Archive

May 3, 2015 In Recipes

Flourless Chocolate Cake

Flourless Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Kate's recipe for the classic flourless chocolate cake. Gluten Free!
Servings Prep Time
1 cake 45 minutes
Servings Prep Time
1 cake 45 minutes
Flourless Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Kate's recipe for the classic flourless chocolate cake. Gluten Free!
Servings Prep Time
1 cake 45 minutes
Servings Prep Time
1 cake 45 minutes
Ingredients
  • 175 g Dark Chocolate gluten free
  • 175 g Castor Sugar *
  • 175 g Butter
  • 175 g Ground Almonds *
  • 6 Eggs Separated
Servings: cake
Instructions
  1. Preheat oven to 190°C. Grease and line a 20cm cake tin. Melt chocolate; put aside to cool slightly. Cream butter and sugar; add egg yolks and combine well. Mix in chocolate, then ground almonds and brandy. Beat egg whites to stiff peaks and fold into chocolate mixture. Bake at 190°C for 15 minutes, then reduce heat to 180°C for 30-40 minutes.
Recipe Notes

* If Organic Castor Sugar is unavailable, simply put regular / raw sugar into a food processor and blitz until the grains are fine.

* To make Organic Ground Almonds, blanch 200g raw organic almonds for a few minutes. Drain the water and transfer almonds to a clean tea towel. Fold the teatowel over the almonds, and rub gently to loosen the skins. The skins should then slip off easily. (this step is optional!) Place dry almonds in food processor and blitz until they are fine, being careful not to over process, as this will turn them to a paste.

 

Kate, Prahran Market

Share this Recipe
 
May 3, 2015 In Recipes

Creamy Brown Rice Pudding with Pears and Almond

Creamy Brown Rice Pudding with Pears and Almond
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a great dessert or breakfast, the rice is prepared without sugar but is very sweet and satisfying. The caramalised almonds (optional) add a yummy crunchy garnish. As the recipe uses cooked rice, it is a great way to use up left over rice from the day before. To keep this gluten free, just check the soymilk (if using) does not contain gluten)
Servings Prep Time
1 cake 45 minutes
Servings Prep Time
1 cake 45 minutes
Creamy Brown Rice Pudding with Pears and Almond
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a great dessert or breakfast, the rice is prepared without sugar but is very sweet and satisfying. The caramalised almonds (optional) add a yummy crunchy garnish. As the recipe uses cooked rice, it is a great way to use up left over rice from the day before. To keep this gluten free, just check the soymilk (if using) does not contain gluten)
Servings Prep Time
1 cake 45 minutes
Servings Prep Time
1 cake 45 minutes
Ingredients
  • 2 cups cooked brown rice short grain
  • 1 cups rice milk (or soy almond, oat or dairy milk)
  • 1⁄2 cups apple juice
  • 3 tsp organic raisins
  • 1 tsp ground cinnamon
  • 2 pears large ripe
  • 1 tbsp Organic Raw Sugar
  • 1⁄2 cup organic almonds
  • 1 Pinch Sea Salt
Servings: cake
Instructions
  1. Combine rice, raisins, milk, apple juice in a saucepan. Heat and simmer over a low hear for 20-30 minutes, stirring often to prevent sticking, until thick and creamy. Meanwhile, peel pears (if required) chop into pieces and place in heavy bottomed saucepan. Add just enough water to cover and add a tiny pinch of sea salt. Cover with lid and cook over low heat until pears are soft. (Check the pan often as pears burn easily). Chop the almonds roughly, and place them in a heavy skillet. Toast over a low heat until they begin to change colour slightly and smell good. Sprinkle over the sugar and stir well until the sugar is melted and the almonds are coated. Turn out onto a flat plate and allow to cool. (They will become crunchy as they cool, and may need to be broken up a bit). The rice may be served warm or chilled. Place the rice in serving bowls and add the cooked pear. Sprinkle over the almonds and serve with a touch of cinnamon.
Recipe Notes

This dish maybe prepared with white rice (short grain), just adjust the liquid if necessary. If you want a sweeter dessert, try adding a tablespoon of apple juice concentrate or some rice syrup to the rice when it is cooked.

Share this Recipe
 
May 3, 2015 In Recipes

Cinnamon Baked Apples

Cinnamon Baked Apples
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A delicious dessert that looks great. These apples are also excellent served cold the next morning for breakfast.
Servings Prep Time
2 people 30 minutes
Servings Prep Time
2 people 30 minutes
Cinnamon Baked Apples
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A delicious dessert that looks great. These apples are also excellent served cold the next morning for breakfast.
Servings Prep Time
2 people 30 minutes
Servings Prep Time
2 people 30 minutes
Ingredients
  • 6 Organic Apples * Large
  • 6 Organic Cinnamon Sticks
  • 6 medjool dates.
  • 1⁄2 cup Organic Hazelnuts or Almonds
  • 2 tblsp Organic Butter
  • 1 pinch organic cinnamon
  • 1 tsp Organic Raw Sugar
Servings: people
Instructions
  1. Preheat the oven to 160°C. Roughly chop nuts and place on a baking tray. Bake in oven for 5-10 minutes or until golden. Remove from tray and cool. Remove the core from the apples and make a thin  slit around the middle, using a paring knife. Remove the stones from the dates, and chop 3 of them in half, pushing 1 half into the base of the apple (to hold the filing). roughly chop the remaining dates, and mix with the nuts, butter, ground cinnamon and sugar. Push this mixture into the middle of the apples, then insert a cinnamon stick into each. Bake for 25 minutes or until the apples are just soft. Serve warm with Organic  cream or ice cream.
Recipe Notes

* Suitable Apples:
Stewart Seedling
Rome Beauty
Granny Smith
Alexander
Alfriston
Bramley Seedling
Catshead

Share this Recipe
 
May 1, 2015 In Recipes

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Classic delicious cookies!
Servings Prep Time
15 45 minutes
Servings Prep Time
15 45 minutes
Chewy Chocolate Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Classic delicious cookies!
Servings Prep Time
15 45 minutes
Servings Prep Time
15 45 minutes
Ingredients
  • 150 g Organic Butter
  • 1 cup Organic Castor Sugar
  • 1 Organic Free Range Egg Lightly Beaten
  • 1 1⁄4 cup Organic Self Raising Flour
  • 1 cup Organic Chocolate Chips*
  • 1⁄2 cup Crushed Walnuts
Servings:
Instructions
  1. Preheat oven to 170°C. Grease and line a biscuit tray. Cream butter and sugar until light and fluffy. Add egg and beat well. Add flour, choc chips and cuts and combine well. Place heaped teaspoons of the mixture on trays, leaving some room for spreading. Bake at 170°C for 10 minutes. Let cookies sit for 5 minutes on tray then place on wire rack to cool completely.
Recipe Notes

*If I don’t have chocolate chips in the pantry, I substitute with chopped up cooking chocolate – just make sure the pieces are small enough or the cookies will fall apart.

Source Kate, Prahran Market

Share this Recipe
 
May 1, 2015 In Recipes

Carrot Cake

Carrot Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a never fail, super delicious carrot cake. It is dairy free, and as it contains only spelt flour, is wheat free.
Servings Prep Time
20 12 minutes
Servings Prep Time
20 12 minutes
Carrot Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This is a never fail, super delicious carrot cake. It is dairy free, and as it contains only spelt flour, is wheat free.
Servings Prep Time
20 12 minutes
Servings Prep Time
20 12 minutes
Ingredients
  • 3 1⁄2 cups finely grated carrot
  • 3 organic eggs large
  • 3⁄4 cups Organic Sunflower oil
  • 2 tsp ground cinnamon
  • 1⁄4 tsp salt
  • 1 1⁄2 cup Organic Rapadura or Raw sugar
  • 2 tsp baking soda
  • 1 cup Organic Spelt flour
  • 1 cup Organic wholemeal Spelt flour
Servings:
Instructions
  1. Preheat the oven to 180° C. Mix dry ingredients together in a large bowl. Break eggs into a small bowl and beat lightly. Make a well in the center of the dry ingredients, and add egg and oil, and mix through. Add grated carrot, then mix till combined. Bake in a greased, lined cake tin, for around 1/2 to 45 minutes, or when cake springs back when touched lightly in center. Cool for 10 minutes before removing from tin.
Recipe Notes

Grating the carrots with a fine grater makes the carrots sweeter and more moist.
This cake works well with beetroot, or a combination of beetroot and carrot.

Pecans, sunflower seeds or pepitas may be added to mixture with the carrots.

Share this Recipe
May 1, 2015 In Recipes

Banana-Date Muffins (Gluten, Dairy and Soy Free)

Banana-Date Muffins (Gluten, Dairy and Soy Free)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These delicious muffins are perfect for breakfast, snacks or lunchboxes, and as the eggs are optional, they can be vegan!
Servings Prep Time
12 30 minutes
Servings Prep Time
12 30 minutes
Banana-Date Muffins (Gluten, Dairy and Soy Free)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These delicious muffins are perfect for breakfast, snacks or lunchboxes, and as the eggs are optional, they can be vegan!
Servings Prep Time
12 30 minutes
Servings Prep Time
12 30 minutes
Ingredients
  • 1 cup Brown Rice Flour
  • 1 1⁄4 cup Almond Meal
  • 1⁄2 cup Buckwheat Flour
  • 3 tsp Baking Powder
  • 100 ml Maple Syrup or Agave Syrup
  • 200 g Diced Fresh Banana
  • 100 g Dates cut into small dice
  • 2 Lightly Beaten Eggs * optional
  • 1⁄3 c Oil Olive or Almond work best
  • 1 tsp Vanilla essence or fresh bean
  • 1 t cinnamon or spice combination*
  • 1⁄3 c Chopped and Roasted Nuts optional
Servings:
Instructions
  1. Preheat oven to 190 C, not fan-forced. Grease a 12 muffin tray (coconut oil coats nicely) thickly so muffins don’t stick. Mix all dry ingredients thoroughly. Chop fresh fruit and stir into dry ingredients; be sure to separate so chunks do not form. Mix all wet ingredients in a separate bowl, then add to dry. Stir just to combine, then allow to sit for 5 minutes so the liquid is absorbed by the flours. If the mixture is too dry (it needs to slowly run off the spoon), add extra juice or milk in small amounts until desired consistency is achieved. The amount of milk required particularly depends on whether eggs are used. Divide ready mixture evenly amongst the 12 greased muffin holes, then bake for 20-25 minutes or until cooked through and golden on top.
Recipe Notes

Variations:
-Banana and dates can be substituted with other fruits such as diced fresh apple and sultanas or currants, but more sweetener is needed (120 ml) and agave nectar should be substituted with apple juice concentrate.

*If you do want to use eggs, just use slightly less liquids.

Thanks to Stephanie, of Nourish for Life

Share this Recipe
 
May 1, 2015 In Recipes

Energy Logs

Energy Logs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Easy delicious snacks that are great for kids. Thanks to Jacqi Deighan for this recipe. Jacqi is a children’s food educator and owner of Natural Kitchen Strategies, a business that aims to get children rediscovering the tastes of good food.
Servings Prep Time
24 30 minutes
Servings Prep Time
24 30 minutes
Energy Logs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Easy delicious snacks that are great for kids. Thanks to Jacqi Deighan for this recipe. Jacqi is a children’s food educator and owner of Natural Kitchen Strategies, a business that aims to get children rediscovering the tastes of good food.
Servings Prep Time
24 30 minutes
Servings Prep Time
24 30 minutes
Ingredients
  • 1 cup Whole Almonds
  • 1⁄2 cup Other Nuts (hazelnuts cashews, macadamias, etc)
  • 1⁄2 cup sesame seeds
  • 1⁄2 cup Sunflower Seeds
  • 1⁄2 cup Pepitas pumpkin seeds
  • 1⁄2 cup Dried Apricots
  • 1⁄2 cup Sultanas
  • 1⁄2 cup other dried fruit- apple prune, figs etc
  • 3 dates chopped
  • little soymilk fruit juice or water
  • coconut for coating
Servings:
Instructions
  1. Place almonds and other nuts in food processor and process. Add seeds and dried fruit. Process until the mixture starts to form a ball. Add milk, fruit juice or water as needed, but ensure the mixture stays firm. Scoop out spoonfuls and shape into small logs. Roll in coconut. Keep refrigerated.
  2. Add cocoa or carob powder and a few drops of vanilla essence. For a richer flavour roll in cocoa or carob powder instead of coconut.
Recipe Notes

www.naturalkitchenstrategies.com.au

Share this Recipe
 
May 1, 2015 In Recipes

Mango and Lime Lassi

Mango and Lime Lassi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A tangy, fruity blend of soft ripe mango with fresh organic yoghurt. The sharp zesty lime and lemon juice makes a wonderfully thick, cooling drink thats refreshing and packed with energy.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Mango and Lime Lassi
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A tangy, fruity blend of soft ripe mango with fresh organic yoghurt. The sharp zesty lime and lemon juice makes a wonderfully thick, cooling drink thats refreshing and packed with energy.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Ingredients
  • 1 mango medium
  • 1 lime
  • 1 tbsp lemon juice
  • 100 ml Plain Organic Yoghurt
  • water
  • 1 tsp agave syrup or sugar (optional)
Servings:
Instructions
  1. Peel the mango and cut the flesh from the stone. Place the flesh into a food processor or blender. Finely grate the rind from the lime, then squeeze the juice, and add these both to the mango.
  2. Add the lemon juice, yoghurt and sweetner, if using. Whizz until completely smooth, scraping down the sides once or twice. Stir in a little filtered water to thin it down to a drinkable consistency. Serve immediately, with extra lime on the side if desired.
Share this Recipe
May 1, 2015 In Recipes

White Chocolate Cake

White Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This is a yummy cake made famous by Gina, at Ripe in Albert Park. The white vanilla cake looks great contrasting with the dark chocolate topping.
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
White Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This is a yummy cake made famous by Gina, at Ripe in Albert Park. The white vanilla cake looks great contrasting with the dark chocolate topping.
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Ingredients
  • 185 g Butter
  • 1 cup Milk
  • 1 1⁄2 cups Sugar
  • 150 g White Chocolate chopped.
  • 2 cups Plain white flour sifted
  • 1 1⁄2 tsp Baking Powder
  • 1 tsp Vanilla essence or fresh bean
  • 2 organic eggs beaten
Chocolate Glaze
  • 150 g Dark Chocolate
  • 1⁄2 c single cream
Servings:
Instructions
  1. Preheat the oven to 160°C.
  2. Melt the butter, chocolate, sugar and milk together over a low heat in a saucepan. Place other ingredients in a bowl. Add the chocolate mixture and whisk until smooth. Pour into a greased and lined 22cm (round) tin, and bake for around 50 minutes. Remove from oven and cool in tin. When cool, pour over chocolate glaze.
  3. Dark Chocolate Glaze: Melt 150g dark chocolate with 1/2 cup single cream over a low heat in a saucepan. Stir continuously and remove from heat when just melted and smooth. Let the glaze stand for 10 mintues before pouring over the well chilled cake.
Recipe Notes

Adapted from a Donna Hay recipe by Gina (Ripe Albert Park)

Share this Recipe
 
May 1, 2015 In Recipes

Gingerbread

Gingerbread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This yummy treats are fun and easy to make. Chilling the dough makes it easier to work with, so you can get creative with the cutting. Make the cookies to any shape you like!
Servings Prep Time
12 45 minutes
Servings Prep Time
12 45 minutes
Gingerbread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This yummy treats are fun and easy to make. Chilling the dough makes it easier to work with, so you can get creative with the cutting. Make the cookies to any shape you like!
Servings Prep Time
12 45 minutes
Servings Prep Time
12 45 minutes
Ingredients
  • 90 g Organic Butter
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp fresh ginger grated
  • 115 g soft brown sugar or evaporated cane juice
  • 175 ml golden syrup
  • 500 g plain flour*
  • pinch of salt
  • 2 Eggs lightly beaten
Servings:
Instructions
  1. In a heavy based pan, melt the sugar, golden syrup, butter, spices and ginger over a low heat, stirring constantly. Take off the heat, and set aside to cool for a few minutes. Quickly stir in the baking soda, and keep stirring while the mixture becomes light and fluffy.
  2. Place the flour and salt in to a large mixing bowl. Make a well in the middle and add the eggs. Gradually add the syrup, stirring until all of the flour is incorporated and you have a dough that comes together. Form the dough into a ball and wrap with plastic or place into a plastic bag, and chill in the fridge for at least one hour.
  3. Heat the oven to 180°C. On a lightly floured surface, roll the dough thinly. Cut into shapes, either free form with a knife or with a metal cookie cutter. Place on trays that have been lined with baking paper, and bake for 10 minutes. Let cool for 5 minutes on the tray before removing to cool on a wire rack.
  4. These cookies soften easily if left out, so store in an airtight container.
Recipe Notes

* this recipe was made using organic plain wheat flour, but plain spelt flour would work fine, or you can try using a mixture of other flours to suit your preference.

Share this Recipe