CHOCOLATE SELF SAUCING PUDDING
Seriously simple decadence! This chocolate bomb will make you want to be coming back for more and more of this self saucing goodness! Must be served with a big scoop of ice cream!
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COCONUT MANGO OAT PAVLOVA BOWL
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 10 minutes + resting time
Cooking time: NA
Ingredients
1 cup Uncle Tobys Traditional Rolled Oats
1 cup coconut milk
1 cup milk; cows, almond or oat
1 tablespoon maple syrup
⅓ cup shredded coconut, plus more for serving
⅓ cup coconut yoghurt
1 large mango, sliced into thin wedges
1-2 passion fruits, sliced open and seeds scooped out
2 tablespoons macadamias, toasted
2 sprigs fresh mint, leaves picked
Method
1. Add Uncle Tobys Rolled oats, coconut milk, other milk, shredded coconut and maple syrup to a large container. Mix well, then place on the lid and into the fridge to chill and soak overnight.
2. When ready to serve, divide the soaked oats between two serving bowls. Top with a dollop of yoghurt, the mango, passionfruit pulp, macadamias, shredded coconut and mint leaves to garnish.
3. You can also serve with edible flowers as a garnish if you feel like getting fancy!
Tips / Notes:
If you like to eat your oats warm, you can add the soaked oats into a small saucepan and heat over low heat for 3-4 minutes until warmed through, or you can microwave for 1 minute until warmed.
CREAMY OATS W/ VANILLA CRUMBLE
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 5 minutes
Cooking time: 15 minutes
Ingredients:
Vanilla Oat Crumble
¼ cup coconut oil
1 tablespoon vanilla extract
¼ cup Uncle Tobys Traditional Rolled Oats
2 tablespoons pistachios, roughly chopped
2 tablespoons coconut flakes
1 tablespoon sunflower seeds
1 tablespoons pepitas
Creamy Porridge
1 ½ cup Uncle Tobys Traditional Rolled Oats
2 ½ cups oat milk
2 tablespoons maple syrup
¼ cup natural yoghurt
1 cup fresh raspberries
Method:
1. To make the Vanilla Oat Crumble: Heat a medium frying pan over medium-high heat. Add in the coconut oil, vanilla extract, oats, pistachios, sunflower seeds and the pepitas. Cook, stirring, for about 3 minutes until seeds are lightly toasted. Add the coconut flakes in the last 30 seconds, and stir through until golden brown. Remove from the heat and set aside ready for serving.
2. To make the Creamy Oats: Add the Uncle Tobys Traditional Rolled Oats, oat milk and maple syrup to a medium saucepan. Place over low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy. Remove from the heat and stir through the yoghurt.
3. Divide the Creamy Oats between two serving bowls. Top with the fresh raspberries and spoon over the Vanilla Oat Crumble to serve.
HOT CHOCOLATE OATS
RECIPE DEVELOPED FOR UNCLE TOBYS
Chocolate is one of my favourites – I love it. To celebrate, why not put a twist to your breakfast with this warming and delicious hot chocolate oat. It is so good! This recipe is my take, but feel free to tweak and add your own toppings or fave hot chocolate additions!
Serves: 2
Prep time: 5 minutes
Cooking time: 5 minutes
Ingredients
1 ½ cup UNCLE TOBYS Traditional Rolled Oats
2 tablespoons cocoa powder
½ teaspoon ground cinnamon
Pinch sea salt
2 cup milk (UNCLE TOBYS Oat Milk)
2 tablespoons peanut, almond or cashew butter
2 teaspoons vanilla essence
1 tablespoon maple syrup
40g 70% dark chocolate, roughly chopped, plus extra for serving
Marshmallows, to serve
Grated chocolate, to serve
Method
Add UNCLE TOBYS Traditional Rolled Oats, cocoa powder, cinnamon, sea salt, milk, nut butter, vanilla, maple syrup and dark chocolate to a medium saucepan and place over low-medium heat. Cook, stirring often for about 5 minutes until creamy.
Spoon the Hot Chocolate Oats between two serving bowls. Garnish with marshmallows and grated dark chocolate to serve.
WATCH THE VIDEO HERE
APPLE PIE BAKED OATS
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 4-6
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients
2 cups Uncle Tobys Traditional Rolled Oats
½ teaspoon allspice
2 teaspoons ground cinnamon
1 teaspoon baking powder
Pinch sea salt
½ cup pecans, roughly chopped
1 ¾ cup oat milk
2 x large free range eggs
⅓ cup maple syrup
30g unsalted butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 medium red apple, chopped into small cubes
1 tablespoon brown sugar
Natural yoghurt, to serve
Method:
1. Preheat an oven to 180℃ and grease and line a 20cm round or oval baking dish.
2. In a large bowl, add the Uncle Tobys Traditional Rolled Oats, allspice, cinnamon, baking powder, sea salt and pecans. Mix with a wooden spoon until well combined.
3. In a separate large bowl, add the oat milk, eggs, maple syrup, butter and vanilla. Whisk together until well combined.
4. Pour the dry ingredients into the wet ingredients and mix well until combined. Add the apple cubes and stir through until well dispersed. Allow the mixture to sit for 5 minutes, allowing the oats to soak up some of the liquid and soften.
5. Transfer the mixture to the prepared baking dish and sprinkle over the brown sugar (this is optional, but creates the golden crisp oat topping). Place into the oven and bake for 45 minutes, or until set.
6. Remove and divide between 4-6 serving bowls. Serve with a dollop of yoghurt and any extra garnishes.
WATCH THE VIDEO HERE 👇🏼
GLUTEN FREE CHOC LAYER CAKE
RECIPE DEVELOPED FOR KIKKOMAN
Serves: 16
Prep time: 30 minutes + cooling time
Cooking time: 40 minutes
Ingredients
125g unsalted butter, softened
1 cup (220g) firmly packed brown sugar
6 large free-range eggs
1 cup (250ml) milk (ensure at room temperature*)
1 tablespoon vanilla extract
3 cups (260g) almond meal
1 cup (140g) white rice flour
1 cup (75g) unsweetened cocoa powder
2 teaspoon baking powder
2 teaspoon baking soda
Pinch sea salt
Soy Buttercream
250g unsalted butter, room temperature
3 cups (400g) icing sugar
4 tablespoons unsweetened cocoa powder
2 tsp maca powder
1 -2 tablespoons Kikkoman’s Gluten Free Soy Sauce
2 tablespoons milk
Method
1. Preheat an oven to 180℃ and grease and line two 20cm cake tins with baking paper (or you can use the one cake tin and bake twice).
2. Add the butter and brown sugar to a large mixing bowl. Beat with an electric beater until creamed. Add the eggs one at a time and continue to beat until well incorporated. Add the milk and beat until combined.
3. Add in the almond meal, rice flour, cocoa powder, baking powder, baking soda and pinch of sea salt. Use a wooden spoon to fold the ingredients together to create a smooth batter. Divide the batter between the two prepared cake tins. Place into the oven and bake for 30-40 minutes, or until an inserted toothpick comes out clean. Remove from the oven and allow to cool before removing from the cake tins and placing onto a wire rack to finish cooling. Once cooled, slice off the “dome” off one of the cakes, this will be the bottom cake.
4. While the cakes are cooling, make your Soy Buttercream. Add the butter to a mixing bowl and beat with electric beaters until pale and fluffy. Add in the icing sugar, cocoa powder, maca and milk. Beat on low speed to combine, then beat on high for about 1 minute, until well combined and fluffy. Add 1 tablespoon of Kikkoman Gluten-Free Soy Sauce and beat through the icing. Give the icing a taste and add a little more, 1 teaspoon at a time until you’re happy with the subtle soy flavour. Use the frosting to frost the top of the “domed” cake, then place the second cake on top. Use the remaining frosting to frost the top of the cake. Slice and serve immediately.
Tips / Notes
Egg and milk note: Adding cold milk or cold eggs will solidify the butter and cause clumps in your batter, so make sure you use room-temperature milk and eggs to your batter so the batter incorporates perfectly!
The frosting will last up to 1 week in the fridge when covered tightly with cling wrap.
WATCH THE VIDEO HERE 👇🏼
CHOC CHIP COOKIES
This recipe is apart of my "HOW TO? HAYDEN" YouTube series which you can watch HERE...
MAKES: approx. 16
WHAT'S IN IT?
220g brown sugar
200g butter, room temp, cubed
pinch salt
2 tbs full cream milk
1 tsp vanilla bean paste
300g plain flour
175g dark choc bits
PUTTING IT ALL TOGETHER:
WATCH THIS
1. In a medium sized bowl, cream together the butter and sugar.
2. Add salt, vanilla and milk and beat well.
3. Mix through flour and combine well, add choc chips and mix through until evenly spread through mix. Cover with cling film and chill for 30mins.
4. Pre-heat oven to 180C. Spoon large tablespoon sized balls onto a lined baking tray/s.
5. Bake for 12-14 mins until golden. Remove from baking tray and cool.
MORE SWEETS HERE...
MORE "HOW TO? HAYDEN" VIDEOS HERE..
NO CHURN ICE CREAM
MAKES: 600ml
WHAT'S IN IT?
Ice Cream:
400ml heavy cream
1 can condensed milk
1 tsp vanilla paste
80g milk chocolate
Honey Comb
100g caster sugar
4 tbs golden syrup
1 1/2 tsp baking soda
1/2 cup pecans chopped
PUTTING IT ALL TOGETHER:
Ice cream:
1. Melt chocolate on low heat over a double boiler. Whip the cream to soft peaks. To cream, gently fold through can of condensed milk and vanilla paste.
2. Pour half the cream mixture into a loaf tin. Drizzle half the melted chocolate randomly over cream mix, cover with remaining cream and drizzle again with chocolate. Place in freezer and freeze over night.
Honeycomb
3. Melt the sugar and golden syrup in a medium pot until golden and caramel in colour. Cautiously whisk in the baking soda and pecans. Immediately transfer onto a lined baking tray. Once cooled completely crush into small pieces and store in an airtight container.
4. Serve by scooping ice cream and scattering with honeycomb.
MORE SWEETS HERE...
SPICED APPLE ETON MESS
MAKES: 4 SERVES
WHAT'S IN IT?
Spiced apple compote
2 apples (preferably granny smith), roughly chopped
1 tablespoon brown sugar
1 tablespoon butter
Spices- cinnamon stick, cloves, cardamom
½ lime
Ginger honey syrup
1 thumb sized piece of fresh ginger, sliced
½ cup brown sugar
¼ cup water
2 tablespoons honey
To serve
2 cups Greek Yoghurt
4 meringues
½ cup walnuts
½ cup coconut shavings
PUTTING IT ALL TOGETHER:
For the spiced apple compote
Melt butter in a hot saucepan. Toss the apples and spices into the pan and sprinkle with brown sugar until golden brown (be careful not to overcook the apples. Golden, sweet and crunchy is what you’re looking for). Add a squeeze of lime and set aside to cool.
For the ginger honey syrup
Place all the ingredients in a saucepan and simmer until thick and syrupy.
Assemble
Layer the spiced apple compote, Greek yoghurt and meringues in a dessert glass. Drizzle with ginger honey syrup and sprinkle with walnuts and coconut shavings.
MORE SWEETS HERE...
MINT CHOC CUPCAKES USING MAYO
Yes, you can make sweet treats with Hellmann’s Real Mayonnaise! These scrumptious mint choc cupcakes use mayo to make up the ‘fat’ component that you usually find in cake recipes – mayo is a great alternative to oil or butter.
Recipe serves: 12 | Prep Time: 12 mins | Cook Time: 30 mins
WHAT'S IN IT?
Chocolate cupcakes
240g plain flour
100g cocoa powder
200g brown sugar
1 tsp salt
1 tsp bicarb soda
2 eggs
1 cup of Hellmann’s Real Mayonnaise
200ml full cream milk
1 tsp vanilla paste
Green mint butter cream
250g butter
400g icing sugar, sieved
½ tsp peppermint essence
1 or 2 drops green food colouring (optional)
1 tbs milk
To serve, your choice of toppings
Chocolate sprinkles
Flake
Mint choc biscuits
Mint fingers
PUTTING IT ALL TOGETHER:
1. Preheat oven to 175C / 155C fan forced. Line cupcake tin with cupcake cases.
2. Mix the dry ingredients together: flour, cocoa powder, sugar, salt and bicarb soda.
3. In separate bowl, whisk together eggs, Hellmann’s mayo, milk and vanilla paste.
4. Add the dry ingredients to the wet and mix for 30 seconds until well combined, remembering to scrape down sides. Doing this by hand will help ensure you don’t overwork the batter.
5. Spoon into cupcake cases, filling each ¾ full. Bake for 25-30 mins or until a skewer comes out clean. Remove cupcakes from tin and cool completely on a cooling rack.
6. While cupcakes are cooling, make the mint frosting. Whisk the butter until pale, light and fluffy. Gradually add half the icing sugar, then add milk, peppermint essence and green colouring, if using. Add the remaining icing sugar and mix for 5 minutes.
7. Frost cooled cupcakes using a piping bag and top each cup cake with your choice of fun toppings. From adding someone’s favourite treat, to Christmas treats, decorations are an easy way to personalise these fun and novel cupcakes.
MORE SWEET DISHES HERE...
LEMON LIME TART
RECIPE BY @NUTORIOUS_
MAKES: One large tart to serve 12-14
PREPARATION: 20 MIN
COOKING: 40 MIN
RESTING: 2 HRS +
SETTING: 1 HRS +
WHAT'S IN IT?
Shortcrust Pastry
300g (2cups) plain flour, sifted
90g (1/2 cup) icing sugar
180g butter, cut into 1cm dice
1 large (60g) egg, lightly beaten
Lemon and lime curd
5 egg yolks
¾ cup sugar
125g butter, cut into tubes
2 lemons juiced
2 limes juiced
Zest of half a lime
Zest of half a lemon
PUTTING IT ALL TOGETHER:
Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large 27cm tart tin and dust with flour.
Using a food processor or alternatively using a floured workbench combine together the diced butter, flour and icing sugar and process till a bread crumb like consistency is reached.
Add the egg and process for a few minutes or until the dough comes to a smooth consistency. Be careful not to overwork the dough, stop once it resembles this consistency.
Wrap the tart dough in cling wrap and rest in the fridge for at least 30 mins until chilled.
On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.
Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 15 minutes.
After 15 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 5 minutes or until golden brown all over.
Whilst allowing the tart base to cool prepare the lemon curd.
To make the curd place the egg yolks and sugar into a medium, heavy bottom saucepan and whisk on low heat until smooth and creamy.
Add the butter to the sugar mixture and occasionally stir on low heat till the butter melts.
Whilst the butter melts zest the limes and lemons and then juice both the lemons and limes to make 1cup of juice.
Once the butter has melted add the zest and stir through. Do not add the lemon and lime juice until the butter has melted completely.
Combine the lemon and lime juice and stir on low to medium heat. Stir occasionally allowing the mixture to thicken. This should take around 15 minutes.
Once the mixture has thickened take off the heat, place the lid on and allow to cool. The mixture will continue to thicken as the mixture cools.
Once the tart base is cool, remove from the tart tin and place on a serving dish.
When the curd has cooled slightly, pour the curd mixture into the tart base and spread evenly throughout the tart base, allow to cool completely. To speed up the setting you can place in the fridge. The mixture will be set when it is wobbled and only the centre moves slightly, at least 1 hour.
Dust with icing sugar and top with extra lemon and lime zest. Slice and serve with your desired toppings and enjoy.
NOTES AND TIPS:
*The tarts can be made into several small tarts, use smaller tart tins and separate the curd mixture amongst the individual tarts. Be aware the cooking time on each tart will be shorter.
*Serve with ice cream, crème fraiche or cream.
CRONUT
RECIPE BY @NUTORIOUS_
MAKES: 14 – 16 medium sized cronuts
PREPARATION: 40 to 50 MIN
Setting / proving: 6+ HOURS
Cooking: 10 MIN
WHAT'S IN IT?
60 ml (1/4 cup) luke warm water
65mls luke warm milk
1 satchet (7g) dry active yeast
150 g cold butter, diced
125g plain flour
125g bakers flour
30g (1/8 cup) caster sugar
½ tsp salt
½ cup (115g) caster sugar (extra for dusting)
1 vanilla bean
1 cup nutella
1 cup of oreo/ chocolate
1 litre flavourless frying oil (see notes)
PUTTING IT ALL TOGETHER:
Start by combining the luke warm water with the milk and stir. Add the yeast to the mixture, stir and set aside.
Combine the flour, sugar, salt and butter in a food processor and pulse a few times so that there are lumps of butter still present in the mixture. The mixture should be crumbly with clumps of butter throughout.
Combine the flour mixture into the wet mixture and stir until dough is almost formed. Place on a floured workbench and gently bring together. Be sure to not over knead as you still want lumps of butter throughout the mixture.
Place in a floured bowl, cover in clingwrap and allow to rest in the fridge for two hours.
Once rested roll out evenly on a floured workbench to a thickness of about 1cm trying to keep a rectangular shape. Fold the dough in thirds on top of each other to form a sandwich structure, turn the dough 90 degrees roll out again and repeat this process three times finishing with the dough folded in thirds.
Wrap the dough in clingfilm and return to the fridge for at least 6 hours or overnight.
Roll out the rested dough to the size of an A4 sheet and a thickness of 1cm. Cut out the donuts using two different sized circular cookie cutter rings, one large outer ring and one smaller size for the hole in the middle.
Place the cut out donuts on a baking sheet lined with baking paper and cover with a towel, set aside and allow to rest for an hour.
About 45 minutes into the resting period start to slowly heat a heavy bottomed medium size saucepan filled half way with flavourless oil until it reaches 175 degrees celsius.
On a separate plate place the extra caster sugar and scrap the seeds of one vanilla pod into the sugar and mix. Set aside to coat the cronuts once they have been fried.
After an hour of resting fry each cronut for 2-3 minutes each side. Have the side that was face down when proving face up to start frying.
Remove each cronut from the oil and place on paper towel to drain.
Place in the vanilla sugar and coat completely before placing on a wired rack.
Inject with your desired filling with chocolate ganache* in four to five separate places around the cronut and top with toppings.
NOTES AND TIPS:
*I prefer to use grapeseed oil for frying, alternatively vegetable oil or rice bran oil are good substitutes.
*Top and fill the cronuts with whatever flavours you prefer. Good fillings include lemon curd, chocolate ganache or jam.
*Topping recommendations include nutella, glaze or icing, ganache, or salted caramel.
*If you cannot find bakers flour, double the quantity of plain flour.
*For the chocolate ganache recipe refer to the espresso chocolate ganache tart recipe.
SKILLET COOKIE
RECIPE BY @NUTORIOUS_
MAKES: 1 large skillet cookie to serve 10- 12.
PREPARATION: 25 MINS
COOKING: 40 MINS
WHAT'S IN IT?
250g (1 cup) butter, softened
½ cup (115g) caster sugar
3/4 cup (130g) brown sugar (lightly packed)
1 teaspoon baking soda
½ teaspoon sea salt flakes, plus extra for topping
2 teaspoons vanilla extract
1 large egg (approx. 60g)
1 ½ cups (225g) flour
1 cup (170g) choc chips
1 ¼ cup (165g) hazelnuts
2 – 3 scoops vanilla bean ice cream
Extra chocolate shaved for topping
PUTTING IT ALL TOGETHER:
Preheat the oven to 175’C fan forced/ 155’C conventional. Grease a large skillet pan or oven proof frypan with butter and set aside.
In a large mixing bowl combine the baking soda, salt and flour and set aside.
Using a mix master or alternatively by hand cream the butter and sugar together until light and fluffy in texture. This should take around 2-3 minutes but longer by hand.
Add in the egg and vanilla extract and beat till just combined.
Slowly add in the dry ingredients in three separate parts giving a good mix between each.
Once the mixture has come together add the hazelnuts and chocolate until dispersed throughout the cookie dough.
Transfer the dough to the greased skillet pan and spread out across the whole pan until the mixture is level and spread throughout.
Sprinkle extra sea salt flakes on top of the cookie and place in preheated oven for 40 mins or until golden brown and cooked through.
Serve warm out of the oven with vanilla ice cream and extra shaved chocolate.
NOTES AND TIPS:
*If using regular sized eggs you may need to use two eggs, judge by how the dough turns out and add an extra egg if needed.
*If you do not have a skillet pan an oven proof frypan can be used.
*The recipe can be done without a mix master, it will just take longer to cream the butter and sugar together.
*Substitute the hazelnuts for any nut or even make without nuts.
*Milk chocolate was used for this recipe, however white and dark can also be used.
CHOCOLATE & COFFEE TART
RECIPE BY @NUTORIOUS_
MAKES: One large tart to serve 12-14
PREPARATION: 20 MIN
COOKING: 20 MIN
RESTING: 40 MIN
SETTING: 60MIN +
WHAT'S IN IT?
Tart
375g butter, diced
185g icing sugar
550g plain flour
75g cocoa powder
3 large eggs (approx. 60g each)
Ganache
600g Dark Chocolate
1 cup cream
2 tbsp. ground espresso
PUTTING IT ALL TOGETHER:
Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large tart tin and dust with flour.
Using a food processor or alternatively using a floured workbench combine together the diced butter, flour, cocoa powder and icing sugar and process till bread crumb like consistency is reached.
Add each egg one at a time and process for 30 seconds after adding each one.
After adding the third egg process for a few minutes until it just reaches a smooth dough consistency. Do not over work the dough.
Wrap the tart dough in cling wrap and rest in the fridge for 20 mins until chilled.
On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.
Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 12 minutes.
After 12 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 8 minutes. The tart will be ready when it feels firm when pressed.
Whilst allowing the tart base to cool prepare the ganache.
Place the cream and espresso in a saucepan and stir on medium heat until the mixture comes to a slight boil. Remove from the heat and pour over the dark chocolate.
Allow to sit for 30 seconds then stir until a smooth, silky consistency is reached with the ganache.
Allow the ganache to cool for 5 minutes.
Remove the cooled tart base from the tart tin and fill slowly with the ganache mixture.
Fill to just below the top and allow to set for an hour or more. To speed up the setting process place in the fridge and allow to set.
ESPRESSO PROTEIN BALLS
RECIPE BY @NUTORIOUS_
MAKES: 14 Large Balls
PREPARATION: 5 MINS
PROCESS: 20 MINS
WHAT'S IN IT?
165g almonds
165g cashews
60g pea protein
20 dates (medjool) pitted (approx. 6g each)
3 heaped (25g) tablespoons cacao
2 tsp vanilla extract
1 tbsp instant coffee and added to ½ cup (125ml) boiling water
½ tsp cinnamon
A large pinch of salt
PUTTING IT ALL TOGETHER:
Boil ½ cup (125ml) water and add the ground coffee and stir. Set aside and allow to brew for a 3-4 minutes.
In the food processor combine all the ingredients except for the dates and vanilla extract and process for a minute until the mixture resembles a crumble consistency.
Once the mixture resembles a crumble add the dates and vanilla and process for 2-3 minutes until the mixture starts to come together.
Finally add the brewed coffee and process for another 2- 3 minutes. The mixture will slowly start to combine into dough like consistency. It may take a little while but persist, as it will eventually come together.
Remove the mixture from the food processor and roll into 14 equal sized balls. The mixture tends to make 14 large balls, vary the size depending on personal preference.
Once in balls finish them off by rolling in cacao, ground coffee, coffee beans or any other topping to your preference.
NOTES AND TIPS:
*The recipe is just as good without the coffee. Just substitute the ½ cup brewed coffee for ½ of hot water.
*If you prefer a stronger coffee taste substitute the vanilla extract for coffee extract. Alternatively add extra
You can substitute the nuts for other nuts. Quantities will need varying as different nuts have different oil consistencies and process differently. A good substitute is macadamias or walnuts.
All types of protein powders can be used. Keep in mind the flavour of your protein powder will vary the taste.
BANANA, WALNUT & CHIA LOAF
RECIPE BY @NUTORIOUS_
MAKES: 1 large loaf
PREPARATION: 15 MINS
COOKING: 45 – 50 mins
WHAT'S IN IT?
250g (1 cup) butter
1½ tsp salt
1 ¼ cups (280g) coconut sugar
3 large eggs (approx. 60g each)
1½ tsp baking soda
2½ tsp baking powder
1 tsp cinnamon
1 ¼ tbsp. (30g) Greek or natural yoghurt
1 – 2 tbsp milk
2 ¼ cups (330g) wholemeal plain flour, sifted
¼ cup (50g) chia seeds (plus extra for topping)
½ cup (60g) walnuts (plus extra for topping)
1 tbsp desiccated coconut
3 large ripened bananas
PUTTING IT ALL TOGETHER:
Preheat the oven to 175’C fan forced/ 155’ C conventional. Grease and line with baking paper the inside of a large loaf tin and trim the edges so sit just above the edge of the tin.
In a large bowl sift the flour, baking soda, baking powder and salt together. Add the chia seeds to the dry ingredients, mix and set aside.
Over a stovetop or in the microwave melt the butter and add place in a medium sized bowl.
Add the sugar and whisk till combined.
Slowly whisk in the eggs one at a time until completely incorporated then whisk for a further 30 seconds.
Mash the three bananas together.
Add the yoghurt, one tablespoon of milk, mashed banana and walnuts to the wet ingredients and stir until everything is well incorporated in the batter.
If the batter looks like it is too dry then add another tablespoon of milk to the batter.
Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Be sure not to over mix, the batter is ready once the dry mixture is completely incorporated.
Transfer the batter to the prepared loaf tin and top with extra chia seeds, coconut and walnuts.
Place in the over for 45 to 50 mins or until an inserted skewer comes out clean and the loaf is golden brown on top.
NOTES & TIPS:
*For extra decoration and appeal try placing half a banana (cut lengths ways) on top of the batter before placing in the oven.
*Coconut sugar can be found in most health food stores or wholefood markets. It can be substituted easily for brown sugar.
*The wholemeal flour can be easily substituted for gluten free flour or regular plain flour.
*Try different combinations of nuts, any nut would work. A good recommendation is macadamias or pecans.
APPLE RHUBARB CRUMBLE MUFFINS
RECIPE BY @NUTORIOUS_
MAKES: 12
PREPARATION: 25 MINS
COOKING: 30 MINS
WHAT'S IN IT?
675g (4½ cups) plain flour
5 tsp of baking powder
¾ tsp fine salt
1½ tsp cinnamon
3 eggs, lightly beaten
230g (1 1/8 cup) caster sugar
90g (3/8 cup) firmly packed brown sugar
375ml (1½ cups) buttermilk
180ml (¾ cup) vegetable oil
1½ tsp vanilla extract
1 bunch of rhubarb (3 to 4 large stalks), diced into small cubes
3 large green Granny Smith apples, peeled and diced.
CRUMBLE
120g (½ cup) brown sugar
75g (1/3 cup) all- purpose flour
56 g (¼ cup) butter, diced
1 ½ tsp cinnamon
45g (½ cup) oats
PUTTING IT ALL TOGETHER:
Preheat the oven to 215’C fan forced/ 195’ C conventional. Grease and line 12 whole, 100ml capacity muffin pan. Be sure to allow 4 to 5 cm’s of baking paper over hang to all for the rise of the muffins. Sift flour through a fine sieve into a large bowl. Add the salt, baking powder and cinnamon. Stir to combine and set aside.
Diced and peel the apples and dice the rhubarb stalks and set aside.
In a small bowl, combine all the crumble ingredients together and mix with your hands until a breadcrumb consistency is reached. Set aside until the muffins are finished.Place eggs, buttermilk, oil, vanilla extract and whisk until combined.
Gradually add brown and caster sugar; whisk until the sugar is incorporated and dissolved. The mixture should be a rich brown colour.
Create a well in the flour and pour in the wet ingredients, folding the dry ingredients into the wet. (Be sure not to over mix as this will toughen the batter causing muffins that will not be dry and dense).
Once everything is just coming together add the apple and rhubarb making sure to save some of each to go on top of the muffins.
- Divide the batter evenly into muffin casings/tray. Make sure to fill right to top to ensure a large, generous serving. Top each muffin evenly with the crumble mixture and the remaining diced apple and rhubarb.
- Bake in the preheated oven for 5 mins on 215’C, and then turn down to 190’C for 25 minutes. They will be ready once the crumble is golden brown and an inserted skewer comes outs just clean.
NOTES & TIPS:
*Use any type of apple that you have lying around.
*The mixture makes for large muffins, if using standard cupcake liners you will have remaining batter to make extra, smaller muffins.
*For variations on the crumble add chopped nuts or desiccated coconut for a different taste.
RAW VEGAN LEMON & APPLE "CHEESECAKE"
RECIPE BY @NUTORIOUS_
SERVES: 12 – 14
PREPARATION: 4 HRS +
Setting: 4 HRS +
**Gluten free, Dairy Free and Vegan**
WHAT'S IN IT:
Base
1 cup (140g) raw almonds
½ cup (65g) raw walnuts
½ cup pitted medjool dates (approx. 6g each)
¼ cup (25g) shredded coconut
1 pinch Himalayan salt
Lemon Layer
2 cups cashews (300g) (soaked for 4 hours)
½ cup (120ml) fresh lemon juice
1 tbsp. lemon zest
¾ cup (187ml) maple syrup
¾ cup (190ml) coconut oil, melted
1 tbsp. vanilla extract
Apple Layer
1 cup raw cashews (150g) (soaked for 4 hours)
1 cup (120g) green star apples, peeled and diced
1 tsp. cinnamon
¼ cup (63 ml) coconut oil, melted
1/3 cup (83ml) maple syrup (or rice malt)
Topping
Extra walnuts to top the cake
PUTTING IT ALL TOGETHER:
Place the cashews in a bowl and cover completely in water and soak for up to 4 hours.
Line the base of a large cake tin with baking paper and grease the sides with coconut oil and set aside.
Using a food processor place all the base ingredients together and process till a breadcrumb consistency is reached.
Transfer to the prelined cake tin, using the back of a wooden spoon press down firmly on the mixture to flatten into a base. Press down until the base is firm and flat.
Place in fridge to allow the base to cool and set, approximately 10 minutes.
Using the food processor, place all the lemon layer ingredients together and process for a few minutes until a smooth ‘cheese’ like consistency is reached. Scrap down the sides every minute or so to ensure all the ingredients are well incorporated.
Once completely processed transfer the lemon layer on top of the base and evenly smoothen out. Return the cake tin to the freezer for a further 30 minutes.
Whilst the lemon layer is setting, repeat the lemon layer steps using the apple layer ingredients.
Once the apple layer is smooth and processed, transfer on top of the lemon layer and gently smooth out. Be gentle when smoothing as you do not want to mix the apple and lemon layers.
Top with extra walnuts and return to the freezer for at least 3 hours or overnight.
Remove from the freezer 30 minutes before serving to ensure it is soft and able to be sliced. Alternatively place in the fridge a few hours before serving to allow the mixture to soften.
NOTES & TIPS:
*Soaking the cashews for up to 4 hours before hand increases their creaminess and makes for a better cheesecake. Soak them in a bowl fully submerged in water.
*Other natural sweeteners can be used in substitute of maple syrup such as rice malt syrup and honey. Keep in mind this will change the recipe to become non-vegan friendly.
*Any apple variety can be used, however green apples work best for the recipe.
*To add an extra element to the base, try roasting the almonds and walnuts prior to using to give a distinct flavour.
*Use any nuts for the base that suit your taste, a good variation is using macadamia nuts.
DOUBLE CHOC LAYER CAKE
RECIPE BY @NUTORIOUS_
WHAT'S IN IT?
Cake
1 ¾ cups (260 g) of plain flour
2 cups (237g) caster sugar
¾ cup (85g) cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup (250ml) buttermilk
½ cup (125ml) vegetable oil
2 large eggs (60g each)
1 tsp pure vanilla extract
1 cup (250ml) hot water (add as needed)
Frosting
170g dark chocolate
225 g butter (unsalted)
1 large egg yolk
1 tsp vanilla extract
1 cup plus 1 tablespoon (143g) icing sugar.
Filling and topping
Whipped Cream
1 punnet each of strawberries, blueberries and raspberries
PUTTING IT ALL TOGETHER:
Preheat the oven to 175C. Grease two 8-by-2-inch round cake pans and line them with baking paper and then butter the paper. Dust the pans with flour, tapping out any excess. Set aside. ( Alternatively, butter one large cake tin to bake one cake and then slice in half.)
Using an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed until all the ingredients are combined.
In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla until the eggs are mixed into everything.
Slowly add the buttermilk mixture into the dry ingredients until just incorporated, then slowly add in the hot water until a smooth batter is formed.
Pour the batter into the prepared pans and gently tap on the bench to get rid of bubbles.
Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to completely cool.
Making the frosting: Completely melt the chocolate using either a microwave or over a double boiler and hot water and set aside.
In a separate bowl using an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl frequently. At a lower speed, slowly beat in the icing sugar, for about one minute. Slowly beat in the cooled dark chocolate until completely mixed through.
If using one large cake, slice the cake gently into two separate pieces.
Set one cake layer on a plate with the flat side facing up. Layer the base with a thin layer of the frosting, top this with an array of sliced strawberries, blueberries and raspberries. On top of the berries add a generous serving of whipped cream.
Top with the last layer of cake and then spread the remaining frosting around the edges and top of the cake until evenly covered.
To finish off, top with additional berries, shaved dark chocolate and a dusting of icing sugar.
NOTES & TIPS:
*Substitute the cocoa with cacao for a healthier alternative.
*Substitute the dark chocolate for milk chocolate or white chocolate.
*Fill the cake with other fruits other than berries; diced small to make sure it does not affect how the two layers sit.
*The cake can be made without using the whipped cream.
SALTED CARAMEL MILKSHAKE
RECIPE BY @NUTORIOUS_
MAKES: 6 medium size milkshakes
PREPARATION: 5 minutes
COOKING: 10 mins
WHAT'S IN IT?
Milkshake:
4 large scoops any vanilla bean ice cream
½ teaspoon vanilla extract
½ cup milk
3-4 tablespoons salted caramel mixture (recipe below), plus extra for decorating.
50g of Dark Chocolate, finely chopped.
Salted Caramel:
1 cup (200g) caster sugar
90g butter
½ cup (120ml) pure cream
1- 2 teaspoons salt
PUTTING IT ALL TOGETHER:
Place the sugar in a medium sized saucepan and heat over medium heat until the sugar has completely melted. Stir occasionally to make sure all the sugar melts. The sugar will form clumps as stirred but will completely melt down until a deep brown colour. Make sure not to burn the sugar.
Once the sugar is melted add the butter and stir until completely combined (2-3 minutes). The mixture will bubble rapidly when the butter is added, be sure to take care of the hot melted sugar.
Once the butter and sugar mixture is completely melted and incorporated, add the cream to the mixture.
Combine the cream by slowly drizzling into the mixture whilst stirring. The mixture will bubbly rapidly again as the cream is much colder than the sugar mixture.
Stir till everything is incorporated and then allow the mixture to come to the boil.
Boil for one minute without stirring. Once boiled, remove from the heat and stir in the salt. Set aside in a heatproof bowl and allow to cool.
In a blender or milkshake mixture add the milk, vanilla, ice cream, chocolate and salted caramel mixture. Blend until thick and smooth and everything is blended.
Line the inside of the glasses with extra salted caramel mixture. Pour in the milkshake mixture and topped with shaved chocolate… ENJOY!