Gluten free - dairy free - low refined sugar - nut free - contains egg white As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely. Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!). This makes 36-40 Biccies. Ingredients
Ingredients
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!)
Ingredients
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