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
Sultana & Cornflake Cookies
Preheat oven to 180°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour. Fold flour, 1 cup cornflakes, sultanas through mixture. Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. Bake in oven about 20 minutes or until browned. Cool on trays.
Easter Chickens
- Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
- Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
- Combine coconut and food colouring, tossing until well distributed.
- Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.
Granola Bar
Preheat oven to 160°C.
- Grease and line an 18cm x 28cm slice pan with baking paper.
- Combine all dry ingredients in a bowl.
- Mix melted butter and honey together and stir into dry ingredients
- Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.
Hot Cross Bun Loaf
Place flour, yeast, sugar, allspice, cinnamon and salt in mixing bowl and briefly mix until combined.
Add in melted butter, warm milk, egg, sultanas and currants.
Mix with dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.
Knock the air out of the dough and then shape it into a loaf.
Place dough into a greased dough tin approximately 24cm x 13cm x 6.5 cm in size.
Cover dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.
Pre heat oven to 180 degrees.
Cross Method
Mix flour and water together until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe crosses down the center of the loaf, and then across the other way three or four times.
Bake in the oven for 35 minutes, or until it sounds hollow when you tap it.
Let cool on a baking rack for 15-20 minutes.
Drizzle Method
Mix icing sugar and lemon juice together and drizzle over loaf whilst still slightly warm.
Broccolini and Beans
- Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
- In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.
Roasted Cauliflower Steak with Cashew Cream
Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.
While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
