Steamed Banana Pudding

I'm hoping that bad things happen in threes - It's been a week of breakdowns on our house.

First the heater; which we really needed as it's the middle of winter and it's foggy and freezing. Then the car; which was still able to go but as the damage meant that the brakes weren't working as they should be. Then the third and the worst ever breakdown for a bakeaholic blogging mum... no oven! Specifically, no oven door.

For most people this might be seen as a blessing rather than a curse; a genuine excuse for take away dinners, less dishes to wash and no nightly diner prep. But for me it has been a nightmare!! My oven gets used a bit more than the average (okay... a LOT more!!) so it was like I was missing something. I have a compulsive need to cook and create so I resorted to raw treats, stove top custards (OMG... recipes to come soon) and, as a last resort, steamed puddings.

Yep, I channeled the 1950's and boiled my puddings. Calling this a 'Steamed Banana Pudding' seems incorrect. The mixture is poured into a pudding basin (a bowl with its own lid) and simmered in a saucepan of boiling water. Maybe 'Boiled Pudding' would be morae accurate but it's no where near as nostalgic sounding.

This Steamed Banana Pudding is Gluten Free, Dairy Free, Refined Sugar Free, Nut Free and Paleo Friendly. It's also quite tasty and simple to make. Once it's in the saucepan you only need to make sure the water stays at the correct level. Then it's old time dessert time.

This Banana Steamed Pudding is great when topped with Maple Syrup, Honey or Caramel and served with Whipped Coconut Cream. It can also be eaten cold... for breakfast! 

STEAMED BANANA PUDDING
Serves 4-8

INGREDIENTS
2 Eggs, separated
1/2 Cup mashed Banana
1/4 Cup Maple Syrup
1 teaspoon Vanilla Extract
1/4 Cup Milk (of choice)
1/3 Cup + 1 Tablespoon Coconut Flour
2 teaspoons Baking Powder
1/2 teaspoon Cinnamon

Optional; Caramel Sauce, Maple Syrup or Honey for drizzling
Optional; Whipped Cream for serving

INSTRUCTIONS
Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work).
Lightly grease the pudding basin.

Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk on medium/high until soft peaks form.
Add the maple syrup, 1 tablespoon at a time whilst still whisking.
Add the vanilla extract.
Whilst still whisking on medium/high add the egg yolks and mashed banana.
Pour in the milk.
Turn the whisk to low and add the dry ingredients.
Mix until combined.
Pour the mixture into the prepared pudding basin.
Lightly grease the lid and place a piece of baking paper on the inside of the lid and place securely on the basin.

Place a small plate or trivet on the bottom of a large saucepan.
Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 2/3 the height of the pudding basin.
Bring the water to the boil and simmer over medium heat for 2 hours.
Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
Remove the basin from the water. Remove the lid and invert onto a serving plate.
Optional; drizzle with caramel etc.
Serve immediately with whipped cream.
It's also awesome cold (my breakfast treat!)

Paleo Chocolate Cupcakes

4 year old H had a party at Kindergarten last week and we were down to bring cupcakes. For some people this may mean a quick trip to the Woolworths Bakery. But not in our house. In our house cupcakes need to be Gluten Free, Dairy Free and Refined Sugar Free. At kinder they also need to be peanut and nut free.  At kinder they also need to be kid friendly aka pretty!

H and I embarked on a cupcake adventure and created these Paleo Chocolate Cupcakes. Cupcakes without gluten, sugar, nuts and guilt...but with all the flair of the party!

These Paleo Chocolate Cupcakes have been frosted with Chocolate Frosting, but Whipped Coconut Cream or Chocolate Ganache could also be used.

PALEO CHOCOLATE CUPCAKES
15 minis or 6/7 normal size

INGREDIENTS
2 eggs, separated
1/4 Cup Maple Syrup
2 teaspoons Vanilla Extract
2 1/2 Tablespoons Coconut Flour
2 Tablespoons Cocoa
2 teaspoons Baking Powder
1/4 Cup Milk (of choice)

INSTRUCTIONS
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
Add the milk.
In a separate bowl sift the coconut flour, Cocoa and baking powder.
With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
Place 6/7 normal cupcake or 15 small cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 13-15 minutes (minis) and 17 minutes (normal) or until cooked through.
Remove from the oven
After 5 minutes remove from cakes from the tray and allow to cool.
Frost/ice when completely cool.

Lemon Butter

Not everything in my kitchen goes according to plan. You only see the successes; there are many interesting versions along the way.

For example: I was making a Pecan Brittle the other day but didn't let it set long enough before I blended it to make crumbs. Instead of crunchy, toffee nut crumbs I got a gooey ball of unidentified nuttiness (perhaps some might say that is my personality!). As I am determined to not waste food I decided to turn this disaster into Pecan Pie Cookies. The mixture tasted right... but when they came out of the oven the cookies had 'melted' and I was left with a nut 'leather' (that's the only way I can describe it; a protein version of a fruit leather roll up). I thought I had struck accidental genius gold... But alas no. I had baked something that had the ability to pull out tooth fillings with a single bite. It was binned and I chalked it up to a learning experience.

This 'Lemon Butter' did not start out its life with the intention off being a vegan butter option but sometimes when life gives you lemons you find a way to make it taste great! This 'Lemon Butter' is a Vegan and Paleo version of a lemon butter spread. It uses blended cashews and coconut to make a smooth paste which is flavoured by a lot of lemon juice and zest. Spread it on Banana Bread or use it on top of Carrot Cupcakes as a tasty frosting or, as 4 yo H has been doing, eat it by the sneaky spoonful.

I have become quite obsessed with nut butters lately and all the ways you can use them. This 'Lemon Butter' is essentially a flavoured nut butter and later this week I'll show you some tasty ways to use it!

LEMON 'BUTTER'
(Vegan, Paleo)

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 seal-able container/jar.
The Lemon Butter will need to be at room temperature when using as a spread or in a cookie/doughnut recipe.

Banana Blueberry Muffins

We here at Mummy Made It have been working very hard on our new look. A new logo, website, many more new recipes and other exciting projects. It's very exciting and my impatient nature wants it done 3 weeks ago!

When the new website launches there will be a special reward for all new subscribers to the blog (and for all those old timers!); my first e-book! 'Muffins from Mummy' will feature 10 Gluten Free, Dairy Free, Refined Sugar Free and Paleo muffin recipes. Muffins are great for lunch boxes, a handy traveling snack, a simple dessert and a sneaky way to hide fruits and vegetables.

These Banana Blueberry Muffins are as sneak peak from 'Muffins from Mummy' and they have quickly become a family favourite. As far as muffins go they are probably the healthiest ever! Instead of any sugars or sweeteners they are flavoured naturally with blueberries. That's it! There's no need for anything else as they're so full of flavour already.  Bake up a bunch with some gooey bananas and share them with your skeptical friends. They'll never know you are making them healthier!

BANANA BLUEBERRY MUFFINS
Serves 8
INGREDIENTS
1/3 cup mashed ripe Banana
2 Eggs
3/4 Cup Milk (of choice)
1 teaspoon Vanilla Extract
1 cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1/2 teaspoon Cinnamon
1 cup Blueberries (frozen or fresh)

INSTRUCTIONS
Place the wet ingredients in a bowl and whisk to combine.
In a separate bowl whisk the dry ingredients together.
Add the dry ingredients to the wet and stir until combined (do not over stir).
Add the blueberries and gently fold them through the muffin mixture.
Evenly divide the muffin mixture between the greased muffin liners.
Bake for 30 minutes, or until cooked through.
Remove from the oven and allow the muffins to cool in the tin before serving.
Muffins can be stored in an airtight container for up to 3 days (place in the fridge if the wether is warm or humid).

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 Chocolate Cookies

I feel like my head is about to explode with over dramatisation!
It must be getting close to the end of the TV season as both my favourite shows have just dropped bombs that I didn't see coming. Despite my screams at the TV and excessive hand gestures, no one listened to me as I tried to warn the hero of his impending murder and the princess of her foolish mistake. They just went on their way getting killed and falling into booby traps.

Do the script writers know what they're doing with my emotions and sanity? I mean, for the next week now I'll be stressing over whether Regina returns to her evil ways and if David is really still alive. Maybe this is why books are better than TV. You don't have to wait a week to find out what happens in the next chapter, you just turn the page.

I think I should just stick to watching simpler shows where I don't become over invested and somewhat obsessed (so who really is A?!). Surely Big Bird would never double cross Ernie, who was actually in cahoots in Abby after being secretly blackmailed by Bert; 'Days of our Sesame Street' ? You can always rely on Sesame Street for some clean fun and hilarious celebrity cameos.

These Chocolate Chocolate Cookies are just as the Cookie Monster intended; crispy on the outside with soft, chocolatey goodness on the inside.
They are also a little bit weird (how unusual for one of my recipes!). Avocado replaces the butter and the maple syrup and honey give the cookies sweetness. The combination of the 2 sweeteners cannot be changed; it helps to give the cookies a crispness and the perfect flavour balance.

This is (yet another) recipe adapted from Christina Tosi of Mumofokos Milk Bar. Her attention to detail and technique is what makes her recipes so successful.
So when the recipe says beat it for 7 minutes, beat it for 7 minutes! I know, it's boring and takes so long. Set your timer and walk away. Check your email, update your Facebook status to "waiting for #cookies", paint your house; just don't stop the cookie magic in action.

These Chocolate Chocolate Cookies are Gluten Free, Dairy Free, Refined Sugar Free and Paleo friendly. I have only used 1/2 an egg in this recipe. This is a matter of waist line control! This recipes bakes 9 cookies, which will last about 9 minutes. If you want to use a whole egg make 18 cookies, otherwise use your left over egg in an omelette. 

CHOCOLATE CHOCOLATE COOKIES
Inspired by Christina Tosi from Mumofucko Milkbar

INGREDIENTS
112 grams Avocado (approximately 1/2 cup or 1 small-medium avocado but measure to be sure)
1/3 cup plus 1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/2 Egg (I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe)
1/2 teaspoons Vanilla Extract
1 Tablespoon Cocoa
1 Tablespoon Coconut Oil, melted
2/3 Cup Almond Meal
1/3 Cup Arrowroot
1/2 Cup Cocoa
1/2 teaspoon Baking Powder
Dash Bicarbonate
3/4 teaspoon Salt
1/4 Cup Chocolate Crumbs (see recipe below)

INSTRUCTIONS
If not already done so make the Chocolate Crumbs.

Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the egg, vanilla, 1 tablespoon cocoa, coconut oil and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
Add the dry ingredients (except for the chocolate crumbs) and mix on low until just combined.
Stir in the Chocolate crumbs by hand (not literally with your hand; but not by the mixer).

Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).

Preheat the oven to 190C/375F
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)

The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside...just as Cookie Monster intended!

CHOCOLATE CRUMBS
Makes 1/4 Cup

INGREDIENTS
1/4 Cup Almond Meal
1 Tablespoon + 1/2 teaspoon Arrowroot
1/3 Cup Cocoa
1 1/2 Tablespoons Maple Syrup
1/2 Teaspoon Salt
1 Tablespoon Coconut Oil, melted
1/2 teaspoon Vanilla Extract

INSTRUCTIONS
Preheat the oven to 150C/300F.
Line and grease a baking tray.
Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
Add the coconut oil and mix until combined.
The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together.Wait to cool completely before using.
Store in an air tight container if not using straight away.

Fruit Loaf

I joined a gang.

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

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

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

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

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

FRUIT LOAF 
Makes 1 fruit loaf (approximately 16 pieces)

Adapted from German Food

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

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

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

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

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

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

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

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

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

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.

Hot Cross Buns

The best thing about Easter is the food!

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

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

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

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

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

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

HOT CROSS BUNS (Gluten Free, Paleo)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Banana Bread Pudding

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

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

Ewwwkkkkk.

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

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

BANANA BREAD PUDDING

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

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

BANANA BREAD
Makes 1 loaf

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

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

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.

     

Date Pinwheel Biscuits

I cannot 'do' accents. I know this as I just tried to do an English impersonation and sounded like a cockney tramp. My American accent is a cross between a wild cowboy and a cockney tramp... clearly I won't be winning any Oscars anytime soon (as least I'll have Leo DiCaprio for company!).

I find it quite unnerving when you see an actor being himself and they have a completely different voice to the character they play. Take Brody from 'Homeland'; a US marine with terrorist tendencies, who was played by a Londoner (who I thought was a Scotsman - I told you I can't do accents!). Or Hugh Laurie from 'House'; an Englishman who can play the piano. Freaks me out!

Accents are not my forte, but thankfully I can bake.
I can bake these cookies; actually they don't need baking.
I can simmer and roll these cookies (although that doesn't sound quite as poetic).
The original recipe comes from My Heart Beets
I have made some changes to suit a vegan diet.

These are dainty, adult biscuits. Sometimes you want to feel like you’re having High Tea at the Palace with the Queen, dressed in your finery with your best (non-cockney) English princess accent (think Kate not Beatrice), rather than the reality of snot covered trackies, dirty ugg boots and an unwashed hair do. These biscuits will help you to escape to a Disney approved palace... at least until they’re all gone that is - which unfortunately is all too soon.

DATE PINWHEEL BISCUITS
Makes 18 biscuits
(adapted from My Heart Beets)
INGREDIENTS
200 grams pitted Dates
16 grams chopped Pistachios
1/2 Tablespoon Maple Syrup
1 Tablespoon Coconut Oil
1/2-1 teaspoon Cardamom
16 grams Cashews/Walnuts/Almonds, chopped
16 grams Cashews/Walnuts/Almonds, chopped
2-3 Tablespoons Desiccated Coconut

INSTRUCTIONS
Take the chopped pistachios and mix with the maple syrup in a small bowl.
Chop the dates into small pieces and add them to a small saucepan with the coconut oil and cardamom.
Cook the dates over a low heat for 5 minutes, stirring often to prevent the dates from sticking to the pot and burning.
After 5 minutes reduce the heat to very low and continue to stir until a smooth paste is formed (5-7 minutes).
These steps must be done at a low temperature otherwise the coconut oil will separate.
Add both the types of nuts and stir to combine.
Remove from the heat and allow to cool so it can be handled without burning your fingers (I place the mixture in the fridge to fasten the process).
 
When the mixture is cool enough to handle, roll it out thinly between 2 sheets of baking paper to form a rectangle. It will be approximately 20cms x 10cms.
Take the pistachio mixture from the bowl and place along the long length of the rectangle.
Roll up the date roll into a long log, like you would a sushi roll or snake cake.
Spread the desiccated coconut over a piece of the baking paper and roll the log in the coconut until it is all covered.
Wrap the coconut log in plastic wrap and leave in the fridge to firm (at least 1 hour).
Slice the log into equal pieces (approximately 18) and serve at room temperature.
Store the biscuits in the fridge between high teas.