Trying to reduce the amount of added sugar in your diet? This recipe utilises the natural sugar in sweet potato to create a gorgeous creamy fudge that will satisfy those sweet cravings and fill you up with goodness.
Makes 12 pieces, prep time 10 min, cook time 30 min,
500gm orange sweet potato
4 Tbsp coconut oil
2 Tbsp cocoa powder
1 Tbsp tahini
4 Tbsp coconut flour
Preheat oven to 180C and roast sweet potato whole in their skins until completely tender (approx. 30 mins). Remove from oven and allow to cool slightly before peeling off skin.
In a food processor combine sweet potato, with all other ingredients and blend until well combined.
Press mixture into lined tin and place in fridge for at least 20 min to set.
Once set remove from tin and slice into pieces. Store fudge in fridge to keep it firm.
Having never been a big fan of Christmas cake I was delighted to stumble on Panforte a number of years ago. It’s much denser and decadent version but probably slightly better for you than the usual Christmas cake recipe (my dad’s cake has two 2 blocks of butter and 12 eggs to start with). You can use any combination of dried fruit and nuts that you like. Pomegranate molasses can be brought at most specialty food stores but if you can’t get hold of it you can use maple syrup instead.
Makes one large or two small panforte, Prep time 25 min, bake time 25 min
1 cup dried figs
½ cup dried cranberries
½ cup dried apricots
½ cup cyrstallised or stem ginger
1 cup almonds
½ cup hazelnuts
½ cup brazil nuts
½ cup dark chocolate pieces
Zest of 1 lemon
2 tsp cinnamon
Pinch of white pepper
1 tsp cardomon
1 tsp ground ginger
¼ tsp nutmeg
¾ cup brown rice flour
¾ cup honey
¼ cup pomegranate molasses
Preheat oven to 160C and line a spring form cake tin with baking or rice paper.
Lightly toast hazelnuts and almonds in oven then transfer into a clean tea towel and rub vigorously to remove hazelnut skins.
Roughly chop brazil nuts and dried fruit and place in a large mixing bowl. Mix through spices chocolate chunks, zest, hazelnuts, almonds and flour and set aside.
Over a medium heat melt honey and pomegranate molasses and gently simmer for about 5 minutes being careful not to burn.
Pour honey mixture over fruit and nuts and mix thoroughly working fast as it will set as it cools.
Spoon into baking tin and using wet hands press mixture down firmly.
Bake for 25-30 min then remove from oven and cool in tray.
Store in an airtight container and cut with a sharp knife to serve.
Merry Christmas, Happy cooking!!
This recipe is a great way to use up left over almond pulp from making almond milk. If you don’t have left over pulp you can simply roughly grind 2 cups of almonds and increase your non dairy milk to ½ – ¾ of a cup. Stem ginger and dried cranberries also taste awesome instead of apricots.
For a special treat dip one end of the biscotti into melted dark chocolate.
Makes 20 biscotti, prep time 15 min, cook time 45- 60 min
1 ½ cups almond pulp – left over from making almond milk
½ cup brown rice flour
1 tsp egg replacer
2 tbsp water
1 tbsp chia seeds
½ cup sliced apricots
¼ cup non dairy milk
2 tbsp date paste
Preheat the oven to 150C and line a baking tray.
In a small bowl whisk together water, chia and egg replacer, set aside.
In a large bowl mix all other ingredients then add chia mixture. Combine well the mixture should form into a ball in your hands without falling apart, if its to dry add a little extra milk.
Shape dough into 5cm diameter log and place on baking tray. Bake for 30 min until outside is crispy. Reduce oven temp to 130C.
Remove from oven and cut log into 1 cm thick rounds, place them back on tray, bake for 25-35 min until firm and crunchy, be careful here not to burn them they will harden up further on cooling.
Cool on wire rack and store in a air tight container.
Bliss balls are great to make at the start of the week ready to pop into your lunch for an on the go snack, full of good oils and protein, you can mix and match with different dried fruits and nuts.
Makes 12, prep time 15 min, fridge time 20min
1 ½ cup cashews
½ cup desiccated coconut
1 Tbsp chia seeds
3 Tbsp crystallised ginger
3 Tbsp date paste
½ tsp vanilla paste
Grind the cashews to coarse flour, and finely chop the crystallised ginger. Put both into medium sized bowl and add all other ingredients. Mix well with hands. The dough should come together and hold a ball shape in your hands.
With damp hands roll mixture into tbsp sized balls and place on tray.
Refrigerate for 20 min before transferring to airtight container or eating.
Chocolate and seaweed might seem like a strange combination, but actually the saltiness of the wakame creates a lovely flavour contrast with the sweet chocolate. Wakame also contains iodine which our diets are often deficient in.These snaps are lovely dipped into ice cream or served with tea and coffee. See if your guests can guess the secret ingredient.
Makes 10-14 snaps, prep time 10 min plus 10 min cooling
2 tsp wakame seaweed (I used BioBalance)
100gms good quality dark chocolate
3 Tbsp toasted sesame seeds
Finely grind wakame with spice grinder or pestle and mortar.
Melt chocolate in double boiler or microwave.
Stir wakame and toasted sesame seeds into the melted chocolate. Using a spatula spread the mixture in a thin layer (2-3mm) on a sheet of baking paper.
Transfer to the fridge for 10 min to set then break into shards.