Tag: egg free

Grain and Egg FREE -Chocolate and Coconut Cake

 

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.

vegan chocolate cake
Chocolate Cake

GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE

INGREDIENTS

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

METHOD

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!

Delicious as a birthday cake for the whole family - grain, dairy and egg free
Delicious as a birthday cake for the whole family – grain, dairy and egg free

 

 

 

Chocolate Banana Wontons

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!

Chocolate Banana Wontons
Chocolate Wontons

Ingredients

1 pk wonton wrappers

100 gram chocolate

50 grams raw cashews (or any unsalted nuts)

300 ml vegetable oil

1 Banana

chocolate and banana wontons
Chocolate and banana wontons

Method

  1. Chocolate Banana Wonton Recipe
    Chocolate Banana Wontons

    Slice banana into rounds.

  2. Place a piece of banana, 2 pieces of chocolate and 3 cashews onto centre of the wonton
  3. Fold wonton edges into the middle.
  4. Fry in batches of 3-4, turning after 1-2 minutes.
  5. Drain on paper towel.
  6. Chocolate Wontons
    How to fold the wontons

    Serve with ice cream & devour!

 

 

 

 

 

 

 

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5 must have Christmas Treats

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!

5 Of The Best Christmas Treats - what you need on your christmas table
5 Of The Best Christmas Treats – what you need on your christmas table

1. Rocky Road – hand down always a winner – easy to prepare ahead of time and always a winner. Have a look at the best rocky road recipe here.

Rocky Road Recipe
Rocky Road Recipe

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

Chocolate Fudge
Fat Mum Slim’s Chocolate Fudge

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/

Rum Balls
Traditional 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

Organised Housewife Cherry Ripe Balls
Organised Housewife Cherry Ripe Balls

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

Chocolate Haystacks
Chocolate and Peanut Butter Spider Recipe

What did I forget?  Anything that is a must on your christmas list?

Madonna xx

Chocolate Spiders Recipe

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!

Chocolate Haystacks
Chocolate and Peanut Butter Spider Recipe

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 haystack
Chocolate haystack recipe

 

 

 

 

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.

Refrigerate until had normally 2 hours in enough.

Store in the fridge!

chocolate haystacks
chocolate spiders ingredients
Chocolate Spiders
Chocolate Spiders

Never Fail Scones

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!

scone recipe
delicious never fail scone recipe

Ingredients

3 cups SR Flour + extra for rolling

1/2 cup castor sugar

pinch salt

100 grams butter

1 1/4 cups milk

Method

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!

scones with jam and cream
scones with jam and cream recipe

 

Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters

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!

Peanut Butter and Oat Clusters
Peanut Butter and Oat Clusters

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)

Method

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!

DSC_0496

Free style clusters and mini muffin clusters
Free style clusters vs mini muffin clusters


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.

Peanut Butter and Oat Clusters

Rum Balls

Rum Balls

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!

the most delicious rum ball recipe
Rum Ball Recipe

Recipe
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

Method
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

Rum Balls
24 Rum Balls

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.
Enjoy!

Spinach Cob Dip Recipe

spinach cobb dip recipe
Spinach Cobb Dip Recipe

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.

Ingredients
500g spinach
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.

Spinach cobb loaf dip
Spinach, ricotta, sour cream and soup mix, mixed together.

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.

Spinach Cobb Loaf Dip
Cut open bread and hollow out the loaf

4. Stuff bread with dip mix, sprinkle grated cheese on top.

spinach dip recipe
Spinach dip with cheese before putting it in the oven

5. Replace bread lid, wrap in alfoil.
6. Place in 160 c oven for 7-10 mins, enjoy straight away!

Spinach dip recipe
Spinach Dip Recipe

My sausage rolls!

This sausage roll recipe is quick easy and great for hiding vegetables in!

Perfect Sausage Roll Recipe
Perfect Sausage Rolls

These sausage rolls are easy to make and versatile too, really good to use up anything lingering in the fridge!
Ingredients
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
Tablespoon milk

Separate pastry sheets, so they defrost a little.
Mix mince, vegetables and sauce.

Sausage mix with vegetables and sauce
Sausage mix with vegetables and sauce

Slice pastry in half, spoon mix into a log shape up the middle of the pastry, roll half of pastry over.

Sausage rolls
Place mixture into the middle of the pastry piece.

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.

Perfect Sausage Rolls
Using the back of the spoon, push filling into the pastry.

Place on baking tray, seam side down, glaze with milk.

Sausage rolls
Sausage rolls ready to place in the oven – seam side down

Cut each roll into four peices.
Bake at 180 c for 20-25 mins until golden brown.

Perfect Sausage Rolls
Perfect Sausage Rolls

Simple Spinach and Ricotta Cannelloni

spinach and ricotta cannelloni
easy vegetarian cannelloni

This easy cannelloni is a go-to vegetarian meal, not overly fussy it is delicious and filling! This is a recipe I use because it’s simplified and creates less mess, but the results are just as great!

Ingredients
500 g frozen spinach
500 g ricotta cheese
1 pkt cannelloni tubes
600ml tomato passata
1 1/2 cups grated cheese
40g butter
3 teaspoons crushed garlic
Nutmeg (optional)

vegetarian cannelloni
vegetarian cannelloni
Vegetarian Cannelloni
Vegetarian Cannelloni
Vegetarian Cannelloni
Ready for the Oven
Spinach and Ricotta Cannelloni
Ready to Eat!

Method
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!
8. Enjoy!

Even my carnivore husband goes back for seconds!

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