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.
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!)
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.
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.
There comes a time in every child's life when friends become more popular than parents.
I'm not talking about the time when your child becomes embarrassed to be seen with you (I'm hoping I've still got a few more good years left before my bogan outfits become a social no go!). I'm talking about when they choose to play with other kids rather than you.
When they no longer choose you.
Sure, they still come to you when they're hungry, bleeding or want to watch Peppa Pig, but you are no longer the play mate of choice. Their words, their clothing choices, the pretend people they talk to are all influenced by other people. Maybe even people who don't wear tracksuit pants or watch reality TV.
It means my babies are growing up and no longer need their Mummy.
Tears.
Many, many tears.
So what's a Mummy without a playmate to do?
Bake cookies.
Eat cookies.
Run lots to burn off cookies.
These 'Lemon Butter' Cookies use the vegan 'Lemon Butter' from the other day. They have only a few ingredients and are so simple to make. They are a soft and chewy cookie that are full of lemon and coconut flavour. They are also Gluten Free, Dairy Free, Refined Sugar Free and Paleo friendly. So, they are pretty much baked little lemon gems!
LEMON BUTTER COOKIES
Makes 10 Cookies
INGREDIENTS
1 Cup 'Lemon Butter' (at room temperature)
1 Egg (small or medium size)
1 teaspoon Bicarb Soda
2 teaspoons Maple Syrup or Honey
Optional; extra Lemon zest if desired.
INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease and line 2 baking trays.
Place all the ingredients in a mixing bowl and stir until fully combined.
If your biceps are a little on the small side, use a blender to combine the ingredients instead.
Place spoonfuls of the cookie dough on the baking tray and flatten slightly.
Allow adequate space around the cookies in case of spreading.
Bake the cookies for 10-12 minutes (10 for soft cookies, longer for crispier but be careful not to burn them).
If using 2 trays cook them separately, otherwise the cookies on the lower shelf will not cook properly.
Allow the cookies to cool on the tray before eating.
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 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.
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).
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.
Today is the first day of Winter here in Australia and, fittingly, I woke up to a rainy, cold miserable day. It's been the type of day when the sun never rises; it tiptoes behind the clouds all day, peaking out only once or twice to remind me what I'll be missing these next few weeks.
The beginning of winter also heralds the start of hot desserts and chunky, belly warming stews so it's not all bad. It's definitely not the weather for ice cream, slushies or fruit salad.
But what if you are craving a fruit salad fix? You want the potassium goodness of banana and you love the taste of berries... but it's just sooooo cold.
Here is your answer; Fruit Salad Muffins. Banana, Mandarin, Strawberries and Raspberries all packaged together in a tasty, healthy muffin.
Feel free to change the berries depending on what's in season, just be careful not to over mix the finished mixture as it will cause the muffins to become mushy.
FRUIT SALAD MUFFINS
Makes 8 muffins
INGREDIENTS
2 Tablespoons Maple Syrup
2 Eggs
1/2 Cup Milk(of choice)
2 Tablespoons Mandarin or Orange Juice
1/3 Cup mashed ripe Banana
1 teaspoon Vanilla Extract
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
8 small-medium sized Strawberries- diced
1/3 cup Raspberries (fresh or frozen)- other berries can be used instead
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Add the Raspberries and Strawberries and fold through the mixture.
Divide the mixture evenly into the muffin cases.
Bake for 30-35 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
I 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.
It's a battle that had to happen.
CURD vs CREAM
Who will win?
Curd; with its thick texture, sweet fruity flavor and richness.
Cream; thick, fluffy and so versatile.
Lemon Curd has long been one of my favorite guilty pleasures, but in recent times it has been surpassed by Whipped Cream in all its flavors. This Passionfruit Curd may just be enough to push Curd over the battle lines.
I think I need a 'Taste Test Battle'. Curds and Creams, of all colors and flavors; lined up with 1 giant spoon and some stretchy pants to help fit them all in. The winner, of course, will be me as I get to eat them all!!!
PASSIONFRUIT CURD
Makes approximately 2 cups
INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 Cup Maple Syrup (Honey could be substituted but I haven't tried it)
2/3-3/4 Cup Passionfruit pulp (fresh is best-the canned stuff contains loads of sugar)
1/2 Cup Coconut Oil, softened (not melted)
Optional; 1 3/4 teaspoons Gelatin
INSTRUCTIONS
Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
Make sure the bottom of the bowl doesn't touch the simmering water.
Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
The coconut oil may look to separate so continue to whisk until the mixture thickens.
If you are making the curd for eating:
Allow the curd to cool and then pour into a heat proof jar.
Store in the fridge; the mixture will thicken as it cools.
If you prefer a smoother curd blend as per below instructions.
If you are making the curd as a filling:
Whilst the curd is still warm; sprinkle the gelatin over 2 Tablespoons of water.
Allow the gelatin to 'bloom' (i.e. leave to sit for 5 minutes).
Stir the gelatin into the warm curd until dissolved.
Using a food processor or hand blender, blend the curd until smooth.
Allow the curd to cool.
Pour the curd into a pie crust, cake etc and allow to set for at least 4 hours before serving.
I challenge the promoters of todays 'fun run' to show me why it shouldn't be changed to an 'un-fun run'. Sure, crossing the finishing line was rewarding; being passed on the final stretch by a 12 year old girl was less so. Making it to the top of the hill was an achievement; getting there caused some gluteal tightness that I'm sure to feel tomorrow (this is also known as 'can't get myself off the couch butt pain'). Going down the hill was super fast; only I looked like a demented horse as I tried to not fall flat on my face. Actually, it was a little fun but mostly challenging. A 'Challenge Run' probably won't get you as many entries as a 'Fun Run' will though.
Today's hill run was my 3rd Fun Run for the year. I tend to judge an event not on the course (although I guess that is important) but on the quality of their T-shirts (today's was ok; best so far, whilst not a fun run, is Spartan), the medals (or lack of for the past 2 runs), the post run hydration and food options (please; just give me water. Who in their right mind wants a beer after running their guts out?) and the fanfare as you cross the finish line. I mean, after running that long you want at least a flag and someone to give you a cheer as you collapse across the finish line. Strangers, family; it doesn't matter!
What would make my Fun Run Day would be one of these Banana Honey Muffins as I crossed the finish line. Bananas for muscle recovery honey for refueling the depleted energy stores and nutty protein to rebuild.
These Banana Honey Muffins are probably the simplest thing on my blog to make. No appliances needed, no fancy ingredients and no nasties! Simple, tasty Banana Honey Muffins. 4 year old H and I decided to make them for his friend Henry, whose favorite lunch is a honey sandwich. They are a muffin version of the honey cakes that are used as currency on the 'Bananas and Pajamas'... but that opens up a philosophical question for all the preschoolers out there. Would B1 and B2 eat Banana Honey Muffins, or is that cannibalistic?
Banana Honey Muffins are a great snack treat, breakfast on the run or warm them up and serve with whipped cream (link) for a winter dessert.
BANANA HONEY MUFFINS
Makes 8 Muffins
INGREDIENTS
1/3 Cup Honey
2 Eggs
1/2 Cup Milk(of choice)
1/3 Cup mashed Banana (approximately 1 medium Banana but measure to be sure)
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
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.
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.
