Golden Gaytime Mousse Cake

I recently had a recipe request from my Facebook page. This was exciting for me as it means someone actually reads my blog and their request sounded so tasty; a healthy version of a Golden Gaytime Cheesecake. A Golden Gaytime Icecream is an Aussie icon; A caramel centre with vanilla ice cream, chocolate ganache and a biscuit crumb. Such great flavours!!

This Golden Gaytime Mousse Cake is my version of a Golden Gaytime Cheesecake. It's dairy free as it uses Coconut Cream and Avocado, Gluten Free as it uses Almond Meal and Refined Sugar Free as it uses Maple Syrup. Oh yeah... and it tastes amazing!

Biscuit base; tasty and simple
Chocolate Mousse; avocados are full of healthy fats and this mousse tastes far from healthy.
Vanilla Custard: I love this custard recipe. I first used it in my Valentines Day trifle and it is divine. So amazing!
Caramel Whipped Cream: heaven on a spoon. BEST. THING.EVER!!

This layered mousse cake is worth the extra time. The individual elements themselves aren't hard but it does take time as each layer needs to cool or set before the next is put on. Make sure you don't rush it; the joy of this cake is in the beauty of the layers not in a crating a mushy mess.

GOLDEN GAYTIME MOUSSE CAKE
4 Layers of biscuit, chocolate mousse, vanilla custard and caramel whipped cream; inspired by the Golden Gaytime Icecream.

BISCUIT BASE
INGREDIENTS
3/4 Cup Almond Meal
2 Tablespoons Arrowroot
1/2 Cup Desiccated Coconut
1/2 Tablespoon Coconut Cream
1 Tablespoon melted Coconut Oil
1/2 teaspoon Vanilla Extract
1 Tablespoon Maple Syrup
1/2 Tablespoon Golden Syrup
Pinch Salt

INSTRUCTIONS
Preheat the oven to 175C/350F.
Line and grease a 20cm/8inch round springform cake tin.
Place all the ingredients in a blender and mix until combined.
Alternatively mix by hand.
Once combined press evenly into the base of the prepared tin.
Pierce the base with a knife several times.
Bake for 12-15 minutes, or until slightly brown and cooked through.
Allow to cool completely.

CHOCOLATE MOUSSE
INGREDIENTS
2 medium Avocados
1/3-1/2 Cup Cocoa
1/3-1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 Tablespoon Milk (of choice)
1-2 Tablespoon Coconut Cream
1 teaspoon Gelatine

INSTRUCTIONS
Remove the flesh from the avocado and place into a blender.
Add 1/3 cup cocoa, 1/3 cup maple syrup, vanilla and milk and blend until smooth.
Taste the mousse and add the additional maple syrup and cocoa if required.
Transfer the Chocolate mixture into the mixing bowl of a kitchen stand mixer, and the coconut cream and whisk until smooth and fluffy.
In a small bowl place 1 tablespoon of water. Sprinkle the gelatine over the water and allow to stand for 5 minutes and thicken.
Place the thickened gelatine in a small saucepan and melt over a very low heat. The gelatine mix needs to be liquid but not hot.
Add the liquid gelatine to the mixing bowl and whisk until combined.
Spread over the biscuit base.
Place in the fridge for a minimum of 2 hours.

VANILLA CUSTARD
INGREDIENTS
300ml Milk of choice
2 teaspoons Vanilla Extract
4 egg yolks
1/4 Cup Maple Syrup
2 1/2 Tablespoons Arrowroot Flour
2 teaspoons Gelatine

INSTRUCTIONS
Place the milk and vanilla in a saucepan.
Bring the mixture to near boiling point over low/medium heat.
Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
Put 1/4 cup of water in a small bowl and sprinkle the gelatine over it.
Allow to sit and thicken for 5 minutes.
With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
Lower the heat and add the thickened gelatine.
Whisk until the gelatine dissolves.
Pour the custard into a heat proof bowl and allow to cool.
Once cooled, but not yet set, pour the custard over the mousse and biscuit base in the cake tin.
Smooth the top flat.
Place the cake tin in the fridge and allow to set for a minimum of 2 hours.

CARAMEL WHIPPED CREAM

INGREDIENTS
1 can Coconut Cream, opened and refrigerated over night (should be 1 ½ cups)
6 -8 tablespoons Caramel Sauce (see recipe below)
1 teaspoon Gelatine

INSTRUCTIONS
Remove thickened cream from the can, discarding watery remains.
Place cream in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin). Add the caramel and continue to whisk until incorporated.
Place 2 Tablespoons of water in a small bowl and sprinkle the gelatine on top.
Allow to sit for 5 minutes and thicken.
Place the thickened gelatine in a small saucepan and melt over a very low heat. The gelatine mix needs to be liquid but not hot.
Add the liquid gelatine to the mixing bowl and whisk until combined.

Spread the caramel cream over the vanilla custard layer.
Place the cake in the fridge overnight.

When ready to serve remove the ringed edge from the tin and place on  as serving tray.
I placed my cake in the freezer for 2 hours before attempting this to prevent the layers from sifting during the process.
Keep refrigerated when not eating...although that won't be for long!!

CARAMEL
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).

Chocolate Lasagne

2 year old S has developed a naughty habit of ripping pages out of books. Wiggles books, Mr. Men and Little Miss Books, even the lift up flaps of a Spot book. His literary vandalism knows no bounds! Each time he got a stern talking to and was sent to his room.

Last week I was going through old cooking magazines (I have quite a few) and was ripping out pages with recipes I wanted to keep. S was watching me and was horrified!
"Naughty Mummy!" he yelled at me.
"No rip books! Naughty Mummy; go to room now!". He then took my hand, gave it a pat and made me go my room. So cute; it was hard to keep a straight face! After all the ripped Pooh books he had finally learned his lesson... or so I thought until I found the remains of a Dr Seuss book.

My parenting trophy moment (the one when I thought I had actually gotten through to my child) had been overshadowed by 2yo S's love of vandalism. Just a typical day as a Mum!

Each night I try to serve up healthy, interesting and tasty meals to my family. This Chocolate Lasagne is not what I would normally dish up for dinner, but it does contain vegetables and fruit so it would probably be ok! Chocolate Lasagne would not normally be considered Vegan nor Paleo but it can be done... and it's so tasty no one would ever know they were eating healthier!

CHOCOLATE LASAGNE (Vegan, Paleo)

INGREDIENTS
Brownie (Vegan and Paleo options) (see recipe below)
Whipped Coconut Cream (see recipe below)
Chocolate Mousse (see recipe below)
Chocolate (see recipe below)

INSTRUCTIONS
Take the cooled brownie and spread with 1/2 the whipped coconut cream.
Spread the chocolate mousse over the whipped cream.
Spread the remaining whipped cream over the mousse and decorate with grated chocolate.
Place the Chocolate Lasagne in the fridge until ready to serve.

BROWNIE
INGREDIENTS
230 grams roasted Sweet Potato-measured after roasting (to roast sweet potato, place a whole sweet potato in a moderate oven for 60 minutes or until soft in the middle)
1 Tablespoon Coconut Flour
1/2 Cup Coconut Oil, melted
3/4 Cup Cocoa
1/4 Cup + 2 Tablespoons Maple Syrup
3/4 Cup mashed Banana (VEGAN) or 3 Eggs (PALEO)
3 teaspoons Vanilla Extract
1 teaspoon Baking Soda
Dash of Salt

INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease a casserole/baking tray (mine was 30cm x 20cm but any Lasagne style dish would work)
Place all the ingredients in a blender and mix until combined and smooth.
Pour the mixture into the greased tray and bake for 30 minutes, or until cooked through.
Allow to cool completely.

WHIPPED COCONUT CREAM
INGREDIENTS
2 cans Coconut Cream (400ml can), lid removed and placed in the fridge over night
4 teaspoons Vanilla Extract
4 teaspoons Maple Syrup

INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.

CHOCOLATE MOUSSE
INGREDIENTS
3 small (or 1 1/2 large) Avocado
1/3-1/2 Cup Cocoa, unsweetened
1/3-1/2 Cup Maple Syrup
1 Tablespoon Vanilla
2 Tablespoons Whipped Coconut Cream.

INSTRUCTIONS
Place the avocado, cocoa, maple syrup and vanilla in a blender.
Purée until smooth with no lumps or bumps remaining.
Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
Add the coconut cream and whisk the Mousse until creamy.

CHOCOLATE
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use
INGREDIENTS
1/4 Cup Coconut Oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup

INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.

Compost Cookies

I think Cookies might be the new cupcake. A big call, I know. I have been on a cookie fix lately; weird ones, normal ones and now ones with an uninviting name.Cookies are quick to eat, they're so easy to adapt the flavours and who doesn't love a cookie break?

These Compost Cookies are also known as Garbage, Left Over or Rubbish Cookies. I think they all sound a bit ick; thankfully the cookies taste amazing so you'll soon forget the gross name. Compost Cookies are a great way to use left overs and odds and ends from the cupboard. Don't have sultanas? Use Raisins, Craisins or Dates. Maybe switch in Dried Apricots, Pecan Nut Brittle or white chocolate. The possibilities are endless!! And tasty!

COMPOST COOKIES
Inspired by Christina Tosi from Momfoko Milkbar

INGREDIENTS
112 grams Avocado (approximately 1/2 cup or 1 small-medium avocado but measure to be sure)
1/2 Tablespoon Honey
1/3 cup Maple Syrup
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
3/4 Cup Almond Meal
1/3 Cup + 1 Tablespoon Arrowroot
1/4 teaspoon Baking Powder
Dash Bicarbonate
1/2 teaspoon Salt
Add ins: (swap according to what's in your cupboard)
1/4 Cup Almond Brittle (see recipe below)- break into small pieces using a food processor or by hammering
50 grams Chocolate Chips (see recipe below)
1/4 Cup Desiccated Coconut
1/4 Cup Sultanas

INSTRUCTIONS
If not already done so make the Almond Brittle and Chocolate chips.

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 and vanilla 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 add ins) and mix on low until just combined.
Stir in the add ins by hand (not literally with your hand; but not by the mixer) being careful not to over mix.

Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 8-9 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.

ALMOND BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup Almonds, 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 almonds, 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.

CHOCOLATE
INGREDIENTS
1 1/2 Tablespoons Coconut Oil
1/2 tablespoon Maple Syrup
1 1/2 Tablespoons Cocoa
Optional; 1/2 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)
To make into chips; place the chocolate in a zip lock bag and break up using a hammer, rolling pin or your large feet.
Store in the freezer.

Peanut Butter Cookies

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.   

Chocolate Chocolate Cookies

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.

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.

Apricot Pecan Chocolate Mousse Tart

So I used to have 5 minutes free in my day...not anymore; I discovered Pinterest!
I know... I'm a bit late.

I'm like one of those sad people who comes late to a party wearing a tie-dyed t-shirt, rambling on about how cool Balki from 'Perfect Strangers' is and does the shopping trolley move on the dance floor. Not only a late starter but a dag as well!

I'm like one of those annoying people who can't stop talking about how cool their first gen iPad is.... And it was; back in 2009!

As it turns out I was already on Pinterest, long before I discovered Pinterest. Many of my photos and recipes have been pinned and shared by others. It's a bit surreal seeing your food flash by on the computer screen, but I'm just happy someone is actually reading my blog!

Pinterest has shown me so many talented people; their tasty recipes, beautiful photography and innovative food ideas. I've created a Pinterest board of called 'Recipes to Convert'. These are photos and recipes of tasty food that are not gluten, dairy or processed sugar free... and most certainly not Paleo. It has always been my intention to provide recipes that are taste and look just like 'normal' but are much healthier for you. Surely a healthy dessert should be the normal?! 

So follow me on Pinterest here; and feel free to pin me!

The inspiration for this 'Apricot Pecan Chocolate Mousse Tart' comes from Desserts for Breakfast . Stephanie created such a pretty dessert that I just had to be able to eat it. So now for the GF, DF, Processed Sugar free Paleo version.

APRICOT PECAN CHOCOLATE MOUSSE TART
Inspired by Desserts for Breakfast

Makes 6 small tarts or 1 large Tart (using a 8 or 9 inch tin)

CHOCOLATE PECAN TART
INGREDIENTS
1/4 cup pecans, grounded (or another nut of your choosing)
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
 1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla

INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart).
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Divide the mixture into 6 even balls.
Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin.Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife. Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.

CHOCOLATE MOUSSE
This recipe is sufficient when making 6 small tarts.
The recipe may need doubling if making a large tart; or double it anyway.
It tastes amazing!

INGREDIENTS
2 small (or 1 large) Avocado
1/3 Cup Cocoa, unsweetened
1/3 Cup Maple Syrup
1 Tablespoon Vanilla
1 Tablespoon Coconut Cream.

INSTRUCTIONS
Place the avocado, cocoa, maple syrup and vanilla in a blender.
Purée until smooth with no lumps or bumps remaining.
Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
Add the coconut cream and whisk the Mousse until creamy.

CHOCOLATE
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use

INGREDIENTS
1/4 Cup Coconut Oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup

INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.


CONSTRUCTION
INGREDIENTS
6-8 apricots (ripe but not too firm), thinly sliced
Apricot Jam (see recipe below)

INSTRUCTIONS
Place a cooled tart case on a serving plate.
Pour melted chocolate into the tart until the bottom is covered by a thin layer of Chocolate.
Place the tart in the fridge until the chocolate is set (approximately 30 minutes).
Once set, spoon the mousse into the tart crust.
Fill the tart to just below the tart edge.
Arrange the apricot slices on top the mousse (I placed mine in a circular pattern to look like a rose...well I tried to make it look like a rose anyway!).
Lightly brush the apricot slices with warmed Apricot Jam.
Optional; sprinkle with chopped pecans.

Serve immediately or store in the fridge.

APRICOT JAM
INGREDIENTS
1 cup chopped Apricots (the softer the better)
1 Tablespoon water
1 teaspoon gelatin

INSTRUCTIONS
Place the apricots and half the water in a saucepan and bring to the boil over a low/medium heat. Ensure that you stir regularly to prevent the apricots sticking to the bottom of the saucepan.
At the same time add the gelatin to the remaining water and allow to sit while the Apricot boils.
When the Apricot mixture boils, turn down the heat and add the gelatin, whisking it in.
Simmer for 8-10 minutes.
Mash/blend the mixture to create a smooth Jam.
Store in the fridge.