Cranberry & Pistachio Cheesecake Bites w Gingernut Crumb

These little morsels are the perfect introduction to Christmas desserts! Still light and simple yet the perfect thing to take along to a family gathering!

Spiced with cinnamon and allspice (pimento) and orange, and with added interest of cranberries and pistachios, then rolled in a ginger nut crumb, they taste everything Christmas!

You could change the flavours around or add other nuts in reference to your tastes!

Cranberry & Pistachio Cheesecake Bites w Gingernut Crumb
Yields 20
Spiced zesty little bites of creamy Christmas goodness!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Gingernut Biscuit Crumb
  1. 160g Rapadura Sugar
  2. 150g Organic Butter, cubed
  3. 1 tsp Vanilla Essence
  4. 1 Organic Egg
  5. 2 tsp Ground Ginger
  6. 1/4 tsp Bicarb
  7. 185g Wholemeal or White Spelt Flour
Cheesecake Balls
  1. 250g Cream Cheese
  2. Zest of 1/4 Orange
  3. 1/4 tsp Allspice (Pimento)
  4. 1/4 tsp Cinnamon
  5. 50g Maple Syrup
  6. 1 tsp Vanilla Essence
  7. 100ml Double Cream or 100ml Softly Whipped Pure Cream
  8. 20g Cranberries
  9. 20g Pistachios
Instructions
  1. Gingernut Crumb: Preheat the oven to 180ºC. Line a large baking tray with baking paper and set aside.
  2. To make the ginger nut crumb place the sugar, butter, vanilla and egg into the Thermomix and mis 30 Sec/Speed 4.5.
  3. Add the ginger, bicarb, and spelt and mix 10 Sec/Speed 5.
  4. Smooth out the mix onto a prepared baking tray and bake for 15-20 minutes or until dark golden brown in colour. Leave to cool completely on the tray. The ginger nut slab should be slightly crisp to the touch.
  5. Once cooled, process 3 Sec/Speed 6. Pour into a bowl and set aside for rolling the balls in.
Cheesecake Balls
  1. Place the cranberries and pistachios into the Thermomix and chop 3 Sec/Speed 7. Set aside.
  2. Without cleaning the bowl, place the cream cheese, orange zest, maple, spices and vanilla into the Thermomix and mix 5 Sec/Speed 5. Add the cream and mix another 10 Sec/Speed 5.
  3. Add the reserved cranberries and pistachios and mix 5 Sec/Speed 3/Reverse.
  4. Place into a bowl in the fridge to firm for 30 minutes. Roll Tbsp amounts into balls and coat in the ginger nut crumb. Place back in the fridge to firm before serving!
Notes
  1. Use any leftover crumbs to top Christmas morning pancakes or Pavlovas!
Kitch'n Thyme http://kitchnthyme.com.au/

Chocolate, Lavender, Blueberry Tart

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I love pastry and desserts! This stunning tart is dairy free and can easily be gluten free too but I make a beautiful spelt shortcrust for this one!

The delicious chocolate filling has lavender infused into it and is completely vegan and dairy free. You can eat a slice of this and feel almost guilt free!

With some sweet little meringues, fresh berries & hazelnut & cacao bliss balls on top along with some dairy free ganache piped on top, what’s not to love!

It looks more complex than what it really is, let me assure you. To keep it simple, I would suggest making the meringues, the bliss balls, the lavender infused coconut milk and even the pastry shell the day before. This will make it really quite straightforward on the day of serving to put all the elements together.

I took this to a luncheon when I first created it and it was literally gone in less than 5 seconds! I could barely get the platter down on the table! That’s a good sign!

Now just imagine this one looking pretty and festive in all its berry adornment on your Christmas table!!

I hope this one truly satisfies you!

Chocolate, Lavender, Blueberry Tart
Serves 10
With almost a nutella like filling, this delectably dairy free chocolate berry lavender tart will suit any gathering or festive celebration perfectly!
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Shortcrust Pastry
  1. 100g Rapadura Sugar
  2. 1/2 Lemon, rind
  3. 150g Wholemeal Spelt Flour
  4. 150g Unbleached Spelt Flour
  5. 150g Organic Butter
  6. 1 Egg
  7. 1/2 tsp Vanilla Essence
Chocolate Lavender Filling
  1. 160g Coconut Milk
  2. 2 Tbsp Culinary Dried Lavender Flowers
  3. 120g Hazelnuts, roasted
  4. 160g Coconut Oil
  5. 240g Maple Syrup
  6. 100g Raw Cacao Powder
  7. 2 tsp Vanilla Essence
  8. pinch salt
Meringues
  1. 130g Eggwhites (approx 3 eggs)
  2. 1 pinch salt
  3. 250g Raw Sugar
  4. 1 tsp Vanilla Essence
Hazelnut & Cacao Bliss Balls
  1. 140g Roasted Hazelnuts
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 80g Maple Syrup
  5. 50g Raw Cacao Powder
  6. 4 Medjool Dates, seeds removed
  7. 1 tsp Vanilla Essence
  8. pinch salt
  9. 200g Almond Meal
  10. 125g Fresh Raspberries
  11. 125g Fresh Blueberries
  12. Fresh Edible Violets
  13. Culinary Dried Lavender Flowers
Shortcrust Pastry
  1. Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
  2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
  3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. and press into a large round tart shell.
  4. Place back into the fridge for a 30 minutes to chill.
  5. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
Chocolate Lavender Filling
  1. Place the coconut milk and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2. If you have time you can place in the fridge and leave in the fridge overnight to really absorb the lavender flavours. Strain the coconut milk and discard the lavender then set aside.
  2. If you need to roast the nuts, place onto a baking tray and roast for 10-15 minutes on 180°C. Let cool before using your hands to rub the nuts together to get rid of the skins.
  3. Place the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  4. Add all the remaining ingredients along with the reserved lavender coconut milk and cook 2 Mins/50°/Speed 3.
  5. Pour the filling into the cooled tart shell, (reserving 4 Tbsp to pipe on the top) and set in the fridge for 30 mins.
Meringues
  1. Preheat the oven to 35ºC to 40ºC. (You are just dehydrating, so you want the temperature really low so they keep their colour!)
  2. To make the meringues, place the raw sugar into the Thermomix and mill 20 Sec/Speed 9. Set aside.
  3. Clean and thoroughly dry the mixing bowl before placing the butterfly whisk into the Thermomix. Add the egg whites, pinch of salt and whip 2 Mins/Speed 3. Add the sugar gradually and whip 5 Mins/37º/Speed 3 or until your mixture forms stiff peaks and the sugar is fully dissolved!
  4. With a plain round piping nozzle pipe onto your baking trays lined with baking paper.
  5. Place them into the oven to dry for approximately 3-4 hours. (Depending on your oven, you may wish to leave the oven door slightly ajar. Keep an eye on your meringues as you don't want the to lose their beautiful white colour.) You can then leave them in the oven overnight to completely dry out.
Hazelnut & Cacao Bliss Balls
  1. Place 80g hazelnuts into the Thermomix and chop 15-20 Sec/Speed 4. Set aside in a shallow bowl for rolling.
  2. Place the remaining 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the oil, milk, maple, cacao powder, vanilla, salt and dates and cook 2 Mins/50°/Speed 3.
  4. Add the almond meal and process 10 Sec/Speed 4-5/Reverse.
  5. Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
  6. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm.
  7. Assembly: To assemble the tart, place the bliss balls on the tart and arrange the raspberries & blueberries over the tart. Using a star shaped piping nozzle delicately pipe the leftover ganache filling in the spaces over the tart. Place a couple of little dried lavender flowers on the piped ganache. Delicately top with the meringues and some fresh violets and your tart is finally complete!
Notes
  1. It looks more complex than what it really is, let me assure you. To keep it simple, I would suggest making the meringues, the bliss balls, the steeped coconut lavender milk and even the pastry shell the day before. This will make it really quite straightforward on the day of serving to put all the elements together.
Kitch'n Thyme http://kitchnthyme.com.au/

Purple Carrot & Blueberry Muffins

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Beautiful days with friends relaxing on their family farm, eating fluffy carrot cupcakes and sharing sweet memories.
These cupcakes came about like that! My friend had had all sorts of hassles with an oven not working, having to put the prepared batter in the fridge overnight and then trying to figure out how to fix them the next day so they would rise!
Well look what happened! The end result were the fluffiest, most moist and delicious cupcakes ever!

I came home and had this beautiful bunch of purple carrots starring at me in the fridge along with my beautiful local fresh market blueberries! The thought came! Do a twist on a traditional carrot cake muffin with sultanas and use blueberries instead and purple carrots for a deep purple colour!
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The colour is fabulous when baked! A very deep colour with even richer blueberry purple coloured pops throughout! Yum!

The molasses can easily be replaced with another syrup sweetener, but the molasses does have a rich type flavour and is also very mineral rich.

I use an Avocado oil from Costco which is a beautiful neutral flavour and light in colour. After some research we have found out that it’s not produced with hexanes or other harmful chemicals etc so is great for making cakes or mayonnaises.

You can easily use orange carrots in the muffins instead of the purple ones. They are often available at my farmers market and thought this was a perfect use for them!

Enjoy these gorgeous muffins! I’m sure neither you or your kids will be disappointed!

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Purple Carrot & Blueberry Muffins
Yields 12
These gorgeous muffins are incredibly light and fluffy, they resemble a carrot cake but with the sweet pops of blueberries and in season purple carrots they are nothing but delicious!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 100g Organic White Spelt Flour
  2. 100g Wholemeal Spelt Flour
  3. 2 tsp Baking Powder
  4. 1/2 tsp Bicarb Soda
  5. 120g Rapadura Sugar
  6. 1 tsp Pimento
  7. 1/2 Orange, tested
  8. 150ml Avocado or Macadamia Oil
  9. 20g Mollasses or Coconut Flower Nectar
  10. 2 Organic Eggs
  11. 200g Purple Carrots, grated
  12. 100g Blueberries
Cream Cheese Icing
  1. 250g Cream Cheese
  2. 80g Organic Butter
  3. 50-80g Honey or Maple Syrup (for really white icing use milled raw sugar)
  4. 1 Tbsp Lemon Juice or 1 tsp Vanilla Extract
Instructions
  1. Preheat the oven to 180°C. Line a 12 hole cupcake tin with baking paper or muffin cases.
  2. Place the flours, baking powder & soda, rapadura & pimento into the Theromix mixing bowl and mix 5 Sec/Speed 5.
  3. Add the orange zest, oil, molasses & eggs and bring the mix together Speed 4/5 Sec.
  4. Add the carrot & blueberries and mix together 5-10 Sec/Reverse/Speed 2.
  5. Divide the mixture among the paper cases and bake in the oven for 15-20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before cooling completely on a wire rack.
Cream Cheese Frosting
  1. Place all ingredients into the Thermomix mixing bowl and mix 20 Sec/Speed 4. Pipe frosting with desired piping nozzles onto cooled muffins.
Notes
  1. *The molasses can easily be replaced with another syrup sweetener, but the molasses does have a rich type flavour and is also very mineral rich.
  2. *I use an Avocado oil from Costco which is a beautiful neutral flavour and light in colour. After some research we have found out that it's not produced with hexanes or other harmful chemicals etc so is great for making cakes or mayonnaises.
  3. *You can easily use orange carrots in the muffins instead of the purple ones. They are often available at my farmers market and thought this was a perfect use for them!
Kitch'n Thyme http://kitchnthyme.com.au/

Cranberry, Oat & Choc Chip Cookies

Cran, oat, choc chip cookiesI came up with these scrumptious cookies a little while ago when I felt like making cookies but wanted a change from the husbands favourite of Cranberry & Macadamia! I was dreaming of something more hearty and thicker, like a really filling cookie. Well I kept dreaming and was drawn to a favourite classic combo of oats, cranberries and choc chips. Couldn’t be more simple, yet hearty and everything I wanted in a big fat bite of cookie!

Rapadura is a perfect sweetener in these cookies. A, because it’s much less refined that a white sugar or brown sugar. And B, because it will help the cookie to, once again, spread more slowly in the oven with it’s more complex sugar cyrstals which break down slower in heat. And C, because it will help the dough to be that much drier- a wetter dough will spread more quickly!
Cran, Oat, & Choc Chip cookie

The creaming of the butter and sugar is really important too. The more air you can incorporate into the dough for these little gems the better! This air creates little bubbles, and when they enter the oven, the steam created causes the bubbles to expand and grow into super fluffy, puffy cookies!

They’ll look like little ant mounds when they come out of the oven so it’s really important to give them that gentle tap straight away so you end up with that perfect looking and textured cookie – crunchy on the outside, soft and oozing in the middle! Yumm!

I love the cinnamon hit in them! It’s so delicious! You could even use some pimento (Allspice) in them if you like too!

These cookies seriously take minutes to make, they are so ridiculously delicious and yummy for the whole family. So get in, whip up a batch and you won’t be disappointed! xx

Cranberry, Oat & Choc Chip Cookies
Yields 18
Scrumptious morsels of cookie deliciousness perfect for any snack, picnic, or teddy bear party!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 80g Rapadura Sugar
  2. 125g Organic Butter, softened
  3. 1 Organic Egg
  4. 1 tsp Vanilla Powder, Paste or Extract
  5. 125g Rolled Oats
  6. 2 tsp Cinnamon
  7. 1/2 tsp Bicarb Soda
  8. 110g Wholemeal Spelt Flour
  9. 50g Unsweetened Cranberries
  10. 30g Chocolate Chips (rapadura sweetened - I use Organic Times brand)
Instructions
  1. Place sugar into the Thermomix bowl and mill 20 Sec/Speed 9. Insert Butterfly.
  2. Add the butter and cream 1 Min/Speed 3.
  3. Add the egg and the vanilla and cream 20 Sec/Speed 3. Remove butterfly.
  4. Add the oats, cinnamon and bicarb and mix 20 Sec/Speed 2/Reverse.
  5. Add the flour and mix 15 Sec/Speed 2/Reverse or until just combined.
  6. Add the cranberries and choc chips and mix 5 Sec/Speed 2.5/Reverse.
  7. Place the cookie dough into the fridge for 45-60 Mins to firm. This is an important step to ensure your cookies don't spread. Soft things will spread more quickly than firm, so it's important to give them a little chill-out time in the fridge to firm.
  8. 20 minutes prior to getting your cookie dough out of the fridge, preheat your oven to 180°C and line to large baking trays with baking paper or get your silicone baking mat out.
  9. Once chilled, roll slightly heaped Tbsp sized portions of dough into a ball and place on the baking tray. Don't be tempted to squash them flat - they will spread more slowly in their ball shape.
  10. Bake for 10 minutes or until the edges are just turning golden brown.
  11. Remove from the oven and using a breakfast spoon, quickly and gently tap down these fluffy puffy mounds. This will give them the right finished look and also expose the oozing yummy chocolate!
  12. Cool completely on a wire rack before storing in an airtight container for up to 5 days....if they last that long! Let me assure you that they won't! 😉 Enjoy!
Kitch'n Thyme http://kitchnthyme.com.au/

Real Dark Chocolate Easter Crème Eggs

Easter Creme Eggs 3I know that you will have all been hoping and waiting for these delectable little Easter treats, but I’m sure that many of you have seen the story about little Mavi that I have shared through our Go Fund Me page. If you haven’t, my dearest friends, who I hold very close to my heart and are like family to me along with all their extended families, very suddenly lost their precious 2 1/2 year old son in a tragic farm accident last Tuesday 15th March in rural NSW. It has been such an incomprehensibly sad time for my dear friends, for their extended family and for us as friends. The pain that we are feeling is nothing compared to their grief…we are just with them in spirit through tears and many many prayers.
Maverick Here is a picture of our beautiful most treasured and loved beyond measure Mavi.
Setting up the Go Fund Me page has taken up a large amount of my time and I apologise for getting this to you a little later than usual. But losing a child would have to be one of the worst possible things to go through in life, and as a friend you just want to be there to help, in some kind of small way. We have been thoroughly amazed to see the support network that have rallied behind them to ease their burdens slightly by generously donating to their fund. Between it being aired on the local TV station later this week and their local bank running a fundraiser too, it’s been truly wonderful to see that Aussie spirit of lending a helping hand so evident! If you feel compelled to donate or share please please do so. You can donate easily on the site or scroll to the bottom to copy and paste the link to share. Thankyou thankyou thankyou!

I truly hope that you will take the opportunity to create these beautiful little treats with your children over the coming Easter holidays. Make these together, cuddle your children extra tight, and nourish their hearts, minds and bellies.

I pray you have a safe, healthy & happy Easter and I send much love from my family to yours. Gabrielle xx

*****************A little about the Chocolates*****************************

With chocolate made from scratch from real ingredients these Easter eggs are the perfect treat to pull out and enjoy with your families this Easter.

I have this long time dream of one day being able to visit one of the amazing chocolate making establishments around the world. Perhaps the Callebaut factory in Belgium (right now I send so much love to all those that have suffered enormously over there….just such a sad world!!!) or some of the amazing places where chocolate is made in Switzerland or over Europe.

But for now having a go at making my own will have to suffice. Of course some of the steps like refining the chocolate to improve the taste and texture (called ‘Conching’) are quite tricky to do at home.
But hey this chocolate is real, without being loaded with unneccesary chemicals, preservatives and loads of sugar. This chocolate is good for your body, and is completely guilt-free.

When you buy a block of chocolate from the shops you’ve probably noticed that it has 3 big ingredients. Cacao paste (aka cocoa paste, cocoa mass, cocoa liquor), Cacao butter or cocoa butter, and sugar. So here I’m using cacao paste from Maretai Organics and Cacao Butter to make a great homemade version without all the added nasties. Cacao paste already has cacao butter in it, which is the fat, so unlike other raw chocolate recipes I use less cacao butter in a recipe that uses cacao paste to begin with.

My chosen sweetener that I use here is Coconut Nectar. You can substitute with coconut palm sugar however the mouth feel of the coconut nectar is just that much smoother and the overall texture of the chocolate is just sensational!

Easter Creme Eggs 2For the filling of these eggs, I’ve used a product called Coconut Paste. It’s not coconut butter, it’s finer and runnier, yet super duper creamy, smooth and just incredible. I buy the Loving Earth , I think it’s the best out there! The filling is dairy free, almost like a light caramel or a condensed milk in texture and then once set in the eggs in the fridge it turns fudgey and delightful.

If you don’t want to join these eggs together, you can just place some filling in the prepared chocolate shells and then once set in the fridge cover with chocolate to set. Up to you.

As much as I think making the chocolate from scratch is a whole lot of fun, if you can’t source the products in time for easter just do them at a later point over the holidays or use a good quality dark or organic chocolate. Enjoy!

Real Dark Chocolate Easter Creme Eggs
Yields 16
Deliciously creamy guilt free healthy Creme Easter eggs.
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Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Ingredients
  1. Chocolate
  2. 150g Cacao Paste (I use Maretai Organics)
  3. 50g Cacao Butter
  4. 60g Coconut Flower Nectar or Coconut Palm Sugar
  5. 1/2 tsp Vanilla Powder
Creme Egg Filling
  1. 200g Coconut Paste (I use Loving Earth brand)
  2. 100g Coconut Nectar
  3. 100g Coconut Milk
  4. 2 tsp Vanilla Extract
  5. Extra Coconut Paste for drizzling
Instructions
  1. To make the chocolate place the cacao paste & cacao butter into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the coconut nectar and vanilla and melt and mix 5 Mins/37°/Speed 2.
  3. Pour the chocolate into a bowl and set aside for about 5-10 minutes to thicken slightly.
  4. Dampen a small piece of paper towel and wipe out the easter egg moulds with a little macadamia or rice bran oil. This will help the chocolates to release easily and also to give them a nice gloss.
  5. Pour the chocolate into medium easter egg moulds and swirl around until coated. Place in the fridge to set for about 5-10 minutes before repeating this step 2-3 times to get a good layer of chocolate in each mould. You may like to do this with a small paint brush to make sure you are getting a really even thick coating. Using a pastry scraper or a ruler drag across the chocolate to ensure a clean edge everytime you add a layer.
  6. You will need a total of 32 chocolate egg halves, so you may need to do this several times depending on how many moulds you have.
  7. Whilst your chocolate is setting, make the creme filling. Place the coconut paste, the nectar, coconut milk & vanilla into the Thermomix and mix 10-15 Sec/Speed 3. Set aside until ready to use.
  8. Gently un-mould the egg halves, being careful not to over handle as the heat from your hands will melt the chocolate. Place a small spoonful of the filling into each of the halves, levelling them off at the top. Sit the halves on a tray and carefully place them into the fridge to set for about 20 minutes or until the filling has hardened.
  9. To stick the two edges together, heat a baking tray slightly then place the halves briefly onto the tray to heat, then gently push the edges together, running your finger around the entire edges to seal properly.
  10. Place back into the fridge to set firm. You can serve them at this point or you can drizzle with a little extra coconut paste for a decorative finish.
Kitch'n Thyme http://kitchnthyme.com.au/

Paleo Chocolate Raspberry Tarts (Gluten Free, Primal)

Choc Raspb Tarts 2So I can’t really remember the first time I made these delightful tarts, however I do remember one of the most recent times when I made them! It was for my sons 3rd birthday last year! To set the scene a little, I decided to buy year passes to our local zoo, and take along a picnic lunch, a perfect simple birthday cake and these pretty little things!

Well that particular day turned out to be a scorching 30°C day! I got up early before it was that hot, baked a delicious flourless 2 tier chocolate cake, my old recipe that I used to do every week at the health retreat. I topped it with a beautiful dairy free chocolate ganache. Not realising how hot the day would be I poured it on, decorated it with all manner of adorable edible flowers, chocolate shards, raspberries, strawberries and blueberries! It looked a real picture!!….But if only I had one! In it went into the container…we packed up and off we went to the zoo. Off we went into the zoo to catch the croc show and low and behold what did I leave in the car, but the cake!!!!!!

Back to the car after only what seemed like 1/2 an hour and I grabbed that little darling, opened it’s lid….and what did I find??? A great big puddle of slidden, sloppy, melted, ganache drenched decadent deliciousness!!! And with that we sang Happy Birthday Z!! It almost seemed unbelievable, but I assure you there was no fixing that leaning tower of cake puddle! My dearest friends who know how perfectionistic I am, gave me an extra tight squeeze, helped me realise it wasn’t the end of the world…almost…and we just slapped it onto our plates…not it wasn’t even sliceable! What we ate was something delicious, despite its unfavourable looks!

That night I brought the remainder home, chucked it into the Thermomix and chopped it all up, then rolled it into balls and froze them. Oh my word, how a seemingly total disaster can be turned into pure delight. This was one of them! Fudgy, rich, and ultra delicious!
Choc Raspb Tarts
What did end up as pretty as a picture and a total hit were these awesome Choc Raspberry Tarts!!

It’s acutally the filling of the Paleo Chocolate Mango Tart with the base of the Lemon Tart combined with seasonal raspberries on top! Blueberries on top would be just as delish!

So here you are! Enjoy!

 

Paleo Chocolate Raspberry Tarts
Yields 18
Delicious healthy nutella-like filling topped with juicy sweet raspberries!
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Prep Time
15 min
Cook Time
15 min
Total Time
40 min
Prep Time
15 min
Cook Time
15 min
Total Time
40 min
Sweet Shortcrust Pastry
  1. 50g Coconut Palm Sugar
  2. 150g Almond Meal
  3. 50g Coconut Flour
  4. 30g Arrowroot
  5. 100g Organic Butter
  6. 1/2 Lemon, zested
  7. 1 Organic Egg, lightly beaten
Filling
  1. 60g Hazelnuts, roasted
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 120g Maple Syrup (approx. 5 Tbsp)
  5. 50g Raw Cacao Powder
  6. 1 tsp Vanilla Essence
  7. pinch salt
  8. 250g Fresh Raspberries
Pastry
  1. Place the sugar into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the almond meal, coconut flour, arrowroot, butter and lemon zest to the bowl and blend 10 Sec/Speed 6.
  3. Add the egg and Knead 15 Sec.
  4. Wrap in plastic wrap, flatten, and place in the refrigerator for 30 minutes to chill.
  5. Preheat the oven to 160°C.
  6. Once the dough is chilled, roll out to 2-3mm thickness between 2 sheets of baking paper.
  7. Peel off the top sheet of baking paper, and using an 8cm round pastry cutter, cut 18 circles from the pastry. You may need to re-roll to get the 18 circles.
  8. Place the cut circles back into the fridge for 5 mins to firm slightly before pressing into 7cm fluted tart shells. Neatly trim the tops and if there are any tares, just use a little of the excess dough to carefully patch it, being careful to maintain an even thickness.
  9. Bake in the preheated oven for 15 minutes or until golden brown.
  10. Remove from the oven, let sit in the moulds for 5-10 minutes before removing to a wire rack to cool completely.* (They will feel very soft as soon as you take them out of the oven but as they cool, the base will harden. If the underside of the bases still feels a little damp once cool, you can turn them upside down and return to the oven for 5 or so minutes to dry out a little further.)
Filling
  1. If you need to roast the nuts, place onto a baking tray and roast for 10-15 minutes on 180°C. Let cool before using your hands to rub the nuts together to get rid of the skins.
  2. Place the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  3. Add all the remaining ingredients and cook 2 Mins/50°/Speed 3.
  4. Pour the filling into the cooled tart shells and set in the fridge for 30 mins before topping each tart with 3 raspberries and returning to the fridge to set firm.
Notes
  1. *They will feel very soft as soon as you take them out of the oven but as they cool, the base will harden. If the underside of the bases still feels a little damp once cool, you can turn them upside down and return to the oven for 5 or so minutes to dry out a little further.
  2. *This is the same filling as I use in my Paleo Chocolate Mango Tart
  3. *This is the same base as I use in my Lemon Tart
Kitch'n Thyme http://kitchnthyme.com.au/

Sarah’s Paleo Nutella Cake

Nutella Cake 2Oh THIS!!!!! Yes this cake will suffice every single naughty nutella craving and every single chocolate craving!

It’s rich, decadently fudgy, brownie-like and yet delightfully healthier than a cake made with jarred crap!

The Nutella part is not that yucky stuff off the shelf! (Sorry if I offend any Nutella lovers!!) But I make my own healthier chocolate-hazelnut spread and use that in place! So if you can forget that it’s not out of a packaged jar, and delight yourself in the flavours that make you think all things nutella, I can tell you that you won’t be disappointed!!…And neither will your body! Shop bought Nutella is full of all sorts of trans-fats, white sugar and who knows what other junk! This is a much better option!!

In the title I’ve stated that it’s Paleo, now in my nutella recipe I do use organic butter as opposed to coconut oil, so more Primal than Paleo, and I do use Organic Dark Chocolate. If you want it to be completely Paleo, then use a dairy free dark chocolate of your choice.

So a bit of history, this gorgeous cake originates from my beautiful sister-in-laws kitchen. Sarah is a wonderful homely cook for her family. Her kitchen always smells of beautiful stocks simmering on the stove, hearty, flavoursome family meals and the sweet aroma of baked cakes or sweet delights! Oh and of course the fermenting crocks of kombucha and marinating feta! And albeit most of it is gluten free and grain free! 

We just love to cook together. With families to feed our individual homes centre much around the kitchen, and with our similar cooking styles, we have loads of fun when we get together!

Nutella Cake

This cake is best served straight from the fridge. You can leave it out, however the nutella softens and the cake texture is more like a cake. I prefer the more set nutella texture and that real fudgy brownie-like crumb!

Sarah's Paleo Nutella Cake
Yields 30
Deliciously fudgy healthy nutella cake perfect for just about any occasion!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
NUTELLA
  1. 60g Roasted Hazelnuts
  2. 75g Coconut Palm Sugar
  3. 100g Organic 70% Dark Chocolate (Use Dairy Free for complete Paleo)
  4. 100g Almond Milk
  5. 70g Butter or Coconut Oil
  6. 30g Raw Cacao Powder
  7. 1 tsp Vanilla Essence
CAKE
  1. 250g Cashew Butter
  2. 160g Rice Malt Syrup
  3. 100g Coconut Oil
  4. 500g Nutella, plus extra for icing (Double batch of the above recipe)
  5. 200g Almond Meal
  6. 60g Coconut Flour
  7. 2 tsp Baking Soda
  8. 2 tsp Vanilla Essence
  9. 120g Roasted Hazelnuts, halved
NUTELLA
  1. Place the sugar into the mixing bowl and mill 10 Sec/Speed 9.
  2. Add the hazelnuts and mill 8 Sec/Speed 9.
  3. Add the dark chocolate and mill 10 Sec/speed 9.
  4. Add all the remaining ingredients and cook 6 Mins/60°/Speed 3.
  5. Place into jars and store in the fridge or set aside in a large bowl for use in the cake.
CAKE
  1. Begin by making a double batch of nutella. Set aside.
  2. Preheat the oven to 170°C and grease and line a large rectangular baking tray.
  3. If you need to make your own almond meal simply place 200g almonds into the bowl and mill 8 Sec/Speed 9. Set aside.
  4. If you need to make your own cashew butter, add 250g cashews to the mixing bowl. Mill 15 Sec/Speed 9. Scrape down the sides and continue 20 Sec/Speed 5 or until a nice nut butter consistency forms.
  5. Add the rice malt syrup & coconut oil and mix 1 Min/50°/Speed 3.
  6. Add the nutella (500g only) and mix 10 Sec/Speed 5. (Keep the excess nutella aside for icing later.)
  7. Add the almond meal, coconut flour, baking soda and vanilla and mix together 30 Sec/Speed 6. (As the mixture gets very very thick at this point, during this 30 seconds, you may like to get your spatula in through the mixing bowl lid to help stir the mixture through.)
  8. Add the hazelnuts and stir into the thick batter with a spatula. Pour into the prepared baking tray and bake for 30 minutes until golden brown and a skewer inserted comes out just clean. Leave the cake to cool in the baking tray for 1 hour.
  9. Spread the remaining nutella evenly over the cake. Tap the tray down gently on the bench to smooth out the icing and then place into the fridge to set.
  10. Once set, remove and slice into 30 squares (5 x 6) or 24 (4 x 6) larger squares and serve.
Notes
  1. This slice will keep in the fridge well for up to a week or can be frozen as well.
Kitch'n Thyme http://kitchnthyme.com.au/

White Nectarine & Coconut Cake (Gluten Free)

Coconut Nectarine Cake 2
White Nectarines are so often sweeter than yellow! I remember eating very sweet yellow ones as a kid, however they just don’t seem to be what they used to be, unless from a beautiful ancient grandma tree!
I think the idea of white nectarine & coconut goes so perfectly together too! The light and white flesh and fresh taste of the nectarine goes so well with white summery coconut!
Coconut  Nectarine Cake 6 Full size
In my Kitch’n Thyme, I don’t use Organic Raw Sugar too often. I prefer to stick to the brown less refined sugars like coconut sugar or rapadura, however this time I wanted to keep the crumb nice and white, so I’ve opted for the raw sugar. I’ve significantly reduced the sugar since the first time I made it!

This cake is quite tall so you could afford to cut the cake into 16 pieces; I’ve even cut it smaller than that. But based on 16 pieces, that’s approximately 2.8 tsp of sugar per slice (not including the sugar content of the fruit). So not too bad, but definitely a treat! One to keep for a special occasion. We all are going to eat sugar at various times in life, I think the important thing is just to be mindful about it when we do eat something sweet, and not get in the trap of eating too much ‘hidden sugar’!

The flour mix is made up of rice, potato, & tapioca. Some people try to avoid the starches because of the low nutritional value, however as a gluten free option to wheat, which once again has a low nutrional value, the starches aren’t necessarily a totally bad option occasionally. Yes they are carbohydrates, but so is wheat, largely. They give a gluten free product a great texture, and make ‘gluten free’ a whole lot more enjoyable for some.
Coconut Nectarine Cake 3
The icing is a really quick lemon coconut butter! It’s super speedy to make and is a better option to a traditional sugar lemon icing!
Coconut Nectarine Cake 5
This cake would make the perfect treat for any birthday party or special occasion. Enjoy!

White Nectarine & Coconut Cake
Serves 16
Fresh, summery, with a delicate soft crumb, this cake is sure to delight the harshest gluten free critics!
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 170g White or Brown Rice
  2. 115g Potato Starch
  3. 75g Tapioca Flour
  4. 15g Baking Powder
  5. 1 tsp Guar Gum
  6. 180g Organic Raw Sugar
  7. 250g Organic Butter
  8. 4 Organic Eggs
  9. 250ml Coconut Milk
  10. 40g Shredded Coconut
  11. 4 White Flesh Nectarines, each cut into 8 wedges
  12. 1 Tbsp Rice Flour
  13. Handful Toasted Coconut Chips, for decorating
  14. 2 Extra White Flesh Nectarines, for decorating
  15. Edible Flowers, for decorating (optional)
Coconut Butter Lemon Icing
  1. 130g Coconut Butter
  2. 2 Tbsp Lemon Juice
  3. 50ml Maple Syrup
  4. 50ml Coconut Oil
  5. 50ml Water
Instructions
  1. Preheat the oven to 180°C. Lightly grease and line a 9" (or 24cm) round cake tin and set aside.
  2. Place the rice into the Thermomix and mill 1 Min/Speed 9.
  3. Add the potato starch, tapioca, baking powder & guar gum and mix to combine 10 Sec/Speed 6. Set aside.
  4. Place the sugar into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  5. Place the butter into the Thermomix and melt 2 Mins/50°/Speed 4.Set aside.
  6. Without rinsing the bowl, place the reserved sugar into the mixing bowl along with the eggs. Mix 20 Sec/Speed 5.
  7. Add half the flour mixture and the reserved butter and mix 5 Sec/Speed 5.
  8. Add the remaining flour and the coconut milk and mix 10 Sec/Speed 3.5.
  9. Add the shredded coconut and mix 5 Sec/Speed 4/Reverse.
  10. In a small bowl, toss the nectarines with the rice flour, before adding to the Thermomix mixing bowl. Gently stir through the batter with a spatula before pouring into the prepared tin.
  11. Bake for 60-70 minutes or until golden brown and a skewer comes out clean. Allow to cool on a wire rack for 20 minutes before transferring to a wire rack to cool completely. (I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!)
Coconut Butter Lemon Icing
  1. Place all the ingredients into the Thermomix mixing bowl and mix 5-10 Sec/Speed 3.5. Pour over the completely cooled cake and let it run over the sides a little. Top with the toasted coconut chips, the fresh nectarine slices and the edible flowers and serve.
Notes
  1. *Tossing the nectarine with a Tbsp of flour will stop the fruit from sinking to the bottom of the cake!
  2. *I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!
  3. *Make my Coconut Butter here!
  4. * I suggest pouring the icing over the cake quite close to serving. The moisture in the icing tends to soak into the cake if left too long.
Kitch'n Thyme http://kitchnthyme.com.au/

Cranberry & Almond Muesli Bars

Muesli Bars 1

I’m finally sharing these with you all! I’ve had a number of friends ask me for my muesli bars recipe recently…and some not so recently!! With school going back it’s a must share right now! They are so quick easy and really take no time to make as they require no baking! They are full of nutritious seeds and nuts, with much lower sugar content than shop bought packaged ones that cost the earth!

They do have oats in them, so they aren’t gluten free. However, they can easily be made gluten free. To do so, omit the oats and replace with 100g of either organic puffed rice, cornflakes, quinoa flakes, extra nuts, seeds or coconut flakes or a mixture of all of them!Muesli Bars 4

You can also make them completely nut free by omitting the almonds if your school is nut free. Just replace with extra seeds or dried fruit. Otherwise you can make my Paleo Lunchbox Squares as another option.

Muesli Bars 2

These bars are sweetened with Honey and Coconut Sugar. You can use just honey if you prefer. I like the flavour of Coconut Palm Sugar with its Caramel tones. Either way, the sweetener in them is still a sugar, so they are definitely a treat, and something to eat in conjunction with a well balanced diet.

This is just one flavour combo that works really well. I also love Macadamia and Peach, or Chocolate Chip & Macadamia! So many options really! Just go to town on your favourite nuts or dried fruits!

Cranberry & Almond Muesli Bars
Yields 16
Nutty, seedy, fruity no bake muesli bars!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 100g Organic Rolled Oats
  2. 80g Sunflower Seeds
  3. 80g Pumpkin Seeds
  4. 50g Sesame Seeds
  5. 80g Desiccated Coconut
  6. 80g Roasted Almonds, halved
  7. 50g Unsweetened Cranberries
  8. 50g Coconut Chips
  9. 30g Chia Seeds
  10. 130g Honey
  11. 50g Coconut Palm Sugar
  12. 130g Organic Butter
  13. 1 tsp Vanilla Extract
Instructions
  1. Line a 27cm x 18cm slice tray with baking paper. Set aside.
  2. Heat a large non stick frying pan over medium heat. Toast the oats until golden brown and then transfer to a large mixing bowl.
  3. Add the sunflower, pumpkin, sesame seeds and desiccated coconut and toast until golden brown, about 2-3 minutes. Transfer to the large mixing bowl.
  4. Add the almonds, cranberries, coconut chips & chia seeds and toss well to combine.
  5. Place the honey, sugar, butter and vanilla into the Thermomix and cook 8 Mins/115°/Speed 2. ( Use Varoma heat on the TM31.)
  6. Pour the hot mix over the dry ingredients and mix thoroughly with a spatula. Pour the mix into the prepared tray and press down firmly and smooth with your hands. Refrigerate until set firm, about 1-2 hours. Once set, cut into bars and place into an airtight container. Store in the fridge.
Kitch'n Thyme http://kitchnthyme.com.au/

Mulberry Pie

Mulb Pie 9MULBERRY PIE!!! Oh I mean how could one not really love a good ol mulberry pie!! This seriously delightful treat brings back many memories as a child of making Mulberry Pie with mum! One of the properties we lived on had MASSIVE gardens on it! Up the back of the garden lived 2 HUGE Mulberry trees! I’m pretty sure we all ate ourselves sick on Mulberries at one point or another! My Mum used to love making the most of this gorgeous season! And I also remember my brothers whipping up some heart-warming, beautiful pies too! You will see that I’ve used Organic Unbleached White Spelt Flour as opposed to Wholemeal. You are more than welcome to use the latter but I wanted the real McCoy! So I’ve of course opted for spelt over white wheat flour, but still giving it a real treat feel and taste. I’ve used Organic Raw Sugar to keep the pastry white, however you can use Rapadura or Coconut Sugar if you prefer. Mulb Pie 4 So since this gorgeous purple berry, well technically a fruit, is in season from late Spring to Summer, I figure you may as well go ahead and make the most of the short season and the treat that it is! Make pie, make crumble, make cake, make jam, make cupcakes, make tart, make everything Mulberry! Mulb Pie 10 Just look above at that oozy juicy yummy jammy filling! If you can’t be bothered doing the lattice crust on top, just roll out the leftover pastry to 5mm thick to fit the top of your pie and continue as per the recipe. If you are Gluten Intolerant you could substitute with a gluten free crust and lattice (perhaps like the one from my Lemon Tart). Mulb Pie 11 So go on and get into the kitchen and make this beautiful treat! It is an absolute winner with my husband so it might just be for yours too!! The Cashew Macadamia Cream will be up on the blog soon! xx

Mulberry Pie
Serves 8
Delectable plate licking Mulberry pie that brings back many a childhood memory for me!
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Pastry
  1. 100g Organic Raw Sugar
  2. 400g Unbleached White Spelt Flour
  3. 200g Organic Butter, cubed & frozen
  4. 1 Organic Egg
  5. 1 tsp Vanilla Essence
  6. 1/2 Lemon, zested
Filling
  1. 750g Mulberries, washed & stems removed
  2. 2 Tbsp (30g) Cornflour
  3. 4 Tbsp Maple Syrup
  4. 1 Tbsp (20ml) Lemon Juice
  5. 2 tsp Vanilla Essence
  6. Extra egg for brushing
Instructions
  1. Place the raw sugar into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the flour and butter and process 10 Sec/Speed 6 or until it resembles very fine breadcrumbs.
  3. Add the egg, vanilla and lemon zest and knead 20-30 Sec until the mixture is combined. Take out of the Thermomix and place onto a Thermomat or lightly floured surface and bring the dough together with your hands. You need to bring it together enough to form a disc, but being careful not to overwork the dough and strengthen the glutens. The key to a good shortcrust is to not overwork it. Wrap in plastic wrap and flatten, then chill in the fridge for 1 hour.
  4. Reserve 1/3 of the pastry in the fridge for the top, rolling out the remaining 2/3 on a Thermomat or lightly floured surface until 5mm thick, then use to line a large deep sided pie dish.
  5. Preheat the oven to 180°C.
  6. Prick the base with a fork, then freeze for 15 minutes until firm.
  7. Line with baking paper and pastry weights, then bake for 15-20 minutes until pale golden.
  8. To make the filling, place all the ingredients into the Thermomix and cook 20-25 Mins/100°/Speed 1 or until the mixture is becoming thick and jammy.
  9. Remove weights and baking paper and bake for a further 3-5 minutes or until the base is cooked and turning pale golden.
  10. Pour in the mulberry filling. Roll out the reserved pastry into a large rectangle and cut 14 (approx.) 1.5cm x 24cm strips. Brush the edges of the pastry case with water and arrange the strips into a lattice pattern over filling, then press to seal, trimming the excess. (To make a lattice pattern, lay all the horizontal strips first, then fold half of them back on themselves. Working from the middle of the pie out to the edge, you lay a vertical strip down then swap the horizontal strips that are folded and which are flat. Continue until you complete the whole pie.)
  11. Brush pastry with eggwash, then bake for 20-25 minutes until pastry is golden. Cool pie slightly, then slice and serve warm or cold with whipped cream, yoghurt, icecream or Cashew Macadamia Cream! Yummo!!!
Notes
  1. I've used White Spelt Flour and Raw sugar in this because I just felt like making the real mcCoy, with a white looking pastry!! You can sub with Wholemeal Spelt and Rapadura/Coconut Sugar if you would prefer. The thing is Mulberry season only comes around once a year, so I figure lets just make the most of it and enjoy this gorgeous treat!!
Kitch'n Thyme http://kitchnthyme.com.au/