Gluten free - grain free - dairy free - can be refined sugar free - egg free - vegetarian - (contains tree nuts)
"Hello. My name is Karen, and I'm a chocoholic. I've been a chocoholic since I was about 15, when I had my first job and the means with which to buy as much chocolate as I wanted. I have tried to make more desserts and treats without chocolate... really- I have! But it's no use. Dessert without chocolate is like rain without water, music without a melody, love without the spark." ....(an excerpt from my imaginary first meeting at C.A.: Chocoholics Anonymous. But of course, I'd never go, because I never want to give it up. I prefer the Chocoholics 12 Step plan to recovery : never be further than 12 steps away from chocolate!!)...
Anyway....here's another beauty for all you fellow Chocoholics. And better yet, for all of you that love that divinely inspired combination of orange and dark chocolate, together, in harmony, in one mouthful. The inspiration for this Cookie Cake came from the lovely Brittany at Real Sustinance, and I've really only changed a couple of quantities, and slightly messed with the ingredient list and turned it into Jaffa heaven. Cookie Cake is definitely an American invention- not something we really do here in Australia, but let me assure you it's well worth trying!
If this isn't enough chocolate love for you, check out my lists of sweets and snacks....you will find much more chocolately inspiration there too!
You can also turn this dough into individual cookies rather than a cake. Follow the method right down to the bit where you put it on a lined pizza tray. Instead, just flatten tablespoon-sized balls of the dough onto a lined cookie tray and bake for about 12 minutes, until lightly golden.
Gluten free - grain free - dairy free - refined sugar free - nut free - vegetarian
I've been experimenting with using coconut flour and have finally come up with a savoury muffin that I'm happy with! If you like a more savoury breakfast, these would be great- even better with a bit of fried bacon, tomato and mushroom on the side! They make an excellent lunch box snack too. They freeze well so you can pull them out when you need them.
Coconut flour is really nothing like regular flour. It needs to be baked with lots of egg to help give it it bind. These muffins are actually a bit of a cross between a muffin and a frittata due to the amount of egg. They are grain free and dairy free. They are packed full of vegetable and protein goodness- a great way to fill up for the day!
Makes about 10 medium sized muffins. Double the recipe if you want to freeze a batch for later.
For more lunch ideas, scroll through these recipes.
Gluten free - grain free - dairy free - refined sugar free - contains nuts and egg
This is a wonderfully easy yet satisfying cake. It isn't too rich, and works really well for an afternoon tea cake, in the daily lunch boxes, or a dessert served with some cashew cream and fresh berries. The recipe was inspired by the Santiago Cake recipe in "The Family Meal" by Ferran Adria, the head chef of the legendary elBulli restaurant in Northern Spain.
The batter for the cake is very runny and it does not rise- therefore comes out a bit more like a slice than a cake.
Serves 20 (or 12 if you like big pieces!)