Before I share this Chocolate Caramel Thumbprint Cookie story let me just defend myself.
I don't have anything against Vegans. I actually quite admire them for their perseverance in a very challenging dietary world. I also don't subconsciously have anything against Vegans (well, not that I know of anyway). I love bacon and crackling; pigs are a wonderfully versatile snack food. I am notoriously bad at retelling stories and jokes. So much so that listening to myself makes the memory less funny.
One recent Friday I was so super excited! I had finally made a vegan cookie that tasted great, my new spiralizer had arrived and I had made every vegetable in the fridge into pasta and I had made some tasty pork balls. It was a great day and I wanted to share my new found delights with my friends.
I arrived at work and excitedly pulled out my new wares to show my work friends. As I gushed over my new spiralizer and fawned over Peter Evans new Cook Book, I gave my Vegan colleague a small container with what I thought were these Chocolate Caramel Thumbprint Cookies....but they were not. They were the pork balls instead. I had (accidentally) given my Vegan friend delicious pig snorting spicy pork balls!
Being the polite friend that she is she tasted it, just in case I had made pork flavoured chocolate cookies (there's an idea!), before spitting it out.
We were in hysterics. My mistake had turned out to be the funniest carnivore-vegan moment ever. We laughed so hard that I was crying, and continued to laugh at 5 minute intervals for the rest of the day as I remembered my stupidity. Funniest moment ever; unless of course you don't eat meat!
And if you don't eat meat then you'll love these cookies (which, once she got rid of the pork taste, my friend did enjoy). They are Gluten Free, Dairy Free, Refined Sugar Free, Paleo Friendly, Vegan, and free of any and all pork products.
CHOCOLATE CARAMEL THUMBPRINT COOKIES (VEGAN)
INGREDIENTS
1 cup Desiccated, unsweetened Coconut
1/2 cup Dates
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Cocoa
1 teaspoon Vanilla Extract
1/2 recipe of Caramel (see recipe below)
30 grams Chocolate (see recipe below)
INSTRUCTIONS
Pre heat the oven to 175C/350F.
Line and grease a baking tray.
Place the coconut, dates, maple syrup, cocoa and vanilla in a Blender.
Mix until the dates are broken down and the mixture is smooth.
Measure 1 Tablespoon of mixture and roll into 9-10 balls.
Using your thumb or the back of a teaspoon, flatten the balls and make an indentation in the centre of the cookie.
Bake in the oven for 10 minutes.
Allow the cookies to cool on the tray. They will firm up as they cool.
When the cookies are cool place a teaspoon of caramel in the indentation of each cookie.
Melt the Chocolate in a saucepan and then drizzle over each cookie.
CARAMEL
(You will only need1/2 for the cookies. Trust me; make the whole batch because you will be licking the saucepan clean it tastes that good!)
INGREDIENTS
1 can Coconut Cream (400ml can)
1/2 Cup Maple Syrup
Dash of salt
2 teaspoons Vanilla Extract
INSTRUCTIONS
Place 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 boil until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take 15-25 minutes (the timing will vary depending on the quality of your cream. Judge its readiness by the colour and reduction in volume to approximately 1/2 its original size).
Add vanilla and stir
The caramel will be dark golden in colour and delicious.
Allow to cool completely before using (place it in the fridge for a quicker result).
Store in the fridge
CHOCOLATE
INGREDIENTS
1 Tablespoon Coconut Oil
1 Tablespoon Cocoa
1 teaspoon Maple Syrup
INSTRUCTIONS
Melt the coconut oil in a saucepan over a very low heat.
Add the maple syrup and cocoa and stir until combined and slightly thickened.
Allow to cool slightly before using.
If not using immediately, store in the freezer.
I have a new addiction. It involves covering my body in mud, getting zapped by electric fences, potentially digesting animal faeces and swimming through freezing, freezing water.
It's Obstacle Course Racing. I love it!
The races involve jumping off tall towers, scaling walls, climbing mountains made from tyres, sliding down hills on your bottom and revisiting the playground monkey bars. It challenges your physical fitness, your mental stamina and how crazy stupid you are (I was going to say brave but in reality it takes a lack of mental stability to complete some of the challenges).
Standing on top of a very tall platform and jumping into a pool of mud, where you can't see the bottom, is not as scary as the 5 seconds (although it feels like an eternity) it takes to blindly find the surface of the water after you've jumped in. Running through electric wires seems like a breeze, until one drops you to the ground with an almighty zap and, whilst you are down for the count, another zaps your butt. Not a pleasant feeling. Jumping into a freezing cold ice bath shivers you to the core, but having to submerge yourself to get through to the other side literally takes your breath away. Breathing is not an option.
Whilst most people just look at my team mates and I like we've hit our head one too many times on an obstacle, those who have raced before know the adrenalin, the exhilaration and the achievement you get from finishing an Obstacle Course Race.
You also get damn hungry.
We have nicknamed these Chocolate Energy Balls 'Obstacle Course Balls' as they are devoured after a race. Dates have a high GI value so they release glucose quickly and are able to restore some of that much needed energy for your post race selfie (a must!). I also take these on long runs as a healthy alternative to sports gel. As the dates are broken down in the food processor they are no longer chewy and can be easily eaten whilst running.
I keep a container of these Chocolate Energy Balls handy in the fridge. They are a quick pick me up when you feel like you need a sugar hit and the kids love them as a treat. The choice of nuts is up to you; mine differ depending on what I have left on the cupboard.
CHOCOLATE ENERGY BALLS (aka Obstacle Course Balls)
INGREDIENTS
1 1/3 cups Dates
1 cup Nuts (Walnuts, Pecans, Macadamias)
1/4 cup Cocoa
1/2 - 1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
Optional; Chia Seeds, Sunflower seeds etc
Optional; Cocoa or Desiccated Coconut for dusting
INSTRUCTIONS
Place the dates, nuts, cocoa, maple syrup and vanilla extract (with seeds if using) into a food processed and blend until a smooth paste forms.
If your food processor is more Urkell than Schwarzenegger (or you have a hand held mixer) soak the dates in boiling water to soften them first, then discard the water before blending.
Once the mixture is well combined, roll into balls, approximately 1/2-1 Tablespoon per ball.
The mixture will make 20-24 balls.
If using, roll the balls in Cocoa or Desiccated Coconut (I only do this if I am making them for parties).
Store in the fridge.
Today the Universe provided for me. No, it wasn't a life-altering epiphany or a large sum of money. It was a vintage 3/4 length Red Leather Jacket in mint condition and it was in my size. The biggest gift from the Universe? it was only $20.
The boys and I went to the park this afternoon to feed the ducks and, for no reason, walked the back route to the post office. By chance we walked past a retro shop which happened to have a rack out the front. Nestled in the rack between some orange flares and a crocheted vest was the most amazing jacket the 70s ever made. It was meant to be mine!
Sometimes it's just by chance that you find something amazing.
Like when you have left over roasted pumpkin from last night’s Roast Pork and your new motto is to not waste food. When life gives you pumpkin, make these Pumpkin Spice Muffins!
PUMPKIN SPICE MUFFINS
Makes 8 Muffins
INGREDIENTS
1/3 Cup Maple Syrup
2 Eggs
1/2 Cup Milk(of choice)
1/3 Cup mashed Pumpkin (Roast pumpkin pieces in a moderate oven for 45 minutes then mash. Measure after mashing)
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
2/3 teaspoon Ginger
1/2 teaspoon Nutmeg
Dash Allspice
Dash Cloves
Optional; Pumpkin Seeds
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Scatter pumpkin seeds on top of each muffin if using.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
I had a movie montage moment this morning.
I was out for my morning run (I much prefer to call it running as jogging makes me think of pink leotards in the eighties... I'm marginally cooler than that!) and 'Fighter' by Christina Aguilera came on.
For some reason I actually listened to the lyrics (rather than just thinking how much I hate the skanky film clip) and found myself reflecting on how much I have grown and changed over the past 18 months.
I am faster.
I am stronger.
I am fitter.
I am focused.
And these changes couldn't have come without the bad times. Sometimes you have to hit rock bot-tom to change, grow and shine. So, as I was pounding the pavement in my full length Lycra I gave thanks to those who helped me get to the place I'm in today.
Thank you to the bullies.
Thank you to their enablers.
Thank you to the media.
Thank you to the ill-informed judgmental strangers.
You have all helped me to realise that there is much, much more to life than your issues, your personal agendas and your insecurities. It was never about me; I am ok. I was not the problem but I was a casualty and that will never be ok.
Thank you to my family.
Thank you to my friends and colleagues.
Thank you to the people I've never met who showed me, and others, support and love when it felt that there was no one out there who cared.
You have all helped me to realise that there is good out there and that there is more in life to appreciate, to enjoy and to put your energy towards.
So, as I was movie montaging in my Lycra I discovered that I am stronger than yesterday (I also had old Brittany on my playlist) and that the future will be what I want it to be. No one else will ever make me feel like that again because now I am a fighter.
These Peanut Butter Cookies are a bit like me; tough on the outside, gooey in the middle and a little bit nutty. They are an adaptation of the Peanut Butter Cookies from Mumofuku Milk Bar. I have made them gluten free, dairy free and refined sugar free and so so sooooo tasty.
I have made a Peanut Brittle to sweeten the cookies slightly and give them an extra crunch. With-out the brittle they are not quite there... the extra crunch is so worth the effort.
PEANUT BUTTER COOKIES
Makes 9-10 cookies
INGREDIENTS
85 grams Avocado (approximately 1/3 cup or 1 small avocado but measure to be sure)
1/3 cup Maple Syrup
1 Tablespoon Honey
1/2 Cup Peanut Butter (I used all natural crunchy but smooth would work also)
1 Egg
1/2 teaspoons Vanilla Extract
3/4 Cup Almond Meal
1/3 Cup + 1 Tablespoon Arrowroot
1/4 teaspoon Baking Powder
Dash Bicarbonate
1 teaspoon Salt
1 recipe Peanut Brittle (see recipe below)
INSTRUCTIONS
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the peanut butter, egg and vanilla and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium high for 3 minutes.
Add the dry ingredients (except for the peanut brittle) and mix on low until just combined.
Break the peanut brittle into small pieces. This can be done by pulsing the brittle in a blender or placing the brittle in a bag and hammering with a rolling pin (I have been known to use the jumping method as well!).
Stir in the Peanut Brittle Pieces (not literally your hand; but not by the mixer).
Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9-10 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle and flatten the tops.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
Preheat the oven to 190C/370C
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
The cookies are best eaten fresh but can be stored in an airtight container for 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside with crunchy peanut pieces in every bite. Oh yeah they're amazing!
PEANUT BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup Peanuts, skins removed
INSTRUCTIONS
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the peanuts, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
To fasten the process the brittle can be placed in the fridge.
Break in large pieces and serve.
Can be served at room temperature.
Sometimes you need something with a bit of crunch.
If it also happens to be sweet then it's a double bonus.
Nut brittle's can be eaten as a candy, wrapped nicely and given as a present or used in baking.
This Peanut Brittle was made for the super tasty Peanut Cookies, which were adapted from Christina Tosi from Mumofoko Milk Bar. Without the brittle the cookies were just alright; stir in the broken brittle and... magic!
PEANUT BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup raw Peanuts, skins removed and halved
Optional, dash of Salt
INSTRUCTIONS
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the peanuts, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
Sprinkle with salt if you wish.
To fasten the process the brittle can be placed in the fridge.
I feel like my head is about to explode with over dramatisation!
It must be getting close to the end of the TV season as both my favourite shows have just dropped bombs that I didn't see coming. Despite my screams at the TV and excessive hand gestures, no one listened to me as I tried to warn the hero of his impending murder and the princess of her foolish mistake. They just went on their way getting killed and falling into booby traps.
Do the script writers know what they're doing with my emotions and sanity? I mean, for the next week now I'll be stressing over whether Regina returns to her evil ways and if David is really still alive. Maybe this is why books are better than TV. You don't have to wait a week to find out what happens in the next chapter, you just turn the page.
I think I should just stick to watching simpler shows where I don't become over invested and somewhat obsessed (so who really is A?!). Surely Big Bird would never double cross Ernie, who was actually in cahoots in Abby after being secretly blackmailed by Bert; 'Days of our Sesame Street' ? You can always rely on Sesame Street for some clean fun and hilarious celebrity cameos.
These Chocolate Chocolate Cookies are just as the Cookie Monster intended; crispy on the outside with soft, chocolatey goodness on the inside.
They are also a little bit weird (how unusual for one of my recipes!). Avocado replaces the butter and the maple syrup and honey give the cookies sweetness. The combination of the 2 sweeteners cannot be changed; it helps to give the cookies a crispness and the perfect flavour balance.
This is (yet another) recipe adapted from Christina Tosi of Mumofokos Milk Bar. Her attention to detail and technique is what makes her recipes so successful.
So when the recipe says beat it for 7 minutes, beat it for 7 minutes! I know, it's boring and takes so long. Set your timer and walk away. Check your email, update your Facebook status to "waiting for #cookies", paint your house; just don't stop the cookie magic in action.
These Chocolate Chocolate Cookies are Gluten Free, Dairy Free, Refined Sugar Free and Paleo friendly. I have only used 1/2 an egg in this recipe. This is a matter of waist line control! This recipes bakes 9 cookies, which will last about 9 minutes. If you want to use a whole egg make 18 cookies, otherwise use your left over egg in an omelette.
CHOCOLATE CHOCOLATE COOKIES
Inspired by Christina Tosi from Mumofucko Milkbar
INGREDIENTS
112 grams Avocado (approximately 1/2 cup or 1 small-medium avocado but measure to be sure)
1/3 cup plus 1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/2 Egg (I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe)
1/2 teaspoons Vanilla Extract
1 Tablespoon Cocoa
1 Tablespoon Coconut Oil, melted
2/3 Cup Almond Meal
1/3 Cup Arrowroot
1/2 Cup Cocoa
1/2 teaspoon Baking Powder
Dash Bicarbonate
3/4 teaspoon Salt
1/4 Cup Chocolate Crumbs (see recipe below)
INSTRUCTIONS
If not already done so make the Chocolate Crumbs.
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the egg, vanilla, 1 tablespoon cocoa, coconut oil and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
Add the dry ingredients (except for the chocolate crumbs) and mix on low until just combined.
Stir in the Chocolate crumbs by hand (not literally with your hand; but not by the mixer).
Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
Preheat the oven to 190C/375F
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside...just as Cookie Monster intended!
CHOCOLATE CRUMBS
Makes 1/4 Cup
INGREDIENTS
1/4 Cup Almond Meal
1 Tablespoon + 1/2 teaspoon Arrowroot
1/3 Cup Cocoa
1 1/2 Tablespoons Maple Syrup
1/2 Teaspoon Salt
1 Tablespoon Coconut Oil, melted
1/2 teaspoon Vanilla Extract
INSTRUCTIONS
Preheat the oven to 150C/300F.
Line and grease a baking tray.
Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
Add the coconut oil and mix until combined.
The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together.Wait to cool completely before using.
Store in an air tight container if not using straight away.
HAPPY MOTHERS DAY!
Nothing prepares you for being a Mum.
Not the dogs you get as 'pre-children'.
Not the kids of friends that you 'borrow' to road test your skills.
Not the countless Dr. Seuss books you read or even memorising the lyrics to the Wiggles.
Being a Mum is hard work.
Yep, it's rewarding, the best job on earth etc., etc. ... but it's also exhausting, frustrating and can be a lonely life. For some reason we (Mums) are not supposed to talk about the 'less than perfect' parts of motherhood; it's seen as ungrateful for the precious gifts we have been given. I don't think that's fair. We all have moans and groans about our day jobs, our partners, the choices that 'The Bachelor' makes; why should motherhood be any different? I actually think that airing our concerns and difficulties makes for a being a better mother. Let it out, get over it and move on!
No-one can make you feel as important and loved as a child.
The way they look at you; so innocently and without judgment.
The cuddles and kisses they impart without prejudice or hidden motives.
They love.
You love.
And I wouldn't have it any other way.
This Passionfruit Choc-Chip Layer cake is my Mother's Day gift to my self. It's inspired by Christina Tosi from Mumofuku Milk Bar. Christina is a creative dessert genius who is an experimenter and inventor in the kitchen; a passion that I share. I bought her book and excitedly found that could eat NOTHING in it! Nothing! Why excited you ask? You just paid good money for a book you can't use. I was excited because it has given me a chance to take Christinas ideas, flavour combinations and methods and put my own healthy spin on them. I'm sure my versions of her gluten and butter laden desserts are no where near as amazing as the ones served at Mumofuckus in NYC, but they are Gluten Free, Dairy Free, Paleo Friendly and Refined Sugar free which means I CAN now eat something from her cook book.
The Choc-Chip Cake is cooked in a baking tray and then cut into the desired sized circles to create a layer cake. The layer cake is constructed in a spring form tin. This is an important step as it helps to create the shape of the cake. Freezing the built cake helps to create stability in the layers and stop the layers from merging into each other. As the Curd uses Coconut Oil it will go very firm in the freezer; allow enough time for the curd to soften before serving.
The combination of Passionfruit and Chocolate is mind blowingly amazing. This cake is AMAZING! Don't be put off by all the elements. Each recipe is pretty simple and not time consuming at all.Make them ahead of time then construct the cake the day before serving.
Do it for a mum in need of some cake TLC!
PASSIONFRUIT CHOC-CHIP LAYER CAKE
CHOCOLATE CHIP CAKE
INGREDIENTS
6 Eggs, separated (best at room temperature)
1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1/2 Cup minus 1/2 Tablespoon Milk (of Choice)
1/2 Tablespoon Vinegar (or Lemon Juice)
3/4 Cup Coconut Flour
100 grams Chocolate chips (see recipe below)
INSTRUCTIONS
Preheat the oven to 175C/350F.
Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
Continue whisking on medium/high and add the vanilla extract.
Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
In a small bowl combine the milk and vinegar.
Whilst still whisking, pour the milk mix into the egg mixture.
In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
Gently stir in the chocolate chips by hand. Do not over mix as they will start to melt.
Pour the cake mixture into the prepared tin and bake for 18 minutes, or until cooked through.
Remove from oven and allow to cool in the tray.
CHOCOLATE
INGREDIENTS
1/4 cup Coconut Oil
1 tablespoon Maple Syrup
1/4 cup Cocoa
Optional; 1/2-1 teaspoon of Vanilla Extract (for a sweeter, less bitter, chocolate)
INSTRUCTIONS
Over a very low heat, melt the Coconut oil in a saucepan.
Add the maple syrup and stir
Add the cocoa and whisk to combine.
Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
Place in lined dish and freeze until set (approximately 30 minutes)
Store in the freezer.
CHOCOLATE CRUMBS
Makes 1/4 Cup
INGREDIENTS
1/4 Cup Almond Meal
1 Tablespoon + 1/2 teaspoon Arrowroot
1/3 Cup Cocoa
1 1/2 Tablespoons Maple Syrup
1/2 Teaspoon Salt
1 Tablespoon Coconut Oil, melted
1/2 teaspoon Vanilla Extract
INSTRUCTIONS
Preheat the oven to 150C/300F.
Line and grease a baking tray.
Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
Add the coconut oil and mix until combined.
The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together. Wait to cool completely before using.
Store in an air tight container if not using straight away.
PASSIONFRUIT CURD
Makes approximately 2 cups (this recipe only uses 1 1/2. Devour the left overs yourself!)
INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 Cup Maple Syrup (Honey could be substituted but I haven't tried it)
2/3-3/4 Cup Passionfruit pulp (fresh is best-the canned stuff contains loads of sugar)
1/2 Cup Coconut Oil, softened (not melted)
1 3/4 teaspoons Gelatine
INSTRUCTIONS
Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
Make sure the bottom of the bowl doesn't touch the simmering water.
Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
The coconut oil may look to separate so continue to whisk until the mixture thickens.
Whilst the curd is still warm; sprinkle the gelatine over 2 Tablespoons of water.
Allow the gelatine to 'bloom' (i.e. leave to sit for 5 minutes).
Stir the gelatine into the warm curd until dissolved.
Using a food processor or hand blender, blend the curd until smooth.
Allow the curd to cool before using.
The cooled curd may need to briefly whisked to make it spreadable.
Store the curd in the fridge.
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.
CONSTRUCTION
INGREDIENTS
1 Passionfruit
Left over Chocolate Crumbs and Chocolate for decoration
INSTRUCTIONS
This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the choc-chip sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 7 layers on top and it will never be seen.
Take the pulp from 1/2 a Passionfruit and spread evenly over the cake.
Spread 3/4 Cup of Passionfruit Curd evenly over the cake to the sides if the tin.
Sprinkle 1/2 the Chocolate crumbs over the curd.
Place the cake in the fridge for 30 minutes to allow the curd to set (this prevents the Chocolate cream from spreading into the Curd).
Spread 1/2 a cup of Chocolate cream evenly over the Curd to the sides of the tin.
Place a piece of cake on top of the chocolate cream (keep the best circle of cake for the top layer).
Repeat the process again as above.
Place the best circle of a cake on top of the Chocolate cream and spread the remaining Chocolate Cream on top; smoothing it out.
Sprinkle some Chocolate and Chocolate Crumbs on top of the cake for decoration.
Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
Remove the cake from the freezer and allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours. Because the recipe uses Coconut Oil (instead of butter) it will freeze hard and may take longer to defrost. If you have time, allow more than 5 hours if you plan to defrost the cake in the fridge.
Slice the cake into pieces and serve.
Store the cake in the fridge after serving.
It's a battle that had to happen.
CURD vs CREAM
Who will win?
Curd; with its thick texture, sweet fruity flavor and richness.
Cream; thick, fluffy and so versatile.
Lemon Curd has long been one of my favorite guilty pleasures, but in recent times it has been surpassed by Whipped Cream in all its flavors. This Passionfruit Curd may just be enough to push Curd over the battle lines.
I think I need a 'Taste Test Battle'. Curds and Creams, of all colors and flavors; lined up with 1 giant spoon and some stretchy pants to help fit them all in. The winner, of course, will be me as I get to eat them all!!!
PASSIONFRUIT CURD
Makes approximately 2 cups
INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 Cup Maple Syrup (Honey could be substituted but I haven't tried it)
2/3-3/4 Cup Passionfruit pulp (fresh is best-the canned stuff contains loads of sugar)
1/2 Cup Coconut Oil, softened (not melted)
Optional; 1 3/4 teaspoons Gelatin
INSTRUCTIONS
Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
Make sure the bottom of the bowl doesn't touch the simmering water.
Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
The coconut oil may look to separate so continue to whisk until the mixture thickens.
If you are making the curd for eating:
Allow the curd to cool and then pour into a heat proof jar.
Store in the fridge; the mixture will thicken as it cools.
If you prefer a smoother curd blend as per below instructions.
If you are making the curd as a filling:
Whilst the curd is still warm; sprinkle the gelatin over 2 Tablespoons of water.
Allow the gelatin to 'bloom' (i.e. leave to sit for 5 minutes).
Stir the gelatin into the warm curd until dissolved.
Using a food processor or hand blender, blend the curd until smooth.
Allow the curd to cool.
Pour the curd into a pie crust, cake etc and allow to set for at least 4 hours before serving.
I challenge the promoters of todays 'fun run' to show me why it shouldn't be changed to an 'un-fun run'. Sure, crossing the finishing line was rewarding; being passed on the final stretch by a 12 year old girl was less so. Making it to the top of the hill was an achievement; getting there caused some gluteal tightness that I'm sure to feel tomorrow (this is also known as 'can't get myself off the couch butt pain'). Going down the hill was super fast; only I looked like a demented horse as I tried to not fall flat on my face. Actually, it was a little fun but mostly challenging. A 'Challenge Run' probably won't get you as many entries as a 'Fun Run' will though.
Today's hill run was my 3rd Fun Run for the year. I tend to judge an event not on the course (although I guess that is important) but on the quality of their T-shirts (today's was ok; best so far, whilst not a fun run, is Spartan), the medals (or lack of for the past 2 runs), the post run hydration and food options (please; just give me water. Who in their right mind wants a beer after running their guts out?) and the fanfare as you cross the finish line. I mean, after running that long you want at least a flag and someone to give you a cheer as you collapse across the finish line. Strangers, family; it doesn't matter!
What would make my Fun Run Day would be one of these Banana Honey Muffins as I crossed the finish line. Bananas for muscle recovery honey for refueling the depleted energy stores and nutty protein to rebuild.
These Banana Honey Muffins are probably the simplest thing on my blog to make. No appliances needed, no fancy ingredients and no nasties! Simple, tasty Banana Honey Muffins. 4 year old H and I decided to make them for his friend Henry, whose favorite lunch is a honey sandwich. They are a muffin version of the honey cakes that are used as currency on the 'Bananas and Pajamas'... but that opens up a philosophical question for all the preschoolers out there. Would B1 and B2 eat Banana Honey Muffins, or is that cannibalistic?
Banana Honey Muffins are a great snack treat, breakfast on the run or warm them up and serve with whipped cream (link) for a winter dessert.
BANANA HONEY MUFFINS
Makes 8 Muffins
INGREDIENTS
1/3 Cup Honey
2 Eggs
1/2 Cup Milk(of choice)
1/3 Cup mashed Banana (approximately 1 medium Banana but measure to be sure)
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
