I overheard a conversation between 2 young men the other day. One asked the other if he'd "tried talking to her telepathically". He replied that he "couldn't get close enough to use his powers".
This conjured up some weird images for me of these 2 young men (they were in their early 20's) at a bar trying to edge their way close enough to a pretty girl so they could use their telepathy to send pick up lines (It really gives a new meaning to the come on "are you made of dynamite cause you just blew my mind"!). It sounded really creepy; how does the pretty girl turn down her would be suitor if she can't throw a drink in his face?
Turns out they weren't trying to infiltrate the minds of poor unsuspecting women. They were talking about a video game and they were not young men, but a Wizard and a Hunter. I had not immediately thought they were gaming nerds as we were in the gym at the time and they were sporty looking types, as opposed to the runty, nerds I assume are the only ones to be gamers.
Looks I made some sweeping generalisations about stereotypes and got it wrong (although how interesting would it make a Saturday night if telepathy was a pick up technique...as opposed to sleaze!).
Generalisations and stereotypes exist in the food world too, especially when it comes to healthy and alternative foods. People assume that you are weird for making healthier food choices, when in fact it is they who are truly mad for knowingly eating food that will make them less healthy! At a restaurant the waiters will roll their eyes at you as you probe them to find out every small detail about the ingredients and at the supermarket you spend more time looking at labels (and returning the packets to the shelves in disgust!) than you do finding food you can eat.
Not everyone who chooses to eat, and not eat, certain foods is crazy, weird, telepathic, strange etc. Often there's a medical reason and without vigilance sickness can follow. Just because you choose healthy doesn't mean you have to go without.
These Lemon Butter Donuts are a great alternative to store bought donuts. They use the Lemon Butter from last week and the addition of extra lemon juice and zest give it a real tangy kick. The frosting of these Lemon Butter Donuts is quite thick and coconut flavoured. Feel free to leave the donuts plain, drizzle them with chocolate or even smother them in lemon curd!
LEMON BUTTER DONUTS
Makes 8
INGREDIENTS
1/4 Cup Lemon Butter (at room temperature)- see below for recipe
1 Tablespoon Maple Syrup
2 Eggs
1/3 Cup Milk (of Choice)
2 Tablespoons Lemon Juice
1 teaspoon Lemon Zest
3/4 teaspoon Baking Powder
dash of Bicarb
1/3 Cup Coconut Flour
Dash of Salt
Optional:
Lemon Frosting (see recipe below)
Poppy or Chia Seeds
INSTRUCTIONS
Preheat the oven to 210C/420F.
Spray a donut pan. If. You don't have a donut pan a cake pop pan, small bundt pan or little muffin tray may also work but cooking times may vary.
In the bowl of a kitchen stand mixer (all these steps can also be done by hand with a spoon and a mixing bowl) beat the lemon butter and maple syrup until combined.
Add the eggs and beat in medium until combined. Stop and scrape down the sides of the bowl 1/2 way through beating to ensure it all gets mixed in.
Add the milk, juice and zest and beat until combined.
In a separate bowl, sift the dry ingredients together.
Add the dry ingredients to the bowl and beat until the mixture is combined and fluffy (about 1 minute).
Transfer the mixture to a piping bag/freezer bag and cut a medium size hole in the corner.
Re spray donut pan. These donuts tend to stick to the pan so over grease!!
Pipe the donut mixture into 8 donuts.
Immediately place in the oven and bake for 10 minutes.
Allow the donuts to cool in the tray for at least 10 minutes before removing.
The donuts can be frosted once cooled.
LEMON FROSTING
INGREDIENTS
4 Tablespoons Coconut Oil,softened
2 Tablespoons Desiccated Coconut
1/2-1 teaspoon Lemon Juice (depending on taste)
1/4 teaspoon of Vanilla Extract
Optional: Maple Syrup to taste
INSTRUCTIONS
Place the coconut oil, coconut, lemon juice and vanilla in a bowl and stir, stir, stir until mixed together.
Taste the frosting and add extra lemon juice or maple syrup as desired.
Spread onto cooled donuts.
Sprinkle with poppy seeds or chia seeds.
LEMON BUTTER
INGREDIENTS
1 Cup Cashews
1 1/2 Cups Desiccated Coconut
1/2 Cup + 1 Tablespoon Lemon Juice
1 Tablespoon + 2 teaspoon Lemon Zest
2 teaspoons Maple Syrup
Optional: dash of Vanilla Extract
INSTRUCTIONS
Place all ingredients into a high powered blender and process until a smooth paste forms.
Place the lemon butter in a sealable container/jar.
The Lemon Butter will need to be at room temperature when using as a spread or in a cookie/donut recipe.
A woman's handbag is like Mary Poppins duffle bag; a bottomless abyss of useful (and often useless) items. It's a veritable department store ranging from pens to smoked oysters, 3 year old receipts to spare nappies and expired credit cards (I did say some things were more useful than others!). Today though, my magical bag let me down... I was without a hair tie!
Hair ties and bobby pins breed by mitosis (my first year physiology may be a little hazy!). They're always appearing in the bottom of the washing machine, clogging up the sink and being sucked up by the vacuum. That is until you need one! This is bad news if you are like me and have long hair; and it's even worse when it's past your normal hair washing day and the dirtiness of your hair makes it stand on end. Definitely a hat day!
I have on occasion found Lemons in the bottom of my handbag. Oddly, still not the weirdest thing ever to be in there. It's lemon season here in Australia and my tree has a bumper crop this year, hence the Lemon Butter and Lemon Butter Cookies.
Today's lemony dessert is a baked Lemon Tart. This recipe was adapted from Kate Bracks dessert book 'The Sweet Life'. The lemon filling bakes into a tangy soft custard which is not too sweet (which means you can eat 2 slices)! My crust was slightly undercooked so it was a bit floppy which is why I have indicated to cook the crust a little longer than in other pie recipes.
LEMON TART
adapted from Kate Bracks 'The Sweet Life'
INGREDIENTS
PIE CRUST
1/4 cup Almond Meal
1/2 cup + 2 tablespoons Coconut Flour (available from health food and specialty stores)
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 Extract
LEMON FILLING
4 Eggs
1/2 Cup Maple Syrup
3/4 Cup Coconut Cream (place open can in fridge overnight and spoon off the thick cream from the top)
150ml Lemon Juice
Zest of 1 Lemon
INSTRUCTIONS
PIE CRUST
Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
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. A dough ball will form.
Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
Bake for 15-20 minutes, or until the bottom is cooked without the edges burning.
Remove from the oven and make the lemon filling.
LEMON FILLING
Reduce the oven temperature to 150C/300F.
Place the eggs and maple syrup in the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk until pale and just thickened (approximately 3 minutes).
Lightly whisk or stir in the coconut cream, lemon juice and zest until combined and no white lumps of cream are visible.
Allow the mixture to sit for 5 minutes then skim off the foam that has risen and settled on the top.
Pour the mixture into the baked pie crust and bake for 50-55 minutes.
The tart is ready when the top is set but the filling is still a bit wobbly underneath.
Allow the tart to cool to room temperature then place in the fridge for at least 1 (but preferably overnight).
Dust with Coconut Flour
Serve but itself or with Whipped Coconut Cream.
Keep refrigerated when not eating.
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).
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.
Today I made a bad decision. A really, really uncomfortable decision. I'm hoping there are no long term side effects.
Today my little crew and I traveled to the city for my nephews 1st Birthday Party. It's a 5 hour round trip and you spend longer in than car than actually at your destination; these are the joys of living in the country!
It's a party so you want to look your best (unfortunately I'm no longer of an age when frilly party dresses are acceptable) so I decided to wear my sexy jeans.
What makes jeans 'sexy jeans' one might ask? It's quite simple:
They must be super, super uncomfortable.
They must cut off the circulation from your waist down and result in permanent redness across your hips.
You must need to lie down to do up the zip, and even then have to do an awkward bum jiggle to ensure that you’re not exposing your underwear.
Instead of walking, you must only be able to shuffle due to the lack of movement in the groin region; and
You cannot eat anything greater than a pea for fear of splitting the seams (so forget about bending over to tie your shoe laces).
Sexy jeans are also not great traveling pants. The prolonged sitting exacerbates the tingling in the toes and I am thankful that I have already used my ovaries, as I am not sure that they would be in working order anymore. On the plus side; my butt looked great and since changing into my beloved 'good' tracksuit pants, I have regained the sensation in my toes.
We women do many (stupid) things in the name of looking good (for further evidence feel free to peruse my shoe cupboard!) and I'm yet to work out if it is appreciated. So why do we do it? Who knows! What I do know is that after a day or night out in high heels, spandex granny pants or ovary destroying pants I can't wait to throw on the trackies and eat something over indulgent; like this Lemon Pistachio Meringue Pie.
This pie is a take on the classic Lemon Meringue Pie; a slightly more adventurous version without losing any of the delicious flavour. Pistachios are a perfect match for the lemon curd, however feel free to use any other nut meal that takes your fancy (for me it usually comes down to what I have I the cupboard). There's no need to bake the meringue (like a classic pie may) as it is infused with Lemon Curd... my weakness!!
LEMON PISTACHIO MERINGUE PIE
(Inspired by Christina Tosi of Mumofokos Milk Bar)
INGREDIENTS
1 Pistachio Pie Crust (see recipe below)
1 Serve Lemon Curd (see recipe below) (divide into 1 1/3 cup and 2/3 cup of curd)
2 Egg Whites
1/4 Cup Maple Syrup
INSTRUCTIONS
Place the cooled Pistachio Pie Crust on a serving plate and fill with 1 1/3 Cup of cooled Lemon curd.
The Curd may need to be gently whisked/stirred if it has become too stiff (this gives you another opportunity to look the deliciousness off the spoon).
Place the filled pie crust in the fridge to allow the curd to re-set for at least 30 minutes.
To make the meringue:
Place the egg whites in the clean bowl of a kitchen stand mixer with a whisk attachment.
Bring the maple syrup and 2 Tablespoons of water to a boil in a small saucepan over medium heat.
Whilst the maple syrup is reaching boiling temperature, begin whisking the eggs on medium until soft peaks are formed.
Slowly pour the boiling mixture down the side of the mixing bowl. DO NOT pour directly onto the egg whites as it may cause them to cook. You may need to turn the whisk to low to prevent hot burning splashes.
Turn the whisk to high and continue to whisk until the mixture has cooled and stiff peaks have formed (this will take 5-7 minutes).
Meanwhile; place the 2/3 cup of Lemon Curd in a bowl and stir to loosen the curd (it may have set in the fridge).
Gently fold the stiff meringue into the curd until the just combined.
Spread the meringue mixture on top of the pie and sprinkle with chopped pistachios.
Serve immediately, or store in the fridge.
This dessert is at its most impressive visually when served straight away as the meringue may collapse slightly; it will still be delicious!!
PISTACHIO PIE CRUST
INGREDIENTS
1/4 cup ground Pistachios (grind whole pistachios in a blender until they become a fine meal)
1/2 cup + 2 tablespoons Coconut Flour (available from health food and specialty stores)
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 Extract
INSTRUCTIONS
Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
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. A dough ball will form.
Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
Bake for 15 minutes and then Cool completely.
If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.
LEMON CURD
INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 cup Maple Syrup
Zest of 1 to 2 lemons (start with 1, increase depending on taste)
2/3 cup Lemon Juice
1/2 cup Coconut Oil (softened slightly)
1 3/4 teaspoons Gelatine
INSTRUCTIONS
Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
Add the coconut oil 1 spoonful at a time. Whisk after each addition.
Only add the next spoonful once the previous one has combined.
Stir regularly.
This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
Remove the bowl from the double boiler and allow to cool slightly as the gelatine blooms.
Sprinkle the gelatine over 2 Tablespoons of water. Allow to sit for 5 minutes.
Pour the curd and gelatine into a kitchen blender and blender until smooth (this can also be done using a hand blender).
Pour the curd into a bowl, cover with plastic wrap and store in the fridge.
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.
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 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.
