~220g passionfruit pulp
3 tbsp cornflour
100g caster sugar
130g butter
Scoop passionfruit pulp in to a blender. Blend so the seeds are all chopped up.
Strain in to a saucepan. once all the liquid is in the pan, add 1tbsp of the seed mix and compost the rest.
Add cornflour to liquid and whisk to dissolve.
Add sugar and butter. Heat over a low heat, stirring with a whisk until it starts to thicken.
Take off heat and let cool.
75 grams butter
4 cloves garlic, minced
2 tbsp za’atar
450 grams self raising flour
Big pinch of salt
300ml milk
melt butter in a small pan and add garlic. Cook until garlic starts to brown and take off the heat immediately.
Combine self raising flour, salt and milk in a bowl until a dough has formed and then knead on a floured surface for a couple of minutes.
Cut the dough in to 4-6 chunks and flatten each one out with your hands until it is about 5mm thick.
Heat a small amount of oil in a pan until it is hot and fry each flatbread until browned on each side. This will take 1-2 minutes each side.
Spoon garlic butter over the top, sprinkle with za’atar and serve!
2 onions, finely sliced
2 tbsp butter
1 tbsp oil
1 tbsp balsamic vinegar
1 tsp brown sugar
S+P
6 zucchinis, finely sliced
2 tbsp butter
1 tbsp oil
2 tbsp crack
2 tbsp sugar
3 tbsp butter
2 sprigs thyme, leaved removed from stalk
1 tbsp balsamic vinegar
pepper
1 sheet puff pastry
Heat the butter and oil in a pan and cook the onions until caramelised. Add balsamic vinegar, sugar and salt and pepper and cook until sticky. Set aside.
In the same pan (Don’t clean it in between any of these steps), heat the butter and oil and add the sliced zucchini. cook until softened and browned. Add crack and turn off the heat. Set the zucchini aside.
In the same pan, heat the sugar, butter, thyme, balsamic vinegar and pepper, stirring, until the mix becomes thickened. Make sure that when you’re stirring it, you collect any bits leftover from the onion and zucchini cooling. It’s flavour city!
Pour this liquid in to a ceramic quiche pan.
Using your artistic skills, lay out the zucchini slices and then top with the caramelised onions. Finally, place the puff pastry on top, trim and edges and tuck it inside the pan around the veggies.
Bake in an oven at 200C until the top is browned and cooked.
Place a board or a plate over the tarte tatin and flip it so the pastry is on the bottom and the zucchini is on show.
This is good eaten hot, room temp or straight from the fridge.
When you have leftover baguette…..make chips!
leftover baguette
2 tbsp butter, melted
4 garlic cloves, roasted or softened somehow (I do mine on the sandwich press)
Slice your baguette finely
Oil your flat sandwich press and toast the baguette slices with the lid down until toasted. Set aside on paper towel.
Combine melted butter with mashed garlic.
Butter each slice and serve with your favourite dip.
450g mixed onions, sliced thinly (red and white)
1tbsp butter (I use nuttelex)
4 garlic cloves, skins on
Olive oil
1/4 cup white wine
1/2 tsp veggie stock powder
3/4 cup vegan yoghurt
Squeeze of lemon juice
salt and pepper
Pinch of cayenne pepper
Cook onions and garlic in pan with oil and butter over low-medium heat. Stirring regularly, cook until soft and starting to caramelize.
Add white wine and stock powder and cook, stirring, until liquid evaporated. Turn heat off and let cool. Get a bowl ready.
Remove garlic cloves and squeeze out of skins. Mash and put in bowl.
Finely dice cooled onions and add to bowl.
Add yoghurt, lemon juice and cayenne. Season with salt and pepper.
Serve with crackers
1/2 block firm tofu
2 tbsp oil
2 tbsp maple syrup
2 tbsp liquid smoke
1 tbsp soy sauce
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper
lettuce leaves
1/2 tomato, sliced
Your favourite BBQ sauce – I use Stubbs
1 tbsp vegan mayo
1 tsp truffle salsa
Two slices bread of your choosing
To make bacon:
Combine oil, maple, liquid smoke, soy sauce, garlic, paprika and salt and pepper in a tupperware container.
Thinly slice block of firm tofu and put in tupperware container. Ideally, you want this to marinate in the fridge for around a day but you can gently shake it around a bit and make immediately.
In pan, fry slices of tofu in oil until browned. Set aside on paper towel while you prepare the rest. Don’t wash that pan yet.
Combine mayo and truffle salsa.
Wash and dry lettuce, slice tomato.
To serve: Toast slices of bread in remaining oil from frying the tofu bacon. Layer: one slice of toast, BBQ sauce, lettuce, tomato, bacon, truffle mayo, salt and pepper, second slice of toast.
Dedicated to Penny. Coeliac, friend, birthday enthusiast.
4 tbsp flax meal
1 cup soy milk
1 1/2 tsp Apple Cider Vinegar (ACV)
3 tsp baking powder
2/3 cup rice syrup
2/3 cup sugar
a pinch of salt
1/2 cup melted vegan butter
1 tsp vanilla essence
1 cup pureed banana
1/2 cup pureed beetroot
1/2 cup vegan yoghurt
1 cup raw cacao
1 cup almond meal
2 cups gluten free flour
1/2 cup orange marmalade.
1/4 cup raspberry jam. Good quality stuff. Ideally made by your friend, Chloe’s mumma.
1/2 cup non-dairy milk of your choosing (I used soy)
1/4 cup room temperature vegan butter (I use nuttelex)
1 1/2 cups icing sugar
200g dark chocolate
Cake:
Preheat oven to 180 C.
Combine flax meal with 10tbsp boiling water. Stir and set aside.
Combine milk and ACV. Stir and let sit for a few minutes.
Add to milk, baking powder, rice syrup, sugar, salt, butter, vanilla, banana, beetroot, yoghurt and flax. Stir to combine.
Add cacao, almond meal and flour. Stir to combine.
Spray a layered cake tin set (five shallow tins so you don’t have to slice a big cake later) and pour about a cup of batter in to each one. Divide any remaining batter among the tins until it’s been evenly distributed.
Bake in the oven for approx 30minutes. The cakes are ready when a skewer comes out of the centre clean.
Let cool and refrigerate.
Icing:
Heat milk and butter in microwave for approx 1 minute until warm.
Add chocolate, let sit for a couple of minutes then stir.
Once all melted and smooth, add icing sugar. Whisk until well combined.
Jammy Layers:
Combine marmalade and jam. Add 1/3 cup icing mix to jam and stir to combine.
Take chilled layers out of the fridge. Put 1/4 of the jam/chocolate icing mix on each layer and spread to the edges and top with the fifth layer. Return to fridge for about an hour.
Ice with remaining icing and return to fridge until ready to serve.
Notes
I always use raw cacao. It is not heat treated so it retains nutrients. Eat that chocolate!
Gluten free flour is readily available at the supermarket.
re: the cake tins. You can cook this in one regular sized cake tin and slice it later, just be mindful of the cooking as it will need to be in the oven for longer. Just check it every so often after half an hour has passed and take it out once a wooden skewer comes out clean from the centre.
2 sheets puff pastry
400g pumpkin, cut in to small cubes
1 big red onion, halved and thinly sliced
1 tsp balsamic vinegar
1 tsp brown sugar
3 cloves garlic
2 tbsp rosemary
2 tbsp butter
400ml bonsoy
1 tsp tumeric
1 tsp massel veggie stock powder
4 tbsp corn starch
1 tsp black salt
salt and pepper
Preheat oven to 200 C. Put chopped pumpkin on a baking tray, season with salt and pepper and roast for about half an hour (until browned and a little crispy). Set aside.
Cook sliced red onion in a pan with butter over low-medium heat until softened – about seven minutes. Add balsamic vinegar, brown sugar and crushed garlic and cook, stirring occasionally until liquid has gone. Set aside.
In a small pan fry rosemary in butter until crispy. Set aside.
Put bonsoy, tumeric, stock and cornstarch in a pot and whisk until corn starch has dissolved. Heat, stirring with whisk until thickens. As soon as it starts to thicken, take off the heat, season and stir through black salt.
Grease a false bottom tart pan and line with puff pastry. Cut the second sheet to fit any gaps. Lay a sheet of baking paper on top of puff pastry and top with baking beads or rice. Bake in the oven for 15 minutes. Remove baking paper and beads/rice and bake for a further 7ish minutes. You’re looking for the base the be cooked through.
Spread baked pumpkin, caramelised onion then rosemary over tart base. Pour sauce in last. Season and return to oven for about 15 minutes or until browned on top.
Before serving sprinkle an extra tsp on black salt, salt and pepper.
400ml soy milk
1 tbsp dried yeast
1 tsp caster sugar
300g plain flour
½ tsp bicarb soda
Warm milk in a bowl. Add sugar, yeast and 100ml warm water. Leave for 15 minutes until the yeast turns frothy.
In a separate (large) bowl, combine flour, bicarb soda and 1tsp sea salt. Add milk mixture
Whisk until combined thoroughly.
Cover and let sit for 45 minutes until bubbles form on surface
Oil a non stick pan and turn on to med-high heat. grease four egg rings with butter or oil and place in pan. Once hot spoon 2 tbsp of the mix in each ring. Cook for a couple of minutes until bubbles appear on surface. Remove ring molds and flip crumpets.
Serve warm with jam and butter.
You can save the remainder in the fridge for a few days. Just toast them when hungry.
1/3 cup cacao
4 tbsp linseed/flax meal
150g dark chocolate
150g nuttelex
1 1/3 cup brown sugar
1 cup almond meal
1 tsp baking powder
1/2 cup gluten free flour
Preheat oven to 180 C and grease a 20cm cake tin.
Combine cacao and 1/3 cup hot water in a small bowl and set aside.
In a separate small bowl, combine linseed meal with 4tbsp hot water.
In a double boiler, melt chocolate and nuttelex over low heat.
Once melted, stir in cacao mix, linseed mix, brown sugar, almond meal, baking powder and gluten free flour.
Pour in to cake tin, tap on counter to even the top and cook in oven for 50 minutes.
Note
Eat this cake on it’s own, serve it with ice cream or turn it in to a cake shake!
