Monday, June 8, 2015

Double Chocolate and Blueberry Cookies

Here we go again - I am the best procrasti-baker in the world!  My exam is tomorrow (eek!) and here I am, blogging like there's no tomorrow!  The dried fruit in the recipe could be replaced with whatever dried fruit you have, just make sure they're chopped into very small pieces.  If you can find dried blueberries, however, I highly recommend making these cookies with them!

Ingredients (makes 12 cookies):
- 125g butter, softened
- 3/4 cup rapadura sugar
- 1 tsp vanilla
- 1 free range egg
- 1 & 1/2 cups light spelt flour
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 cup chocolate chips
- 1/2 cup dried blueberries (I got mine from Wray Organic in Brisbane)

1. Preheat oven to 180 degrees and line 2 large baking trays with baking paper.

2.  Beat together the softened butter, sugar, vanilla and egg until combined.

(Thermomix - beat together the butter, sugar, vanilla and egg for 30sec/sp4)

3.  Add the flour, cacao powder, baking powder and bicarb soda and continue beating until just combined.

(Thermomix - add the flour, cacao powder, baking powder and bicarb soda and beat 20sec/sp4)

4.  Fold the choc chips and dried fruit in and knead with your hands until combined.  If you used the Thermomix for the previous steps, tip the cookie dough into a large bowl and proceed with this step as described above.

5.  Divide the dough into 12 cookies and place onto the prepared baking trays.

6.  Bake for around 10 minutes, then take out of the oven and allow to cool on the trays.  I like to eat them while they are still a little warm!

Friday, June 5, 2015

Turkish Delight Kombucha Jellies

I wanted to do something different with my kombucha, and after the link I posted on my Facebook page this morning to a raw Turkish Delight cheesecake, I thought it would be a good idea to make some kombucha jellies and coat them in chocolate!  You could muck around with the liquid part of the jelly - you could add some fruit juice to make the jelly a bit sweeter, but personally I like the jellies quite tart thanks to the kombucha, and I find that the sweetness from the choc coating contrasts the jelly centre really effectively.  The next test will be to see whether or not my kids will like them!

Ingredients (makes 16 squares):

- 2 tbsp gelatine (I used Great Lakes brand)
- 3/4 cup hot water
- 1 1/4 cups kombucha (I used homemade strawberry kombucha)
- 1 tbsp rosewater

- 3/4 cup cacao butter
- 1 tbsp coconut oil
- 1/2 cup cacao powder (reduce this amount if you don't like your chocolate as bitter as I do!)
- 1/4 cup maple syrup
- 1 tsp vanilla


1.  Dissolve the gelatine in the hot water and allow to cool slightly.

2.  In a large bowl, add the kombucha and then gradually pour in the gelatine liquid as you whisk the mixture together.  Whisk in the rosewater.

3.  Pour the jelly mixture into a square cake tin lined with baking paper.  Allow to set in the fridge.

4.  Make the chocolate by melting the cacao butter and coconut oil on a low heat, while stirring.  Whisk in the remaining ingredients until smooth.

5.  Allow the chocolate mixture to cool slightly while you take the jelly out of the fridge and cut it into 16 squares.

6.  Dip the jelly squares, one by one, into the chocolate, and then put them onto a large tray lined with baking paper.  Allow to set in the fridge for at least 30 minutes.  Enjoy!