Chocolate Bliss Balls

September 3, 2017February 28, 2023 ~ desertcook ~ 3 Comments

These are the go to chocolate fix in our house. They are miss Ellie’s absolutely favourite and she usually pinches a couple of balls worth of mix from the machine before I even get to roll them! And mister George has learned how to find them in the fridge very quickly when mummy goes out to the washing line 😉

Quick and easy to whip up and they are actually a satisfying choc fix that won’t lead to a sugar crash later down the track!

See below the main recipe for my Christmas variation too!

200g natural almonds OR roasted sunflower seeds
50g pepitas
30g hemp seeds*
30g cocoa powder (or 20g cacao)
1/2 tsp ground cinnamon
1 tsp vanilla bean paste
12 medjool dates, pitted (roughly 300g)
Mixed spice coconut sugar for dusting (optional).

*If you aren’t using hemp seeds, just use 80g pumpkin seeds.

If you are using sunflower seeds in place of the almonds, toast them first, either in a dry frying pan or under the grill in the oven until they are golden. Watch them carefully – they don’t take long!

Place almonds, seeds, cocoa and cinnamon in the food processor and process until fine and crumbly. (Speed 10, 10 secs)

Add dates and vanilla beans through chute at the top whilst processing and continue until well combined. (Use speed 4 whilst adding the dates then increase slowly up to speed 6 for 15 sec on bursts)

The ‘wetness’ of the mixture hugely depends on the moisture content and size of the dates you use, so test the mixture – when squeezed together it should easily form into a ball. Mine was slightly too dry so I needed an addition of 1 tsp water and another quick blitz.

Tip – if your dates are really cold from the fridge they won’t be as sticky. Either allow them to come to room temperature, or pop them in the microwave for just a few seconds until they are at room temperature – they’ll bind much more effectively!

Form the mixture into small balls and then roll in a covering if you desire. We mostly leave these plain, but occasionally we make up a mix of coconut sugar and mixed spice (about a 5:1 ratio) and sprinkle it over.

Makes about 20. Store in an airtight container in the fridge. They can keep for 2 weeks … not likely in my house 😀

If you’re in a hurry and don’t have the time to roll balls, press the mix firmly into a baking dish and pop in the freezer for half an hour begged cutting into squares.

For a Christmassy flavoured bliss ball: Remove 1 date and replace it with a small handful of dried cranberries. Replace the vanilla with the finely grated zest of half an orange and replace the cinnamon with 1/3 tsp of ground cloves.

Enjoy 🙂

Spiced Caramel Popcorn

August 27, 2017August 28, 2017 ~ desertcook ~ Leave a comment

I love popcorn for its simplicity. So easy to pop it and such an inexpensive snack! My kiddos love it in their lunchboxes too.

We already make Sweet and Salty Puffed Corn for a change but this one is a new addition.

Fair warning. If you start, you’ll probably not be able to walk away! I made a batch of this for my dad for Father’s Day …. and then had to promptly make another batch after it sat on the bench and my 4 little people discovered it!!

1/3 cup popcorn kernels
35g tasteless coconut oil
25g maple syrup
25g sunflower seed butter
1/2 tsp vanilla bean paste
1/2 tsp mixed spice

Air pop the kernels. Place in a large baking tray.

Preheat the oven to 215C.

Mix the remaining ingredients together in a saucepan and heat gently, stirring until the mix is completely melted and smooth (speed 2, 100C, approx 90 secs)

Pour mix over the popcorn and mix well to coat.

Optional: if you like sweet and salty together, you can sprinkle over 1/2 tsp of pink salt flakes here.

Place into oven. For about 4 minutes.

Remove from oven and stir again, then return to oven for a further 4-5 minutes.

Allow to cool completely before storing in an air tight container.

Enjoy 🙂

Pomegranate Poached Pears

June 14, 2017June 14, 2017 ~ desertcook ~ Leave a comment

My gorgeous sister in law recently gave me some beautiful fat, juicy pomegranates (thanks Mish!) and I was dreaming up ways to use them, when I noticed the pears that I had bought the previous week sitting, a bit past their best, in the bottom of the fridge. And there next to it was the pomegranate juice I’d used in another recipe …. I like to be creative with what I’ve got on hand and avoid waste …. so we had a very delicious, and very easy, dessert!

500ml Pomegranate juice
1 tbsp coconut sugar
1 tsp mixed spice
peel of 1 lemon, sliced
6 medium pears
1 cup pomegranate seeds
Optional: toasted slivered almonds

Place juice and sugar in bottom of slow cooker, whisk together and cook on high for 10 minutes.

Whisk in spices and add lemon peel.

Core and slice pears into quarters. Peeling is optional (I tend to leave it on for more fibre)

Place pears into the slow cooker juice mixture, place lid on slow cooker and cook on low for 4 hours. Add in the seeds and cook for a further 30 minutes with the lid off.

Remove lemon slices, and serve warm, sprinkled with the almonds (if using), with a cream, ice cream, yoghurt or custard that suits your diet. Alternatively, serve cold on top of breakfast porridge, or granola, use as the fruit base in dessert crumbles or blitz in your processor until smooth and use as a fruit puree.

20170606_195926-1 — I love it with my crunchy granola and natural yoghurt for dessert!

Enjoy 🙂

Sweet Spiced Pumpkin Loaf

June 5, 2017June 6, 2017 ~ desertcook ~ Leave a comment

This delightful, fragrant loaf is like a cross between my Sticky Date Cake, Banana bread and Pumpkin Scones!!

It is just perfect with an afternoon cuppa or in a lunchbox to fuel busy little bodies and brains at recess time.

Plus, no oil, no eggs, no dairy and very low sugar make it a healthier ‘cake’ option.

See below the recipe for a Coeliac friendly option too.

200g butternut pumpkin
6 medjool dates, pitted and halved
1 cup very hot water
1/4 cup coconut sugar
50g sunflower seed butter
1/2 teaspoon bicarbonate of soda
2 cups wholemeal spelt flour
2 tsp GF baking powder
1 tsp ground ginger
1/2 teaspoon mixed spice
1 medium, very ripe bananas
1/4 cup pepitas

Place roughly chopped pumpkin into Thermal cooker or food processor and process until well chopped, Speed 6, 8 seconds.

Now add dates, water, sugar and bicarb in the Thermal cooker and cook at 110C on speed 2 until the mix comes to the boil (a few minutes), then a further 2 minutes.

Add in the banana and seed butter and start processing on speed 3 and working your way up to speed 5 for about 12 seconds, or until the mixture is fairly smooth and consistent.

(Do this in a saucepan over a medium heat with regular stirring and then transfer to a food processor or blender to do this without the thermal cooker)

In a large separate bowl mix together the flour, baking powder and spices (speed 5, 8 seconds).

Pour the pumpkin and date mix into the flour mix and fold together until all combined. Don’t over mix.

Pour into lined loaf tin and sprinkle with the pepitas

Place into a preheat 160C oven for 35mins or until an inserted skewer comes out clean.

Cool in tin for 10 minutes before transferring to a cooling rack. Allow to mostly cool before slicing. Serve on it’s own or even serve with some cream or ice cream for dessert.

To make this cake Coeliac friendly replace the spelt with 1.5 cups of plain GF flour mix and 1/3 cup of almond/seed meal.

For a lower sugar version remove the coconut sugar and add another 2 dates.

This is a moist cake and freezes and defrosts beautifully – Enjoy 🙂

Chocolate avocado cake

May 25, 2017September 15, 2019 ~ desertcook ~ Leave a comment

This is lovely dense cake… Not too sweet though, so it’s not overpowering if you ice it or serve it with ice cream or cream.

Instead of butter or oil, this torte uses the delicious, creaminess of avocado and richness of seed butter to provide the fats. Delicious and nutritious!

Don’t worry, despite the unusual ingredients, there’s no taste of the hidden avocado when it’s baked!

1 3/4 cups spelt flour (I use half white and half wholemeal) OR 1 1/2 cup GF flour mix
1/4 cup hemp seeds (optional)
2 tsp GF baking powder
3/4 cup coconut sugar*
2 tbsp cocoa
70g very ripe avocado
1 heaped tbsp sunflower seed butter (or other nut butter)**
1 cup milk of choice
1 tsp vanilla bean paste
3 tbsp aquafaba (liquid drained from a can of chic peas) OR 1 whole egg

*if you’re a sweet tooth or you are serving this uniced or in its own you might like to increase the sugar to 1 cup.

**Olive oil is a delicious substitution here for the nut or seed butter. Use 2 flat tablespoons.

Mix together all dry ingredients and whisk to combine evenly (Speed 5, 10 seconds). Set aside.

In your blender/processor/thermal cooker/bullet place the milk, avocado, vanilla, seed butter and aquafaba then blitz until smooth (Speed 6, 10 seconds, scrape down and repeat).

Add the wet mix to the dry mix and mix until well combined and smooth. (Speed 4, 8 seconds, scrape down and repeat).

Pour into a lined, greased cake tin or approx 14 regular muffin holes.

Bake in a preheated moderate oven for approx 40 minutes (for the cake) or 25 minutes for the muffins, or until a skewer comes out clean.

Allow them to cool and then ice as desired.

You could use; a simple melted dark choc ganache or just dust with pure icing sugar. I like to use an icing made from melting together tasteless coconut oil, seed butter, maple syrup, vanilla essence, whisk it until smooth and then add pure icing sugar till you get the consistency you want.

20170521_103736-1 — With the seed butter and maple syrup icing, ready to share at a church lunch

Serve on its own or with cream or ice cream of choice.

Serves 12

If you’d like a more decadent cake, you can grate a handful of dark chocolate into the flour before you add the wet mix. We like Lindt dark 70%.

Enjoy 🙂

Crunchy granola

May 1, 2017March 29, 2021 ~ desertcook ~ 3 Comments

I love granola!

It always seems like such a cafe style, luxurious breakfast item to me. I am not really keen on the store bought variety though because as well as being expensive, they also tend to be loaded with oils and sweeteners (and coconut … why?!).

Well – here’s a way to enjoy your granola that’s kinder to your pocket and to your body!

2 1/2 cups rolled oats (use puffed rice or quinoa flakes for the GF option)
1 cup chopped nut or seeds of choice (today I did almond, hazelnut and pepita)
1 tbsp Date Paste OR maple syrup
1 tbsp extra virgin olive oil
1/4 tsp salt flakes
1/2 tsp mixed spice
2 tsp sunflower seed butter (or other nut butter that suits)
1 tsp vanilla bean paste

In a small saucepan mix together the date paste/syrup, oil, seed butter, salt, spices and vanilla.

Stir over low heat until just melted and well combined (Speed 2, 90C, approx 2 mins).

In a large bowl mix together the oats and nut/seeds until evenly combined (Speed 4, 8 seconds).

Add the wet mix into the dry and mix until evenly coated (Speed 3, 20 seconds).

Pour onto a lined baking tray and spread out into a thin, even layer.

Place into a preheated low oven (approx 140C) and bake for 30 mins.

Allow to cool. If you prefer not to have clumps in your granola, stir it around as it cools to avoid any sticking together.

Store in air tight container and use as you would any cereal … add milk to it, or as a topping for your yoghurt. Or, I use this as the filling in my baked pears/apples.

Why not add in some toasted coconut, if that’s your thing, or a handful of dried fruits if you’d like a sweeter version?

Enjoy 🙂

Almost ANZAC biscuits

April 23, 2017April 24, 2020 ~ desertcook ~ 1 Comment

This week in Australia we remember ANZAC day.

It marks the anniversary of the landing at Gallipoli of the Australian and New Zealand troops during WW1. It is a time when Australians give thanks for the sacrifices that our service men and women (including both of my beloved Granddads) have made for our country. We remember with the Dawn Service, the March and ANZAC biscuits.

The biscuits were originally sent in care packages to troops far off because they were cheap to make, didn’t contain any eggs and they kept well for a long time – after the end of the war they were sold as a fundraiser and today they are the only commercial good allowed to carry the name of ‘ANZAC’. They are delicious and thankfully, very easy to make into an allergy friendly version – plus, you can be very flexible with them based on what you have in your pantry.

See below the recipe for a *coeliac friendly version.

1 cups rolled oats
1 cup plain flour (GF flour, spelt, wheat – all work)
1/4 cup desiccated coconut
1/4 cup of almond meal (or seed meal)**
5 tbsp coconut sugar (or other sugar)
125g melted butter or oil (coconut oil, olive oil and melted vegan butter all work well, as does a nut oil if it suits you)
50g golden syrup/honey/maple syrup
1 tsp bicarb soda
2 tbsp boiling water.

*For a Coeliac friendly version: you can replace the oats with a mix of rolled quinoa and puffed rice.

**to omit the almond/seed meal, replace it with an extra 1/4 cup coconut.

Mix together the dry ingredients, except the bicarb soda, in a large bowl. (Speed 4, 10 seconds). Then set aside.

In a medium sized saucepan (or microwave), melt together the oi/butter and syrup. (Speed 2, 100C for approx 2 mins)

In a separate bowl, mix together the bicarb and boiling water and then add to the butter/syrup mix. It will froth up to about double the volume.

Add the wet mix to the dry mix and combine well (Speed 4, 8 seconds, scrape down and repeat).

On a greased baking tray place heaped teaspoon-fulls of the mixture and flatten down slightly. They need to have quite a bit of space in between.

Cook in a preheated oven at 170C for about 15-20 mins or until golden brown.

When you remove them from the oven they will be quite soft. They will harden as they cool. Leave them on the tray for 10 minutes before transferring to a wire rack to finish cooling.

20200415_104919 — These have extra oats replacing the coconut and almond meal – based on what was in my pantry!

20190726_115017 — These ones have puffed rice replacing the coconut.

Makes about 18 biscuits and they keep well in an air tight container for a couple of weeks … but they never last that long in my house!

A double batch of these bikkies is a great solution for Church suppers or bulking up for lunchboxes.

Enjoy

Chocolate protein hotcakes

March 26, 2017April 6, 2017 ~ desertcook ~ Leave a comment

Hotcakes are a very popular weekend breakfast in our house. I love that they can be loaded with goodies to make them nutritious and filling. This version is a twist on my Vanilla Almond hotcakes.

They got absolutely demolished …. 4 very full little people at the end of breakfast!!

1 1/2 cups, wholemeal spelt flour OR 1 1/3 cups plain GF flour mix
1/2 cup of my chocolate protein drink mix*
2 tsp GF baking powder
1 1/2 cups milk of choice – I like unsweetened vanilla almond milk (add an extra splash if you use GF flour)
1 small overripe banana
1 heaped tbsp sunflower seed butter (or other nut butter that your diet allows)
1 tsp vanilla bean paste
3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg
vegan butter/butter/nut butter to serve

*If you haven’t made the Choc Protein Drink – then you can roughly replicate it with 1 tbsp cocoa, 1 tbsp coconut sugar and 2 tbsp almond or seed meal.

For a nut free/lunchbox safe version make sure you follow the nut free version of the Protein Drink mix

For a more chocolately version, replace the sunflower seed butter with some of my chocolate seed spread or choc hazelnut paste!

In a large bowl whisk together all of your dry ingredients (Speed 4, 10 seconds). Then set aside.

In a blender/food processor/bullet/thermal cooker, place the banana, milk, sunflower seed butter, vanilla, aquafaba/egg and blend until well combined (Speed 6, 10 seconds)

Pour the wet mix into the dry mix and whisk well to combine. (Speed 4, 10 seconds, scrape down and repeat).

Pour the batter into a hot, lightly greased frying pan, wait until bubbles appear on the surface, then flip and cook until both sides are a deep golden brown.

Top with butter of choice and serve warm.

They freeze well too – I make double batches and freeze sandwich style with a filling in between for an easy, filling, low mess snack.

Enjoy 🙂

Date and carrot loaf (or muffins)

March 25, 2017March 25, 2017 ~ desertcook ~ 2 Comments

We have busy afternoons after school most days. Filled with activities for very boisterous, active kids! The parents at these activities are forever digging into their bags for goodies to fend off the cries of “I’m huuuuuungryyyyyy”. A while ago, a friend had date loaf for her kids to keep them going at Jujitsu (Hi Kylie!).

It inspired me to have a go at my own. I’d grown up with my Mum’s version, but these days I’m after less oil, sugar and refined ingredients …. and look for any excuse to hide bonus goodies. So these ones were created. Hope you enjoy them – they’re are like a cross between traditional date loaf and a carrot cake!

10 medjool dates
1 tsp bicarb soda
1tsp instant coffee (optional)
1 cup boiling water
2 medium carrots
1/4 cup unsweetened applesauce*
1 tsp vanilla bean paste
1 1/4 cup wholemeal spelt/ rye flour
1/2 cup rolled oats/quinoa/desiccated coconut
1 rounded tsp GF baking powder
Pinch pink salt flakes
1/2 cup chopped walnuts OR 1/4 cup each roasted sunflower seeds and pumpkin seeds.

* To make my apple sauce I just core my apples and cut them into quarters (don’t peel – keep the benefit of the skin’s nutrients!) and steam them until soft with a little bit of water and a pinch of cinnamon and then blend or process until you reach the consistency you like. (Speed 2, Steam Temp for about 10-12 minutes, then turn off temperature and increase speed gradually up to 6). I make it in bulk and store it in reusable squeezy pouches in the freezer.

Remove and discard the seeds from the dates, then place them in a bowl, sprinkle over the coffee (if using) and bicarb soda and then pour over the boiling water. Set aside.

Use your processor to blitz the oats into a flour (Speed 6, 8 seconds) then set aside

Grate or process the carrot until fine (drop onto blades spinning on speed 5, then up to speed 6 for 8 seconds).

Add the apple sauce, vanilla and all of the date mixture to the processor and process until smooth and well combined (start on speed 4 then gradually work up to speed 6 for 15 seconds).

In a separate bowl, whisk together the oat flour, flour, baking powder, salt and seeds/nuts. If you haven’t used the coffee, an added teaspoon of cinnamon here.

Pour the wet mix into the dry mix and fold together until combined.

Spoon into a lined loaf tin or muffin holes. Place into a pre heated moderate oven, until well risen and golden. Takes about 25 minutes for the muffins or 50 minutes for the loaf.

Allow to cool. Makes about 14 muffins.

20170325_095356-1 — Toddler tick of approval – My cheeky boy as he pinches his 3rd one!!

If you want a sweeter more desserty kind of treat, you can top them with an icing made from whipped cream cheese (dairy or soy), sweetened with maple syrup and a pinch of cinnamon. A scattering of extra nuts or seeds on top is yummy too.

Enjoy 🙂

I haven’t made a coeliac friendly version of this one yet. I’d try 1 cup of a GF flour mix, and maybe have another tablespoon of flour to add in if it looks too thin. Let me know if you try!

Chocolate Seed Spread

March 7, 2017 ~ desertcook ~ 4 Comments

My kiddos see their friends eating that famous store bought chocolate spread …. but since the first ingredient is refined sugar, followed by hydrogenated oil, it is not something I really want to feed them! So a couple of years ago I set about making a sweet hazelnutty choc spread of my own – and it has been a winner (you can find it here).

However, as it is based on hazelnuts, to care for those kids who are allergic, I don’t want to send it to school. So more recently I have made a seed based version – and the kids didn’t even tell the difference! So here’s my healthy and lunchbox friendly chocolate spread – hope you like it as much as we do!

1 cup sunflower seeds
1 cup pumpkin seeds
1 heaped tbsp cocoa (or 1 flat tbsp cacao)
1 tsp vanilla bean paste
1/2 tsp flaked pink salt
160 mls boiling water
8 medjool dates (pick the big fat juicy ones!)
Optional: 1-2 tbsp maple syrup OR coconut sugar

Roast your seeds first. I did mine on a tray under the grill (and watched them very carefully!!!), they only take a few minutes.

While the seeds are roasting, seed the dates and cover them with the boiling water. Add the vanilla and salt to the water.

Process the seeds for 10 seconds on speed 10. (This will take longer in a food processor). Their oils release best while they’re hot so if you’ve bought roasted seeds, place them in a hot oven for a couple of minutes first).

Add in the cocoa and sugar (if you’re using it) here. Scrape down sides and use speed 6 in 45 seconds intervals, scraping down in between until you get a paste like consistency.

Add the date mixture, water and all, to the seed mixture and process again until well combined (Speed 4 for 10 seconds in the gradually increase to speed 7 for 15 seconds, scrape and repeat until mixture is smooth and very well combines). Add maple syrup at the same time (if you are using it) as the date mixture.