Chocolate Chia Seed Cake
by Tania Hubbard
Ingredients
4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes.
½ cup raw cocoa
125g softened butter (we used 1/2 Cup Olive Oil)
5 medium to large eggs
1 Cup (175g) almond meal
1 Cup (175g) almond meal
1 cup coconut palm sugar, or your choice of sugar
Pinch salt
Pinch salt
1 teaspoon bicarb soda
Note: You can substitute coconut oil or olive oil for the butter
Method
1. Preheat oven to 180C.
2. Line a spring form cake tin with non-stick baking paper.
3. Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly. The seeds will absorb all the water and swell to form a gel.
3. Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly. The seeds will absorb all the water and swell to form a gel.
4. Place all the ingredients in a bowl.
5. Whisk to combine well & break up any lumps (at least 1 minute).
Pour into lined cake tin.
6. Bake in oven for 30-35 minutes or until it bounces back when pressed in middle.
7. Let the cake cool for 5-10 minutes in the tin.
7. Let the cake cool for 5-10 minutes in the tin.
8. Finish cooling on a wire cooling rack.
Carrot muffins
Ingredients:
1 cup vegetable oil
1 cup firmly packed brown sugar
3 eggs, lightly beaten
1 ½ cups self raising flour
1 tsp bicarbonate of soda
2 cups firmly packed grated carrot
1 cup chopped walnuts (optional)
¼ cup golden syrup
Method:
1. Preheat oven to 180 C. Grease a 12 cup muffin tray.
2. Whisk oil, sugar and eggs until well to combine. Stir in sifted flour and bicarbonate of soda, syrup, carrot and walnuts. Spread mixture into prepared muffin tray.
3. Bake cake for ~ 15 minutes or until a skewer inserted into the centre comes out clean.
4 .Remove from oven and drizzle a teaspoon of golden syrup over each muffin.
5. Allow to cool for 5 minutes in pan before turning onto a wire rack.
SCONES
INGREDIENTS
2 cups self-raising flour
30g butter, chopped ½ cup milk ½ cup water Jam and cream, to serveMethod:
1. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
2. Make a well in the centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
3. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.
4. Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.
Top tip: any leftover dough can be lightly kneaded and rolled out to make extra scones — these will be harder than the first batch due to the extra handling of the dough. Makes about 12
CUP CAKES
INGREDIENTS:
24 patty cases
125g butter
¾ cup s.r flour
2 eggs
½ cup milk
Sprinkles for decoration
Icing:
30g butter
2 cups icing sugar
2 tbls milk food colouring
METHOD:
1. Warm oven to 180. Beat butter and sugar until creamy. Mix in eggs one at a time.
2. Stir in flour and milk one half at a time. Put spoonfuls of mixture in the cases.
3. Bake for 15 mins or until lightly browned. When they are cool you may ice them.
4. To make icing…Beat the butter with half the icing sugar. Add half the milk and mix well..Repeat with remaining sugar and milk.
5. Ice cakes and decorate
ROCKY ROAD
Ingredients
1/2 cup of desiccated coconut (toasted)
100g packet of white marshmallows
100g packet of pink marshmallows
1/2 cup white choc bits
1/2 cup chopped mixed nuts (toasted)
1/4 cup mixed glazed cherries
375g choc melts, melted
Method
1. Sprinkle half the coconut over the base of a foil-lined
baking dish.
2. Top with marshmallows, white choc bits, nuts, cherries
and remaining coconut.
3. Pour over melted choc melts and allow to set.
4. Break into pieces to serve.
5. Store in an airtight container in a cool place.
CHOCOLATE CAKE
INGREDIENTS:
185 g butter
1 cup brown sugar
3 eggs
1 cup self raising flour
1/2 cup plain flour
1/3 cup cocoa
1/2 cup milk, cream or buttermilk
Icing Mix:
2 cups icing sugar
2 tb cocoa or melted chocolate
2 tablespoons milk
1 tablespoon butter
METHOD:
1. Mix all together. If you don't have a mixer then squidge the
butter into the other stuff with your fingers. (Clean hands first.)
2. Then mix with a spoon till all looks a nice pale brown with no lumps.
3. Turn the oven on to 200 C. Put in cake. leave for 30 minutes.
4. Turn off the oven. take out cake. Leave for ten minutes then
tip it out onto rack or plate.
5. Wait till it's cool before you put the icing on.
butter into the other stuff with your fingers. (Clean hands first.)
2. Then mix with a spoon till all looks a nice pale brown with no lumps.
3. Turn the oven on to 200 C. Put in cake. leave for 30 minutes.
4. Turn off the oven. take out cake. Leave for ten minutes then
tip it out onto rack or plate.
5. Wait till it's cool before you put the icing on.
ICING MIX:
You may need a few more drips of milk- but not too much!
Spread it over the cool cake with a knife. Decorate with
nuts, chocolates or strawberries if you like.
Keep it in a sealed container. It's best eaten within about five days. This should not be difficult.Pour into a greased cake tin, or line one with baking paper - much easier.
You may need a few more drips of milk- but not too much!
Spread it over the cool cake with a knife. Decorate with
nuts, chocolates or strawberries if you like.
Keep it in a sealed container. It's best eaten within about five days. This should not be difficult.Pour into a greased cake tin, or line one with baking paper - much easier.
Applesauce Loaf Cake
Ingredients:
Ingredients:
1/2 cup chopped walnuts
1 1/2 cups applesauce
1 egg
1 cup sugar
2 Tablespoons oil
1 teaspoon vanilla extract
2 cups self raising flour
1/2 teaspoon ground cinnamon
1 1/2 cups applesauce
1 egg
1 cup sugar
2 Tablespoons oil
1 teaspoon vanilla extract
2 cups self raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup raisins
Directions:
Preheat the oven to 350 degrees. Grease 2 (8 x 4 x 2 inch) loaf pans.
Toast walnuts in an ungreased skillet pan. Stir while heating on medium-low heat for 5 to 7 minutes. They are done when they are brown and smell nutty. Set aside to cool.
In one large bowl Mix applesauce, egg, sugar, oil and vanilla.
In a seperate bowl Mix flour, cinnamon, and nutmeg together.
combined bowl one and two together to make a batter gently fold through applesauce mixture.
Stir in raisins and cooled toasted nuts.
Pour half of the batter into each greased pan. Bake for 45 to 55 minutes.
Remove cakes from the oven. Cool for 10 minutes. Remove from pans to finish cooling. For best taste, let cakes cool a few hours before serving.
