Cinnamon Spelt Pancakes

Cinnamon Spelt Pancakes

1 cup spelt flour (or buckwheat flour for gluten free option)
2 tsp baking powder
Pinch salt
1 mashed ripe banana
1 tsp vanilla extract
2 tsp ground cinnamon, or to
2 chia or flax eggs
1/4 cup almond milk, if needed
Sweetener, to taste
Oil of choice

Method
Combine flour, baking powder, salt and cinnamon in a mixing bowl or jug. Make a well in the centre. Add mashed banana, vanilla, chia/flax eggs, sweetener and milk if the mixture is too dry. Stir thoroughly to combine.
Heat a frying pan with a little oil on medium-low heat. Pour handfuls of batter and flip once bubbles appear on the surface. Re-grease pan after every two or three pancakes to prevent sticking.
Then stack, top with lots of goodness and enjoy!

Source: Unknown, from Archives

 

Flourless chocolate cake

Flourless chocolate cake Tried Tested

A thin slice of this choccie cake gives you only 9g of carbs so all you need to worry is resisting the second helping.

Ingredients:
100g dark chocolate such as lindt
1/3 cup butter
3 eggs, separated
1/3 cup castor sugar
1/4 cup cocoa powder

Preheat oven to 180C line 1.8 L or 20cm springform pan with parchment.
Melt the chocolate and butter in a glass bowl over a pot of simmering water.
Remove from heat stir in egg yolks, sugar and beat egg withes until stiff-peak forms.
Fold into chocolate mixture until just combined.
And bake for 30 to 35 minutes.
Leave cake in pan for 20 minutes, then turn out onto cooling rack to cool completely. Decorate with pop corn mix with peanut butter and chopped almonds.

Prepared, tried and tested by All joy’s lovely cooking

 

Chopped Kale Salad with Edamame, Carrot and Avocado

Chopped Kale Salad with Edamame, Carrot and Avocado

INGREDIENTS
Salad
1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
fine-grain sea salt
1 cup chopped snow peas (slice off tough ends first)
1 large carrot, peeled and ribboned with a vegetable peeler
1 small red bell pepper, deseeded and chopped
1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
1 avocado, pitted and sliced into small chunks
1 large shallot, finely sliced
handful cilantro, chopped
handful Thai basil (or regular basil), chopped
Tamari-Ginger Vinaigrette
¼ cup olive oil
2 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
2 teaspoons lime juice
3 garlic cloves, pressed or minced

INSTRUCTIONS
Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.
To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

NOTES
Yields 2 enormous salads or 4 medium.
STORAGE SUGGESTIONS: Leftovers will keep well in the fridge for a day or two.
*MAKE IT GLUTEN FREE: Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.

Source: Archvie

CHOCOLATE THERAPY CAKE

CHOCOLATE THERAPY CAKE

Ingredients:
Cake:
224g (2 cups) Coconut Flour
80g (1 cup) Regular Cocoa Powder
1+1/2 tsp Double-Acting Baking Powder
1 tsp Baking Soda
1/8 tsp Salt
7 Eggs
6 Egg Whites
1 cup Unsweetened Vanilla Almond Milk
1/3 cup Brewed Coffee, cooled to room temperature
308g (1+1/4 cups) Unsweetened Applesauce
1 tbs Vanilla Extract
2 tsp Stevia Extract

Frosting:
1+1/2 cups + 1 tbs Unsweetened Vanilla Almond Milk
2 tsp Butter Extract
1 tsp Vanilla Paste
2 tsp Stevia Extract
210g (10 scoops) Chocolate Brown Rice Protein Powder

Ganache:
1.5oz Dark Chocolate
1 tsp Coconut Oil

Instructions:
For the Cake:
Preheat the oven to 350 degrees Fahrenheit, spray three 8 inch cake pans with cooking spray and line with parchment paper circles.
In a small bowl, whisk together the coconut flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, egg whites, milk, coffee, applesauce and extracts.
Dump the dry ingredients into the wet ingredients and whisk very well.
Pour the batter into the prepared pans and bake for 42 minutes, or until the surface of the cakes spring back when tapped. Let cakes cool in the pans for 20 minutes and then flip them over onto wire cooling racks and let cool completely.

For the Frosting:
In a small bowl, whisk together the almond milk, butter extract, vanilla paste and stevia extract.
Add the protein powder and stir together.
Layer the cakes and frost the cakes.

For the Ganache:
Break the chocolate into pieces and place in a microwave-safe bowl. Microwave at 30-second intervals, stirring between each one, until melted.
Stir in the coconut oil.
Drizzle over the cake and let it solidify.

Source: Archive

Chocolate Tea Buns

Chocolate Tea Buns

Makes about 8
In a food processor, combine:
1 ¾ cups flour
1/3cocoa
½ cup sugar
4 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup + 2 tbsp milk
Pour over the dry ingredients and toss together lightly just until a soft, sticky dough forms. Do not over mix. Drop the dough onto a well-floured surface. (I mix cocoa powder with the flour used for rolling) Roll out to about 1 inch thickness and cut out buns with a 3 inch biscuit cutter. Bake on a parchment lined aluminum baking sheet in a preheated 400 degree oven for about 20 minutes or until they spring back when touched lightly. Remove from baking pan and cool completely on a wire rack

In a medium size bowl combine:
4 cups fresh strawberries, washed and sliced
6 tablespoons sugar
Toss together well, cover the bowl with plastic wrap and let stand for about an hour, stirring occasionally. The sugar will cause the strawberries to begin to release their juice, combining to form a strawberry syrup.

Vanilla Whipped Cream
Beat together until firm peaks form:
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar
To assemble the dessert simply split a chocolate biscuit, spoon the strawberries and cream over the bottom and replace the top. Drizzle with chocolate ganace of desired.

Chocolate Ganache
Scald 1/4 cup whipping cream in the microwave. Pour over 2/3 cup chocolate chips
Let stand for 5 minutes. Stir until smooth.

Source: Archive

Rice Krispies Fruit treats

Rice Krispies fruit Tried Tested

Ingredients
1/4 cup shredded coconut
420g white marshmallows – cut in ½
15 large soft prunes – snip with a kitchen scissor into quarters
15 large soft apricots – snip with a kitchen scissor into quarters
1/4 cup raw sunflower kernels
1/4 cup craisons
1/4 cup dried blueberries
1/4 cup slivered almonds
1/4 crushed pecan nuts
4-5 cups rice crispies cereal

Optional:
½ – 3/4 cup coconut
150g curls of chocolate
or a combination of both

Line a deep dish with tinfoil
Sprinkle the first 1/4 cup of coconut at the bottom
Snip all the fruit and mix the rest of the ingredients, except the rice crispies
Place marshmallows in a deep dish and microwave for 1 – 1.5 minutes
Now you have to work quickly.
Add the rice crispies and the rest of the ingredients and mix through
Note: It’s a sticky business, but work fast. Should you need it, you can return it to the microwave for another 30 seconds to 1 minute in order for you to mix it through.
Spoon onto the coconut and spread it out.
The best way to do this, would be to wet your hands under running water (it should be damp, not dripping wet), and press the mixture down into the pan.
Now you can sprinkle another ½ cup of coconut and chocolate or both over it. Gently press down with your damp hands.
Place in the fridge overnight to set. Cut into blocks.  You will notice that some of the coconut will fall off, do not worry about it, just keep it aside and as you cut the blocks, dip the sticky sides in this coconut.  Enjoy!!

Source, prepared, Tried and Tested: The Recipe Hunter (Cook & Enjoy)‘s own combination.

CHOCOLATE LOVERS CAKE

CHOCOLATE LOVERS CAKE

INGREDIENTS
6 oz or 1 cup vegan chocolate chips or cacao chips
1/2 cup or 1 stick vegan butter
1/2 cup coconut nectar
1/4 cup raw agave syrup
3 “eggs” – I used potato starch mixed with water (flax meal works well too)
1/2 cup raw cacao powder
1/4 tsp salt
1 tsp pure vanilla extract
1/2 cup vegan chocolate chips

Second Layer of Cake:
1 1/2 cups oat flour (ground gluten-free oats)
1/2 cup raw cacao powder
1/2 tsp salt
2 tsp baking soda
3/4 tsp xanthum or guar gum
5 tbsp oil (olive / coconut)
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
1/2 cup raw agave syrup
1 “egg” (1 tbsp potato starch with 2 tbsp cool water)
1 cup cashew milk (or dairy free alternative)

Frosting:
Cream of 2 cans of coconut milk, refrigerated overnight.
1 tsp pure vanilla extract
1/4 cup coconut nectar
Dash of stevia
1 tsp brown rice syrup (opt)
3 “eggs” (potato starch or flax meal blend will work)
1 tbsp sifted cacao powder
1/4 – 1/2 cup sifted oat flour
2 cups shredded coconut (blended to a finer consistency)
1 tub vegan cream cheese
1 banana

PREPARATION
Pre-heat oven to 350 degrees. Spray a 9″ cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
Melt 6 oz or 1 cup of (vegan) chocolate chips with 1/2 cup or 1 stick of “butter” in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted smooth. (To properly melt, place pot over larger pot with boiling water and stir to melt).
Add 3/4 cup sugar (I used a little over 1/2 cup coconut nectar + 1/4 cup agave syrup) and a 1/4 tsp sea salt. Reduce heat to low.
Cook while stirring for about one minute. Remove pan from heat. Whisk in “eggs” and vanilla extract. The mixture will look smooth and glossy.
Use a mesh sieve to sift cacao into mixture to prevent lumps. Whisk until the cake batter is smooth.
Add the chocolate chips and mix into the batter. Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch.
Be careful not to over bake as it will firm up more as it cools. Cool in pan on a wire rack for 15 minutes and invert onto a plate. Sift cacao over the top once cooled and frost and top with the second layer of cake.

For the Second Layer of Cake:
Pre-heat oven to 350 degrees. Spray a 9″ cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
Mix the dry ingredients together in a large bowl.
Add the wet ingredients and take a mixer or whisk until completely smooth.
Pour into the prepared pan and bake for 30-35 minutes + until a toothpick comes out clean. Cool on pan or wire rack and invert onto a plate. Carefully place on top of the first layer of iced cake. Frost entire cake, sift cacao powder on top for decoration.

For the frosting:
Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl. Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy.
Refrigerate to create a thick frosting consistency.

Source: Archive

Fruit Custard Tuile Baskets

Fruit Custard Tuile Baskets Tried Tested

So today I made these little treats.. hope you enjoy 🙂 🙂

INGREDIENTS
125 g butter or margarine, softened
250 ml (130 g) icing sugar, sifted
4 extra-large egg whites
250 ml (140 g) Snowflake cake wheat flour
Orange filling
60 ml (30 g) Snowflake custard powder
30 ml sugar
500 ml fresh orange juice
10 ml grated orange rind
200 ml fresh cream
fresh berries, chopped mint and lemon zest for garnishing

METHOD
1. Tuiles: Cream butter and icing sugar together. Add egg whites, one at a time, beating well after each addition until light and creamy.
2. Sift flour and add, mixing until just combined. Do not over-mix. Refrigerate for about 1 hour.
3. Filling: Combine custard powder, sugar and a little orange juice and mix to a smooth paste. Bring remaining orange juice to the boil in a small, heavy-based saucepan. Add custard mixture, whisking constantly, and cook until mixture is thick and smooth. Remove from heat and add rind. Leave to cool completely.
4. Spoon heaped teaspoonsful of tuile mixture onto a greased baking tray. Spread until about 10 cm in diameter. Leave enough space for spreading.
5. Bake in a preheated oven at 180°C for 5-7 minutes. Working very quickly and carefully, remove from baking tray immediately and place over the bases of small glasses or ramekins and press lightly to mould into a little basket. Leave to cool slightly. Place onto wire racks to cool completely. Continue to bake in batches.
6. Whip cream until stiff peak stage and fold into orange filling. Spoon filling into tuile baskets and garnish with berries, mint and lemon zest.

Source : Snowflake
Prepared, tried and tested by :Gail Haselsteiner

Chocolate Oatmeal No Bake Cookies

Chocolate Oatmeal No Bake Cookies

½ C Butter
2 C Sugar
½ C Milk
4 Tbsp Cocoa
½ C Peanut Butter
3 ½C Quick cooking Oats
2 tsp Vanilla

Include the initial 4 fixings in a pan. Bring rolling to a boil, and boil for minute. Mix in the next 3 fixings and drop onto wax/foil paper. And allow to cool until set

Source: Archive

Comment: Rita Pretorius These are the best. I add some coconut to it. It freezes well too. Have been making this for a few years now

Sweet and sour beefballs

Sweet and sour beefballs Tried Tested

Ingredients
500g lean beef minced
2 eggs
2 tbsp breadcrumbs
2 tbsp flour
1 cup carrots chopped
1 cup grated cabbage chopped
1 medium onion
1 cloves garlic crushed
Salt and pepper
Chopped basil
For sweet and sour sauce
2 tbsp white vinegar
Ginger chopped julliene
Carrots chooped julliene
Red bell pepper chopped julliene
Yellow bell pepper chopped julliene
1 large onion chopped julliene
1 tsp annato poewder soak in 1 tsp of water
1/2 cup light brown sugar
Salt and pepper to taste

Direction
For the mince beef balls place the carrots,cabbage,onion,basil and garlic in a food processor blitz for 2 minutes then transfer to bowl, add the minced,egg,breadcrumbs and flour season with black pepper and salt then spoonful the mince on your palm and shape it like ball continue until the minced are all used. Then heat oil in frying pan fry the mince for 4 to 5 minutes until brown in color. Drain with kitchen towel and set aside.
For the sauce:
Mix al ingredients in a saucepan and boil it until the sugar is thickened . Pour over the beef balls serve with steam jasmine rice. Enjoy

Prepared, tried and tested by:   All joy’s lovely cooking

CHICKEN PICCATA with PARSLEY LEMON PASTA

Sorry no picture available
Boil fettucine in boiling water, add 1 ts salt, 2 TB olive oil.
Heat olive and butter in pan
Season chicken breasts with salt and pepper. Season flour with salt, pepper, 1 tsp smoked paprika, 1 tsp chicken spice. Dredge chicken in flour and brown in olive oil and butter mixture. Set aside.

LEMON PICATTA SAUCE
Mince a clove of garlic and add to pan drippings 30 seconds.
Add ½ cup white wine, ½ cup chicken stock, 4 slices of lemon, and the juice of one lemon turn up heat and allow to reduce. (Remove lemon slices and place on chicken)
Add ¼ cup cream. Add 1 TB capers and stir. Stir 2 TB chopped parsley.
Melt butter in skillet, add noodles, add parsley and zest of one lemon, salt and pepper.
Layer noodles, place chicken, lemon slices on top, Pour picatta sauce over and garnish with parmesan shavings.

Posted, Tried and Tested Melanie Kramar

Chives and Walnut Vegan Ricotta

Chives and Walnut Vegan Ricotta

Ingredients:
3lt soya milk
150ml lemon juice
pinch of salt
50gr chopped chives
50gr chopped walnuts

Method:
Boil soya milk in a big pot up to 90•C, then pour the lemon juice, add a pinch of salt, chives and walnuts, cover the pot with its lid and let it set for at least 30mins, so the milk can curdle. After 30 mins place a muslin in a colander over a large bowl, ladle the curds into the colander and allow them to drain for about 2-3 hours.
Transfer the drained curds, still in their muslin, to a basket cheese mould, set on two chopsticks on a baking tray and leave for further 4 hours. To store transfer the cheese mould to an airtight container and keep in the fridge for up to 5 days.

Source: Archive

Chicken and Capers

Chicken and Capers

Ingredients
4 boneless, skinless chicken breasts.
1/2 cup flour
1 1/2 teaspoons paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 tablespoons unsalted butter
1 tablespoon olive oil
4 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons drained capers
Lemon slices and chopped flat leaf parsley for garnish, if desired.

Instructions
1. In a large Ziploc bag, combine the flour, paprika, salt, and pepper and toss to combine.
2. Place the chicken breasts between two sheets of wax paper and pound until each is about 1/4-inch in thickness.
3. Place the chicken breasts into the bag, one at a time and shake to coat. Shake off excess when removed.
4. Preheat oven to 170 degrees F.
5. In a large skillet, heat the butter and olive oil over medium until it starts to bubble.
6. Sauté the chicken breasts in groups of two for 2 – 3 minutes on each side. Be careful not to overcook – no one likes rubbery chicken.
7. It may be necessary to lower the heat a touch if butter and chicken should start to darken too quickly.
8. Place on an oven-safe serving dish and place in oven to keep warm while cooking the remaining chicken and until serving.
9. After all of the chicken has been cooked, add water to the skillet, scraping the bottom with a rubber spatula.
10. Add the lemon juice.
11. Remove from heat and pour over plated chicken.
12. Sprinkle capers and add lemon slices and chopped parsley, if desired.

Source: Archive

Impossible Incredible Pie

Impossible Incredible Pie Tried Tested

Ingredients
2 cups 1% milk (you can use full cream or any other milk you prefer).
1 cup sweetened shredded coconut
4 Large eggs
1 tsp vanilla
½ cup blending flour (again use what you have). I prefer to use smooth blending flour, as it’s very fine and easy to work with.
8 Tblsp butter, I used margarine (did not have butter, although it will make it richer in taste, but you decide)
½ cup sugar (I used less than the original recipe called for, as I used sweetened coconut, did not have unsweetened coconut, so had to compensate with the sugar)
¼ teaspoon nutmeg and cinnamon mix for top (the recipe calls for nutmeg, but I mixed some cinnamon with mine)

Instructions
1. Mix all ingredients in a blender, blitz it for 5-10 seconds, just till mixed and pour into a greased and floured pie plate and bake 350 F for 45 minutes.
2. It makes its own crust and tastes divine.
3. Serve it on it’s own or with your favorite ice cream, I used Beyers French vanilla.

Let it sit for about 24 hours in the fridge before eating as the flavor settles over time, that is if you can stop yourself from eating it as soon as you take this ‘impossible incredible pie’ out of the oven!

Original Source: http://lovefoodies.com/impossible-pie.html
Adapted, tried and tested by: The Recipe Hunter (Cook & Enjoy)

Pineapple Fridge Tart

Pineapple Fridge Tart Tried Tested

The quickest and easiest desert to rustle up, Pineapple fridge tart. I’m trying it with cling peaches next time.

Ingredients
2 Packets Tennis biscuits
1 Tin Crushed pineapple
1 Tin Ideal milk (evaporated milk) must be cold leave in fridge overnight.
1 Packet of Pineapple flavour jelly

Drain the pineapple juice into a saucepan and heat on medium heat. Add the jelly powder and stir until the jelly has dissolved. Remove from heat and set aside to cool down.
In a bowl beat your chilled ideal/evaporated milk until it is double its size and light and fluffy. Add the cooled down jelly juice mixture and gently fold it together. Once combined add the crushed pineapple and fold in gently. In a square dish, layer the tennis biscuits until the base of the dish is covered with a single layer.
Pour the mixture over the biscuits. Add 2nd layer of biscuits and top with the pineapple cream mixture. Crush a few tennis biscuits and crush them to sprinkle lightly over the top. Sprinkle with some crumbled flake. Leave the tart in the fridge for 2 hours before serving.

Preparead, Tried and Tested by Melanie Kramar