December 2017: Thanks to your support this festive season, we’ve just started to build four new classrooms. However this does mean our stock is now looking rather low, for which we apologise. Luckily, not everything that we stock is necessarily shown on the website. Therefore, please DO contact us to find out what other one-off colours and sizes we may have available. It's worth a try! Many thanks, Team Bushbells.
Last orders are on 15th of December.

Healthy bakes tested by Bushbells's very own Star Baker

Are you just as addicted to the Bake Off as we are? Why not get baking and try out some of these delicious recipes which all have a healthy twist. All have been tried and tested by Juicy de Lucy, Instagram food blogger and member of our Bushbells team.

First up are these delicious (and also healthy) berry scones with raspberry chia seed jam!

 

 

For the scones (recipe courtesy of Deliciously Ella)
  • 400g buckwheat flour
  • 2 mugs ground almonds
  • 300ml almond milk
  • 4 tablespoons maple syrup
  • 3 tablespoons apple purée
  • 250g strawberries
  • 100g blueberries
  • coconut oil for greasing

Preheat the oven to 180°C

Place the buckwheat flour, ground almonds, almond milk, maple syrup and apple purée in a large mixing bowl and stir until smooth. Slice the strawberries into tiny pieces and stir them and the blueberries into the mix. Greese two baking trays with the coconut oil and then scoop the mixture out and form into round scone shapes on the tray.

Bake for 35-40 minutes until the tips turn a golden brown then remove the scones from the oven and allow to cool.

 

For the chia jam (recipe courtesy of Madeleine Shaw)
  • 200g raspberries
  • 1 tablespoon honey
  • 1/2 tablespoon vanilla extract
  • 2 1/2 tablespoons chia seeds

Put the raspberries, honey and vanilla in a blender or food processor and blend until smooth. Pour into a bowl, then stir in the chia seeds and mix vigorously by hand. Pop the mixture into a jar and chill in the fridge for 15 minutes to allow to set. The jam will keep for 4 days in the fridge.

 

 

Next up and as it was free from week on the Bake Off this week we thought we would share with you a couple of dairy and gluten free goodies. You must try this delicious dairy and gluten free cheesecake!

 

 

For the base (Recipe courtesy of Megs & Soph Wellbeing)
  • 1 1/2 cups mixed nuts
  • 1 teaspoon cinnamon
  • 2 tablesooons coconut oil
  • 4 medjool dates
  • 1 teaspoon vanilla extract
  • sprinkle of sea salt

Blend the mixed nuts and cinnamon together until you get a fine crumbly texture. Add the dates and give another quick blend. Melt the coconut oil and add into the blender along with the rest of the ingredients and blend until the mixture comes together. Press into a tin or dish and place in the fridge.

For the filling (Recipe courtesy of Megs & Soph Wellbeing)
  • 2 cups raw cashew nuts
  • 1 cup hot water
  • 2 teaspoons vanilla extract
  • 1/2 cup cacao powder
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup

Blend all the ingredients together (1-2 minutes on high). Keep blending until the mixture becomes nice and creamy. Pour on top of the base and leave to set in the fridge for a couple of hours. Serve topped with berries.

 

 

Finally here is a gluten free carrot cake recipe you must try at home!

 

 

The cake (recipe courtesy of Deliciously Ella)
  • 400g brown rice or buckwheat flour
  • 120g ground almonds
  • 2 tablespoons chia seeds
  • 65g raisins
  • 2 slices of pineapple
  • 300ml almond milk
  • 1/2 mug maple syrup
  • 3 carrots
  • coconut oil for greasing

Preheat the oven to 180°C

Pour the brown rice/buckwheat flour into a mixing bowl with the ground almonds, chia seeds and raisins. Place the pineapple, almond milk and maple syrup into a blender and blend until smooth. Once it's totally smooth, pour the mix into the mixing bowl with the dry ingredients. Peel and grate the carrots using the fine side of a box grater, stir the carrots into the mixing bowl and ensure that it's all thoroughly mixed so that it forms a smooth batter.

Grease two x 24cm cake tins with coconut oil and evenly pour the mixture into both. Bake for 30 minutes, until the top turns a golden brown. Once cooked leave to cool for 10 minutes.

 

For the frosting (Recipe courtesy of Deliciously Ella)
  • 3 large bananas, peeled
  • 10 medjool dates, pitted
  • 2 tablespoons almond butter
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon

As the cake cools, make the icing. Placing everything into a blender with 4 tablespoons water and blend until a smooth, creamy mix forms. Once the cake has cooled, divide the icing between the two cakes and simply ice the top and enjoy!

 

 

Thank you to Lucy Comyn for these great pictures. Follow her on Instagram at @juicy_de_lucy for deliciously healthy food inspiration daily! Please leave your comments below.


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