Recipes

- Break the chocolate up into small pieces.

- Melt in a bowl in the microwave for 2 mins and stir.

- Chop the butter up and add to chocolate

- microwave for 2 mins and stir.

- Stir in the sugar and Microwave for another 2 mins.

- Grease the traybake tins and line with greaseproof paper.

- Mix in the flour (it becomes more dough like)

- Break 3 eggs and whisk in a separate bowl.

- Add the whisked eggs to the brownie mix & stir until shiny and even.

- Put into the lined tins and sprinkle frozen blueberries on top to your desired amount.

- Bake for 25mins at 180 :)

- Preheat oven at 180 and line a baking tray with grease proof paper

- Mix all the dry ingredients together for the sponge

- Add wet ingredients and whisk for 1 minute

- Pour the mixture into the tray and cook for 10-15mins then take out of the oven and place on the frozen Blueberries

- Back in the oven for another 10-15mins or until golden brown and your knife is clean when you pull it out

- Place the lemon juice, rind and sugar in a saucepan and heat until sugar is melted.

- Make lots of holes in the top of your baked cake with a knife and pour the drizzle evenly

- Sprinkle a generous handful of caster sugar over the top to give a little crunch :)

- Slowly bring the Blueberries, sugar & lemon juice to boiling point

- Turn up the heat an keep at a rolling boil until it begins to have a glossy sheen

- Pour into sterilised jars immediately 

- The jam will thicken as it cools :) 

- Put all ingredients into a Nutribullet / blender with a little luke warm water 

- Pulse the blender and shake it to help the frozen ingredients mix

- Pour into ice lolly moulds

- Place a stick half way into mix

- Freeze over night 

= Healthiest Ice lolly on the planet! :)

- Melt the butter, golden syrup and sugar together in a saucepan.

- Make a well in the oats, pour in the melted mix and stir together.

- Add the frozen Blueberries & gently stir in.

- Place in a traybake tin on greaseproof paper, flatten, do not squash.

- Bake at 180 until golden brown(30mins ish)

- Cut when hot :)

- Line baking tray with greaseproof paper

- Mix together the flour, ground almonds, baking powder, cinnamon and salt

- Add the vegan butter to the dry ingredients, rub together between fingers till mixed into a breadcrumb consistency 

- Add the sugar, and mix together

- Put 2/3rds of the mixture into your baking tray and press it in evenly, so that the mix is sitting flat in the tray

- Bake for 10 minutes (or til going just slightly golden at the corners 180 C or Gas Mark 4

- Put the frozen blueberries, lemon juice, rind and a 1/2tablespoon of sugar into a pan and heat gently for 5 minutes. Stir occasionally. Once juice has started to collect, turn off the heat.

- When the shortbread has cooled for 5 minutes, spread the blueberry mixture evenly on top and crumble the remaining mixture evenly over the blueberries

- Bake for a further 20 minutes (or until the crumble has started to brown)

- Leave to cool before cutting into even slices and serving :)