Recipe: Coconut Flour Shortcrust Pastry

Coconut Flour Shortcrust PastryI’ve been curious about coconut flour. It is an interesting grain-free alternative for baking, being so fibrous and it absorbs a lot of moisture. It can make your recipes dry and is also quite sweet too, so you may need to adjust the amount of liquids and sweetener you use in your recipe. I have had varying success with it but have tended not to use it often because of the amount of eggs that need to go with it … some of my cakes have ended up tasting like omelettes made with honey and fruit… ew.

I’ve learned a trick to making coconut flour a little easier to use though. To adjust your recipes substitute your flour with about 1/3 the amount of coconut flour, and add extra moisture in the form of coconut cream/ coconut oil or an extra egg. It is tempting to add extra water, but the oil makes it much tastier and keeps its texture too.

Coconut Flour Pastry 1

I found some great information about it at the Nourishing Gourmet but didn’t find the recipe I was looking for. So after searching for ages for a pastry recipe using coconut flour I decided to adjust one by myself, and it worked! As a short crust pastry for sweet pies that have wet fillings, or as a quiche crust I think it will be great. I know it works with custard and blueberries, anyway!

It held together pretty well, wasn’t hard to swallow, wasn’t too sweet and still had that nice pastry texture to it. It can be a little crumbly if you are using it with a dry filling … but still tasty. Perhaps add another egg? I’m not sure how it would hold up for pies with lids though … if you can work that one out let me know, it is why I wanted to make this pastry in the first place!

Blueberry Custard Pie with Coconut Flour Crust 1

COCONUT FLOUR SHORTCRUST PASTRY

INGREDIENTS

70g coconut flour

100g chilled butter, chopped into pieces

pinch salt

1 egg

60g chilled water

METHOD

Place flour, butter and salt in the food processor and mix until they resemble breadcrumbs. Add water and egg and knead to form a dough.

Cover dough and chill in the fridge about 15 minutes before rolling out. I actually pressed mine with my fingers into my greased dish … but let me know how you go rolling it out … maybe between two sheets of baking paper to hold it together?

Bake in a pre-heated oven at 200C until it just starts to turn golden. It didn’t seem necessary to weight the pastry with baking beads.

Add filling (in my case I added home-made custard and organic blueberries) and return to the oven for further cooking.

Blueberry Custard Pie 4

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Recipe: Sweet Hearts

IMG_3276Ok … they are jam drops … for my sweet hearts!

But they are also vegan, grain-free and sugar-free (except in this case, for the jam) and they went to school in my kids lunch boxes as a Valentines treat. And there is a few left over for me.

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There’s not really that much I want to say about them, except that sugar is not required for sweetness …and I love how simple they are.

IMG_3269I also love how we mark them with our thumbs to make a little place to spoon the sweetness into. From my heart, to the fruits of my heart …

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Grain-Free Sweet Heart Jam Drops

INGREDIENTS

150g almond meal

50 g honey / maple syrup

50 g coconut flour

100g coconut oil / butter

2 tsp vanilla essence

your favourite jam: sugar-free if possible.

METHOD

Whizz everything except the jam together in the food processor until it is just combined.

Press mixture down on a non-stick surface and use a cookie cutter to make shapes. Before you lift the cutter, squish your thumb into the middle to make a shallow hole. Use a spatula to lift the shape on to your baking tray.

Spoon a little jam into each hole and bake at 150C until golden on top.

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Recipe: Almond Bread from Cooking Pot

photo (16)Here’s one of the most delicious almond bread recipes I’ve tasted. My friend Dominika made it for me to try at our playgroup – it wasn’t for everyone because it isn’t vegan, but all the same I only managed to get one slice before it vanished off the plate! It was very yummy. This recipe makes a moist loaf of grain-free bread, which I am very excited about. The other almond breads that I have made have been so dry that even a cup of tea isn’t enough to make them palatable … this one has eggs and cottage cheese in it, which makes it so tasty and light. It slices well and I think it is going to be a great morning toast with butter, a yummy morning tea with peanut butter, and a delicious accompaniment to lunch with a bit of labne spread. Dominika has shared the recipe with me and said I could share it here too. Some things are too good to keep to yourself.

CookingPotlogo

I’ve just been involved in a great big recipe share with Dominika and many friends which has culminated in a great new phone app called Cooking Pot. This is the first time I’ve ever endorsed a product other than my own on the blog, but I’m excited about this one because I know it has lots of awesome recipes in it like this almond bread one. It’s been created by my friends Dominika and Justin and they’ve been collecting and compiling lots of amazing recipes to help you plan your meals, or to help you use up those left over ingredients in the fridge so that you are not wasting food. Dominika and Justin have two little girls, they grow their own vegetables and raise chickens in their backyard (and a guinea pig or two). The health of their family is their priority, and so all these recipes on their Cooking Pot app are there to create awesome meals with wholesome ingredients. I’m pretty proud to say that many of my recipes can be found on Cooking Pot too – and my recipes have been created with the best of health-full intentions so I’m happy to endorse it!

shopping

Cooking Pot has many uses:
– you can select the ingredients you want to use and find a variety of recipes to match
– after selecting the recipes you want for the ingredients you have, Cooking Pot will then compile a shopping list for the rest of the ingredients you will need, and you can add to this so it is pretty handy to take with you when you do your shopping.
– you can browse the recipes according to different labels – you will find recipes for all kinds of different needs: food intolerance,vegan, vegetarian, gluten-free. More recipes are being added all the time.
– having recipes at your finger tips allows you an easier way to plan your meals for the week – and a great way to find something tasty at the end of an exhausting day when you are not feeling inspired about dinner.
You can read more about it, and download it by going to the website, itunes, or the facebook page. Cooking Pot is available for iPhones or iPads. I think iPads would be great in the kitchen … use a recipe stand to prop it up, and easy to wipe clean. Much better than bringing my laptop in, which is what I sometimes do when I can’t be bothered to write a recipe down! I’m not a very neat cook 🙂

iOS Simulator Screen shot 15.12.2012 6.04.20 PM (1)

Almond Bread

(grain-free, sugar-free)

INGREDIENTS
    2 1/2 cups almond meal
    1/4 cup olive, hempseed or sunflower oil
    1 tub (7 oz) dry curd cottage cheese or farmer’s cheese
    1 tsp baking soda
    1 Tbsp hulled hemp seeds
(I didn’t have any hemp seeds so I used 1 T flax and 1 tsp chia unground – use what you have)
    1 tsp flaxseeds or ground chia seeds
    1/4 tsp good salt
    3 eggs
METHOD
Mix all ingredient together and bake at 180C for 1 hour.
If toothpick doesn’t come out clean reduce to 130C and bake till done.

Recipe: Polka-dot Cake

IMG_2787In all my efforts to make cakes and muffins and cupcakes without grains and sugar this has to be the simplest and most satisfying cake I’ve made. I made it today – very spontaneously to celebrate Fete des Rois, or Festival of the Kings, because today is Epiphany. Epiphany is the end of the Advent story when the three wise men arrive to pay their respects to the Holy Baby. They treated Jesus as they would an earthly king by falling to the floor and presenting him with expensive gifts.

Had I given myself more time to organise it I would have had a crown ready and perhaps some games but that was not to be today. You can read about our past Fete des Rois celebrations. Today, however, I had forgotten all about it. January 6th, already? How did that happen? I didn’t realise until the afternoon so I quickly made up this cake for afternoon tea. I couldn’t find the right recipe I wanted in all my books and scribblings because they were either too complicated or I didn’t have the ingredients –  so I cobbled one together with the ingredients I had and it worked.

The traditional French galette des Rois is an almond-cream filled puff pastry type thing with the feve baked inside. The feve is traditionally a hard bean and whoever finds it in their slice becomes King or Queen for the day. My friend has been making a few delicious gluten-free versions of French regional cakes for our past fete des Rois celebrations. Today I thought an almond cake would do the job, and for the feve I used a date because I didn’t want my two-year old to end up accidentally choking on something small.

The cake was pretty colourful! I had intended to make the polka-dots with blueberries dropped in to the batter just before cooking, like a clafouti, but in a real Mother-Hubbard moment I discovered we had no blueberries or cherries or any other suitable fruit, not even any dried fruit except for the dates. All we had was Dad’s stash of Christmas candies and so I decorated the cake with candy covered chocolate polka-dots …. I know!! Not exactly sugar-free, paleo or GAPS but very pretty and very tasty. WITH the blueberry polka-dots this cake makes a very delicious breakfast served with yogurt and fresh fruit. Incidentally it can be made without the baking powder so it can be suitable for GAPS and paleo too. It might not rise but it will be more flat like a clafouti, which is how I make it for breakfast.

In any case the cake rose and cooked beautifully and we had a delicious afternoon tea with a bit of fun to go with it. As it happens I don’t think I will use a date again because when I cut the cake, I cut the date in half and then two people ended up with the feve in their slice – so we had two Kings this year!!

Here’s the recipe:

IMG_2788

Polka-Dot Cake

(grain-free and sugar-free … almost!)

INGREDIENTS

250g almond meal

1/3 cup honey/maple syrup

100g coconut oil

6 eggs

2 tsp vanilla essence

1 tsp baking powder

blueberries or cherries / (in this case I used Smarties!)

something to use for a feve – don’t use a date! A large (clean!) coin, a dried bean if you don’t have little kids eating the cake, perhaps some trinket from the Christmas crackers?)

METHOD

Mix all but the last ingredient together and blend well.

Add the feve to the mix and pour it all into an oiled spring-form cake tin, making sure that the feve is well hidden and then drop in the berries/cherries/things you are using for polka-dots in a pleasing pattern.

Cook at 170C for about 25 – 30 minutes … sorry I didn’t pay attention to how long it was in there for. I took it out when the top was a light brown colour and the knife came out clean. Mine was in about half an hour I think.

Recipe: Raw Gingerbread

I’ve had so much fun with this recipe. I think it may be my favourite raw recipe so far. Definitely up there with the Cashew Crunchies and the Raw Banana Cookies. The mixture is so fragrant and in these days leading up to Christmas it is really putting me in the mood for the festive season. I’ll be making them again during Autumn for sure – there is something warm and spicy about these little yummies that suits Samhain too. I’ve been making these each week and nibbling on them throughout the day. It is quite rich and filling, even as a tiny gingerbread, and fortunately for me it appears to appeal to a more ‘adult’ palate as only my ginger-loving son is regularly asking for them. So between him and I we share the stash of gingerbread, guilt-free.

These can be made into cookies and then dehydrated, or they can be rolled into balls and kept in the fridge to eat raw. I’ve tried cooking them in the oven but the texture just isn’t the same, and they burn very easily unless you have it on the very lowest setting and are prepared to wait for hours – in which case it is better to use the dehydrator overnight, and get on with your life while they do their thing. Much more appealing than heating up the kitchen for hours in summer!

The last batch of gingerbread I turned into fudge because I wanted to eat them sooner. The nuts went into the food processor straight from their soaking water and spent a little too long in there so they started turning into nut-butter. The mixture was very soft. I added a bit of coconut oil to it when I noticed how squishy the mixture was, to help it firm up when cold. These turned out to be quite delicious and fudgy when rolled in spiced cacao powder and placed in the freezer to firm up a bit. I served them up at playgroup and I think my two-year-old was the only one who declared “I no like it”, and returned to me a pre-chewed gingerbread bite. But her opinion doesn’t count in this instance. Since learning this phrase, it seems she doesn’t like anything at the moment …

RAW GINGERBREAD

INGREDIENTS

1/2 cup pecans

1/2 cup walnuts

1/2 cup almond meal

1/2 cup dates

1/4 tsp cloves

1/4 tsp cinnamon

1/4 tsp nutmeg

1 tsp dried ginger

2 cm ginger, peeled and grated

(FOR RAW GINGERBREAD FUDGE)

2 tbs coconut oil

1/3 cup raw cacao powder mixed with a little of your favourite spices (cinnamon/ginger/cloves/nutmeg)

METHOD

I like to activate nuts before I eat them – this involves soaking them overnight, then drying them in the dehydrator. It isn’t necessary but activated nuts are easier to digest and you can access more nutrients from them.

To make the Raw Gingerbread Cookies, blend the nuts together. Add other ingredients and blend again! Blend until the ingredients are finely chopped and stick together, then take small amounts at a time, pat flat to about .5cm thickness on a baking sheet(to stop them getting sticky) and cut out shapes. I found a wet cutter got less sticky. Details can be added with a skewer or you might like to press small pieces of dried fruit on top to decorate. Lay flat on a dehydrator sheet and dehydrate on highest setting until they feel firm to touch on top, turn and continue dehydrating until the other side is no longer soft. The cookies should be evenly dried throughout.

To make the Raw Gingerbread Fudge then soak the nuts overnight or at least for a few hours and blend them after they are drained. Mine became fudgy when I left them in the blender a little too long and they began to turn into nut butter. DON’T blend until you get nut butter (although that WOULD be yummy too!) but just until the oils are released and the mixture is softer. Add other ingredients and blend again and until well mixed. With wet hands roll mixture into balls and roll them again in raw cacao powder that you’ve added some of the spices from the recipe into. Keep in freezer until an hour before you are ready to eat them … although I have found that even keeping them in the freezer doesn’t really make them last longer because I eat them straight from there too ….

Recipe: Allergy-friendly Birthday Cupcakes

Sharing a birthday treat at kindy or school is becoming a bit of a tricky issue. Most schools and kindergartens have a nutrition policy and ask for no chocolate and sugary treats. Then there are the children with food sensitivities, allergies and other special diets who always miss out on special treats at birthday celebrations. Being one of those people myself I always feel sad to see those children resigned to the fact that they’ll be missing out on the fun food 😦

Here is a recipe that should meet almost all the needs of your child’s friends at a birthday celebration! It has no eggs, dairy, refined sugar, nuts or gluten. It isn’t grain-free but grain-free usually means using nuts instead and nuts are often excluded from schools as part of an allergy management policy. The frosting I have used is made of fruit, dates, maple syrup and coconut oil, so no naughty ingredients there either, although if nuts are not an issue then adding some soaked cashews to the blender will thicken the frosting up and make it creamier too. The only naughty bit was the silver cashous on top 🙂

These cupcakes turned out quite moist and fluffy inside – for gluten-free cooking (or more specifically MY gluten-free cooking!) that’s a plus because I find gluten-free baked goods are often quite dry. The flax seeds are mixed throughout but don’t change the texture of the cupcake at all.

ALLERGY-FRIENDLY BIRTHDAY CUPCAKES

CUPCAKE INGREDIENTS

1 cup coconut milk

1/4 cup maple syurp

1/3 cup coconut oil

2 tbs ground flax seeds

2 tsp vanilla extract

1 tsp apple cider vinegar (I used home-made fruit scrap vinegar)

2 cups your favourite gluten-free SR flour (I use one without any soy or dairy)

FRUIT FROSTING INGREDIENTS

1/2 cup dried dates, soaked in hot water 10 minutes

1/2 cup coconut oil

1 cup frozen fruit defrosted to room temperature (I used cherries to make a dark purple icing)

METHOD

Mix all the wet ingredients plus the flax seeds. Allow the flax seeds to soak for 10 minutes or so. The flax seeds are acting as a binder and are replacing the egg in the recipe. You may need to add a little extra liquid after this stage, depending on the thickness of your mixture after the flaxseeds have gelled up.

Add the flour and mix well.

Spoon level to the top in muffin tins greased lightly with coconut oil and cook for 10 minutes in an oven preheated to 180C. They don’t go very brown on top/ When the skewer comes out clean they are cooked.  If the skewer still has mixture stuck to it, cook for another minute at a time until they are done. If overcooked they tend to dry out.

Allow to cool in the trays before turning out. This stops them from drying out.

While cupcakes are cooling, blend the frosting ingredients together and pipe on top of the completely cooled cupcakes. All ingredients should be at room temperature for the frosting otherwise the coconut oil will cool and clump instead of blending smooth. If it is a cool day and the coconut oil is solid to begin with, then cook all ingredients together for a little bit before you blend them. Decorate as you like then a bit of chilling in the fridge will set the icing. I’ve used dried rose petals and silver cashous.

Recipe: Vegan Rainbow Fruit Jelly Cake

This jelly cake is pretty and delicious – simple to make and easy to eat, leaving a really fresh taste in your mouth afterwards. What I like best about it is that it can be a really delightful addition to the menu for a child’s birthday party. Jelly that everyone can eat! No artificial colours, no chemical flavours, no animal products, no sugar.

It’s a dream come true for me, and with a five-year-old’s birthday party to plan in a few weeks I know I’ll be making this again. Today was a tester for my daughter’s actual birthday. Success! It’s just real fruit, juice and water with a swoosh of maple syrup. It is set with agar agar powder, which I found in a health food store. It is a bit expensive but definitely worth it for such a special treat. The powder keeps too, but mine is quickly getting used up as I experiment with lots of fun jellies!

 

Vegan Fruit Jelly Cake

INGREDIENTS

2 cups apple juice

3 cups water

4 heaped tsp agar agar powder

swoosh of maple syrup

LOTS of chopped fresh fruit

METHOD

Chop up your fruit first and arrange it in your dish. I used two glass Pyrex dishes and filled the bottom of each with chopped fruit to about an inch and a half depth. Consider how best to slice your fruit: for example strawberries are prettiest when sliced lengthways where as a cross-section of a kiwi displays a beautiful mandala on the inside. Plop smaller fruits like blueberries and raspberries in whole. Slice grapes in half (they tend to fall out when cut!)

Use one colour fruit or random fruit salad or to make a rainbow jelly cake then try this combination:

red: strawberries/ raspberries

orange: mango/pawpaw

Yellow: pineapple/banana

green: kiwi fruit/grapes

blue: blueberries

purple: mulberries/blackberries/dark grapes

 

Next, put 4 heaped tsp of agar agar powder into a jar and mix with some water. Allow this to soak while you start to bring your apple juice and water to a boil. Stir constantly and when it is boiling then reduce the heat, add the soaked agar powder and a swoosh of maple syrup then continue to cook, stirring, for another 10 minutes. I think this cooking process is what makes or breaks the agar jelly – if it isn’t cooked long enough it doesn’t set firm.

Take juice/water/agar mixture away from the heat and allow to cool then pour over the arranged fruit. Cover the containers lightly and allow to cool. The mixture should set to a firm jelly at room temperature. It can also be chilled in the fridge. When set, run a knife around the edge of the dish and gently ease the jelly away. Turn the dish upside down and turn the jelly out. You can then slice it into bars. I stacked mine up like a cake and displayed it with flowers and mint from my garden. For individual serves you could set it into glasses, or little plastic containers. I set some into a plastic container with a lid for a school morning tea treat.

Variations: I have made this jelly without the juice but with a bit of rosewater essence – it smelled so pretty! I put edible flowers from my garden inside and it was so delightful. Two out of three children were suspicious of eating flowers so this one wasn’t popular. Will have to start adding flowers to our salads again so that I can make fruit and flower jelly again! I’d also like to try it with coconut milk …white jelly and red fruit – wouldn’t that make a lovely valentines day treat?

Recipe:Raw Banana Cookies


I presented this recipe to playgroup this week but with dried pineapple instead of the chocolate chips that are pictured (don’t worry! You get to have the chocolate chips later on!) This recipe made 12 delicious cookies but of course I had doubled it for playgroup (and made the cookies a little smaller). They were so yum that I didn’t get a picture of them before they disappeared, but these are the ones that will appear next week 🙂

For the chocolate chip recipe I didn’t mix the chips in with the batter – just placed on top – enough for a bit of yum, in a pretty flower. The cookies themselves are pretty sweet so the chips are just for a bit of bling. These are vegan chocolate chips, which I am sure contain cane sugar so technically speaking these cookies are not sugar-free.

To make this recipe raw the cookies are ‘cooked’ in the dehydrator. They were done after one day and one night, at 70 degrees C, turning them halfway. They can also be baked in the oven for more immediate consumption! The benefits to dehydrating them means they preserve more nutrients and are more evenly dried out, whereas when you bake them they are still a little squishy in the middle, but equally yummy. Without the chocolate chips they’d be a good addition for a lunch-box treat (that is, if your child’s school doesn’t have a no-nut policy). They are a great after school snack.

RAW BANANA COOKIES

INGREDIENTS

2 cups almond flour

1/4 tsp salt

1 small mashed banana

1/4 cup maple syrup (or a little less)

2 1/2 tbs water

1 tbs vanilla essence

chopped dried fruit of your choice / chocolate chips

METHOD

Combine all ingredients and mix well. Divide mixture into twelve parts and form into flattened cookies.

To dehydrate cookies: place cookies on a baking paper on the trays and dehydrate for 24 hours, turning the cookies and removing the sheet after 12 hours.

To bake the cookies: place cookies on a baking sheet into a preheated oven set at 160C for 20 minutes.

Recipe: Kale Chips

In my quest for snacks that are grain- and sugar-free I have been mainly finding things to satisfy my sweet tooth – also fun things to share with playgroup that we can all eat. I haven’t given much attention to savoury snacks, except for my standby seed crackers (which can double as a pizza base). These get me through my snacky moments in the day, with a bit of avocado, cheese and tomato on top. Yum.

In my food box this week I found a small bunch of kale, and suddenly remembered the holy grail of savoury snacks: kale chips!! These are so easy, so crunchy and so more-ish that they never last long …. so really as a snack they are a bit useless. These are reserved for guilt-free pig-out moments. Everyone in the house loves them too. They went to kindy in my four-year-old’s lunch box today.

I first had these about two years ago, and snacked on nothing but kale for about two months, I loved them so much. Kale is full of a bunch of good stuff, although I couldn’t tell you what it is … doesn’t matter. This is a snack that incorporates a fresh vegetable and only two other ingredients so really you can’t go wrong! I actually think they are better than popcorn.

KALE CHIPS

INGREDIENTS

Large bunch of fresh kale

One tablespoon olive oil

One teaspoon of celtic sea salt

METHOD:

Wash your kale well and dry it thoroughly. It needs to be really dry or the oil doesn’t coat it well and the kale goes soggy rather than crunchy.

When kale is dry, cut out the centre stalk and rip into chunky pieces – not too small!

Place kale in a bowl and add oil and salt. Rub in well with your hands, ensuring that all parts of the kale are completely coated.

Spread evenly on baking paper on a tray and place into a pre-warmed oven set to 160C.

Bake about 20 minutes and allow to cool on the tray.

When cool they can be stored in an airtight container but most likely they will all be eaten straight off the tray and storage won’t be necessary.

     

Recipe: Mandarin and Almond Upside Down Cake

The colder weather brings the citrus fruit! Hooray for late autumn mandarins!! They are so sweet and juicy and such a perfect snack for children. And so bursting with the right kind of vitamins to help combat the winter sniffles. They are the best thing, I find, for a pick-me-up in the morning and for satisfying the sugar cravings in the late afternoon.

I looked and looked for hours, trawling over the internet for a cake recipe using mandarins  that would fit everyone’s needs at playgroup. I do my best to make a morning tea that is free of grains (and therefore free of gluten), sugar (natural sweeteners only) and also vegan so that each person in our group can enjoy the morning tea. I’m so glad we have no one with nut allergies because then we’d just be eating fruit 🙂

I didn’t find what I was looking for so I made a recipe up. It was a bit of a hotch-potch of ingredients, but a delicious one! I’ve recently learned that chia seeds mixed with water can be used instead of egg as a binder, so I ground up some white chia seeds into a fine powder and mixed 2 tbsp of that with a cup of water. I think it was enough to replace maybe 4 or 5 eggs? In any case our cake turned out quite moist. I’m not sure the addition of chia seeds is legal on the GAPS diet, but I ate a little of this today with no noticeable reaction, so perhaps from time to time it may be ok.

The mandarins were boiled in their skins for a few hours, and as the skins are used in this recipe along with the flesh I think it is pretty important that organic mandarins are used. I cheated a bit for the mandarins on the topping. I had a tin of mandarin segments in the cupboard and I’ve been wanting to use them for ages, so they became the topping to the upside-down cake. I don’t see why you couldn’t use pipped fresh mandarins, or even boil up 2 extras and whizz them all up together, saving some of the mandarin pulp to use as the topping.

It disappeared pretty quickly so I’d say it was all right 🙂

MANDARIN AND ALMOND UPSIDE-DOWN CAKE

INGREDIENTS

3 organic mandarins, plus 2 more for decorating (or 1 tin of mandarin segments).

1/2 cup natural sweetener of your choice (honey/maple/agave)

1/3 cup dates

1/3 cup coconut oil

2 tbsp ground chia seeds

1 cup water

350g almond meal

75g hazelnut meal

METHOD

Boil three whole (washed and unpeeled) mandarins, completely covered by water for 2 hours. I tipped out the water halfway through and topped up the pot with fresh water because I thought the skins might get a little bitter from this treatment. Not sure if it made a difference but they certainly were not bitter in the end.

Drain and cool the mandarins, then blend them. Take the pips out if you want to – I just blended the whole lot up, skins, pips and all, into a pulp in the food processor.

Add sweetener, ground chia seeds, water and coconut oil to the mandarin and blend again.

Add the dates, almond meal and hazelnut meal and blend until smooth.

Grease a ring tine with coconut oil. Drizzle  a little maple syrup into the base. Lay out the spare mandarin segments, then pour the cake mixture over the top.

Bake at 180C until firm. This took about 40 minutes for my cake. It did go quite brown on the top but was still moist in the middle.

Eat and enjoy!