Saturday, 8 December 2012

Cranberry and Chestnut - Seasonal Recipes

Following on with my seasonal recipes I have made a few more, although these are normal foods not allergy free.

First up Chocolate Chestnut cake

 I used fresh chestnuts to make this cake as I could not find any pre-cooked ones.
To cook the chestnuts - make a cross along the bottom of them to stop them exploding and place on an oven tray and cook for 30 mins at 180 oC.
When cool but not cold shell them.


pre heat oven to 160 oc

In a food processor
Mix 4 fl oz flora cuisine
with 4 oz coconut sugar
mix in 2 eggs
and 100g chestnuts
and 7oz flour
1 oz cocoa powder
and 2 oz milk

cook in a greased loaf tin for approx 40 mins.









Cranberry muffins

Ingredients

mix 375g  flour
with 1/4 teaspoon salt
 and 60g coconut sugar

in a separate bowl

mix 310ml milk
with 2 eggs
125 ml of flora cuisine
1 teaspoon vanilla extract
50g cranberries.

Add the wet to the dry. Place in muffin cases and cook at at 170 oC for approx 12 mins.




I precooked the fresh cranberries in a small amount of water and some sugar before adding to the mix, wasnt sure of they would work from raw in the same way blueberries do.

The linked foods were supplied by Healthy Supplies, the recipe ideas are all my win

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