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Signature Carving Knife 23cm (1), Signature Bread Knife 22cm (1), Signature Cooks Knife 18cm (1), Santoku Knife 11cm (1), Signature Kitchen Knife 14cm (1), Signature Vegetable / Paring Knife 10cm, Classic Oak Chopping Board 38cm
From an exclusive collection of recipes created for Robert Welch by London based chef Georgina Davies these little treats are the perfect amount of goodness with all the flavour to keep you going throughout the day.
Carrot, coconut & chia energy balls
These energy balls are a great on-the-go snack, packed with nutrients and carrot cake flavours!
Makes 8-10 balls GF|DF
- 70g oats (GF)
- 60g dates softened in boiling water
- 1 tbsp warm water
- 1 tsp vanilla
- 1tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cardamom (optional)
- 100g grated carrot
- Pinch of salt
- 1tbsp chia seeds
- 200g desiccated coconut
Place all of the ingredients except for the grated carrot and desiccated coconut into the food processor and pulse until combined. Pour into a bowl and mix the carrots through until well combined. Rubbing a little oil onto your palms first, shape the mixture into small balls and roll each one in the desiccated coconut. Keep in an airtight container in the fridge for up to a week.
Raw cacao & nut flapjacks
Raw cacao is a wonderful substitute for chocolate or cocoa powder. With a rich, chocolatey flavour it is packed full of vitamins, minerals and antioxidants. In these flapjacks I have combined cacao with nuts, oats, and coconut oil making an amazing snack and energy bar. These are such a delicious snack that nobody believes are good for you! Great for a grab and go midweek treat.
Makes 8-10 bars GF|DF
For the flapjacks:
- 200g oats (GF)
- 150g dates
- 150g mixed nuts (I use almonds & cashews)
- 50g seeds
- 2tbsp nut butter (almond, peanut or cashew)
- 2tbsp coconut oil
- 2tbsp raw cacao powder
- 1tsp vanilla essence
- 2tbsp pure maple syrup
- 1tbsp warm water
For topping (optional):
- 2 tsp raw cacao powder
- 2 tbsp melted coconut oil
Line a medium sized brownie/baking tin with greaseproof paper. Place all the flapjack ingredients into the food processor and blend until the mixture starts to come together. Pour into the prepared tin and press down well with the back of a spoon. Chill in the fridge for an hour.
For the topping, melt the coconut oil in a small pan and stir in the cacao powder. Pour over the chilled flapjacks, spreading the topping out evenly until they are fully covered. Chill in the fridge for a further half an hour before slicing into bars. These will keep well in an airtight container in the fridge for up to a week.