This cake is amazing, chocolate and coconut moist cake, and it’s grain and egg free!! Yes completely grain and egg free so perfect for people with intolerance’s! In our family we have my niece Phoebe who is anaphylactic to egg and nuts, we also have my mum who is wheat intolerant so it makes desserts hard, especially cakes. But this cake ticks all the boxes, and it tastes great! Chocolate and coconut cake.
GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE
400ml Coconut Cream
1/2 cup cocoa
1 1/4 cups brown sugar
200 ml vegetable oil
1 cup coconut four
3 teaspoons baking powder
Pre-heat oven to 170 C
Blend together the coconut cream, brown sugar and cocoa. Slowly add in the vegetable oil until combined.
Sift in coconut flour and baking powder, mix well until combined.
Pour into greased caking tin. Bake at 170 C for 40 minutes.
Allow to cool in tin and then carefully turn out.
I used the icing from this recipe. But it would be equally delicious without icing and eaten warm!
Note: The coconut flour does make it a fragile cake, but it does not detract from the great flavour you just need to be careful!
These bites are super quick, easy and most importantly deep fried deliciousness. The combination is perfect – but feel free to mix it up. I personally think that chocolate, strawberry and peanut butter would be delicious but someone (my husband) doesn’t like peanut butter and chocolate together… Grounds for divorce I think. But we all make compromises… haha Any way I made these in uni, and it wasn’t until recently I thought about them again… Then I couldn’t get them off my mind, so I had to make them, it was the only solution. I hope you enjoy them as much as we did!
1 pk wonton wrappers
100 gram chocolate
50 grams raw cashews (or any unsalted nuts)
300 ml vegetable oil
Slice banana into rounds.
Place a piece of banana, 2 pieces of chocolate and 3 cashews onto centre of the wonton
In our family I am in charge of Christmas Treats – it’s my thing and I love it! So this is my list of the treats that must be on your christmas table this year, they have been always winners. Perfect for the bring a plate to the never ending list of events, perfect for a gift and perfect on a platter for an easy dessert! All the christmas treats you need – all in one place!
2. Chocolate Fudge – Im a massive fudge lover from wayyyy back. Like make my husband pull over if I see a fresh fudge sign! love it! I like making it but try and limit it to Christmas because you know – I have no self control. And for this recipe you need self control, it only has four ingredients. Head over to Fat Mum Slim to check out her fudge recipe here
3. Rum Balls – the classic christmas must have! I must confess i have been making these for years. When I was 12 I started my own christmas treat business with my bestie, these were on the list! And only about 2 years ago had I ever tasted one! So now i can honestly say that they are great because i actually know! To mix up these bad boys, don’t be afraid to use gingernuts or chocolate ripple biscuits! Check out the recipe http://monaandolive.com/2014/12/22/rum-balls/
4. Cherry Ripe Balls – if rum balls aren’t your thing or you have kids around try these guys out! From the organised housewife these guys are bound to be awesome! Check them out here
5. The final and by no means least the chocolate spider. You know how much I love chocolate spiders, I love them. I want them to be at all parties not just christmas! But a must a Christmas!!! Check them out here
What did I forget? Anything that is a must on your christmas list?
When I was about 37 weeks pregnant I bought a range of ingredients that may or may not of been for the sole purpose of chocolate spiders. However my need to have peanut butter and chocolate in my mouth was out weighed by my desire to sleep 20 hours a day. So call it willpower or call it laziness but no chocolate spiders were made. This week I tidied up my pantry (found 4 packets of M&M’S?!?!?!?!) and found the magical ingredients to realise my dream of chocolate spiders! So in celebration of the first female jockey to win the Melbourne Cup, I celebrated with chocolate and peanut butter!
If you haven’t made chocolate spiders – you’re missing out. If you have made chocolate spiders but not recently – you’re missing out. They are often left to the realm of children’s parties and christmas, when really they are just simple and delicious treats for every chocolate and peanut butter addict! And the ingredients have a long shelf life if you have a strong will power – so they are a great stand by because its bring a plate day tomorrow at school/work/life and you forgot (again)!
CHOCOLATE SPIDER RECIPE
200 – 250 grams of melting chocolate
2 tablespoons of peanut butter
1 packet of fried egg noodles
Melt the chocolate in the microwave for 30 seconds, stir.
Add peanut butter, microwave again for 30 seconds, stir.
Keep putting in microwave in 30 second bursts until smooth. (I normally find 1 1/2 minutes)
Stir in egg noodles, place in little haystacks or spiders on a tray with baking paper.
These scones, are the only recipe that I have ever used. Easy and always, always turn out perfect. The original recipe comes from a school recipe book from St Augustines Primary School, but I have altered it slightly!
3 cups SR Flour + extra for rolling
1/2 cup castor sugar
100 grams butter
1 1/4 cups milk
Preheat oven to 240 degrees
In a large bowl sift in the flour and salt. Using only your finger tips rub in the butter into the flour until all butter is rubbed and it looks like tiny crumbs.
Add sugar, stir in and make a hole in the middle of the mixture. Pour all milk into the hole and mix in using a butter knife (so the mixture doesn’t stick as easily). Mix until you have a combined ball with no flour left around the sides of the bowl or the bottom.
Sprinkle the extra flour onto your bench and gently knead out the dough until it is 2-3 cm high. Using a scone cutter or a glass, dust rim in flour and cut out scone. Place cut scones on a baking tray touching each other.
Roll your dough off cuts together and cut out more scones until all dough is used. Should make 12 large scones. Dust scones with extra flour.
Turn the oven down to 210 degrees and bake scones for about 18 mins until nice and browned.
Serve as fresh as possible with whipped cream and raspberry jam!
Peanut Butter and Oat Clusters, are a delicious and easy snack. They are ultra versatile so you can use this recipe as a base and change the ingredients to suit your diet requirements. For example you could use coconut oil instead of butter or sultanas instead of chocolate chips. But personally I think peanut butter and chocolate is one of the best combinations known to man so – thats what I went with! Once made and set on a tray pop them into a container or zip lock bag and store in the freezer or fridge. Perfect snack for anytime, maybe even breakfast because you know it has oats in it!
1/2 cup butter
1/2 cup peanut butter
1/2 cup honey
2 cups rolled oats
1 cup rice bubbles
1 cup sultanas, chocolate chips (anything that takes your fancy)
Melt together butter, peanut butter and honey, stir until smooth.
Pour over rolled oats and rice bubbles, stir until everything is coated.
Add dried fruit or chocolate chips.
Compact the mix into spoonfuls and place on lined baking tray or a silicone mini muffin tray – both work out well!
Place in the fridge until set.
These are 100% freezable so once set place into container or zip lock bag and put some in the freezer for later.
The must have sweet at a Christmas event, or really any event. Rum balls serve as the easy to make, delicious to eat sweet. they are easy to eat and easy to serve – thus making it the entertainers best friend!
1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum
Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!
Makes about 24
If making them on a particularly hot day, as I always seem to manage, putting the mix into the fridge for 30mins makes them easier to roll.
Spinach and ricotta Cobb dip is always a party favourite! Easy and can be part prepared the night before it’s a crowd favourite and filler.
300g sour cream
250 g ricotta cheese
Spring vegetable dry soup mix
1/4 grated cheese
Cob loaf of bread
1. Bring spinach to room temperature (either defrost frozen or cook fresh spinach and allow to cool)
2. Mix in sour cream, ricotta and soup mix.
If you are serving later, cover at this stage and put in the frigde – once ready to serve drain off any liquid before next step.
3. Cut 3-4 cm off the top of the Cobb loaf, scoop out a little of the bread, but be careful not to go down through the bottom.
4. Stuff bread with dip mix, sprinkle grated cheese on top.
5. Replace bread lid, wrap in alfoil.
6. Place in 160 c oven for 7-10 mins, enjoy straight away!
This sausage roll recipe is quick easy and great for hiding vegetables in!
These sausage rolls are easy to make and versatile too, really good to use up anything lingering in the fridge!
500 grams sausage or chicken mince
1 diced onion
1 grated zucchini
1 grated carrot (Any grated vegetable is fine. If you grate very finely it is hardly noticeable!)
1/3 cup sauce (sweet chilli, BBQ, tomato chutney, salsa -anything!)
3 sheets of pastry
Separate pastry sheets, so they defrost a little.
Mix mince, vegetables and sauce.
Slice pastry in half, spoon mix into a log shape up the middle of the pastry, roll half of pastry over.
Using the back of the spoon, pack the mince against the pastry – add or remove mince as needed.
Fold over again so the seam of pastry is facing down.
Place on baking tray, seam side down, glaze with milk.
Cut each roll into four peices.
Bake at 180 c for 20-25 mins until golden brown.
1. In a saucepan place butter and spinach on a medium heat, stir regularly until soft.
2. Drain spinach if necessary
3. In mixing bowl, mix together spinach, ricotta and half the grated cheese. (And nutmeg)
4. Using a dessert spoon fill the cannelloni tubes, using the back of the spoon to push the mix down. I fill from both ends of the tube.
5. Pour a small amount of passata onto the base of your baking tray, lay cannelloni tubes. If you have to stack the cannelloni tubes put another layer of passata between the layers of cannelloni.
6. With the remaining passata in the bottle, add the garlic and put the lid on and shake to mix in.
7. Pour the garlic passata over the cannelloni, top with remaining cheese and put in oven at 180 degrees for 30 mins!