Raspberry, Liquorice and Star Anise Gummies

Recipe courtesy of Psychologies Magazine (June 2019) and taken from ‘The Beauty Chef Gut Guide’ by Carla Oates..

These gummies contain ingredients that help repair the lining of your gut. Liquorice is rich in anti-inflammatory compounds that suppress pathogenic bacteria. Paired with gelatin, rich in gut-healing amino acids, you have a remedial snack that tastes more like a childhood treat.

Makes 375ml

Ingredients :
340ml cold water
2 tblsp grass-fed powdered gelatin
1 tsp fennel seeds
1 star anise
240g fresh or frozen raspberries
2 liquorice root teabags
Stevia equivalent to 1 1/2 tsp of normal sugar

Step One : Pour 180ml of the water into a small bowl and sprinkle the gelatin over the surface in an even layer. Set aside for 10 minutes to bloom.

Step Two : In a medium saucepan, toast the fennel seeds and star anise over a low to medium heat for 30 seconds, or until fragrant. Pour in the remaining 160ml water, add the raspberries and bring to the boil. Decrease the heat and simmer for 2 minutes.

Step Three : Remove the pan from the heat, add the teabags and set aside to steep for 3 to 5 minutes. Remove the teabags, squeezing out all of the liquid, and discard.

Step Four : Add the gelatin mixture and Stevia to the hot raspberry liquid and stir until dissolved. Strain through a fine mesh sieve into a measuring jug, using a spoon to press the raspberry pulp to ensure you get all the juice out. Don’t scrape, as you don’t want to push too many of the seeds through. Top up the liquid with water to make 375ml, if necessary.

Step Five : Place ice-cube trays or silicon moulds onto small baking trays. Fill with the raspberry liquid. Refrigerate for al least 1 hour, or until completely set.

Step Six : To unmould, briefly dip the base of the ice-cube trays or moulds into boiling water. Using your fingertips, pull the gummies away from the edge of the moulds to release the seal, then invert onto a plate.

Step Seven : Store the gummies in an airtight container in the refrigerator for up to two weeks.

Turkish Delight

Turkish Delight is always a favourite at Christmas, and this versatile recipe can be made in minutes. Try different flavours such as lemon, crème de menthe and orange and vary the colours accordingly.

Ingredients:
450g / 1 lb / 2 cups granulated sugar
300ml / ½ pint / 1 ¼ cups water
25g / 1oz / 2 tblsp powdered gelatine
2.5ml / ½ tsp tartaric acid
30ml / 2 tblsp rose water
Pink food colouring
25g / 1oz / 3 tblsp icing sugar, sifted
15ml / 1 tblsp cornflour

Makes 450g / 1 lb

Step One : Wet the insides of 2 x 18cm (7in) shallow square tins with water. Place the sugar and all but 60ml (4 tblsp) of water into a heavy-based saucepan. Heat gently, stirring occasionally, until the sugar has dissolved.

Step Two : Blend the gelatine and remaining water in a small bowl and place over a saucepan of hot water. Stir occasionally until dissolved. Bring the sugar syrup to the boil and boil steadily for about 8 minutes, or until the syrup registers 127oC / 260oF on a sugar thermometer. Stir the tartaric acid into the gelatine, then pour into the boiling syrup and stir until well blended. Remove from the heat.

Step Three : Add the rose water and a few drops of pink food colouring and stir, adding a few more drops, as necessary, to tint the mixture pale pink. Pour the mixture into the prepared tins and allow to set for several hours or overnight.

Step Four : Dust a sheet of greaseproof paper with some of the icing sugar and cornflour. Dip the base of the tins in bot water and invert on to the paper. Cut the Turkish Delight into 2.5cm (1 in) squares, using an oiled knife. Toss the squares in icing sugar to coat evenly.

Recipe taken from The Ultimate Christmas Cookbook

Raw Peanut Butter and Chocolate Cups

Recipe courtesy of Psychologies Magazine (Summer 2017)

The heavenly combination of peanut butter and chocolate is always decadent, and the unprocessed versions of both ingredients are wonderfully nutritious, say Melissa Sharp and Lindsay Stark in Modern Baker: A New Way To Bake (Ebury Press, £26). This is their take on the peanut butter cup – and they make fab individual desserts, too.

Makes 12 standard cups or 24 mini cups

For the Peanut Butter Base:-

200g peanut butter
180g pitted dates
100g oats
100g ground almonds
1 tsp vanilla extract
2 tblsp coconut oil

For the chocolate topping:-

100g coconut oil
30g raw cacao powder
2 tbsp date syrup

Step One: Grease 2 x 12 hole mini-muffin trays or a 12-hole standard muffin try with a neutral flavoured oil, such as sunflower oil (not coconut oil as this will go solid and won’t prevent the mixture from sticking).

Step Two: In a food processor, blend together all the peanut butter base ingredients until they come together in a smooth mass, with no lumps of date.

Step Three: Divide the mixture evenly among the holes in the tray and press down firmly. Place the tray in the freezer while you make the topping.

Step Four: For the chocolate topping, place all the ingredients in a small pan and warm over a gentle heat until the coconut oil is melted. The date syrup can sink to the bottom, so make sure that you stir the mixture well.

Step Five: Pour the chocolate over the peanut butter mix and return the tray to the freezer for at least 1 hour. These lovely cups keep really well in the freezer for up to a month, or in the fridge for up to 2 weeks. Defrost for 1-2 hours in the fridge before eating.

Nutrition note: Dates are rich in minerals, vitamins and fibre. The humble peanut is often eclipsed these days by more ‘fashionable’ nuts, but it can punch its nutritional weight alongside all of them.

Almost-A-‘Snickers’ Bar

Recipe courtesy of Psychologies Magazine (April 2018)

There’s no eating these nutty bars politely! Taken from Kate Bradley’s ‘Bliss Bites’ (Hardie Grant, £8.99), they will be inhaled quicker than you can save that ‘mindful eating’ quote on Pinterest. They’re just so good.

Makes: 12 Prep time: 15 minutes Setting time: About 1 hour

Base Ingredients:-

155g activated or raw cashews
45g desiccated coconut
2 tbsl maple syrup

Caramel Ingredients:-

13 medjool dates (about 260g), pitted
60ml maple syrup
90g peanut butter
1 tsp vanilla extract
Pinch of sea salt flakes
65g activated almonds or peanuts, roughly chopped

Chocolate Coating Ingredients:-

150g raw or dark chocolate (at least 70 per cent cocoa solids), melted and cooled

Step One: For the base, place all the ingredients in your food processor or blender and pulse together until combined.

Step Two: Line the base of a 20 x 15cm baking tin with baking paper. Transfer the mixture to the tin and press it firmly and evenly over the base.

Step Three: Place it in the freezer for about 30 minutes, or until firm. To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth.

Step Four: Remove the base from the freezer and spread the caramel layer evenly over the base. Scatter with the almonds, then return to the freezer until set.

Step Five: Line a tray with baking paper. Once frozen remove the ‘Snickers’ mixture from the tin and slice into 12 even-sized bars.

Step Six: To coat, dip each one in the melted chocolate, allowing any excess to drain off, then place the bars on the tray.

Step Seven: Refrigerate or freeze until they are set. Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat. They’ll keep for two weeks in the fridge, and two months in the freezer.