Cake & Biscuits

White Christmas Cheesecake

I’m dreaming of some White Christmas,
Just like the one used to eat.
Without the toxic copha,
Or processed sugars,
Or nasty, weird ingredients…..

I hope you sang that to the tune of ‘I’m dreaming of a White Christmas’? I feel like my lyrics need some work but I am too excited about this deliciousness to be bothered really. I had a couple of attempts at perfecting this recipe as the first few were good but didn’t taste like the White Christmas I remember. I feel like I nailed it with this one so you are welcome. You can get your mits on my WHITE XMAS recipe over at Gourmand and Gourmet, it’s delicious too.

Unfortunately I don’t have a photo of the innards (sounds gruesome) of this freaking amazing cheesecake because I made it for a party and I thought it may be frowned upon to take a cake that had already been cut into…. And probably that slice eaten…. I am sure the excuse ‘but I had to instagram it’ would not fly.

Base
2 cups almonds
2 cups fresh dates
3 tbs coconut oil

Filling
3 cups raw cashews, soaked for at least 4hrs then drained
250ml full fat coconut cream (I use the Ayam brand)
3/4 cup coconut oil
1/2 – 3/4 cup rice malt syrup/maple syrup/honey (depending on how sweet you want it)
1/2 tsp vanilla powder
1/4 cup goji berries
1/4 cup cranberries
1/4 cup chopped dried apricots (sulphur free)
1/2 cup lightly toasted nuts (I used a mix of macadamias & pistachios)
1/2 cup shredded coconut, toasted
Optional- White Christmas for topping

For the base, blend all ingredients in the food processor until it all comes together like a dough. You can leave it as chunky, or make it as smooth as you like. Press into the base of a springform tin and pop it in the freezer to set while you make the filling.

For the filling, blend the cashews, coconut oil, coconut cream, vanilla & rice malt syrup until you get a really smooth mixture. Stir through all the remaining ingredients. Pour over the base, top with some crumbled White Xmas (optional) and pop back in the freezer to set. Remove from freezer 15mins before serving to allow to soften, slice, then serve. Stand back and watch people’s minds be blown.

Choc Chip Caramel Cookie Sandwiches

I feel like caramel & chocolate is a marriage made in heaven. Only thing that would be better is SALTED caramel & chocolate which you could totally do. Remember when I made the Caramel Topping? Well if that didn’t blow your mind, these cookies will. This makes about a dozen cookies which is really only 6 cookie sandwiches so it wouldn’t be that bad if you ate them all. I wouldn’t judge you, some would, not me. You don’t have to make the caramel if you don’t want to/ can’t be ar$ed/ don’t like caramel (weirdo alert), but it really does complete them. Just like in Jerry Maguire.

Wet stuff-
¼ cup ghee or butter at room temp (you could try with coconut oil too but I haven’t yet)
¼ cup coconut sugar
2 tbs maple syrup, honey, coconut nectar or rice malt syrup
1 large egg at room temperature

Dry stuff-
1 tsp vanilla powder
1½ cups pumpkin seed meal (you could use almond meal, hazelnut meal or another type of nut flour)
2 tbs coconut flour
½ tsp bicarb soda
½ tsp sea salt
1/2 cup dark choc chips

CARAMEL

Preheat your oven to 170C and line a baking tray with baking paper. In your food processor (or using some beaters) blend the wet ingredients until they are creamy and well mixed. Add the dry ingredients (except the choc chips) and combine completely, scraping down the sides as required. Stir through the choc chips by hand so they don’t get all mashed up by the food processor. Pop the mix in the fridge for about half an hour to make the dough easier to work with. You can make the CARAMEL while that is happening if using it. Once the dough is less sticky, roll it into balls and flatten out slightly on the baking tray, be aware these cookies will spread a bit so don’t put them too close together. Pop them in the oven for about 15mins or until starting to brown on the edges. Allow to cool for about 20mins on the tray before transferring to a wire rack. Once cool, smear some caramel on a cookie, add another as a lid, take a nice big bite and experience the bliss. The only thing that could make them any better would be an extra layer of homemade ice cream in the cookie sandwich. Ooooh yeah!

Caramel Topping

There are no words…. Well maybe ‘Supercalifragilisticexpialidocious’. Yep. It’s that good, and easy. I mean 3 ingredients, there are no excuses for not making this. They’re not even weird ingredients like ‘mesquite powder’ or ‘saffron threads’ (seriously, what’s with saffron? That gear is like $3million an ounce. Not even joking. It’s not like it’s unicorn dust!). Anyway, that was a tangent, these are simple, easy to find ingredients. Your supermarket will have them, it’s not too late. Go now.

I used this as a warm topping for some homemade ice cream but it would also be a great filling for caramel tarts, caramel slice, as a cake icing, adding to some protein balls, straight from the jar or anything else splendidly caramel you can think of. If you think of other cool caramel uses be sure to share them in the comments below. No-one likes a selfish-Sally. Nothing against the Sally’s of the world.

15 fresh dates, pits removed
100g coconut oil/ghee or butter (I used ghee)
2 cups full fat coconut milk

Blend everything in a food processor or high speed blender until smooth. Transfer to a small pot and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5-10 mins. You can add extra coconut milk if you want a thinner sauce, keep in mind it will thicken up in the fridge. Use as a caramel topping on anything you fancy. Your finger? I wouldn’t judge.

Nut Free No Bake Fig & Quinoa Bars

That title is WAAAYYYY too long but at least you know what your are signing up for right?! You can add nuts to this in place of the seeds and you could bake it if that tickled your fancy….. Then they would just be ‘Fig & Quinoa Bars’, much more succinct to say but a little more work to actually do. I’m not into that, and I’m impatient to eat this stuff. Baking creates timeframes that I just don’t dig today so ‘no bake’ it is.

So, I’m BAAAACCCCKKK! Baby Grace is now 10 days old and is a super cool little human but I thought it was time to stop the #babyspam and give you some food back….. Well after this last little bit of spam because she is bloody cute.

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Isn’t she just squishable!!

Ok, so back to food. This recipe contains quinoa (as do some of my others in the archives) so it’s not strictly ‘paleo’…. GASP! Send the paleo police round, I am sure I can convert them with this deliciousness anyway and seriously, a bit of quinoa here & there isn’t what is causing the global obesity, diabetes and heart disease epidemic we are fighting is it? Substitute it for something else if it offends you or you don’t tolerate it.

375g dried figs, soaked in boiling water for 15 mins, then drained
250g coconut oil (or butter or ghee)
125g pumpkin seeds
125g sunflower seeds
150g quinoa flakes
1/4 cup honey (or maple syrup/ rice malt syrup/ coconut nectar)
1/4 cup tahini (or nut butter of your choice)

Melt together the coconut oil, honey & tahini. Once melted transfer to a food processor with the soaked figs & blend until a smooth paste forms. Add remaining ingredients and process until just combined (you can do that by hand if you like). Transfer the mix into a baking paper lined tray (I used a large rectangular slice tin), press down evenly and pop it in the fridge for a few hours to set before slicing into bars or squares. This freezes really well and is a great option for school lunch boxes or a sweet treat when the mood strikes you.

Choc Gingerbread Fudge

This is stupid easy. Like even a total kitchen muppet can nail this recipe. It only has 4 ingredients, you can substitute the Buttered Up for some other nut or nut-free butters of your choice. Obviously it won’t be as awesome as my Buttered Up version but you do what you need to to get this fudge in your mouth.

1 jar Buttered Up No-Nuts Gingerbread Flavor (190g)
1 jar Buttered Up Chocolate Cake Batter Flavor (190g)
16 fresh dates, pitted
4 tbs coconut oil

Add the Gingerbread Flavor to the food processor with 8 of the pitted fresh dates and 2 tbs coconut oil and blend until a smooth paste forms. Press this into a small baking paper lined tray (I used a mini loaf tin) and press down to an even layer. Pop this in the freezer to start to set. Add the Chocolate Cake Batter flavor to the food processor with the remaining dates & coconut oil & blend again to a smooth paste. Press this on top of the Gingerbread layer to form your second smooth layer then pop it in the fridge to set for a few hours. Once set, I drizzled mine with a bit of Buttered Up melted Nothing But Coconut butter because I can, and it’s delicious. You can leave that bit out or drizzle with some melted dark chocolate. Slice into squares and store in the fridge for up to a week or in the freezer.

Banana Gingerbread Muffins

Who loves muffins?! I do!!! For some reason it seems more appropriate to me to eat 6 muffins in one sitting than it would to eat half an actual cake. Eating half the cake would make me a pig…. But 6 muffins…. I feel like that is acceptable. Who’s with me?

I made these tasty morsels using some Buttered Up that you can get your hands on from the Lorna Jane Nourish Bar at Gasworks or from Primal Pantry. You can substitute for another type of nut or seed butter but you will need to add some ‘gingerbread spices’ to get the same outcome- I am sure google can help you out with that. These are ‘nut-free’ so could be a great addition to school lunches, or grown up lunches.

3 ripe bananas
3 eggs
3 heaped tbs Buttered Up No-Nuts Gingerbread Butter
2 tbs coconut oil (or ghee, butter or macadamia oil)
1/4 cup coconut milk (or milk of your choice)
1/2 cup coconut flour (or 1 cup of almond meal or other nut flour)
Pinch salt
1/2 tsp baking powder

Preheat oven to 200C. Add all ingredients except coconut flour to the food processor & blend until smooth. Add coconut flour & blend quickly until just combined. Spoon into greased cupcake or muffin tins and bake for 30mins. Makes about 14 cupcake-sized muffins.IMG_2795.JPG

Buttered Up

Have you been ‘Buttered Up’ yet? You really should get ‘Buttered Up’. Or maybe you should ‘Butter Up’ someone else? Are you with me? No? Let me enlighten you. I have just started making my own range of deliciousness in a jar! You are probably going to want to get it in your gob ASAP.

‘Buttered Up’ is the new range of nut and nut-free butters by ME in stock NOW at Primal Pantry. Yahoo. Whoop-dee-do! The range has started with a nut-free Gingerbread Butter, a Coconut Choc Chip Butter & a Chocolate Cake Batter flavour. All are gluten free, dairy free and paleo approved.

Whether you eat these right off a spoon from the jar or use them as a replacement for nut butter, butter or coconut oil in your baking, you won’t be disappointed. Great to have on hand as a snack when you need something quick & easy, or used however you like to use peanut butter or Nutella! Smear that gear on whatever you fancy, add to your recipes & mine and make sure you share the love so we can all find more ways to be #butteredup.

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Chocolate Bread

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

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