Coconut-Cacao-Quinoa Bars Recipe, feat. Henrietta Inman

Coconut-Cacao-Quinoa Bars Recipe, feat. Henrietta Inman


Hello from my London kitchen! Except for, I don’t actually need to be in the kitchen to make this recipe, so let’s go over to the table. Today is all about these coconut-cacao-quinoa bars from the book “Clean Cakes,” by Londoner Henrietta Inman. But you know, I am in London; Henrietta is so cool — it would be awesome if she could just be here to make these with me! -Oh hey, Henrietta! -Hi! -Let’s cook. -Let’s cook! First we’re making homemade chocolate.
Melt your cocoa butter in a double boiler and get the seeds from one
vanilla bean. -And never throw away the pods, you can either put them in sugar
and make vanilla sugar, or add a little bit to your porridge to get a nice vanilla
taste, or put a little bit in your smoothie and it will blend up. So never
throw these away. -Good tips! Then add in your cocoa powder stir, and add in maple
syrup. -Honey is also fine. We’ve made our homemade chocolate, now we’re going to take out 50 grams, just put it on a piece of baking parchment and
freeze it for the bars, and then we use the rest of the dipping. We’re just blending up dates and coconut oil and some coconut nectar syrup with some vanilla, as well as cinnamon and some
salt. Then you add… -These are cacao nibs. I think it’s just really fun to be in
the kitchen and use new ingredients. I’m weighing everything. I know you Americans like to use cups… Which is fine, for some things, but with scales you’re going to get that precision. Not with cups — haha! I’m really starting to become a convert
to this ‘using a scale’ thing, because it’s so much less mess – she just presses the
tare button so it goes back to zero every time, and then she just adds the
amount that she needs and it’s all in the same bowl that you’re mixing
everything in. -One bowl washing up! Really quick. -One bowl washing up! -You can also do this bit — the whole thing — in a food processor. So that’s all coming together and we can
just add in our homemade chocolate chunks now, and then we’re going to put it into
our tin. It melts quite quickly, you can tell, so you need to work quite quickly. And you
see it looks a bit crumbly now, but when you push it all in…you really need to compact it all in together and then it all sets together. This is called a step palette
knife, it’s a little palette knife, and it’s one of my favorite things to use in
my pastry kitchen; it’s really good for sort of smoothing out. Some will be a bit more crumbly — you can see like this one. But you can just put it back together. Are the scraps for the taking? I think I’ll let you, Katie. *laughter* -Good? -It’s really good! -We’ve got a success! -Phew! They’re getting better when we dip them in chocolate. Mmm! Isn’t everything better
dipped in chocolate?! Pour some desiccated coconut on a plate and get your melted chocolate ready. Then dab it in the coconut flakes. Alright, we’ve got all of our bars dipped and ready to go… ready to eat, that is! -It’s time! -Ooo! It’s time! Oh my gosh these look amazing. These smell amazing. -You got first. -Me first? -Yeah. -You’re so kind. The one on top…. Cheers! -Cheers! Double thumbs up! -Crunchy, coconut-y, not too sweet, either, which is nice. -Mmm. -You can taste all the flavors. -Thank you for coming on my
channel! -Thanks for having me! You guys, if you want to find out more about Henrietta, I’m putting all kinds of links in the description box below. Where can they
find you? -Um, around in London! I do baking classes, I do supper clubs, cake sales and
things like that. She’s all over the place here in London, so come to London
hang out with me and Henrietta. Keep It Quirky! And now stick around to hear what “Clean Cakes” actually means, and to hear Henrietta’s beautiful food philosophy. Clean, for me, describes just nice, pure, natural ingredients. So whole grain
flours, unrefined sweeteners. This book happens to be all gluten- and dairy-free
as well, because I was selling a lot of my things at farmer’s markets and in
shops and a lot of my customers were asking for those kind of products. I eat
everything and I think that’s also another thing: it’s nice to have these
sort of, if you can call them “healthy,” cakes or healthy sort of sweet treats, but
I think everything — life is all about balance, all about just eating what
you want! I think for such a long time baking has, you know, you open a baking book and it’s always plain flour, all-purpose flour and white sugar and
butter and I just think there are so many alternatives out there and so many
really tasty alternatives, that it would be really exciting to try out new things in
baking. And, you know, things like buckwheat flour that, because it’s
naturally gluten-free, makes really crumbly and delicious pastry and has a
lovely nutty flavor so…with white flour and white sugar you don’t have much flavor,
but when you’re starting with these base ingredients of buckwheat flour or rye
flour or — basically, whole grain flours, you’re already starting with so much flavor
from the whole grain sort of nuttiness. All the flavors just become so much more
complex and interesting. I’m writing my second cookbook at the moment and it’s
called The Natural Baker, so it’s sort of same concept, sort of natural ingredients
and things, but a bit more general, not all gluten and dairy-free and when I do
use those gluten-free ingredients it’s just because I love their flavor and not
sort of be gluten-free, see what I mean? I just use them because I love them.

Leave a Response

Your email address will not be published. Required fields are marked *

10 thoughts on “Coconut-Cacao-Quinoa Bars Recipe, feat. Henrietta Inman”