Monthly Archives: April 2014

Date & Dark Choc Hot X Buns

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

These buns are quite dense but super delicious and brilliant smeared with some organic butter…. It is Easter after all!

170g tapioca flour
125g white sweet potato, peeled, steamed, puréed & allow to cool to room temp
1/2 tsp salt
1/4 cup coconut oil (or macadamia oil/ melted ghee or butter)
1/4 cup coconut milk (or milk of your choice)
1 egg
Extra tapioca flour for rolling
8 medjool dates, chopped roughly
1/4 cup sultanas
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 tbs honey/rice malt syrup/maple syrup
1/2 cup chopped Dark Choc

Preheat your oven to 190C. You can do this without a food processor but I am lazy so I didn’t. Add the sweet potato purée, spices, salt & the tapioca flour to the food processor & pulse until it turned into a crumbly mixture and all the flour is absorbed. In a separate bowl, whisk the oil, egg, honey & milk together then add that it the sweet potato mix & pulse again to combine completely. This should be looking more like a dough now. At this point you can remove the dough from the processor and dump it onto a clean bench/ baking sheet etc to knead etc. Add the sultanas, dates & dark chocolate and use your hands to knead it through to combine. If the dough is a bit sticky you can add some extra tapioca flour (1 tsp at a time) until you have a dough that you can work with that doesn’t stick to your fingers. This dough cannot be ‘over-worked’ like normal bread dough so knead until your heart’s content. If it is too dry & cracking at the edges, add extra oil, one tsp at a time. When you are happy with the consistency, line a baking tray with baking paper, shape the buns as you like (but don’t make them bigger than a regular bread roll or the inside won’t cook) and bake for 30-40mins until golden on the outside. These will still be ‘doughy’ in the centre but they are cooked through. I used melted chocolate and coconut butter mixed together to pipe my ‘crosses’ on top once the buns were cooled to room temperature.

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Figgy Coconut Balls

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

375g dried figs
200g shredded coconut (or 200g coconut butter)
3 tbs coconut oil
1/2 tsp vanilla powder (or 1tsp vanilla extract)
Dark chocolate for dipping, I used PANA CHOCOLATE

Pop the figs in a bowl and cover with hot water & allow to soak for 10mins. Drain off the water then add the figs & remaining ingredients, except chocolate to the food processor & blend until it all comes together. If it’s too wet add a little more coconut, too dry add a dash more oil. Melt your dark chocolate any way you like, roll the fig mix into balls, dunk in the chocolate to coat then place on a baking paper lined tray. Once all done, pop in the fridge to set. You can store these babies in the fridge or hide them from yourself in the freezer like I do. If you are feeling super lazy you can just press the fig mix into a tin & pour the chocolate on top like a slice. That’s probably what I will do next time because this ball-rolling-business is time consuming and messy…. On the plus side you do end up with lots of chocolate on your fingers that you get to lick off at the end. You decide.