Funny the magazines you find recipes in… this one comes from our motor vehicle club’s magazine The Road Ahead.
It is vegan as well as gluten free.
The chocolate is silky smooth and gets a thumbs up from all the family.
Most definitely not suitable for a school lunch box, they present beautifully for most occasions.
60 g cashew nuts
90 g rice flour
45 g raw cane sugar
pinch of salt
75 g dairy-free margarine (I used dairy margarine)
225 g dark chocolate
300 ml coconut milk
Blend the cashews in a food processor until finely chopped.
Mix with the rice flour, salt and sugar.
Rub in the margarine until it forms a soft dough.
Press into 18 cm round cake tin and bake for 20 minutes at 170 degrees C. (I used muffin tins with paper cases and baked at 15 – 20 minutes)
Allow to cool.
Melt the chocolate with the coconut milk, stirring continuously until well combined.
Spoon over the cake base and top with toasted coconut.
Allow to cool before refrigerating.
(from The Road Ahead: titbitsccatering.co.uk)
Easy, delicious and only a little decadent.
250 g ready made custard
400 ml thick cream
2 tablespoons cocoa powder, sifted for dusting
Creme fraiche to serve
Place chocolate in a bowl over a pot of simmering water. When melted, set aside to cool slightly.
Beat in custard and cream, folding until combined.
Divide into 8-10 ramekins or espresso cups.
Refrigerate for at least 6 hours.
Serve with dusted cocoa powder and a dollop of creme fraiche.
I think sometimes we (parents of Coeliac children) feel we have to make everything gluten free from scratch. That somehow this will prove how good a parent we are or how well we are doing with getting our heads around gluten free meals or how much we love our Coeliac child because we are willing to go the extra distance for them.
We do however need a night off occasionally and this is when we shouldn’t feel guilty about making a cake or dessert from a packet mix.
So if you need a night off, give Chef’s Kitchen a try.
Found in the Dessert Aisle of the Coles Supermarket, Chef’s Kitchen has a range of quick and easy desserts from mousses to parfaits to panna cottas.
The Butterscotch Mousse and Coconut Parfait are gluten free by ingredient and with a cup of milk and an electric beater, you can whip up a delicious dessert quickly. My taste testers prefer the Butterscotch Mousse over the Coconut Parfait.
A good pantry item for those days when you have run out of ideas and time. Also simple enough for your children to make.
I found this recipe before our gf days and it is a great summer treat. As a busy working mum, I don’t have time to labour in the kitchen for hours on end so I do tend to look for simplicity in recipes. The ice cream is deliciously smooth and won’t last long.
300 ml double cream
175 g condensed milk
1 teaspoon instant coffee granules
2 tablespoons espresso or coffee liqueur
Whisk all ingredients together in a bowl until soft picks form and you have a gorgeous, latte-coloured airy mixture and then fill an airtight container and freeze for six hours or overnight.