A friend coming from the UK got me another bag recently, and I continue to use it to enhance nutrition in desserts and breads I bake. Of this cocoa berry product, the company says, “Linwoods Milled Flaxseed, Cocoa and Berries blend boasts incredible antioxidants qualities, particularly when compared to other fruit and vegetables. An adult would need to eat a total of 1 cabbage, 3 full broccoli, 6 carrots, 3 apples, 1 grapefruit and 10 tomatoes to get the same amount of antioxidants contained in just two spoonfuls of this new super food!”
Decadent and delicious! I have to say I was surprised at the amount of flavour the Linwoods mix offered them! Made brownies using their cocoa product, enhanced with a little melted dark chocolate. Also substituted 25gms butter with 25gms EVOO, and added some brandied burgundy cherries to the mix. This is my entry for the Linwoods Cocoa Delight Recipe Development Competition.
My one and only jar of brandied burgundy cherries was disappearing fast, and I felt compelled to use them again before they were gone. I recently topped these divine Chocolate Pavlovas we did for the Daring Bakers with these preserved cherries. Adding some to the brownie batter, I thought the brownies might turn out nice, but I didn’t expect them to turn out this nice. The cocoa berry mix and dark chocolate added great depth in colour and flavour, and the brandied bing cherries took them straight from snack to ‘dessert’ level! Moist, dark and deep, the verdict was out the minute I sliced them! YUM!!
Served them up with some unsweetened whipped cream topped with some more preserved cherries of course! Thank you Linwoods for this wonderful product. Loved experimenting with it, and hope to try it on some more sweet stuff in the near future. Thank you gorgeous Bethany for introducing me to the world of Linwoods!
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