Recipes
Double Chocolate Banana Cake
Moist, decadent, and deeply chocolatey, this cake is the perfect balance of indulgence and comfort. With ripe bananas for natural sweetness and a smooth dark chocolate ganache, it’s a showstopper that’s surprisingly easy to make. For 1 cake (20cm baking tin) INGREDIENTS: 3 medium, very ripe bananas 1 granny smith apple (to make 1/2 cup apple sauce) 1 tsp vanilla extract 1 egg 1 cup white flour 1/2 cup dutch cocoa 1 tsp of baking soda 1/2 tsp salt 1 cup dark chocolate chips For the icing: 200gm 60-85% Dark Chocolate (Dark Ghana Whittakers works really well) ⅔ of a cup of Coconut Cream Note: To make two cakes - double the mixture and divide across two separate 20cm cake tins INSTRUCTIONS: To make the apple sauce: peel and chop the apple then heat in a small pot with a dash of water. Keep the lid on and simmer until the apple is completely soft. Use a whisk or a fork to mix the apple into a sauce consistency Preheat the oven to 180 degrees then grease and line a 20cm baking tin In a stand mixer (or using a hand mixer) beat the banana until they’re mashed up and start to become creamy and smooth Add the applesauce (around ½ a cup is needed, or depending on the size of the apple, use all of the apple you have made) Add the vanilla and egg. Mix all the wet ingredients together In a separate bowl, sift together the flour, cocoa, baking soda and salt Add dry ingredients to the wet and mix until incorporated Fold in the chocolate chips and pour into a tin Bake at 180 degrees for 25-35 minutes To make the ganache icing: heat the solid part of the coconut cream in a small pot on the stove. Once warmed through, add the broken up chocolate pieces, remove from the heat and stir to melt the chocolate into the coconut cream and stir to combine Once the cakes are cooled, flatten the top of each cake with a bread knife Place the base cake on a serving plate that you would like to use Layer the top of the base cake with ganache icing Invert the top side of the cake so that the flat base of the top cake now becomes the top of the double layer cake. This will ensure the cake has flat sides and a flat top. Fill any gaps between to two layers with icing. Whilst the ganache icing is still warm, spread the icing across the top of the cake and around the sides. Let cool slightly and you will see it become more firm. Heat a knife in boiling water and smooth the icing across the top and around the sides to get the smooth finish you want RECIPE NOTES: This cake is also great as a single layer with no icing You can use sugar-free chocolate to make it entirely refined-sugar free Store the cake/icing in the fridge and remove from the fridge to allow the icing to soften with a slight shine to it at least 2 hours before serving Any extra icing can be frozen and used for another occasion
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Afghan Biscuits
These biscuits have commonly been known as the Afghan in New Zealand. Best known from the Edmond's Cookery Book (first published in 1908!!) My Grandma was the one who taught me to make these delicious biscuits. They are simple, chocolatey and vastly popular. I have added a slight twist to these biscuits to boost the gut-loving fibre and enhance the chocolate flavour. Wholemeal flour and flakes instead of plain flour and cornflakes. Cacao powder instead of cocoa powder, and cinnamon to increase the chocolate flavour. Makes 12 INGREDIENTS: 150g unsalted butter, chopped 1/2 cup sugar 1 ¼ cups wholemeal flour ¼ cup cacao powder ½ tsp vanilla extract ½ tsp cinnamon 1½ cups bran flakes Chocolate icing 1 cup icing sugar 2 tbsp cacao powder Toasted walnut halves, to decorate INSTRUCTIONS: Preheat oven to 180°C and prepare a baking tray lined with baking paper Beat butter and sugar together until pale and fluffy. Add flour, cacao powder and mix well. Then add vanilla and cinnamon and stir to combine. Gently mix through the bran flakes Roll into tablespoons of biscuit mixture into balls and flatten slightly on the tray about 2cm apart Bake for 15 minutes Remove from the oven and set aside to cool on a wire rack before icing. Icing Whisk icing sugar and cacao powder with 2 tbsp water until combined. Spread icing over cooled biscuits and top each with half a walnut Allow icing to set before eating
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Lemon and Coconut Bliss Balls
I love a bliss ball that DOESN’T require a food processor and these ones hit the spot. All you need is a mixing bowl, microwave and jug, plus a fork/spoon to combine. Get yourself ready for a delicious tangy lemon snack coated in coconut. These bliss balls are dairy free and to make them coeliac appropriate (gluten free) you can swap the oats out for an extra cup of almond meal. For those that are just low FODMAP though, they hit the mark. Makes 12 INGREDIENTS: 1 cup almond meal 1 cup oats, finely chopped or use quick oats ½ cup coconut, desiccated 1 tbsp coconut oil 2 tbsp maple syrup 1 lemon, juice and zest ½ tsp vanilla extract Extra ¼ cup desiccated coconut for rolling INSTRUCTIONS: In a large bowl add the almond meal, oats and coconut and gently combine with a whisk or fork Melt the coconut oil, either in a small saucepan, or for 10 seconds at a time in the microwave until liquid In a small jug, add the coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract and stir well Make a well in the dry ingredients and add the lemon coconut mixture from the small jug and stir until the mixture comes together Take 1 tbsp of mixture at a time and roll into a tight ball. Then coat the outside in the extra coconut and set aside Once all of the balls have been made either serve them up or store in an airtight container in the fridge for up to a week
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Carrot Cake Muffin
Soft, spiced, and full of texture, these carrot cake muffins are everything you love about classic carrot cake in an easy, portable form. Enjoy them warm with butter or top with cream cheese icing for a sweet treat. Prep time: TBC Cook time: 25 minutes Makes 12 INGREDIENTS: 2 cups plain flour ¾ cup sugar 1 tsp baking soda 2 tsp cinnamon, ground ¼ tsp ginger, ground ¼ tsp nutmeg, ground ½ tsp salt 2 cup carrot, grated 3 eggs ¾ cup olive oil 2 tsp vanilla essence ⅔ cup walnuts, chopped INSTRUCTIONS: Preheat the oven to 180°C and either grease or line a 12 cup muffin tray In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger, nutmeg and salt and gently combine. Add the grated carrot and mix gently In a separate bowl, whisk the eggs and then add the oil and vanilla essence Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, avoiding over-mixing. Add the walnuts and fold through. Divide the mixture across the 12 cup muffin tray and bake for 25 minutes or until golden and a skewer comes out clean Serve warm with spread or even add some cream cheese icing on top for a dessert.
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Raspberry and Chocolate Oat Biscuits
These raspberry, chocolate and oat cookies are just what you need! Packed with tangy freeze-dried raspberries and rich chocolate chips, these cookies are both soft and chewy, making them the perfect indulgence for any time of day. Plus, they're gluten-free and easy to make! Makes 15 (2 tbsp each in size) INGREDIENTS: 1 ½ c rolled oats 1 c gluten free flour ½ tsp ground cinnamon ½ tsp baking soda ½ c butter or olive oil spread ⅓ c brown sugar ¼ c sugar 1 egg 1 tsp vanilla extract 1 c chocolate chips ½ c freeze-dried raspberries INSTRUCTIONS: In a large bowl combine rolled oats, flour, cinnamon and baking soda and mix to combine In a bowl, beat the butter and both sugars for 1-2 minutes until well combined. You can do this in a stand mixer or with a hand mixer Add the egg and vanilla extract and keep beating, scraping down the side of the bowl so everything is combined Add the dry ingredients and continue to mix, slowly. Once just combined, mix in chocolate chips and raspberries, until just combined. Stop mixing just as the raspberries are mixed through Cover the bowl and refrigerate to chill the dough for at least 30 minutes Preheat the oven and prepare a baking tray with baking paper or a reusable baking sheet Take 1.5-2 tbsp of mixture and roll into a ball. Space them out on the baking tray and flatten with a spoon Bake for 10-15 minutes until the tops of the cookies are set Remove from the oven and let sit for 5 minutes then transfer to a wire rack to cool
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Easter Brownie
She’s a fudge brownie recipe this one! Perfect to use any leftover Easter eggs or try any chopped chocolate. INGREDIENTS: 225g butter 1 ½ cup sugar 2 tsp vanilla 4 eggs ⅓ cup cocoa powder ½ tsp baking powder ¼ tsp salt 1 ½ cup plain flour 1 cup Easter eggs, chopped INSTRUCTIONS: Preheat oven to 180c and line a 11 x 7 inch pan with baking paper Melt the butter over a medium heat, stir in the sugar and vanilla. Remove from the heat and beat in the eggs one at a time. In a separate bowl, mix cocoa, baking powder and salt together and mix well. Stir in flour and fold through chopped Easter eggs Pour into the lined pan and bake for 20-25minutes or until centre is slightly firm to touch Cool in the pan and then cut into squares NOTES: This brownie mixture is better when slightly underdone.
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Raspberry and Lemon Muffins
Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy. Makes 12 Time: 45 mins INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) ½ cup sugar Zest of 1 lemon 2 tsp baking powder ½ tsp salt 3 large eggs 1 cup yoghurt, plain unsweetened ½ cup oil Juice of 1 lemon 1 tsp vanilla essence 1 ½ cups raspberries, frozen INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt. In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking. Very gently fold the raspberries into the batter, really try to avoid mixing too much. Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
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Chocolate Coconut Chia Pudding
Rich, creamy, and naturally sweet, this chocolate coconut chia pudding makes a wholesome breakfast or dessert. It’s quick to prepare, full of goodness, and perfect with your favourite fruit or crunchy toppings. INGREDIENTS: 2 tbsp tbsp cocoa powder 1 tsp vanilla essence 4 tbsp chia 1 cup coconut milk 1 tbsp honey or maple syrup INSTRUCTIONS: In a large bowl combine the cocoa powder and vanilla essence to make a paste Add the chia seeds and coconut milk and honey (or maple syrup) and stir to combine well Leave in the fridge to set for a few hours, or best to keep overnight Top with your choice of fresh, frozen or canned fruit Other topping choices can include: Coconut, chopped nuts or seeds NOTES: What does it mean for the pudding to set? It means the chia has expanded to absorb some of the liquid and the pudding has a much thicker consistency.
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Pineapple and Lime Ice Blocks
Cool, refreshing, and naturally sweet, these pineapple and lime ice blocks are the perfect treat for warm days. They’re light, zesty, and so easy to make—just blend, freeze, and enjoy. Makes 7 Time: 5 mins (+1hr freezing time) INGREDIENTS: 1 can crushed pineapple (425g) Juice 1 lime 1 cup water 1 tbsp honey/maple syrup (if you want it sweeter) INSTRUCTIONS: Blend pineapple, lime, water and honey (if using) together in a blender. Pour into iceblock moulds and place a popsicle stick in the mix. Freeze until set.
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Passionfruit & Coconut Cake
This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! One 20cm cake Time 1 hour 20 mins INGREDIENTS: 175g dairy free butter or margarine ½ cup caster sugar 3 eggs 2 cups flour ¾ cup shredded coconut 2 tsp baking powder ½ cup milk (dairy free) ¼ cup passionfruit pulp 1 tsp vanilla extract Icing 1 tbsp dairy-free butter, softened 1 cups icing sugar 3 tbsp passionfruit pulp Topping ¼ cup toasted coconut 1 tbsp passionfruit pulp INSTRUCTIONS: Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go. Slowly add the flour, coconut and baking powder and mix well. Add the milk, passionfruit and vanilla to form a batter. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp. NOTES: Keep in the fridge until serving and remove 15 minutes before serving. Can be served on its own or with some natural yoghurt. One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.
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Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
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