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[escapeandbake]

Blueberry and Coconut Ice Lollies

When the sun is shining the one thing I crave the most is some yummy ice cream. These Blueberry and Coconut ice lollies are just the ticket, they are so quick and easy to make, perfect to have to hand on a sunny day. Even better they are made from just four ingredients and are completely refined sugar-free, dairy-free and gluten-free. These beauties are so refreshing and are full of goodness too. There’s nothing better than enjoying one of these in the sunshine :)

* You’ll need an ice lolly mould to pour your mix into, I used this one from Lakeland.

Ingredients

400g vanilla coconut yoghurt - I use Coyo 

200g blueberries

3 tbsp maple syrup

1 vanilla pod, seed scraped

In a bowl mix the coconut yoghurt, maple syrup and vanilla seeds together.

Pop half of the blueberries into a blender and blitz until liquidised into a blueberry sauce.

To fill the ice lolly mould, pop a blueberry in first, spoon in some blueberry sauce and then spoon in some coconut yoghurt. Use a lolly stick to marble and continue to layer with fresh blueberries, coconut yoghurt and blueberry sauce until the mould is full.  

Pop the lolly stick into the middle and place the ice lolly mould into the freezer to set overnight.

Enjoy in the sunshine x

I love seeing your re-creations, please share them with me via Instagram @escape_bake #escapeandbake

[glutenfreecuppatea]

There will never be too many gluten free doughnuts in the world right?! 😍🍩 This one is salted caramel and sooo dreamy. I picked it up yesterday from @escape_bake at @balance_festival 💪🏻🍩💪🏻😆 Yes as you would expect there was tons of food there too which was great for when I felt like I was gonna pass out after a workout! . I woke up this morning with my entire body aching! I guess that shows I worked hard?! My relationship with food and exercise has been rocky since my eating disorder but it was so liberating just to exercise for fun! I’ve never done any fitness classes before really, but I absolutely loved them 💜 Any classes that you guys would recommend? 🤷🏼‍♀️ (In London can I just go to random classes even if I don’t go regularly?) #escapeandbake (at Balance Festival)

[healthy-living-made-simple-blog]

@escape_bake delicious treats! We're always struggling to find birthday cakes, or just let's have a cake because it's a Friday cakes 🤷🏼‍♀️ to have at work that are gluten free, dairy free and refined sugar free. Enter Escape & Bake you can order online, they do celebration cakes, event catering, healthy afternoon tea and bespoke orders!! Good job guys my box of treats were delicious - choc orange slice, the all time favourite peanut butter cup and this amazing unicorn (I added that) coconut and lime slice. #healthyfood #healthylivingmadesimple #bespoke #birthdaycake #refinedsugarfree #dairyfree #glutenfree #london #healthytreats #escapeandbake #healthblogger (at London, United Kingdom)

[escapeandbake]

Spiced Carrot Cake

Carrot cake has to be one of my favs and this one is ridiculously moreish. Spiced with cinnamon and ginger, with crunchy chunks of walnuts throughout the sponge, it has everything going for it. It’s always a winner with the family and friends, sweet, but not overdoing the sweetness - perfect for any afternoon cake times.

Prep time 15 mins - baking time 20 mins

Ingredients

300g coconut sugar

3 eggs

300g coconut oil

300g gluten-free rice flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp vanilla extract

300g carrots, grated, plus extra to decorate

100g walnut halves, roughly chopped, plus 8-10 to decorate for the top

A handful of pumpkin seeds (optional)

For the cashew cream icing:

400g cashews

4 tbsp honey

4 tbsp pure maple syrup

To start, soak the cashews in water, just covering them. The longer you leave them to soak the better,  so they become lovely and soft ready to blitz in the food processor. Ideally soak for 24hrs.

Preheat the oven to 170°C

Prepare three 20 cm cake tins, with the based lined with baking paper and the sides greased with coconut oil

Pop the coconut sugar, eggs and coconut oil in a bowl and mix well with an electric whisk until all the ingredients are fully incorporated.

Slowly add the rice flour, bicarbonate of soda, baking powder, cinnamon, ginger and vanilla extract to the bowl and continue to beat until well mixed.

Stir in the grated carrots and walnuts using a spoon until they are evenly dispersed.

Pour the mixture into the prepared cake tins and smooth over for an even layer. 

Pop the cakes into the preheated oven for 20-25 mins, until golden brown and a skewer comes out clean from the middle. Leave the cakes to cool slightly in the tins before turing them out on a cooling rack.

Meanwhile to make the cashew cream icing, drain and rinse the cashews. Place them in a blender along with the rest of the ingredients. Purée on high speed until smooth and creamy. 

Spread a third of the icing over one of the cakes, using a palette knife. Place the second cake on top and spread another third of the icing over it. Top with the last cake and spread the remaining icing on top using the palette knife. Finish with the walnuts, grated carrot and pumpkin seeds to decorate the top.

Enjoy! x

I love seeing your re-creations, please share them with me via Instagram @escape_bake    #escapeandbake

[escapeandbake]

Gingerbread Cake

These mini Gingerbread cakes are the best, so incredibly gooey and moist, with the most amazing kick on ginger! They are the perfect festive treat, drizzled in ginger cashew cream and topped with bee pollen, for that little extra sparkle.

Ingredients

30g coconut oil, melted (plus extra for greasing)

2 ripe bananas

2 tbsp pure maple syrup

3 tbsp blackstrap molases

200g ground almonds

50g rice flour

3 eggs

1 tsp baking powder

20g fresh ginger

½ tsp mixed spice

½  tsp nutmeg

2 tbsp ginger

2 tbsp cinnamon

1 tsp vanilla extract

pinch of salt

Will make approx 8 mini Christmas trees

Preheat the oven to 170°C

In a bowl, mix the coconut oil, maple syrup, blackstrap molases, vanilla extract and grated ginger together.

Mash the bananas vigorously, I like to use a hand held blender for this.

Then add the eggs and mashed banana to the bowl and mix gently, until combined.

Add in the ground almonds, rice flour, mixed spice, ground ginger, nutmeg, cinnamon and baking powder. Mix until everything is well combined.

Grease your mould or cake tin generously with melted coconut oil.

Pour in the mixture into the tin and bake for approx 30 mins (for the mini cakes, if baking one large cake 1hr 30mins cooking time) until a skewer inserted into the centre should come out clean. You may need to cover the top of the cake for the last 10 mins, to avoid the top from burning.

Remove the cake from the oven and leave to cool in the tin.

Carefully remove from the tin and finish the gingerbread off with a drizzle of ginger cashew cream and bee pollen.

Enjoy! x

I love seeing your re-creations, please share them with me via Instagram @escape_bake #escapeandbake

[escapeandbake]

Peanut Caramel & Raspberry Chocolate Mousse Easter Eggs

Happy Easter! Always worth celebrating an extra long weekend making these egg-stra indulgent easter eggs ;) Easter wouldn’t be the same without delving into an epic amount of chocolate eggs, and these jam-packed filled eggs will not disappoint. Building the chocolate layers up in the egg mould can be a little timing consuming, but it is oh so worth it! Have fun filling these with your favourite flavour combos and they make a cracking Easter pressie too!

Makes 9 Easter Eggs

For the Chocolate

200g Cacao Butter

6 tbsp Caccao Powder

6 tbsp Maple Syrup

1 tsp Vanilla Extract

For the Peanut Caramel Filling

200g Medjool Dates, pitted

150g Peanut Butter

60g Peanuts, roughly chopped

A pinch of himalayan salt

For the Raspberry Chocolate Mousse Filling

1 Avocado

2 tbsp Cacao Powder

100g Medjool Dates, pitted

2 tbsp Maple Syrup

8 Fresh Raspberries

 1.    Start by making the chocolate for the eggs by melting the raw cacao butter in a heatproof bowl over a pan with simmering water. Stirring gently, every so often until melted. Once melted, take the bowl off the heat, allow to cool slightly and whisk in the raw cacao powder, maple syrup and vanilla extract.

2.    Take your easter egg mould (I use this one from Lakeland: http://www.lakeland.co.uk/18577/Easter-Egg-Mould) place on a chopping board for support. Using a pastry brush (I find the silicone brushes easiest to use), paint the inside of your egg moulds with the melted chocolate. Place the mould in the fridge for a few minutes for the chocolate to set, then repeat, painting  another layer of chocolate and placing the mould in the fridge. Repeat this for 5-6 layers of the chocolate to build up the thickness of the eggs.

3.    To make the peanut caramel filling, blend the dates in the food processor until it forms a smooth caramel paste. Mix in the peanut butter and peanuts.

4.    To make the raspberry chocolate mousse filling, simply pop all of the ingredients (apart from the raspberries) into the food processor and blend for 3-5 minutes until fully combined.

5.    Once the eggshells are set its time to assemble! For the peanut caramel eggs, fill the half eggshells with the peanut caramel filling. For the raspberry chocolate mousse, fill the half eggshells with the chocolate mousse and place 2-3 raspberries in each half.

6.    To pop the two halves together, heat a knife with boiling water and then run the knife around the edge of one half of the egg, melting the chocolate edge. Then hold the two eggshells together, with light pressure until the chocolate starts to set and the eggs hold together. Do this to all the eggs and then put them back in the fridge for 10 minutes or more, to set fully. Enjoy!

Happy Easter xx

I love seeing your re-creations, please share them with me via Instagram @escape_bake    #escapeandbake

[escapeandbake]

Espresso Fruit & Nut Brownies

These brownies are ticking all the boxes! They are incredibly gooey, so chocolatey and have a coffee kick too! Its jam packed with fruit and nut giving an awesome texture, making these so moorish. They are so easy to make and are gluten-free, dairy-free, refined sugar-free, vegan and paleo - a great sweet treat win!

Prep time 10mins - baking time 30mins

Ingredients

35g raw cacao powder

80g coconut oil, melted

130g medjool dates, pitted

150ml pure maple syrup

75g ground almonds

80g almond butter

½ tsp bicarbonate of soda

2 tbsp ground coffee

2 tbsp water

100g pecans, roughly chopped 

100g almonds, roughly chopped

75g dried cranberries

75g sultanas

Preheat the oven to 160°C.

Line a baking tray with baking paper. I use a 10″ square baking tray.

Pop all the ingredients, (except for the pecans, almonds, cranberries and sultanas) into a food processor and blitz until the mixture is fully combined and forms a sticky batter.

Then add the pecans, almonds, cranberries and sultanas to the brownie batter. Pulse in the food processor for a couple of seconds.

Spoon the mixture into the prepared baking tray, making the top even and sprinkle some chopped pecans over the top.

Pop into the oven and bake for 30 mins, then leave to cool for another 30mins - for the brownies to set. Slice into 9 squares.

Enjoy! x

I love seeing your re-creations, please share them with me via Instagram @escape_bake    #escapeandbake