Apple & Date Scones

Preheat oven to 350 degrees

2 cups of Spelt flour 

1 TBSP Baking powder

1/2 TSBP Cinnamon

1/4 cup Safflower oil

1/8 cup Pure Cane Sugar

1 TBSP pure vanilla extract

1/2 cup apple sauce ( I used Homemade apple & pear puree)

1/4 cup warm water

1/2 cup chopped dates (Pureed if you dont want chunks..You will have to add a small amount of hot water and soak for 10 mins)

1 cup chopped apple (the smaller the better)

1/2 cup raisins

Whisk together the flour, baking powder, and cinnamon. Add the oil, agave nectar, apple sauce and vanilla and stir together . Then fold in the apples, dates and raisins.

Scoop about 1/3 cup batter onto baking sheet about an inch apart. Bake for 20 minutes.

Allow them to cool for 15mins before removing them carefully from the pan to a wire cooling rack.

Will last for 2-3 days if stored in an airtight container at room temperature.

Baked Hazelnut Cheesecake Bars

Base

1 1/2 Cups Whole Hazelnuts, blanched

5 Tablespoons Butter

6 1/2 oz (200g) Gingersnaps

Topping

14oz Cream Cheese (400g) ( I used Light Cream Cheese)

1/4-3/4 Cups of Pure Cane Sugar....depending on how sweet you like it?? I used 1/4 cup

3 Large Eggs

1 1/4 Cups Sour Cream

A 9x13 inch baking pan, oiled.

Preheat oven to 350F

Spread Hazelnuts on baking tray and cook for 7-8 Min's...let cool.

Reduce oven temp to 325F.

Melt Butter in small pan then let cool slightly. Break up Gingersnaps and blend in food processor along with half of the Hazelnuts until you get fine crumbs.

Add melted butter then whiz again until combined. Tip mixture into prepared baking pan, spread out evenly and press down to make firm base.

Put all the topping ingredients together in mixing bowl and whisk to combine..Pour the mix on top of prepared base then scatter the other half of the hazelnuts over the top ( make sure you have broken them up first!)

Bake in Preheated oven for 45 Min's then let cool completely.

Refrigerate for at least an hour before cutting into bars or squares.

The Cheesecake will be soft set.

Carrot Cake with Ginger & Orange

 Half Eaten....I forgot to get a before pic Lol!! 

Ingredients


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Frosting Recipe

2 packs Light cream cheese
6-8 Tablespoons whipping cream 1/4 teaspoon salt
1 cup Icing sugar
1/2 tablespoon Orange extract

In a large bowl beat together cream cheese , whipping cream and salt until fluffy (on low speed)
Gradually beat in Icing Sugar then add Orange Extract!!

Decorate whichever way you wish.......I used Coloured buttercream icing to make the carrots on top and decorate the bottom of the cake