Recipes from my test kitchen
Orange & Thyme Olive Oil cake
225g plain spelt flour
2 tsp baking powder
220g caster sugar
1 1/2 tsp finely chopped thyme
3 oranges, grated, pith removed & sliced into 1cm rounds
1 lemon, grated , we only need the peel
3 eggs (55geach)
1/2 tsp fine sea salt
60ml soy milk
180ml extra virgin olive oil
Preheat your oven to 190° Fan Forced.
Use a 22cm non stick pan and line the base with your orange slices.
Sift together the flour & baking powder.
Rub together, with your fingers, the sugar, thyme, grated oranges & lemon.
Lightly beat the salt with the eggs, adding the milk then the oil, then mix through the sugar mix and finally fold through the flour.
Pour the mix into your pan and bake in the middle rack of your oven for 35 - 40 minutes.
Serve with a little creme fraiche, or chantily cream.
This cake actually tastes better the day after.
Enjoy
click on each photo for full recipe
Allergen friendly
100g Sunflower seeds 30g Shredded coconut 50g Sesame seeds 150g Rolled oats 70g Brown sugar 70g Rice flour 2 tsp Vanilla extract 150g Butter Method: Preheat oven to 160°c fan forced. Cream the butter & vanilla, and then mix through all ingredients. Lay flat onto a lined tray & bake 20 minutes. Mix around, & lay flat again, then bake a further 15 minutes. Cool completely before use.
Coconut chia 90g White Chia 30g Shredded Coconut 235g Pineapple juice 400g Coconut milk 30g Agave syrup ¼ tsp Salt Orange chia 45g Red chia 315g Fresh orange juice 15g Agave syrup Fresh fruit of your choice Method:Mix the coconut chia ingredients together and place into a sealed container in the fridge overnight. Repeat with orange chia. Arrange and serve with fruit.
300g Gf Flour 140g Sugar 1tsp Gf Baking Powder 2 Egg Yolks 2 Egg Whites 290g Milk 1tsp Vanilla 150g Butter Melted 40g Oil Method: Mix all the dry ingredients. Mix yolks, milk, vanilla, butter & oil. Whip egg whites to soft peaks. Mix dry & wet ingredients then fold through egg whites. Use ¾ cup per waffle and follow the waffle machine instructions. Serve with your favourite sweet toppings. For savoury, reduce the sugar to 50g.
140g Honey 100g Tahini 70g Shredded Coconut 50g Sunflower seeds, raw 50g Pumpkin seeds, raw 50g Sesame seeds, raw Pinch of salt Method Oven, fan forced 180° Place all of the dry ingredients into a food processor & pulse till it resembles a chunky crumb. Stir through the honey & tahini, then lay out flat, around 5mm, onto a tray lined with baking paper. Bake for 12 minutes, score into bars then bake a further 8 minutes. Cool completely on a wire rack & store in an airtight container.
260g Finely grated raw pumpkin 2 Eggs 140g Sugar 25ml Water 1tsp Vanilla ½ tsp Salt 95ml Sunflower oil 2 tsp Baking powder 1 tsp Bicarb of soda 100g Cocoa powder 70g Coconut flour Method: Preheat oven to 170°c fan forced. Combine all the ingredients together. Pour into a lined 20 – 25 cm tin and bake for around 35 – 40 minutes. The cake is very moist and may look uncooked after 45 minutes. Cool in the tin. This cake is not suitable to split as it is very unstable.
Fillings
200g Caster sugar 80ml Water 200g Whole Eggs 200g Egg yolks 400g Chocolate melted & cooled 500ml cream 100ml cream extra ½ tsp Salt 2 tsp Vanilla extract 4 tbsp Brandy or other liquor of choice Method: Whip cream with vanilla, cover & refrigerate. Melt chocolate with liquor & extra cream in Bain Marie. Set aside to cool. Boil sugar & water to soft ball, whip eggs whilst pouring in sugar syrup & whip till thick.Add the chocolate & fold through cream. Refrigerate.