insideKENT Magazine Issue 70 - January 2018 | Page 71

FOOD+DRINK
DITCH THE DIET Recipes cont.
Chocolate Jujube Studded Banana Bread (10)
Ingredients:
• 180g ripe banana
• 3tbsp raw cacao powder
• 2tbsp coconut oil
• 60g coconut sugar
• 2 whole eggs
• 114g ground almonds
• 70g oat flour
• Handful of dried jujube fruits, roughly chopped
• 1/2tsp bicarb
• 1tsp baking powder
• Pinch of salt
• Dash of cinnamon
• Dark chocolate chips (optional)
Method:
1. Preheat your oven to 180°C and line a loaf tin with
greaseproof paper.
2. In a food processor, combine the coconut sugar, banana
and coconut oil and cream these together.
3. Crack in both of the eggs and mix again.
4. Next, add in all of your dry ingredients (apart from the
jujube) and blend until everything is well combined and
you’re left with a reasonably smooth batter.
5. Stir through the chopped jujube fruits and chocolate
chips if using and pour the cake mix into the lined tin.
6. Bake this in the oven for around 35 minutes, or until a
skewer comes out clean when pierced. Then, transfer onto
a wire rack and allow to cool before eating
Vegan Chocolate Fudge Cupcakes (8)
Ingredients:
Cakes
• 1 ripe banana
• 100g coconut sugar
• 100g buckwheat flour
• 100g vegan butter
• 2tbsp cacao powder
• 1tsp baking powder
• 1/3tsp bicarbonate of soda
• Pinch of salt
Frosting
• 150g cashew bites
• 100g frozen mixed berried, thawed
• 60g soaked jujube fruit (soak in
boiled water for 20 minutes)
• 2tbsp agave syrup
• Jujube sprinkles to garnish
Method:
1. Preheat your oven to 180°C and
line a cupcake tray with cupcake
cases.
2. In a food processor, combine the
banana, coconut sugar and vegan
butter and cream these together.
3. Next, add in all of your dry
ingredients and blend until
everything is well combined and
forms a smooth cake batter. Divide
this among your cupcake cases (the
mixture should make around 6-7
cakes) and pop these into the oven
for 25-30 minutes to bake. You’ll
know the cakes are done when a
skewer can be pierced into the cake
and comes out clean.
4. Transfer the cakes onto a wire rack
and allow them to cool completely.
Meanwhile, to prepare your frosting,
add the nuts, berries, drained jujube
fruits and agave to a food processor
and blitz this until you’re left with a
smooth, creamy frosting. This might
take a while to achieve a really
smooth icing.
5. When your cakes have thoroughly
cooled, top each of them with some
of your frosting and garnish with
some dried jujube sprinkles.
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