Cherry, carrot and carob oat bake

I am determined to stretch summer out for just a little longer. Ok, so we're not talking ice cream or full on summer time foodie flings.... but sunshine and fruit and sitting outside on a blanket goodness is on the cards today.

I actually made this oat bake a couple of weeks back on a hot afternoon, the weather has changed somewhat in recent days, but hey :-)

Cherries are a very much underused fruit in my kitchen. I'm not really sure why. Maybe I am just too lazy to stone them... 

However, I did use them in these hot chocolate cherry pots though...still one of my best creations to date!! (make them if you haven't already- seriously!!!!)

This was a brunch dish... and a bressert! I like to sneak veggies into my oat bakes (see links below)  and the ewas no exception- i finely grated some carrot and you can see the resulting texture in the photo below, you can't taste the carrot.

You can actually use cocoa or carob (or a mix) in this recipe. If you are a little unsure of the flavour of carob or expect it to be just 'like chocolate' go for cocoa as you maybe disappointed. I actually like it both ways, the carob is what I used for these photos (with a little extra dusting on top) and such became the title. Carob is slightly sweeter than cocoa so assists with the sweetness of the flavour- you may need a little extra jam if using cocoa. 

Recipe: Cherry, carrot and carob oat bake

Serves 1-2

Ingredients

• 2/3 cup oats
• 1 cup water
• 2tbs flax
• ½ tsp baking powder
• 1/3 cup carob (or cocoa if preferred)
• 2/3 cup carrot- finely grated
• 2 tbs sugar free berry jam (plus few drops stevia if needed)
• 2/3 cup cherries- pitted and halved

Method

Mix the flax and water and set aside for a minute. Mix all ingredients other than cherries and spoon into a greased oven dish.  Press the cherries into the top.

Bake for approx. 20-25 mins at 180C. Cover the top loosely with tin foil after 10-15minutes if it looks like tits browning too quickly. It should be firm on top but still sticky and pudding like in the centre when cooked.

This would also be lovely served up with some non dairy yoghurt.

(I still struggle with not capturing my reflection in the spoons...!!

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Valentine's Coconut Ice

Valentines is such a commercial holiday…but then again, any cause for celebration is good enough for me!

I’m not really the type to celebrate Valentines in a big way, I much prefer showing a little love at any other time of the year and not when I’m ‘told’ I should. But since I have no Valentine of my own it’s a little bit pointless debating my options (or maybe I’m just a tad jealous)!

A thoughtful gesture always means so much more than anything money can buy. A little homemade gift is sure to raise a smile... and a tasty yummy treat all the more!

I have a few simple Valentine’s ideas to post over the next few days.  These would be perfect any time of year….another little way to remind someone how much they mean to you.

No Valentine? Then treat yourself, you best friend or your mum. Plus since these treats are super healthy you will all be smiling all day long.

First up, pretty pink coconut ice. 

You can use any dried red berries here- I used cranberries but cherries would be fabulous! The result is a lovely speckled pink cube of delight with a light crumbly coconutty texture and hints of delicate sweet berries. You could use any shaped moulds you fancy, just make sure to firmly press in the mixture whilst still soft and warm.

Recipe: Valentine's Coconut Ice

Makes approx. 12 cubes (1 ice cube tray)

Ingredients

• 1 cup coconut butter (make your own)
• 2tbs cashew or almond butter
• ½ cup dried cranberries or cherries
• 2 tbs agave nectar plus tiny pinch stevia
• 1 tsp vanilla extract

Method

Melt the coconut butter then combine all ingredients in a food processor and blend until a thick smooth paste is formed.  There should be ‘flecks’ of the red berries in the mixture as opposed to a solid colour. Whilst still warm, spoon the soft mixture into an ice cube tray or other candy moulds and press down firmly into each mould.

Freeze briefly to set and then store in the fridge.

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