I have tried a couple of sweet treat recipes from Deliciously Ella's blog recently and wanted to share them with you as I tweaked both recipes a little. Both were super yummy and quite healthy because they are made without refined sugar, dairy, wheat or eggs. I have been trying lots 'free-from' recipes recently as my friend Charlotte is vegan and it's always nice to share baked goods with your mates!
First are these lovely Oat, Cinnamon and Raisin Cookies based on this recipe of Ella's which is for her five ingredient cookies (mine ended up with seven ingredients).
Oat, Cinnamon and Raisin Cookies
I followed 90% of Deliciously Ella's recipe but added 2 teaspoons of cinnamon to give them extra flavour and substituted half a cup of desiccated coconut in place of ground almonds because I didn't have enough ground almonds in stock. They were a hit in my house house as they didn't last long.
120g ground almonds, 1 cup
60g desiccated coconut, 1/2 cup
12 medjool dates, 1 cup
1 tablespoon chia seeds
2 teaspoons of cinnamon
3 tablespoons almond milk
Preheat the oven to 180c, fan setting.
Put all the ingredients (apart from raisins) in a food processor and whizz until it forms a cookie dough. Once mixed, add the raisins and give it a very quick whizz to distribute the raisins evenly throughout the mixture.
Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet. Once you have about 16 round balls, squish them down to form cookie shapes.
Bake in the oven for 15-20 minutes until golden. (In the photo above there are only 8 cookies - I only baked half the mixture at a time. I put half in a sealed container in the fridge and cooked another batch the following day).
Next are these scrumptious Sweet Potato and Hazelnut brownies based on this recipe of Ella's.
Sweet Potato and Hazelnut Brownies
Again this recipes was adapted because I didn't have any ground almonds in stock so I substituted ground hazelnuts instead - but hey, chocolate and hazelnut is a winner! The recipe is about 90% accurate to Ella's brownie recipe but I halved the amount of maple syrup and didn't make the frosting. I think they are sweet enough as they are.
500g of sweet potatoes (about 2 medium)
12 medjool dates
3 tablespoons of pure maple syrup
100g of ground hazlenuts (I ground whole hazelnuts in the food processor)
2 tablespoons of coconut oil
a pinch of salt
100g of ground oats
6 tablespoons of raw cacao powder (I used Green and Blacks coco powder)
Pre-heat the oven to 180C (fan) I had baked a whole tray of sweet potatoes the day before making these brownies so I used 500g and popped them in the blender. In Ella's recipe she has you peel and chop the sweet potaoes into chunks and steam for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates. I also added the solid coconut oil into the food processor as its not too cold at the moment the coconut oil was fairly soft and mixed well with the potatoes and dates. If the oil is really solid it will combine easier if warm (as per Ella's recipe).
Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.
I greased the baking tray with a little coconut oil and spread the mixture in the tray. The mixture will not rise during cooking so smooth the top surface to make the brownies look nice when cooked. I cooked the brownies for about forty-five minutes until firm. Remove the tray and allow it to cool for about ten minutes to set. I then cut into squares once the brownies had cooled enough to touch the tray.
Try these recipes for yourself. 100% of the inspiration for these sweet treats comes from Deliciously Ella's blog! (This is not a sponsored post I just really like her food ideas).