It only feels like the kids just went back to school for term 3 and now we are starting the school holidays again. I don’t know about you but it gets more difficult to keep the kids entertained as the year goes on. On the plus side the weather is warming up so beach and park days are definitely on the agenda and is free bonus.
Here is a old school favourite that I’ve adapted to a refined sugar free recipe and has a gluten free option. Another sweet kids treat without the sugar hit to feed the kids and their friends these holidays.
Continue reading “Strawberry Jam Coconut Slice”
Fresh figs, Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.
I sourced some from my local fruit shop as flying to Sydney might not seem feasible to collect some from his garden though with the price of them in store it was very tempting let me tell you. Not sure if it is just an Italian obsession but these fruits just tantalize the taste buds like no other.
Perfectly enjoyable on their own, though I did decide why not experiment and make a tea cake with these beauties whilst they are at their best. We have all used the dried kind before but fresh figs in baking is a whole new ball game, on another level on enjoyment. The sweetness they contribute is perfect when making desserts without added sugar, it gives the sweetness in a natural form. Pairing with another favourable natural sweetener thank god for the bees the purest kind, raw honey of course. They are truly made to go together like mac and cheese, gin and tonic, like bacon and eggs well you get where I am going here.
The cake turned out a treat. I substituted the flours to make it gluten-free and can I just say when I turned it out I was so pleased. This moist teacake (I hate to use that word but that's the best way to describe it) sweet and delicate, Oh and the smell of the figs and honey filled the whole kitchen.
I was in fig heaven.
If you are a fig lover this is one cake worth making. Served warm with melted honey drizzled over the top. You can add a dollop of fresh whipped cream or natural yoghurt to top things off.
Continue reading “Gluten Free Fig & Honey Cake”
The most buttery, crumbly cookies you ever did eat. Lunch Box treats never looked so good need I say more!
Chocolate Chip Cookies
1/3 cup coconut sugar
2 cups wholemeal spelt flour (brown rice flour for GF)
1 tsp bicarb soda
200g 70% dark choc chips or chocolate broken into chunks
- Preheat oven to 180’C and line a baking tray with baking paper
- Beat butter, vanilla, coconut sugar and egg in an electric mixer until light and fluffy
- Mix through flour, bicarb soda, and chocolate
- Roll mixture into heaped teaspoon size balls
- Place balls 2 inches apart and bake for 15 mins
- Cool completely on tray store in an air tight container in the pantry
Winter baking makes dealing with the cooler weather more warm and comforting, what more it makes us feel like staying indoors and catching up on things at home that we may not get around to doing during the busy Summer months when all we want to do is enjoy the sunshine. Take this time to get creative in the kitchen and bake some healthy afternoon treats. Continue reading “Orange, Almond & Turmeric Cake”
What’s even better than a warm apple pie? A apple and rhubarb galette of course.
Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet rhubarb. After all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.
making the galette crust dough
I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins
Pre-cook the apples and rhubarb and strain the excess liquid
They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.
Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.
Bake for 30 mins until pastry is golden.
I also made a real custard no carton, powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.
Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard
Spelt short crust pastry:
2 cups wholemeal spelt flour
150g cold butter cubed
1/3 cup cold water
2 tbsp coconut sugar
1kg (5-6) golden delicious red apples
1/2 bunch rhubarb (3-4 stalks) roughly chopped
1/3 cup organic raw honey or rice malt syrup
2 tsp vanilla paste
1 tsp cinnamon
juice 1 lemon
2 tbsp coconut sugar, to top
Homemade Custard Recipe
- Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
- Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
- Preheat oven to 180’C
- Meanwhile make the filling; Core and slice apples into thin wedges
- Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
- Cook covered for 15-20mins till fruit has softened
- Take of the heat and strain and discard the excess liquid
- Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
- Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round pizza tray
- Arrange filling in the centre of the pastry leaving a border around
- Fold the edges over the filling leaving the centre filling exposed
- Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
- Remove from the oven allow to cool slightly
- Serve with Real Homemade Custard