Raspberry and chocolate granola stack
Preparation time: 10 minutes plus cooling
Cooking time: 25 minutes
100g (3½oz) rolled oats
200g (7oz) buckwheat groats (whole grain buckwheat)
50g (1¾oz) coconut flakes
50g (1¾oz) coconut oil
1 tsp vanilla extract
3 tbsps raw cacao powder
100g (3½oz) honey
300g (10½oz) fresh raspberries
600ml (1 pint) almond milk
l Preheat the oven to 170°C/ 325°F/gas mark 3
l Mix the oats, buckwheat groats and coconut flakes together.
l Melt the coconut oil in a small saucepan and mix in the vanilla extract, cacao powder and honey together on a low heat until fully melted.
l Pour this over the dry mixture and stir well together.
l Line a large baking tray with baking paper or 2 small trays. Spread out the granola so it is evenly spaced.
l Bake for 20 minutes until golden and crunchy.
l Allow the granola to cool then half-fill each glass with the granola, top with raspberries until it’s ¾ full, pour over the almond milk and enjoy.
Summer berry cheesecake
Preparation time: 35 minutes plus 4-6 hours or overnight chilling
Cooking time: 8-10 minutes
For the granola base:
25g (1oz) sunflower seeds
50g (2oz) unblanched almonds
100g (3½oz) porridge oats
1 tbsp butter
2 tbsps olive or sunflower oil
2 tbsps runny honey
2 tsps cacao powder
For the cheesecake:
5 gelatine sheets
450g (1lb) strawberries, hulled and halved
8 tbsps water
100g (3½oz) caster sugar
Grated zest and juice of 1 lemon
250g (8¾oz) mascarpone cheese
250g (8¾oz) ricotta cheese
150g (5¼oz) 0% fat-free Greek yoghurt
200ml (7fl oz) double cream
150g (5oz) raspberries
A few extra halved strawberries and raspberries, to decorate
l Preheat the oven to 180°C/ 350°F/gas mark 4. Lightly oil a 22cm/8¾in springform tin.
l Add the sunflower seeds, almonds and porridge oats to a food processor or liquidiser then blitz until finely chopped.
l Add the butter, oil and honey to a small saucepan then warm together. Take off the heat and stir in the oat mixture. Tip into the oiled tin and press into an even layer. Bake for 8-10 minutes until golden brown. Sprinkle with the cacao powder then leave to cool and harden.
l Add the gelatine sheets to a large shallow dish, cover with cold water and soak for about 5 minutes.
l Add the strawberries, 3 tablespoons of water and half of the sugar to a saucepan then simmer for 4-5 minutes until the strawberries are soft. Purée in a food processor or liquidiser until smooth then press through a sieve back into the saucepan. Lift the soaked…