Recipes
CHERRY RIPE SLICE
INGREDIENTS
Base:
125g nuttelex (dairy free margarine)
2T cocoa powder
1/2 cup icing sugar
1/2 cup gluten free plain flour
Filling:
1 can sweetened condensed coconut milk
150g chopped glacé cherries
1 1/2 cups desiccated coconut
Top:
125g vegan dark chocolate
1 tablespoon coconut oil
METHOD
1. Pre-heat oven to 190˚.
2. Sift icing sugar and gluten free flour into a bowl.
Melt nuttelex and cocoa powder together, then add to bowl. Mix well.
Spread over base of a lined slice tray and bake for 10 minutes.
3. Combine condensed milk, cherries and coconut.
Spread over base and bake for a further 15 minutes. Cool.
4. Melt chocolate and coconut oil, and spread over slice.
5. Chilli until set, cut into fingers or squares.
6. Enjoy!
I sometimes add a little bit of red food colouring to the filling mixture for aesthetics.
MASALA CHAI
BULK MASALA INGREDIENTS
5 cinnamon sticks
12 cloves
12 black peppercorns
16 cardamom pods
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3 whole star anise clusters
30 teaspoons loose leaf black tea
BULK MASALA METHOD
1. Place all ingredients, except black tea, into a mortar and pestle, and grind to make your spice mix. I usually keep it quite chunky.
2. Add black tea to your spice mix, creating your chai powder.
3. Store in an air tight container.
BREWING YOUR CHAI
Add to a saucepan:
1 teaspoon of chai powder
1/2 cup boiled water
1/2 cup milk of your choice (I prefer soy)
1 generous teaspoon of honey
METHOD
Bring to boil, and simmer for 5 minutes.
Pour into cup, through tea strainer, and enjoy!