DESSERT
Berry Clafoutis
500g frozen berries such as blueberries,
raspberries or a mixture
4 free-range/organic eggs
250g thick natural yoghurt or ricotta,
plus extra to serve
¼ cup honey
150g almond meal
1 tsp vanilla
Zest of 1 orange
Handful flaked almonds or
chopped pistachios
Icing sugar, for dusting (optional)
1 Preheat oven to 180°C (160°C fan).
2 Place berries in a 25cm tart dish or
6x oven-proof ramekins.
3 Combine eggs, yoghurt, honey, vanilla,
almond meal and orange zest until smooth
using a whisk or food processor. Pour
yoghurt mixture over berries and sprinkle
with nuts. Bake 30-40mins or until golden
and set. Dust with icing sugar, if desired, and
serve with yoghurt on the side. Serves 6
Roasted Rhubarb With
Raspberry & Vanilla
8 stalks rhubarb, washed, trimmed
and thickly sliced
¼ cup honey
1 tsp vanilla bean paste
Juice of 1 orange
150g raspberries
Thick natural yoghurt, to serve
1 Preheat oven to 180°C (160°C fan). Place
rhubarb slices in a large oven-proof baking
dish in a single layer; do not overcrowd. Add
honey, vanilla and orange juice and mix
through. Bake for 30-35mins or until soft.
2 Remove rhubarb from oven and gently
mix raspberries through. Allow to cool
slightly then serve with yoghurt. Serves 4
Tarte Tatin
8 small sweet apples such as golden
delicious, peeled, quartered and cored
Juice of ½ lemon
2 tsp macadamia nut oil
¼ cup honey
1 tsp vanilla extract
Thick natural yoghurt, to serve
Pastry
200g almond meal
50g walnuts, chopped
32
1 tsp ground cinnamon
1 free-range/organic egg
1½ tbsp honey 30ml macadamia oil
1 To make pastry, place all ingredients in
a bowl. Using your hands, mix to combine,
then knead lightly until a soft dough forms.
Shape into a disc, wrap with plastic wrap
and chill for at least 1hr.
2 Preheat oven to 180°C (160°C fan).
Place apple quarters in a bowl and toss
with lemon juice. Set aside.
3 Gently heat oil and honey together in a
large heavy-based frypan for 2-3mins. Add
vanilla; arrange apple in frypan, rounded
side
down, packing tightly. Cook over medium
heat for 20mins without disturbing.
4 Meanwhile, roll pastry between 2 sheets
of baking paper into a 5mm-thick circle
slightly larger than frypan. Lay dough over
apples, tucking in edges, then bake 30mins
or until golden. Allow to stand 5mins before
inverting onto a plate. Serve warm with a
dollop of thick natural yoghurt. Serves 6-8
Banana & Coconut Loaf
3 00g (about 3) bananas, smashed
¼ cup honey
50ml macadamia oil, plus extra
for greasing
½ tsp ground cinnamon
1 tsp gluten-free baking powder
150g almond meal, plus extra for coating
150g desiccated coconut
Ricotta, thick natural yoghurt or coconut
cream, to serve
1 Preheat to 160°C (140°C fan). Grease
a loaf tin with a little oil and coat liberally
with extra almond meal, making sure
there is a good layer on base of tin.
2 In a bowl, combine banana, honey, oil,
cinnamon and baking powder. Add almond
meal and coconut and mix well. Spoon
batter into tin and smooth top. Bake for
45mins-1hr (a skewer inserted in centre
should come out clean; top should be dry,
firm and golden). Remove from oven and
allow to cool for 10mins before turning out.
3 Serve warm or toasted with ricotta,
yoghurt or coconut cream. Store in fridge
for up to 1 week. Makes 1 loaf
Baked Chocolate
Custard
4 free-range/organic eggs
60g honey or raw sugar
2 cups (500ml) milk
1 tsp vanilla bean paste
100g dark chocolate, chopped finely,
plus extra to serve (optional)
Pinch nutmeg (optional)
Crème fraîche, to serve (optional)
1 Preheat oven to 180°C (160°C fan).
2 In a bowl, whisk eggs and sugar
until creamy. Set aside.
3 In a small saucepan, heat milk and
vanilla until scalded but not boiling;
remove from heat. Add chocolate
and stir until melted and smooth.
4 Pour chocolate mixture into egg
mixture and stir to combine. Add
nutmeg if desired.
5 Pour into oven-proof ramekins
and place ramekins in a baking dish.
Fill baking dish with water to halfway
up sides of ramekins. Bake for
20mins or until set. Serve warm
or cold. Serves 4
Food heaven