time for Tea Have you been inspired to hold a Time For Tea party from 10-16 October? If so, why not try baking some of somerset kings tasty cake recipes? They are free from wheat, gluten, dairy, eggs and refined sugar and they still taste absolutely delicious! Chocolate Brownies ingredients 225g tinned chickpeas or blackbeans 1 tbsp coconut oil 4 Medjool dates 140ml coconut milk 40g raw cacao 1 tbsp ground flax seeds mixed with 3 tbsp water (this is the egg replacement let this mixture sit for 5 minutes until it has a gel-like consistency) Chopped walnuts (optional) method Blend all ingredients in a high-speed blender until a smooth batter is formed. At this stage you can add chopped nuts stir them through the batter mix. Pour the batter into a lined tin and cook in the oven at 140C for 40-60 minutes. Rasperry muffins with cashew cream ingredients 150ml milk (for instance, almond, oat, hazelnut) 1 tbsp ground flax seeds 2 tbsp lemon juice 1 tsp vanilla extract 50ml coconut oil 110ml maple syrup 2 tbsp apple puree 245g gluten-free self-raising flour 2 tsp baking powder punnet of raspberries For the cream: 135g cashew nuts 110ml water 3 tbsp coconut oil 2 tbsp of maple syrup 1 tsp vanilla extract method Whisk the milk, flax seeds, lemon juice and vanilla, and leave to thicken for 10 minutes. Mix the flour and baking powder together. Melt the oil, maple syrup and apple puree in a pan on the hob, let it cool a little and then add the milk mixture. Slowly add the dry ingredients and combine. Stir through half of the raspberries (keep the rest for decorating the muffins). Put the mixture into muffin cases and bake for 20 minutes at 180C. Leave to cool. To make the cashew cream, blend all the ingredients in a high-speed blender. Put the mixture in the fridge for a while to set, then use it to ice the muffins. Top with the raspberries.