Ginger & The Kitchen: easy 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

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

breakfast

Dairy Free Apple & Cinnamon Nutty Muffins

17:00

Apple and cinnamon just scream autumn to me, incorporate them into muffin form and 'oh hello'. Whether you're simply looking to bake up an autumn treat or perhaps a breakfast muffin this recipe is just what you need. It's the perfect mixture of sweet apple, crunch and cinnamon.

Ingredients Makes:12

150g Dairy free spread

125g Caster sugar

1 egg, beaten

100g Flour

1 1/2 Tsp baking powder

1 Tsp cinnamon

50g Almonds, finely chopped

100g Hazelnuts, roughly chopped

1 Eating apple, chopped into 1cm chunks

1 Tsp vinilla extract

Method

Step 1 - Preheat the over to 180C. Mix together the dairy free spread and the caster sugar until fluffy

Step 2 - Mix the already beaten egg into the margin and sugar mixture, add 1 tbsp of flour to prevent curdling

Step 3 - Sieve in the rest of the flour, baking soda and cinnamon and fold though. Mix in the ground almonds

Step 4 - Add half of the roughly chopped hazelnut along with the apple chunks and the vanilla extract. Stir until well combined

Step 5 - Place muffin cases in a muffin tin and spoon in one tbsp of the mixture to each case and sprinkle the remaining hazelnuts on top

Step 6 - Place on the middle shelf for around 20 minutes or until done

Step 7 - To check if they are done, poke with a knife or toothpick and it if it come out clean they are ready. Let cool for around 30 minutes before tucking in.

Hope you enjoy!

If you try out this recipe let me know!

Until next time,

Holly

autumn

Delicious Oil (Dairy Free) Pumpkin Cake

17:00

With the 1st of November comes the end of Halloween which more than often means pumpkins, and loads of them! Not wanting to throw away the cat carved pumpkin that gave me so much joy the eve before halloween I brought out the mixing bowl and whipped up a delicious pumpkin cake.

Ingredients Serves: 15
- 300ml Vegetable oil
- 150ml Coconut oil (you can use 450ml vegetable oil)
- 400g Plain flour
- 2 tsp Bicarbonate of soda
- 550g Sugar
- 5 Eggs
- ½ tsp Salt
- 2½ tsp Ground cinnamon
- 525g Pumpkin, grated
- 50g Walnuts, chopped
- 50g Pecans, chopped
- 50g Brazil nuts, chopped

Method

Step 1 - Preheat the oven to 160C. In a big brown add all the ingredients expect the pumpkin and the nuts until well combined

Step 2 - Add the pumpkin and nuts and mix well

Step 4 - Spoon the mixture into the baking tin and place into the oven for 1hr and 15 minutes or until a skewer comes out clean (timing may depend on what tin used).

Step 5 - When ready, take out of the oven and let cool for 15 minutes. Take it out of the tin and place on a cooling rack and sprinkle icing sugar over the top. Alternatively, if you are not lactose intolerant, you could always spread over a butter or cream cheese icing.

Hope you had an amazing Halloween and enjoy your pumpkin cake!

Until next time,

Holly

brownies

Fool Proof Dairy Free Peanut Butter Brownies

16:00

Love peanut butter and have a thing for brownies? You're in the right place and man do I have a treat for you! Chocolate and peanut butter, they were meant to be, a match made in heaven as far as I'm concerned. I was jumping for joy the moment I saw these dairy free peanut butter chocolatey brownie goodness on BBC good food (yes, underlying and emphasising dairy free is necessary). The smile on my face was probably as priceless as a 6 year old unwrapping the one thing they ultimately wished for on christmas.

Ingredients Makes: 12

225g Crunchy peanut butter

200g Dark chocolate, broken into small chunks

200g Brown sugar

3 Eggs

100g Self-rasisng flour

Method

Step 1 - Preheat the oven to 180C and line a baking tin with oil or grease proof paper. Set aside 50g of the peanut butter and chocolate.

Step 2 - Melt the remaining chocolate, peanut butter and brown sugar in a bowl over boiling water on the stove or in the microwave till it has just about melted

Step 3 - Take off the heat, using a wooden spoon beat in the eggs one by one and then stir the flour in and scrape into the tin.

Step 4 - Melt the reserved peanut butter in a microwave or in a pan and drizzle over the brownies. Place the brownies in the oven and bake for 30 minutes or less for a gooey middle.

Step 5 - Melt the reserved chocolate using one of the methods used above, once the brownies are done, take them out of the oven and drizzle the melted chocolate over them and set aside to cool before cutting into small rectangles.

Serve & enjoy!

Until next time,

Holly