For those of you who do not possess a donut pan, this is a recipe for you! These are balls of donuts that are gluten free and fairly low in carbs. They are baked in the oven too which keeps it healthy. You could use various coatings too, cocoa powder, cinnamon or dessicated coconut.
As ever, I do not use sugar, but used ertythritol, which I ground down in my hand blender so that it looked like icing sugar.
INGREDIENTS
1/4 cup erythritol, ground (or sugar)
1/8 tspn stevia
1/8 tspn salt
1/4 cup butter, softened
1/4 tspn vanilla
1 egg
5 tblspns coconut flour
2 tblspns cocoa/2 tblspns ground erythriol for dusting (or whatever you choose)
METHOD
Preheat the oven to 180C/350F degrees.
Cream the butter, vanilla, stevia, salt and ground erythritol together and beat well.
Add the egg and mix well.
Add the coconut flour and let the dough sit for 1 minute.
Make small balls from the dough and place on a baking tray lined with parchment paper.
Bake for 15 minutes until golden. Turn over half way through cooking.
Cool ,the dip the balls into the dusting of your choice.
Eat and enjoy!
-by Angela Coleby
Bounty bars used to be one of my favourite treats, chocolate and coconut together..yum! I have also read a few reports saying that Bounty bars are not gluten free...so best to make them yourself! It's always better to make things yourself too, as you know what exactly has gone into it! You could even play around with the filling flavours too...add a spice or two to the coconut filling! When I first made this, the coconut mixture was not as firm as I wanted. So I simply added more desiccated coconut to the mixture and it seemed to work. I have adjusted the recipe accordingly, but if your mixture initially is too wet, just add more coconut. Also, if you do not have Agave syrup you could use honey instead. INGREDIENTS1 can coconut cream 1/4 cup coconut oil 2 cups desiccated coconut (unsweetened) 1 tspn vanilla 2 tblspns Agave syrup 200g chocolate METHOD- Heat the coconut cream, coconut oil and Agave syrup in a pan and stir. Add the vanilla and mix.
- Take off the heat and then add the desiccated coconut.
- Pour into a greased tin and refrigerate overnight.
- Melt half of the chocolate in a Bain marie (bowl over simmering water). Take off from the heat and then whisk in the other chocolate until it is all melted.
- Cut the coconut filling into squares, and dip into the melted chocolate. Place them on greaseproof or waxed paper to set.
- Eat and enjoy!
-by Angela Coleby
250g good-quality dark chocolate, chopped
1/3 cup (80ml) thickened cream
1/2 tsp ground chilli
Little plateful of cinnamon and caster sugar in 1:2 ratio, for rolling
Place the chocolate and the cream into a heatproof bowl over a saucepan of simmering water, making sure it doesn’t touch the water, and stir often until melted. Carefully remove the bowl and stir in the chilli before covering and placing in the fridge, stirring occasionally, for 2 hours or until firm enough to handle.
Line a baking tray with baking paper, and roll heaped teaspoonfuls of the mixture into balls and place on the tray. Place balls in the fridge until firm. Once chilled, roll the balls quickly in your hands to smooth the surface, then roll in the cinnamon sugar and place in truffle cups (like muffin cases, but smaller). I get fancy ones every year from Dubai’s Global Village, in the Egyptian pavilion, by the main nut roasting guy. You’ll know it when you see it. If you’re feeling brave, you might also melt some chocolate, and dip the truffles in that instead of rolling in cinnamon. That’s totally hard core.
-by Kristy-Lee Biggs
300g (3 1/2 cups) desiccated coconut
300g (2 cups) pure icing sugar, sifted
Pinch of cream of tartar
1 x 390g can sweetened condensed milk
Red liquid food colouring
Line the base and sides of a 19cm square cake pan with baking paper, allowing the sides to overhang. Combine coconut, sugar and cream of tartar in a bowl, before stirring in condensed milk. Divide among two bowls and add a few hefty drops of food colouring to one, stirring and smooshing to combine and colour. Press into the prepared pan, one layer on top of another (wet hands work really well here). Sprinkle with a little more coconut, smooth the surface, cover and place in the fridge for 1 hour or until set. Slice into pieces that won’t provide a desperate high blood sugar attack and serve.
-by Kristy-Lee Biggs
100g butter
2 cups icing sugar
3 tablespoons cocoa
½ cup chopped sultanas
¾ cup coconut
extra coconut, for rolling
Optional flavourings
1-2 tsp instant coffee powder
1-2 tsp rum/rum essence
1-2 tsp Cointreau or other liqueur
(you can buy non alcoholic imitation flavours in Spinneys and many other supermarkets)
Cream the butter, warming it a little as necessary, to make it soft enough to work with. Sift in the icing sugar and cocoa, and mix.
Chop the sultanas on a board, with some of the coconut. This makes the sticky cut fruit easier to handle. Mix the coconut and cut fruit into the butter mixture and add extra flavourings if desired. Chill the mixture if necessary to make it easier to handle. Form into small balls with a teaspoon, and roll into more coconut.
Place the finished balls on a tray, flat plate or in little paper cups, uncovered, in the refrigerator for several hours or until really firm then store in a jar or tin in the fridge. Put layers of parchment paper in between if many are made and remove from the fridge just before serving. YUMMY!
Best enjoyed with great friends, a cup of coffee, or….a discerning Arab cat.
-by Kristy-Lee Biggs
These are just so gorgeous and give you the feeling that you are being decadent and eating treats you should not, but you can! Yah! I have tried this with various flavourings and my recent favourite
was ginger. I added about two teaspoons of ground ginger to the cream cheese. Lemon juice/rind would be nice. Perhaps orange too. Or just plain vanilla. So many flavours, not enough cream cheese in my fridge! I used pecan nuts on one batch as I had a few sitting in the cupboard. You could top these chocolate treats with any chopped nuts of your choice (unsalted obviously). Have a play
and mix and match your flavours and nuts of choice!
I always use a dark chocolate with a high cocoa content..nothing less than 75% for me.
INGREDIENTS
300g cream cheese (at room temperature)
200g chocolate
Flavouring of choice
Nut to garnish (optional)
METHOD
•Beat the cream cheese with your flavouring of choice and scoop into small balls. Place them on either waxed or parchment paper. Put the balls into the freezer for 10 minutes to firm.
•In the meantime, melt the chocolate in a bowl over hot water.
•Remove the cream cheese balls and dip them in the melted chocolate. Decorate with nuts if desired. Place the chocolate covered balls on wax paper.
•Eat and enjoy!
-by Angela Coleby
2 cups rice bubbles
2 cups quick-cooking oats
1/2 cup coconut
1/2 cup
chopped dried apricots
1 tsp ground cinnamon
2 tsp ground nutmeg
1/2 cup (90g) packed brown sugar
1/2 cup light golden syrup
1/2 cup smooth peanut butter
1 teaspoon vanilla essence
In a large bowl stir together the dry ingredients. Set aside. Grease a 20x30cm baking dish with cooking spray (or just get your hands in there and rub olive oil all over it like I did - spray oil? What spray oil?).
Combine the brown sugar and golden syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture and mix well - do it quickly or you're stuck with a hardening caramel mix that's tough to stir!!!* Press into the prepared pan using the back of a large spoon (or wet hands). Allow to cool in the fridge for 20 mins, then cut into squares. YUUUUUUMMMMMM.
-by Kristy-Lee Biggs
*NB. Don't try to eat the caramel peanut butter stuff straight from the
saucepan. It's hot. You WILL burn your tongue.
1 cup dried apricots
1/2 cup dried apple
1/2 cup walnuts
1/2 cup almonds (skin on)
1 cup sultanas
1 3/4 cups desiccated coconut
395g can sweetened condensed milk
Preheat oven to 180°C. Line 2 baking trays with baking paper. Using kitchen scissors, cut apricots and apple into small, even-sized pieces. Place in a large bowl. Place walnuts and almonds in a food processor. Process until roughly chopped. Add to apricots and apple. Add sultanas, 1 cup coconut and condensed milk. Stir until well combined. Place remaining coconut in a shallow bowl. Using wet hands, roll heaped tablespoonfuls of mixture into balls. Roll in remaining coconut.
Place on trays.
Bake bumble bees for 15 to 20 minutes, swapping trays around in oven after 10
minutes, or until golden. Stand bumble bees on trays for 1 minute. Transfer to a
wire rack to cool completely. Serve.
-by Kristy-Lee Biggs
1 cup rolled oats
¾ cups walnuts
½ cup tahini
1 tsp Vanilla
1 ½ tsp cinnamon
1/4 – ½ cup honey
Dash of Sea Salt
5 tbs sesame seeds
In food processer blend oats until it looks like a flour, add walnuts and blend for 10 seconds, add tahini, vanilla, cinnamon, salt, and honey (start with ¼ cup honey and add to desired sweetness). Blend until it becomes dough. Shape into desired size balls and roll in sesame seeds. Place in refrigerator.
-by Kristy-Lee Biggs
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