Joyful Christmas Apple Crumble

Steffi asked me to share a recipe for apple crumble – I haven’t made this, but felt it would be totally wonderful and am now adding it to my repertoire. Buy hard, crispy varieties that are good for cooking. Not too sweet because there is a little coconut palm sugar in this recipe (which you can leave out if you prefer). This recipe if for a 30cmx30cmx6cm dish I have at home that would probably serve about 8 people, or 6 if you’re greedy 😉 Peel, core and cut into wedges as many apples as can fit into your baking … Continue reading Joyful Christmas Apple Crumble

Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate

1 kg fresh peaches skinned and halved 4 sprigs fresh rosemary 1 Vanilla Bean split 1 tbspn Maple Syrup 1/4 cup water Place the above ingredients in a pot and gently simmer until fragrant and peaches are tender but not falling apart. Gently remove the peaches from the pot and reduce the liquid to a syrup consistency. Place in a lovely bowl and pour the syrup (with rosemary and vanilla) on top and garnish with seeds from 1/2 a pomegranate and fresh mint. I served this with a nut cream made from walnuts, pistachios, almonds, rosewater and mint.   Continue reading Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate

Breakfast Apple Crumble

This was created to use up some slightly soft apples that were a little past their best. Peel, core and slice some apples Put a couple of tablespoons of water and a stick of cinnamon and/or a few cloves in a saucepan Bring to the boil and add in the sliced apples Cover and poach till just barely soft – al dente – literally three minutes or so depending on how many apples you have in the pot 🙂 Remove the cinnamon/cloves! You can make a large amount for friends and family by placing the apples in the bottom of … Continue reading Breakfast Apple Crumble

Judith’s Pumpkin Muffins

1 small or 1/2 a pumpkin 1 Onion 50g Almonds (you can use other nuts and seeds) Blend all into a paste and mix in a bowl with: 2 table spoons Arrow root powder 50ml coconut milk and some spices, I use a mix of: nutmeg, black pepper, coriander seed, cumin, cloves, cinnamon, cardamom, paprika, chili I also use one egg to make it stick, haven’t tried to make it egg free yet, might have to use more arrow root powder and some soaked linseed. Place in muffin tray and bake for 30-40 min 180°c Continue reading Judith’s Pumpkin Muffins

Judith’s Coconut & Cinnamon Tofu

SPICE MIX Approximately same amounts of: Aniseed, Fennel Seed, Cardamom Seed, Cloves (whole). Gently heat them in a dry frying pan so the fragrance can unfold. Let them cool off and then grind to powder, add same amount of Cinnamon Powder and also some Vanilla Powder. Find your own favorite mixture. TOFU Take 200g of firm Tofu and cut it up in small strips. Mix 80-100ml coconut milk with some olive oil, 1 teaspoon of the spice mix and 1 teaspoon of honey or 2-3 table spoons of palm sugar, mix well  and gently heat in a medium size frying … Continue reading Judith’s Coconut & Cinnamon Tofu

Rachel’s Coconut Flour Pancakes

4 eggs 1/4 cup coconut milk or nut milk 1 tablespoon maple syrup or honey 1/4 cup coconut flour 1 teaspoon baking powder 1 teaspoon vanilla powder 1 teaspoon cinnamon 1/4 cup coconut oilWhisk eggs the add all ingredients except oil whisk again Add oil give it another good whiskCook on a griddle or frying pan lightly oiled medium heat Drop a table spoon sized amount for each little pancake Cook for a couple of minutes before flipping to cook other side. These burn easily so do not have the heat too high Lovely naked (the pancake – not you!) … Continue reading Rachel’s Coconut Flour Pancakes

Rachel’s Nut Butter Brownies

450g nut butter e.g almond, peanut or cashew, brazil nut etc (almond is our favourite) 1/2 to 3/4 cup honey depending on how sweet you like them 2 eggs 2 teaspoon baking powder Pre heat oven 180 deg C Mix together all ingredients Line a rectangular tray with grease proof paper Pour in brownie mixture Bake 15 – 20 mins so still a bit gooey in the centre Cool and cut into portions and enjoy No one would every guess they were gluten and dairy free Some variations for you to have fun with: Try 1/2 tahini and 1/2 almond … Continue reading Rachel’s Nut Butter Brownies

Coconut Mistake Cake

This is a mistake cake because I was making little pancakes and the mixture wasn’t forming or holding – so I lined a loaf tin with baking paper and filled it up with the mixture: 2 cups coconut flour 6 eggs 1 cup coconut water (or a little more, I can’t remember – just feel your way!) 3 teaspoons cinnamon Bake for 30-40 mins at 170oC till golden brown on top and when you skewer it comes out clean Gail thought that it was like an apple tea cake – so maybe next time I’ll try with fresh peeled apple … Continue reading Coconut Mistake Cake