Bliss Balls - Dates & Almond

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Bliss Balls - Dates & Almond
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16-18 (70g) pitted dates
2 table spoons cocoa or cacao powder
1 table spoon peanut butter
3/4 cup (75g) raw almonds
1 table spoon honey
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Makes about 12 balls

In a food processor or blender, process dates, cocoa powder and peanut butter together.

Add almonds and honey and process until well combined.

Roll the mixture into balls.

Keep them in a container in the fridge.

Maple, Almond, Cherry and Coconut Slice

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Maple, Almond, Cherry and Coconut Slice
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[base]
50g butter, softened
70g sugar
1 egg
80ml maple syrup
75g plain flour
60g almond meal

[top]
3 egg whites
45g sugar
35g plain flour
60g shredded coconut
90g frozen cherries, coarsely chopped
50g sliced almond

50g dark chocolate, melted
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16.5cm x 26cm slice pan

preheat oven to 180C.

In a bowl, beat butter and sugar using an electric mixer until pale white and creamy.
Add egg and half the maple syrup and beat until combined.
Add flour and almond meal and stir with a spatula until smooth.

Pour into lined pan and smooth the surface.
Bake for 20 minutes. Cool for 10 minutes.

Reduce oven to 160C.
In a bowl, beat eat egg whites until soft peaks form.
Add sugar, and mix well.
Add maple syrup and beat until combined.
Fold in flour,  coconut and cherries.

Spread the mixture over the biscuit base in the pan. Sprinkle with sliced almonds.
Bake for 45 minutes or until light golden.
Set aside to cool.

Place melted chocolate in a small zipper plastic bag and cut off a corner.
Drizzle over the slice and place in the fridge for 5-10 minutes to set.

Bliss Balls - Oat, Cocoa & Coconut

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Bliss Balls - Oat. Cocoa & Coconut
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80g (about 20) pitted dates
70g rolled oats
30g desiccated coconuts
2 table spoons cocoa or cacao powder
2 table spoons honey
1 table spoon almond powder
1 table spoon peanut butter
1 table spoon chia seeds
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Makes about 12-15 balls

In a small bowl, soak date with hot water for 10 minutes.
Drain the dates and set aside.

In a food processor, process all the ingredients till smooth and well combined.
Roll about a tablespoon of the mixture into balls.

Refrigerate until set.

Earl Grey Tea Leaf Biscuits

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Earl Grey Tea Leaf Biscuits
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90g butter
50g sugar
2 egg yolks
1 teabag Earl Grey tea leaves
110g plain flour
pinch of salt
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Makes approximately  40 biscuits

In a bowl, mix softened butter and sugar with an electric mixer until soft and creamy.
Add the egg yolks and mix well.
Open the teabag and mix in the tea leaves. Fold sifted flour and salt with a spatula into the mixture.

Form the dough into two bars and place them on sheets of glad wrap. Chill in refrigerator for a hour.

Preheat oven to 180°C.
Slice the bars into 0.5cm thick. Place on lined baking trays, 3cm apart.
Bake until the edges are just brown, about 10 - 15 minutes.
Let cool on trays for 5 minutes, then transfer to wire racks and cool.

Gluten Free White Bread - Bread Maker

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Gluten Free White Bread - Bread Maker
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[dry ingredients]
3 1/2 cups gluten free self raising flour (Orgran)

2 tablespoons sugar
1 tablespoon xanthan gum

1 teaspoon salt

7g instant dry yeast

[wet ingredients]

1 1/2 cup milk
1/4 cup olive oil

2 large eggs

1 teaspoon apple cider vinegar 

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1 loaf

In a bowl, combine all the dry ingredients.
In another bowl, mix all the wet ingredients.

Place the wet ingredients mixture in the bread maker.
Add the dry ingredients on top of the wet one and mix them together.

Turn on the bread maker on the normal bread setting.

When it is finished, leave the bread in the bread maker for 15 minutes.
Turn out and let it cool.

Reference 

https://www.sparklesintheeveryday.com/2015/02/gluten-free-breadmade-in-bread-machine.html

Gluten Free Hamburger Buns

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Gluten Free Hamburger Buns
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1 cup white rice flour

1/2 cup sweet rice flour

2/3 cup tapioca flour

1 table spoon instant dry yeast

2 teaspoon xanthan gum

1 1/2 teaspoon unflavoured gelatin

1 1/2 teaspoon sugar

1 teaspoon salt

3/4 - 1 cup luke water

3 eggs

3 table spoons vegetable oil

1 teaspoon Apple cider vinegar 

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Makes 4 burger buns

Combine the flours, yeast, xanthan gum, sugar and salt in a bowl.

Mix the wet ingredients together in a mixing bowl using 3/4 cup of water.

Add dry ingredients to the mixing bowl and beat for 2 minutes. 

Add more water if it is too dry. The dough should be soft and sticky.

Spoon the dough to a lined baking tray.
Using back of the spoon with little oil, smooth the surface of the dough.

Cover with glad wrap or plastic container and leave it in a warm place for 30 - 60 minutes to rise.

Preheat oven to 200°C.

Bake for about 30 minutes or till lightly browned.

Reference
https://glutenfreehomemaker.com/gluten-free-hamburger-buns-focaccia/

Bliss Balls - Peanut Butter Brownie

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Bliss Balls - Peanut Butter Brownie
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18 pitted dates
2 tablespoons peanut butter
1 tablespoon cocoa powder
1 tablespoon honey
70g raw almonds
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Makes about 12

Process the dates, peanut butter and cocoa powder in a food processor until the mixture resembles a paste.

Add the almonds and honey and process until desired chunkiness is achieved.

If your mixture is too dry, add 1tbs extra of  rice malt syrup (or honey) and pulse to mix through. The mixture should be a little sticky and roll easily into balls when squished together.

Roll the mixture into tablespoon sized balls.

Store in an airtight container in the fridge and eat within a week.

Raw Cacao & Date Slice

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Raw Cacao & Date Slice
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500g pitted dates
40g cacao powder
50g desiccated coconut
50g rolled oats
1 small banana
1 teaspoon cinnamon
30g white chocolate melt
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In a small bowl, soak dates in boiling water for 20-30 minutes and drain.
Line a square baking pan with baking paper.

Using a food processor process dates till smooth texture.
Add all other ingredients and process till well mixed.

Press into the lined pan with a spatula and refrigerate for 2 hours or till set.

Melt white chocolate and place in a plastic snack bag.
Cut off a small corner of the bag. Drizzle the white chocolate over the top of the slice.

Cut into small pieces to serve.