Spring is the perfect time for making, baking and eating scones. It is also a perfect time for taking an abundance of seasonal fruit and making your own jam, to put on your scone.
Read MoreA wonderful ‘all in one bowl’ recipe makes this light and moist banana loaf so simple. Add the dates for an extra hit of nutrient-rich sweetness if you like. Unbeatable served warm, or sliced and toasted the next day. It also freezes very well, in slices, making it perfect for the lunchbox or as an ‘on the go’ snack!
DOUBLE CHOCOLATE AND QUINOA MUFFINS
These wholesome gluten-free muffins will deliver you double the chocolate taste, with the nourishment of quinoa flour, almond meal and natural yoghurt to sustain you. I like to make mine large, giving you six decent sized muffins, but they will work just as well smaller, giving you a dozen from this recipe.
makes 6 large or 12 medium
V GF
what you need
125g butter,
¾ cup (115g) rapadura sugar
2 eggs
1 tsp vanilla bean paste
1 cup (100g) almond meal
1 cup (120g) quinoa flour
2 tbsp cocoa
1 tsp gluten-free baking powder
½ cup (125ml) natural yoghurt
100g dark chocolate pieces
what you do
1. Preheat the oven to 180°C (160°C fan forced) and lightly grease 6 large (160ml) or 12 medium (80ml) muffin tins.
2. Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs and vanilla bean paste and beat to combine. Add the remaining ingredients except the chocolate pieces and mix well.
3. Spoon the mixture evenly into prepared muffin tins. For larger muffins use a ½ cup measure per muffin, for smaller muffins a ¼ cup per muffin. Evenly disperse the dark choc pieces between all muffins, poking them into the top of the batter.
4. Bake large muffins for 30 minutes, or medium muffins for 20 minutes or until skewer comes out clean when inserted into the centre of the muffin. Lift out onto a wire rack to cool.
Note: It is doable and worthwhile to make your own almond meal. Process ¾ cup (100g) whole raw almonds to produce the required 1 cup of almond meal. Left over almond meal is best stored in the refrigerator in airtight glass jar.
Storage: To freeze muffins wrap in non-stick baking paper, then place into an airtight snap lock bag with the excess air expelled.
©Jane Grover - Our Delicious Adventure – Recipes and Stories of Food and Travel
Apple pie evokes fond childhood memories for many, often equated with grandmothers and
stories of steaming hot, sweet apple fillings, surrounded by crisp, buttery short-crust pastry.
This simple recipe, marrying the apple with vanilla and cinnamon encased in a light spelt crust, will have the fond memories flooding back.
This delicious, fragrant high fibre cake, is full of nutritional goodness. Many do not like pumpkin as a vegetable, but this cake is my attempt to prove to you that everybody really does like pumpkin, as long as they don’t know they are eating it!
Read MoreIt was my mother who first introduced me to chocolate cake – much to my school friend’s envy, as she baked them for school lunch boxes, afternoon tea and birthday parties. She was also the first to introduce me to ‘real’ beetroot, the wholefood you harvest out of the ground and cook yourself, rather than the sweetened slices you buy in a can. Turns out chocolate and beetroot are a really good match in a cake. Be warned though you will end up with lolly-pink stained fingers making this cake!
Read MoreA chocolate lovers delight, this cake is rich, delicious and gluten free. A wonderful choice for afternoon tea, dessert or as a birthday cake. I like to serve it with a simple fruit coulis or vanilla bean ice cream or both!
Read MoreI created this recipe to give people an alternative to using butter and sugar in baking.
Using olive oil as the fat source, and fresh dates and the maple syrup as the sweetener, produces a lovely moist and nutritious carrot cake. The mascarpone icing is optional, unless of course it is a celebration cake and then it is a must.
A healthy, high fibre winter warmer, this fruit crumble is one of our favourite winter comfort foods. We have developed a bit of a habit of eating leftovers cold or warm for breakfast! I love to use fuji apples in this recipe as they give the dish a beautiful natural sweetness, meaning you don’t have to add sugar when cooking the fruit.
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Come join me for a Cooking Classes or 'Afternoon Tea with an Author' event in my Palm Beach Kitchen, on Sydney’s Northern Beaches.
