Chocolate Banana Bread

It's very easy to tell when my 2 little boys are being cheeky. Aside from the giggles and smirking they each have their own 'signature move'.

4 year old H, with his wild blonde curls, has a dimple on his cheek the size of a crater which lights up when he knows his doing something a bit mischievous.

2 year old S has developed his own move that we have dubbed 'crazy eyes'. He stoops his head, furrows his brow and rolls his eyes from side to side. It's a sure sign that he has gone just a little bit loco!

Me; when I'm being cheeky I get the giggles. My giggles are not the most attractive of features. They're more piggish than girlish...yep I'm a snorter and not a quiet one! When I laugh and snort it causes everyone around to laugh too. I know they're laughing at me rather than with me, but at least they're having fun! I can't tell a joke to save myself so my snort is my punch line.

You won't need a punch line with this Chocolate Banana Bread. You may need a 2nd serving, or some whipped cream or jam. It's moist, Chocolatey and healthier than your average Chocolate Banana Bread. Sweetened by dates, it's Processed Sugar Free and Gluten Free and it's Paleo friendly. You can make this Chocolate Banana Bread when you have sure ripe bananas and freeze it for up to 1 month.

CHOCOLATE BANANA BREAD
Makes 1 loaf

INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
270 grams mashed ripe Banana (approximately 2 1/-2 to 3 Large Bananas)
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 cup Cocoa
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
dash of Salt
2 Tablespoons Milk (Coconut, Almond etc)

INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.  
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.

Fruit Loaf

I joined a gang.

I hope it’s the cool gang because at school I didn’t have a Sportsgirl t-shirt or tartan shorts which meant I was in the lower portion of the social hierarchy. So far I don’t know of any dress codes, other than maybe an apron.

I joined the Daring Bakers. It’s a community of bloggers from around the world who, each month, are ‘dared’ to make, recreate and personalize a recipe from another member. Awesome group - now to healthify a recipe!

The April Daring Baker’s Challenge was hosted by Wolf of Wolfs Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. I chose the German Easter Bread as my base recipe and tried to traditionalize it. I had already made Hot Cross Buns, which are about as traditional as we get here in Australia at Easter (besides the Chocolate Bilby), so I borrowed the flavors of the hot cross bun and made a Gluten Free, Dairy Free, Professed Sugar Free, Paleo Friendly Fruit Loaf.

Now I know this tasted good as my husband, who detests nuts in baked goods, scoffed it down quicker than the time it took for the popular girls at school to tell me my overalls looked ugly (in hindsight they were right but I thought I looked cool at the time). Spice things up with some Sugar Free Jam or Whipped Cream and make a fancy afternoon tea.

This recipe, just like the Hot Cross Bun, uses yeast. I know, without the gluten using yeast seems pointless but it does change the texture of the dough hence I still preserver with the waiting and the rising! I also created a flour mix to use in this recipe which is made from Coconut Flour, Almond Meal and Arrowroot. I have always found, when Gluten Free Bread and Loaf baking, that having a variety of flours produces a much more ‘normal’ baked product than using 1 flour by itself. You’ll be seeing this mix again soon in other recipes.

FRUIT LOAF 
Makes 1 fruit loaf (approximately 16 pieces)

Adapted from German Food

INGREDIENTS
1 cup dried Mixed Fruit (Sultanas or Currents could also be used)
¼ Cup Slivered Almonds
1/3 Cup Milk (of Choice)

Flour Mix:
½ Cup + 1 Tablespoon Coconut Flour
1 Cup Almond Meal
¾ Cup Arrowroot

Sponge:
¼ teaspoon Yeast
2/3 Cup Cold Milk (of Choice)

Dough:
2 Tablespoons Maple Syrup
1 egg
½ Teaspoon Salt
2 Tablespoons Apple Sauce (see recipe below)
1 Teaspoon Lemon Zest
1 teaspoon Orange Zest
1 teaspoon Yeast
½ teaspoon Vanilla Extract
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
Dash of Nutmeg

Glaze:
2 Tablespoons Maple Syrup
2 Tablespoons Water
1 Tablespoon Gelatine

INSTRUCTIONS
Place the dried mixed fruit in a bowl and cover with water and let them soak. Soak the almonds in the milk. Drain both well before using (see below) after 1 hour.
Sift the Flour mix ingredients together in a mixing bowl and gently whisk until well combined. This will be used in 2 parts to the recipe.
Mix ½ the Flour mix and the other sponge ingredients (yeast and milk) together until it forms a ball. Do this using a kneading hook on a Kitchen stand mixer or by spoon/hand in a bowl. The dough will be soft and sticky, but have come together to form a ball shape.
Leave in the bowl, covered and at room temperature (or in a warm place if a cold day) for 2 hours. This dough is called the sponge.
After 2 hours place the sponge (as made above), the remaining flour mix, maple syrup, egg, salt, apple sauce, zests, yeast, vanilla extract and spices in a bowl and mix until combined. This can be done using a dough hook on a Kitchen Stand Mixer or by spoon/hand. Add in the drained mixed fruits and nuts.
Knead for a few minutes by hand on a well greased surface. The dough will be quite sticky but try not to add any additional flour. It will be sticky and not easy to knead like ‘normal bread’.
Form the dough into a mound shape and place on a lined and greased baking tray. Let the loaf rest on the table for 45 minutes.
Turn oven on to 175C/350F and place a large, empty baking tray in the bottom of the oven.
Before placing the dough in the preheated oven, use a sharp knife to score the top and make a large X shape. This should be a surface marking and not go deep into the dough.
Fill the empty baking tray with boiling water, and place the loaf in the oven and cook for 35 minutes (this is called ‘cooking with steam’).
After 35 minutes cover the loaf with foil and continue cooking for another 20 minutes (total bake time is 55 minutes). If the bottom pan has become empty refill it with boiling water.
Just before the Fruit Loaf is cooked, place all the ingredients for the glaze in a saucepan and bring to a boil.
As soon as the fruit loaf is removed from the oven, brush/pour the boiling glaze evenly over the loaf.
The Fruit Loaf can be eaten warm or cold and is delightful for afternoon tea when served with Jam and Cream. The X mark in the top can help divide the loaf into pieces (I cut each quarter into 4 pieces so had 16 in total).

APPLE SAUCE
This recipe makes much more than needed for the Fruit Loaf so keep it in the fridge for up to 3 days or freeze the left overs.

INGREDIENTS
4 Apples (medium size), peeled and cut into small pieces
3/4 cup Water

INSTRUCTIONS
Place the apples and the water in a small/medium sized saucepan.
Cover the saucepan with a lid and bring to the boil over a medium/high heat
Reduce the heat to medium and simmer for 8 minutes, or until the apple is soft.
Mash or puree apple (retain the water in the sauce).
Store in the fridge for up to 3 days or freeze.

ANZAC Truffles

 "They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."

The 25th of April is ANZAC Day. It's a special day in Australia where we remember those who have served their country and those who never returned.
It's quite a touching day where people of all ages and backgrounds come together to pay their respects to the men and women who have helped shaped the country we live in today. Without their service we may not be living in the lucky country that we do today.

It's a sad fact that war touches the lives of most people. Whether it be a child wearing their Grandfathers medals, a mother mourning the loss of a child or a wife remembering the last time she saw her husband as he left to serve his country; the effects of war do not discriminate.

The legacy of the ANZAC biscuit can be traced back to WW1. It is told that the biscuits were sent by wives to soldiers overseas as the ingredients did not spoil easily and the biscuits kept well during the long journey to their loved one. The traditional ingredients of an ANZAC biscuit are rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water.

Without wanting to be disrespectful to the ANZAC legacy, I wanted to create a treat that could be enjoyed by those who cannot eat oats (gluten), butter (dairy), or sugar. The traditional flavor of the ANZAC biscuit comes from the Golden Syrup and Coconut, which I have kept, and I used Almond meal in place of the oats.

Enjoy, remember and salute those who have given their lives so that ours may be.

ANZAC TRUFFLES
Makes 14

INGREDIENTS
¾ cup Almond Meal
2 Tablespoons Arrowroot
½ cup unsweetened Desiccated Coconut
½ Tablespoon Coconut Oil, melted
½ Tablespoon Coconut Cream
1 1/2 Tablespoons Golden Syrup
½  teaspoon Vanilla Extract
Extra unsweetened Desiccated Coconut for rolling

INSTRUCTIONS
Place the dry ingredients into a blender and process until mixed through.
Add the wet ingredients and blend until fully combined.
This can also be done in a bowl and stirred with a spoon if you don’t have a blender.
Form the mixture into small balls (approximately ½ Tablespoon each) and roll in the extra Coconut.
Place the truffles in the fridge for 1 hour before serving.
Store the truffles in the fridge

Triple Chocolate Easter Cake

Keeping Easter 'healthy', or at least 'healthier', can be tricky. Everywhere you go there's piles of shiny easter eggs, chocolate bunnies and other diabetic coma inducing treats. This year was no different... but I did manage to keep it relatively chocolate free!

As my 2 sons are still little (and because we don't eat chocolate or lollies normally) there was no expectation that they would get chocolate for Easter. Instead they got a toy, juice boxes, bananas and an Easter Egg Cookie.

The Easter Egg Cookie was a play on the Easter Egg Pizza from Sugar Hero. I baked a cookie in the shape of an Easter egg, covered it with frosting and then piped on stripes with Strawberry Whipped Cream and decorated it with raspberries and blueberries. They looked like giant Easter eggs, tasted like chocolate and didn't cause a my civilized children to become crazy hyperactive nutbags!

Special days, like Easter, need special cakes! This cake, the Triple Chocolate Easter Cake, is definitely an Easter treat. It was inspired by the Bake the Cover competition in the Australian Taste Magazine, but that's where the similarities end!

This ingredients for this cake are weird! I'll be the first to admit that cauliflower and avocado in a cake seems too strange to work; but it just does! The cauliflower is steamed and then puréed in a soft mash before it is added to the cake so there are no clumps in the moist mud cake. The avocado can be found in the frosting, only you'd never know it when eating it. It's the perfect way to be even the pickiest eaters to have their fruit and veggies.

The maple decorations and chocolate eggs make it a festive Easter Cake but are not necessary; but they do make it pretty!

TRIPLE CHOCOLATE EASTER CAKE (with hidden fruit and veg)
Serves 16
Inspired by Taste.com.au

CHOCOLATE MUD CAKE (yep, its got Cauliflower in it!)
INGREDIENTS
1/2 cup Dates
1/4 cup Boiling Water
Dash of Bicarb
3 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
270 grams steamed Cauliflower, measured after steaming(to steam Cauliflower, cut into pieces and place in a steamer. Cook for 13-15 minutes. You could also boil the cauliflower but would need to ensure it was dried completely)
3 eggs
1/2 cup Coconut Flour
1/3 cup Cocoa
2/3 cup Almond Meal
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
4 Tablespoons Milk (of choice)

Chocolate Cream (see recipe below)
Chocolate Frosting (see recipe below)
Maple Shards and Crystals (see recipe below)
Easter Eggs (see recipe below)

INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease and line a 20cm/8inch round cake tin.
Place the dates in a small bowl and cover with the boiling water and add the bicarb. Allow to sit and soften for at least 30 minutes.
Add the date mixture and the maple syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the steamed cauliflower with 1 tablespoon of milk to the blender and pulse (alternatively do this with a masher or fork). A smooth purée will ensure there are n unwanted chunks on your cake.
Add the cauliflower to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the remaining milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 30 minutes, or until cooked through.

Allow the cake to cool completely before slicing it into 2 layers.
Place 1 layer of cake on a serving tray and cover with the chocolate cream.
Place the top layer of the cake on top.
Place the cake in the freezer for 30 minutes. This stops the frosting mixing with the cream.
Remove the cake from the freezer. Cover the cake completely with the chocolate frosting.
Place 3 Easter eggs (or more!) on top the cake.
Decorate with the maple shards and sprinkle with the maple crystals.
Refrigerate the cake when not eating.


CHOCOLATE CREAM
INGREDIENTS
1 can Coconut Cream (400ml Can), can opened and left in the fridge overnight
2 Tablespoons Cocoa
1 1/2 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract

INSTRUCTIONS
Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
Discard the watery remains from the can.
Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
Shift the cocoa over the cream and whip until incorporated.
Store the cream in the fridge.
The cream will thicken in the fridge.

CHOCOLATE FROSTING
INSTRUCTIONS
1 1/2 large ripe Avocado (or 3 small ones)
1 tablespoon Vanilla Extract
1/3 cup Cocoa, unsweetened
1/3 cup Maple Syrup
2 Tablespoons Whipped coconut cream (or normal coconut cream)

INSTRUCTIONS
Remove the pip from the Avocado and spoon the pulp into a blender.
Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
Depending on how much Avocado you used
Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment. (or add to blender if not using a mixer)
Add the whipped coconut cream and whisk until fluffy (2-3 minutes).
Store in the fridge until ready to use.

MAPLE CRYSTALS and SHARDS
INGREDIENTS
2 Tablespoons of Maple Syrup

INSTRUCTIONS
SHARDS
Place a sheet of baking paper on a try or plate.
Pour 1 tablespoon of maple syrup into a saucepan and warm until boiling.
Immediately pour onto the baking paper and spread evenly using a spatula or knife.
Allow to cool completely.
Once cool, break into pieces and use as decorations.

MAPLE CRYSTALS
Pour 1 tablespoon of maple syrup into a saucepan and warm until boiling.
Allow the syrup to boil for 1 minute then remove from the heat.
As the saucepan and syrup cools crystals will form.
Once cooled, scrape the crystals from the bottom of the saucepan and use to decorate.

EASTER EGGS
INGREDIENTS
1/4 cup Coconut Oil
1/4 cup Cocoa Powder, unsweetened
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract

INSTRUCTIONS
Melt the coconut oil in a saucepan over a very low heat.
Stir in the remaining ingredients and stir/whisk until combined.
Lightly grease Easter Egg Moulds (I used silicon moulds but plastic would work also) and evenly pour the Chocolate into the shapes.
Allow to cool for 10 minutes before adding in any extras (I added small dobs of frosting, maple crystals and nuts).
Place in the freezer until set (allow at least 1hour).
To join the Easter Egg halves together, place a baking tray in the warm oven for 1 min.
Remove the eggs from the moulds and place the them, 2 at a time, smooth side down onto the warmed tray for a brief second. This should be long enough to melt the chocolate a bit to be able to join the 2 halves together. Press the halves together and place back in the moulds and freeze until set.

Golden Gaytime Cake

 

 

Both of my boys have strong attachments to a certain toy or blanket. Its the kind of attachment that causes you to check its location every time you leave the house to prevent a potential nuclear meltdown if it's ever more than 3 feet away.

 

2 yo S has a blankie. A dirty, stinky Winnie the Pooh blankie that I have to sneak from him when he's sleeping just to make it hygienic. Once I washed it during the day and he stood underneath the washing line sucking his thumb and holding onto the blankie until it was dry. It was really cute, but also a little bit disturbing.

 

4 yo H also had a blankie, but it was lost on a Costco pilgrimage. To this day we can't go into a Costco (regardless of whether it was the one where he was lost or not) without tears. Now he takes a crocheted Monkey I made for him to bed. The monkey has recently been christened with a new name... "Jeffanese"; An awkward mix of Jeff and Japanese. There has been no reason given why the monkey, formally known as Monkey, has a new name, or why it's a bit odd. The joys of having a child with a vivid imagination in the surprises you hear about every day. I have an inkling his (invisible) friend Ridgey Didge may have had something to do with it!

 

Both Blankie and Jeffanese are both extremely well travelled (stamps on both their passports), loved within inches of their lives and mummy sanity savers in times of child meltdown.

 

...

Some things are so iconic that they stand the test of political correctness and time.

To many a Golden Gaytime may seem like an offensive name for a disco, but in fact it's a much loved Aussie Ice cream. It is a vanilla ice-cream, covered in caramel, dipped in chocolate then smothered in crumbs. A classic Aussie summer beach treat.

 

My training buddy requested a healthy Golden Gaytime Cake for her birthday, and as I love a challenge (both physically and baking!) I got cooking.

This cake actually contains no new elements; all the components I have used many times before and each are very simple to make. The magic happens when you put them all together. The soft cake with the delicious caramel cream is a perfect match for the chocolate and crunchy biscuit exterior. An Aussie Classic Cake!

 

 

GOLDEN GAYTIME CAKE

Make each component separately (they can each be made 1-2 days ahead) and construct the day of serving.

Serves 16

 

VANILLA CAKE

INGREDIENTS

6 Eggs, separated

1/2 cup Maple Syrup

1 Tablespoon and 1 teaspoon Vanilla Extract

1/2 cup Milk (of choice)

3/4 cup Coconut Flour

3 teaspoons Baking Powder

 

INSTRUCTIONS

Preheat oven to 175C/350F

Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.

Slowly add the maple syrup; 1 spoonful at a time.

Mixture will triple in size and form peaks.

Add the vanilla extract and whisk on medium/high until combined.

Add egg yolks, 1 at a time, whilst still whisking. Add the next yolk only once the previous one has been combined.

Add the milk whilst still whisking.

In a separate bowl, sift the coconut flour and baking powder together.

Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).

Turn the whisk to medium/high again and whisk for 30-60 seconds to make a fluffy mixture.

Pour into a greased and lined 20cm/8 inch cake tin.

Bake for 33-35 min, or until skewer comes out clean.

Allow the cake to cool before removing from the tin.

Cut the cake into 2 layers.

 

CARAMEL CREAM

INGREDIENTS

1 can of Coconut Cream, 440ml (organic or preservative less/free), opened and placed in the fridge overnight

6-8 Tablespoons Caramel (see recipe below)

 

INSTRUCTIONS

Place the cream in the mixing bowl of a kitchen stand with a whisk attachment and whisk until thick.

Add the caramel 1 tablespoon at a time and check for required taste.

Whip until thickened and place in fridge until set.

 

CARAMEL SAUCE

INGREDIENTS

1 can Coconut Cream

1/2 Cup Maple Syrup

dash of salt

2 teaspoons Vanilla Extract

 

INSTRUCTIONS

Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.

Bring mixture to boil, then reduce to medium heat.

Allow the mixture to bubble until quite thick and dark golden in colour. Stir regularly to prevent burning.

This will take 15-25 minutes (this will depend on the quality of your coconut cream)

Add vanilla and continue to cook on medium heat for another 5 minutes.

The caramel will be dark golden in color and delicious.

When cooler, place into a container and keep in fridge. The caramel will thicken as it refrigerates.

 

CHOCOLATE FROSTING

INGREDIENTS

1 large ripe Avocado (or 2 small ones)

1 tablespoon Vanilla Extract

1/4 cup Cocoa, unsweetened

1/4 Maple Syrup

1-2 tablespoons Whipped coconut cream (or normal coconut cream)

 

INSTRUCTIONS

Remove the pip from the Avocado and spoon the pulp into a blender.

Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.

Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.

Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment. (this step can be done in the blender)

Add the whipped coconut cream and whisk until fluffy (2-3 minutes).

Store in fridge until ready to use.

 

BUTTERNUT SNAP BISCUITS

Only a half serve of the Biscuits are required; so make a whole recipe and use only half or use half an egg and make a 1/2 recipe.

INGREDIENTS

2 tablespoons Coconut Oil

1/2 cup Maple Syrup

1 Egg

1/2 teaspoon Vanilla Extract

2 tablespoons Golden Syrup

Pinch of Salt

1/2 teaspoon Cream of Tartar

1 teaspoon Bicarb Soda

1 1/2 cups Almond Meal

1 cup desiccated, unsweetened Coconut

3 tablespoons Arrowroot (tapioca) Flour

1 tablespoon Milk (Coconut, almond etc)

 

INSTRUCTIONS

Combine all the wet ingredients (except the milk) in a blender and mix until combined.

Add the dry ingredients and blend until combined.

Add the milk and pulse in.

Place mixture in the fridge for a minimum of 30 minutes.

Preheat oven to 175C/350F.

Place heaped tablespoons of the mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).

Gently press with a fork to flatten slightly and create round shapes.

Place tray in fridge for 15 minutes.

Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.

Cool on tray for 5 minutes then transfer to a wire cooling rack.

Biscuits will firm up a they cool.

 

Once cooled, place half the biscuits (or all if a 1/2 recipe was made) into a zip lock bag and crush into small pieces.

 

CONSTRUCTION

Place 1 layer of cake on a serving tray and spread with the Caramel Chipped Cream.

Place the 2nd layer of the cake on top and freeze for 30 minutes.

Freezing prevents the cream and frosting from mixing.

Remove from the freezer and cover with the chocolate frosting.

Sprinkle and spread the biscuit crumbs all over the cake.

The cake needs to be refrigerated between servings.

Carrot Cupcakes (Easter Chicken Cupcakes)

 
4 yo H is quite concerned that Easter Bunny won't be able to find us this year. We are going to an Easter Festival for the weekend so he has decided to leave Easter Bunny a Note. Knowing H, and his tendency to ramble and over share (wonder where he gets that from?) this is probably what his letter will look like:

Dear Easter Bunny
This year we are not at our home. We are at my crazy Uncle Damien's house.
He used to eat a lot of Spanish rice when he was my age.
Sometimes I like to eat it; I like Sweet and Sour too.
I can't eat it at Kinder though.
Sometimes I eat carrots or eggs.
Please leave my Easter presents at Uncle Damien's for me.
And maybe something for my Brother; but only if you want to.
From H.

These Carrot Cupcakes have been decorated to look like super cute Easter Chickens.
They are a yummy and simple Easter treat to make with the kids. I have used desiccated coconut for the 'feathers' and colored them using natural food colorings (the color comes from Tumeric). The beak is made from carrot and the eyes from cream and cocoa paste, however sultanas can be substituted.

CARROT CUPCAKES (Easter Chicken Cupcakes)
Serves 12

Cupcakes
1/2 cup, packed, Dates
1/4 cup boiling water
Dash of Bicarb
3 Eggs separated
2 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
150 grams Grated Carrots
100g Apple Sauce (see recipe below)
2/3 cup Coconut Flour
1 teaspoon baking powder
1/2 teaspoon Bicarb soda
1 teaspoon Mixed spice
Zest of 1 Lemon
1/2 cup (- 1/2 Tablespoon) Milk of choice
1/2 Tablespoon Vinegar

For Decorating:
1/2 cup unsweetened Desiccated Coconut
All Natural Yellow food coloring
1 tablespoon Cocoa (or use sultanas)
2-3 Tablespoons Lemon Cream
Carrot

Lemon Cream
1 can of  Coconut Cream (400ml can), can placed in fridge overnight
2  1/2 teaspoons Vanilla Extract
1  1/2 teaspoon Maple Syrup
2  1/2 teaspoons Lemon Juice
Zest of 1 Lemon

Apple Sauce
4 apples, peeled and cut into small pieces
3/4 cup water

INSTRUCTIONS
Cupcakes
Preheat oven to 175C/350F
Place dates, boiling water and bicarb in a bowl (making sure dates are covered) and allow to sit and soften (approximately 30 minutes).
Place dates and water in a blender and blend until a smooth date paste is formed.
Place the egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
Whisk on medium/high until soft peaks form.
Add maple syrup 1 tablespoon at a time and continue to whisk on medium/high.
Add purred dates and vanilla extract and whisk on medium/high.
Add egg yolks and whisk until combined.
Place carrots and apple sauce in a blender and blend until combined
With mixer on low add the carrot/apple mix.
Sift dry ingredients together.
Add juice, zest and vinegar to milk.
Add dry ingredients and milk mix alternately whilst whisking on low until combined.
Whisk on medium/high for 1 minute.
Divide evenly amongst 12 greased cupcake liners.
Bake for 22-25 minutes, or until baked through.
Allow to cool in tin for 15 minutes then remove.
Allow to cool completely before frosting with Lemon Cream.

Smooth Lemon Cream onto of each cupcake, retaining 2-3 Tablespoons for the decorations.

Decorations:
Place the coconut in a ziplock bag with a few squirts of food dye and shake the bag until all the coconut is colored.
Put the coconut in a shallow bowl and dip each frosted cupcake in the bowl covering the cream with the colored coconut.
In a small bowl, mix together the cocoa with a small drop of water and stir. Add water one drop at a time until a thick paste is formed.
Pipe/spoon 2 small dots of the reserved coconut cream on the coconut to form the eyes. Use a tooth pick to place a small dot of the cocoa paste in the centre of the cream eye.
Cut the carrot into pieces to use as a beak.
Place the cupcakes in the fridge when not serving.

Lemon Cream
Remove cream can from the fridge and scoop out the thickened cream into the bowl of a kitchen mixer with a whisk attachment. Discard watery component
Whisk on high until thick.
Add extract, maple syrup, juice and zest. Whisk on high until combined.
Store in fridge until required.
Frosted cupcakes will need to be stored in the fridge.

Apple Sauce
Place apples and water in saucepan. Cover with lid.
Bring to boil, then simmer on medium for 7-10 minutes, or until apple is soft.
Store in fridge.

Hot Cross Cupcakes

Dear Mummymade.it,

Thanks for your Hot Cross Bun recipe. Not only did they look like the ‘real deal’ but they tasted like it too. It’s unusual for a Gluten Free Hot Cross Bun to not be so hard that it can’t be used as a weapon; as a non-violent food eater I appreciate the softness that these buns provided.

If I had 1 complaint it would be the time it takes to make them. I was hungry for a bun when I started making them so I was completely famished when they finally came out of the oven. Not to mention the dogs ate an entire tray of Hot Cross Buns while they were rising for the 2nd time outside. I was a bit mad when this happened (just ask the neighbours!), as it meant I had to start all over again. I was still hungry for buns, meanwhile the dogs didn’t need dinner.

So after another making, kneading and rising session I placed the buns much higher outside this time to rise (I figured this was the safest option even though I didn’t think the dogs could possibly fit in another bite!) for the 2nd time and twiddled my hungry thumbs (yes, your thumbs too can get hungry when you have a craving for Hot Cross Buns and the dogs eat the spoils) until they were ready to be put in the oven. 35 minutes later...wallah! The best Hot Cross Buns ever.

I would really like to eat them again but fear my dogs will get too fat if I do. I also can’t be bothered waiting around the 2 ½ hours while the buns rise. Help me Mummy Made It!! I need a Hot Cross Bun now!!

Yours Faithfully,
Lisa

Dear Lisa,

I understand your predicament and I am here to tell you you are not alone in your love for the Easter Buns, although I don’t know anyone else whose dogs like Hot Cross Buns (but then again I don’t know any other dogs who have tried them). To satisfy your impatience I have made a HOT CROSS CUPCAKE. These cupcakes taste just like Hot Cross Buns; they even have a wonky cross and sticky glaze just like the real ones do. The clincher; from start to finish is 35 minutes.

No more waiting around for the yeast to do its thing, or standing watch in the back yard to protect your precious pre-baked goods.  You can spend your time doing something much more important; like making a second batch of Hot Cross Bun Cupcakes.

I hope this recipe helps to curb your Easter cravings. Make sure you share it with your friends (the recipe that is; I don’t think you’ll be sharing these Hot Cross Cupcakes with anyone!)
I’d be interested to know if your dogs like these as much as they liked the Hot Cross Buns.

Yours Faithfully,
Mummymade.it

HOT CROSS CUPCAKES
Makes 9

CUPCAKE
INGREDIENTS
½ cup Coconut Flour
4 Tablespoons Almond Meal
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
4 teaspoons Baking Powder
4 Eggs, separated
4 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
1 teaspoon Orange Zest
1 cup Dried Mixed Fruit (sultanas or currants can also be used)
½ cup Milk (of choice)
Cross Paste (see recipe below)
Glaze (see recipe below)

INSTRUCTIONS
Preheat the oven to 175C/350F.
Line a muffin/cupcake tray with 9 liners and lightly grease.
Sift the dry ingredients together in a bowl.
Place the egg whites into a clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form
Add the maple syrup, 1 tablespoon at a time whilst still whisking on medium/high.
Add the Vanilla extract.
Add the egg yolks one at a time.
Add the zests.
Fold in the dry ingredients and the mixed fruit.  Stir and scrape several time to make sure the coconut flour is well combined (it will suck the moisture out of the mixture).
Turn the whisk to medium/high again and add the milk. Continue to whisk until the mixture is well combined (approximately 1 min).
Divide the mixture evenly between the liners.
Make the cross paste (see recipe below) and make a cross on top of each cupcake.
Place the cupcakes in the middle rack of the oven and bake for 23 minutes, or until cooked through.
At 20 minutes start to make the glaze (see recipe below).
Immediately after removing the cupcakes from the oven, brush each cupcake with the glaze.
Allow to cupcakes to cool before serving (or they can be eaten warm if you can’t stand the spicy aroma teasing you). Remove the liners before serving.

CROSS PASTE
INGREDIENTS
1 Tablespoon Almond Meal
3 Tablespoons + 1 teaspoon Arrowroot
2 Tablespoons Water

INSTRUCTIONS
Combine the dry ingredients in a bowl and add the water whilst stirring.
The paste will become quite thick like concrete.
Place the paste in a ziplock bag or piping bag. Cut a small corner off to make the crosses.

GLAZE
INGREDIENTS
2 Tablespoons Maple Syrup
2 Tablespoons Water
1 Tablespoon Gelatin
Dash Of Mixed Spice

INSTRUCTIONS
Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
Use immediately.

Hot Cross Buns

The best thing about Easter is the food!

Sure, Christmas has presents and a solar-powered reindeer but Easter has eggs, bunnies and hot cross buns; and it's ok to stat eating them months in advance (or at least that's when they start selling them in the shops).

Healthier Hot Cross Buns are a bit like the Easter Bunny himself; elusive and potentially fictional. They're usually better suited to breaking windows.

These Hot Cross Buns are Gluten Free, Dairy Free, Processed Sugar Free and
Paleo… aka Awesome.

They are not hard to make but are time consuming due to the rising times required. I have used yeast in this recipe as you would in a traditional recipe, but without the gluten the yeast doesn't rise like you would expect. The yeast does play another role in this recipe and that is to create the texture you would expect from a Hot Cross Bun. I tried this recipe yeast-less and the buns turned out more like a scone than a bun. Keep the yeast, kneads a little and eat!

Hot-cross buns,
Hot-cross buns,
One a penny, two a penny,
Hot-cross buns.

Hot-cross buns,
Hot-cross buns,
If you have no daughters,
Give them to your sons.

HOT CROSS BUNS (Gluten Free, Paleo)

INGREDIENTS
1/2 cup Milk (of choice)
1/2 cup Apple Sauce (see recipe below)
2 1/4  teaspoon Yeast
2 Tablespoons Maple Syrup
2 Eggs
1 teaspoon Vanilla Extract
1 teaspoon Lemon zest
1 teaspoon Orange zest
1/2 cup + 1 Tablespoon Coconut Flour
1 1/4 cup Almond Meal
1/2 cup Arrowroot (plus1/4 cup extra for kneading)
1 teaspoons Salt
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
Dash of Nutmeg
1 cup Dried Mixed Fruit (can substitute for sultanas or currents)

INSTRUCTIONS
Heat the milk in a saucepan over medium heat to a luke warm temperature.
Put the maple syrup, yeast, salt, apple sauce, vanilla extract, zests and eggs in a bowl of a kitchen stand mixer with a dough hook attached. Pour the warm milk into the bowl and turn the mixer to low. (if you don't have a dough hook attachment use a normal beating attachment)
Mix until fully combined (1-2 minutes)
In a separate bowl sift the dry ingredients together.
Add the dry ingredients to the bowl with the hook attachment and mix until smooth (4 min).
You may need to scrape the edges of the bowl 2-3 times as it is a very sticky mixture.
Add the mixed fruit and mix until incorporated.

Remove the dough from the bowl and place on a well greased bench.
Add the extra arrowroot and knead the dough until the extra arrowroot is combined.
This can be quite messy as the dough is sticky and not easy to knead.
It helps to keep your hands and the bench well greased.
Knead only for 2 minutes (or until you start going crazy at the sticky mixture).

Place the dough into a greased bowl. Cover the bowl with a cloth and place in a warm place for 1 hour.
Ideally this will be in a sunny spot, but if the weather is against you go to plan B or C
Plan B; turn the oven to the lowest temperature. Once reached, turn the oven off and open the oven door slightly. Wait 5-10 minutes and place the covered bowl in the oven for 1 hour.
Plan C; if you have a special oven with bright lights or a defrost mode it can be used to generate heat.

After 1 hour, evenly divide the dough into 10 pieces.
Form each piece into a ball and place on a lined and greased baking tray.
Cover the tray with a cloth and place back in the warm place for 90 minutes.

After 75 minutes preheat the oven to 175C/350F.
Make the Cross Paste (see recipe below).
Pour the paste into a ziplock bag or piping bag. Cut a small slit in the bottom of the bag and make a cross on each bun.
The paste is quite thick and will need to be used as soon as it is made. Resist all temptation to water it down too much as it will be too runny then and not form a cross on the bun.

When the oven is at temperature, place the Hot Cross Buns on the middle rack and bake for 35 minutes.

At 30 minutes make the Glaze (see the recipe below).

After 35 minutes remove the Hot Cross Buns from the oven and immediately baste with the hot glaze.

The Hot Cross Buns are best eaten within 36 hours of baking.

CROSS PASTE
INGREDIENTS
1 Tablespoon Almond Meal
3 Tablespoons + 1 teaspoon Arrowroot
2 Tablespoons Water

INSTRUCTIONS
Combine the dry ingredients in a bowl and add the water whilst stirring.
The paste will become quite thick like concrete.
Place the paste in a ziplock bag or piping bag.

GLAZE
INGREDIENTS
2 Tablespoons Maple Syrup
2 Tablespoons Water
1 Tablespoon Gelatin
Dash Of Mixed Spice

INSTRUCTIONS
Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
Use immediately.

APPLE SAUCE
INGREDIENTS
4 apples, peeled and cut into small pieces
3/4 cup water

INSTRUCTIONS
Place apples and water in saucepan.
Cover with lid. Bring to boil, then simmer over a medium for 7-10 minutes, or until apple is soft.
Store in fridge

Pumpkin Spice Bread

Day Light Savings!!! Arrghhhh... good in theory, terrible with kids.

Last week the mornings were dark and sleepy. It was cozy; snuggling in the doona while the moon still reigned. This morning was different; bright sunshine and an early morning wake-up call in the form of a 2 year old who decided it was time to play.
Nooooo! Looks like block out curtains may be required to maintain the sanity of the house.

Tired Mummy's sometimes need a pick me up; 5 minutes to sit, relax and catch up on celebrity gossip. A mummy time out needs a nice cup of tea and a slice of something sweet (and healthy) to calm the nerves and prevent major meltdown. This Pumpkin Spice Bread is exactly what Day Light Saving Suffers need. With hint of spice to match the pumpkin, this loaf is a sleep deprived sanity saver.

Now, I bake and purée my own pumpkin because a) it's so easy to do, b) canned pumpkin isn't readily available in Australia and c) I like to know exactly what is going into my food and therefore my body. If you choose to use a canned mix you may find it too moist (baked pumpkin looses much of its moisture) and may need to reduce the milk. As the milk is added last, do this 1 Tablespoon at a time so not to make the mixture too wet. The mixture should not be runny.

As with most things in life, a slice of Pumpkin Spice Bread goes well with Whipped Coconut Cream, but most of all it goes best with a moment of silence and rest.

PUMPKIN SPICE BREAD

INGREDIENTS
1/2 cup Dates
1/4 cup Boiling Water
dash of Bicarb Soda
270 grams baked Pumpkin, measured after baking (to bake the pumpkin, cut it into small pieces and bake in a moderate oven for 45 minutes)
3 Eggs
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
2 teaspoon Baking Powder
1 teaspoon Bicarb Soda
1/2 cup Coconut Flour
1/4 cup Arrowroot
3/4 cup Almond meal
2 1/4 teaspoons Cinnamon
1 teaspoon and a dash of Ground Ginger
3/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Cloves
2 Tablespoons Milk

INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the pumpkin to the blender and pulse (alternatively do this with a masher or fork).
Add the pumpkin to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.
Can be served warm or cold, with cream or jam

Banana Bread Pudding

Old Classics, family favorites. Some things never go out of fashion:
Denim Jeans, Leather Jackets, Choc-Chip Cookies, Scooby Doo.

Some things should be out of fashion, and never be allowed to return:
Gangnam Style, Happy Pants, Tie Dye Overalls, the Tellie Tubbies.

Ewwwkkkkk.

Bread Pudding is an old classic that will stick around, but the new twist is making a healthy option; Gluten Free, Dairy Free, Processed Sugar Free and Paleo Friendly.

I would like to be able to tell you that this pudding is a good way to use up left over banana bread; only there's never any left.
I had to make a new banana bread to make this Banana Bread Pudding, but you could quite easily halve or third this recipe according to the amount of banana bread you have left. Remember to change the size of the baking dish.

BANANA BREAD PUDDING

INGREDIENTS
1 loaf Banana Bread (see recipe below)
2/3 cup Sultanas
3 Eggs
3 cup Milk (Of choice-I used Coconut milk)
1 teaspoon Vanilla Extract
1/3 cup Maple Syrup
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg

INSTRUCTIONS
Pre heat the oven to 175C/350F
Slice the Banana Bread into 10 slices, then cut each slice into 8 pieces.
Scatter the pieces over a greased shallow baking dish (mine measured 30cm x 20cms)
Sprinkle the sultans evenly over the dish.
Whisk the remaining ingredients in a bowl until well combined.
Pour the wet mixture evenly over the bread pieces, ensuring that all the bread is covered.
Place the tray in the oven and bake for 45 minutes, or until cooked through on the outside (the middle may still be gooey...yummo!).
Remove from the oven and serve immediately.
Optional; serve with Whipped Coconut Cream.

BANANA BREAD
Makes 1 loaf

INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
Dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
270 grams Over ripe Banana (2 1/-2 to 3 Large Bananas)
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 cup Arrowroot Flour
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
Dash of Salt
2 Tablespoons Milk (Coconut, Almond etc)

INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.  
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.