Chocolate bark. And a link to other treats.
http://theviewfromgreatisland.com/how-to-make-swirled-chocolate-bark/
Monday 28 November 2016
Sunday 20 November 2016
Anzac biscuits
Annabel Langbein's recipe...
I tried the 'flattening' so they would be chewy on the inside, and baked for the required 20 minutes, but think that 15 minutes next time would probably be better.
I tried the 'flattening' so they would be chewy on the inside, and baked for the required 20 minutes, but think that 15 minutes next time would probably be better.
- 1 cup wholegrain rolled oats
- 1 cup flour
- 1 cup thread coconut
- 1 cup soft brown sugar
- ¼ cup golden syrup
- 125g butter
- 2 tbsp boiling water
- ½ tsp baking soda
Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.
Combine rolled oats, flour, coconut and sugar in a large bowl. Heat together golden syrup, butter and boiling water until butter melts. Stir in soda, then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing a little room for spreading. For biscuits that are crunchy on the outside but a little chewy inside, lightly flatten with a fork or damp fingers and bake until lightly golden (about 20 minutes). For chunky, super-hard biscuits, bake for about 30 minutes. For very crunchy thin biscuits, press dough very flat and bake for about 15 minutes.
Tip: If you don't have golden syrup you can use honey or maple syrup instead.
Saturday 19 November 2016
Christmas
Christmas recipes:
Cassata ice cream
Cranberry Buckle Cake - uses cranberries, crystallized ginger, candied peel, lemon zest. Otherwise an ordinary sponge cake plus a little extra flour and baking powder.
Lovely Annabel Langbein's Orange Lightning Cake
Berry trifle. And cakes.
Tres leches ( three milks ) cake. Pour milk mixture onto warm cake.
.
Wassail.
Ingredients:
1/2 gallon apple juice
2 cups orange juice
1/2 cup fresh cranberries
2 cinnamon sticks
1 teaspoon whole cloves
Freshly sliced orange and apple, optional
Whipped cream and caramel sauce, optional
Directions:
Combine the apple juice, orange juice, cinnamon stick,cloves and cranberries into a large slow cooker. Add a few orange and apple slices if desired. Cook on low for 2-3 hours. Turn to the warm setting.
Ladle into cups and top with whipped cream and caramel sauce if desired.
Cassata ice cream
Cranberry Buckle Cake - uses cranberries, crystallized ginger, candied peel, lemon zest. Otherwise an ordinary sponge cake plus a little extra flour and baking powder.
Lovely Annabel Langbein's Orange Lightning Cake
Berry trifle. And cakes.
Tres leches ( three milks ) cake. Pour milk mixture onto warm cake.
.
Wassail.
Ingredients:
1/2 gallon apple juice
2 cups orange juice
1/2 cup fresh cranberries
2 cinnamon sticks
1 teaspoon whole cloves
Freshly sliced orange and apple, optional
Whipped cream and caramel sauce, optional
Directions:
Combine the apple juice, orange juice, cinnamon stick,cloves and cranberries into a large slow cooker. Add a few orange and apple slices if desired. Cook on low for 2-3 hours. Turn to the warm setting.
Ladle into cups and top with whipped cream and caramel sauce if desired.
Sugar-free lemon curd
2 tsp. unflavored gelatin
1 1/4 cup lemon juice
5 eggs beaten
2/3 cup honey
1 stick butter plus 2 TBS butter or ghee
DIRECTIONS
Put lemon juice in a pan and slowly warm on low heat.
In a mixing bowl add the eggs and honey and beat on slow speed. Pour the egg mixture into the lemon juice and slowly bring to a boil increasing slowly to medium heat. Make sure to stir the mixture at all times so that it does not stick to the bottom of the pan. Boil for one minute and remove the pan from the heat.
Add the gelatin to the lemon curd, mix and return to the heat and bring to a boil for 1 more minute.
Remove the pan from heat and add the butter. Mix until all ingredients are well combined.
From the peaceful haven
No Bake Coconut Pecan Praline Cookies
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup corn syrup
- 1 stick (1/2 cup) salted butter
- 1 tsp vanilla extract
- 2 1/2 cups chopped pecans
- 2 cups sweetened shredded coconut
Instructions
- In a medium sized bowl, combine coconut and pecans; set aside.
- In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
- Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
- Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.
Sunday 6 November 2016
Gluten free lemon bars
Recipe from Noshtastic. I subscribed.
SHORTBREAD:
175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don't need to avoid dairy)
75g (1/3 cup + 1 tbspn) sugar
250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
1tsp xanthan gum (omit if your flour has any gums added)
½ tsp gluten free baking powder
TOPPING:
300g 1½ cups sugar
120mls ½ cup fresh lemon juice
4 large eggs, beaten
30g ¼ cup all purpose gluten free flour, or cornstarch
gluten free powdered sugar to dust
Instructions
*Please read the notes first!*
You will need a 9x13 baking pan, line the base and sides with parchment paper
Preheat your oven to 350f
Cream butter (or margarine) and sugar in mixer.
In separate bowl add flour, xanthan gum, baking powder and mix well. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
Add flour mix to butter/sugar and mix well until combined.
Your 'dough' may be soft, especially if you used dairy free spread. If you find it is super soft then put it in the fridge for half an hour to firm up a little
Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
It's hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
Bake at 350 for 20 mins or until lightly brown.
While base is cooking make the filling, mix all the topping ingredients except the powdered sugar. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
Notes
1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale, you can get one for only $10 - $15.
2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that also can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.
4. One potential problem with most lemon bars recipe is that the liquid lemon mixture can sometimes make the shortbread soft on the top, though not all the way through. I've found that if you have the lemon mix ready to go straight on the shortbread as soon as it's cooked and then quickly get it back in the oven, that helps a bit. Secondly, if you let the lemon bars fully cool and then chill in the fridge the shortbread base will crisp up nicely. The only sure fire way to avoid this issue is to make a kind of lemon curd mixture for the topping, but that's more involved and time consuming and requires cooking it on the stove top first so I've just stuck with the traditional way of doing it.
5. If you have to use Dairy free margarine as I do please make sure you find one that is suitable for baking. Some margarine brands have a lot of water and will be sure to disappoint if you try to bake with them, I typically use Earth Balance.
SHORTBREAD:
175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don't need to avoid dairy)
75g (1/3 cup + 1 tbspn) sugar
250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
1tsp xanthan gum (omit if your flour has any gums added)
½ tsp gluten free baking powder
TOPPING:
300g 1½ cups sugar
120mls ½ cup fresh lemon juice
4 large eggs, beaten
30g ¼ cup all purpose gluten free flour, or cornstarch
gluten free powdered sugar to dust
Instructions
*Please read the notes first!*
You will need a 9x13 baking pan, line the base and sides with parchment paper
Preheat your oven to 350f
Cream butter (or margarine) and sugar in mixer.
In separate bowl add flour, xanthan gum, baking powder and mix well. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
Add flour mix to butter/sugar and mix well until combined.
Your 'dough' may be soft, especially if you used dairy free spread. If you find it is super soft then put it in the fridge for half an hour to firm up a little
Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
It's hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
Bake at 350 for 20 mins or until lightly brown.
While base is cooking make the filling, mix all the topping ingredients except the powdered sugar. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
Notes
1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale, you can get one for only $10 - $15.
2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that also can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.
4. One potential problem with most lemon bars recipe is that the liquid lemon mixture can sometimes make the shortbread soft on the top, though not all the way through. I've found that if you have the lemon mix ready to go straight on the shortbread as soon as it's cooked and then quickly get it back in the oven, that helps a bit. Secondly, if you let the lemon bars fully cool and then chill in the fridge the shortbread base will crisp up nicely. The only sure fire way to avoid this issue is to make a kind of lemon curd mixture for the topping, but that's more involved and time consuming and requires cooking it on the stove top first so I've just stuck with the traditional way of doing it.
5. If you have to use Dairy free margarine as I do please make sure you find one that is suitable for baking. Some margarine brands have a lot of water and will be sure to disappoint if you try to bake with them, I typically use Earth Balance.
Christmas treats
TOFFEE ALMOND BUTTER CUPs
INGREDIENTS
Chocolate:
1 cup cacao or unsweetened cocoa powder
½ cup coconut oil
¼ cup maple syrup
Pinch of salt
Toffee Almond Butter:
3 tbsp butter
3 tbspcoconut sugar
2 tbsp almond butter/peanut butter
1 tbsp maple syrup/golden syrup ?
¼ tsp vanilla extract
1 tsp arrowroot starch or cornflour?
INSTRUCTIONS
In a microwave safe dish, heat cacao, oil and syrup together in microwave for 1 minute, stirring every 20 seconds.
Fill a muffin tin with 6 cupcake liners, spraying each one with a bit of nonstick spray.
Distribute HALF of the chocolate between liners and then place muffin tin in freezer for approximately 10 minutes, or until chocolate has hardened.
While waiting for chocolate to harden, make the toffee. In a microwave safe dish, melt butter in microwave and then stir in almond butter, sugar, syrup, and vanilla.
Last, stir in arrowroot to thicken mixture up a bit.
Once chocolate has hardened, remove from freezer and distribute toffee almond butter evenly, trying to keep it in the center of each cup if possible*.
Last, pour remaining chocolate overtop of toffee almond butter, banging muffin tin on counter top to flatten out the chocolate.
Place tin back in freezer for an additional 5 minutes or so.
Sprinkle each cup with a bit of sea salt and enjoy!
NOTES
*If you are unable to keep the toffee almond butter in the center, don't worry about it. You may be able to see some of it from the outside, but it'll still taste the same.
INGREDIENTS
Bars:
1⅓ Cup Cashew Meal*
3 Tablespoons Coconut Flour
¼ Cup Arrowroot
1 Teaspoon Baking Powder
¼ Teaspoon Salt
1 Egg
2 Tablespoons Coconut Oil, Melted
2 Tablespoons Applesauce
¼ Cup Honey
2 Teaspoons Vanilla
½ Cup White Chocolate Chips
⅓ Cup Dried Cranberries
Topping:
8 oz Light Cream Cheese, Softened
½ Cup Powdered Sugar
1 Teaspoon Vanilla
⅓ Cup Dried Cranberries
¼ Cup White Chocolate Chips
INSTRUCTIONS
INGREDIENTS
Chocolate:
1 cup cacao or unsweetened cocoa powder
½ cup coconut oil
¼ cup maple syrup
Pinch of salt
Toffee Almond Butter:
3 tbsp butter
3 tbsp
2 tbsp almond butter/peanut butter
1 tbsp maple syrup/golden syrup ?
¼ tsp vanilla extract
1 tsp arrowroot starch or cornflour?
INSTRUCTIONS
In a microwave safe dish, heat cacao, oil and syrup together in microwave for 1 minute, stirring every 20 seconds.
Fill a muffin tin with 6 cupcake liners, spraying each one with a bit of nonstick spray.
Distribute HALF of the chocolate between liners and then place muffin tin in freezer for approximately 10 minutes, or until chocolate has hardened.
While waiting for chocolate to harden, make the toffee. In a microwave safe dish, melt butter in microwave and then stir in almond butter, sugar, syrup, and vanilla.
Last, stir in arrowroot to thicken mixture up a bit.
Once chocolate has hardened, remove from freezer and distribute toffee almond butter evenly, trying to keep it in the center of each cup if possible*.
Last, pour remaining chocolate overtop of toffee almond butter, banging muffin tin on counter top to flatten out the chocolate.
Place tin back in freezer for an additional 5 minutes or so.
Sprinkle each cup with a bit of sea salt and enjoy!
NOTES
*If you are unable to keep the toffee almond butter in the center, don't worry about it. You may be able to see some of it from the outside, but it'll still taste the same.
Cranberry bliss bars
Bars:
1⅓ Cup Cashew Meal*
3 Tablespoons Coconut Flour
¼ Cup Arrowroot
1 Teaspoon Baking Powder
¼ Teaspoon Salt
1 Egg
2 Tablespoons Coconut Oil, Melted
2 Tablespoons Applesauce
¼ Cup Honey
2 Teaspoons Vanilla
½ Cup White Chocolate Chips
⅓ Cup Dried Cranberries
Topping:
8 oz Light Cream Cheese, Softened
½ Cup Powdered Sugar
1 Teaspoon Vanilla
⅓ Cup Dried Cranberries
¼ Cup White Chocolate Chips
INSTRUCTIONS
- Preheat oven to 350F.
- Prepare an 8x8 pan with parchment paper (it will be far easier than non-stick spray - trust me).
- In a large bowl, combine cashew meal, arrowroot, coconut flour, baking powder and salt. Whisk until combined.
- In a separate bowl whisk egg then add applesauce, honey vanilla and coconut oil. Combine until all mixed and add to the dry ingredients. Stir until a thick batter forms.
- Fold in ½ cup of white chocolate chips and ⅓ cup dried cranberries.
- Transfer mixture to pan, and smooth into a flat even layer.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- While the bars are baking, begin making the frosting. Using an electric mixer, beat powdered sugar and cream cheese until fluffy. Pour in vanilla, and continue mixing until combined.
- When the bars are done baking, allow to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
- Once completely cooled, frost with frosting and top with remaining cranberries.
- In a small bowl, melt remaining white chocolate chips. Be really careful not to burn them, only heat in 15-20 second intervals until melted.
- Drizzle white chocolate over bars.
- To cut, begin by making 9 squares cutting three rows horizontally and vertically. Then cut each square in half diagonally.
- Store in the fridge for up to three days.
Dairy-free recipes
Jamie Oliver's Vegan Chocolate Cake
300 g dairy-free margarine , (suitable for baking), plus extra for greasing
300 g gluten-free plain flour , plus extra for dusting
300 g golden caster sugar
2 teaspoons vanilla extract
200 g organic soya yoghurt
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
70 g cocoa powder
6 tablespoons rice milk
100 g fresh raspberries
FOR THE ICING
dairy-free dark chocolate , to serve
200 g icing sugar
4 tablespoons cocoa powder
100 g dairy-free margarine
2 tablespoons organic soya yoghurt
Method
Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.
Beetroot Brownies
INGREDIENTS
2 large beets, chopped (1/2 cup pureed)
4 oz quality dark chocolate* (I used Ghirardelli 60% cacao baking bar)
¼ cup coconut oil
¼ cup raw honey
2 large eggs
2 tsp vanilla extract
⅓ cup cacao powder (or unsweetened cocoa)
3 TBS coconut flour
½ tsp baking soda
¼ tsp pink salt (or sea salt)
½ cup semi-sweet chocolate chips (dairy-free if needed)
INSTRUCTIONS
In a small sauce pan, melt the 4oz of chocolate with coconut oil over low heat, stirring continuously until chocolate and coconut oil has melted together. Add in honey and stir until well combined. Remove from heat, allow to cool for about 10 minutes.
Preheat oven to 350F and line an 8x8, or 9x9, pan with parchment paper. Set aside.
Add chopped beets to bowl of small food processor and process until pureed. If having a hard time processing, add 1 TBS water. Set aside.
In a small bowl, combine cacao powder, coconut flour, baking soda and salt. Whisk everything together until no clumps remain. Set aside.
In a large bowl, add the eggs and vanilla extract. Add your cooled chocolate mixture and whisk until smooth. Next add your beet puree and whisk until combined.
Add cacao mixture to large bowl of wet ingredients. Using a rubber spatula, gently fold in dry ingredients until combined.
Add in chocolate chips and gently combine.
Pour batter into prepared baking pan and bake for 20-25 minutes, or until inserted toothpick comes out mostly clean. A few crumbs are okay.
Allow brownies to cool in pan for 20 minutes before cutting into 16 squares.
300 g dairy-free margarine , (suitable for baking), plus extra for greasing
300 g gluten-free plain flour , plus extra for dusting
300 g golden caster sugar
2 teaspoons vanilla extract
200 g organic soya yoghurt
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
70 g cocoa powder
6 tablespoons rice milk
100 g fresh raspberries
FOR THE ICING
dairy-free dark chocolate , to serve
200 g icing sugar
4 tablespoons cocoa powder
100 g dairy-free margarine
2 tablespoons organic soya yoghurt
Method
Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.
Beetroot Brownies
INGREDIENTS
2 large beets, chopped (1/2 cup pureed)
4 oz quality dark chocolate* (I used Ghirardelli 60% cacao baking bar)
¼ cup coconut oil
¼ cup raw honey
2 large eggs
2 tsp vanilla extract
⅓ cup cacao powder (or unsweetened cocoa)
3 TBS coconut flour
½ tsp baking soda
¼ tsp pink salt (or sea salt)
½ cup semi-sweet chocolate chips (dairy-free if needed)
INSTRUCTIONS
In a small sauce pan, melt the 4oz of chocolate with coconut oil over low heat, stirring continuously until chocolate and coconut oil has melted together. Add in honey and stir until well combined. Remove from heat, allow to cool for about 10 minutes.
Preheat oven to 350F and line an 8x8, or 9x9, pan with parchment paper. Set aside.
Add chopped beets to bowl of small food processor and process until pureed. If having a hard time processing, add 1 TBS water. Set aside.
In a small bowl, combine cacao powder, coconut flour, baking soda and salt. Whisk everything together until no clumps remain. Set aside.
In a large bowl, add the eggs and vanilla extract. Add your cooled chocolate mixture and whisk until smooth. Next add your beet puree and whisk until combined.
Add cacao mixture to large bowl of wet ingredients. Using a rubber spatula, gently fold in dry ingredients until combined.
Add in chocolate chips and gently combine.
Pour batter into prepared baking pan and bake for 20-25 minutes, or until inserted toothpick comes out mostly clean. A few crumbs are okay.
Allow brownies to cool in pan for 20 minutes before cutting into 16 squares.
Saturday 5 November 2016
Cauliflower dip
Ingredients:
1 head cauliflower, steamed
2 tbsp tahini
2 tbsp olive oil
1 clove garlic
juice from 1 lemon
dash of sea salt and black pepper
pinch of cumin, paprika, garlic powder, turmeric, and onion powder
Instructions:
Throw all of the ingredients into a food processor and blend until smooth.
Taste and add more seasoning as you see fit.
Serve with sliced veggies, olives and homemade almond flour crackers or even as a dip for finger foods
Throw all of the ingredients into a food processor and blend until smooth.
Taste and add more seasoning as you see fit.
Serve with sliced veggies, olives and homemade almond flour crackers or even as a dip for finger foods
Chocolate Fudge Sauce
HEALTHY 3-INGREDIENT CHOCOLATE FUDGE SAUCE (NO ADDED SUGAR, GRAIN FREE, VEGAN, GLUTEN FREE)
INGREDIENTS
⅓ cup (50 g) pitted dates (i.e. measured once pitted)
½ cup (125 ml) almond or cashew milk (you can use regular milk instead - obvs isn't vegan then)
1 oz (15 g) unsweetened baking chocolate (or 1½ tbsp cocoa powder)
INSTRUCTIONS
Put dates and almond milk into a blender, blend together until smooth.
Pour into a saucepan and bring to the boil. Reduce to a simmer, continue to cook whilst stirring over a low flame for 5-10 minutes, until thickened.
Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.
Transfer to a sterilized glass jar. Serve warm, refrigerate and eat cold, or re-warm.
INGREDIENTS
⅓ cup (50 g) pitted dates (i.e. measured once pitted)
½ cup (125 ml) almond or cashew milk (you can use regular milk instead - obvs isn't vegan then)
1 oz (15 g) unsweetened baking chocolate (or 1½ tbsp cocoa powder)
INSTRUCTIONS
Put dates and almond milk into a blender, blend together until smooth.
Pour into a saucepan and bring to the boil. Reduce to a simmer, continue to cook whilst stirring over a low flame for 5-10 minutes, until thickened.
Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.
Transfer to a sterilized glass jar. Serve warm, refrigerate and eat cold, or re-warm.
Mix into whipped cream for quick chocolate mousse dessert: layer in batter in cakes.
Coconut macaroons
Toasted Coconut-Pistachio Macaroons
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 24
Some of you may prefer smaller pieces of coconut - you can grind the flakes in your food processor first. I found these taste better the day after they're made. They'll last for two weeks.
Ingredients
2½ cups unsweetened coconut flakes
1 cup shelled pistachios
4 egg whites
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F. On separate baking sheets, toast the coconut flakes and the pistachios, watching carefully to catch them when they're golden brown. Cool, then coarsely chop the pistachios.
In a large bowl, whisk together together egg whites, sugar, salt, and vanilla until foamy. Add coconut and pistachios. Transfer to a heavy-bottomed saucepan. Cook over low heat for 15 minutes, stirring frequently, until mixture is very thick. It will smell rich and nutty, almost like chocolate. Remove from the heat and cool for 15 minutes. Using wet hands, shape into balls about 1½ inches in diameter and place an inch apart on parchment-lined sheet. (These won't spread.)
Bake at 325°F for about 25 minutes, until just golden brown. Cool on sheets for a minute, then transfer to a rack. Cool completely. These are even better made a few days ahead of time.
Coconut balls
CHOCOLATE COCONUT BALLS
PREP TIME
15 mins
TOTAL TIME
15 mins
These chocolate coconut balls are just like little bite-sized pieces of the Bounty bar: delightfully sweet and addictive. Minus the bad stuff of course.
Author: WIN-WIN FOOD
Recipe type: Dessert, Snack
Cuisine: Healthy, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Paleo Friendly, Sugar-Free
Serves: 12-16
INGREDIENTS
For the coconut filling
1 cup (100g) shredded coconut, unsweetened
¼ cup - 6 tablespoons (50-75g) erythritol, xylitol or cane sugar* (I used the ¼ cup but go for the 6 tablespoons if you prefer the sweetness to come close to that of Bounty bars)
6 tablespoons (90g) creamed coconut
3 tablespoons (45g) applesauce (or more creamed coconut)
optional: pinch of salt (it helps bring out the sweetness)
For the coating
3-4 ounces (85-110g) high quality chocolate (use naturally sweetened if you can)
2 tablespoons (30g) creamed coconut (or coconut oil)
INSTRUCTIONS
Melt the 6 tablespoons of creamed coconut and mix with the remaining filling ingredients. You can do this by hand in a bowl or in a food processor (I'd vote for the latter because it's easier and you get a more compact mixture).
Form the mixture into bit-sized balls (if it's too soft, add more coconut, if too dry, add more creamed coconut or applesauce).
Pop in the freezer while you make the coating (this makes the dipping easier but you can also just leave the balls out on the counter if you want).
Melt the chocolate with the creamed coconut or coconut oil.
Take the chilled coconut balls out of the freezer, dip each in the chocolate coating (I like to do this using two forks) and set on a piece of parchment or wax paper.
Repeat until all of the balls are covered in chocolate and let harden (if you can wait that long :) ).
Enjoy!
NOTES
* Other granulated sweeteners such as coconut sugar will also work but add a bit of caramel flavor into the mix and alter the color slightly. If you prefer liquid sweeteners like maple syrup, you can try using ¼ cup of that instead but cut down on the applesauce and/or creamed coconut to make up for the added liquid. Alternatively, you can use the recipe for my healthy Raffaello (minus the almonds), which uses a liquid sweetener, for the coconut base.
Caramel Fudge Chocolate Bar
Prep time: 1 Hour
Cook time: 30 Minutes
Total time: 1 Hour 30 Minutes
Yield: 18 squares
A delicious dairy-free homemade caramel fudge chocolate bar.
Ingredients
Fudge Layer
½ cup cashew butter
⅓ cup honey or maple syrup
½ cup dark chocolate chunks
pinch of salt
Nougat Layer
½ cup ground almonds
⅓ cup tahini
2 Tbsp honey
Caramel Layer
8 medjool dates, pitted
2 Tbsp cashew butter
1 tsp vanilla extract
2 Tbsp coconut oil
pinch of salt
Chocolate Coating
1⅓ cup dark chocolate chunks (about 70-80% dark chocolate)
Fudge
In a double boiler or over low heat, melt the chocolate together.
Transfer to a mixing bowl and stir in cashew butter and honey.
Transfer to a parchment lined glass dish (about 8" x 10"- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
Place in freezer to chill for 10 minutes.
Nougat Layer
In your food processor, combine ground almonds, tahini and honey until evenly mixed.
Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.
Caramel Layer
Place all ingredients in your high speed blender or food processor and mix until smooth.
Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.
Chocolate coating
Remove dish from freezer and let sit for 5 minutes to soften slightly.
Over a double boiler or low heat, melt chocolate chunks. Set aside.
Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
Once complete, set in freezer for 30 minutes to harden.
Serve chilled.
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 24
Some of you may prefer smaller pieces of coconut - you can grind the flakes in your food processor first. I found these taste better the day after they're made. They'll last for two weeks.
Ingredients
2½ cups unsweetened coconut flakes
1 cup shelled pistachios
4 egg whites
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F. On separate baking sheets, toast the coconut flakes and the pistachios, watching carefully to catch them when they're golden brown. Cool, then coarsely chop the pistachios.
In a large bowl, whisk together together egg whites, sugar, salt, and vanilla until foamy. Add coconut and pistachios. Transfer to a heavy-bottomed saucepan. Cook over low heat for 15 minutes, stirring frequently, until mixture is very thick. It will smell rich and nutty, almost like chocolate. Remove from the heat and cool for 15 minutes. Using wet hands, shape into balls about 1½ inches in diameter and place an inch apart on parchment-lined sheet. (These won't spread.)
Bake at 325°F for about 25 minutes, until just golden brown. Cool on sheets for a minute, then transfer to a rack. Cool completely. These are even better made a few days ahead of time.
Coconut balls
CHOCOLATE COCONUT BALLS
PREP TIME
15 mins
TOTAL TIME
15 mins
These chocolate coconut balls are just like little bite-sized pieces of the Bounty bar: delightfully sweet and addictive. Minus the bad stuff of course.
Author: WIN-WIN FOOD
Recipe type: Dessert, Snack
Cuisine: Healthy, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Paleo Friendly, Sugar-Free
Serves: 12-16
INGREDIENTS
For the coconut filling
1 cup (100g) shredded coconut, unsweetened
¼ cup - 6 tablespoons (50-75g) erythritol, xylitol or cane sugar* (I used the ¼ cup but go for the 6 tablespoons if you prefer the sweetness to come close to that of Bounty bars)
6 tablespoons (90g) creamed coconut
3 tablespoons (45g) applesauce (or more creamed coconut)
optional: pinch of salt (it helps bring out the sweetness)
For the coating
3-4 ounces (85-110g) high quality chocolate (use naturally sweetened if you can)
2 tablespoons (30g) creamed coconut (or coconut oil)
INSTRUCTIONS
Melt the 6 tablespoons of creamed coconut and mix with the remaining filling ingredients. You can do this by hand in a bowl or in a food processor (I'd vote for the latter because it's easier and you get a more compact mixture).
Form the mixture into bit-sized balls (if it's too soft, add more coconut, if too dry, add more creamed coconut or applesauce).
Pop in the freezer while you make the coating (this makes the dipping easier but you can also just leave the balls out on the counter if you want).
Melt the chocolate with the creamed coconut or coconut oil.
Take the chilled coconut balls out of the freezer, dip each in the chocolate coating (I like to do this using two forks) and set on a piece of parchment or wax paper.
Repeat until all of the balls are covered in chocolate and let harden (if you can wait that long :) ).
Enjoy!
NOTES
* Other granulated sweeteners such as coconut sugar will also work but add a bit of caramel flavor into the mix and alter the color slightly. If you prefer liquid sweeteners like maple syrup, you can try using ¼ cup of that instead but cut down on the applesauce and/or creamed coconut to make up for the added liquid. Alternatively, you can use the recipe for my healthy Raffaello (minus the almonds), which uses a liquid sweetener, for the coconut base.
Caramel Fudge Chocolate Bar
Prep time: 1 Hour
Cook time: 30 Minutes
Total time: 1 Hour 30 Minutes
Yield: 18 squares
A delicious dairy-free homemade caramel fudge chocolate bar.
Ingredients
Fudge Layer
½ cup cashew butter
⅓ cup honey or maple syrup
½ cup dark chocolate chunks
pinch of salt
Nougat Layer
½ cup ground almonds
⅓ cup tahini
2 Tbsp honey
Caramel Layer
8 medjool dates, pitted
2 Tbsp cashew butter
1 tsp vanilla extract
2 Tbsp coconut oil
pinch of salt
Chocolate Coating
1⅓ cup dark chocolate chunks (about 70-80% dark chocolate)
Fudge
In a double boiler or over low heat, melt the chocolate together.
Transfer to a mixing bowl and stir in cashew butter and honey.
Transfer to a parchment lined glass dish (about 8" x 10"- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
Place in freezer to chill for 10 minutes.
Nougat Layer
In your food processor, combine ground almonds, tahini and honey until evenly mixed.
Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.
Caramel Layer
Place all ingredients in your high speed blender or food processor and mix until smooth.
Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.
Chocolate coating
Remove dish from freezer and let sit for 5 minutes to soften slightly.
Over a double boiler or low heat, melt chocolate chunks. Set aside.
Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
Once complete, set in freezer for 30 minutes to harden.
Serve chilled.
Cookie recipes
Brownies
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Raisin cookies
1 cup raisins
1 cup water
1 teaspoon vanilla extract
1 cup shortening
1 1/2 cups white sugar
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons white sugar
Add all ingredients to list
Directions
In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.
Flourless Peanut Butter cookies
1 cup peanut butter
1 cup white sugar
1 egg
Add all ingredients to list
Directions
Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
OR...
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate crinkles
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
Directions
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Chocolate Chip cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
.
Ginger cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Add all ingredients to list
Ginger cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Add all ingredients to list
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Raisin cookies
1 cup raisins
1 cup water
1 teaspoon vanilla extract
1 cup shortening
1 1/2 cups white sugar
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons white sugar
Add all ingredients to list
Directions
In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.
Flourless Peanut Butter cookies
1 cup peanut butter
1 cup white sugar
1 egg
Add all ingredients to list
Directions
Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
OR...
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate crinkles
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
Directions
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Chocolate Chip cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Biscotti
110g plain flour
¾ level teaspoon baking powder
pinch of salt
25g ground almonds (optional)
50g almonds, skins on roughly chopped or halved if there is time
75g golden caster sugar
1 large egg, lightly beaten
a few drops almond extract
¾ level teaspoon baking powder
pinch of salt
25g ground almonds (optional)
50g almonds, skins on roughly chopped or halved if there is time
75g golden caster sugar
1 large egg, lightly beaten
a few drops almond extract
Optional: chopped/flaked almonds, pistachios, cherries, cranberries.
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Mix dry ingredients first, then add egg and almond extract. Use a knife, then hands to form a loose dough.
Divide dough into two pieces, using wetted or floured hands if too sticky. Form each piece into a roll.
Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Lower heat to 150 degrees.
Bake for an additional 6 - 10 minutes on each side, or just 10 minutes, then turn slices and then turn oven off and leave. Slices should be lightly toasted.
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Mix dry ingredients first, then add egg and almond extract. Use a knife, then hands to form a loose dough.
Divide dough into two pieces, using wetted or floured hands if too sticky. Form each piece into a roll.
Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Lower heat to 150 degrees.
Bake for an additional 6 - 10 minutes on each side, or just 10 minutes, then turn slices and then turn oven off and leave. Slices should be lightly toasted.
Pastry
4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
Directions
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
Directions
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Carrot cake
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Directions
Ready in 2 h 30 m
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Directions
Ready in 2 h 30 m
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
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