Recipe - Almond, Pear And Olive Oil Cake

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

1. 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.
2. 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.
3. 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.
4. 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

Recipe - Healthy cacao, coconut and date bliss balls

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

1. Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.
2. 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.
3. Place remaining coconut in a shallow dish.
4. Roll level tablespoons of mixture into balls. Roll in coconut to coat.

Novice Cake Decorating - Alex's 3rd Birthday

Recipe - Beetroot And Cumin Hummus With Toasted Walnuts

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

1. Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth.
2. Place in a serving bowl and top with the yoghurt, walnuts and lemon balm, if using.
3. Drizzle with oil to serve. Makes 1½ cups.

Source

Recipe - Creamy lemon and white bean dip

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

1. 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.
2. Transfer mixture to a serving bowl. Top with reserved beans. Sprinkle with extra herbs and drizzle with extra oil. Serve.

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