gah how can it be legal to have a day dedicated to pancakes, eh? Too good to be true. I can/will eat pancakes for all meals EVEN if they are actually crepes (I have talked about my pancake/crepe opinions before: they are different things. They have their own good […]

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Cranberry-Pecan-Rye Soda Bread

February 25, 2014

  First just a little thing (I feel like I keep bugging you guys with this, sorry! haha – do you accept cake payment..?) Soo you know how a few days ago I told you I was nominated for an award? WELL I’ve made it through to the final 10 in The Kitchn‘s ‘The Homies’ […]

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How to Make Hot Cocoa Mix

February 20, 2014

Hey Friends: I’ve got a recipe for Hot Cocoa mix up on the Small Batch Column of Food52! (there’s bittersweet chocolate and coconut milk powder involved – so so so so good.) Click on over to find (and save or print) the recipe. In other news – I was interviewed for Food & Wine magazine’s […]

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I’m an adult! {Double Chocolate-Peanut Butter Layer Cake with Caramel Popcorn}

February 13, 2014

This week has gone by so ridiculously fast! It’s been a good week – a celebration week: – my cookbook announcement (thanks everyone (again!) for all the super nice comments and tweets. You’ve made my face hurt from smiling all week). Oh and a sneaky a little bit of info: it’s 75 recipes – sweet […]

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Artisanal Toast and THE BIGGEST NEWS {meteor sized news}…

February 9, 2014

I have two staple breakfast/ after school food ‘things’ – either yogurt and museli (sounds boring but it’s super customisable) or TOOOOAST. There’s always a loaf of sunflower seed bread (this one, specifically) in the fridge. It makes the BEST straight up buttered toast. Actually life changing. It’s also got the seeds in it and […]

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Banana, Pecan, Coconut and Chocolate Chip Blondies

February 3, 2014

One of the things I love about London is that there will always be somewhere here that you haven’t seen yet. It’s kind of like being a tourist in your own city but you look like less touristy because you don’t have to stand around with massive fold-out maps or printed pages of google map […]

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