Thursday, June 21, 2018

Sinnamon Surprise Cake

Sinnamon Surprise Cake
(named by my daughter and her friend)


This cake is easy enough for two 11 year olds to make by themselves.
They had lots of suggestions for what it should be called such as 'Cinnamon-Banana-Nut-Surprise-Cake' but settled on 'Cinnamon Surprise Cake' but wanted 
cinnamon spelled with a 's'.

This mixture makes two small cakes which can be stacked on top of each other or served as two separate cakes like my daughter and her friend made today - one for each family.

So here's the recipe.

Cake
1 cup almond flour
1/2 tapioca flour
1/4 cup coconut oil
1/4 ghee
2 1/2 small ripe bananas
1/3 cup honey
3 eggs
5-6 teaspoons of cinnamon
2 tablespoons of almond butter 
2 teaspoons of vanilla
2 teaspoons of baking powder
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon of sea salt

Place all the ingredients in the food processor and blend until everything is mixed together.
Line and grease two small cake tins and divide the mixture between them.
Bake in a moderate oven for about 45 minutes (depending on your oven).

Once the cakes are cooled pour caramel sauce on top and sprinkle
 with crushed cashew nuts.

Caramel Sauce
3/4 cup coconut sugar
1 can coconut milk
3 tbsp coconut oil
1 tsp vanilla extract

In a small saucepan on high, add coconut oil, coconut sugar and coconut milk. Using a whisk, slowly stir until mixture comes to the boil.
Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour. Mixture will still be runny but will continue to thicken after you take it off the heat. If it doesn't thicken enough like today when the girls made it, just mix a little corn flour with some cold water and place it back on the heat, stirring continuously until the mixture thickens.





Wednesday, June 6, 2018

School Holidays Are Here...

There's lots going on in my kitchen right now. I forget how much my children eat during the school breaks. I actually had a big clean out on the weekend because my drawers were falling apart so my kind husband went to buy new rollers and fixed them all. He also put some casters on a cupboard I had in there so that I can wheel it around for extra bench space now. What a great man!








I can't wait to share some more recipes with you soon! But atlas, my kids are hungry again!



Thursday, May 31, 2018

Affogato (Dairy Free)



I had my first affogato a year ago at a small restaurant in a town in the Mae Hong Soon Province of northern Thailand. The special version I had, was made with coconut ice-cream and I have been hoping to replicate the wonderful taste of this delicious drink/dessert ever since.

To make a dairy free affogato with a difference, chill your coconut cream in the refrigerator overnight. Strain off the liquid and use it for something else.
In the food processor blend 2 frozen bananas with the coconut cream until smooth. Add some nuts if you want a crunchy texture.
Use immediately or freeze for a more solid texture.
Scoop the desired amount of ice-cream into a glass and then pour an espresso shot over the top - enjoy!

Gluten Free Tortillas

I've been saying for a while how I would love to have a tortilla press. And then the other day a friend of mine mentioned that she had one, but she'd never used it! WHAT?

After offering for me to borrow hers {or was I hinting?} I needed to experiment with a few recipes to find just the right ingredients for some yummy gluten free tortilla wraps.

The first attempt turned out delicious but they were not able to be "wrapped" without splitting. But we still gobbled them up!

And although the second batch worked well, we convinced ourselves we needed to keep "experimenting" a.k.a "eat them with every meal" because they were so good.  
Okay so here's the low down. They were super easy to make - now I pretty much don't even measure the ingredients, I just throw it all in a bowl, stir and they're done!




Want the recipe?
Here it is!

1 cup almond flour
1 cup tapioca flour
1 teaspoon sea salt (I used pink Himalayan)
2-3 tablespoons of olive oil
1 teaspoon of xanthan gum (optional)
almond milk

Stir the flours, salt and xanthan gum together.
Add the olive oil and begin stirring, then adding in small amounts of almond milk until a dough forms.
Knead the dough for a minute on a floured surface (rice or tapioca flour)
Form into balls.
Placed a ball of dough between 2 pieces of baking paper and use a tortilla press to flatten.
Cook on a flat non-stick pan, pizza maker, barbecue or griddle.

I had some left over dough the other day so I wrapped it in plastic wrap and we used it the next day, no problems!




Monday, May 7, 2018

Practise Makes Perfect

I first heard about these bars about 6 months ago and I knew, as soon as I saw the ingredients, that I wanted to try to make them myself. 
After experimenting with the chocolate ones, I started trying to make all different flavours like ginger, coffeeorange chocolate and more!
Our family's favourites are coffee, chocolate and peanut.
But tonight as I was stocking the fridge with my weekend baking, I remembered that I still had one of the original bars in my cupboard. I opened it and placed it next to mine on a plate to compare them and I was shocked at how similar they were in texture, taste and looks. I guess practise makes perfect! 

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