Gluten Free Chocolate Brownies

Total time:  35mins

Servings: 11

Image & Recipe @http://www.yummly.com/recipe/external/Gluten-free-chocolate-brownies-310689

"You can use salted or unsalted butter for these brownies. If you use unsalted butter and want to add some salt, use 1/8 teaspoon fine sea salt. I also like to add 2 to 3 tablespoons of roasted cocoa nibs along with the nuts for added chocolaty crunch.

Use very low heat for melting the chocolate and butter. A good trick is to add the butter to the pan first, which melts faster than the chocolate, so you don’t burn the chocolate. You can use a flame-tamer if you’re concerned but I always melt it right over the lowest heat possible and never have had any problems."

Ingredients:

• 6 tbsps butter, salted (or unsalted, see headnote)
• 8 ozs semisweet chocolate (or, 225g bittersweet, chopped)
• 3/4 cup sugar
• 2 large eggs (at room temperature)
• 1 tbsp unsweetened cocoa powder (natural or Dutch process)
• 3 tbsps starch (corn)
• 1 cup nuts (toasted and coarsely chopped)

Method:

1. Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).
2. Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.
3. Remove from heat and stir in the sugar, then the eggs, one at a time.
4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.
5. Add the nuts, if using, then scrape the batter into the prepared pan.
6. Bake for thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.

Storage: The brownies can be stored at room temperature for up to 4 days, or frozen for at least 1 month.

Troubleshooting: If the finished brownies are crumbly, that means you didn’t beat the batter long enough in step #4. You can use the brownie bits to fold into just-churned ice cream.

Aladdin; Abu Cupcakes

image & recipe @spoonful.com

What you'll need

• A chocolate cupcake

• Chocolate frosting

• A caramel candy

• Waxed paper

• Rolling pin

• Toothpick

• 2 white chocolate chips

• 2 mini chocolate chips

• Red decorator's frosting or gel

• A gum drop candy

• 2 almond slices

How to make it

1. Frost the cupcake and set it aside while you create the monkey's facial features.
2. 
   Microwave a caramel candy for up to 6 seconds to slightly soften it. Then sandwich the candy between two pieces of waxed paper and use the rolling pin to flatten it to about 1/8 inch thick.
3. 
   Cut two ovals (about 1 1/2 inch by 1 inch) out of the flattened caramel. Trim the upper edge of one oval to resemble the top of a heart. Now create the monkey's face by arranging the two ovals so that the upper edge of the untrimmed one overlaps the bottom of other, as shown.
4. 
   Use the tip of a toothpick to poke holes through the caramel where the eyes and 
   the nostrils should go.
5. 
   Press two white chocolate chips, tips down, onto the caramel where the eye holes are. Top each white chocolate chip with a mini chocolate chip, using dabs of frosting to stick them in place.
6. 
   Now place the face on top of the cupcake and use red decorator's frosting or gel to add a mouth.
7. 
   Cut a small strip from the remaining scraps of flattened caramel and scrunch one edge slightly to resemble a bit of fur for the top of the monkey's head. Gently press it in place. Then slice a gum drop down through the center and use one half for a hat.
8. 
   For the finishing touch, add a pair of almond sliver ears.

Mexican Chocolate Cake

(gluten, dairy, egg & refined sugar-free, vegan recipe)

Prep time: 20 mins

cook time: 40  mins

Serves: 10 people

image & recipe @taste.com.au

Dry:

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt 
• 3/4 tsp ground cinnamon 
• 3/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper

Wet:

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest 
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)

Frosting:

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Equipment:

You will need a 22cm springform tin.

1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Almond Breeze Vegan Rice Pudding

image & recipe @yummly.com

Ingredients:

• 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
• 1/3 cup sugar
• 1 vanilla bean, seeded and scraped
• 7 cups Almond Breeze, vanilla or unsweetened
• pinch of sea salt
• berries

Method:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
3. After 25 minutes, the rice pudding will be thick and creamy.
4. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.

Melting Moments

image @http://www.food.com

Ingredients:

Makes 16-20

• 3 tbsp. [40g / 1 1/2oz] butter or margarine
• 5 tbsp. [65g / 2 1/2oz] lard
• 1/2 cup [75g / 3oz] caster sugar
• 1/2 egg, beaten
• few drops of vanilla or almond essence
• 1 1/4 cups [150g / 5oz] self-raising flour
• Rolled oats for coating
• 4-5 glasé cherries, quartered

Method:

1. Preheat the oven to 180'C conventional [350'F / Gas 4]. Grease two baking trays. Cream together the butter or margarine, lard and sugar, then gradually beat in the egg and vanilla or almond essence.
2. Stir the flour into the beaten mixture, then roll into 16-20 small balls in your hands.
3. Spread the rolled oats on a sheet of greaseproof paper and toss the balls in them to coat evenly.
4. Place the balls, spaced slightly apart, on the prepared baking trays, place a piece of cherry on top of each and bake for 15-20 minutes, until lightly browned. Allow the cookies to cool for a few minutes before transferring to a wire rack.

Eve's Pudding

"The tempting apples beneath the sponge topping are the reason for the pudding's name"

image @http://www.deliciousmagazine.co.uk

Ingredients:
Serves 4-6

• 1/2 cup [115g / 4oz]  butter
• 1/2 cup [115g / 4oz]  sugar
• 2 eggs, beaten
• grated rind and juice from 1 lemon
• 1 cup [90g / 3 1/2 oz] self-raising flour
• 1/3 cup [40g / 1 1/2 oz] ground almonds
• 1/2 cup [115g / 4oz] soft brown sugar
• 500-675g [1 1/2lb] cooking apples, cored and thinly sliced
• 1/4 cup [25g / 1oz] flaked almonds

Method:

1. Pre heat the oven 180'C [356'F].
2. Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy.
3. Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almond.
4. Mix the brown sugar, apples and lemon juice, tip into the dish, add the sponge mixture, then the almonds.
5. Bake for 40-45 minutes, until golden

Nut Lace Cookies

Prep Time: 10 mins

Cook Time: 11 mins

Image @http://www.flickr.com

Ingredients:

Yields: 2-3 Dozen

• 1 1/2 cups oatmeal
• 1/2 cup margarine
• 1/2 cup chopped pecans
• 1 egg
• 3/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla flavouring

Method:

1. Place oatmeal in bowl.
2. Melt margarine and pour over oats.
3. Sift dry ingredients together.
4. Mix dry ingredients in with margarine and oats.
5. Beat eggs and vanilla together.
6. Blend this in the oats mixture.
7. Add pecans and mix well.
8. Cover cookie sheets with foil.
9. Drop by teaspoons onto cookie sheet.
10. Do not preheat oven.
11. Bake at 160'C [325'F] for 11 minutes.
12. Allow to cool before removing from foil.