hazelnut chocolate mousse pie. bam!

this is incredibly delicious and decadent. if you love someone, feed it to them as a show of gratitude. if you dislike someone, feed it to them to build a bridge. 

crust

2c roasted hazelnuts

1c oats

2Tbs chia seeds

4Tbs flax meal

2Tbs nuttelex (coconut oil would probably work too)

pinch of salt

2Tbs brown sugar

mousse

450g silken tofu 

1 Tbs cocoa powder

200g chocolate- I use dark but anything works

1 tsp pure vanilla extract

0.25tsp salt

3Tbs sweetener- I use rice malt syrup or brown sugar

80ml strong espresso or brewed coffee (approx 2 shots)

1Tbs agar powder

food process the hazelnuts into a fine meal, then do the same for the oats; mix these together in a medium bowl then mix in the chia and flax. melt the nuttelex/coconut oil, add to the nut mix and stir in the salt and sugar until well combined. press firmly into the base and up the sides of a 20-25cm springform tin or pie dish; cover and refrigerate for at least 2 hours. 

gently melt chocolate in microwave or in a bain marie on stove top. in a small saucepan, whisk the coffee and agar over low-medium heat for a minute or so until gel starts to form. add all ingredients to the bowl of a food processor and blend until very smooth. pour into prepared crust, decorate with roasted whole hazelnuts, berries, shaved chocolate, or cocoa powder, and refrigerate for at least 2 hours (best overnight). 

the chocolate crackle gets more crack-like

here is a post for chocolate crackles that anyone with a mouth and a need for deliciousness must read. crackles contain the essentials of life: coconut in two forms, cocoa for strength and general hipness; and the crunch of a thousand rice puffs. somehow, no doubt in violation of some natural law, i have made them BETTER.

read on.

4c puffed rice cereal

0.5c icing sugar, sifted (or blitz some raw sugar in an electric spice/coffee grinder for 10 seconds)

1.5c desiccated coconut, toasted on low- medium til light golden brown in a dry frying pan

200g coconut oil

0.25c cocoa powder
1-1.5c raisins and pitted prunes, finely chopped 
150g dark chocolate, melted

0.5tsp salt

grated rind of one orange

in a large bowl, mix the rice cereal, sugar, cocoa and coconut. gently mix in the chopped fruit.

in a medium bowl, melt the coconut oil and dark chocolate in the microwave (60-90 seconds). add in the rind and salt. pour this into dry ingredients, stirring gently til well combined. spoon into a loaf or brownie tin (remember: silicone rocks!) and press firmly to level and refrigerate until firm, then slice into squares.

all you need is... tiny carrot cake

0.25c plain gluten free flour

1tsp ground cinnamon

0.25tsp baking powder

0.125tsp bicarb soda

0.125tsp salt

1/2 egg substitute (i use 0.5tsp orgran no egg powder + 1Tbs water)

2Tbs sugar

0.3c grated carrot (about 1 medium carrot)

1Tbs raisins

1Tbs milk of choice

1Tbs oil (macadamia or other lightly flavoured oil is best)

1Tbs ground flax seeds

mix dry ingredients in a small bowl; mix in egg/water, then carrot and wet ingredients. lightly grease a microwave safe ramekin or coffee mug, and use a silicone spatula to fill the container. microwave on high for 1.5 minutes and allow to cool before eating. seriously, that’s it! or you could whip up some frosting in a food processor with

50g silken tofu

50g tofutti better than cream cheese

2tsp icing sugar

zest of 1 lemon

dash of vanilla essence

my gratitude to CCK for this one! http://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/  

chocolate. crackles.

go crazy! these involve little heat (30 second in the microwave) and simple ingredients. i couldn't ask for more from a summer dessert that can take me back to my childhood in three seconds. not being made with copha (ick – hydrogenated freakishness!), these won’t stay super solid at room temperature (above 20 degrees) but are way tastier and healthier.

4c puffed rice cereal

0.75c icing sugar, sifted

1.5c desiccated coconut, toasted til light golden brown in a dry frying pan

250g coconut oil

0.25c cocoa powder

in a large bowl, mix the rice cereal, sugar, cocoa and coconut.

in a medium bowl, melt the coconut oil in the microwave (30-60 seconds). pour oil into dry ingredients, stirring gently til well combined. line muffin trays with patty cases, then poon mixture into cases and refrigerate until firm. 

turkish delight

i made this for the first time a couple of years ago "for a laugh". my arms have just recovered, so i asked 15-year-old kitchen whiz liam to "help" this time (ie be the mixing robot- hahaha, dastardly, i know). it turned out delicious, though a double batch is advised, given the enormous amount of work this is.



400g white sugar
150ml water

1 tsp lemon juice

50g (100ml) cornflour (not wheaten cornflour)

175ml cold water

5-10 drops red food colouring

1.5 tsp rose essence (queen brand works well), or to taste

optional flavours:

80g lightly roasted, unsalted pistachios shelled

for dusting, sift together:

25g (50ml) cornflour

50g pure icing sugar

heat the sugar, water and lemon juice in a small saucepan; stir continuously over medium heat until brought to the boil. reduce heat to as low as possible and don't stir any further.  wash down the walls of the saucepan with a wet pastry brush occasionally to hinder the creation of large crystals in the sugar syrup. keep simmering the syrup for 15 minutes or just before soft ball stage (110C if you have a candy thermometer): stop before the sugar starts to turn golden. 

place the cornflour in a medium-large saucepan and use a whisk to mix in the cold water. stir constantly over low heat, using the whisk to scrape into the corners of the pan. as soon as the thickening starts, remove the saucepan from the heat and keep stirring. return to the heat for 30 seconds and continue stirring; the mixture should be thick and smooth like mashed potato.

pour half a cup of the sugar syrup into the cornflour paste and mix well until the paste is smooth again. gradually add the remaining syrup (about a quarter of a cup at a time), stirring it in well each time.

bring the cornflour-syrup mixture to the boil, stirring thoroughly and constantly. as soon as bubbles appear, turn the heat as low as possible, using a diffuser if necessary. 

keep stirring thoroughly and gently for about 20-30 minutes, the mixture should be thick enough for a spoon drawn across the bottom of the pan to leave a path which takes at least 10 seconds to close up. to test the texture of the finished sweet, dip a spoon into the mixture and then into a glass of cold water for 30 seconds. keep cooking for 5 more minutes if you want it chewier, otherwise take it off the heat.

scrape mixture into lined pan using a silicone spatula; allow to cool at room temperature for at least 3 hours, then cut and dust with icing sugar mixture and store in brown paper.

raspberry lemon pancakes

un. bel. ievable.

0.75c plain flour

0.5c cornmeal (very fine polenta)

2tsp baking powder

0.5tsp salt

2Tbs sunflower/canola oil

1.25c soy milk

1/3c water

1tsp vanilla

3Tbs sugar

zest of 2 lemons

0.5c frozen raspberries

heat a non-stick pan on low-medium heat. sift flour, cornmeal, baking powder, salt and sugar into a medium bowl. in a separate bowl, mix the remaining ingredients, then stir gently into the dry ingredients until just combined.

lightly oil pan; make pancakes the size you want (i drop two tablespoons of mixture on top of each other to form each pancake of about 10cm). when bubbles appear on top of each cake, flip with a silicone spatula and cook for another 2-4 minutes or to taste. serve with maple syrup and a squeeze of lemon juice.

ohhhhhhhhhhhh yes.

tapioca pudding

so good for breakfast!

0.5c tapioca pearls (small)

1c water

0.5tsp salt

0.5c coconut cream

3Tbs brown sugar

cinnamon and grated orange zest to taste- or other flavourings (scraped vanilla pod, rose water, fresh or tinned pinapple or lychees)

in a small saucepan on low-medium, heat the tapioca, water and salt. the mixture will thicken fairly quickly, so keep stirring gently until the pearls start going translucent. stir in the sugar and coconut cream, and keep stirring until the pearls are almost fully translucent. remove from heat and gently stir in flavourings of choice.

black sticky rice and coconut pudding

my favourite winter breakfast; a hearty, decadent, tropical desserty dish that makes a dreary morning special. this is rich, and makes a fairly big batch- at least a week's worth of brekkies!

rice

2c black glutinous rice
150g palm sugar (shaved or grated)- brown or raw sugar will suffice
1 orange, finely grated zest
200ml coconut cream
0.5tsp salt

custard  

800ml coconut cream
2tsp agar agar powder
2Tbs arrowroot powder
0.25c water
50g palm or other sugar
1tsp salt

if possible, soak the rice overnight in 1L water. drain half the water; bring to the boil, reduce heat to medium, stirring and adding water as needed (as for risotto). it will take approx 40 minutes to cook; be patient and stir every 5 minutes until rice begins to be purple and starting to thicken. taste rice for desired consistency (should be a little al dente but cooked).

remove from heat; stir in coconut cream, sugar, orange zest and salt. pour into individual ramekins or a 25cm round pudding basin or baking dish, smoothing top with spatula.

on low, heat the coconut cream in a small saucepan; add sugar and stir to dissolve. in a small bowl, mix arrowroot and agar agar with water to form a paste. gently whisk this into the coconut cream until it thickens into a smooth custard. remove from the heat and pour gently over the rice to form a 2cm thick custard. cool in fridge or eat warm.

the most perfect chocolate cake. ever.

just divine, and so quick to make.

cake

1c soy milk 

1tsp vinegar

0.5c sugar

0.3c oil (sunflower, canola or other light oil)

1tsp vanilla 

1c plain flour

0.3c cocoa 

0.75tsp bicarb soda

0.5tsp baking powder

0.5tsp salt

preheat oven to 180C.

whisk soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. whisk in the sugar, oil and vanilla.

sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. add in two batches to wet ingredients; mix until just combined.

lightly grease an 8 inch springform pan. pour in the batter and bake for 30 minutes, until a knife inserted through the center comes out clean. cool in tin for 5 minutes, then finish cooling on a wire rack. optional: slice cake in half horizontally and spread with 4Tbs warmed marmalade or raspberry jam.

icing

0.5c copha or coconut oil (at room temperature or warmed very slightly)

0.5c margarine

3c icing sugar, sifted 

0.25c cocoa, sifted

1tsp vanilla
1Tbs strong espresso or 2tsp coffee powder dissolved in 1Tbs hot water (or 2Tbs soy milk)

beat the coconut oil and margarine together until well combined. add the sugar, cocoa, vanilla and coffee; beat for 5-7 minutes til smooth and fluffy.

instant popularity caramel popcorn

due to popular demand, this recipe is going up early. 

too easy! make the popcorn, make the caramel, combine and feel the love. make plenty to feed the flocks of happy coworkers.

0.5c popping corn kernels

3tbs sunflower oil (if using stovetop method)

pop corn on stovetop in a large (8-10L) saucepan; or microwave, or use a popcornmaker- it's up to you. keep the popcorn in a large saucepan or bowl.

in a small saucepan, heat together:

150g nuttelex

1c sugar

3tbs maple or golden syrup

1tsp salt

mix gently and cook for 3-4 minutes on medium heat (for chewier caramel), or 5-6 minutes for a more brittle caramel.

carefully pour the caramel over the popcorn and stir quickly to coat all the corn. be super careful as the caramel is HOT!

you can also add in:

1c peanuts or other nuts

0.5c toasted coconut

0.5c sultanas

or anything else that takes your fancy.

lemon delicious

this makes me think of my friend viola :) it's been an amazing, completely forgiving recipe for over 10 years. great to throw together for impromptu dinner desserts; and so easy that kids can make it with minimal help :)


0.5 cup sugar
1 cup self-raising flour
1 egg replacer made to packet instructions
0.3 cup dessicated coconut
grated rind 2 lemons
0.5 cup soy/other milk
50g melted nuttelex/margarine
1 teaspoon vanilla essence
0.5 cup frozen raspberries (optional)

0.5 cup sugar
juice of 2 lemons
hot water (to make total 1 and 1/2 cups liquid)
1 teaspoon vanilla essence

preheat oven to 180C. 


in a 20cm, pudding bowl or deep baking dish, mix flour, sugar, "egg", coconut and lemon rind. add milk, margarine and vanilla, mix until smooth. if using, gently fold in raspberries.

put 1/2 cup sugar, lemon juice and vanilla in a measuring jug.  top with enough hot water to make the fluid up to 1 and a half cups (375mls). pour liquid gently over the pudding mixture in the pudding basin. bake for 35 minutes.

bliss balls

1.5c pitted dates

.5c sultanas

.5c almonds, soaked overnight (this is my health preference, but is optional)

2tbs coconut oil, melted

3tbs cocoa

.75c dessicated coconut

1tbs coconut flour

process half the dates and half the almonds in a food processor. gradually add in the rest of the ingredients, and pulse until combined (the almonds will be about the size of sesame seeds). roll into balls and refrigerate; makes approx 20.

D thought these were chocolate truffles, and ate four before being told they contained dried fruit :) :)

bliss balls are forgiving to make, and infinitely variable: substitute in some portion of tahini; sesame, sunflower or poppy seeds; dried apples or cranberries...