Quesadilla’s

Makes 4 flatbreads

Ingredients

Filling of your choice

Spelt flatbreads/tortilla wraps

200g spelt flour

Good grind of salt

1 tbsp melted ghee/olive oil

About 60ml water approx.

Put the flour, salt and ghee in a bowl and enough water to form a dough. Knead for 2-3 minutes until smooth. Divide into 4 even balls and roll out each one into very thin circles. Cook in a dry pan for 1 minute each side. You will see the flatbread lighten in color and bubble up a little. Take out flatbread and put your filling on one half, such as cheese and corn, chicken cheese and kidney beans, cheese and vegetable etc… fold over to form a semi circle and put in a pan and toast each side until golden brown, or until cheese has melted. Serve with mashed avocado, salsa, sour cream etc..

Pear and banana clafouti

Ingredients

2 ripe pears-1.5 cm dice (you can use any fruit, strawberries, apple, nectarine, peach, cherries)

2 bananas-1.5 cm dice

3 eggs

1-2 tbsp honey depending on taste

1 tsp vanilla extract

1 cup milk- dairy, almond, rice

¼ cup of almond flour

¼ cup of tapioca flour

Method

Preheat oven to 180 c and grease with butter or coconut oil 4 x 1 cup oven proof ramekins or 1 x 4 cup big one

Whisk everything together except the fruit

Put your diced fruit in your ramekins, and then ladle the egg mix evenly over the fruit.

Bake for 25 minutes until nearly set. The heat will continue to cook it. Take out and leave 5-10 minutes and serve with double cream, ice cream, coconut cream. If you do 1 big one it takes longer to cook, about 45-50 minutes.

Flourless chocolate mousse cake

Light and airy, like mousse!- this is gluten and grain free as long as your chocolate is free from it

Ingredients

125g unsalted butter, plus more for greasing the cake tin

250g dark chocolate, finely chopped

6 large eggs, separated

¼ cup rice malt syrup- you could use maple or honey

Method

Preheat the oven to 160°c. Butter the bottom and sides of a 20 cm springform cake tin. Set aside.

Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Or use the double boiler method. Let cool slightly. Whisk in egg yolks.

In medium or large bowl, beat egg whites until soft peaks form. Add the syrup a little at a time, and continue beating until glossy stiff peaks form. Fold ½ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into the greased cake tin, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with sweetened vanilla whipped cream or ice cream and berries.

Chocolate bounty balls

Makes 12- you can always double it

 

Ingredients

100g shredded coconut

1 tbsp honey, some might want 2 tbsp

2 tbsp coconut oil

100g your favourite dark chocolate

Method

In a food processor put your coconut, honey and oil, pulse until it is combined and starts sticking together. You can do it by hand- chop up your coconut then mix in your melted oil and honey. Put in the freezer for a few minutes until firm enough to roll and squeeze into balls- about 10 minutes. Roll and squeeze into balls and return to the freezer for 20 minutes or so- if you don’t the heat of the melted chocolate will melt the coconut oil and make the balls fall apart. Melt you chocolate in a double boiler- this is a pot of simmering water with a glass bowl on top and the chocolate in it. Do not let the water touch the bowl. Stir until melted. Take your coconut balls and roll in the chocolate, let the excess drip off and put on greaseproof baking paper. Put in the fridge to set. Keep in the fridge.

Strawberry, vanilla and maple ice cream

Makes about 800ml

Ingredients

250g strawberries, green leaves and stalk removed

2-3 tbsp maple syrup

2 tsp vanilla extract

1 x 270 ml can ayam coconut cream

½ cup almond milk or other milk alternative

Method

With a stick blender or similar blitz the strawberries until pureed and smooth. Add the rest of your ingredients and pulse a couple of times until combined. Pour into a container and freeze overnight. The next day take out and cut into pieces and then blitz in a food processor until smooth and creamy and return to the freezer. This is not as soft as brought ice-cream, You can leave out for 10 minutes or so before you serve it or put in the microwave briefly.