Chocolate Pecan Pie

I found this delicious Chocolate Pecan Pie recipe at Elana's Pantry. I changed it around a bit as I always do. This pie is wheat free, gluten free and dairy free.

Elana uses coconut sugar which I don't like I prefer to keep it natural so changed it for honey. I also added some cinnamon which always goes well in a pie with chocolate, not to mention it smells like heaven in the kitchen while it is baking too. I also added some vanilla to the crust to give it a little sweetness.

I made the pie as I was going to my sisters for an early Christmas dinner. The Chocolate Pecan Pie turned out to be a smash hit as I had a piece and another guest had a piece and he raved about it and told his brother in law to have a piece and then he raved and told his sister to have a piece and it went all around the table like this. Before I knew it the whole pie was almost gone!

I highly recommend you eat this with a scoop of ice cream. It break s up the sweetness of the pie.

Chocolate Pecan Pie Recipe

Ingredients for Pie Crust
2 cups blanched almond flour
2 tablespoons coconut oil, melted
1 teaspoon vanilla essence
1 egg
 
Ingredients for Chocolate Pecan Filling
3 large eggs
1/2 cup honey
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
200gm of dark chocolate finely chopped
2 cups whole pecans

Method for Pie Crust
1. Place coconut oil, vanilla and egg in a large bowl and mix.
2. Add almond flour and mix until well combined.

 

 
3. Press dough into a 23cm/9-inch pie dish


Method for Filling
1. In a food processor combine eggs, honey, cinnamon and coconut oil.

2. Stir in pecans and chopped chocolate by hand.

3. Transfer filling into unbaked pie crust and bake at 180C/350° for 40-50 minutes or until set. Keep an eye on the edges so they don't burn. If you find it going brown place foil over pie and continue baking.

5. Cool before slicing so filling can set then serve with a scoop of lactose free ice cream. Yum!

Flourless Olive Oil Chocolate Cake

It is my sister's birthday today and to celebrate I made her a Flourless Olive Oil Chocolate Cake. She is getting used to my new grain free diet so is happy to try the treats I make for her.

I found the recipe at Taste and then adapted it to suit my dairy free, grain free, gluten free diet. I got it right the first time which makes me very happy.

A scoop of lactose free vanilla ice cream on the side makes this Flourless Olive Oil Chocolate Cake divine to eat.

Paleo Flourless Chocolate Cake

Ingredients
1/2 cup/125 mls extra virgin olive oil
300gm/10.5 oz dark chocolate buttons
4 eggs, separated
1/4 cup honey
1/4 teaspoon baking soda

Method
Preheat oven to 160°C/140°C fan-forced. Grease a 23cm/9 inch round springform cake pan lined with baking paper.

Melt chocolate in a a microwave or a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.

Using an electric mixer, beat egg yolks and 2 tablespoons honey for 5 minutes or until thick and creamy.

Beat egg whites in a separate bowl until soft peaks form. Gradually beat 2 tablespoons remaining honey until dissolved.

Add chocolate mixture to egg yolk mixture. Mix to combine.

Gently fold in another third of the egg white mixture and half the olive oil into chocolate mixture.

Fold in the last third of egg white mixture, the rest of the olive oil as well as the baking soda which is used to stop the cake from over browning.

Pour into prepared pan. Bake for 40-45 minutes or until top is firm to touch.

Serve warm which is delicious or allow to cool.

Peanut Butter and Banana Biscuits - Grain Free, Gluten Free, Dairy Free

Peanut Butter and Banana Biscuits before they go in the oven

Peanut Butter and Banana Biscuits fresh out of the oven.

I made these Peanut Butter and Banana Biscuits because I had some very ripe bananas in the kitchen and didn't want to throw them away.

So I went on a search through the internet for some paleo biscuits with banana and came across this recipe from Inspired Edibles which I adapted into my version of Peanut Butter and Banana Biscuits.

I love peanut butter, I love bananas, I love honey and I love cinnamon which is a great anti-oxidant and add it to any sweet recipe where I can.

This is a such a great recipe. It makes lovely, fluffy chewy biscuits which are super healthy and super good for you. 

They are easy to make and before you know you will have 16 beautiful biscuits sitting on your bench and then gone once you turn your back! Always a good sign.

Peanut Butter and Banana Biscuits

Ingredients
1 cup smooth peanut butter
1 ripe banana
1 egg
3 tbsp honey
1/4 teaspoon cinnamon

Method

Place all ingredients in a food processor and process until combined.

Turn oven on to 160C/325 F.

Line a baking tray with baking paper and place biscuits on the tray with a rounded tablespoon to make them even in size.

Bake for 20 - 25 minutes. I went through three trays which made about 16 biscuits.

Remove biscuits from oven and place on cooling rack, then enjoy

Honey Banana Flaxseed Protein Shake

How delicious does this Honey Banana Flaxseed Protein Shake look? Don't you just want to reach out and grab this thick, fluffy, smooth, cold glass of shake and drink it down in one go?

That is exactly how I feel every time I make one. This is incredibly delicious, sooooo good for you and very filling. You won't eat for a few hours after you gulp down this beauty.

Don't believe me? Try it for yourself and let me know how you go.

Honey Banana Flaxseed Protein Shake

Ingredients
1 cup GMO Free Rice Milk (or milk of choice)
2 1/2 measured spoons Vanilla Protein (I use Musashi Lean which has its own spoon)
1 tablespoon flaxseed meal
1 teaspoon honey
1/4 teaspoon cinnamon
1/2 frozen banana (take skin off wrap in cling wrap then place in freezer)

Method
Place all ingredients in a food processor. Blend until all ingredients are well combined which is less than one minute. Pour into a glass and enjoy. Too easy!

Homemade Chickpea Pasta

Chickpea Pasta with Chicken Mushrooms, Broccolini and freshly cut Tomatoes.

Homemade Chickpea Pasta

It is easy to make homemade chickpea pasta because it is exactly the same as making normal homemade pasta but you are just changing the type of flour you are using.

Chickpea flour is gritty to the touch but don't let that put you off.  Once you cook it the taste and texture if you can roll it out thin enough is the same as normal pasta. It all takes a little practice but the results always taste good.

Just substitute wheat pasta with chickpea pasta and no-one will ever suspect the difference.

Chickpeas are also know as garbanzo beans and the flour is either known as chickpea flour or besan. 

Who knew being on a grain free diet could be this good!

Homemade Chickpea Pasta Recipe

Serves 2

Ingredients
100gm chickpea flour also known as Besan Flour
1 egg
1/4 teaspoon paprika
pinch of rock salt
pinch of cracked pepper
1 teaspoon extra virgin olive oil

Method
Place all ingredients in a medium sized bowl and mix together using your fingers until a dough forms.

Turn out onto a lightly floured surface and knead for 1-2 minutes until the dough is neither too sticky or too dry. Don't stress too much about this step as the pasta will still work but it best to try and get it to the right consistency. It's all trial and error.

To make the pasta, divide the dough into two equal portions. Take a portion, dust with flour so the pasta doesn't stick to the rollers and roll through the widest setting on the pasta machine.

Dust the sheet again and pass through the pasta machine reducing the width between the rollers by one. Repeat the process by adjusting the roller width. I managed to get it to six but it is very delicate at this stage. It you can only get it to five that is fine too.

If you don’t have a pasta machine just use a rolling pin and roll out thinly as possible until about 2mm or .08 inches

Then put the pasta through the rollers for fettucine and place cut pieces on a pasta tree until ready to cook.

Then to cook simply place a large pot of salted water over a high heat and bring to the boil. Cook the homemade pasta for one to two minutes by this time the pasta should be al dente and ready to serve.

Chocolate Olive Oil Cupcakes

These Chocolate Olive Oil Cupcakes look very dark chocolatey but are really light and just chocolatey right.

They are made with coconut flour and olive oil. I have found if I use olive oil and not coconut oil when I use coconut flour I don't get that grainy texture.  So from now on that is what I am going to do.

This recipe makes four cupcakes and that is the exact amount I wanted.

These Chocolate Olive Oil Cupcakes are dairy free, grain free, gluten free and super delicious.

Chocolate Olive Oil Cupcakes

Ingredients
2 tablespoons cocoa powder
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons olive oil

Icing
1 tablespoon coconut oil (melted)
1 tablespoon cocoa powder
1 tablespoon honey


Method for Cake

Preheat oven to 160 C.

Combine the cocoa, coconut flour, baking powder and cinnamon.

Add the eggs, honey, vanilla and olive oil.

Mix until smooth and well combined.

Spoon 4 lined cup cake tins.

Bake cupcakes for about 20 – 25 minutes.

Remove from the oven and allow to cool.



Method for Icing

Melt the coconut oil.

Mix in the cocoa powder.

Mix in the honey until all well combined.

Allow to harder then spread over muffins.

(Note: I didn't wait long enough for the icing to harder and the cupcake drank it up but it still tasted great!)

Vanilla Coconut Flour Cupcakes

I have a bag of coconut flour that I wanted to use more of and needed to make some snacks for work so went looking for a recipe with coconut flour in it and came across these delicious Vanilla Coconut Flour Cupcakes.

Power Hungry is the website I found this coconut flour recipe. I can never get my cupcakes to look as smooth as the ones on the site. There must be a trick to it. If so can someone please tell me what it is!

Anyway these Vanilla Coconut Flour Cupcakes are delicious and really light on the tummy.

I changed the recipe around a bit to suit my tastes and I really love it. I am definitely going to use this recipe again. I love that it has olive oil in it instead of coconut oil.

Nothing against coconut oil but the texture to this is more normal to what I was used to during my wheat eating days. Also with this recipe you don't get that grainy texture you normally get when you use coconut flour, must be the olive oil.

The chocolate topping is called Merenda. It is the Greek version of Nutella and is ridiculously decadent. Soooooooooo good. Not lactose free or Paleo friendly but hey - you gotta splurge every now and again.

If you would like to purchase your own jar of Merenda check out Greekshops.com. They ship worldwide.

You're welcome!

Vanilla Coconut Flour Cupcakes

Ingredients
1/4 cup coconut flour
1/2 teaspoon baking powder
2 large eggs (preferably brought to room temperature)
1/4 cup honey
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

Method
Preheat oven to 180C/350°F.

Line a muffin tin with 4 muffin paper cup liners then spray insides with nonstick cooking spray to prevent sticking.

In a bowl combine the coconut flour, baking powder and cinnamon.

In a separate bowl whisk in the eggs, honey, olive oil and vanilla until blended and bubbly.

Pour the dry ingredients into the wet ingredients and mix until well combined.

Divide the batter equally among the prepared muffin cups.

Bake in preheated oven for 20 - 25 minutes or until golden and a toothpick inserted in the centre comes out clean.
 
Remove cupcakes from the tin and place on wire rack to cool.

Makes 4 cupcakes.

Fresh Paleo Orange Cake

I love this Fresh Paleo Orange Cake. It's great for the summer months. It does has a slight bitter taste because the whole orange is used but it is still delicious.

When I make this again I will use smaller oranges as I think my oranges were too big and it was too moist if that is possible.  I couldn't cook the Fresh Paleo Orange Cake any longer than I did because the whole cake would have burnt so I took it out of the oven a little earlier than I would have liked.

I am still trying to master making cakes using almond meal. They burn quickly and don't get a chance to cook in the centre.

Anyway this is a delicious moist cake that has a zingy orange flavour and is absolutely delightful. This Fresh Paleo Orange Cake recipe does make a large cake. If you want to make a smaller one just half the mixture and use a loaf tin. I think I may do that next time.

This recipe is adapted from Elana who adapted it from Nigella.

Fresh Paleo Orange Cake

Ingredients
2 medium sized oranges
4 eggs
3/4 cups honey
2 cups almond flour
1 tsp baking powder


Method
Wash the oranges place them in a saucepan, cover with water and boil whole for 2 hours. Discard water.

Remove any pips then cut up oranges, place in a food processor and blend until smooth. 

Love that bright orange colour. Makes this cake such a joy to make.

Whisk eggs by hand then add honey and whisk again until combined.


Add in almond flour and baking powder and mix well.

 

Lastly add the orange puree to the batter.

And mix until well combined. 

  Pour batter into a greased 22/23cm 9-inch round spring form cake tin.

Bake at 190C/375F for 60 minutes or until a toothpick inserted in the centre comes out clean.

Decorate as you choose. I was naughty and crumbled a Flake chocolate bar over the top but you can grate dark chocolate over the top or leave as is. It's great with a side of lactose free vanilla ice cream. Divine!

Honey Nut Muffins

I am starting a new job so needed to make something to snack on during the day. I found these delicious Honey Nut Muffins at Civilized Caveman Cooking but changed around the recipe to suit what I like.

These are super moist and  delicious with a lovely honey aroma. The nuts in these honey nut muffins should fill my belly and stop me snacking until it's meal time.

These are totally gluten free, dairy free, grain/wheat free. Super easy to whip up and even easier to eat.

Now that is my kind of food!

Honey Nut Muffins

Ingredients
3 eggs
3 tbsp honey
2 tbsp coconut oil, melted
3 tbsp rice milk
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 cup coconut flour
1/2 cup chopped mixed nuts

Method
1. Preheat oven to 200C/400 Degrees F

2. Whisk the eggs, honey, coconut oil, rice milk and vanilla together in a medium sized bowl.

3. In a small bowl sift the baking powder, cinnamon and coconut flour.

4. Pour the dry ingredients into the wet ingredients add the nuts and mix until combined.

5. Divide the mixture into 6 muffin tins and bake for 25 minutes.

6. Enjoy

Chocolate Banana Pecan Pie

I saw a recipe for Chocolate Banana Pecan Pie but it looked too complicated. Unfortunately or fortunately I am lazy and I like recipes that are simple and easy. 

Then I remembered I had a recipe for a Chocolate Tart so decided to change the type of nut that was used and added a layer of bananas on the bottom and Bobs your uncle you get a delicious Chocolate Banana Pecan Pie. Now that is what I call simple and easy.

This Chocolate Banana Pecan Pie is gluten free, grain free and dairy free and incredibly delicious.

The photos I have taken are just after I poured the deliciously thick ganache over the bananas and got that lovely soft and glossy look from the ganache. Looks heavenly doesn't it. Like you just want to dive in and bath yourself in the ganache! Or maybe it is just me. 

 I will check on them in the morning by then the chocolate will have hardened and they will be ready to eat. Yum!

Chocolate Banana Pecan Pie Recipe

Crust
3/4 cups pecan meal
3 tbspns coconut oil
2 teaspoons honey
1/4 teaspoon cinnamon
pinch of salt

Filling
1 medium sized banana
150gms dairy free chocolate
100ml coconut milk


Method

Pre-heat oven to 180C (350F).

Place pecans into a food processor, and pulse until it turns into pecan meal.

Take pecan meal, place into a bowl add cinnamon and salt and mix until combined.

Melt coconut oil then mix with honey.

Place the coconut oil mixture into pecan mixture and stir until well combined.

Grease two 10cm (4 inch) tart tins with removable bases. Divide mixture and press into each tin.

Bake in oven for 15 minutes.

Take out of oven and let cool, about 1 hr. Take out of tins. Place in fridge until cold, about another hour.

Break up chocolate and place in a bowl. Heat coconut milk then pour over chocolate. Let sit for 1 minute as this will help melt the chocolate. Then stir until well combined. It will turn into a deliciously thick ganache. Try not to eat it all!

Slice the banana and place a layer of it into the base of each pecan pie crust.

Pour ganache over bananas then place in fridge to set.

Decorate as you like. I think I will grate some chocolate over the top or maybe do some chocolate curls.  Let's see how I feel in the morning.

Enjoy. I know I will.

Dairy Free Baked Banana Custard

 Too good to resist, yum!

 

Smooth and light dairy free banana custard

Bain-Marie or water bath baking method. 
Tray is half filled with boiled water then placed in oven to bake.

I love this dairy free banana custard. It is so easy to make, only if it didn't take so long to bake in the oven. I will definitely been making this again.

I made the dairy free banana custard with rice milk instead of cows milk. I can't see why you couldn't try any other type of milk, it should all work. You will have to let me know what you try and how you went. 

It is really light on the tummy which is great so it can be eaten any time of the day even for a late night snack.

Dairy Free Baked Banana Custard Recipe

Ingredients
2 large ripe bananas
¼ teaspoon cinnamon
1 cup rice milk
1 teaspoon honey
1 egg
¼ teaspoon organic vanilla essence

Method
Preheat oven to 160C/325F

Mash the bananas with a fork on a chopping board.

In a small saucepan heat 1 cup of rice milk with 1 teaspoon honey. Do not boil.

In a medium size bowl whisk 1 egg with ¼ teaspoon vanilla essence.

Slowly add ¼ cup of the milk and whisk into the eggs. Then add rest of the milk, cinnamon and whisk well. Add rest of the bananas and whisk until combined.

Pour into two 10cm/4inch spring form tins that have been greased with olive oil spray.

Take a baking tray and place tins inside then pour boiling water in tray until halfway up the side of the custard tins. This is called baking in a bain marie or a water bath. We do this to create a gentle and uniform heat around the custard so it cooks evenly.

Open oven door and gently slide tray into oven.

Cook for 60 minutes or until custard is set.

To serve decorate with a sliced strawberry then dust with cinnamon and drizzle a little honey on top. Yum!

Enjoy.

Note: These will only last about two days so make and eat asap.  

Chocolate Peanut Butter Coconut Flour Mug Cake

Chocolate Peanut Butter Coconut Flour Mug Cake is a long name for a cake I know but that is exactly what I was searching for on the internet but couldn't find so I decided to create it. This treat is gluten free, grain free and dairy free.

Then I decided to title it appropriately so other people who were looking for a Chocolate Peanut Butter Coconut Flour Mug Cake could easily find it too.

So if you are here congratulations you have found exactly what you have been looking for! Hahahaha.

I noticed there are many coconut flour recipes around but they require a lot of eggs and I don't want to use that many. I like to keep it simple.

I have also seen many paleo coconut flour recipes but some of them use ingredients I don't like or don't readily have so again needed something simple, quick and easy to make.

I hope you have the ingredients I have listed below and you can make this now! I haven't tried it with other ingredients but can't see a problem if you change the coconut flour for almond meal or any nut meal. Changing the coconut milk for any type of milk should be fine too. Change it around and let me know how you go.

Since you are here I am guessing you like the ingredients I have used and will try it that way. If so good for you! :)

This is a deliciously moist cake made for one. It is a great little treat that is very light on the belly. Enjoy.

Chocolate Peanut Butter Coconut Flour Mug Cake

Ingredients
1 heaped tablespoon coconut flour
1 heaped teaspoon cocoa powder
2 teaspoons coconut milk (or milk of choice)
1 teaspoon honey
1/2 tsp organic vanilla essence
1 large free range egg

Topping
1 teaspoon peanut butter
30gm dairy free chocolate 

Method
In a microwave proof mug add honey and coconut milk and mix until well combined with a fork. Then add in vanilla extract and egg.

Next add coconut flour and cocoa powder and mix until well combined with the fork.

Scrape down sides and clean up mug then microwave for 90 seconds or until cooked.

Take cake out of mug and place on a plate.

Melt chocolate in the microwave then place a teaspoon of peanut butter on the top of the cake and pour melted chocolate over the top.

Enjoy the lovely hot melted goodness. Yum!

Paleo Chocolate Chip Cookie Dough Truffles

Delicious Choc Chip Cookie Dough Truffles taste like Reese's Cups without all that powdered sugar!

The Choc Chip truffles before they get their divine 
crisp chocolate coating

Gone in a flash! Sooooo yuuuuuuum.

I found this Paleo Chocolate Chip Cookie Dough Truffles recipe while I was searching through paleo websites to see what everyone is up. Taylor Made it Paleo was the website I found it on and couldn't believe my eyes when I did. Go Taylor!

These truffles are wheat free, gluten free, dairy free and sugar free. The only thing that has dairy in it is the chocolate chips and coating.  If you can find dairy free chocolate then you are laughing!

Looking through Taylor's recipe I disagreed on the ingredients and wanted to simplify it so changed around a few items and quantities.

I always halve the recipe because I always end up making more and then regret it as I have gobbled it all up myself.

I much prefer my version of Paleo Chocolate Chip Cookie Dough Truffles. There is a small amount of ingredients and so quick and easy to make.

WARNING! These are out of this world ridiculously good. I gave my sister six of them to share with her husband. He came home to one! You have been warned.

Chocolate Chip Cookie Dough Truffles

Makes 20 bite size truffles


For the truffles:
1/2 cup almond meal
1/2 cup peanut butter (or any nut butter)
1 teaspoon honey
1/2 teaspoon vanilla essence
1/2 cup Chocolate Chips

For the chocolate coating:
3/4 cup Chocolate Chips


Method

1. Combine ingredients for truffles in a bowl until well combined.

2. Roll into bite sized balls then place on a baking tray lined with baking paper.

3. Allow to harden in freezer for about 10-15 minutes.

4. Melt the chocolate for the coating in a bowl in the microwave. Heat for 30 seconds then stir. Heat again in 30 second bursts until melted.

5. Once melted remove truffles from freezer. Dip truffles in chocolate with a fork (use fork as a spoon do not piece truffles. This way the chocolate runs between the prongs) and then place on tray. I find it easier to use a fork it never works for me using a tooth pick or bamboo skewer.

6. Once truffles are covered with chocolate place them back in the freezer for another 10-15 minutes until they harden.

7. Enjoy.

Note: Make sure to store in fridge as they will melt outside. Not that they will last that long.

Paleo Vanilla Pudding

I saw this Paleo Vanilla Pudding recipe and had to make it. I have seen so many recipes ask for cashews to be soaked overnight and had to finally do it. I love the creamy consistency the soaked cashews have. It is such a novel idea.

After I took this photo I tasted the Paleo Vanilla Pudding and decided it was too thick. I put in more water and it then looked more like Vanilla Pudding.

Tastes so good and will make more. This Paleo Vanilla Pudding is a great little snack and quick and easy to make. 

Paleo Vanilla Pudding

Ingredients
1 cup raw cashews, soaked in water overnight
1 tablespoon honey
1/2 teaspoon cinnamon
1/2 cup water

Method
Place all the ingredients into your blender and blend until smooth.

Spoon into a bowl sprinkle cinnamon on top and enjoy. 

Sprinkle cinnamon on top.

Tastes great warm or cold. 

Note: I like my pudding thick but if you want it a bit thinner add more water.

Enjoy!

Paleo Chocolate Mousse

This is a simple and easy paleo Chocolate Mousse to try. I find I like to add cinnamon when I make anything with chocolate. I like the taste of them together so have done it again here.

Paleo Chocolate Mousse

Ingredients
2 frozen bananas
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
1 tablespoon honey
100ml coconut milk

Topping
Granola

Method
Peel the skins off the bananas wrap in cling wrap and place in freezer overnight.

Take banans out of freezer and slice. It's not easy and be careful as they can go flying around the kitchen!

In a food processor place all ingredients and blend until smooth.

I like my mousse thick. If you like it a bit thinner add extra coconut milk.

I used granola for my topping as I like the crunch that goes with the smoothness of the mousse but you can use any fruit including strawberries, bananas, passionfruit... The choice is yours.

Chocolate Meringue Torte

How wickedly divine is this Chocolate Meringue Torte. It is even more delicious than it looks. The mousse is incredibly silky and smooth and it has a secret ingredient.

I was invited to dinner at my sisters and decided to bring dessert. Since she is doing Weight Watchers she gave me a choice of recipes. I chose this one but have changed it from the original which said that you had to buy the mousse but I wasn't having a bar of that. No added chemicals and preservatives for me.

I have never made chocolate mousse before because I thought it was too hard but I was wrong. I am definitely going to make chocolate mousse again. Just to enjoy on it's own will be wonderful.

The mousse recipe is from Masterchef when Matt, George and Garry made chocolate mousse three different ways. Of course I chose Matt's as it is the healthiest of the three but once again I changed it.

I used a little less chocolate and sugar and instead of milk I used Rice Milk. You wouldn't even know the difference.

This is an incredibly delicious, addictive dessert. It is so light and soft and silky in the mouth. It does take a little while to make - just over 2 hours - but it is worth it.

Chocolate Meringue Torte

Meringue
4 medium egg whites
1/2 cup caster sugar
3 tsp cornflour, sifted
100gm strawberries chopped

Chocolate Mousse
150g dark chocolate, broken into pieces
1/3 cup Rice Milk
2 egg yolks
4 egg whites
2 tablespoons caster sugar

Meringue Instructions

Preheat oven to 160ºC.

Line 3 baking trays with baking paper. Draw a 25cm x 10cm rectangle on each sheet of baking paper.

Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, beating until the sugar dissolves. Sprinkle the cornflour into the mixture and gentle fold it in.

Divide meringue mixture among prepared rectangles and spread evenly. Bake for 30–35 minutes or until slightly browned and crisp on the outside. Cool on trays.

Chocolate Mousse Instructions

Melt chocolate in a heatproof bowl in a microwave on medium heat for 1 minute, stir  then heat for a further 30 seconds or until chocolate has completely melted.

Heat rice milk until boiling then gently whisk milk into chocolate until just combined. Set aside to cool slightly. Gently whisk in egg yolks until just combined.

Meanwhile, using an electric mixer beat egg whites to soft peaks. Sprinkle sugar over egg whites then beat until stiff and glossy.

Fold one-third of the chocolate mixture at a time into the  egg whites until combined.

Cover mousse with cling wrap and place into fridge until firm around 1 hour.

Combining mousse and meringues

Once the mousse has thickened get a platter and place one layer of meringue on the bottom. Then spread some of the mousse mixture on top.

Place another layer of meringue then spread more of the mousse mixture over it. Place last layer of meringue on top.

Spread a thin layer of chocolate mousse then top with chopped strawberries.

Spanish Almond Cake

I got this delicious recipe from Epicurious. I was searching for a wheat free cake as it was my nephews name day and I offered to make a cake. I had to make something I could eat so searched for a wheat free cake and found this one.

The story of the cake is what drew me to this Almond Cake recipe as I have had many Almond Cakes and most of them boring but this one is heavenly.

The Almond Cake recipe is from Claudia Roden's Food of Spain. Apparently those who visit the great Cathedral of Santiago de Compostela in Spain, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop in town.

I definitely want to do this walk one day. It is one for the bucket list.

I have changed a few of the ingredients as I didn't agree with them. I don't like using too much sugar and don't like almond essence at all as it always tastes so fake.

I think if I make this again I would reduce the sugar even more or even try honey. I find when I use honey it makes the cake heavy and it doesn't rise as much. I am still experimenting. Also this is a very sweet cake so I might not use the vanilla essence either.

This cake is so deliciously light and the aromas of the orange and lemon peel are absolutely divine. It has an incredible aroma and will make you kitchen smell so fresh and homey. Always a good sign of a great recipe.

I placed the cake in a 20cm cake tin but it is traditionally made a bit thinner so if you have a larger tin just use that. It can be made in many sizes, big and small, thin and thick.

Let me know what you choose to do and how you went. It's always fun playing with recipes.

Spanish Almond Cake Recipe

Ingredients
1 3/4 cups blanched whole almonds
6 large eggs, separated
3/4 cup caster sugar
Grated zest of 1 orange
Grated zest of 1 lemon
1 teaspoon vanilla essence
Icing sugar for dusting or cover cake in apricot jam

Method
Finely grind the almonds in a food processor.

With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and vanilla extract. Add the ground almonds and mix well.

With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture. I love doing this. It's so nice and fluffy. The mixture is thick so you will need to do a lot of gentle folding until they combine.

I sprayed a 20cm/8 inch cake tin with olive oil and lined it with baking paper but you can use any size tin. A larger more shallow dish is more traditional. Pour the cake batter in the tin and bake in a preheated oven at 180C/ 350°F for 40 minutes, or until firm to the touch.

Cool in tin for a few minutes then allow to cool on wire rack.

Before serving dust the top of the cake with icing sugar or you can use apricot jam.

Paleo Double Chocolate Chip Cookie Recipe

I got this delicious Paleo Double Chocolate Chip Cookie recipe from Paleofeet but I changed it a little.

I dolloped the cookies onto the baking tray thinking they would flatten but they stayed as balls but I like them. They are fun to eat and lovely and moist in the centre. 

I really love the honey flavour that comes through in these Paleo Double Chocolate Chip Cookies.

It is so easy to make you own almond butter. Just follow my instructions on how to make peanut butter and substitute the peanuts for almonds. Home made is always better than store bought and this is so easy.

It's wonderful to eat such natural, wholesome delicious food. Enjoy.

Paleo Double Chocolate Chip Cookie Recipe

Makes
14 cookies

Ingredients
1/4 cup almond meal
2 tablespoons cocoa powder
1/4 tsp baking soda
Pinch of sea salt
1 egg
1/4 cup smooth homemade almond butter
2 tablespoons honey
1/2 tsp vanilla extract
3 tbspns milk free chocolate chips

Directions
Heat oven to 180C and line baking sheets with baking paper.

Mix dry ingredients leaving out the chocolate chips.

Mix the wet ingredients in a food processor or by hand in a small bowl.

Combine the dry and wet ingredients until well incorporated. Add chocolate chips.

Spoon heaped teaspoons onto a lined baking tray and bake for 10 - 13 minutes. Keep an eye on them between these times as they do burn quickly.

Note
-The cookies do not flatten as they cook they stay as is. So if you want the cookies to look store bought flatten them.

-When making home made almond butter I find you need to double the ingredients, for example to make 1/4 cup you need to use 1/2 cup of almonds.