Desserts

Gluten Free Lemon & Lavender Cupcakes

by // // No Comments

Lemon & Lavender Cupcakes

Some of you may remember last year I showed you a wedding cake I’d done for our close friends! Well the top layer for the bride and groom was this gorgeous Gluten Free Lemon & Lavender! Well I’m going to share them with you just in time for Mothers Day! These beautiful cakes are an absolute hit!! Gluten Free….but not gluten free with that horrible connotation of dry, and gritty and a very distinctive taste! This is Gluten Free with deliciousness and perhaps what someone wouldn’t even realise was gluten free unless told! It’s an absolute winner for the Gluten Free’s out there and just those that are cutting back on gluten and would like an alternative!

I mean you’ve got to try it!!! I’ve done this batter over the last few years as larger cakes for weddings with a gorgeous White Chocolate & Lavender Ganache in the layers (like that of my friends)! Oh yum!! I’ve done it like this in little cupcakes for smaller gatherings like baby showers and a Bridal Shower and it never ceases to delight!

Lavender is so amazing in food! I absolutely love it! You’ll see me use it a fair bit! I’ve got a few recipes to put up that use it, like my Lavender Icecream ( I developed it when I studied as a Chef) etc! Stay tuned!

I always use Guar Gum in my Gluten Free baking. It comes from the Guar Bean. Xantham gum is typically used, however it can come from a variety of sources including corn, wheat, dairy or soy, so I find guar a more reliable source for gluten free.

I’m going to give you two different versions. My classic version is made with buttermilk and butter, and finished with a buttercream icing however I’ve tweaked it so that they can be made to suit those that are Lactose & Casein intolerant by replacing the buttermilk with coconut cream and the butter with ghee. The ghee is still a ‘dairy’ product, however if made correctly the lactose and casein which often are the allergenic properties of dairy products, have been removed, making it suitable for some. If you are truly dairy intollerent, then use a dairy free alternative to ghee. The Lactose & Casein free version is really yummy, but the crumb is a touch firmer than the original. I’ve also used a whipped Coconut Cream Frosting on the top. It is yummy and creamy, different in texture to my buttercream, however is sure to delight those that can’t have butter!

Lemon & Lavender Cupcakes 2

Buttermilk has an amazing effect on baked goods. When combined with baking soda, it helps to add more moisture, giving a more tender final product, making it perfect to use in gluten free baking where we really need that extra moisture and tenderness!

I absolutely love butter! We go through so much butter in my house! The classic version also uses butter. There are so many amazing health benefits to butter, which I’ll talk all about more in another post! You will notice that I use regular salted butter in the frosting. I always have done this as that touch of salt adds extra flavour.

These cupcakes still have some organic raw sugar in them, so they are what we term a treat in our house! You can successfully replace this in either version with coconut palm sugar and it is very yummy, but you lose the creamy colour and end up with a more brown crumb and a little less intense lavender flavour.

Lemon & Lavender Gluten Free Cupcakes
Yields 12
Exquisite gluten free Lemon & Lavender cupcakes that are sure to delight any mum on Mothers Day!
Write a review
Save Recipe
Print
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. 125g Buttermilk or Coconut Cream
  2. 1 1/2 Tbsp Dried Culinary Lavender
  3. 125g Organic Butter or Ghee
  4. 130g Brown Rice
  5. 60g Potato Starch
  6. 30g Tapioca Starch
  7. 1/2 tsp Guar Gum
  8. 1 1/2 tsp Baking Powder (Aluminium Free)
  9. 150g Organic Raw Sugar or Coconut Sugar
  10. 2 Large Organic Eggs
  11. 1/2 Lemon, zested
  12. 1/2 tsp Vanilla Essence
Traditional Buttercream
  1. 200g Organic Raw Sugar
  2. 75g Organic Butter
  3. 4 Drops Food Grade Lavender Essential Oil (I use Young Living)
  4. 5-10 drops Hoppers Natural Purple Food Colouring
Coconut Frosting
  1. 1 Can Coconut Cream
  2. 1 Tbsp Honey or Maple Syrup
  3. 4 Drops Food Grade Lavender Essential Oil (I use Young Living)
  4. 15-20 drops Hoppers Natural Purple Food Colouring
Instructions
  1. Preheat the oven to 180°C.
  2. Place the buttermilk (or coconut cream) and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2.
  3. Strain the buttermilk through a fine sieve, pushing the lavender into the sieve with the back of a spoon to extract as much of the flavour and oils out of the lavender into the milk. Discard the strained lavender seeds. Set aside & rinse the mixing bowl.
  4. Place the butter (or ghee) into the mixing bowl and melt 1-2 Min/50°/Speed 2. Scrape down the sides of the bowl and add the butter to the lavender buttermilk. Rinse and thoroughly dry the mixing bowl.
  5. Place the rice into the mixing bowl and mill 2 Mins/Speed 9. Scrape down the sides of the bowl. Add the potato starch, tapioca, guar gum and baking powder and mix together 10 Sec/Speed 6. Set aside.
  6. Place the raw sugar or coconut sugar into the mixing bowl and mill 10 Sec/Speed 9.
  7. Add the eggs, lemon rind and vanilla and cream together 20 Sec/Speed 4.
  8. Add the flour mixture and buttermilk/butter (or coconut milk/ghee) mixture, in three additions, beginning and ending with flour, gently combining approx. 3-5 Sec/Speed 3-4 after each addition or until just combined. Be careful not to over mix the batter.
  9. Fill 12 x 1/3 cup sized paper cupcake cups 2/3 full with batter and place onto a baking tray.
  10. Bake for 20 minutes or until a skewer inserted comes out clean. If the skewer is just about clean, you can pull them out, as the residual heat will cook them through. You don't want to overcook them! Leave to cool completely on a wire rack before icing.
Buttercream Icing
  1. Place the sugar into the mixing bowl and mill 20 Sec/Speed 9.
  2. Add the remaining ingredients and whip 30 Sec/Speed 4.
  3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Coconut Frosting (Dairy Free)
  1. Place the unopened can of coconut cream upside down in the fridge and leave to chill overnight. Turn back over and pop the top of the coconut cream can and scoop out the firm thick cream into the mixing bowl. (About half way down you will reach a more watery coconut liquid. Save that liquid for smoothies etc in a sealed jar in the fridge.)
  2. Add the remaining ingredients and whip 20-30 Sec/Speed 4.
  3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Kitch'n Thyme https://kitchnthyme.com.au/

Healthy Chewy Anzac Biscuits

by // // No Comments

Anzac BiscuitsThis is my beautiful traditional yet healthy take on the famous Anzac biscuit! It also has special meaning to me as I’m sure it did to my grandad (pictured) who served in the First World War.

My Great Grandad Raymond Wenban served on the Western Front in France. At the age of 22 he joined the army to serve as a Medic in one of the largest battles of World War 1. The Battle of the Somme on the Western Front in France against the Germans was one of the bloodiest battles in history where over 1,000,000 soliders were either wounded or killed.

My great grandfather was an amazing man during this battle where he nursed many many men to their death and some back to health. He even nursed many Germans also.

Being right in the line of fire as a medic it was a miracle that he came home alive! For his service he received 4 medals that are dear to my family….the family like me, that wouldn’t be here without him today!

He was a wonderful man with an amazing sense of humour and a light hearted spirit! He lived to the ripe old age of 97!

I could go on and on, but the story behind the Anzac biscuit is a special one. These biscuits first appeared in 1914 when a homemaker journal published a recipe that used the newly developed golden syrup as a preservative. This enabled the biscuits to be transported to the European battlefronts and arrive fresh, even after 6 weeks at sea! How amazing!

I wonder if my great grandfather was lucky enough to get some of these cookies sent all the way from home! I wish I had been able to ask him! Nevertheless they would have been very precious I am sure to those soldiers who did receive them from home!

I’ve used coconut nectar as a replacement for the golden syrup but you can use honey or maple syrup if vegan or even rice malt syrup.

You can make them gluten free by using gluten free oats and gluten free flour too.

They are crispy on the outside and chewy in the middle! Yum!

So enjoy these gorgeous cookies as we celebrate and remember all the amazing men and women who sacrificed their lives for the amazing country in which we live today!

LEST WE FORGET!

Healthy Traditional Anzac Biscuits (Spelt & Naturally Sweetened)
Yields 18
These are my version of a chewy traditional Anzac biscuit. Naturally sweetened, wholemeal spelt, egg free, nut free.
Write a review
Save Recipe
Print
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. 75g Organic Butter, cubed
  2. 1 Tbsp Water
  3. 2 Tbsp Coconut Flour Nectar or Honey
  4. 1 tsp Bicarb Soda
  5. 75g Wholemeal Spelt Flour
  6. 1 tsp Baking Powder (Aluminium Free)
  7. 90g Rolled Oats
  8. 100g Rapadura Sugar
  9. 50g Desiccated Coconut
Instructions
  1. Preheat the oven to 180°.
  2. Line 2 large baking trays with baking paper.
  3. Place the butter, water and coconut nectar into the mixing bowl and cook 3 Mins/90°/Speed 2.
  4. Add the bicarb and mix 5 Sec/Speed 3.
  5. Add all the remaining ingredients and process 10 Sec/Reverse/Speed 4.
  6. Roll tablespoons of dough into balls and place on prepared trays allowing for spreading.
  7. Bake for 10-15 minutes or until golden brown.
  8. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
Notes
  1. You can substitute the coconut flour nectar for honey, maple syrup or rice malt syrup.
Kitch'n Thyme https://kitchnthyme.com.au/

Chocolate Almond Milk

by // // No Comments

Choco Almond Milk
 I love this!!…We love this! My little family loves it! It’s so delicious and SO easy to make! So perfect for a birthday party where either your family or your guests are dairy free. Or even if not dairy free, why not mix things up and do something different to normal dairy milk. Nuts are full of good fats, protein and good carbohydrates and make up part of a balanced diet. Also, regular bought junky chocolate flavoured milks are full of all sorts of rubbish, including preservatives, additives, colours, flavours, and refined sugars! I just love that this milk is only sweetened with a little maple syrup and is completely free of all the junk! It’s real food!

If you are concerned about the caffeine content in the raw cacao powder, consider replacing it with carob powder! Yum!

I served something similar to these at my son’s 1st birthday party! I added coconut milk which made it that little bit thicker and creamier. You can do that if you like, but honestly this milk is just perfect as is!

20 - Choc Coconut Milks

I designed a Vintage Hot Air Balloons party for him and it was A-M-A-Z-I-N-G! You can see a little bit of the cake in the picture above that I made, yes its got that sugary icing and all, but cake decorating is one of my ‘other’ little things I like to dabble in for the creativeness!….And my son hadn’t had any gluten, dairy or sugar before he was 1, so his cake was the basket, it was a GF, DF, chocolate cake, sweetened with a little honey! He LOVED it!! But more on parites in another post!!!

Choco Almond Milk w Dino Cookies

I made some of this milk last week along with these dinosaur cookies! Aren’t they just gorgeous! They are a Spelt Choc Chip, Cranberry & Macadamia cookie (my husbands favourite!) – I’ll get to the recipe soon! My little boy who is now 2 1/2 thought it was Christmas!

You can make my pure Almond Milk here.

Chocolate Almond Milk
Yields 1
Dairy-free Almond Milk turned into guilt-free Chocolate Milk! Perfect in smoothies, with cookies or for parties!
Write a review
Save Recipe
Print
Ingredients
  1. 170g (1 Cup) Raw Almonds
  2. 1 Tbsp Coconut Oil
  3. 1 1/2 tsp Vanilla Essence
  4. ½ tsp Celtic Sea Salt
  5. 1 L Filtered Water
  6. 3 Tbsp Maple Syrup
  7. 2 Tbsp Raw Cacao Powder
Instructions
  1. Place the almonds into a bowl, cover with filtered water and leave to soak overnight (or for at least 12 hours).
  2. Drain the almonds and place into the bowl of the Thermomix and mill 7-10 Sec/Speed 9.
  3. Add the oil, vanilla, salt and water & blend 1 minute/Speed 9.
  4. Strain the milk through a nut milk bag or muslin cloth. Keep the almond pulp for throwing into cookies, cakes, biscuits etc. (You can freeze it to save for use another day too!)
  5. Pour the almond milk back into the mixing bowl and add the maple syrup and cacao. Blend 5 Sec/Speed 7.
  6. Refrigerate until chilled, then shake well before serving.
Notes
  1. Pure Almond Milk recipe here: Almond Milk
  2. Will keep in the fridge for approx. 3 days.
Kitch'n Thyme https://kitchnthyme.com.au/

Raw Salted Macadamia Caramel

by // // No Comments

Raw Salted Maca Cara 4I was driving home recently dreaming of this delicious date caramel I’d had at my friends house a couple of years ago! I didn’t have her recipe, so I came home and decided to have a play around. I wanted something with macadamias as they just lend themselves so perfectly to something so creamy and dreamy!

I also had the idea initially of making more of a sweet dip, but then my thoughts drifted to Maca powder and it’s wonderful caramel tones.  Maca powder is a great source of vitamins, energy boosting properties, has benefits for the skin, helps to increase energy, and helps with womens & mens health & reproductive health. I love chucking it into foods when I can!

So here is the result! Icky, sticky, goopy, mouth- watering, finger -licking goodness! I can guarantee you won’t be able to resist going in for a second spoonful! I gave the recipe to my best friend Jessie of Desperate Healthwives who made it straight away and thought she’d died and gone to heaven! Ha! And I must admit she took the above photo! It’s just so beautiful I had to use it!

Apples are of course the classic combo with caramel however you can use whatever fruit you desire! Apples, pears, bananas, strawberries etc all work beautifully!  You’ve all seen those caramel apples in the supermarket – sugar upon sugar! This is a little different, but we works so well and is such a wonderful alternative with only a little maple syrup to sweeten. You could reduce the maple or use honey or rice malt syrup. I tend not to be a big promoter of rice malt syrup as its so highly processed. I’ll talk more on sugars in another blog post.

Raw Salted Maca Cara 2
It’s absolutely perfect just freshly made and dipped into! However, look at what happens after you’ve left it in the fridge for a little while! Gorgeous and firmer in texture it becomes more like a spread! There is something about this that I just love! It’s smooth and rich and you can use your chosen fruit as the perfect little implement to scrape up the perfect amount! So try both ways and see which you love you the most!

 

Raw Salted Macadamia Caramel
Oooey gooey raw nut caramel for dipping freshly cut fruit into!
Write a review
Save Recipe
Print
Total Time
2 min
Total Time
2 min
Ingredients
  1. 150g Raw Macadamias
  2. 2 - 3 Medjool Dates
  3. 60g (4 Tbsp) Coconut Oil
  4. 40g (2 Tbsp) Maple Syrup
  5. 1 tsp Vanilla Essence
  6. 1 tsp Maca Powder
  7. 1/8 tsp Celtic Sea Salt
Instructions
  1. Place the macadamias into the bowl of the Thermomix and mill 6 Sec/Speed 9.
  2. Scrape down the sides of the bowl and process for 10 Sec/Speed 4.
  3. Scrape down the sides again and process a further 30-40 Sec/Speed 6 or until a nice nut butter consistency forms.
  4. Add all the remaining ingredients and process 40 Sec/Speed 6-7.
  5. Serve with freshly chopped fruit such as apples, pears, strawberries, bananas etc.
  6. For a firmer texture, you can place it into the fridge for approx. 30 mins or until set firm.
Notes
  1. You can easily turn this into a Chocolate Version too by adding 2 Tbsp of Raw Cacao Powder in with all the other ingredients. Yum!
Kitch'n Thyme https://kitchnthyme.com.au/

Orange Cinnamon & Coconut ‘Hot Cross Bun’ Chocolates

by // // No Comments

Hot Cross Bun Chocolates

I just had to do something really chocolatey for Easter!! I can’t help myself creating! I wonder if there is some name for that problem! haha

These are really simple to make! You will need my Coconut Butter for these!

Hot Cross Bun Chocolates 2

And it’s a bit kitch with the crosses but how cute! Dont’ they just look adorable!

All grain free, dairy free and refined sugar free! Enjoy!

Orange Cinnamon & Coconut 'Hot Cross Bun' Chocolates
Yields 14
These are a cheeky little chocolate take off of a Hot Cross Bun! With lovely Cinnamon & Orange Easter flavours that are sure to delight! You'll need my Coconut Butter to make these!
Write a review
Save Recipe
Print
Chocolates
  1. 200g Coconut Butter
  2. 3 Tbsp Coconut Cream
  3. 2 tsp Maple Syrup
  4. 20g Orange Juice
  5. 1 tsp Orange Zest
  6. 1/4 tsp Cinnamon
  7. 100g Organic Dark Chocolate (70%)
Crosses
  1. 50g Coconut Butter
  2. 2 tsp Maple Syrup
  3. 3 Tbsp Coconut Cream
Instructions
  1. To make the chocolates place all the ingredients except for the chocolate into the mixing bowl and mix 10 Sec/Speed 4.
  2. Place into the fridge for 30 mins -1 hour to chill. Once chilled sufficiently, roll the mix into 14 even small bit sized balls.
  3. Break the chocolate into small pieces and mill 10 Sec/Speed 9. Then melt the chocolate 2 Mins/50°/Speed 2, scraping down the sides of the bowl closer to the finish time.
  4. Pour into a shallow bowl and dip the chocolates one at a time into the chocolate to thoroughly coat, before placing onto a baking paper lined rack or tray to set. You can place them in the fridge to set a bit quicker.
  5. Once the chocolates are set, place the coconut butter, maple and coconut cream into the Thermomix and mix 10 Sec/Speed 3-4.
  6. Place into a piping bag fitted with a plain nozzle and pipe little crosses on the chocolates. Place back into the fridge to completely set, then transfer into an airtight container.
Notes
  1. I couldn't find all my piping bags when I made these, so I popped the icing into a little glad bag and cut a little hole off one corner and used that to pipe the crosses! Little more rustic but still works a treat!
  2. Don't forget you'll need my Coconut Butter to make these!
Kitch'n Thyme https://kitchnthyme.com.au/

Easter Egg Icecream Cakes – Chocolate, Date & Ginger Cake & Coconut Ginger Icecream

by // // No Comments

Easter Egg Icecream Cakes plate up
I came up with these little beauties a few weeks ago! I’d had some silicone easter egg moulds in the cupboard for a long time and I suddenly looked at them and just knew I needed to create some beautiful thing with them!!

Icecream Cakes 3

My mind started wandering and I went through many different options! Suddenly my mind flicked to icecream and I had a massive lightbulb moment of something Icecream Cake!! I got busy in my kitchen creating and what I came up with was delicious! I was/am thrilled!

Ice Cream Cakes lighter

I wanted to make them grain free, paleo, dairy free, refined sugar free, yet full of love and Easter cheer! Of course the obvious flavour at Easter is chocolate so I wanted to have a hint of that, but also something to lighten it up a little! So that’s why I’ve gone with the coconut icecream, and those warm flavours of ginger and chocolate to compliment!Easter Egg Icecream Cake close up

You can drizzle them with some raw chocolate or organic dark chocolate for a little extra decadence!

Ice Cream Cakes iced

I hope you enjoy them as much as we will be this weekend! Happy Easter

Easter Egg Icecream Cakes
Serves 12
Dairy-free, grain-free, sugar-free Easter Egg shaped Icecream Cakes! Something a little different for your easter spread!
Write a review
Save Recipe
Print
Coconut & Ginger Icecream
  1. 400ml Coconut Cream
  2. 400ml Coconut Milk
  3. 80g Coconut Sugar
  4. 4 Organic Egg Yolks
  5. 1 tsp Vanilla Essence
  6. 20g Glace Ginger
Chocolate Date & Ginger Cakes
  1. 100g Dates
  2. 2 tsp Baking Soda
  3. 80g Almond Meal
  4. 60g Arrowroot
  5. 20g Coconut Flour
  6. 20g Cacao Powder
  7. 2 Tbsp Coconut Sugar
  8. 4 Large Organic Eggs
  9. 100g Coconut Oil
  10. 60ml Coconut Milk
  11. 40g Glace Ginger
Icecream
  1. Place the coconut cream and milk, along with coconut sugar, eggs and vanilla into the Thermomix and cook 8 Mins/90°/Speed 4.
  2. The mixture should be thickened slightly (enough to coat the back of a spoon). Pour into a bowl and place over an icebath to coo,l before placing the mixture into a a shallow container. Cover and place into the freezer for 3-4 hours or until firm but not completely frozen.
  3. Place the ginger into the bowl and chop 5 Sec/Speed 5. Set aside.
  4. Remove from the freezer and cut into small cubes. Place into the mixing bowl and blend for about 20 Sec/Speed 9. Scrape down the sides add the reserved ginger and whip a further 10 Sec/Speed 4.
  5. Spray out 2 x 6 hole (1/3 cup capacity) silicone Easter Egg moulds with coconut or olive oil then pour the icecream into the moulds and freeze for a further 1-2 hours or until firm. Remove from the moulds once frozen and place into a suitable container and place back in the freezer until ready to serve.
  6. Wash out the moulds to bake the cakes in.
Cakes
  1. Preheat the oven to 160°C.
  2. Place the ginger into the mixing bowl and chop 5 Sec/Speed 5. Set aside.
  3. To make the cakes, place the dates into a small bowl covered with boiling water and add 1 tsp of the baking soda. Leave to soften for 5 minutes.
  4. Place the flours, 1 tsp baking soda, cacao powder, sugar, eggs, coconut oil and coconut milk into the mixing bowl. Mix 10 Sec/Speed 6. Scrape down the sides of the bowl.
  5. Drain the dates of the excess water and place into the mixing bowl. Process a further 10 Sec/Speed 6.
  6. Add the ginger and process 5 Sec/Speed 6/Reverse.
  7. Place 2 x 6 hole silicone easter eggs moulds onto a large baking tray. Spray the moulds with coconut or olive oil spray. Pour the batter evenly into the 12 easter eggs moulds (1/3 cup capacity each).
  8. Bake the cakes at 160°C for 20-25 minutes or until cooked through.
  9. Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are cooled, slice off the uneven edge so you end up with a flat surface and a 1/2 egg shape from the mould. Reserve those pieces for crumbling onto the plates.
  11. To assemble the cakes, crumble the reserved bits of cake onto plates and top with 1/2 icecream egg, flat side up. Then place 1/2 a cake egg on top of the icecream. You can serve as is or pour over a little organic melted chocolate (if not strictly Paleo) or homemade chocolate.
  12. I like both options! You really see the pretty pattern on the cakes without the melted chocolate, but having the melted chocolate also is very yummy!! So up to you!
Kitch'n Thyme https://kitchnthyme.com.au/

Hazelnut & Cacao Nib Bliss Balls

by // // No Comments

imageThis beautiful bliss ball recipe came about recently when I was going to make my Paleo Chocolate Mango Tart. I had planned to make a batch of bliss balls that day also. The filling for the tart was sitting in the Thermomix and upon a second glance I all of a sudden had a ‘uh huh’ moment! This would make the perfect start to some delightful bliss balls! Yummo! So the whole tart went immediately out the window! Well thankfully, not really! I added a few more things to the mix and by golly it was delicious!

I add a few medjool dates and almond meal, along with the cacao nibs which add a gorgeous crunch to each bite, and a lovely bitterness!image

For the bliss balls I’ve reduced the maple syrup a little to 80g instead of 120g in the tart filling, as I like them to be more of an energy pick me up rather than an actual treat! I’m not a big sweet tooth, so I don’t mind it a little richer. It’s up to you.

You can also add in a protein powder to give them an extra protein kick for a post workout snack or for busy mums and breastfeeding mums! They are a little more fudgey with the protein powder. Try both and see which you prefer.

I then roll them in roasted hazelnuts! I love hazelnuts with chocolate or carob. (You can definitely use carob powder for these too!) They are just so good with the extra crunch on the outside! You could leave them with no coating or use coconut perhaps.

Hazelnut & Cacao Nib Bliss Balls
Yields 50
Crunchy, nutty, creamy bliss balls! Almost a little Ferrero rocher like!
Write a review
Save Recipe
Print
Ingredients
  1. 140g Roasted Hazelnuts
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 80g Maple Syrup
  5. 50g Raw Cacao Powder
  6. 1 tsp Vanilla Essence
  7. pinch salt
  8. 200g Almond Meal
  9. 4 Medjool Dates
  10. 40g Cacao Nibs
  11. 100g Protein Powder (optional)
Instructions
  1. To make the filling, place 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the oil, milk, maple, cacao powder, vanilla, salt and dates and cook 2 Mins/50°/Speed 3.
  3. Add the almond meal & cacao nibs (& protein powder if using) and process 10 Sec/Speed 4-5/Reverse.
  4. Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
  5. Place the remaining 80g hazelnuts into the Thermomix and chop 15-20 Sec/Speed 4.
  6. Place into a shallow bowl for rolling. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm.
Notes
  1. My original version didn't have protein powder in them, however you can add it if you want to boost the protein content. They are a little more fudgey in texture with the protein!
Kitch'n Thyme https://kitchnthyme.com.au/

Paleo Pumpkin & Walnut Chocolate Chip Cookies

by // // No Comments

photoI’m soooooo excited!!! After countless experiments I finally present to you my humble Paleo Pumpkin & Walnut Chocolate Chip Cookies!

I have tried so many different things! A multitude of flours, sweeteners & fats! At one stage I had what my nieces and nephews termed a “Moofie”! A cross between a cookie and a muffin! I almost ran with that as they were delicious, but not 100% what I was looking for! I was looking for a crispy, golden, crunchy PALEO cookie! What I will say is that they will go softer once they are stored, but they are still deliciously beautiful! Just eat them fresh on the day of baking if you want that beautiful crispy texture!

I tried many different prototypes with almond meal but it wasn’t until I had an epic light bulb moment and decided to try them with almond butter. It came about because I was thinking of adding walnut butter to the mix for flavour! I suddenly realised nut butter might be the secret! Roasted almond butter. And oh, you can’t imagine the joy when I pulled out perfectly ‘normal’ looking cookies out of the oven! They were golden, and looked crispy! I just about dove in right there to try them! Once they had cooled sufficiently so I wouldn’t get burnt,  I snatched one right then and there!….Wow! Something magical had happened! The almond butter had done it! I was so elated! After all my attempts with many complex ratios and multiple ingredients, I ended up with a delightful cookie from the simplest of ingredients! There is really not much to these cookies at all! I am ridiculously excited to share this beautiful recipe with you! I’ve added no extra oils to the cookies. It rely’s completely on that from the almond butter. Because the almonds are roasted, this also helps to release even more of those beautiful oils from the nuts, which is why no other oil is needed.

To make you own almond butter, just place about 450-500g roasted almonds in the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides and process for about 1 minute/Speed 8 or until a beautiful butter consistency is achieved!

As I love to do, I wanted vegetables in them, in particular pumpkin, firstly because I think its a perfect match (chocolate & pumpkin), and to increase the nutritional benefit! I mean, if I’m going to give these to my family, I will still always want a treat to be of some benefit! Hiding a vegetable in a cookie so that no one will ever know is perfect! My little boy just loves them! I still talk about the fact that even good treats we need to balance with lots of vegetables and proteins etc, and I try to teach him the difference between a bought cookie and one that mummy makes! Mummy’s have a healthier sweetener, and a small amount at that, and nuts that will make him strong etc!

I’ve used about 100g pumpkin puree in this recipe. You can actually increase the pumpkin to 200g with no problems. They are just a little more crunchy with 100g, whereas with 200g they are a little more moist in the middle! Completely up to you! If you have a whole lot of pumpkin to use, go the whole 200g! I just steamed the pumpkin in the Thermomix for about 15 minutes/Varoma/Speed 2, then pureed for about 5 Sec/Speed. I steamed about 300g. Depending on the pumpkin it will probably reduce by 1/3.

The walnuts just make them! After all, pumpkin and walnuts is such a beautiful marriage. But you could use whatever nut you fancy!

I hope you enjoy these cookies as much as we are!

photo0

Paleo Pumpkin & Walnut Chocolate Chip Cookies
Yields 28
A deliciously moist, subtly spicy pumpkin cookie!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 120g Coconut Palm Sugar
  2. 450g Roasted Almond Butter
  3. 2 Organic Eggs
  4. 1/4 tsp Cinnamon
  5. 1/8 tsp Allspice
  6. 1 tsp Bicarb Soda
  7. 100g Pumpkin Puree
  8. 50g Chocolate Chips (naturally sweetened, dairy free)
  9. 50g Walnuts (roughly chopped)
Instructions
  1. Preheat the oven to 180°C. Line large baking trays with baking paper or lay your oven Thermomat on a tray.
  2. Place the sugar into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the almond butter, the eggs, spices, bicarb, & pumpkin and mix 10 Sec/Speed 5.
  4. Add the chocolate chips and walnuts and mix a further 10 Sec/Speed 5.
  5. Once combined, place Tbsp sized amounts onto your baking sheet. Flatten out a little with your fingers to form a more flattened disc.
  6. Place into the hot oven and bake for 10-15 minutes or until the edges turn golden brown.
  7. Remove from the oven and whilst warm top with a few extra chocolate chips if you desire.
  8. Let cool on the trays for 5-10 minutes, before transferring to a cooling rack to cool completely.
  9. Store in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/

Paleo Chocolate Mango Tart with Cardamon Crust

by // // No Comments

Make the most of summer mangoes with this guilt free creamy decadent chocolate fruit tart! 

**January 2019 update!** This recipe was originally posted in February 2015. I really felt that the photos needed updating, so i’ve rephotographed the recipe. All the ingredients remain the same, but I’ve slightly increased the filling ingredients. The story below is as it was from 4 years ago!**

This delightful chocolate tart came about a few weeks ago when I realised I was about to walk out the door empty handed to a meeting where all involved were meant to be bringing a bite to eat!

I had an abundance of ripe mangoes in my fruit bowl fresh from the property of the health retreat we work on!…..Bowen mangoes and all! Massive, juicy, sweet, full of flavour!  My husband knows how much I love mangoes, so he picked me a couple of huge bags of them! I was stoked!  

I had to make something delicious to honour these beautiful possessions! I immediately dreamed up this gorgeous tart and got busily to work in my kitchen! After an amazingly successful quick stint in the kitchen, this emerged! I did a little happy dance!

The subtly aromatic cardamon crust pairs so beautifully with the mango!

The chocolate filling is very rich, but the mango just lightens it up beautifully! I absolutely love fruit focussed desserts so this is definitely my kind of indulgence! The natural beauty of fruit is Superb!

This tart is so everything free that perhaps I’m even happy for my kiddies to have a little slice for breakfast! 🙈🙊

Play around with the fruit…it’s delicious with raspberries!…here’s the recipe for those! Paleo Chocolate Raspberry Tarts. And it would be equally delightful with any other berries!

Enjoy! Gabrielle 👩‍🍳

Print

Paleo Chocolate Mango Tart

Make the most of summer mangoes with this guilt free creamy decadent chocolate fruit tart! 

  • Author: Gabrielle Tobin
  • Prep Time: 00:10
  • Cook Time: 00:22
  • Total Time: 32 minutes
  • Yield: 8
  • Category: Dessert

Ingredients

BASE:

240g Almonds

160g Brazil Nuts

1 Egg

2 Tbsp Coconut Oil

1 Tbsp Maple Syrup

3/4 – 1 tsp Ground Cardamon 

1 tsp Vanilla Bean Paste or Essence

pinch salt

FILLING:

160g Hazelnuts, roasted

120g Coconut Oil

120g Coconut Milk

180g Maple Syrup (approx. 5 Tbsp)

75g Raw Cacao Powder

1 tsp Vanilla Bean Paste or Essence

pinch salt

TOPPING:

3-4 Large Mangoes, sliced thinly

Instructions

CRUST

  1. Preheat the oven to 180°C. Lightly spray a 26cm round tart shell with oil spray.
  2. Place the almonds and the brazils into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the remaining ingredients and process 5-10 Sec/Speed 5 or until the mixture comes together.
  4. Turn the mixture out onto a sheet of baking paper and roughly bring together to form a ball. Place another sheet of baking paper on top and flatten. Using a rolling pin, roll the mixture out to approximately 3mm thickness. Roll in different directions, to ensure even thickness.
  5. Gently peel off the top sheet of baking paper. Lift up the crust, by the bottom sheet of baking paper and gently flip the crust side over a rolling pin. Place it over the tart shell evenly and gradually roll the rolling pin away, easing the crust into the shell.
  6. Peel off the baking paper and if you have any broken spots you can easily patch it with your hands, and a little left over crust if necessary. If you find this difficult to do without breaking the crust, you can press the mixture into your tart case.
  7. Trim the edges neatly, then place a round of baking paper over the base followed by baking beads or chickpeas. Blind bake for 10 minutes. Remove the baking weights and bake for a further 10 mins. Remove from the oven and cool completely.

FILLING

  1. To make the filling, place 120g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  2. Add all the remaining ingredients and cook 2 Mins/50°/Speed 3.
  3. Using a knife, chop the remaining 40g hazelnuts in halves. (You can do this in the Thermomix, however I prefer to have this quite precise, as it’s really nice biting into the whole chunks of hazelnuts.) Add to the Thermomix and mix 5 Sec/Speed 2/Reverse.
  4. Pour the filling into the cooled tart shell and set in the fridge for 1 hr or so until firm.
  5. Top decoratively with the sliced mango and serve straight away.

Notes

  • You can make the tart shell and fill with the filling a day ahead but top with the mango just before serving so it is nice and fresh!
  • Refrigeration Time: 1 Hour

 

Christmas Iceblocks – Kale & Strawberry

by // // No Comments

© Christmas Iceblocks

These delightful iceblocks are so easy to make! And fancy hiding some Kale in there that the kids will never spot! 

I use the thick set coconut cream from very high fat tinned coconut cream. The Nakula Organic brand has about 62% fat ratio so I can get 250g from 1 tin. Depending on the brand you use, you may need to use 2 tins of coconut cream to get the amount needed.

For a hot summery Christmas afternoon, these pretty blocks are set to delight! Saying Christmas all over, they will surely lighten the palette and refresh everyone after a big Christmas lunch! 

You can use whatever sweetener you prefer. There is very little sweetener in each block, i love that! Enjoy!….And Merry Christmas!!

Christmas Iceblocks
Yields 8
Perfectly 'Christmas' iceblocks with hidden kale!
Write a review
Save Recipe
Print
Strawberry Layer
  1. 250g Strawberry's
  2. 25g Raw Honey
  3. 1 tsp Lemon Juice
Coconut Layer
  1. 1 Can Coconut Cream (set in fridge for at least 6 hours)
  2. 20g Honey
Green Kiwi Kale Layer
  1. 40g Kale (trimmed & de-veined)
  2. 1/2 Avocado
  3. 2 Kiwi Fruits
  4. 20g Honey
  5. 20g Coconut Cream
  6. 8 Iceblock Moulds (I used a 6 Star Mould for these and refilled them to make the last 2)
Strawberry Layer
  1. For the strawberry layer, place the strawberries, honey and lemon juice into the Thermomix and blend 10-20 Sec/Speed 7.
  2. Pour into moulds and place into the freezer to set for an hour. Once almost set, insert a popsicle stick into the ice block, leaving enough sticking out the top for people to hold onto once finished.
Coconut Layer
  1. Once the coconut cream has set, open the tin and scoop out all the thick cream off the top and place into the Thermomix. You will eventually reach a more liquid watery fluid. Save this for smoothies. You should end up with 250g thick coconut cream. Insert the butterfly and whip 1 Min/Speed 4. Add the honey and mix just a few seconds to combine on Speed 4.
  2. Pour evenly into the moulds and then place back into the freezer to set for at least 1-2 hours.
Green Kiwi Kale Layer
  1. Place the kale into the Thermomix and blend 5 Sec/Speed 8.
  2. Add the avocado, kiwis, honey & coconut cream and blend 10 Sec/Speed 5.
  3. Pour into the moulds as the final layer and leave in the freezer to completely set.
  4. Once set, take out of the moulds and serve as a refreshing treat for a hot Australian Christmas!
Kitch'n Thyme https://kitchnthyme.com.au/