Brownies - Gluten Free
60g dark chocolate (70% or higher)
4 Tbsp butter
1/8 cup Flax seeds
¾ cup superfine sugar
2 eggs (whisked lightly)
½ tsp pure vanilla extract
¾ cup (850g) ground almonds
½ tsp baking powder
Pinch of salt
½ cup chopped walnuts
½ cup Milled flax powder
(If texture is a bit dry add a teaspoon of water or a bit more)
Preheat oven to 180°.
Use 20cm square pan, lined with baking paper. Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water or in a low oven.
Cream the butter and sugar until pale, soft and light, and then beat in the lightly wished eggs, the milled flaxseed, vanilla extract, and melted chocolate. Lastly stir in the ground almonds, baking powder, salt, and chopped nuts.
Spread the mixture in the pan and bake in the oven for about 30-35 minutes. Leave to cool, then cut into 5 cm squares for serving.
Coconut and Raspberry Biscuits - Gluten Free
- For the base:
1 stick butter softened
1/3 superfine sugar
1 egg (beaten)
1 tsp. pure vanilla extract
1/3 cup rice flour
1/3 cup Milled flax powder
½ cup tapioca flour
¼ cup milk
- For the filling:
170g raspberry jam
1 cup raspberries
- For the topping:
5 Tbsp butter softened
¾ cup fine sugar
2 eggs (lightly beaten)
3 cups shredded coconut
½ cup rice flour
1/8 cup Milled flax flour
Preheat Oven to 180°.
Use baking pan 20 x 30 cm lined with parchment paper.
To make the base cream the butter and gradually add the sugar, beat until pale, soft, and light. Add egg, a little at a time, beating well after each addition, before adding the vanilla extract. Sift together the dry ingredients and stir gently into the creamed mixture. Mix everything together lightly and add the milk to moisten. Spread the mixture into the prepared pan, smoothing it to the edges. Spread the jam gently over the cake mixture and sprinkle with the raspberries. Press gently into the cake mixture.
Make the topping. Cream the butter and sugar together as before until pale, soft, and light. Add the beaten eggs gradually, beat well after each addition. Mix together coconut, flax flour and rice flour, fold into the mixture. Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until toothpick comes out clean. Leave to cool on the cookie sheet and cut into 24 biscuits.
Coconut Chocolate-chip Oatmeal Cookies
2 ½ cups cake flour
1 cup rolled oats
½ tsp salt
1 ¼ cups chocolate chips
1 cup walnuts
1 Tbsp vanilla extract
2 Tbsp water
¾ cup organic virgin coconut oil
¾ cup honey
Preheat oven to 180°C degrees. Grease baking sheet with additional coconut oil. Set aside. Mix the flour, oats, salt, chocolate chips, and walnuts in a large bowl. Mix the vanilla extract, water, organic virgin coconut oil, and honey in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until well combined. Roll dough into small balls, flatten and place on prepared baking sheets. Bake in preheated oven for 18-24 minutes. Remove and allow to cool.
Den’s Ice-cream
1 tin of coconut milk 2 egg yolks
about 4 tablespoons of coconut oil in liquid form
juice of a lime and the zest
150 ml water
packet of gelatin or carageen to make up 1 pint of jelly
sweetener of your choice
Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves.
Blend the coconut milk (both the more solid cream and the milk from the tin), virgin coconut oil and egg yolks together thoroughly. Add the lime juice and zest and blend then add the water/gelatin mix and blend again. Add the sweetener. (I use either a herb called stevia or a sweetener called splenda. The freezing of the ice cream will make the taste less sweet than it tastes at this stage, so I add enough sweetener to make the mix taste a bit too sweet. This needs a little experimentation and the results depend on the sweetener you use and how sweet you like it). Then I pour it into my ice cream maker and 20 minutes later I have a wonderfully healthy coconut and lime ice cream. You could pour it into a container and freeze it in the freezer if you don't have an ice cream maker.
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