Ingredients
- 3 small pears
- 3 eggs
- 1 cup of brown sugar (plus 2 tablespoons to sprinkle over
the pears)
- Cinnamon
- 1/3 cup extra-virgin olive oil
- 1/2 cup of buttermilk
- Juice of 1 mandarin
- 1 cup of almond flour (almond meal)
- 1 1/2 cups of self-raising flour (gluten free flour will
also work)
Method
- Preheat your oven to 180 ºC (350 ºF). Line a round cake
tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and
a little cinnamon.
- Cut the pears into two, scoop out the core, then cut each
half into two, lenghtways. Line the base of the cake tin with the pears.
- Beat the eggs with sugar until fluffy, add 1 teaspoon of
cinnamon, oil, buttermilk and mandarin juice and whisk well. Add the almond
flour and the sifted self-raising flour and gently incorporate them into the
batter without over mixing. Pour the batter over the pears and bake for 40-45
minutes or until a skewer comes out clean when inserted into the center of the
cake.
- Turn upside down and leave to cool on a rack for 30-45
minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick
Greek yoghurt.
Recipe Source
Ingredients
- 12 Medjool dates
- 1 cup almond meal
- 1/2 cup shredded coconut, plus 1/3 cup extra for rolling
- 1/3 cup coconut oil
- 1/3 cup cacao powder
- 1 tablespoon chia seeds
Method
- Place dates in a medium bowl and cover with water. Stand
for 1 hour. Drain and discard seeds.
- Process dates, almond meal, shredded coconut, coconut
oil, cacao powder and chia seeds until mixture comes together. Transfer to a
bowl and stand for 20 minutes for chia seeds to soften.
- Place remaining coconut in a shallow dish.
- Roll level tablespoons of mixture into balls. Roll in
coconut to coat.
Ingredients
- 400g can chickpeas (garbanzos), drained and rinsed
- 1 tablespoon tahini
- 1 clove garlic, crushed
- ¼ cup (60ml) lemon juice
- 225g can baby beetroot, drained
- ½ teaspoon ground cumin
- Sea salt and cracked black pepper
- ¼ cup (70g) natural greek-style (thick) yoghurt, to serve
- ¼ cup (25g) walnuts, toasted and chopped, to serve
- Micro (baby) lemon balm leaves (optional), to serve
- Extra virgin olive oil, for drizzling
Method
- Place the chickpeas, tahini, garlic, lemon juice,
beetroot, cumin, salt and pepper in a food processor and process until smooth.
- Place in a serving bowl and top with the yoghurt, walnuts
and lemon balm, if using.
- Drizzle with oil to serve. Makes 1½ cups.
Source
Ingredients
- 420g can butter beans
- 1/2 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil, plus extra to serve
- 1 small garlic clove, crushed
- 1 1/2 tablespoons finely chopped fresh flat-leaf parsley,
thyme or dill, plus extra to serve
Method
- Drain and rinse beans. Reserve 1 tablespoon. Place
remaining beans, lemon rind, juice, oil, garlic and herbs in a food processor.
Process until smooth and combined. Season with salt and pepper.
- Transfer mixture to a serving bowl. Top with reserved
beans. Sprinkle with extra herbs and drizzle with extra oil. Serve.
Source Recipe
