The Groovy Food Company Coconut and Cashew Scones and a Victoria sponge Cake

There's something very British about scones and Victoria sponge cakes. And these are two fantastic recipes!

The Groovy Food Company Coconut and Cashew Scones

Prep time – 30 minutes

Cook time – 15 minutes

Freeze time - 30

Serves - 8

Ingredients:

2 Large Eggs, Beaten

2 tbsp. Tahini

2 tbsp. Almond Milk

2 tbsp. The Groovy Food Company organic virgin coconut oil, melted

2 tbsp. The Groovy Food Company organic agave nectar, light amber & mild

2 tsp. Baking Powder

40g The Groovy Food Company organic coconut flour

85g Cashew Butter

70g Desiccated Coconut (Plus Extra 10g for Dusting, when Shaping)

50g Raisins

Tahini cream:

3. tbsp. Tahini

tbsp. The Groovy Food Company organic agave nectar, light amber & mild

1 tbsp. Water

2 Pinches Sea Salt

Serving Suggestion:

Sugar Free Jam

Method:

Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

Line a baking tray with parchment paper or a silicone-baking mat.

In a mixing bowl beat the eggs; add the tahini, almond milk, coconut oil, agave nectar and baking powder and mix until smooth and baking powder has dissolved.

Add the coconut flour, cashew butter and desiccated coconut, the mixture should be a thick consistency, to enable you to form a ball. Add the raisins into the mixture and then refrigerate the mixture for 30 minutes.

Sprinkle your worktop with the extra, desiccated coconut. Shape the dough into a round ball with your hands and place it on surface with the desiccated coconut. Using your hands lightly flatten out the dough, take great care not to flatten the dough any thinner than 1 inch (2.5 cm) – this is the secret of well-risen scones, measure it if you're not sure.

Use a 2 inch (5 cm) round cutter to cut out the scones – place the cutter on the dough and give it a sharp tap – don't twist it, just lift it up and push the dough out.

Carry on until you are left with the trimmings, then bring these together and flatten out again until you can cut out the last scone.

Place the scones on the prepared baking tray and bake in the pre-heated oven for 15 minutes, until they are golden brown, and then remove them to a wire rack to cool for about 10 minutes before serving.

To make the tahini cream in a bowl, add the tahini paste, agave nectar and water and stir until smooth. You might need a touch more water depending on the thickness of the tahini. Once you have the correct consistency you can add two pinches of salt.

Serve with the scones with the tahini cream and sugar free jam.

The Groovy Food Company Showstopper Victoria Sponge Cake

Ingredients:

For the cake:

4 eggs

3 tbsp The Groovy Food Company Virgin Coconut Oil (melted and then cooled)

350g natural yoghurt

320g spelt flour

1 tbsp baking powder

Optional: powdered sugar for dusting

For the filling:

300g natural yoghurt

100g raspberry jam

For the garnish:

Handful of fresh blueberries, raspberries and strawberries

Finish with a dusting of icing sugar

Method:

Preheat the oven to 180° C.

Mix the eggs, melted coconut oil, yoghurt in a bowl until creamy.

Add the spelt flour and baking powder. Continue to mix until it forms a batter.

Prepare two springform tins of the same size: line them with baking paper. Spread the batter evenly between both tins

Bake the cakes for about 20 minutes. Allow to cool fully.

Cover one of the cakes with jam. Spread the yoghurt cream on top. Set the other cake on top.

Decorate with fresh fruit and dust with icing sugar, if desired. Slice and serve.

https://www.groovyfood.co.uk/products/light-amber-mild-agave-nectar