Chocolate Bunny Cakes (Gluten Free)
Preparation 15 Minutes
Cook 25 Minutes
Serves 10
Method
- Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
- Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
- Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
- For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.
Ingredients
3 extra large eggs
½ cup honey
¼ cup olive oil
1 tsp vanilla extract
½ cup SUNBEAM Almond Meal
½ cup gluten free flour
2 tbsp cocoa
1 tsp baking powder
½ cup SUNBEAM Sultanas
500g cream cheese, softened to room temperature
⅓ cup honey
½ cup shredded coconut
Paper for cutting out ears, for decorating
Pink lollies or marshmallows, for nose
Recipe Collection
Christmas Chocolate Fruit Truffles
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Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
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Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
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Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
Bircher Muesli
- Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
- Stir in yoghurt, apple and honey.
- Top with almonds and hazelnuts.
Apple & Sultana Crumble Cake
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Traditional Christmas Pudding
- Combine the fruit, brandy, rind and apple in a microwave safe bowl and mix well. Cover then microwave on 100% power for 2-3 minutes or until plumped. Allow to cool.
- Cream the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the sifted flour and spices, fruit mixture, breadcrumbs and almonds, mix well.
- Spoon the mixture into a greased and base paper lined 2 litre capacity pudding basin. Cover with a tight-fitting lid. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 4 hours, topping up water every 20-30 minutes or as required.
- Remove from the basin onto a serving plate, flambé with a little brandy if desired then slice and serve with custard or ice-cream.
NB: If you do not have a lid for your basin: Cover with a greased double layer of foil and baking paper, create a deep pleat in the centre for expansion. Place over the basin and secure tightly with string. Trim the cover if necessary.
If you do not intend on using the pudding immediately, keep the cover intact and store in the fridge until required. Re- steam for 1 1/2 hours when required.
Traditional Christmas Puddings
- Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition. Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
- Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper. Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
- Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over large pudding and secure tightly with string. Repeat process for small pudding.
- Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
- Serve with custard or cream with a dash of brandy added.
