WE LOV E… CHOCOLATE OR ANGE TOR T E pg8 3 // ALMOND CAKE pg8 5 // TIRAMISU pg 8 6
For the rhubarb frangipane tart, see page 89
Paleo fruit cookies
By Ambra Torelli (www.littlebitesofbeauty.com) GF DF EF V
Makes 40 | Prep 15 mins | Cook 15 mins | Calories 32 (per cookie)
FOR THE COOKIES
40g (1½oz) tigernut flour
50g (1¾oz) arrowroot flour
50g (1¾oz) cassava flour
30g (1oz) coconut milk
1/8 tsp ginger powder
1/8 tsp cinnamon powder
70g (2¾oz) coconut oil, melted
1 tbsp vanilla extract
2 tbsp fruit liqueur or Limoncello or Moscato (the alcohol will evaporate while baking). If you need to avoid this, use unsweetened apple juice
2 tbsp freeze-dried strawberries or raspberries, crushed
2 tbsp freeze-dried banana, crushed
2 tbsp candied orange zest (if you can’t find shopbought, make your own)
FOR THE CANDIED ORANGE ZEST
grated zest of ½ an orange
1 tbsp maple syrup
½ tsp vanilla extract
115ml (4floz) plus 60ml (2floz) water
For the candied orange zest
1 Wash the orange well, slice into quarters, then remove the pulp and as much of the white pith as possible with a knife.
2 Dice the orange zest in little bits, add them to 115ml (4floz) water and boil for 20 minutes. Strain, then add 60ml (2floz) water together with the maple syrup and vanilla to a pan and bring to a boil. Simmer on low for 20 minutes, adding more water of needed.
For the cookies
1 Preheat the oven to 180ºC/Gas Mark 4.
2 Combine all the ingredients in a bowl (except for the dehydrated fruit and candied orange), mix and knead well until you get a nice and smooth ball of dough. To save time, you can combine them all in a food processor.
3 Place the ball of dough over a sheet of parchment paper, cover with another sheet of paper and flatten down with your hands.
4 Sprinkle the crushed freeze-dried fruit and candied orange bits over the flattened dough, cover it again with parchment paper, then roll down again until 5mm (¼in) thick.
5 Carve out cookies using your favourite cookie cutter, then bake in the oven for 15 minutes.
3 sugar fudge
By Baking Mad (www.bakingmad.com)
GF EF V
Makes 80 pieces | Prep 20 mins | Cook 10 mins | Calories 45 (per piece)
400ml (14fl oz) double cream
450g (1lb) light or dark Muscovado or molasses (we like Billington’s)
60g (2oz) unsalted butter
1 tbsp glucose syrup
2 tsp vanilla bean paste
1 Lightly grease a 20x20cm (8x8in) Swiss roll tin (at least 1.5cm (½in) deep) with melted butter. Alternatively you can line it with baking parchment.
2 Melt the butter, sugar, cream and glucose syrup in a large heavy-based saucepan over a low heat, stirring.
3 You will need a sugar thermometer to measure the temperature of the syrup. It is important for an accurate reading to ensure that the end of the thermometer is completely coated in the syrup. Increase the heat until your syrup begis to boil steadily. Make sure to continually stir until the mixture reaches the soft ball stage (116°C/240ºF).
4 Once the soft ball stage has been reached, remove the pan from the heat and leave to reduces in temperature to 110°C/230ºF. Stir in the vanilla and a pinch of salt. Beat until the temperature is down to 60°C/140ºF. Remove the thermometer and continue to beat further for a few minutes.
5 Transfer the mixture to the tin before it sets. Smooth it evenly and leave to set. Do not chill in the fridge as it will change the consistency of the fudge making it sticky. Wait 24 hours for the fudge to fully set before slicing into cubes.
Spiced chocolate bark
By Harriet Smith (www.harrietemily.com)
GF DF EF V
Serves 4-5 | Prep 5 mins plus chilling | Cook 5 mins | Calories 153 (per serving)
100g (3½oz) dark chocolate (I used 65%)
2 tsp coconut oil