So I’m about to leave to go festival-ing at T in the Park (praying that I’m not going to get too drenched by any downpours when I’m there) for the weekend. I’ve made a couple of things this week which I had zero intention of blogging, I just instagrammed them and thought that was it. However a few people asked for the recipes and my no.1 hate is typing out recipes in Instagram comments so I thought I’d just give you a short, to the point post.
3 1/2 cups (450 g) bread flour, plus you may need extra for kneading/rolling (I'd recommend weighing the flour, if you can)
1 tsp salt
3/4 cup (100 g) pecans, roughly chopped
1/2 cup (75 g) raisins
For the filling:
3 tbsp coconut oil, softened
1/2 tsp all purpose flour
3 tbsp raw sugar
1 tsp ground cinnamon
Combine the warm water, yeast and sugar in a large bowl. Stir in the oil, then 1 1/2 cups of the flour. Mix in another 1 cup of the flour, reserving 1 cup.
Sprinkle 1/2 cup of the flour onto a clean work surface. Tip the contents of the bowl out onto the floured work surface and knead for 5-10 minutes until it's smooth (sprinkle on more flour as you knead if it seems too sticky).
Lightly grease the bowl with some oil, put the dough into the bowl, cover with a clean dish towel. Leave in a warm place to rise until doubled in size (around 1 hour). Once risen, tip the dough out onto a clean work surface, pat it out into a circle and sprinkle with the pecans and raisins. Fold the dough in half and knead it for a few minutes until the pecans and raisins are evenly distributed in the dough. Leave the dough to rest whilst you make the filling.
In a small bowl, cream together the coconut oil, flour, sugar and cinnamon.
Sprinkle some more flour under the dough and on top of it, then roll it into an 8.5-inch square (see notes). Spread the filling mixture evenly over the surface then roll the dough up tightly into log. Transfer the log to a greased 8.5-inch loaf tin and place it seam side down in the tin. Cover loosely with oiled plastic wrap. Leave to rest for 30 minutes in a warm place.
Remove the plastic wrap and bake for 30-40 minutes in an oven preheated to 350 F (180 C) until well-risen and browned. Let the loaf cool for a few minutes in the tin before tipping it out onto a cooling rack to cool completely, before slicing.
5 tbsp (1/4 cup + 1 tbsp) agave syrup or brown rice syrup (you can use honey, if not vegan)
1 tsp vanilla extract
a pinch of salt
1/2 cup unsweetened, , desiccated coconut
1 1/2 cups puffed brown rice cereal, (if you're in the UK, Rude Health makes a good one!)
1 1/2 cups quick oats, (gluten free if needed)
dark chocolate chips - however many you want!
In a large pot, heat the coconut manna/butter, coconut oil and syrup together, stirring over a medium heat until it starts to gently bubble. Add the vanilla and salt and continue to heat for 2 minutes.
Take off the heat and stir in the coconut, puffed rice and oats. Scrape the mixture into a lined 10 x 7-inch or 9-inch square tin. Gently spread it out with your hands and press down quite firmly to pack the mixture together. Quickly sprinkle over the chocolate chips and push them down a bit, then leave to cool (I put mine in the fridge for 30 minutes, but you can leave them at room temperature). Cut into 10-16 bars or squares. Store in an airtight container.