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.

Chocolate Caramel Thumbprint Cookies

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.

Passionfruit Choc-Chip Layer Cake

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.

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.

Choc Top Caramel Slice

Do you get Food envy?
It's that feeling you get when you've spent ages deciding what to order, only to instantly regret it when you see what the person at the next table has. Right up until that point you're quite content with your choice, although you've changed your mind several times. As soon as you smell your neighbor’s meal, as soon as you see the vibrant colors, you know that you've made the wrong choice. You have food envy.

I get Magazine Food Envy. This is a variation of the afore mentioned food envy and most commonly affects those of us with dietary restrictions (it can also affect people who can't find their way around a kitchen to cook the magazine recipe). The photos are so vivid that you can almost taste the glutenous, sugary treats; which is as close as you'll ever get without severe gastric consequences!

I have decided to conquer Magazine Food Envy! No longer shall dietary challenged people be the subject of food ridicule or sugary taunts. No longer shall the food on the cover be as unobtainable as 6 pack Abs after having 2 big babies!

This is a delicious slice, and it shows how simple healthy cooking can be.
This slice has 4 layers, and each layer has the same core ingredients, which means you don't need a cupboard full of chemically fueled boxes to create a tasty masterpiece.
This Choc Top Caramel Slice was part of the Australian Taste Magazines monthly bake the cover competition. My slice looks the same as the magazine cover; only it's way better for you. Sadly I did not win that months competition, but I did win several pieces of this slice!

CHOC TOP CARAMEL SLICE
(adapted from taste.com.au Magazine)
Makes 20 pieces

CHOCOLATE BISCUIT BASE
INGREDIENTS
1 1/3 Cup + 1 Tablespoon Almond meal
2/3 Cup + 1/2 Tablespoon unsweetened Cocoa
1/2 teaspoon Baking Powder
4 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract

INSTRUCTIONS
Pre heat the oven to 170/340F.
Grease and line a 20cm x 30cm baking tray.
Whisk the dry ingredients together in a bowl.
Add the maple syrup and vanilla extract and stir until combined.
This may take a few minutes and will initially seem like it is too dry.
Keep stirring and it will come together to form a dough.
Roll the dough out between 2 pieces of baking paper to a size to fit your baking tray (mine was 20cm by 30cm).
Bake for 12-13 minutes.

NUTTY MARSHMALLOW
INGREDIENTS
3/4 cup Maple Syrup or Honey
100 ml Water
2 Tablespoons Gelatin
100ml Water
1 Egg White
2 teaspoons Vanilla Extract
1 cup chopped Nut (of choice)

INSTRUCTIONS
Place the maple syrup/honey in a small saucepan with 100ml of water and bring to a slow boil over a medium heat.
At the same time, sprinkle the gelatin over 100ml of water and allow to thicken for 5 minutes.
Once the saucepan is boiling reduce the heat slightly and add the gelatin mixture; whisking vigorously to help the gelatin dissolve.
Increase the saucepan heat to medium and bring the liquid to the boil again.
Place the egg white in the clean bowl of a kitchen stand mixer with a whisk attachment.
Turn the whisk onto medium/low and slowly pour the boiling mixture into the bowl along the side of the bowl. DO NOT pour the hot mixture directly onto the egg as it may cause it to curdle or cook. Pouring the mixture down the side of the bowl prevents this from happening.
Increase the whisk to high and whisk for 5-7 minutes, or until the mixture has increased in size to almost fill the bowl.
Whilst still whisking, add the vanilla.
The Marshmallow is ready when it is thick but still spreadable. It will be white, fluffy and quite tasty. You know it's 'overdone' when it starts to set in the bowl.
Fold thru the nuts.
Pour the Marshmallow over the cooled biscuit base and spread using a spatula to ensure a flat top.
Allow to set, at room temperature, for 3-4 hours.

CARAMEL
INGREDIENTS
2 cans (400ml) of Coconut Cream (lite cream can also be used)
1 cup Maple Syrup
1/2 Teaspoon of Salt
4 teaspoon Vanilla Extract

INSTRUCTIONS
Place the Coconut cream in a medium saucepan with the maple syrup and salt.
Bring to a boil over medium/high heat.
Reduce heat to medium and simmer for approximately 30 minutes, stirring occasionally. (this may take up to 40 minutes depending on the quality of the coconut cream. Keep stirring and monitoring the caramel)
The caramel will have started to thicken and turn a golden brown colour.
Add the vanilla extract and stir.
The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.

Allow the caramel to cool slightly then pour over the Marshmallow, spreading right to the edges.
Place the slice in the fridge to set for at least 30 minutes before topping with the Chocolate.

CHOCOLATE TOPPING
INGREDIENTS
2/3 cup Coconut Oil
2 Tablespoons Maple Syrup
1/2 cup Cocoa
1 teaspoon Vanilla Extract

INSTRUCTIONS
Place the coconut oil in a small saucepan and melt over a very low heat.
Add the maple syrup and whisk to combine.
Add the cocoa and vanilla extract and whisk til combined.
Continue to whisk/stir until the chocolate thickens slightly.
Allow the Chocolate to cool slightly (but still pourable) then spread over the caramel.
Make sure the chocolate reaches the edges of the tin.
Place the tin in the fridge and allow to set for at least 30 minutes before cutting and serving.
Keep the slice in the fridge when not serving.