Dairy Free No Bake Lime Coconut Slice

The other day we were lucky enough to get our hands on a box of market limes. At this time of hospitality closures, many restaurants and cafes haven’t been buying their normal stock quantities resulting in an over stock of many items, limes being one of them. Wholesalers and markets selling them much cheaper than normal so we thought why not support our local businesses and take some off their hands.

This recipe came straight to mind, normally made with lemons I decided to make a lime version. I have adjusted it slightly to suit and because it’s been such a popular recipe I thought I’d share it with you.

Oat Base
Filling ready to refrigerate

A sugar-free, dairy-free lime and coconut slice. Using cashew nuts to make the creamy filling you really don’t miss the dairy at all. No sugar added only sweetened with natural honey or rice malt syrup and the tangy lime juice and rind that complements so beautifully that you end up with a perfectly sweet but tangy, creamy and smooth slice. It can be kept in the fridge for up to a week to eat a little as you please or frozen for 3 months.

Dairy Free No Bake Lime & Coconut Slice

Ingredients

Base 1 cup rolled oats 1 cup desiccated coconut 2 tbsp coconut oil, melted 1 tbsp rice malt syrup or natural honey Filling 1 cup cashews 1 cup coconut milk 1/2 cup coconut oil, melted 1/4 cup rice malt syrup or honey juice of 4 limes rinds of 2 limes (leaving some to top) extra desiccated coconut to sprinkle on top

Directions

  1. To make base, place oats in a food processor or vitamix and blend until fine crumbs
  2. Add desiccated coconut, melted coconut oil, and rice malt syrup/honey and process till well combined
  3. Press mixture into a prepared 20x20cm square tin line with baking paper
  4. Place in the fridge for 20mins
  5. Make filling, Place cashews, coconut milk, coconut oil, rice malt syrup, lime juice and rind, in a vitamix or blender and blend until smooth and creamy
  6. Pour over the base and return to the fridge for at least 45mins or until set.
  7. Sprinkle over extra coconut and lime rind and cut into squares.

Note- GF option Replace oats with quinoa flakes or buckwheat flour

Dairy-Free No Bake Lemon & Coconut Slice

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My father-in-law has a grand lemon tree that he has grown for many years, it is his pride and joy. He takes great pleasure in showing the fruits of his labour to family and friends each Winter with a gleam in his eye and smile from ear to ear how can we not be anything but grateful to accept the buckets filled with his prized lemons. The lemon tree is in full bloom with hundreds of beautiful juicy lemons the size of  baseballs which means we have an endless supply. Whilst we have been using them in juices, cooking, teas etc we still have them by the bucket loads. Baking just seemed the natural fit to use some of these luscious citrus fruits.

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Gluten Free Fig & Honey Cake

Fresh figs, Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.

I sourced some from my local fruit shop as flying to Sydney might not seem feasible to collect some from his garden though with the price of them in store it was very tempting let me tell you. Not sure if it is just an Italian obsession but these fruits just tantalize the taste buds like no other.

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Perfectly enjoyable on their own, though I did decide why not experiment and make a tea cake with these beauties whilst they are at their best.  We have all used the dried kind before but fresh figs in baking is a whole new ball game, on another level on enjoyment. The sweetness they contribute is perfect when making desserts without added sugar, it gives the sweetness in a natural form. Pairing with another favourable natural sweetener thank god for the bees the purest kind, raw honey of course. They are truly made to go together like mac and cheese, gin and tonic, like bacon and eggs well you get where I am going here.

The cake turned out a treat. I substituted the flours to make it gluten-free and can I just say when I turned it out I was so pleased. This moist teacake  (I hate to use that word but that's the best way to describe it) sweet and delicate, Oh and the  smell of the figs and honey filled the whole kitchen.

I was in fig heaven.

If you are a fig lover this is one cake worth making. Served warm with melted honey drizzled over the top. You can add a dollop of fresh whipped cream or natural yoghurt to top things off.

Enjoy!

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Spelt Shortcrust Apple & Rhubarb Galette with Real Homemade Custard 

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What’s even better than a warm apple pie? A apple and rhubarb galette of course.

Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet  rhubarb. After  all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.

 

I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins

Pre-cook the apples and rhubarb and strain the excess liquid

They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.

Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.

Bake for 30 mins until pastry is golden.

I  also made a real custard no carton,  powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.

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Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard

Ingredients

Spelt short crust pastry:

2 cups wholemeal spelt flour

150g cold butter cubed

pinch salt

1/3 cup cold water

2 tbsp coconut sugar

Filling:

1kg (5-6) golden delicious red apples

1/2 bunch rhubarb (3-4 stalks) roughly chopped

1/3 cup organic raw honey or rice malt syrup

2 tsp vanilla paste

1 tsp cinnamon

juice 1 lemon

2 tbsp coconut sugar, to top

Homemade Custard Recipe

Directions

  1. Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
  2. Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
  3. Preheat oven to 180’C
  4. Meanwhile make the filling; Core and slice apples into thin wedges
  5. Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
  6. Cook covered for 15-20mins till fruit has softened
  7. Take of the heat and strain and discard the excess liquid
  8. Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
  9. Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round  pizza tray
  10. Arrange filling in the centre of the pastry leaving a border around
  11. Fold the edges over the filling leaving the centre filling exposed
  12. Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
  13. Remove from the oven allow to cool slightly
  14. Serve with Real Homemade Custard

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