June 26, 2021 / Lyn Jones / 0 Comments
A simple vegan chocolate cake made with simple clean ingredients and with a luscious centre that’s runny and rich in chocolate flavour. Makes: 4 muffin-sized double-choc lava cakes
- 1¼ cup dates (soaked for several hours or overnight)
- 2 Tab almond milk
- 3 Tab chickpea flour
- ½ cup coconut flour
- 1½ Tab coconut oil
- ¼ cup cacao powder
- ½ tsp vanilla
- a pinch fine sea salt
- ¼ cup smooth almond butter
- ¼ cup cacao powder
- ¼ cup + 1 Tab maple syrup
- ¼ cup almond milk
- ½ tsp vanilla
- a pinch fine sea salt
- optional: 1 Tsp Maca powder (no different flavour or texture)
- In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
- Add the rest of the ingredient and form a dough with your hands.
- Press ¾ of the dough onto the edges of the muffin tin.
- For the filling combine all the ingredients in a small bowl.
- Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
- With the rest of the dough form 4 discs that will serve as the bottom of your cake
- Press the discs on top of the cake and adjust with your fingers.
- Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy!
September 4, 2020 / Lyn Jones / 0 Comments
Ingredients
Makes about 20 – 24 pieces
250g chickpea flour
½ teaspoon salt
1 dessertspoon rosemary, chopped
50ml extra virgin olive oil (evoo)
500ml water (approx)
Method
Add the rosemary to the chickpea flour. Make a well in the centre of the flour, combine half the water and evoo and pour in to the flour, stirring continuously. Add more water in drizzles if necessary, the dough needs to be soft and pliable. Turn it out onto a lightly floured work surface and pull together. Divide into 6 balls. If you own a pasta machine – use it to roll the dough out, and proceed as you would for pasta. If not, use a rolling pin to roll it as thin as possible. Put the dough between two sheets of baking paper, and roll thin. Don’t worry about the edges tearing as the shapes will all be different and it can be broken to serve.
Spread a little evoo on a baking tray and gently slide the dough pieces onto the baking tray. Bake for a few minutes in an oven pre-heated to 180C until golden and crisp, don’t concern yourself too much if the crispbread isn’t very crisp when you take it out of the oven as it crisps up when it cools.
Serve with Beetroot cannellini & pear dip with a sprig of mint to garnish.