Double choc chunk macadamia cookies

Makes 16-20 depending on size

Gluten/grain/dairy free if using dairy free choc

Ingredients

¼ cup of coconut sugar, you can use rapadura or other granulated sugar

¼ cup of coconut oil, you can use butter

2 eggs, room temperature

¼ cup of cacao powder

½ cup of coconut flour

¼ cup of tapioca flour, or gluten free flour

1 tsp vanilla extract

1 tsp baking powder

Pinch of salt

80g dark choc, chopped, or choc chips

80 macadamia nuts, chopped

Method

Preheat oven to 160c

Whisk together oil or butter, sugar, then add your eggs, vanilla and whisk again. Add your baking powder, salt, cacao and flours. Beat until well combined then mix in your chocolate and nuts. Roll into 16-20 balls and flatten with damp fingers. Place on a lined cookie tray and bake for 15 minutes. Take out and put on a cake rack to cool. Keep in an airtight container.

Coconut flour mini vanilla cupcakes with chocolate icing

Gluten/grain/dairy and nut free if you do not used flaked almonds on top.

makes 16 mini cupcakes

 

Ingredients

4 eggs separated, room temperature

½ cup of coconut flour

1 tsp vanilla extract

¼ cup of honey

1 tsp baking powder

¼ cup of melted coconut oil

Pinch of salt

Icing- blend together 1 egg white, 2 tbsp cacao powder, 1 tbsp honey, 1 tsp coconut oil.

Method

Preheat oven 180c. Grease/line 16 mini muffin holes (40ml). You can use the bigger ones; just adjust your cooking time.

In a large bowl whisk together the egg yolks and honey until pale and light, add your oil, vanilla extract, baking powder,  salt and coconut flour. Whisk again.

In another bowl whisk egg white until firm peaks. Add half the egg white to the egg yolk and fold gently and then fold in the other half of the egg white. Spoon into 16 mini muffin holes and bake for 8-10 minutes.

Take out and cool, when cool dip into your icing and you can add decoration on top such as cacao nibs, desiccated coconut, flaked almond etc…

Chocolate ice cream

Ingredients

600ml pure cream

200ml full cream milk

3 eggs

2-3 tbsp honey

100g dark chocolate, chopped

¼ cup cacao

2-3 tsp vanilla extract- or 1 vanilla bean scraped.

3 tbsp vodka (this is used to keep the ice cream softer to make it easier to scoop- you can leave out but your ice cream will set firmer, you could use vanilla vodka and leave the vanilla extract out.)

Method

Take out some of the cream/milk mix and add to your cacao to form a thin paste, about 100ml or so. Put the rest in a medium pot put your milk, cream and vanilla bean (put the seeds and the pod in-if using)

Heat until bubbles form around the outside of the cream/milk, don’t let it boil.

Meanwhile whisk your eggs. Add a ladle full of the hot cream mix to the egg mix, whisk then add another. Then add your egg mix back to the pot with your cream mix. 

Keep on a low heat stirring with a wooden spoon continuously, do not leave it. DO NOT BOIL!!! When it thickens and can coat the back of the spoon- you should be able to run your finger through it on the spoon and it will leave a definite line. This will only take 1-2 minutes. 

Take off the heat and put in your chopped chocolate, vanilla extract, cacao paste mix, vodka (if using) and honey; whisk until all the chocolate is melted and strain it into a bowl. Cool quickly over an icebath or I just chuck it in the freezer for 2-3 hours, alternatively leave in the fridge overnight.

When the mix is completely cool put in your ice cream maker. If you do not have one just put in the freezer and then chop the ice cream up the next day and put in a food processor and blitz for a minute or so, this will put more air in your ice cream and break up ice crystals resulting in a creamier ice cream. I like to line container with cling film with the edges over hanging then you can cover the top with it, this is to keep the air from the ice cream.

Peach and macadamia muffins

Gluten/grain/dairy free

Makes 12

Preheat oven to 180 c

In a food processor, blitz ½ cup (100g) macadamia nuts until fine. Add 4 eggs, 1 tsp vanilla extract, ½ cup of coconut flour, 1 tsp gf baking powder, ¼ cup of coconut oil or macadamia oil, ¼ of a cup of milk/milk alternative and ¼ cup of maple syrup and pulse until combined. By hand mix in 2-3 fresh peaches (you don’t have to take the skin off), 1 cm dice, mix until combined.

In a 12 spot muffin tin either grease well or use muffin cases. It’s better to use muffin cases as they tend to stick. Spoon in and bake for 15-17 minutes or until skewer comes out clean.

Apple and strawberry turnovers

Makes 4 turnovers

Ingredients
2 apples, peeled, cored and 1 cm dice
5 big strawberries, in 1/4's
1/4 tsp ground cinnamon

Method
In a medium pan heat a little butter, throw in your apple and toss for one minute, add optional 1 tsp your choice sweetener, then toss in strawberries and cinnamon, quick stir then take off heat. On your lined baking tray put apple mix on one side of your cooked naan circles, fold over to form and half circle and press down the edges. Bake at 200 c for 25-30 minutes until crisp and golden. Serve with whipped cream/ice cream.

Gluten free naan bread-basic recipe

Ingredients
Slightly rounded ½ cup almond flour (it would be 1/2 cup plus 1 tbsp)

Slightly rounded ½ cup tapioca flour
1x 270ml can full fat coconut milk
optional salt- if making savory ones

Method
Mix all the ingredients together.
Heat a non stick over medium heat and pour batter to desired size
Once the batter fluffs up and looks firm, flip it over to cook the other side.
Notes
If you want to make the Naan then this will make 2 servings. Pour half the batter and cook - then repeat. Makes 4 turnover sized ones
Also, if you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking