December 2, 2023 / Lyn Jones / 0 Comments
INGREDIENTS
1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)
DIRECTIONS
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
- Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.
December 2, 2023 / Lyn Jones / 0 Comments
200g shortening
juice 1 lime
1c coconut cream
2c caster sugar
5 eggs
2.5c GF SR
.5c each of arrowroot & dessicated coconut
1 tsp bicarb
flesh of 1 large mango, pureed (about .75 c)
1.5c orange and mango juice
.5c sugar
2c pure icing sugar
Extra 1 large mango, cut into thin wedges (to serve)
shaved fresh coconut or moist coconut flakes (to serve)
1. Preheat oven to 170 degrees C. (probably FF?). Grease & flour a 23 cm springform bundt ring tin and line sides with baking paper.
2. Beat shortening with electric mixer on high speed for 2 mins until light & fluffy. Beat in lime juice, coconut cream & caster sugar. Add eggs & beat until smooth.
3. Fold in drys then mango puree. Pour mixture into tin, bake 40-50 mins.
4. Boil 1c juice with sugar, spoon over cooked cake. Set aside to cool.
5. Whisk icing sugar with remaining juice to form a glaze, then ladle over cake. Top cake with extra mango and shave coconut. Serve.