Loveheart Biscuits

Prep: 10-30 mins
Cooks in: Under 10 mins
Serves: 35

Ingredients

  • 300g ground almonds
  • 50g dried sour cherries
  • 100g coconut oil (or butter if you prefer and happy to include dairy)
  • 60ml maple syrup
  • 1 tsp vanilla extract

Method

Preheat oven to 180°C, 160°C fan, Gas Mark 6, then combine the ground almonds and sour cherries in a large bowl.

Gently melt the coconut oil over a low heat in a pan. Remove from the heat and add the maple syrup and vanilla extract, stirring together. Then pour this liquid over the ground almonds and stir thoroughly to form a soft dough.

Divide the dough into two balls. Place each ball onto a sheet of parchment paper, press down, then place a second piece of parchment over the top. Roll the dough out between the sheets of parchment to about 5mm thickness. Place onto a flat baking tray, then pop into the freezer for 10 minutes to firm up. Nb. The parchment paper prevents the dough sticking to the rolling pin and makes this super easy. The freezer makes the dough firmer and easier to cut. Don’t miss these steps!

Remove from the freezer and use heart shaped cutters to cut out biscuits. Use a spatula to carefully lift the biscuits onto another lined baking sheet. Bake for 5-7 minutes until golden. Allow to cool for a couple of minutes, then transfer to a cooling rack. Roll up the left over dough and repeat the process, rolling out between sheets of parchment and freezing for 10 minutes before cutting out. Repeat until all the dough is used up.

Recipes by Organix

Scrummy Gummy Strawberry Scones

Prep: 10-30 mins
Cooks in: Under 10 mins
Serves: 6

Ingredients

  • 100g self-raising flour
  • 50g unsalted butter, cut into cubes
  • 50g Greek yogurt
  • 3 packets of Organix Gummies, roughly cut into halves or quarters
  • Zest of ½ lemon
  • Zest of ½ orange
  • A splash of milk

To serve:

Approx. 100g Greek yogurt mixed with 1 tsp. of honey or some whipped cream
Fresh strawberries to decorate (or any fruit you like)

Method

Preheat the oven to 200°C / Gas 6 and place a baking sheet in the oven to preheat. Sift the flour into a bowl and add the butter. Chop the butter into the flour with a knife until the butter is in peanut size pieces.

Then rub the butter into the flour between your fingertips until it resembles breadcrumbs.

Add the yogurt, Gummies and citrus zest and mix gently until the ingredients form a dough.

Using floured hands, knead the dough lightly on a floured surface and pat out to about 2cm thick. Using a small pastry cutter, cut out approx. 6 scone rounds, trying to ensure that the Gummies aren’t sticking out of the edges.

Place the scones onto the preheated baking sheet and brush with a little milk. Place into the oven to bake for about eight minutes, or until risen and golden.

Once cooled, halve the scones and spread each half with some of the yogurt and honey mixture, or some whipped cream. Decorate with the fresh fruit and serve.

Recipe by Organix

Baby Banana Pancakes Recipe

Prep: 10-30 mins
Cooks in: Under 10 mins
Serves: 20-30 mini pancakes

Ingredients

  • 1 cup of oats (gluten free)
  • 1 cup of whole milk (or dairy free plant based alternative)
  • 1 small banana
  • 1 tsp. of baking powder
  • 1 tsp. of vanilla extract (optional)

Method

Add all the ingredients for the baby pancakes into a blender and blend until a smooth mixture is formed

Heat a drizzle of oil over a medium heated pan. Add a teaspoon size of the baby banana pancake mixture and cook for around 1-2 minutes each side until the baby pancake is lightly golden.

Then remove from heat and enjoy. Serve the baby pancakes on their own or with a side of fresh fruit and a drizzle of yogurt.

Recipe by Organix

Zesty Pancakes

Prep: 30-60 mins
Cooks in: Under 10 mins
Serves: 10

Ingredients

  • 2 eggs
  • 300ml milk (or a milk alternative – rice/oat/nut milk)
  • 2 oranges (zest and fruit)
  • 100g plain flour (or buckwheat flour as a gluten free option)
  • Coconut or rapeseed oil for cooking
  • Greek yogurt to serve
  • Maple syrup to serve (optional)

Method

Whisk the eggs and milk together in a large bowl or jug, either with a hand whisk or an electric one.

Use a fine zester to zest both of the oranges, then add all of this into the batter. (Be careful to only take the top layer of orange, as the white pith is very bitter). Then add the flour slowly, whisking thoroughly until completely smooth. Leave the batter to stand for about ½ hour. This improves the quality of the batter and makes it easier to cook with.

Use a sharp knife to cut the peel off the oranges. Cut as close as you can to the skin, so that you remove the bitter white pith, but don’t lose the orange flesh. Then divide into segments and cut the segments in half to create lots of little orange pieces.

Use a paper towel to wipe a small amount of oil over a small frying pan to lightly grease it, then heat it over a medium to high heat. Add a small ladle of batter and tip the pan to just coat the base. (Top-tip – the batter should be a very thin layer and if you have the temperature of the pan right it should cook on one side in about 30 seconds. The side you’re looking at will look like it has lots of tiny pot holes in it when it’s cooked. Use a fish slice to carefully slide underneath and flip it over. Then cook the other side for another 30 seconds to a minute. It should be beautifully golden on both sides).

Recipe by Organix

You can find a range of yummy recipes at Organix

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