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April 02, 2020
It’s true that I hate cooking. But I love baking.
Cooking seems all kitchen histrionics and flailing arms - a dollop of this a bit of that. All too stressful. I love baking because it’s measured and precise. I spend 3-4 hours a day refining my methods and trying new recipes. Or maybe a twist on one I’ve picked up. Each week I’ll share a few of our favourites.
This is a healthy alternative biscuit and really easy to make.
Ingredients:100g Tahini100g almond flour95g Honey or Maple Syrup½ tsp Vanilla bean paste or vanilla essence¼ tsp bicarbonate of sodaPinch of saltWhite & Black sesame seeds for sprinkling.
MethodMix all the ingredients together except the sesame seeds until everything is incorporated. It will be quite a wet consistency. Prepare a baking tray lined with parchment paper. Take a tbsp of mixture and roll into a ball. Or my preferred method is to pipe ball shaped blobs onto a prepared tray. Make sure you leave space between each one as they will spread. Press each ball down slightly and sprinkle sesame seeds on top.
Place the tray in the fridge for about 15mins and turn the oven to 180⁰C. Once chilled, place tray in oven and bake for appx 8-10 minutes depending on size, until they are golden. Remove tray from the oven. The biscuits should still be slightly soft to touch. Allow to cool on a wire rack.
This is my most requested cake. So easy to make and gets rave reviews every time. Try serving with vanilla ice cream and raspberries. It will last up to three days if kept in the fridge and tastes even better next day.
Ingredients:250g Unsalted Butter300g Dark Chocolate365g Light Brown Sugar (Muscovado)135g Ground Hazelnuts85g Cocoa Powder6 Eggs1 Vanilla Pod1 tsp Vanilla Essence1 tsp Sea Salt
MethodPreheat oven to 180⁰C. Grease and line a 22cm, springform cake tin. Melt the butter and the chocolate in a bain-marie (or in a Pyrex bowl over a saucepan of hot water). Whisk and combine, then add the sugar, ground hazelnuts and cocoa powder. Beat the eggs then add them, the vanilla seeds, vanilla essence, and salt.
Mix everything together until well combined. Pour the batter into the prepared cake tin then bake for approximately 30 - 35 mins. When the cake is ready the top should feel hard to touch but still have a slight wobble. Remove from the oven and allow to cool.
Gaby Van Clarke
October 29, 2020
“Flat and straight. I can tong it, and an hour later it’s flat and straight!” said Lucy. I’ll walk you through why Lucy struggled so much with her hair and what we did. Four things conspired to keep Lucy’s hair flat and straight...
October 28, 2020
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