Coconut flour, vanilla date cookies

These have an almost chewy outside with a shortbread middle hard to describe really! but totally delish, gluten/grain/egg free, low in sugar. Makes 12

Ingredients

5 tbsp coconut flour

100g butter

2 medjool dates

2 tsp rice malt syrup-you can use honey or maple

2 tsp vanilla extract

Method

Blitz in a food processor until it forms a dough, will be a little sticky. Roll into 12 balls and flatten with your fingers. Bake at 160C for 15-20 minutes, will be golden brown. Leave on the try for 5 minutes then put on a rack to cool. Store in an airtight container.

Cheesy garlic, bacon potato bake

Serves 6-8

Ingredients
 
1 kg potatoes, scrubbed, 2mm slice
500ml pure cream
1/2 brown onion, diced
3 garlic cloves, minced
1-2 rashers middle bacon
1 tsp each of garlic/onion powder
salt and pepper


Method
 
In a pan cook the garlic, onion and bacon for 2-3 minutes. Mix the cream with all the seasonings. In an ovenproof dish put in your potato and bacon mix, pour over the cream mix and bake at 180c for about an hour. After 45 minutes sprinkle over 1 cup of grated cheese, continue baking until potato is cooked through and cheese is golden brown. If it is browning too much put over some tin foil.

Lemon Polenta Cake

Ingredients

 

130 g almond flour
130 g desiccated coconut
130 g fine polenta (or yellow cornmeal)
1 t baking powder
zest and juice of 2 lemons
250 g soft butter
1/3 cup of honey
4 eggs (55 g each)room temperature

Icing

125g soft butter

60ml (1/3 cup) honey

Zest and juice of 1 lemon

Beat butter and honey together until light and fluffy. Add your lemon juice little by little, beating in between. Add zest and combine.

Method

Combine ground almonds, coconut, polenta, baking powder and lemon rind, and set aside. Using electric mixer beat butter and honey until pale and fluffy.

Add eggs one at a time, beating well after each. Fold in dry ingredients and lemon juice until just combined. Pour mix into greased and lined 9-inch/24-centimeter round cake tin (not springform) or a silicone bundt mould and bake at 325°F/160°C for one hour or until golden and just coming away from the side of the tin.

Remove from the oven and cool in the tin.

Allow to cool completely in tin before turning on to a plate, as the cake falls apart easily while warm.

Spread the lemon icing over the cake when cooled completely. 

Store in an airtight container on the bench. The icing will go firm in the fridge.

 

Hazelnut chocolate fudge slice

Ingredients

½ cup of coconut oil

¼ cup of honey

2 eggs- beaten together

2 tsp vanilla extract

1 cup of gluten free four

60g blanched hazelnuts -1/2 cup, chopped

½ cup of raw cacao powder

½ cup of almond milk

Icing

½ cup of ayam thick coconut cream –this is the top layer when you open the can-save the liquid for smoothies etc

¼ cup granulated sugar like coconut sugar or rapadura

¼ cup of raw cacao powder

60g blanched hazelnuts- ½ c

3 tbsp coconut oil

Method-Icing

Put the nuts in a food processor and blitz until chopped, add your vanilla, sugar, coconut cream and coconut oil, blitz until smooth. It may look like it is splitting- when smooth add your cacao, then it all comes together.

Method-base

Preheat oven to 180c

Line a 20x 20 cake tin with baking paper

In a small pot melt honey and coconut oil.

In a medium bowl put in your flour and cacao powder.

Add your 2 beaten eggs, milk and vanilla to the flour mix, add your oil/honey mix. Mix well then add your hazelnuts, mix again.

Spread into your prepared cake tin and bake for 20 minutes.

Take out and put on a cake rack to cool.

Ice when cool. Store on bench in an airtight container, or you can put in the fridge but he icing will go firm.

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.