Healthy Flapjacks

Even though its no more like spring out there, its no harm to try and eat a little better by replacing some treats with healthier options!

Enter these flapjacks! Usually flapjacks are one of the boldest treats out they, even though they are often marketed as a healthy options most shop ones really are not, so beware! These on the other hand are healthy, they are so easy to make, and last for ages once stored in an air tight container, perfect with a cup of tea or as an on the go snack. I absolutely love them and make them the whole time, they are my go to snack to satisfy my sweet tooth

Enjoy! xx

Recipe

Ingredients:

- 1 cup of organic dates (soaked in hot water for 30mins)

- 1/2 cup of walnuts

- 1/2 cup of macadamia nuts

Slightly blend but leave chunky

Them add:

- 2 cups of oats

- 1 cup of ground almonds

- a handful of sunflower seeds (for garnish)

- 2 tsp of cinnamon

- 1/2 of coconut oil (melted)

- 1/4 cup of agave or honey (I used agave)

Method:

Mix all ingredients in a bowl and put in a shallow baking tray. Press it firmly and sprinkle sunflower seeds on top. Cook at 165 degrees for 25-30 minutes (until oats are golden)

Once cool allow them to set in fridge for 20mins (makes it much easier to cut into pieces) 

Clean Pancakes for Pancake Tuesday!

It's that time of year again! Who doesn't love pancakes?! Here's at Disassemble Dublin, we try to give a new twist or healthier/cleaner versions of recipes we all love! So with that in mind I've decided to try out a clean version of pancakes for you to try, which are super easy and take no time at! This clean pancakes are wheat, gluten, and diary free with just a hint of natural sugar with the Agave Nectar syrup! If you are trying to cut out processed foods and refined sugars, but don't wanna miss out on Pancake Tuesday these babies are for you! This recipe makes one batch so double if you need to!
Any topping would be nice with these, I went for blueberries, banana and Agave!  Enjoy!
Louise xx

Ingredients:
3 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
⅓ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana (brown spots are the best!)
¼ cup chocolate chips (or some dark chocolate chopped)(optional)
Or Handful or blueberries and squeeze of lemon juice
Butter or coconut oil for the pan

Method:
1. Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
3. Heat a pan over medium-high heat.
4. Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
5. Once the pancake begins to bubble, place a couple of slices of banana.
6. Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.

Nigella's Instant Chocolate Mousse

If you are panicking about a last minute desert to whip up tonight then look now further than then decadent chocolate mousse! As with all of Nigella's recipes, it is truly delicious! And the best part is....it only takes a few minutes to make. If you are cooking just for two I would half the recipe below, or do as we did and save the left overs for the following night! We decided to personalize the recipe just a little by adding a white chocolate mouse topper (my favourite!) and a sprinkling of some rose salt! Enjoy xxx

Ingredients : (serves a generous 4!)

150 grams mini marshmallows

50 grams soft butter

250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces

60 ml hot water (from a recently boiled kettle)

284 ml double cream

1 teaspoon vanilla extract

Rose salt (optional)

4 White chocolate mice (For decoration only)

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!

Pomegranate Cocktail

Aaaaand we're back! Disassemble Dublin took a slight hiatus over the last few months but we are delighted to announce we are back with a bang! and what better way to celebrate than with this recipe for gorgeous pomegranate cocktails (and just in time for Valentines) ! If you don't feel like splurging on a meal out this Valentines day then this cocktails recipe is a super easy way to celebrate your love on a night in.

Recipe (makes 2)  :

1 1/2 ounces of vodka
2 ounces of orange juice
2 ounces of pomegranate cocktail mixer (you can substitute pomegranate juice if needed)
A handful of pomegranate seeds (optional)
Squeeze of lemon
Sprig of mint to garnish
Ice

Method :

Combine ice, vodka and orange juice in a cocktail shaker and shake well until thoroughly mixed. Strain mixture into cocktail glasses. Gently poor the pomegranate mixture into the side of the glasses so it settles at the bottom (creating an ombré effect). Squeeze a lemon slice over the cocktails for a citrus kick and garnish with pomegranate seeds and a sprig of fresh mint! Last but not least....enjoy! Cocktail umbrella optional but strongly advised :-)

Cherry Cake

This cake is delicious! Its that time of year again when cherries are gracing the supermarket shelves. They can be expensive, but if you shop smart you can get them at a great price! I picked up two punnets on Thomas st for just a euro each!  I found the recipe on the BBC food website and it caught my eye as it incorporates cinnamon in the recipe which I love! Again it's super easy to make (we're not a fan of difficult recipes here!) and soooooo tasty! Try it quick before cherries go out of season!!

Ingredients:

• 140g self-raising flour
• ½ tsp ground cinnamon
• 50g golden caster sugar
• 1 egg
• 4 tbsp milk
• 85g butter, melted
• 250g  ripe cherries
• icing sugar, for dusting

For the topping:

• 50 g plain flour
• 1/2 tsp ground cinnamon
• 50g golden caster sugar
• 50g butter, at room temperature, diced

Method:

Preheat the oven to 180 degrees. Grease and line a 20cm round cake tin using butter. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
Next, stone the cherries, place them in the cake tin and press them in to the cake mix. To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries and place the cake in the oven for 35-40mins. Place on a wire rack to cool, serve with cream and enjoy!