Autumnal Recipes from Seed & Bean
Now that autumn has arrived, it’s time to turn over a new leaf and get back into the kitchen. Our friends at Seed & Bean have kindly shared with us their favourite autumn recipes that feature their delicious chocolate. Let’s bake!
Recipe 1:
VEGAN BANANA BREAD WITH LAVENDER CHOCOLATE CHUNKS
Seed and Bean’s Lavender Extra Dark Chocolate adds a subtle and delicious lavender touch to this moist, tender banana bread.
(cinnamongirldelights.blogspot.com, @cinnamongirlbcn)
INGREDIENTS:
(makes one 20 x 10 cm loaf approx.)
½ cup mashed banana
½ cup unsweetened applesauce
1 1/2 tablespoons ground flax seeds + 3 ½ tbsp water
1/3 cup mild-tasting extra virgin olive oil
½ cup unrefined cane sugar
1 cup spelt flour
½ teaspoon pink Himalayan salt
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon pure vanilla powder
1 bar of Seed and Bean’s Lavender Extra Dark Chocolate (72 % cocoa), chopped into chunks
METHOD:
1. Preheat oven to 180 ºC and lightly grease with nonstick cooking spray an 8 x 4-inch (20 x 10 cm) loaf tin, and line with parchment paper.
2. Make the flax egg by stirring together the ground flax seeds with the water in a small bowl, let sit for 5 minutes.
3. In a large mixing bowl combine mashed banana, applesauce, flax egg, oil and vigorously mix with a hand whisk. Add in sugar and mix until thoroughly incorporated.
4. In a separate bowl combine spelt flour, salt, baking soda, baking powder and vanilla powder.
5. Add the dry mixture to the wet ingredients and mix until just combined. Finally, fold in the Seed & Bean chocolate chunks.
6. Pour the batter into the pan and bake for 50 minutes approximately, or until a toothpick inserted into the centre comes out clean (a few tiny moist crumbs are okay).
Recipe 2:
VEGAN CHOCOLATE, BANANA & RASPBERRY MUFFINS
What’s better than banana bread and muffins combined? With a burst of fresh raspberries and a familiar bitterness of espresso, these chocolatey vegan muffins are a healthy and delicious alternative.
INGREDIENTS:
3 bananas 120ml coconut oil (melted)
120ml caster sugar 50ml soy milk (or any of your choice)
230ml rolled porridge oats
220ml plain flour
100g Seed & Bean Espresso Dark Chocolate
1 teaspoon baking powder
100g fresh raspberries
2 tablespoons brown sugar to sprinkle on top
METHOD: 1. Preheat your oven to 175°C.
Prepare your cupcake baking tray with 12 muffin cases.
2. In a bowl, mash bananas and mix with coconut oil and sugar until smooth, then add the milk.
3. In another bowl, mix porridge oats, flour and baking powder together.
4. Add the flour mix to the banana mix and fold until smooth.
5. Fill your muffin cases up to a third.
6. Break the chocolate into smaller pieces and stick 3- 4 generous pieces of Seed and Bean chocolate and 3 raspberries into the batter of each muffin.
7. Sprinkle brown sugar on top of each muffin.
8. Bake in the middle for 20 – 25 minutes and let cool slightly in the tray before transferring over to a grid.
9. The muffins should feel bouncy on top, and if an inserted skewer comes out clean – then you know that your treats are ready!
METHOD:
1. Preheat your oven to 175°C.
Prepare your cupcake baking tray with 12 muffin cases.
2. In a bowl, mash bananas and mix with coconut oil and sugar until smooth, then add the milk.
3. In another bowl, mix porridge oats, flour and baking powder together.
4. Add the flour mix to the banana mix and fold until smooth.
5. Fill your muffin cases up to a third.
6. Break the chocolate into smaller pieces and stick 3- 4 generous pieces of Seed and Bean chocolate and 3 raspberries into the batter of each muffin.
7. Sprinkle brown sugar on top of each muffin.
8. Bake in the middle for 20 – 25 minutes and let cool slightly in the tray before transferring over to a grid.
9. The muffins should feel bouncy on top, and if an inserted skewer comes out clean – then you know that your treats are ready!
Recipe 3
CHILLI & LIME FLOURLESS CHOCOLATE CAKE
Struggling to find flour at the moment? No problem! Rich and decadent with a punch of chilli and lime, this flourless chocolate cake will be one you’ll want to bake over and over again.
INGREDIENTS:
145g Seed and Bean Chilli and Lime Dark Chocolate
3 eggs 130g dark brown sugar
25g cocoa/cacao powder 45g butter
METHOD:
1) Chop the Seed and Bean chilli and lime chocolate and melt with the butter in a glass bowl over a pan of boiling water until glossy.
2) Separate the eggs. Whip the egg whites until they form stiff peaks. Then fold in the sugar, making sure not to flatten all the air out.
3) In a separate bowl, add the egg yolks and cocoa/cacao to the chocolate and butter mix and mix.
4) Carefully fold the egg white and sugar mixture into the chocolate and butter mixture.
5) Pour the whole mix into a lightly greased baking tin and bake for approximately 25 minutes.
Recipe 4:
CHOCOLATE ESPRESSO BANANA BREAD
Lockdown has got us all Banana Bread mad! But we know you all love coffee cake as much as chocolate cake as much as banana cake, so why not combine the three? Plus it’s Gluten Free & Dairy Free!
INGREDIENTS:
3/4 cup gluten-free flour
1/4 cup coconut flour
2 very ripe bananas
2 eggs
¼ cup melted coconut oil
½ cup mixed maple syrup
1 tsp vanilla extract
⅓ cup cacao or cocoa powder
1 heaped tbsp ground coffee granules
1 tsp baking powder
¼ tsp baking soda
1 tsp apple cider vinegar
pinch of sea salt
⅔ cup Seed & Bean Espresso Chocolate, roughly chopped Optional: chocolate chips, for decoration
METHOD:
1. Pre-heat oven to 180ºC. 2. Line a loaf pan with greaseproof paper or a coating of coconut oil. 3. In a large bowl, beat the eggs then add the bananas and mash until fully combined. 4. Whisk in the coconut oil, maple syrup and vanilla. 5. In a separate bowl, mix the flours, ground coffee, cocoa, salt, baking powder and baking soda. 6. Add the dry ingredients to the wet ingredients and mix together until a smooth batter forms, then fold in the chopped dark Seed and Bean chocolate. 7. Pour into the lined pan and sprinkle chocolate chips on top. 8. Bake for 45 minutes, then allow to cool before removing from the tin and serving.
NO BAKE PECAN GRANOLA BARS
These easy no-bake granola bars are perfect for a healthy snack, and the perfect at-home baking session. To make them a tad bit more luscious we cover the base with Seed and Bean’s Sweet Orange & Thyme Fine Dark Chocolate taking these bites to the next level.
INGREDIENTS:
(yield: 12 to 16 squares approx.)
1 ½ cups rolled oats
½ cup pecan nuts
1/3 cup white almond butter.
1/3 cup pure maple syrup.
2 tablespoons extra virgin coconut oil, melted. ¼ cup sultana raisins.
A pinch of pink Himalayan salt
1 Bar of Seed and Bean’s Orange & Thyme Fine Dark Chocolate (58 % cocoa).
METHOD:
1. Toast the rolled oats in a large frying pan greased with a bit of coconut oil, until they look golden brown. Transfer to a plate to cool.
2. In a medium saucepan over low heat, melt the almond butter, maple syrup, coconut oil. Stir until soft and fully combined. Set aside to cool.
3. In a large mixing bowl, mix the toasted oats with pecan nuts, raisins, and a pinch of pink Himalayan salt. Stir until combined. Add in the almond butter mixture, and mix to combine into a sticky mixture.
4. Line the bottom of a square brownie pan with parchment paper, and firmly press the granola mixture into the pan. Use your clean hands or a silicone spatula to ensure you get a very compact and even layer.
5. Let it sit in the refrigerator overnight, until very firm so it’ll be easier to slice into squares.
6. Melt the Seed and Bean chocolate and set aside to cool slightly.
7. Cut the set granola mixture into 12 to 16 squares. Dip the base of each bar into the melted chocolate, transfer to a lined baking sheet (chocolate covered side up) and let them cool in the fridge until the chocolate is firm
