Chocolate Peanut Butter Slice - Dairy Free, Wheat Free, Gluten Free

 

I found this delicious recipe at Detoxinista but changed it just a little. I used less honey. Even though it has wonderful properties in it honey does make your blood sugar sky rocket and really isn't all that good for you. Plus honey is just another sugar in a different form. So less is best.

I added some vanilla extract just because I love the vanilla taste with chocolate. I also used a mix of dark chocolate, I had Lindt 82% chocolate and dairy free milk chocolate which is delicious just because I had a bit of both. I think this gives it that extra dimension in flavour so I think it worked well.

This slice is also very light on the belly but I wouldn't be hoeing into it as it does have a few calories.

Unfortunately I burnt mine (see pic above) even though I cooked it for the recommended time so have altered it to 15-20 minutes.

Cook until golden brown. When you touch it in the middle it will seem raw but it settles and sets. So take it out at this stage. You don't want it firm to the touch otherwise it is probably burnt and overcooked like mine. Then you find the best pieces are in the middle hence the reason the middle pieces got eaten first!

Chocolate Peanut Butter Slice

Makes 16 pieces

Ingredients
1 cup natural creamy peanut butter
1/4 cup honey
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 cup chocolate chips (I used a mix of dark and dairy free milk chocolate)
pinch of salt

Method
Preheat oven to 180C/350F and grease a 20cm/8inch square pan with olive or coconut oil.

In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.

Pour the batter into the greased pan, and use a spatula to smooth the top.

Bake for 15-20 minutes, or until the top is a light golden brown.

Let cool, then cut into squares and serve!

Chocolate Iced Pecan & Oat Baked Donuts - Dairy Free, Wheat Free, Gluten Free

The original baked donut recipe for these divine donuts came from Never Home Maker. It is a great baked donut recipe. I removed the cocoa and the egg replacer and used my own chocolate icing recipe.

They are incredibly tasty, moist and delicious and the chocolate icing is to die for.

The dairy free chocolate I discovered it soooooooooooo good. It's hard not to eat the whole thing every time I get it.

Pecan and Oat Baked Donut Recipe

Ingredients
1 cup quick oats, processed into flour
1/4 cup pecans (processed with oats)
1/4 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rice milk or any milk
1 teaspoon vanilla extract
1 egg
pinch salt

Chocolate Icing
1/4 cup dark chocolate
1/4 cup dairy free milk chocolate
2 tablespoons coconut oil

Method for Donuts
Preheat to 180C/350 degrees F.

Lightly grease a 12 hole donut pan.

Put all ingredients in a bowl and mix well. The batter is a bit runny but it makes moist donuts. Do not be tempted to add another egg. The recipe doesn't need it.

Pour into donut tin.

Bake for 12 to 14 minutes, until slightly firm. I baked mine for 13 minutes and they were perfect!

Let cool in pan and then gently remove. I had to pry mine out with a spoon. I didn't use a lot of grease so they got a bit stuck. Next time I will grease the tin a bit better.

Method for Chocolate Icing
Melt all ingredients in a bowl sitting over a saucepan of boiling water. Dunk donuts in icing and allow to cool. If you are inpatient like me and you dunk them while they are still warm you will find they are fragile and will break up in the icing. 

Notes:
Wait for donuts to go cold then dunk them in icing. Otherwise use a spoon or knife and ice that way. Either way they are incredibly tasty, moist and delicious.

With the chocolate I had a bit of dark chocolate left over so used half and half but you can use all dark chocolate or all milk chocolate.

 

One Minute Peanut Butter Cake - Dairy Free, Wheat Free, Gluten Free

One Minute Peanut Butter Cake with Chocolate Peanut Butter Icing

 

 

 

 

One Minute Peanut Butter Cake with Chocolate Shavings

I love this recipe I found at Back to Her Roots. I love peanut butter so had to make it. This is quick, easy and delicious. And the Chocolate Peanut Butter Icing is to die for!

I changed it around because originally it had sugar and flour but substituted it for almond meal and liquid stevia.

Originally this recipe said to zap for 30 seconds in the microwave but it looked raw to me so I zapped it for 1 minute. I think maybe 50 seconds would have been better but it still came out moist and delicious but a bit firm. Will definitely be making this again though.

One Minute Peanut Butter Cake

Ingredients
1 egg, beaten
1/8 teaspoon liquid stevia or more to taste
1/2 teaspoon baking powder
1 heaped tablespoon almond meal
2 tablespoons peanut butter


Method
1. In a small bowl, whisk together all ingredients.

2. Pour batter into a greased ramekin. Microwave for 50 seconds.

3. Grate some dark chocolate on top and enjoy.


 

Macadamia Fudge - Dairy Free, Wheat Free, Gluten Free

I love the Detoxinista she has some great recipes and that is where I got this Macadamia Fudge recipe from. I changed the recipe a little as I always do.

It is super quick and so easy to make. It is also very easy to make the macadamia nut butter. You just whiz it up in your food processor for about 1 minute! I didn't realise how much oil macadamia nuts have. So it doesn't take too long to squeeze them out.

This is a nice change from eating chocolate, peanut butter or almond fudge. And a good way to eat different types of nuts.

Macadamia Fudge Recipe

Ingredients
1 cup raw macadamia nuts
1 tablespoon coconut oil
1 teaspoon honey
1/2 teaspoon vanilla extract
sprinkle of sea salt

Method
Toss the raw macadamia nuts into a high-powered blender or food processor, and grind into a nut butter consistency. This should take about 1 minute as they contain a lot of oil. Add the rest of the ingredients, and process again until smooth and creamy.

In a container about 15cm x 9cm that has been lined with cling film pour in fudge and smooth out.

Place in the freezer to firm up then cut into pieces and enjoy. Store in fridge or it will melt.

Chocolate Coated Peanut Butter Protein Balls

These chocolate coated peanut butter protein balls are a wonderful little pick me when you are in between meals or workout sessions. I love the light crack you hear as you bite into them. Divine.

Chocolate Coated Peanut Butter Protein Balls

Filling
½ cup natural peanut butter
2 x 30 grams scoops vanilla whey protein powder
½ teaspoon liquid stevia

In a bowl mix together peanut butter, protein powder and liquid stevia until it forms into a dough. Roll into balls and arrange on tray. Place tray in fridge for 20 minutes to let balls set.

Chocolate Coating
¼ cup cocoa powder
¼ cup coconut oil
Pinch of salt

In a bowl whisk together all the ingredients until smooth. Allow to set a few minutes then dip balls into chocolate and arrange on a tray. Then place in fridge to firm up. Keep stored in a container in the fridge otherwise they melt.

Marco Pierre White Tartare Sauce Recipe

I was reading through the weekend paper when I cam across a recipe for tartare sauce from Marco Pierre White. It looked remarkably simple so decided to make it. First I needed to make some mayonnaise.

I found this deliciously simple homemade mayonnaise recipe as the base and then made the tartare sauce as per the recipe. It is thick, creamy, so fresh and tangy.

Who knew theses condiments were so easy to make. From now on they will be home made. They are too easy not to be.

Marco Pierre White Tartare Sauce Recipe

Ingredients
½ cup mayonnaise
¼ teaspoon grated lemon rind
1 teaspoon chopped capers
2 gherkins finely chopped
1 tbspn flat leaf parsley

Method
Place all ingredients in a small bowl. Season and stir well until combined. Place in small jar and store in the fridge.

Homemade Mayonnaise Recipe

This is a super easy recipe to make homemade mayonnaise. The taste is fresh and delicious.

I got the basic mayonnaise recipe from the Donna Hay website. It's so amazing how the egg mixture thickens up as you pour in the oil and continue to process it.

Careful it is so easy to eat with a  spoon. You will never buy store bought again. Divine. 

Homemade Mayonnaise Recipe

Ingredients
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 cup olive oil
salt and pepper to taste

Method
Blend egg, lemon juice, mustard and salt and pepper until well combined. You can use a processor or a blender.

With the blender running pour the oil in very slowly in a thin stream where possible, and process until the mixture is thick and creamy.

This recipe makes about 1 1/4 cups.