So I’m about to leave to go festival-ing at T in the Park (praying that I’m not going to get too drenched by any downpours when I’m there) for the weekend. I’ve made a couple of things this week which I had zero intention of blogging, I just instagrammed them and thought that was it. However a few people asked for the recipes and my no.1 hate is typing out recipes in Instagram comments so I thought I’d just give you a short, to the point post.
Have a good weekend everybody!
(Adapted from Rachael Ray)
- 4 tbsp (1/4 cup) coconut manna or coconut butter
- 1 tbsp coconut oil
- 5 tbsp (1/4 cup + 1 tbsp) agave syrup or brown rice syrup (you can use honey, if not vegan)
- 1 tsp vanilla extract
- a pinch of salt
- ½ cup unsweetened, desiccated coconut
- 1½ cups puffed brown rice cereal (if you're in the UK, Rude Health makes a good one!)
- 1½ cups quick oats (gluten free if needed)
- dark chocolate chips - however many you want!
- In a large pot, heat the coconut manna/butter, coconut oil and syrup together, stirring over a medium heat until it starts to gently bubble. Add the vanilla and salt and continue to heat for 2 minutes.
- Take off the heat and stir in the coconut, puffed rice and oats. Scrape the mixture into a lined 10 x 7-inch or 9-inch square tin. Gently spread it out with your hands and press down quite firmly to pack the mixture together. Quickly sprinkle over the chocolate chips and push them down a bit, then leave to cool (I put mine in the fridge for 30 minutes, but you can leave them at room temperature). Cut into 10-16 bars or squares. Store in an airtight container.
– I baked the loaf in a tin measuring 8.5 by 4.5 inches. If you have a longer loaf tin, then when rolling out the dough, roll it into an 8.5 x [the length of your tin]-inch rectangle and proceed as normal.
- 2½ tsp (a ¼ oz packet) active dried yeast
- 1 cup (250 ml) warm water
- 4 tbsp raw sugar
- 2 tbsp vegetable oil, plus extra for greasing
- 3½ cups (450 g) bread flour, plus you may need extra for kneading/rolling (I'd recommend weighing the flour, if you can)
- 1 tsp salt
- ¾ cup (100 g) pecans, roughly chopped
- ½ cup (75 g) raisins
- 3 tbsp coconut oil, softened
- ½ tsp all purpose flour
- 3 tbsp raw sugar
- 1 tsp ground cinnamon
- Combine the warm water, yeast and sugar in a large bowl. Stir in the oil, then 1½ cups of the flour. Mix in another 1 cup of the flour, reserving 1 cup.
- Sprinkle ½ cup of the flour onto a clean work surface. Tip the contents of the bowl out onto the floured work surface and knead for 5-10 minutes until it's smooth (sprinkle on more flour as you knead if it seems too sticky).
- Lightly grease the bowl with some oil, put the dough into the bowl, cover with a clean dish towel. Leave in a warm place to rise until doubled in size (around 1 hour). Once risen, tip the dough out onto a clean work surface, pat it out into a circle and sprinkle with the pecans and raisins. Fold the dough in half and knead it for a few minutes until the pecans and raisins are evenly distributed in the dough. Leave the dough to rest whilst you make the filling.
- In a small bowl, cream together the coconut oil, flour, sugar and cinnamon.
- Sprinkle some more flour under the dough and on top of it, then roll it into an 8.5-inch square (see notes). Spread the filling mixture evenly over the surface then roll the dough up tightly into log. Transfer the log to a greased 8.5-inch loaf tin and place it seam side down in the tin. Cover loosely with oiled plastic wrap. Leave to rest for 30 minutes in a warm place.
- Remove the plastic wrap and bake for 30-40 minutes in an oven preheated to 350 F (180 C) until well-risen and browned. Let the loaf cool for a few minutes in the tin before tipping it out onto a cooling rack to cool completely, before slicing.