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

Spiced Lamb in Lettuce Cups

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Spinach & Ricotta Tart

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  2. Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Easter Fruit Loaf

Preheat oven to 180°C

Dough:

  1. Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
  2. Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
  3. Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
  4. Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.

Icing:

  1. Combine sifted icing sugar with boiling water.

Spiced Lemon Cake

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

  1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Turmeric Chicken Curry

  1. Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.

  2. Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.

  3. Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Ricotta & Walnut Tagliatelle

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.
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