Sweets

Raw Carob fruit and nut brownie

This recipe is originally by Dr Gillian McKieth - with some modifications of our own - and is actually good for you! it will keep in the fridge for up to 5 days if it lasts that long.

  • 300g pitted dates
  • 200g soaked raisins
  • 4tbsp carob powder
  • 500g Brazil nuts, presoaked overnight in cold water
  • 100g ground flax seeds
  • 100g sunflower seeds
  • 250g chopped walnuts or walnut pieces
  • sprinkle of sesame seeds
  1. blend the dates, raisins, carob powder, Brazil nuts and 500ml water in a food processor until you have a smooth paste
  2. mix through the seeds and walnuts
  3. spread the mixture evenly onto a baking try lined with baking parchment
  4. sprinkle with sesame seeds then freeze for one hour
  5. cut and serve

Baklava

The perfect after dinner treat. Spiced and a bit fancy! One to impress your friends with. Goes very well with a good coffee.

You'll need a 24x30cm oven dish which will give 16 portions (32 triangular pieces)

  • 400g whole almonds
  • 50g light muscovado sugar
  • half teaspoon ground cinnamon
  • half teaspoon ground ginger
  • 1 packet filo pastry
  • 225g unsalted butter, melted
  • 100g caster sugar
  • 125g honey
  • 2 tablespoons rosewater
  1. Toast the almonds, then chop finely and mix with muscovado sugar, cinnamon and ginger.
  2. Brush the dish with melted butter and lay a sheet of pastry in it. Brush that with butter, lay another sheet on and brush that with butter also.
  3. Sprinkle a layer of the almonds then put on two more layers of the pastry as before. Continue until all the pastry and almonds have been used up.
  4. Brush the top pastry sheet with butter and chill for 30mins.
  5. Heat the oven to 190 with the fan OFF.
  6. Cut the baklava with a sharp knife into 16 rectangles (4 x 4) then cut each one in half diagonally to get 32 triangles.
  7. Bake for 10mins then turn the oven down to 160 for about an hour until the baklava is lightly browned on top and crisp all the way through.
  8. Heat the caster sugar, honey and rosewater together until bubbling, leave for a minute then pour over the hot baklava. Leave to cool completely before removing the pieces.