Almond and chia crepe filled with honey and coconut cream

Grain free/gluten free/dairy free if you use coconut oil to cook your crepe
Serves 1

Ingedients

¼ cup blanched almond flour

1 tbsp chia seeds

2 eggs

1 tsp vanilla extract

1 tbsp ayam coconut cream + 1-2 tbsp to fill your crepe with

1-2 tsp honey

Method

Whisk everything together except your extra coconut cream and honey

In a large pan melt some coconut oil, you can use butter if you want to.

Pour in your crepe mix and swirl your pan to coat. Cook 1-2 minutes then flip over and cook a further few seconds, should be golden brown and set. Place on your place and put spread your coconut cream and honey and roll up.

Chocolate almond flour brownie bites

Makes 16

Gluten-free/grain free

Ingredients

½ cup tapioca flour

½ cup blanched almond flour

¼ tsp baking powder- make sure it is a gluten free one

150g dark or milk chocolate- check to make sure it is gluten free

100g butter

2 eggs at room temperature

2 tbsp cacao or cocoa powder

Pinch of salt

Method

Preheat oven to 180C, or 170 fan-forced

Lightly grease 16 spots in your baby muffin tray-these come with 24 muffin holes.

You can make bigger sized ones but will take longer to cook. You can make one big one as well. I have not added extra sugar as I think they are sweet enough. Taste your mix and add sugar if you need to.

Melt butter and choc together, beat then add your room temp beaten eggs in a stream into the chocolate mix. Sift the flours, cacao, baking powder and salt. Pour in the choc mix and beat until well combined. Then using a spoon fill 16 muffin holes with the mix. Bake for 5-6 mins, they will be gooey in the middle, but get a little less gooey as they cool. If you don’t want them gooey cook for 7-8 mins. Store in an airtight container at room temperature.

Free form, blueberry and dark chocolate tartlets

Gluten free-check your chocolate for gluten/grains, grain free use arrowroot/tapioca flour in place of the rice flour.

Ingredients

½ cup of rice flour

½ cup of blanched almond flour (should be white-no skins)

25g butter

3 pitted medjool dates (60g) you can use other dates

1 egg

¾ cup approx. of frozen blueberries, you could use fresh, raspberries, strawberries, diced pear would be great too.

8 squares of dark chocolate, you can use your favorite flavor here-milk, white, fruit ‘n’ nut etc…

Method

Preheat oven to 180C

Put flours in a food processor with the butter and dates, blend until dates are mostly blended. Add egg and pulse until the dough come together to form a ball.

Divide into 8 and roll into balls. Place on baking tray lined with baking paper. Flatten each ball with your hand to form a circle 4-5cm across. Then bring the outside of the circle up to form a lip so you can put your berries and chocolate in the middle. Put 7-8 blueberries in each one and then put in a square of chocolate. You can sprinkle some raw sugar over the blueberries if you want. Bake for 12-15 mins until the dough is golden brown. Serve with a dollop of cream or coconut cream if you like.

Flourless honey & almond cake

Ingredients

Cake

1 1/2 cups whole almonds, toasted (see Tip)

4 large eggs, at room temperature (see Tip), separated

1/2 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping

2 tablespoons honey

1/4 cup sliced almonds, toasted (see tip below)

As an optional addition add the zest of an orange, lime or lemon, mix in with the egg yolks. You can then juice of the fruit and add to the honey topping, you will need to put in a pot and simmer for 5 minutes until it thickens enough to form a glaze.

Preparation

Preheat oven to 180°c. Coat a 20cm spring form pan with cooking spray. I have used a bundt mold before (fluted edges and hole in the middle). Line the bottom with parchment paper and grease the paper.

Process whole almonds in a food processor or blender until finely ground (you will have about 1 & 3/4 cups ground). Process well, if the nuts are too big they will sink to the bottom as I found out the hard way! Beat 4 egg yolks,( add zest if using) 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds. If you are not using the juice with the topping you do not need to simmer, just drizzle the honey and almonds over

.

Tips & Notes

Make Ahead Tip: Store the cooled cake airtight at room temperature. Drizzle with honey and sprinkle with almonds just before serving.

Tip: To toast whole almonds, spread on a baking sheet and bake at 180°c, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. 

  

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using

Munchable Slice

Make these completely dairy-free with your favourite dairy-free chocolate chip. Makes 16 squares

Ingredients

1 cup  unsweetened almond milk/coconut milk
3 large (50 grams) medjool dates or 50g grams of other dates
2 tbsp  chia seeds
1/2 cup  dried cranberries/craisens                          
1 cup  quinoa flakes/rice flakes
3/4 cup almond flour
1/4 cup coconut palm sugar
1/4 tsp salt
1/4 cup (50 grams) coconut oil, melted
1-2 tbsp  water
1/2 cup dairy free chocolate chips(you can use normal if you want dairy)
1/2 cup toasted, chopped walnuts(or other nuts)

2 tbsp sesame seeds
3/4 cup  shredded coconut

Method

Preheat the oven to 180 degrees C. Lightly grease or line with baking paper a 16 by 16cm cake tin.

Put the milk and dates in a blender and puree. Transfer to a bowl and mix in the chia seeds. Set aside. Put the cranberries in a bowl and cover with warm water. Set aside.

In a small bowl or food processor mix together the quinoa flakes, almond meal, coconut  sugar, xanthan gum( if using), and salt. Mix in the melted coconut oil and 1 tbsp of the water until a crumbly dough forms. You may need to add another tbsp of water. Press the dough into the bottom of the prepared pan.

Put the chocolate chips on top of the crust, followed by the chopped walnuts and sesame seeds. Drain the cranberries and layer them on top of the walnuts/sesame seeds. Pour the milk mixture over the top of the dough and spread evenly with a spatula. Sprinkle the coconut over the top and lightly press it into the almond milk.

Bake for 40 minutes, rotating 180 degrees halfway through, until the coconut is golden brown. Let cool completely before cutting. Cut into 16 squares or bars.  Store at room temperature in an airtight container.