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
Spinach & Ricotta Tart
- Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
- Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
- Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
- Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
- Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
- Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.
Bunny Garden Platter
Start by placing french dip and small bowl and both cheese on the platter in a zig zag.
Pull apart cos heats into individual leaves and cut carrots into halves.
Arrange the ingredients on the platter around the cheeses.
Garnich brie with fresh honeycomb onto it when serving.
Apricot & Sunmuscat Sultana Bread & Butter Pudding
Cut bread into 3 cm cubes. Layer bread and sultanas over base of a 2 litre baking dish, drizzle with 2 Tbsp of the melted butter, and toss gently.
In a bowl or large jug, whisk eggs until smooth. Add jam, milk, 1/3 cup sugar, cinnamon, nutmeg, salt, and vanilla to the jug. Whisk again until all ingredients are well incorporated.
Pour egg mixture over bread cubes. Gently press with a spoon to submerge the bread in the liquid. Set aside for 15 mins while oven preheats.
Preheat oven to 200°C. Drizzle pudding with remaining 1 Tbsp butter and extra 1 Tbsp sugar.
Bake for 35 – 40 minutes, or until top is golden and puffed, but still just-wobbly in the centre. Cover loosely with foil in the last 15 minutes, if browning too quickly.
Cool 10 mins before cutting. Serve warm or at room temperature, with custard and fresh berries.
Tips
Milk and butter can be substituted with diary free versions if preferred.
Apricot jam can be substituted with orange marmalade.
If bread is fresh, leave on bench for an hour or two once diced, to dry out slightly.
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.
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180°C (160°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
- Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
- Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
Jewelled Rice
To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.
Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.
Melt 1 ½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside – this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.
Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.
Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.
