Not-naughty Chocolate Fridge Cake

by Lucy Williamson February 24, 2023

A wonderful gut-healthy recipe from nutritionist Lucy Williamson, based on her Grandmother's recipe from the 1970s.

We all need treats and we love baking food that tastes amazing as well as being fabulously gut-healthy.

This recipe uses Hodmedod's puffed quinoa and rolled oats, as well as Doves Farm palm-oil-free digestive biscuits. Chopped dates bring plenty of sweetness without having to add too much processed sugar.

Quinoa puffs are a great addition to baking as they’re naturally high in protein, which keeps you fuller for longer. There's plenty of fibre and resistant starch from the oats, quinoa, digestives and cocoa too.

Lucy Williamson is a freelance nutritionist, producer consultant and academic, registered with the UK Association for Nutrition. She was previously a lecturer in Nutrition and Dietetics and is an ambassador for The Real Food Campaign and Love British Food. She also teaches an online Gut Health Course.

Tips: You can also add dried fruit, or mixed toasted seeds, or use cacao powder for a less rich favour. Also popular served with strawberries on the side!

Makes 16 bars

Ingredients

225g Doves Farm Digestive Biscuits
170g Rolled Oats
60g Puffed Quinoa
225g Butter
1 tsp Cinnamon
Pinch Salt
85g Caster Sugar
85g Chopped Dates
8 tbsp Whole Milk
6 tbsp Cocoa Powder

Method

Crush the digestive biscuits in a bag with a rolling pin.
In a blender whizz together the chopped dates and the sugar to make a crumbly powder.
In a pan melt together the butter, cocoa, cinnamon, salt, milk, sugar and date sugar mix, making sure it doesn’t boil and stirring most of the time.
Pour the crushed digestive biscuits, puffed quinoa and oats in to the melted chocolate mixture and stir together. The dry ingredients should absorb all the mix – adjust the amount you add to end up with quite a dry mix.
Pat the mix into a greased baking tray 23 x 23 or equivalent, about 2 cm thick, and refrigerate for 30 mins or longer. Once firm cut into 16 even pieces.

Lucy Williamson

Author

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

Christmas Granola

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts bring varied textures to this festive granola. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Baking Barley Flakes Desserts oats

Jammy Spiced Oat & Barley Crumble Bars

by Leanne Townsend December 19, 2024

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

Baking British Malted Wheat Flour Rye Rye Flour

Sticky Gingerbread Cake

by Amy Oboussier December 16, 2024

This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.