Sunday, 28 July 2013

Raw Brownies

1 cup walnuts
1 cup medjool dates
1/4 cup cocoa
1/4 cup shredded coconut
1/4 cup honey

Chop half walnut rough, set aside. In food processor blend up walnuts then dates. Add cocoa, shredded coconut and honey and mix together. Put baking paper in small square dish then press down mixture and put in fridge to set. Let set for 2 hours then serve.

Monday, 15 July 2013

Raw Pecan Tartlets

Recently I have been thinking more about RAW foods and how I can incorporate this into our daily diet. So far it hasn't been going too well in terms of dinners, lunches are easier a beautiful big salad topped with nuts is a favourite. I found this recipe online and it had 3 ingredients so how hard could it be? It was quite easy, recipe below. Enjoy

Walnut Tart Shell
1 3/4cup walnuts
3 dates
pinch of salt

Pecan Filling
1 1/2cup medjool dates, soaked for 30 minutes
1/2 cup pecans

In a food processor add the ingredients for the walnut shell, blend until broken down into small bits.
line cupcake tray with square bits of baking paper otherwise putting them straight into greased tin will make them hard to get out of pan.
Press walnut mixture into tray then freeze while making pecan filling.
To make filling put dates in food processor with a bit of water then blend till mushy. Spoon date mixture into walnut shell and then top with pecans and put fridge to set.

Sunday, 14 July 2013

Rhubarb and Chocolate Tart

8 stalks rhubarb, sliced thick
1tbs brown sugar
1 tbs boiling water
150g butter
1/2cup caster sugar
2 eggs
1/4cup hazelnut spread
1cup almond meal
2tbs plain flour
icing sugar to dust.

Preheat oven to 180c, roll out pastry dough over tart tin, bake with heat beads for 15mins, then without heat beads for ten.
Combine chopped rhubarb with brown sugar and water, set aside and stir couple of times.
In mixer beat butter and sugar until pale and creamy. Add eggs one at a time beating well after added.
Stir in the hazelnut spread, then stir in the almond meal and flour until well combined.
Drain rhubarb mixture then scatter half over pastry. Top with chocolate mixture spread with spatula then arrange left over rhubarb over top.
Bake for approx 30 minutes or until set.
Serve warm or room temperature with cream, ice cream or a sprinkle of icing sugar.

Sunday, 7 July 2013

Chocolate Beetroot Cake

I love that Beetroots are in season now and I love to research what to make with them, that is were I stumbled across the idea to put beets in a cake. Beetroot and chocolate together is such a unusual flavour but somehow it works. Some baking to lift my mood was very much on the cards today as I remember with a heavy heart that our little girl Lillian who would have been 5 months today.

85g Dark Chocolate- melted
3 medium eggs
300g Brown Sugar
240g Butter
300g Beetroot
1 tbs vanilla essence
30g Cocoa Powder
200g Almond Meal or plain flour
1 1/2 tsp baking powder
1/4 tsp salt

Oven at 180c Grease cake tin.
Cook Beetroot in boiling water for about 40 minutes, drain and rinse with cool water, when cool to touch rub off skin. mash or put in blender. set aside.
In a large bowl whisk eggs, butter and sugar together, slowly add beetroot and melted chocolate, vanilla into egg mixture.
Sift Cocoa and add almond meal, baking powder and salt into beetroot mixture, fold in but don't over mix batter.
Spoon mixture into greased cake tin and bake for 50 minutes may need longer depending on your oven.  Check by putting a fork in cake if it comes out clean its ready. Wait till cooled to put icing on cake.