Ginger & The Kitchen: dairy free baking

No Fuss Nut Free Chocolate Date Balls

18:30

It's date night!... *insert tumbleweed here*

So I couldn't find a SIMPLE nut free recipe for date balls anywhere (I searched for hours!) Which led me to brainstorm and devise a no fuss recipe of my own.

The next quest...to incorporate peanut butter!

Ingredients

1 cup dates
1 cup oats
2 tbsp unsweetened coco powder
2 tbsp coconut milk
desiccated coconut

Method

In a blender place the dates, oats, coco powder and coconut milk and blend together until there are no lumps.
Once lump free and and the mixture is well combined start rolling into small bite size balls and covering them with desiccated coconut.
It's as simple as that :)

If you give these date balls a go I would love to hear about the results, either comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly

baking

Dairy Free & Sugar Free Carrot & Cinnamon Oat Cookies

12:20

A twist on the classic carrot cake that will make a great easter lunch treat or a on-the-go, bite-size breakfast. Oh and did I mention they are dairy and refined sugar free?! So there is no need to feel guilty. Winner winner chicken dinner!

Ingredients

3/4 cup carrot
1 egg
1/2 cup honey
1 cup porridge oats
3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp vinilla extract
2 tbsp coconut oil /butter
pinch of salt (optional)

Method

Preheat the oven to 160C. In a medium bowl mix together the oats, flour, baking powder, cinnamon and salt.
In a bigger bowl mix together the wet ingredients, the coconut oil, egg, vanilla extract and honey. Once well mixed add the flour mixture and fold until well incorporated
Add in the carrots and fold
Place the mixture in the fridge for 30 minute to allow to chill and for the oats to soak up the mixture
Once chilled, take out of the fridge and place on a grease lined baking tray in around 1tbsp and a half round scoops. Bake for 12-15minutes
Once cooked, allow the cookies to cool for 15 minutes before taking them off the baking tray
Serve and enjoy!

If you give this recipe a go I would love to hear the results! Either comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly x

baking

Easy Deliciously Moist Banana & Cinnamon Cake

17:30

Last week on my way back from grocery shopping, very annoyingly, my bananas got bruised and battered in the basket on back of my bike. On unpacking the bananas I stood unwelcomely gearing down at them, contemplating not only what I was now to top my muesli with, but what the hell can I do with them!? That is when "Banana cake!" popped into the little world inside my head. I left them to ripen even more over a few days placing them near the stove to quicken up the process - the browner the better! This has got to be one of the easiest banana cakes ever! The mixing takes 5 minutes and then the cooking time, well, you have 50 minutes to do as you please: run errands, take a quick nap or even indulge into a coffee and a good read.

Makes: 8

Ingredients

87g dairy free margarine + extra for greasing
87g self-raising flour
87g brown sugar
1/2 tsp baking powder
1tsp ground cinnamon
1 egg
2 ripe banans, mushed

Directions

Preheat the oven to 170C and grease the tray
Place the margarine, flour, sugar, baking powder, ground cinnamon and the egg into a bowl and mix together until well incorporated
Once everything is thoroughly mixed combined the two mashed banana and mix
Scrape the mixture into the tray and place into the over for 50-55minutes or until a knife comes out clean.
Let cool for an hour and then turn it out onto a plate
(optional) Top with banana slices and drizzle with honey

If you give this recipe a go I would love to see the results, either comment below or tag me on Instagram @gingerandthekitchen

Until next time,

Holly

baking

Scrumptious & Simple Oil Brownies

17:30

There seems to be a brownie overload on my blog lately, lets pass it off as holiday munchies :\. I've been trying all sorts from peanut butter brownies to cookie brownies and now oil brownies. Simple to bake and upon first bite I knew these dairy free oil brownies rightly deserved a place on my blog along with the other two gooey chocolatey slices of goodness.

Makes: 8-10

Prep time: 10 mins

Cooking time: 30 mins

Temp: 160C

Ingredients

6 tbsp vegetable oil
6 tbsp coconut oil (melted) (you can also use 12 tbsp of veg oil)
300g cups sugar
96g unsweetened cocoa powder
1/2 tsp vanilla extract
2 eggs
63g cup flour
pinch of salt

Method

In a bowl mix together the vegetable & coconut oil along with the sugar until all incorporated
Add in the cocoa powder and salt and stir into well mixed
Next add the eggs, one at a time, with a tbsp of flour to prevent curdling.
Once the eggs are will incorporated add the rest of the flour and the vanilla extract, folding the mixture.
Place in a lined tin and bake for 30 minutes which will leaved them baked on the outside but a little gooey on the inside.

If you give these tasty brownies a go I would love to hear about them! Let me know either by commenting in the comment section down below or tagging me on Instagram @gingerandthekitchen

Until next time,

Holly

baking

Christmas Tree Diary Free & Gluten Free Brownies

16:30

Get into the christmas spirit with these christmas tree decorated brownies. They will be great fun for christmas tea. Tip: bake them whilst listening to your 4th Spotify christmas playlist and later decorate them over a big mug of gingerbread hot chocolate whilst viewing of Elf for a full christmas spirit feeling.

Ingredients

225g 70%+ dark chocolate
260g light muscovado sugar
200ml sunflower oil (any oil will do)
1/2 tsp baking powder
50g coco powder
50g grounded almonds
3 eggs
pinch of sea salt

For the icing

150g icing sugar
2tbsp boiling water
1/2 tsp vinilla extract
1/2 tsp green food colouring
15 yellow stars
hundrands and thousands

Method

Preheat the oven to 180C. Cut 200g of the chocolate into chunks and place them along with the sugar and 100ml of the oil in a bowl over a pot of boiling water to melt. Make sure the bowl is not touching the water. Remove from the heat once melted.
Cut the remaining 25g of chocolate into small chocolate chip chunks and place to the side. In a clean bowl mix together the coco powder, baking powder and ground almonds.
In the melted chocolate bowl whisk in the three eggs along with two tablespoons and the last 100ml of oil, mix all together.
Fold in the recanting coco powder mixture and stir in the chocolate chip pieces, place the mixture into a tin and bake for around 20-30 minutes or until the top forms a crust.
Allow to cool for 2 hours before decorating.
Whilst the brownies are cooling prepare the icing mixture. In a bowl mix together the icing sugar, boiling water, vanilla extract and green food colouring.
Once the brownies are cool place the icing mixture into a piping bag, starting from the top squeeze the icing down, place a yellow star on top and sprinkle with hundreds and thousands
Place on the dinning table and watch them magically disappear

Until next time,

Holly