summer fruit tarts

of all the desserts you may choose to make, those using seasonal fresh fruits are definitely the most fun - their flavours and colours are at their best, and its easy to be creative and get delicious results.

Although  these mini tartlets look elaborate, they're actually simple to make, requiring determination only while you’re pressing the crust. the simple glaze holds the fruit together and gives the tartlets a nice sheen, made without diary or refined sugar, these desserts manage to be both light and refreshing. if you want to add a touch of richness, serve them with a little whipped cream and greek yoghurt.

you can use any fresh ripe, seasonal fruit to fill these tartlets

makes 24 tartlets ( 2 flavours of each) 

Ingredients: 

CRUST: 

1 cup dried coconut 

1 cup rolled oats 

pinch of salt 

1 1/2 cup whole spelt flour 

1/4 cup melted extra virgin coconut oil 

5tbsp maple syrup 

2 tbsp vanilla extract 

1 tbsp water

GLAZE:

1 1/2 cup apple juice 

1tbsp apple juice 

5 tsp agar flakes 

1 1/2tsp arrowroot powder

1tsp vanilla extract

FRUIT FILLING: 

1 large apricot, pitted, quartered and thinly sliced

1 medium plum, pitted, quartered and thinly sliced

1 large kiwi, peeled, quartered and thinly sliced. 

1/2 cup blueberries

1/2 cup raspberries

1/2 cup black raspberries

8 cherries, pitted and slices and 4 whole cherries to garnish. 

2 fresh figs, halved and thinly sliced

Method: 

TO MAKE CRUST: preheat oven to 100 degrees c, line a baking sheet with parchment paper and add coconut. spread out evenly and bake for 4-5 minutes or until deep golden. remove from oven and set aside too cool increase as in temperature to 180° C, add half the toasted coconut to a food processor along with oats and salt, and blend until finely ground. transfer to a bowl, add spelt flour and stir to combine. drizzle in coconut oil and mix until evenly combined. add maple syrup, vanilla and water and mix until pastry comes together. mixture should hold together well without being to sticky. if mixture is wet, set aside for 5 minutes to allow the oats to absorb some moisture. press pastry into each tartlet pan as thinly and as evenly as possible. prick the bottom with a fork a couple of times and bake 14-16 minutes or until lightly golden and fragrant. remove from oven and set aside to cool.

TO MAKE GLAZE. add 1 1/2 cups of the apple juice and agar to a small pot, whisk and bring to a boil over high heat. cover pot, reduce heat to low and simmer for 10 minutes or until agar flakes have dissolved. dissolve arrowroot in the remaining 1tbsp apple juice and whisk into simmering agar-juice mixture. once mixture returns to a boil, remove from heat and stir in the vanilla. set aside for 10 minutes to thicken and cool slightly while you prepare the fruit. 

TO FILL THE TARTS: place a type of fruit into a medium bowl and toss with 3 tbsp glaze, spoon about 1 tsp thickened glaze into 3 tart shells and divide the fruit among them. repeat with remaining fruit until all tartlets have been filled. place into the fridge until ready to serve. 

Per serving: 

Calories - 117

Fat - 5 g

Saturated fat- 4g

Protein- 1g

Carbohydrates -16gs

Sugar- 7g

Fibre -2g

Cholesterol - 0mg

Sodium- 29mg

gaint ice-cream sandwiches

whats better than a frosty mint chocolate chip sandwich to finish of a hot summers day? these are really giant and great for sharing. 

Total time: 14 hours 20 minutes 

Prep: 35 minutes 

Inactive prep: 12 hours

Makes: 12 ice-cream sandwiches

Level: easy

Ingredients 

FOR THE COOKIES: 

2 1/4 cup flour 

3/4 tsp baking powder

1tsp fine salt 

100g butter 

1 cup sugar 

1/2 cup packed light brown sugar 

2 large eggs 

1 1/2 tsp vanilla extract 

1 1/2 cup semi-sweet chocolate 

1/2 cup shipped bitter sweet chunks.

ICECREAM FILLING: 

6 cups mint chocolate chip ice-cream

Method: 

1. preheat an oven to 180 degrees C. 
2. combine the flour, baking soda and salt in a large bowl. be at the butter, granulated sugar and brown sugar together until light and fluffy on a medium speed. beat in the eggs, one at a time and then add the vanilla.
3. at a slow speed, beat in the dry ingredients in batches, until just blended, do not over beat the dough or it will get tough.
4. stir in the chocolate chunks and chopped chocolate using a wooden spoon until well combined. 
5. wrap the bowl with plastic and chill the dough for 30 minutes 
6. shape and scoop into 2 inch balls using a spoon. place on cookie sheets about 3 inches apart. flatten them slightly and bake until golden brown around the edges. about 15-18 minutes. let cool on tray and then transfer onto a plate. 
7. remove the ice-cream from the freezer about 5 minutes before making the sandwiches. using a ice-cream scoop, scoop up 3 balls and put onto the flat side of the cookie, top with another cookie and press gently to flatten slightly. using an offset spatula or a butter knife, smooth the ice-cream around the edges of the cookie until the ice-cream is flush with the outside of the cookie. serve immediately or refreeze until ready to serve. 

no bake strawberry cheesecakes

Total time: 10 minutes 

Prep: 10 minutes 

Yield: 6 servings

Level: easy

Ingredients: 

12 strawberries 

350g softened cream 

2/3 cup sour cream

1 cup icing sugar 

1tsp vanilla extract

6 individual tart pre cooked crusts. available on the baking aisle.

Method: 

1.coarsely chop 6 berries and place into a food processor. add the cream cheese, sour cream, icing sugar and vanilla extract and process until smooth. using a rubber spatula, fill the pie tins and garnish the cheesecakes with the remaining stawberries slices. 

Chocolate chip cookies

MY BIG, FAT CHOCOLATE CHIP COOKIES 

If you are craving classic chocolate chip cookie, nothing else will do. make these traditional treats to satisfy your chocolaty cravings. 

Total time: 45 minutes 

Prep: 30 minutes 

Cook: 15 minutes 

Makes: 12 cookies 

Level: easy

Ingredients: 

2 1/2 cup plain flour 

1 tsp bicarbonate of soda 

1 tsp salt

1 cup unsalted butter ( room temperature) 

1/2 cup white sugar 

3/4 cup packed light brown sugar 

1 tsp vanilla extract 

2 large eggs 

250g dark chocolate, coarsely chopped 

Method: 

1.Preheat the oven to 180 degrees C. Line 2 cookie sheets with parchment paper. 

2. Sift together the flour, soda and salt into a medium bowl and set aside. 

3. place the butter, sugar and brown sugar in a bowl and cream together until light and fluffy. beat in the vanilla and eggs and gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. fold in the chocolate chunks using a spatula. 

4. to form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3 inches apart onto the prepared sheets.

5. press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies or 15 minutes for crispy cookies . 

6. allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. repeat with the remaining dough.

peanut butter smoothie

Five minutes to a better morning. 

Total time: 5 minutes 

Prep: 5 minutes 

makes: 1 1/2 cups 

level: easy 

Ingredients: 

1 ripe banana quatered and frozen 

1/2 cup non fat milk 

1/4 cup plain nonfat yoghurt 

1 1/2 tbsp creamy, natural, peanut butter

Method: 

Put all of the ingredients into a blender and blend until smooth 

waffle pops

THE NEW DESSERT THATS BETTER THAN CAKE POPS: WAFFLE POPS 

The idea of waffles are always more appealing to me than post toasties. unlike making cake pops, which is a completely miserable and practically impossible process, making waffle pops is simple. you make waffles whether that means pouring batter into a waffle maker or popping a cheeky pre-made number into the toaster , then take a biscuit cutter to cut the waffles into rounds ( you can also make squares if you prefer that look) pierce them with a lollipop stick, then top.

the beauty of waffles? they go with hmm, everything! here are a few idead that are so simple, i barely need to explain.

POWDERED SUGAR WAFFLE POPS

dust waffle pops with powdered sugar

CHOCOLATE- DRIPPED WAFFLE POPS

dip waffle pops in melted chocolate and top with sprinkles.

SPICY HONEY WAFFLE POPS 

stir together 1 tbsp of your favourite hot sauce ( tabasco taste delicious) with 3 tbsp of honey. drizzle over waffle pops.

brownie waffle sundae

cooking the batter on a waffle iron cuts your brownie- baking time in half, and eliminates cooling time altogether. pile ice-cream and toppings onto these cake brownies hot off the press for an instant sundae. 

Total time: 45 mins 

Prep: 15 mins 

Cook: 30 mins 

Ingredients: 

3/4 cup plain flour 

2 tbsp cocoa powder

pinch salt 

115g semisweet chocolate, chopped. 

3tbsp unsalted butter 

1/2 cup sugar 

2 large eggs 

vanilla icecream, whopped cream, caramel sauce, sprinkles, cherries 

Special equipment: waffle iron ( preferably belgian style) 

Method: 

1.preheat the waffle iron to a medium- high heat. preheat oven at 100 degrees ( to keep cooked waffles warm). 

2. sift together the flour, cocoa powder and salt into a small bowl and put aside

3. combine half the chocolate and the butter in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. remove from the heat and let cool slightly. 

4. stir in the sugar and eggs, add the flour mixture and remaining chocolate and stir until just combined. 

5. lightly brush the top and bottom of the iron with butter. fill the waffle iron about 3/4 of the way full. close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges. 4-6 minutes. keep the cooked waffles warm in the oven till you have finished cooking the waffles.

6. tip each waffle with ice-cream, whipped cream, caramel sauce, sprinkles and a cherry if desired. 

Note: the waffles can be frozen in a resealable plastic bag for up to 1 month. 

Breakfast pops

chia seeds make these polka-dot pops fun to eat. and at a hefty 2 grams of fibre per serving, they are a tasty way to add more fibre to your morning routine

10 proven benefits of chia seeds

1.0 calories 

2. loaded with antioxidants

3. gluten free

4. almost all the carbs in them are fibre

5. chia seeds are high in quality protein

6. with the high fibre and protein content it aids in weight loss

7. high in omega- 3 fatty acids

8. improving blood which lowers the risk of heart disease and type 2 diabetes

9. high in many important bone nutrients like calcium, protein, phosphorus and magnesium

10. chia seeds can improve exercise performance as much as a sports drink

total time: 10 hrs 10 minutes 

prep: 10 minutes 

inactive time: 10 hours 

makes: 4 pops

Ingredients: 

1 can of evaporated milk 

juice of 1 lime

3 tbsp honey 

2 tbsp chia seeds 

6 large strawberries

Method: 

1. whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. cover and refrigerate until the seeds have doubled in size ( about 2 hours) stirring halfway through 
2. hull and finely chop the strawberries and stir them into the chia mixture. spoon the strawberry-chia pudding evenly among four ice pop moulds.
3. tap the moulds onto the countertop to pop out any air bubbles.
4. freeze the pops until solid at least 8 hours and up to overnight. let sit room temperature for a few minutes before unfolding. 

the pops will keep the freezer for up to 2 weeks.

raspberry coconut cream Nutella s'mores

Enjoy this healthy twist on a classic this weekend. but beware: have one and you will definitely want some more...

S'mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. The heat from the marshmallow makes the chocolate all melted and delicious. and the gooey marshmallow contrasts with the crunch of the cracker. 

Now, some people are of the " why ruin a good thing?" mindset and don't want to stray from the traditional s'mores. But I'm in the mindset that asks "why not ?!" because maybe we can make it tastier and healthier!

Raspberries are in season right now, so they are a perfect addition. And we all know how well raspberries pair with Nutella, right? But Nutella doesn't scream healthy, so instead, make a simple, non-processed homemade version with roasted hazelnuts and dark chocolate.

Skip the roasted marshmallow for some whipped coconut cream, did i mention these tasty treats contains no added sugar and is dairy free?

Makes 8 s'mores
Calories 220
Fat 9g (saturated 5g)
Cholesterol 0mg
Sodium 130mg
Carbohydrate 32g
Fiber 2g
Sugar (natural ) 21 g
Protein 2g
Vitamin a 0%
Vitamin c 10%
Calcium 2 %
Iron 6%

Ingredients:
For the homemade nutella:
1 cup raw hazelnuts
1.3 cup dark chocolate ( dairy free)
2 tsp melted coconut oil
pinch salt

For the s'mores:
1 1/2 cup raspberries
1/2 cup coconut cream, whipped
16 graham cracker squares.

Method:
For the homemade Nutella: preheat the oven at 180 degrees. line baking tray with parchment paper. Roast the hazelnuts for 10 to 15 minutes or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on a baking sheet to remove the skins. discard the remaining skins and transfer the hazelnuts to a food processor. Blend for 5 minutes, until the nuts form into a butter. In a small saucepan over low heat, melt dark chocolate chips and coconut oil. Transfer to the food processor with salt and pulse until combined. Let cool in the fridge while you prep the other ingredients, about 5 minutes.

For s'mores:
Assemble s'mores by layering approximately 1/2 tbsp nutella, 4 raspberries and 1tbsp whipped coconut cream between 2 graham cracker squares.

Gluten - Free Strawberry Shortcake

Protein-packed almond flour adds a moist buttery texture while coconut flour contributes a wonderful layer of flavour along with a boost of fiber. in place of the usual heavy cream or milk, ive swapped in greek yogurt which adds a nice buttermilk like tang

Ingredients:
3 cups strawberries, washes and halved
3 tbsp coconut sugar
1tsp fresh lemon juice
3/4 cup gluten-free flour or gluten free flour blend ( 435g riceflour, 187g tapioca flour, 123g potato starch, 1tbsp xanthan gum and 1/2 tsp salt )
1/3 cup almond flour
2 tbsp coconut flour
2tsp baking powder
6 tsbp frozen unsalted butter
6 ox greek yogurt
whipped coconut cream for serving

method:
1. place the strawberries in a bowl and sprinkle with the lemond juice and 1 tbsp sugar, gently toss and let sit for 30 minutes.
2. meanwhile, preheat the oven to 180 degrees C, in a food processor, combine the gluten free flour, almond flour, coconut flour, baking powder, salt, baking soda and 2 tbsp of coconut sugar. add the butter and pulse until coarse crumbs form.
3. add the yogurt and vanilla; pulse to combine

4. on a flour dusted piece of parchement paper, pat out the dough until about 3/4 inch thick. cut into 6 equal portions. brush tops with water and sprinkle with shredded coconut. bake until golden ( about 20 minutes: let cool on baking sheet.

to serve: split the biscuits in half; top with the strawberries and their juices and whipped cream.

Peach and strawberry Soda

This soda is the perfect combo of sweet and tart, great for a hot summers day or put alcohol in for a nice cocktail.

Total time: 25 minutes
Prep: 5 minutes
Inactive: 20 minutes
Makes: 5 cups

Ingredients:
2 cups water
1 cup sugar
1 cup frozer and thrawed peaches or 2 fresh peaches, peeled and pitted
1 cup frozen strawberries or 1 cup fresh strawberries
1/4 cup fresh lemon juice
1 tsp lemon zest
1 cup sparkling water
ice


Method:
1. In a small saucepan, bring the water and sugar to a boil over medium- high heat. stirring constantly until the sugar has dissolved. 2-3 minutes, set aside to cool for 20 minutes
2. in a blender, combine the cooled syrup, peaches, straweberries, lemon juice and lemon zest, blend until smooth. add the sparkling water and pour into an ice-filled pitcher

fresh blueberry lemonade

Try making this summer favourite with a berry twist.

Makes: 4 servings
Level: Easy

Ingredients:
3 cup blueberries
3/4 cup sugar
2 cups freshly squeezed lemon juice
3 cups cold water
icecubes

Method:
Place the blueberries and sugar in a blender and puree. Place the lemond juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. stir well and pour into the glasses filled with ice.

three ingredient brownies

looking for a super- simple snack? these are your new go-to brownies. TRYYYY IT!! 

total time : 40 minutes 

prep: 5 minutes 

inactive: 10 minutes 

cook: 25 minutes 

makes: 9 large brownies

level: easy 

Ingredients

non stick spray 

2 1/2 cup chocolate hazelnut spread ( nutella) 

1 heaping cup plain flour 

3 large eggs 

Method: 

1. Preheat oven at 180 degrees. spray a 9 x 13 inch pan with the nonstick spray. 
2. stir together the chocolate hazelnut spread, flours and eggs in a medium bowl. pour into the prepared pan and spread the mixture into the edges.
3. bake until the surface looks set and slightly crisp about 25 minutes. let cook slightly and then cut into squares 

1

ENJOYY 

S'more cheesecake ( frozen )

im all about an easy and fun summer. i strive to spend as much time as possible outside as possible but when i am inside in front of a hot oven is the last place i want to be, thats why this recipe is a great one it has  a really fun eye- catching design and it is a no-bake! it has a thick graham cracker crust and a rich creamy cheesecake centre, topped with an ooey-gooey layer of melted marshmallows. now thats a s’mores cheesecake

Ingredients:

graham cracker crust:

2 1/2 cup graham cracker crumbs

1/2 cup granulated sugar

8tbsp melted butter

Frozen chocolate cheesecake :

8 oz cream cheese softened

1 can condensed milk 

1/2 cup unsweetened cocoa 

1/4 cup confectioners sugar

 8 oz double cream

2 to 3 cup mini marshmallows

Method:

FOR CRUST: 

1. if you are using graham crackers place crackers and sugar into the food processor, pulse to break up the crackers and then process continuously until the crackers are crushed into a fine crumb ( 30 seconds) 

2. mix the graham cracker crumbs and melted butter together with a rubber spatula until combines the mixture will be thick.

3. prepare a 7 inch springform pan. press the mixture into the bottom of the pan. use the bottom of a drinking glass or end of a rolling pin and press the crumbs into the sides and bottom of the pan. the crust will be thick. 

FOR CHEESECAKE:

1. put the room temperature cream cheese in a bowl and cream for about 30 seconds to a minute. slowly add the sweetened condensed milk and continue to mix on medium-high speed for about 2 minutes.
2. using a spatula, scrape down the sides and then continue to mix for another minute. turn off the mixture and add in cocoa and sugar and mix.
3. fold in the whipped cream by hand 
4. pour mixture into prepared graham cracker crust and place in the freezer for at least 2 hours ,up to overnight ( if chilling overnight remove cheesecake from freezer and wrap securely after 1 hour.
5. when ready to serve, remove cheesecake from freezer, using sharp knife run the knife between the edge of the pan and then release the sides. use a knife and run over the bottom. set oven on grill
6. place cheesecake onto a baking sheet and cover with marshmallows allowing them to pile up.  place cheesecake into oven and leave for 1-2 minutes or until the marshmallows start to brown and melt together. 
7. remove from oven and carefully transfer cheesecake to serving place, serve immediately 

OPTIONAL: sprinkle cheesecake with remaining graham cracker crumbs.

6 tasty treats you can make using the freezer

when the temperature rise, make the most of your freezer with these 6 simple freezer-friendly treats.

1.funfetti popsicles:

a cone is so last summer, simply soften your favourite ice-cream and scoop it into popsicle moulds. freeze overnight. here i used plain vanilla and fancied it up by stirring in rainbow sprinkles

2. crunchy caramel ice cream:

speaking of ice-cream, its easy to make your own with out the help of an ice-cream machine. all you have to do is beat 2 cups of double cream with a can of condensed milk until thick (about 5 minutes) then, fold in 1 1/2 cup crunchy bar and 1/2 cup caramel sauce. freeze overnight

3. watermelon frost:

for an out of this world refreshing street, freeze 2 cups of watermelon chants and then blend them with the juice of a line and 1/4 cup water.

4. blue berry lemon ice cubes

cool off with a tall glass of fruit- infused water. add blueberries and small lemon slices into water-filled ice cube trays, then freeze

5. minty peach ice cubes:

if blueberry lemon isn't your thing, try a glass of minty peach infused water. add small peach slices and fresh mint leaves to water filled ice cube trays, then freeze. 

6. sometimes milk just isn't cold enough. why not add some coffee ice cubes for a cool afternoon pick-me-up. simple pour room temperature coffee into ice cube trays and freeze. bonus: baileys or any irish cream would go great with this!!! 

S'more Bars

Just because there isn't a fire doesn't mean you cant enjoy s'mores. Enjoy :)! x

Total time : 1hr 5mins 

Prep : 15 mins 

inactive prep : 20 mins

cook : 30 mins

Ingredients: 

1/2 cup unsalted butter

1.3 cup brown sugar 

1.3 cup granulated sugar 

1tsp vanilla extract

2 large eggs 

1 1/2 cup plain flour 

1 cup graham crackers (crushed)

1 tsp baking powder

1/2 tsp salt 

1 1/2 cup semisweet chocolate chips 

a tub of marshmallow fluff

method: 

1. preheat oven at 180 degrees. grease an 8x8 inch pan and line with foil.

2. cream together the butter and sugars in a large mixing bowl until light and fluffy. beat in the vanilla extract and eggs until fully incorporated.

3.mix together the flour, graham cracker crumbs, baking powder and salt in a separate mixing bowl. slowly add the dry ingredients to the wet ingredients until combined. divide dough in half.

4. press half of the dough into the bottom of the prepared pan. sprinkle the chocolate evenly over the dough. top the chocolate with the marshmallow fluff and spread evenly.

5. roll out the remaining dough using a rolling pin. carefully place the dough on top of the marshmallow layer. 

6. bake until the crust is golden brown (30 minutes). completely cool before cutting into bars.

Lavender Lemonade

Lavender Lemonade.

Ingredients: 

2 cups boiling water

1 cup sugar 

1 1/2 tbsp dried lavender or handful of fresh lavender.

1 1/2 cups fresh lemon juice

2 1/2 cups cold water 

ice 

lemons and lavender for garnish

Method: 

Steeping the lavender:

Add lavender and sugar to a heat-proof bowl while you boil water. Add the boiling water to a bowl and steep for at least 30 minutes ( the longer you steep it the stronger the flavour) strain off the lavender and let the mixture cool.

Juicing the lemons:

Cut the lemons in half and juice out the lemons ( 1 1/2 cup lemon juice)

making the lemonade:

Mix the lemonade, water, ice and lavender in a jar. To garnish, slice up lemons and use lavender sprigs mix it in the lemonade.

mini chocolate chip muffins

total time : 30 minutes
prep: 15 minutes
cook: 15 minutes
serves:24 mini muffins
level: easy

Ingredients:
1 cup chunky peanut butter
1 egg
1/3 cup sugar
1 cup milk
1 1/2 cups flour
1 tbsp baking powder
1/4 tsp salk
1/2 cup mini chocolate chips



Method:

1. Preheat oven at 180 degrees. line  mini muffin tins with paper cups
2. In a mixer mix together the peanut butter, egg and sugar until smooth. add milk in 3 additions and mixing well each time
3. stir in the flour, baking powder, and salk together add the peanut butter mixture and mix on low until the flour disapears. stir in the chocolate chips.
4. spoon into muffin cups filling 3.4 full. bake until cooked 10-15 minutes
5. cool in pan