– mix yeast and water then add flour in.
– Give the dough another quick knead on a floured bench and shape into a loaf.
– Bake at 200 C for 40 mins (from a cold oven) or until golden. Turn out to cool on a rack and cover. The base should sound hollow when you tap it.
Melt the butter and sugar in a pot over a gentle heat.
Remove pot and stir in cocoa and egg.
Bring just to the boil – stirring constantly – and remove from heat again.
When cold ice with chocolate icing (icing sugar, a blob of butter, cocoa & a small amount of hot water) and slice. It is just as yum without the icing too.
1 Tablespoon of cold water.
Add butter (coconut oil in solid form and honey) and rub into the dry ingredients with the tips of your fingers until it is crumbly.
Sprinkle on top of stewed fruit and bake at 180-200 C until the crumble is golden.
Pour into a lined loaf tin and bake at 190 C for 30-45 mins or until a cake tester comes out clean.
– Blend the water and dates in a pot over a low heat until paste like. You will need to help break them up as they heat with a wooden spoon. If you have a better mixer than me, which is highly likely, then you may be able to just blend them with other ingredients.
– Roll into small balls and store in the fridge. Then …. Enjoy!!
Bake at 190 C for 30-45 mins (cake) or until a cake tester comes out clean.
– Mix everything together until you have a thick runny dough.
– Placing another sheet of baking paper over top of the base grab both top and bottom sheets and flip the base over so the underside is the side ready for toppings.
– Cover base with desired toppings. We used tomato paste, pineapple, ham and cheese on one and tomato paste, pineapple, sun dried tomatoes, olives and goat’s cheese on another.
– Pop the pizza back into the oven at 200 C until the toppings are cooked.
Makes 15-20 balls depending on the size.
– Put nuts and both kinds of seeds in the blender and whizz for a while.
– Add dates, cacao nibs and cacao powder to the nut/seed mixture and blend till mixed well.
– Roll into small balls and coat with coconut (optional). Store in the fridge.
– When cool, mix in sugar, coconut, rolled oats and flour and stir well.
– Dissolve the baking soda in the hot water and mix into the main ingredients.
– Place rounded teaspoonsful onto a greased oven tray and bake at 180 C for 15 minutes or until golden.
– Mix altogether in a bowl and place spoonfuls into a hot cast iron frying pan. You can use oil if you desire.
– When bubbles appear on the top of the fritter then turn and cook until golden.
Gluten, Dairy and Sugar Free Christmas Fruit Cake.
Line the bottom of a 20cm cake tin with cardboard and baking paper. Preheat oven to 125°C. Finely chop dates, chop most of the nuts and cherries, leaving a few to decorate the top of the cake. Place sifted gluten free flour and gluten free baking powder in a large bowl. Mix all of the dry ingredients together. Beat eggs and orange juice together, add to mixture. Place into the lined baking tin, press down firmly. Decorate with cherries and nuts. Bake at 125°C for 2 – 2 1/2 hours. Leave to cool for 10 minutes in the oven.
Makes a monster size cake so could halve recipe.
Put the dates and water in a saucepan and simmer for 10 minutes, stirring often. Turn off the heat, peal and grate the apple and peal and grate the ginger, add both to the date mix, peel and cut up the bananas and mash and add this to the mix also. Stir all together.
Cut up the prunes and remove the stones, pop the prunes, Sultanas, raisons and mix fruit and peal to a small bowl and pour over the port and leave to stand.
Peel and grate the carrots, squeeze the juice from the orange.
Add the Flours, ground almonds, baking powder, nutmeg, ground ginger, mix spice, Cacao powder, dates mix, oil, and eggs to a mixing bowl and mix with a wooden spoon.
Add the grated carrot and mix some more then add the fruit and walnuts and stir in.
Line a large cake tin (8” X 3”) with baking paper, pour in the mixture, and place some baking paper over the top. Pop this into a preheated oven set to 200c for 45minutes, then reduce the heat to 170c and cook for an hour.
Check with a skewer and place on a wire tray when ready, but leave in the tin for 30 minutes. Eat within a week or freeze in slices. Enjoy!
Mash bananas (just realised I did both when the recipe says one and to use the other for a topping – still yummy though) in a bowl and stir in the ground almonds and coconut.
Beat in the egg. (Recipe says to add in milk to make a batter however in using both bananas in the recipe I didn’t do this).
Heat some oil in a frying pan and place a few teaspoonful amounts into the pan, keeping them separate.
Cook for 3-4 minutes until golden underneath and then flip over and cook till the other side is golden.
Serve as they are for a yummy morning tea or top with a drizzle of honey and sliced banana for an easy dessert.
These buns are super yummy and sugar free (not fructose free though). The recipe below creates 16 small sweet, hot cross buns. If you would like them slightly larger then add the currents and spice after the dough has risen for an hour then follow the recipe as below.
Dissolve the yeast in the water and leave until it is bubbly.
Add in the flour, mix and knead on a floured bench/board for a few minutes.
Add in the currents and spice and knead some more, adding more flour if needed to get a good dough.
Leave to rise for 1 hour, covered.
Knead the dough briefly and cut into 16 small buns. Roll into shape and place these into a floured tin touching each other in a 4 x 4 arrangement.
Leave to rise, covered, for at least another hour.
Make a mixture from 1/2 c flour and 1/3 cup water. Put this into a piping bag and create crosses on the buns.
– mix everything together till well blended.
– bake at 180 C for around 15 mins or until cooked.
4. Bake at 180°C for around 15-20 mins or until golden brown all over.
5. Cool for 10 mins before turning out.
5. Cool in the tin before turning out.
Hey Yossarian, I’m looking for your feijoa chutney recipe… I was sure I saved it! Can you direct me to where I’ll find it again? Thanks hun!
See you in June sometime ay?! The kids and I will be up in kapiti as I’m teaching infant massage at the women’s centre.