Another type of sweetness.
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Feel-Good Sweet Recipes
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Sweet Pumpkin Muffins
Preparation: 10 minutes Cooking Time: 20 minutes Makes 12 60g nuttelex, or butter chopped at room temperature ½ Cup caster sugar 1 egg (or vegan equivalent) 2 cups of self-raising flour, sifted 1 cup cooked, cooked mashed pumpkin 1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases. 2. In a small bowl, mix nuttlex or butter together with sugar until light and fluffy (an electric mixer will make this job easier). Than beat in an egg or vegan egg equivalent. 3. Fold flour and pumpkin through the mixture until just combined. 4. Spoon mixture into patty cases until each is two-thirds full. Bake for 15-20 minutes, until cooked when tested. Cool on a wire rack. 
Chocolate Cherry Almond Cake
Preparation: 25 minutes Cooking Time: 55 minutes Can be made two days ahead ½ cup (75g) self-raising flour 200g nuttelex or butter (softened) 1 cup (220g) caster sugar 4 eggs or vegan egg equivalent 200g ground almonds (almond meal) 750g jar sour cherries 100g dark chocolate grated 2 tablespoons cherry juice from the jar 1 teaspoon ground cinnamon Icing sugar for dusting 1 Grease a 25cm deep round cake pan and line the base with baking paper. Preheat oven to 180°C (moderate oven). 2 Drain the cherry juice into a glass and place cherries on absorbent paper and pat dry. 3. Beat sugar and nuttlex (butter) in a small bowl until light and fluffy. Then add eggs ( or egg equivalent), one at a time until each addition is lightly combined. 4. Stir in chocolate, almonds, cinnamon, cherry juice, sifted flour, lastly adding the cherries. 5. Pour mixture into the prepared tin and bake for approximately 55 minutes or until cooked (checking with a metal skewer or fork). Cover the pan loosely with foil if cake is beginning to over-brown. 6. Stand for 5 minutes before turning on to a wire rake. Then serve cake warm or cooled, dusted with sifted icing sugar. Delicious! 
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Carob Nut Balls ¾ cup almond butter (similar to peanut butter) ½ cup carob powder ½ teaspoon cinnamon ⅓ raw honey, brown rice syrup or agave nectar (up to ½ cup if you prefer really sweet treats) 1 teaspoon vanilla essence (or vanilla bean pod) 1 cup puffed cereal ½ cup chopped nuts (either walnuts, macadamia, or pecans, or a mixture of all) Coating Options Dessicated coconut Carob Ganache (listed at bottom of recipe) Cocoa or carob powder with a dash of cinnamon 1. Thoroughly combine almond butter, carob powder, cinnamon, honey and vanilla. The dough will be quite stiff. 2. Knead in the finely chopped nuts and cereal. 3. With wet hands, form into walnut-sized balls. Make sure the surface is glisteningly damp. Choose which coating you would like to use and roll balls in either coconut, carob ganache or cocoa/carob powder, or some of each. Easiest way to coat the balls, is place the coating in a ziplock bag , then place in one ball at a time and shake gently until the ball is completely coated. Refrigerate coated balls until firm or freeze in an air-tight container to store for a week or more. Making Carob Ganache 1. Heat two and a half cups of water to boiling in a small saucepan, then reduce to a low simmer. 2. Place ½ cup carob chips in another small saucepan and place on top of steaming saucepan. Let carob pieces melt, uncovered - do not stir until melted. 3. Stir in 2 teaspoons nuttelex or canola margarine or coconut oil plus 2 tablespoons almond or coconut milk, or enough to get the consistency you prefer. 4. Blend together 3 tablespoons carob powder and ¼ cup sugar. 5. In a small saucepan, melt 2 tablespoons nuttelex or margarine, remove from heat . Gradually whisk into carob powder mixture. If mixture too thick, add small amount of warm soy milk (or cow’s milk) slowly to thin. Add more carob powder if mixture too thin. 
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Amazing Banana Tart Serves: 6 Preparation: 15 minutes Cooking Time: 20 minutes 50g nuttelex or butter ½ cup (75g) firmly packed brown sugar ¼ cup (60ml) thickened cream or vegan equivalent ¼ teaspoon ground cinnamon 3 medium (600g) firm bananas, sliced diagonally 1 sheet ready-rolled ‘butter” puff pastry, thawed 1 egg or vegan egg equivalent, lightly beaten Blueberries and strawberries to serve 1. Preheat oven to very hot (240°C/220°C fan-forced) Grease a 23cm pie dish. 2. Stir butter (nuttelex), sugar, cream (or equivalent) and cinnamon in a small saucepan over low heat, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, for 2 minutes. 3. Pour caramel sauce into prepared pie dish, top with banana. 4. Trim corners of pastry sheet to form about a 24cm circle. Place pastry sheet over banana; press pastry edge into side of dish. Brush pastry with egg (or equivalent); bake, uncovered, for about 15 minutes or until pastry is browned. 5. Carefully turn the tart onto a serving plate. Sprinkle top with fresh berries and serve immediately with ice-cream/ cream/ custard, if desired. |
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Caramel Pear Crepes
Preparation: 20 minutes Cooking Time: 45 minutes Makes 12 crepes Crepes ½ cup plain flour 2 tablespoons caster sugar 1 cup milk (cow or soy) 2 eggs or vegan egg equivalent 2 teaspoons vegetable oil Ice-cream (or custard or frozen yoghurt) to serve Caramel Pears 40g butter or nuttelex 3 pears, peeled cored & thickly sliced 1 cup brown sugar ½ cup cream (or vegan equivalent) 1. Sift four into a large jug. Stir in sugar. In another jug, whisk together milk, eggs (or egg equivalent) and oil. Gradually whisk egg mixture into flour, whisking until smooth. Let it stand for 30 minutes, resting the batter increases the crepes’ tenderness. 2. Caramel Pears. While the batter is resting, melt butter (or nuttelex) in a large frying pan on medium. Add pears, stirring for 4-5 minutes, until just tender. Add sugar and cream (or vegan equivalent). Cook, stirring, until sugar dissolves. Bring to boil. Simmer 3 minutes. 3. Heat a light oiled 19cm crepe or frying pan on high. Pour in ¼ cup of crepe batter, tilting the pan so it covers the base. Cook 12 minutes. 4. Flip crepe and cook other side for 1 minute. Remove from pan and cover to keep warm. Repeat with remaining batter. 5. Fold crepes into quarters and serve topped with caramel pears and either ice-cream, custard or frozen yoghurt. 
Triple-Choc Marbled Mud Cake
Preparation: 50 minutes Cooking Time: 1¾ hour Can be made up to 5 days ahead and stored in an airtight container. 1½ cups plain flour 1 cup self-raising flour 250g butter, chopped 1 cup hot water 2 free-range eggs (or vegan egg equivalent) lightly beaten 150g white chocolate, melted 150g dark chocolate, melted 1 tsp vanilla extract 2 cups caster sugar Mixed berries, to serve GANACHE 300g milk chocolate chopped ¾ cup thickened cream 1 Grease a deep 19cm square cake pan and line base and sides with baking paper. 2.Combine butter, hot water, and sugar in a medium pan. Stir over heat, without boiling until sugar is dissolved. Transfer mixture to a large bowl. Cool for 15 minutes. 3. Whisk flours into butter mixture. Whisk in egg. Divide misture in half and then stir white chocolate and extract into 1 portion and dark chocolate inot remaining portion. 4. Drop alternative spoonfuls of white chocolate mixture and dark chocolate mixture into prepared pan. Pull a skewer backwards and forward through mixture several times to create a marbled effect. 5. Cook in a slow oven (150°c) for about 1¾ hours, or until cooked when tested. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool. 6. To make ganaches, combine chocolate and cream in a small saucepan. Stir over a low heat until smooth. Stand at room temperature until mixture is a spreadable consistency. 7. Trim top of cake using a serrated knife. Spread ganache over top and sides. Serve with mixed berries. 
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Almond Fingers Preparation: 20 minutes Cooking Time: 20 minutes Makes 10—20 1 cup (220g) caster sugar 3 free-range egg whites (or vegan equivalent) beaten lightly 1½ tablespoons plain sifted flour 1½ tablespoons desiccated coconut 1 tablespoon vanilla essence 1½ cups (125grams) flaked almonds 150grams dark chocolate, melted. 1. Preheat the oven to moderate (180°C/160°c fan-forced), Line baking trays with baking paper. 2. Combine almond meal, sugar, flour, and coconut in a large bowl. Add the combined vanilla and egg whites, mix well. 3. With damp fingers, form level tablespoons of mixture into 8cm logs. Roll mixture in flaked almonds. Place biscuits on baking trays about 4cm apart. 4. Bake in a moderate oven for about 15 minutes, or until browned with a moist centre. Cool on trays. 5. Dip one half of each biscuit in melted chocolate. Stand on wire rack until set. 
Choc-Chip Bread and Butter Pudding
Preparation: 15 minutes Cooking Time: 30 minutes Serves 6 6 slices of white (or wholemeal) bread 2 tablespoons nuttelex or spreadable butter 2 x 375ml cans creamy evaporated milk (cow or soy) 3 eggs or vegan equivalent 1 teaspoon vanilla extract or contents of a vanilla bean ⅓ cup choc chips (if you prefer a healthier ingredient try sultanas, or finely sliced dried apricot or dates) thick cream, ice-cream or fruit yoghurt to serve 1. Preheat oven to moderate, 180°C. Lightly grease a 6 cup ovenproof dish. 2. Spread each slice of bread with nuttelex or butter. Cut bread into quarters, diagonally. Arrange the bread pieces in the prepared dish, slightly overlapping. 3. In a bowl, whisk together the milk, eggs (or egg equivalent), sugar and vanilla. Stir in choc chips. Pour over the bread in the dish. Let stand for 10 minutes, until some of the mixture has been absorbed. 4. Place dish in a large baking pan and add enough boiling water to the pan so it comes halfway up the sides of the dish. 5. Bake for 25-30 minutes, until custard is just set. Let stand for 5 minutes before serving with thick cream, ice-cream or fruit yoghurt. |
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For Savory Recipes Click Here. A wonderful selection of delicious recipes, including some gluten-free dishes. * Sweet Pumpkin Muffins * Almond Fingers * Carob Nut Balls * Amazing Banana Tart * Caramel Pear Crepes *Lemon Dream * Choc-Chip Bread and Butter Pudding * Apple and Apricot Crumble *Chocolate Cherry Almond Cake *Triple–Choc Marbled Mud Cake * Fig and Quince Swirls 
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Apple and Apricot Crumble Preparation: 15 minutes Cooking Time: 30 minutes Serves 6 800g can/jar pie apples 400g can/jar apricot halves, drained, halved Cream, custard or ice-cream to serve TOPPING ½ cup plain sweet biscuits (or for a twist, choose chocolate-flavoured sweet biscuits) 100g cold butter (or nuttelex) chopped 2 tablespoons brown sugar ⅓ cup desiccated coconut ¼ cup rolled oats 1 Preheat oven to moderate, 180°C. Lightly grease an 8-cup ovenproof dish. 2. Spoon combined apple and apricot into prepared dish. 3. TOPPING Place biscuits, butter (or nuttelex) and sugar into a food processor (or put biscuits in a plastic bag and whack them with a rolling pin, put all ingredients into a bowl and mix thoroughly with a wooden spoon). Mixture should not be over-processed as it needs to have a coarse texture. Stir in coconut and oats. Sprinkle evenly over fruit. Bake for 25– 30 minutes, or until golden. Serve with cream, ice-cream or custard. 
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Fig and Quince Swirls Serves 8—10 2 teaspoons dried yeast ¼ cup caster sugar 3 tablespoons olive oil 3 cups plain flour 250g dried wilf figs 50g nuttelex or unsalted butter 1 tablespoon brandy ½ cup brown sugar 1 cup walnuts or macadamia nuts, chopped 6 tablespoon quince paste 1. Preheat oven to 160°C and line baking tray with baking paper. In a large bowl, dissolve yeast and 1 teaspoon of caster sugar in 1 cup lukewarm water. Leave to sit for a few minutes or until it begins to froth. 2. Add oil, flour, 1 teaspoon of salt and remaining caster sugar and combine to form a dough. Lightly knead until smooth, place in a clean bowl and cover. Keep in a warm place for 30 minutes or until dough has doubled in size. 3. Put figs in a small bowl and cover with nuttelex (or butter), brandy and 1 cup boiling water. Soak for 15 minutes, then, using kitchen scissors, roughly cut figs. Add brown sugar and chopped nuts and toss to combine. 4. Roll out dough into a rectangle about 30cm x 40cm. Spread with fig mixture and roll up lengthways to form a log. Cut into 4cm thick rounds and place, cut-side down, on the lined baking tray, pressing together to create a compact circle. Cover with a clean tea towel and leave to rise for further 10-15 minutes, then bake for 30 minutes or until light golden brown. 5. Put quince paste in a small saucepan with 1/3 cup water and stir gently over a low heat fo form a thick syrup. Remove swirls from oven and drizzle with quince syrup, then return to oven and bake for 10 minutes or until golden brown. Pull individual swirls apart to serve. 
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Lemon Dream Preparation: 20 minutes Cooking Time: 35 minutes (if using a large dish, this recipe will take about an hour to cook. This dish can be quite saucy at the base.) Serves 4 50g butter or nuttelex ¾ cup caster sugar finely grated zest and juice 2 lemons 4 eggs, separated, or vegan equivalent ¼ cup self-raising flour 1¼ cups milk (cow or soy) icing sugar for dusting cream (or vegan equivalent) and lemon peel strips to serve. 1. Preheat oven to moderately slow, 160°C. Lightly grease 4 x 1 cup ramekins. . 2. In a large bowl, cream the butter (or nuttelex), half the sugar and zest together until light and fluffy. Beat in egg yolks (or vegan equivalent) and flour. Gradually beat in lemon juice and milk, until well combined. 3. In a clean bowl, beat egg-whites until soft peaks form (using an electric mixer will make this job much easier). Gradually add remaining sugar until mixture is thick and glossy. Gently fold through lemon mixture. Pour evenly into each of the prepared ramekins. 4. Place ramekins in a large baking pan. Fill baking dish with boiling water until it comes halfway up the sides of the ramekins. 5. Bake for 30—35 minutes until firm and golden. Dust with icing sugar. Serve with cream. Top with lemon strips. 
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