Cacao, banana & peanut caramel tarts …

These mini tarts were such a delight – to make and to eat :)

mini_tarts

Banana caramel pie is my favourite all-time dessert. To stumble across a recipe that is a healthy version of it – bonus!

It is a simple and quick recipe. I’ve tried this recipe twice. My family loved them! According to them – “it’s up there amongst the best of the gluten free and dairy free sweets that I have made.”

This recipe is courtesy of Jess Thomson aka mindfullyjessica.

Ingredients
Base
1/3 cup almonds
1/2 cup walnuts
6 medjool dates
1 tbsp cacao
2 tbsp nut butter
Pinch of Himalayan salt
1/2 tsp vanilla
2 tsp water

Caramel
1/2 cup peanut butter
1/2 cup rice malt syrup or maple syrup
3 tbsp coconut oil
3 tbsp water
1 tsp vanilla
Pinch of Himalayan salt

Banana, sliced 1 cm thick
Raw Chocolate, shaved for topping

Method
1) Process the almonds and walnuts until a chunky nut meal is formed.

walnuts_almonds

nut_meal

2) Add the rest of the ingredients and process until it comes together.

cacao_dates_peanutbutter

Instead of Medjool dates I used pitted dates. Before adding them to the food processor I soaked them in boiling water for a few minutes. It makes them softer for processing.

base

3) Press into your mini tart tin.
Note: I used a silicon mini muffin tray. The silicon tray makes it easier to pop out the tarts.
You don’t need to do this but me being me (ha!) I weighed the mixture and divided it evenly amongst the tray.

tray

pressed_in_tray

If you don’t have a silicon try cutting strips of parchment/baking paper and laying them across in the slots (see image below). This creates little tabs that makes removing them easier.

muffin_tin_crust

4) Mix all of the caramel ingredients together vigorously until a caramel like consistency is achieved.

caramel_ingredients

caramel

5) Put it in the fridge to chill for about 5-10 minutes.

6) Place a slice of banana into the cacao bases, press down gently.

bananas

7) Top with a swirl of caramel. (Make sure you wait until it had chilled in the fridge and set before piping it on).

piping

piped

8) Top with raw chocolate shavings. I used dairy free chocolate. Keep in the fridge.

chocolate

With this recipe I made 12 bite-sized mini tarts. And when I say bite-sized:

bite_size

Good luck stopping at one! These tart are sweet slices of heaven.

Happy no-baking!

“Desserts are the fairy tales of the kitchen,a happily-ever-after to supper.” ~ Terri Guillemets

 

Super fudgy chickpea brownies …

These brownies are gluten free, dairy free and sooooo delicious! This is the second time this week that I have made them.

To quote my brother “Wow – delish. Tasted like choc pudding.” :)

This recipe is courtesy of Erin Lives Whole. A quick and easy recipe – it’s a keeper.

Ingredients
1 can (420g) chickpeas, drained and rinsed
1/2 cup nut butter
1/2 cup maple syrup
1 tablespoon coconut oil, melted
1 teaspoon vanilla
1/4 cup almond flour
1/4 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chocolate chips (plus extra for sprinkling on top)

Method
1) Preheat oven to 177ºC (350ºF).
2) In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla.

3) Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt. Continue to process, scraping down sides as necessary until smooth.

4) Once creamy and smooth, take off lid (and blade) and stir in chocolate chips. Do not process the chips.

5) Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired.

6) Bake for 21-23 minutes.
Note: for extra thick brownies, bake in a loaf tin. Bake for 30 – 35 minutes.

You can serve the brownies warm or cold. Personally I prefer them the next day after they have been stored in the fridge overnight. The photo below was taken after they were chilled overnight.

Still soft and gooey inside.  Drool.

“They say laughter is the best medicine. They lie. It’s brownies.”

 

 

 

Gluten and dairy free banana upside down cake …

This is one of the easiest recipes for a cake! And it tastes sooooo good.

upside_down_banana_cake

I made this cake for Saturday’s family lunch – the family loved it!

Recipe courtesy of Bakerita.

Ingredients
Glaze:

4 tablespoons melted coconut oil
½ cup coconut sugar
2 sliced bananas

Batter:
1½ cups mashed banana
3 eggs
⅓ cup almond butter (or nut butter of choice)
3 tablespoons melted coconut oil
⅓ cup coconut flour
½ teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt

Method
1) Preheat the oven to 177ºC (350ºF). Grease a 9” springform pan and place on a rimmed baking sheet lined with baking paper or alfoil.
2) Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan.

coconut_sugar_and_oil

coconut_sugar_and_oil - mixed

bottom_layer

3) Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.

sliced_bananas

bottom_layer - bananas

4) In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.

batter_1

batter_2

5) Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.

dry_ingredients

batter

6) Pour the batter into the prepared pan and spread it evenly.

pour_batter

top_layer

7) Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the center should come out clean.

baked

FYI, the photo below is the reason why you need the baking sheet to be covered with baking paper (or alfoil). As the cake is baking, the coconut oil and sugar will ooze (leak) from the bottom of the springform tin.

baking_sheet

8) Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a plate.

The aroma that filled my kitchen was just heavenly. The caramelized bananas is the best bit – just saying :) The cake is super moist.

banana_cake

coffee_and_cake

“When a banana gets rotten people love to tell you that you can make banana bread out of it. I have never seen anyone actually do it.” ~ Greg Fitzsimmons

 

Cinnamon roll coffee cake …

This oh-so-very delicious coffee cake is gluten free, dairy free and very simple to make.

glazed_2

Recipe courtesy of Jay’s Baking Me Crazy.

Ingredients
Cinnamon sugar mixture
1/4 cup coconut sugar
2 teaspoons cinnamon

Coffee cake
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, room temperature
3/4 cup coconut sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup cashew or almond milk (I used almond milk)
1 tablespoon coconut oil (for after baking)
Glaze
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
Method
1) Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
2) Make the coffee cake: preheat the oven to 325F (163C) and line a 9″ x 9″ square pan with parchment paper. I used a lined 9.5″ springform pan.
round_cake_tin
FYI, this springform cake tin is the best one that I have used so far. I bought it from Aldi. If you see any in stock it, buy it!
springform cake tin
(I used this guide to convert a square cake tin recipe to a round cake tin recipe.)
3) In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
dry_ingredients
dry_ingredients_mixed
4) In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
coconutoil_coconutsugar
5) Add the eggs, vanilla, and cashew milk and stir until smooth.
wet_ingredients
wet_ingredients - mixed
6) Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
wet_dry
wet_dry - mixed
7) Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
bottom_layer
middle_layer
8) Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
top_layer
9) Bake for 35 minutes.
10) As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
baked
11) While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
12) Once the cake has cooled, top with glaze.
glazed
4 days later – the cake was just as moist and sweet.
piece_of_cake
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ~ Daniel Handler

Gluten and dairy free Oreo peanut butter brownie cupcakes …

Saw them. Liked them. Made them. Chocolate cupcakes. And they’re not just chocolate cupcakes. There’s something inside them … a double stack of Oreo biscuits sandwiched together with peanut butter …

cupcakes_

Yum! I tweaked the original recipe to make them gluten and dairy free. I used 3 different recipes to make these lovely little treats.

I’ve always said that peanut butter and chocolate is the best food combination. This recipe just takes it to a whole new level.

half_cupcake

Let’s get baking …

Oreo and peanut butter stacks
(Recipe inspired by Picky Palate)

Ingredients
24 chocolate sandwich biscuits such as Oreos
1/2 cup natural peanut butter

Method
1) Preheat oven to 180 degrees C and line a 12 muffin tin with cupcake liners.
2) Assemble the biscuit stack. The original recipe uses sandwich cookies like Oreos. I used the Woolworths Free From Creme Choc biscuits which are gluten free, dairy free, lactose free and egg free.

cream_choc_biscuits_

Stack the sandwich biscuits two by two, adding a teaspoon of peanut butter in between each and then one teaspoon on top as well until you have 12 stacks.

bottom_layer

top_layer

final_layer

3) Freeze the stacked biscuits while you make the cupcake batter.

Gluten free and dairy free chocolate cupcakes
The cupcake batter is from a previous recipe that I have shared > gluten free and dairy free chocolate cupcakes.

cupcake_liners

Note: the cupcake batter recipe makes 24 cupcakes so you will have leftover batter to make extra cupcakes without the biscuits.

5) Once you’ve made the cupcake batter, divide it evenly in the muffin tin.

filled

6) Push one cookie stack into each cupcake, peanut butter side down.

biscuits_in_cupcake

7) Bake for 15 minutes, until the cupcakes have set around the biscuits. Cool completely. 

cooked

You can top the cupcakes with a buttercream frosting or leave them as they are. I used leftover buttercream frosting [from my sister-in-law’s Oreo drip cake birthday cake made the week before].

Rebecca_30_cake_blog

Oreo buttercream frosting
(Recipe from Jane’s Patisserie)
Ingredients
300g unsalted dairy free butter, softened
650g icing sugar
154g pack Oreos (I used Woolworths Free From Creme Choc biscuits)
2 – 5 tablespoons whole milk (I used almond milk)

Method
1) Beat the butter with an electric mixer until it is smooth and loose and then add in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
2) In a food processor, blitz the packet of biscuits to a fine crumb, and add into the buttercream.
3) Beat the buttercream again till smooth, and use the milk to loosen it to a smooth consistency.

cupcakes

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Food, food, glorious food …

Apologies for the lack of posts. Life got in the way …

Anyways, I did do some cooking – I just didn’t take my usual step-by-step instructional photos. Below are photos (when I remembered to take them) of some of the dishes with a link to the original recipe.

Corn, capsicum and chilli fritters.
Made with onion, garlic, corn kernels, chickpea flour, capsicum, basil, salt, water and chilli powder. Recipe courtesy of Be Good Organics.

corn_fritters

Easter Bunny fruit platter.
The head is cut from fresh pineapple. The body is tinned sliced pineapple. The eyes are blueberries. The ears and eyes are held in place with toothpicks. Grapes, blueberries, strawberries and pineapple are scattered around the bunny. Inspiration from Pinterest.

easter_bunny_fruit_platter

Cappuccino cups.
Ingredients include vegan chocolate, cashews, coconut cream, maple syrup and coffee. Topped with sugar free Du Chocolat chocolate powder. Recipe adapted from Lazy Cat Kitchen.

cappuccino_cups

Cauliflower rice and sweet potato & chickpea burger with tahini yoghurt. Cauliflower rice courtesy of Cook Eat Paleo. Sweet potato and chickpea burger recipe courtesy of The Sugar Hit. FYI, I made the tahini yoghurt dairy free by using coconut yoghurt instead of greek yoghurt.

cauliflower_rice and sweetpotato_and_chickpea_burger

No bake vegan brownies with chocolate ganache.
Brownies made with walnuts, almonds, dates, cocoa and salt. Ganache made from almond milk, dairy free dark chocolate, coconut oil, icing sugar and salt. Recipe courtesy of Minimalist Baker.

chocolate_ganache_brownies

Marinated portobello mushroom burgers and tuna patties.
Recipe for marinated mushrooms courtesy of All Recipes. Note: my mushrooms were the burger buns. Recipe for the tuna patties courtesy of Food. I used almond meal instead of bread crumbs.

marinated_portobello_mushroom_burger and tuna_pattie

Vegan mozzarella cheese.
Made with nutritional yeast, garlic powder, salt, tapioca (arrowroot) flour, apple cider vinegar, raw cashews and water. Recipe courtesy of It Doesn’t Taste Like Chicken.

vegan_mozzarella_cheese

Turmeric latte.
Ingredients include turmeric, ginger, cinnamon, vanilla, coconut oil, almond milk and black pepper. Recipe courtesy of Paleohacks.

tumeric_latte

Vegan snickers slice.
Made with dates, walnuts, cashews, roasted salted peanuts, vanilla, maple syrup, coconut milk, coconut oil, lemon juice and vegan chocolate. Recipe adapted from Minimalist Baker.

vegan_snickers_slice

Polenta rounds.
Ingredients include water, parmesan cheese, dairy free butter, polenta and vegetable stock. Recipe adapted from Diary of a Ladybird.

polenta_rounds

Apple crumble.
Made with home grown apples, dairy free butter, almond meal, flaked almonds, cinnamon, nutmeg, vanilla, salt and honey. Recipe courtesy of Hemsley and Hemsley.

apple_crumble

Gluten free dairy free pancakes (crepe style).
Ingredients include gluten free plain flour, baking powder, salt, almond milk, dairy free butter, vanilla and egg. Recipe courtesy of Quirky Cooking.

pancakes

“Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet van Horne

valentine’s day cookie sandwiches …


The best way I said I love you on Valentine’s Day was with a delicious HEALTHY dessert recipe. Who needs roses, wine and chocolate anyways? I made these no bake bite sized cookie sandwiches for our weekly Tuesday night family dinner. Yeah, the family liked them :)

facebook

Recipe courtesy of Rabbit Food For My Bunny Teeth

Ingredients

Outer dough
1 cup pitted Medjool dates (pitted)
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Filling
1/2 cup raspberries
2 Tbsp coconut flour
1 Tbsp coconut oil
1 Tbsp honey or agave
1 tsp vanilla

Makes about 24 one inch heart shaped sandwiches.

Method
1) Blend the sunflower seeds and walnuts in a food processor until finely ground but not a nut butter consistency.

walnuts_sunflowerseeds

seeds_crushed

2) Add the cacao powder and vanilla extract and blend again until mixed evenly.

cacaopowder_vanilla

3) Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling.

dates

dough

4) Remove the dough from the food processor and transfer onto a large piece of wax paper. Cover the top of the dough with wax paper, and flatten with a rolling pin.

flatten

5) Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling.
6) For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth.

filling_ingredients

filling.jpg

7) Transfer the filling mixture onto a large piece of wax paper.
8) Cover the top with another piece of wax paper and use a rolling pin to flatten.
9) Transfer the filling (with wax paper) to the freezer.
10) While the filling is setting, remove the outer dough from the freezer and remove the top layer of wax paper. Using a 1 inch heart shaped cookie cutter, cut the dough into hearts.

dough_hearts

11) Remove the filling from the freezer and remove the top layer of wax paper. Using the cookie cutter, cut the filling into hearts.

filling_hearts

12) Place one heart of filling over one cookie heart, and top with another cookie heart to form a sandwich. Store in the freezer until served.
Note: Frozen raspberries in the filling can be used to expedite the setting process.

If you’re short on time, skip the filling and just make the cookies. Also, you can use other shaped cookie cutters to make different shaped cookie sandwiches.

cookie_hearts

“The best and most beautiful things in the world cannot be seen or even touched – they must be felt with the heart.” ~ Helen Keller

 

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