A FOOD blogger from Otley has been nominated for a national award.

Zoe Pickburn writes EatsLeeds.co.uk, a blog that shares recipes for vegetarian, gluten-free dishes.

She describes the blog as somewhere she shares "recipes that are (mostly) healthy and always delicious, as well as exploring some local eateries".

Although Zoe only recently started the site, her work is already in the running for the next UK Blog Awards - providing enough members of the public vote for it.

Voting has now opened and Zoe's nomination can be supported, up until the cut-off date of December 19, by visiting bit.ly/ukba17eatsleeds.

Listing the reasons for why people should vote for her, she said: "I help gluten-free vegetarians - and everyone else - to eat tastier food, whilst helping foodie brands and businesses reach a niche audience with share-worthy (and drool-worthy) blog posts.

"On a personal level, having started my blog only this year growing it has shown me the possibilities out there and changed my life for the better.

"My blog gave me a new enthusiasm and a fresh start.

"I fell in love with writing about food and developing recipes.

"Now I’m steadily growing my freelance food content writing business, which I would never have considered without blogging.

"I'm just starting my blogging journey but I’m learning more with every step."

Zoe meanwhile, who hails from Otley and still lives locally, has provided the Christmas treat recipe below to share with Wharfedale & Aireborough Observer readers.

Rum and Orange Chocolate Truffles -

Ingredients:

100g High Quality Dark Chocolate (around 70 per cent)

3 tbsp Coconut Oil

1.5 tbsp Dark Rum

1.5 tbsp Fresh Orange Juice

1.5 tbsp Maple Syrup

30g Flaked Almonds

50g oats (I use gluten-free)

Method:

First, make a bain-marie by suspending a heatproof bowl over a pan of simmering water. Break the chocolate into the bowl and stir until melted. This should take just a few minutes – be careful not to burn the chocolate.

Remove the pan from the heat and stir in the coconut oil, then the rum, orange juice and maple syrup.

Take a lightweight frying pan and gently toast the oats and almonds in it over a fairly low heat for just a few minutes – until you begin to hear it crackle a little.

Put the toasted almonds and oats into the blender and whizz for 30-60 seconds – this gives the truffles some crunch, so don’t blend them into a flour.

Fold the blended oats and almonds into the chocolate mixture, approximately a quarter at a time, then cover the bowl and refrigerate for around two hours.

When you remove the bowl from the fridge, the chocolate mix should be a plasticine-y texture. If it is very sticky then refrigerate for a little longer, and if it is completely solid leave it out to soften for ten minutes or so.

Take small amounts of the mixture and roll them into smooth balls, around half-an-inch in diameter. This can be a messy job, so make sure to remove any jewellery and roll up your sleeves!

Finally, roll each ball in cocoa powder, to prevent them sticking together.

Each batch should make 12-15 truffles, which will save in the fridge for up to a fortnight. Wrap in brown paper and tie with a ribbon for a pretty (and delicious) homemade gift.