Macadamia and Chocolate Cookies

Easter is on it’s way and many of us are thinking about chocolate.  So here’s some more chocolate to tempt you!

Macadamia Choc Cookie

Ingredients

80g organic butter (grass-fed if you can find it), softened

1/3 cup organic coconut sugar

1 free range or omega-3 enriched egg

1 1/2 tsp vanilla extract

2 cups almond meal

1 tsp baking soda (gluten free)

1/2 tsp rock salt

100g 85% chocolate, finely chopped

Natural macadamias, roughly chopped

Method 

Preheat oven to 180°C.

Grease 2 oven trays or cover trays with grease proof paper.

Beat butter and sugar in a large bowl until thick and creamy.

Add egg and vanilla and mix well until thoroughly combined.

Sift together and then fold in almond meal, baking soda and salt with a big metal spoon until just combined.

Add chocolate and macadamias.

Place rounded teaspoons full of the mixture onto the prepared trays.

Bake for 12 – 15 minutes or until they turn a light brown.

Remove from oven and set aside to cool a little.

Transfer to wire rack to cool.

Makes 30 little morsels

Victoria Cupcakes – Paleo Style

This is a very simple sponge cake recipe.  The recipe can be prepared a week before and then kept in the freezer.  Then the cake or cupcakes could simply be eaten as is.  They are so light!  Or, to make them more extravagant, dress them with double cream (which in our house we consider as fat, choose a brand that labels the fat content at about 51% or more – if you can find it) or a processed mixture of double cream and berries.  To make the cakes pictured, I had a girlfriend help me make some cool fondant crossfit equipment.  The fondant toppers were simply to look at and were not encouraged for paleo consumption.

CrossFit Victoria cupcakes

CrossFit Victoria cupcakes

Ingredients

250g organic free range eggs, beaten (about 4 – 5 lg. eggs)

1 tsp vanilla extract

2 Tbsp almond milk

250g organic butter slightly melted or in warm weather room temperature

250g 1 mashed banana and agar nectar combined

225g almond meal

1 tsp guar gum

1 1/2 tsp gluten-free baking powder

30g coconut flour

Method

Preheat the oven to 195°C /175°C fan/Gas 5.  If using two traditional sandwich tins (20cm) grease them and line the bases with baking paper.  If using cupcake tins, consider the environment and use silicon pattypans that can be washed and used over again.

Blend the eggs, vanilla and milk together with a fork in a small bowl.

Using a hand-held electric mixture on a high setting, cream the butter (about 3 mins) in a large bowl.  Then gradually add the banana and agar nectar continuing to mix with the mixer.  Next, gradually add the eggs, vanilla and milk mixture on a medium setting, mixing well between each addition.  Don’t worry if it curdles slightly, just turn the mixer up to a high setting again.  This will be fine in the cakes.

Sift together the almond meal, guar gum, baking powder and coconut flour.  Then using a large metal spoon fold the wet and dry ingredients together (fold gently, so you don’t knock the air out).

Spoon the mixture into the prepared tins, smoothing to the edge with the back of a dessert spoon.  Try to keep the cakes the same size.  Bake for about 20mins checking from 15mins depending on your oven.  You will know they are ready when they are golden and they shrink from the sides of the tin.

Remove the baked cakes from the oven and cool in the tins for 10 mins before turing the cakes onto a metal cooling rack.  Leave the paper or silicon wrapping on them as this will stop them from shrinking.

Optional –  Prepare the cream mixture by processing together in a blender one tub of double cream (with the most fat content you can find) and 3 punnets of strawberries or other fruit in season.  Just prior to serving, once the cakes are completely cool, smooth evenly the cream on top of the individual cupcakes or one sponge cake.  On top of the sponge cake carefully place the other sponge cake on top and press down lightly to join the two.  Dust with organic coconut desiccated and serve.

Rum Balls

Well, Christmas is coming and you may need to take a plate to a friends gathering.  This twist on a christmas favourite will make a pleasant surprise for everyone.   We can normally adjust many meals to suit our diet, but the desserts are usually the most difficult whilst out.  So take these rum balls and the child friendly version on a plate and you can share them.

Ingredients

200g Raw Cacao Nibs

300g Organic Raw Brazil Nuts

150g Organic Raw Macadamias

250g Medjool fresh dates deseeded and chopped (fresh as they are very sticky and bind the ingredients together)

1 tsp ground sea salt

1 1/2 Tbsp raw honey (raw honey has crystallisation around the top of the jar)

3 Tbsp rum

Organic desiccated coconut (if you can’t get organic desiccated coconut, buy shredded coconut and then process it down to a desiccated consistency)

3 Tbsp sunflower seeds

Method

In a food processor process cacao nibs (reserving 3 Tbsp) and nuts until fine and slightly buttery.  Decide what consistency you like.  Traditionally rum balls have this mixture very fine.  To gain this consistency you will need to wipe down the sides of the processor bowl often to keep grinding all of the mixture.

Add in chopped dates and only 1 Tbsp of the honey (reserve 1/2 Tbsp), process until well combined.

Divide mixture in half.

Process the child friendly half of the mixture with the remaining honey, cacao nibs, sunflower seeds and salt.

If it is to sticky to be rolled into balls, place the mixture into the freezer for 30mins.

Whilst the mixture is hardening prepare the adult rum balls. To this half of the mixture add 3tbs of good quality rum and process together.

Then swap this mixture into the freezer if needed and roll the chilled (and now not as sticky mixture) into big marble sized balls and coat by rolling in desiccated coconut.  Place on a tray lined with baking paper and keep in the freezer until ready to be eaten.  Do the same next with the adult rum balls and remember to place the balls separately so the children don’t accidentally eat the adult balls.

Makes 50 small balls

Serves –  A whole party

Orange and Almond Cake

In my first food information giving to you all, I’d like to share a recipe with you, that my most special friend has asked for. This friend is the person who gave me 5 recipes many years ago, that I didn’t need much time to make and I could easily clean up after it had all been eaten. My husband loved them the first time I cooked them and maybe even the forth time, but probably not when he realised that this could be all he could be eating for the rest of our lives. Anyway with confidence I have moved on and now my friend who I thought was a wiz in the kitchen is now asking me for recipes!
This recipe isn’t quite paleo, so it’s a real treat! The photo was taken by my youngest daughter, who thought her big sister’s birthday cakes needed to be treasured in a photo!

Ingredients
225g organic butter, melted
1/2 cup raw honey
3 eggs
1/2 cup orange juice
3/4 cup almond meal
1/2 coconut flour
1 tsp gluten free baking powder
finely grated zest of 2 oranges

Method
Preheat oven to 200 c (180 c fan forced). Grease and line a 20cm cake pan.
Using an electric mixer, beat melted butter and honey together until well mixed. Add eggs one at a time, beating well after each addition. Add orange juice and beat until well combined.
Sift together almond meal, flour and baking powder. Fold into batter with orange zest. Fill prepared pan. Bake for 10mins. Reduce oven temperature to 170 c (or 150 c fan forced). Bake for another 30mins, until a skewer inserted comes out clean. Cool on a wire rack.

Optional – Serve with coconut cream and shredded coconut