I did some cooking today. A lot of ‘try and see if it works’ recipes. Some, to put it mildly, did not work. Others did, so I’m sharing those here. I’ll start with my favourite…
(all recipes in this post are gluten, dairy, soy and sugar free. The only possible exception is the museli slice/cookies recipe, as this depends on what ingredients you choose to use)
Baked Raspberry Stuffed Pear with Rice Milk Custard and Toffee Drizzle
(If you don’t like pears this recipe would work beautifully with an apple too)
For this recipe I used a red Anjou pear like this… …but any firm flesh pear would work fine. I’m listing the ingredients to make one serve, that way you can increase them for however many people you’re cooking for.
- Remove the core from one pear and place it in a baking paper lined dish. Stuff the hole of the pear with raspberries (I used frozen ones). Bake at 180C until cooked (but still holding its shape, no need to overcook).
- When pear is cooling prepare the custard. You want one cup of ricemilk for this. Pour almost all into a saucepan, leaving a little in the cup. To the ricemilk in the cup add a tablespoon of cornflour and a half a teaspoon of vanilla essence. Combine until smooth. If you’d like this to be sweet add a teaspoon full of honey too. Warm the milk in the pan on a low heat and as it begins to warm add the mix from the cup, stir continuously until it thickens.
- Pour the custard into a dish and add your pear and raspberries in the middle.
- To make the toffee you just need a little honey. I used a tablespoon, but you could use less. In a small saucepan warm the honey over very low heat, stirring as you bring it to the boil. Allow it to simmer/bubble for a couple of minutes until you see it get a slight caramel colour (careful not to burn!). Turn heat off and allow the bubbles to settle (happens very quickly) before spooning it over your pear and custard.
- Grate a little lemon rind on top then pop it in the fridge or freezer for around 5 minutes to harden the toffee.
- It’s lovely cool but even nicer eaten when still warm inside, which it will be at this point.
This makes a really delicious winter dessert.
Chocolate Hazelnut Protein Dipped Almonds
Hubby loves these
- 1 cup almonds
- 1 1/2-2 tbsp coconut oil
- 1 tbsp cocao powder
- 1 tbsp chocolate protein powder – vanilla would work too (I use a dairy free version)
- 6 drops vanilla essence
- 6 drops natural hazelnut flavour extract (there are a few of these around. This is an optional addition to the recipe. If you don’t have this but would still like the hazelnut flavour I’d suggest replacing the protein powder for a teaspoon hazelnut meal)
- 1 tbsp maple syrup
Warm the coconut oil to soften it a little then add other ingredients. Dip the almonds and place on a lined tray to harden in the fridge. Done <3
(Note: These make a yummy, healthy and filling snack, but the protein powder does give the chocolate more texture. If you’d prefer a smoother choc coating and to just rely on the protein in the almonds feel free to exclude the protein powder all together
Mocha Protein Pancakes
Unfortunately I didn’t get a photo of these because they were made in a flurry of kitchen activity. That’s a shame because they looked good and tasted even better. Moist, delicious and healthy. Yum <3
(note that my measurements tend to be generous – so heap those tablespoons This makes a few medium/large sized pancakes. If you want to make more just increase quantities)
- 1 tablespoon almond meal
- 3 tablespoons gluten free self raising flour (I use Orgran self-raising)
- 1 egg (whole egg or egg white, up to you)
- 1 tablespoon oil (I used olive oil)
- 1 tablespoon dairy free protein powder (I used vanilla flavour)
- 1 tablespoon honey
- 1/2 cup rice milk
- 1teaspoon instant coffee (I used organic decaf) and 2 teaspoons cacao dissolved in 1/4 cup boiling water
- 1/2 teaspoon bicarb or baking powder if your choice
Combine ingredients in a bowl and mix. I find gluten free flour tends to be harder to get lumps out of, so you may find a beater easier for this.
Cook on a greased pan over very low heat (like other higher protein pancakes they take a little longer to cook through and are prone to burning if the heat is too high).
Enjoy with either honey, maple syrup or if you want to be decadent mix a little honey or maple syrup with some cacao powder for a delicious sauce (you may want to warm the honey a little to soften it for this). If you want to avoid any extra sweetener some fresh banana or strawberry slices would be delicious <3
Chocolcate Museli Slice/Crunchy Museli Biscuits
This one can be either depending on how you prepare it. The ingredients that you use for this are pretty flexible, the idea is for a museli mix that you’ll enjoy. This is what I used and it worked beautifully.
- 1/2 cup rolled oats
- 1/2 cup rice flakes (I got the pure rice flakes, which are just rolled brown rice)
- 2 tablespoons currants
- 1/2 cup dried fruit of your choice (I used dried apricot, dried apple and dried mango)
- 1/2 cup chopped nuts (I used Brazil nuts and almonds)
- 1.5 tablespoons coconut oil
- 1/3 cup honey (add an extra teaspoon if you’d like it a little sweeter – I did
If you’re making the biscuits…
knead the mix to combine ingredients (you might be more skilled than me and able to do this with a spoon!) and press into biscuit shapes on a lined baking tray. Bake at around 150-170 until they start to brown slightly. They’ll crisp up as they cool.
If you’d like to give them a chocolate drizzle try this. It sets nicely…
- warm a little cacao butter on the stove (depending on how much drizzle you want), and add cacao powder to taste. I added a generous teaspoon of cacao to a generous teaspoon sized piece of cacao butter. Remember that cacao butter is slightly bitter, so you’ll want to sweeten it unless you enjoy bitter chocolate. I used honey, which gave it a lovely flavour but wound up a little sticky due to the fact that honey and cacao butter separate. If you’re going to use honey as your sweetener I’d suggest a little lecithin added to emulsify Alternately sweeten with a little stevia or xylitol.
Drizzle this on top of the biscuits and enjoy I used cacao butter for this as it sets better at room temperature than coconut oil does. If you’re happy to keep your biscuits in the fridge then coconut oil would work just as well and need less sweetening.
If you’re making the slice…
Spread your museli mix on a tray and pop it in the oven until you see it start to brown ever so slightly. This gives it a nice toasted flavour. If you’d rather it be raw it’s perfectly fine to skip this step.
Combine cacao butter (or coconut oil, up to you) with cacao powder and a sweetener of your choice then pour into a lined container or baking tray. Quantities are up to you here as it depends how much chocolate you want at the base and how dark you want it. Assume that you’re using around twice the amount of cacao butter or coconut oil than cacao powder. Add about a teaspoon of vanilla essence and whatever sweetened you choose – just remember that honey doesn’t combine as well with cacao butter so you may want to add an emulsifier or use something else.
If you don’t mind the whole slice becoming a little chocolatey then add the mix now, pressing it onto the chocolate base. If you’d rather a slight separation, chill the chocolate base for a few minutes to get it a little firmer, then press the mix on top. Slice and enjoy
This is best eaten fairly fresh as it has a nice crunch to it, but can be stored in a sealed container in the fridge and enjoyed for several days. My five year old loved this one
Copyright Nirvana Dawson 2013