Flavours of the Month: The Hardihood & Hen Inman



"Not all cake has to be bad for you, even the pretty ones!"


Curating Fare Healthy has introduced me to so many interesting emerging brands in the health world.


Meet The Hardihood chicks Daisy and Leah.  In a bid to remove sugar from their diets in 2014, they set out to create a new type of confectionary - raw and free from refined sugar, dairy, gluten, wheat & soy.  You may wondering what on earth is in them ... to be honest so am I!  How do they taste so good?!   These magical recipes are quite rightly closely guarded by the girls, whose business is growing is growing quicker than you can say cashew (ssshhh... it's a secret!)

Girls-portraits4 crop2How has life changed for you since starting the business?

We now live, breathe and sleep cake. Seriously when were not making it, were eating it and when were not instagramming pictures of it, were dreaming about it. But its allgood, we love what we do and feel very lucky that there are people out there who do too.

Can you share a foodie tip with us?  

Tiosk on Broadway Market, not just because they stock our cakes but because they have the coolest minimal, skandi interior design, the best matcha lattes (hot or cold) and almond milk by The Pressery, when we deliver our cakes there we never want to leave.

Who inspires you in the food world?

Good question, we have so many cookbooks on our shelves and we take regular research trips to waterstones to look for food styling ideas, I think that quite often our recipes are raw interpretations of their unhealthy counterparts but we look to fashion, architecture, photography, stationary and travel when it comes to our aesthetic. But back to the food world, Ozzies have been doing raw cake right for way longer than we have so its Panas instagram that we drool over when were not working.

What is your dream for Hardihood?

The dream for The Hardihood has always been to create all natural, beautiful, delicious confectionary whilst still being free from refined sugar, gluten and dairy. Its a bonus that our products are raw and vegan as well and we get our kicks out of people being pleasantly surprised about how un-naughty our cakes are. We want to change the way people perceive treats, not all cake has to be bad for you, even the pretty ones!


Henrietta Inman is a trained pastry chef, so she knows her way around a creme patissiere.  But growing bored of butter and cream, she started to explore other, cleaner types of patisserie.  We received a big delivery to the kitchen and they were cleaned up in seconds.  Living in Suffolk, she is inspired by the nature around her which shows itself in her beautiful presentation.  At Fare Healthy, I am excited about Hen teaching people some of her discoveries: she's one smart cookie!

How has life changed for you since starting the business?

It's got better! I love being my own boss and being able to create my own food in such an inspiring place- I live in the country in Suffolk and the fresh air, local produce and my own garden, full of fruit, vegetables, herbs and flowers, all really inspire my work. It's also got very busy!

Knowing that I use such powerfully nutritious and flavoursome ingredients in my work, just makes every day a joy and I can't wait for my business to grow and see where is takes me.

Can you share a foodie tip with us?

Himalayan pink salt or good quality sea salt such as Maldon, lemon zest, vanilla pods and cinnamon are four ingredients I couldn't be without when making my Clean Cakes. Salt in sweet things might sound odd, but a little just really lifts the flavours up. Sometimes, adding even more is great with certain flavours, like very dark chocolate andcaramel, creating that addictive and lip-smacking salty-sweetness. Lemon zest acts similarly, adding a little freshness and lifting flavours up a notch. Vanilla (I use the seeds from the pods or vanilla extract from Steenburgs) acts as a wonderful natural sweetener and creates a soft, sweet and balancing fragrant flavour.

What is your dream for Clean Cakes?

I always dreamt of having a café and that thought is always in the back of my mind, creating my own colourful space for people to come and enjoy my colourful food! Maybe one day... at the moment I'm just going to waitfor my book to come out and see how things go from there.

And to just carry on loving what I do!

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Strawberries and Cream Dream Cake

This cake is the perfect summer cake. Full of wonderful British strawberries, bursting with flavour, in a feather-light layer of vanilla infused mousse, topping a creamy pistachio layer with a hint of orange, ending with a crunch from the ‘white chocolate’ strawberries and cream Qnola base. It really is dreamy!

Strawberry vanilla mousse

1 x 400ml can coconut milk, 230g set thick cream

140g cashew nuts, soaked in 300ml filtered water with ½ tsp Himalayan pink salt/ sea salt for 3-4 hours

250g strawberries, tops removed

Finely grated zest ½ lemon

25g/ml lemon juice

100g raw runny honey

¼ tsp Himalayan pink salt

1 ½ tsp baobab powder, see note below

½ vanilla pod, split lengthways and seeds scraped out

90g coconut oil

Pistachio orange cream

70g pistachio nuts, soaked in 150ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 8 hours

30g cashew nuts, soaked in 100ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 3-4 hours

80g/ml almond/ cashew/ oat/ rice milk

30g raw runny honey

50g coconut oil, melted

Finely grated zest ½ orange

‘White chocolate’ strawberries and cream Qnola base

100g cacao butter

70g cashew butter

40g raw runny honey

¼ tsp Himalayan pink salt

½ vanilla pod, split lengthways and seeds scraped out

Finely grated zest ½ lemon

100g strawberries and cream Qnola/ beetroot Qnola/ quinoa puffs

The night before, place the can of coconut milk in the fridge for the strawberry vanilla mousse layer and soak the pistachio nuts for the pistachio orange cream layer. The next day, drain and rinse the pistachio nuts and soak the cashew nuts for the strawberry layer and pistachio layer.

Line the base and sides of a 23cm spring form cake tin with baking parchment.

For the base, melt the cacao butter. Put the melted butter in a blender with the rest of the ingredients, except the Qnola, and blend until combined and completely smooth. Pour the ‘white chocolate’ into a bowl and stir in the Qnola, breaking up any large pieces of the freeze-dried strawberries and blackberries. Combine well then pour into the tin to form the base. Spread the mix out evenly and freeze.

For the pistachio layer, drain and rinse the pistachio nuts and the 30g cashew nuts. Remove the skins from the soaked pistachio nuts. You can skip this step but your pistachio layer will be a less vibrant green. Place the activated nuts, plant-based milk and honey in a blender and process until almost smooth. Add the coconut oil and orange zest and continue to blend until completely smooth. Pour the mix out onto the frozen base and return to the freezer to set.

For the strawberry layer, drain and rinse the cashew nuts. Place the strawberries, lemon zest and juice, honey, salt and baobab powder in a blender and blend to make a strawberry juice. Add the cashew nuts and blend again until smooth.

Open the can of coconut milk and remove the top which will have set to a thick cream. Weigh out 230g of the set thick cream. Use the remaining milk for smoothies, porridge or muesli. Whip up the cream with the vanilla seeds using a hand-held whisk or a free-standing mixer with a whisk attachment. Keep on whisking till the cream is firm and light.

Pour the coconut oil into the strawberry cashew mix and blend once more until smooth. Pour out the strawberry mix into the whipped vanilla cream and fold everything together lightly until just combined to a lovely light pink colour. Pour the mix onto the pistachio layer and freeze for a further 1-2 hours hours. Demould carefully, decorate with extra Qnola, chopped pistachios, fresh strawberries and edible flowers and serve. Enjoy!

This cake can really be eaten however it has set. Enjoy it straight from the freezer as an ice cream cake (although the base will be quite hard to cut!), let it defrost for an hour and eat it as a semifreddo-parfait, or let it defrost completely in a cool place for about 2-3 hours and enjoy it as a wonderful mousse cake. I think it tastes best as a mousse cake, when all the flavours are at room temperature and the Qnola base is just right! Have a go and see how you like to eat your strawberries and cream dream cake!