Dessert

Rapid Fire Apple Crumble...For One!

Super Fast Apple Crumble For One

A lot of recipes are made for more than one...which is fine, but there are times where a perfectly formed meal for one is just the ticket. This super fast dessert came about because solo movie nights sometimes need to be a little extra. This deliciously cute apple crumble is gluten free, refined sugar free and super fast and easy to make, so instead of popcorn, try this!

Ingredients

Filling 

1 apple (I used a pink lady)

1/2 tsp vanilla bean paste

1 tsp Australian honey

1 pinch sea salt

1 pinch cinnamon

Crumble

3 tbs almond meal

1 small knob cold butter

1 pinch sea salt

1 pinch cinnamon

Method

Preheat oven to 200c. Core and chop the apple into 1 inch cubes and transfer to a bowl. Add the remaining ingredients for the filling and toss to combine. Transfer to a small ramekin so that the ingredients fit snugly, adding 2 tablespoons of water. In a separate bowl, combine the almond meal and butter and using a rubbing technique, use your fingers to rub the butter into the almond meal to form a crumb. Add the salt and cinnamon and then top the apple mixture with the crumble. Reduce the oven to 180c and bake for 15-20 minutes or until the top is golden and the apple is tender. Serve with coconut yoghurt and a drizzle of maple syrup if desired. 

Sweet Potato Chocolate Cake

As seen on Everyday Gourmet Season 8 with Justine Schofield.  Watch the segment HERE!

As seen on Everyday Gourmet Season 8 with Justine Schofield. Watch the segment HERE!

Say what? Yes, the secret ingredient in this chocolately, fudgy little number is SWEET POTATO! So what does it do? Well, instead of using regular flour and heaps of refined sugar, sweet potatoes add natural sweetness, a rich texture and a heap of vitamins, minerals and beneficial fibre to this cake...so you can have your goodness and eat it too! 

A tweaked version of my friend and nutritionist Tara Leong's recipe, it's super simple, as well as gluten (if you use gluten free baking powder) and dairy free. As she would note, however...just because it's healthy doesn't mean you should eat the whole thing! Nutrient dense foods also come with a decent serve of calories, so enjoy it with a little moderation! 

Ingredients

1 large sweet potato, roasted in its skin and slightly cooled (around 1kg)

85g dark chocolate

3 free range eggs

1 1/2 cups coconut sugar (brown sugar also works)

1 tsp vanilla extract

1 cup olive oil

1/2 cup raw cacao powder (not cocoa powder...you want that bitter chocolately kick!)

1 1/2 tsp gluten free baking powder (regular is also fine if this isn't a crucial dietary)

3 tsp cinnamon

A good pinch of sea salt

200g almond meal

Raw chocolate glaze

1 cup raw cacao powder

1 cup water

6 tbsp runny honey or maple syrup (raw cacao can be bitter, so you can add more to taste)

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 cup olive oil

Method

Preheat your oven to 180c, then grease and line a 23cm springform or a deep loaf tin with baking paper. Slice the cooked sweet potato in half and scoop out the flesh, transferring it into a bowl. Mash the sweet potato roughly and set aside. Bring a small saucepan half filled with water to the boil. Once boiling, place the chocolate in a heat proof bowl and carefully place on top of the saucepan. Once melted, remove from heat and set aside. In a separate bowl, whisk together the eggs, sugar, vanilla and oil, then slowly add the sweet potato, melted chocolate and mix until just combined. Sift in the cocoa, baking powder, then add the cinnamon and salt. Lastly, fold in the almond meal in thirds until everything is incorporated. Transfer the contents of the cake to the lined baking tin and bake for 65 minutes or until a toothpick when inserted in the centre, comes out clean (as it is a very fudgy cake and not all sweet potatoes are the same size, it can sometimes take a little longer, just keep cooking until the toothpick comes out clean!). Once baked, remove from oven and set aside to completely cool before icing. 

For the ganache, combine the cacao powder, water, maple syrup (you ca also use honey or rice malt syrup), vanilla and cinnamon over a medium high heat, whisking until the mixture thickens. If the mixture is already very thick, add a little water to loosen it, a tablespoon at a time. Once thick enough to coat the back of a spoon, remove the ganache from heat and vigorously whisk in the olive oil until smooth and glossy. For a mirror glaze finish, add in an extra tablespoon or two of iced water at the end and whisk vigorously again until combined. Once the cake is cool, remove it from the tin, then glaze and decorate. 


 

4 Ingredient No Bake Coconut Crack Bars

As seen on Everyday Gourmet with Justine Schofield and Melissa Leong

As seen on Everyday Gourmet with Justine Schofield and Melissa Leong

A new year rolls around, as does the guilt for potentially overdoing it between Christmas and New Years, even though it's probably worth the argument that it's really what you eat between New Years and Christmas that's more important. 

But anyway, I digress. Once the sugar high from all your favourite end of year desserts comes to an end (personally, I'm a pavlova and trifle girl), here's a slightly more virtuous afternoon tea accompaniment that's vegan as well as gluten, refined sugar and dairy free...but be warned, they are called Crack Bars for a reason. There is zero baking involved and the base recipe is just 4 ingredients (I don't count salt), which you can add your favourite toppings or ingredients like pepitas and raw chocolate (pictured), cacao nibs, dried fruit, etc. Enjoy! 

Ingredients

1 cup dessicated coconut

1/4 cup maple syrup (honey will work, but isn't vegan if that matters)

2 tbsp coconut oil, melted

1/2 tsp vanilla extract

1 pinch sea salt

Optional: a handful of pepitas, raw chocolate to drizzle. 

Method

Place the dessicated coconut into a mixing bowl. In a separate bowl, combine the melted coconut oil, maple syrup and vanilla extract. Add the wet ingredients to the dessicated coconut, along with a good pinch of sea salt and combine well. At this stage, you can add any additional  ingredients you like, for example, a handful of chopped nuts, cacao nibs, pepitas, or dried fruit.

Line a shallow baking tray with baking paper and press the mixture into a level rectangle shape, alternatively you can use silicon ice cube moulds. Freeze the pressed mixture for 10-20 minutes until set, then slice into portions, or pop out of the mould, if using. If you want to drizzle a little melted chocolate (raw or otherwise, I don't discriminate), this is when you'd do that (and let's be honest, when is a little extra chocolate a bad idea?).

Store refrigerated.