NUTTY FUDGE BROWNIES

December 2, 2023 / Lyn Jones / 0 Comments


Ingredients

  • .5 c (80g) raw macadamia nuts
    ½ cup (60g) walnut pieces
    ½ cup (75g ) raw pistachio nut kernels
  • 1 cup (250g) unsalted butter, cubed or chopped
  • 250g good quality dark cooking chocolate, at least 62% – 70% cocoa solids, roughly chopped
    3 eggs
  • 1 cup (200g) brown sugar, packed
  • .125g tsp fine-grain sea salt
  • 1 tsp vanilla extract
    .75g (115g) plain flour
    .25g (40g) SR
  • (or  try 1.75 cups / 145g Almond meal, passed through a sieve)

    1.  Pre-heat oven to 170ºC FF. Lightly toast all nuts on a baking tray in oven about 8 mins. Cool.
    Lightly oil & line the bottom and sides of a 28 x 18 cm shallow tin with baking parchment, being sure to leave an overhang around each long side.

  • 2.  In a heavy-bottomed saucepan, melt the butter & chocolate together on low heat until smooth. Cool slightly. (I don’t bother with a double boiler with these brownies; as long as the butter and the chocolate are melting together on a low flame, the chocolate won’t burn, but if you’re wary of burning your chocolate, feel free to use one). Cool 5- 10 mins. Will be granular.
  • 3.  Whisk or use electric beaters for the eggs, sugar & vanilla essence until pale & foamy. Add choc. mixture, beating briefly to combine. Fold in the flour, then the nuts.
  • 4.  Pour into prepared tin, bake for 35 mins, until the top looks light in color, and feels soft to the touch. (Kamran Note: Using a cake tester to judge doneness for these brownies will serve absolutely little to no use; the cake tester will come out wet, even if the brownies are done.)
  • 5.  Allow to cool in the tin. Use paper to lift it out and when completely cool on wire rack, place in freezer for 15 minutes for easy cutting. Cut into 16 or 25 squares.
  • Enjoy at room temperature with a glass of milk, or frozen with some ice cream! These brownies will keep in an airtight container in a cool place (fridge preferably) for up to 1 week.

No Bake Blueberry Coconut Bars

October 16, 2021 / Lyn Jones / 0 Comments

They check all the boxes: easy/no-bake, gluten-free, vegan, refined sugar-free/not too sweet, fun to put together, and so so delicious. This is a lighter dessert that won’t weigh you down. They would be the perfect, easy yet impressive dessert to bring to a gathering. And they’ll keep well in the refrigerator.  Serves: 16 square bars

INGREDIENTS
for the blueberry chia jam
  • 3 cups frozen blueberries – thawed (do not use fresh, non-frozen blueberries for this recipe)
  • juice of 1 small lemon
  • 3 tablespoons maple syrup
  • 3 tablespoons chia seeds
  • 3 tablespoons chia meal (ground chia seeds)
for the shortbread
  • ¾ cup GF rolled oats
  • 12 Medjool dates – pitted and soaked in hot water for 10 minutes
  • ¾ cup coconut flour
  • ¼ cup melted coconut oil
  • 1 tablespoon lemon juice
  • pinch of sea salt

    for the coconut creme
    1 can full fat Thai coconut milk – refrigerated overnight to separate fat from water

  • ½ cup unsweetened dried shredded coconut
  • 2 tablespoons maple syrup
  • splash of vanilla extract
    to make the blueberry chia jam
    1. Thoroughly mix all the ingredients in a medium bowl. Cover and refrigerate for a few hours or overnight, until the chia seeds have bloomed and the mixture resembles a jam-like consistency. Mash the berries partially with a potato masher, leaving plenty of them whole.
    to make the shortbread
    1. Put the oats in a food processor and grind them into a flour. Drain the dates and add them to the food processor, along with the rest of the ingredients. Process until you have a well-combined dough that sticks together when pressed between your fingers.
    2. Prepare an 8″ x 8″ baking dish by lining it with parchment paper, extending the paper up the sides of the dish. Press the shortbread into the bottom of the dish in an even layer. Set aside.
    to make the coconut creme
    1. Scoop the separated coconut fat from the top of the can of coconut milk into a food processor (use the leftover coconut water in smoothies, soups, porridges or lattes). Add the shredded coconut, maple syrup and vanilla extract to the food processor and process until well combined. Be careful not to over-process, as the coconut fat can separate and ‘curdle’.
    to assemble the bars
    1. Spread the coconut creme over the shortbread in a thin, even layer.
    2. Take the blueberry jam our of the refrigerator and spread it on top of the coconut creme in another even layer. Place the dish into the refrigerator for a few hours or overnight, for the shortbread and coconut layer to set.
    3. Once the shortbread and the coconut layer have set, lift out the bar from the dish onto a cutting board, using the extended edges of the parchment paper. Cut into 16 squares or any size/shape of choice. Keep refrigerated.

 

 

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