Chocolate Bunny Cakes (Gluten Free)

Preparation 15 Minutes

Cook 25 Minutes

Serves 10

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Method

  1. Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
  2. 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.
  3. 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.
  4. 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

Traditional Hot Cross Buns

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined. 

Add in your melted butter, warm milk, eggs and raisins. 

Mix with your 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 roll it into a log before cutting it into 12 even pieces. 

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.  

Cover balls of 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 after leaving it to rest. 

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically. 

Bake in the oven for approximately 20 minutes or until nice and golden brown. 

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines. 

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish. 

Spiced Oat Slice

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
  2. Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.

Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.

Smoked Eggplant Dip

Pre-heat oven to 180°C (160°C fan-forced).

  1.  Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through. 
  2. When cool, peel skin away from eggplants, discarding stems and juices.
  3. Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings. 
  4. Combine currants with sherry vinegar and set aside for 10 minutes.
  5. For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

Gingerbread Almond Wreath

  1. Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.

  2. Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.

  3. Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.

  4. Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

Handmade Chocolate Bars

  1. Line the base and sides of 2, 10 x 20cm loaf pans, or 4, 6 x 12cm mini loaf pans.
  2. For topping choice Rum ‘n Raisin, combine raisins, rum and cinnamon in a bowl and set aside until required.
  3. Place chocolate in a glass bowl and heat in the microwave in 30 second increments until half chocolate is melted. Stir chocolate constantly until all the chocolate is melted.
  4. Pour chocolate evenly between pans and whilst still in melted form, working quickly, decorate with preferred toppings. Allow to set at room temperature and store in an airtight container when set. Wrap and give away as gifts.

Butter Biscuit Wreaths

  1. Preheat oven to 160°C and line with baking trays. Set aside 1/4 cup raisins for decorating. Roughly chop remaining raisins.

  2. Beat butter and sugar with electric mixer until light and creamy. Sift in flour and mixed spice and add chopped raisins. Mix until combined. Divide dough in half and form into two disks. Wrap and refrigerate 30 minutes or until firm.

  3. Roll dough between sheets of baking paper to 0.5cm thick. Cut 8cm rounds with cookie cutter. Transfer to lined baking trays and cut 3cm circles from middle of rounds to form rings. Reroll dough as necessary and refrigerate if too soft. Bake 15-20 minutes until lightly coloured. Cool on trays.

  4. To decorate, working with one biscuit at a time, drizzle white chocolate over the top and decorate with raisins, almonds and other decorations.
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