Fruit and nut delights

Fruit and nut delights

  

My banana, raspberry and walnut muffins. 

This is a newly created sugar, dairy, and gluten free. I was lucky it turned out on my first attempt. I used my stand mixer to mix my ingredients. 

This made 12 cupcake size and 4 large muffin size muffins. 

Ingredients 

1/3 cup raw honey 

1/3 cup good mild flavoured olive oil 

3 free range eggs, at room temperature 

1 1/2 cups rice flour, sifted

1 tablespoon baking powder

1/3 cup sultanas

2 large ripe bananas,mashed 

1/2 cup walnuts, slightly broken 

1/2 cup frozen raspberries 

1 tablespoon vanilla essence 

Method

1. Whisk oil and honey together until creamy. 

2. Add eggs and continue beating until light and fluffy – I set this on an electric mixer for 10 minutes. 

3. Add the sifted flour, baking powder and almond meal and mix until just combined.

4. Add the walnuts, vanilla, sultanas and raspberries and gently fold through. 

5. Scoop the mix into greased cupcake trays.

6. Bake for approx 15 minutes at 160 degrees celcius, baking time may differ depending on your oven and size of your trays. 

Check with a skewer and remove when the skewer comes out clean and if you lightly press on the top it has a little spring. 

Allow to cool and enjoy. 
  

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Gluten and sugar free apple pie with vanilla custard 

Gluten and sugar free apple pie with vanilla custard 


I found this pastry in the supermarket and decided a pie was to be made. It isn’t the cheapest thing around with $9 for the box.  

Apple Pie

Ingredients 

5 Granny Smith apples

1tbs butter

1 tbs cinnamon

1 tsp cloves

1 tbs vanilla

1/4 cup maple syrup

2 sheets gluten free puff pastry

Method 

1. Peel and core the apples.

2. Dice the apples into cubes.

3. In a pan add the butter and add the apples.

4. Once the apples are softened slightly add the CI naming, cloves, vanilla, and maple syrup. Stir the mix until slightly thickens. If the mix becomes too solid add a little hot water to loosen it.

5. Turn the mix off and set aside to cool slightly.

6. Roll out the pastry into a creased 20cm pan.

7. Pierce the pastry with a fork and place into the oven for about 5 minutes. It should be slightly brown.

8. Take the pan out of the oven and add the apple mix.

9. Decorate the top as you wish. If you are covering the whole pie then you will require an additional sheet of pastry.

10. Lightly brush the top of the pastry with some butter.

11.  Place back into preheated oven at 180 degrees celsius for about 30 minutes or until brown on top.

12. Let it cool slightly and cut and serve with warm custard.

 

Vanilla Custard 

Ingredients 

4 egg yolks
1/3 cup honey

1tbs corn starch

2 tbs vanilla
400ml cream

300 ml whole milk

Method 

1. In a saucepan heat the cream, milk and vanilla until just warm.

2. In another large bowl separate the yolks from the whites, only the yolks are required.

3. Add corn starch and honey to egg yolks and whisk until incorporated.

4. Slowly add the warm cream and milk mix while whisking into the egg mix.

5. When all the milk mix is incorporated out the mix back into the pan and put the heat back on. Using a whisk keep whisking on a low heat until the mix starts to bubble.

6. Remove from heat and either let cool if you are serving it warm or place in the fridge if serving cold.

Strawberry and Cream Cups 

Strawberry and Cream Cups 

  
Makes approximately 4 x 250ml cups/glasses 

This recipe is inspired by a classic set cheesecake. It is essentially set without the base. It is gluten, sugar, and soy free. This recipe does contain dairy and wouldn’t be suitable to those on an autoimmune paleo diet, lactose intolerant, or those who just don’t like dairy. 

Ingredients 

250g cream cheese softened 

300ml thickened cream, suitable for whipping 

1/2 cup raw honey 

1 tablespoon vanilla essence 

1 1/2 tablespoon gelatine 

1/4 cup boiling water 

1 punnet fresh strawberries 

Method 
1. Whip the thickened cream until soft peaks form and set aside 

2. Dissolve the gelatine in boiling water 

3. Whip the softened cream cheese with the honey 

4. Add the vanilla and dissolved gelatine 

5. Continue whipping the cream cheese mix until smooth and all combined

6. Add the cream and either mix on slow or hand mix it in so it doesn’t over whip and split 

7. Scoop your mix into 4 single serve bowls or glasses 

8. Cut the strawberries into cubes and pile on top of the cream cheese mix

9. Place in the fridge to set for at least 2 hours before serving 

Can be enjoyed with a little honey drizzled over the top and crushed nuts (optional)