So yesterday was a bit hectic...my first article in the national press. Scary... exciting... I can't figure out which I felt more of to be honest! I was asked to write an article for the Irish Independent outlining a bit about my background, why I chose to eliminate grains & sugar from my diet and provide a recipe to highlight that eating real food doesn't necessary mean eating boring food.
I approached the article in the exact same way I approach GLBTK, directly, without a whole load of statistics or scientific facts. Honestly, science was never really my strong point so if that's what you're looking for... you're definitely on the wrong page. I make myself very accessible to people who engage on Facebook and Twitter. I like people. I like knowing that people are reading the blog and actually using the recipes to feed their family or friends.
If you have a question or a recipe request, all you have to do is ask and I'll always do my best to help you out. My point is... GLBTK is a community for anyone who wants to eat/cook really good food....
So... the article.. I needed a recipe! I wanted something that was a bit 'WOW'... that people would be surprised it was healthy, that is inexpensive and really quick and easy to make...
I made these chocolate fondants over the weekend, and believe me.... you need to try them!
For the fondants:
- 150g butter
- 60g unsweetened cocoa powder
- 4 tbsp Irish honey
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 4 large eggs
- 60g ground almonds
- 1/2 tsp gluten free baking powder
Preheat oven to 160d (fan oven).
Whisk in vanilla & peppermint extract.
Finally gently fold in ground almonds & baking powder until well combined.
Pour mixture into 6 non-stick ramekins or pudding bowls (approx 2/3 full).
Place moulds on a roasting tray. Pour 1/2 an inch of boiling water into the roasting tray to prevent burning and create steam.
Bake for 13 minutes until risen and firm. Cakes should have a slight wobble in the centre, which gives the fondants their delicious warm chocolate sauce.
Serve immediately with a spoonful of Greek yoghurt. (When you're turning them out of the moulds, run a knife quickly around the edge to loosen the fondant, and invert on a plate quickly... just go for it! If you do it slowly, or overly cautiously the puddings will break. That's ok too.... they'll still taste amazing!)