Another type of sweetness.
Sweet Pumpkin Muffins
Preparation: 10 minutes
Cooking Time: 20 minutes
60g nuttelex, or butter chopped at room temperature
½ Cup caster sugar
1 egg (or vegan equivalent)
2 cups of self-raising flour, sifted
1 cup cooked, cooked mashed pumpkin
1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2. In a small bowl, mix nuttlex or butter together with sugar until light and fluffy (an electric mixer will make this job easier). Than beat in an egg or vegan egg equivalent.
3. Fold flour and pumpkin through the mixture until just combined.
4. Spoon mixture into patty cases until each is two-thirds full. Bake for 15-20 minutes, until cooked when tested. Cool on a wire rack.
Chocolate Cherry Almond Cake
Preparation: 25 minutes
Cooking Time: 55 minutes
Can be made two days ahead
½ cup (75g) self-raising flour
200g nuttelex or butter (softened)
1 cup (220g) caster sugar
4 eggs or vegan egg equivalent
200g ground almonds (almond meal)
750g jar sour cherries
100g dark chocolate grated
2 tablespoons cherry juice from the jar
1 teaspoon ground cinnamon
Icing sugar for dusting
1 Grease a 25cm deep round cake pan and line the base with baking paper. Preheat oven to 180°C (moderate oven).
2 Drain the cherry juice into a glass and place cherries on absorbent paper and pat dry.
3. Beat sugar and nuttlex (butter) in a small bowl until light and fluffy. Then add eggs ( or egg equivalent), one at a time until each addition is lightly combined.
4. Stir in chocolate, almonds, cinnamon, cherry juice, sifted flour, lastly adding the cherries.
5. Pour mixture into the prepared tin and bake for approximately 55 minutes or until cooked (checking with a metal skewer or fork). Cover the pan loosely with foil if cake is beginning to over-brown.
6. Stand for 5 minutes before turning on to a wire rake. Then serve cake warm or cooled, dusted with sifted icing sugar.
Carob Nut Balls
¾ cup almond butter (similar to peanut butter)
½ cup carob powder
½ teaspoon cinnamon
⅓ raw honey, brown rice syrup or agave nectar (up to ½ cup if you prefer really sweet treats)
1 teaspoon vanilla essence (or vanilla bean pod)
1 cup puffed cereal
½ cup chopped nuts (either walnuts, macadamia, or pecans, or a mixture of all)
Carob Ganache (listed at bottom of recipe)
Cocoa or carob powder with a dash of cinnamon
1. Thoroughly combine almond butter, carob powder, cinnamon, honey and vanilla. The dough will be quite stiff.
2. Knead in the finely chopped nuts and cereal.
3. With wet hands, form into walnut-sized balls. Make sure the surface is glisteningly damp. Choose which coating you would like to use and roll balls in either coconut, carob ganache or cocoa/carob powder, or some of each. Easiest way to coat the balls, is place the coating in a ziplock bag , then place in one ball at a time and shake gently until the ball is completely coated.
Refrigerate coated balls until firm or freeze in an air-tight container to store for a week or more.
Making Carob Ganache
1. Heat two and a half cups of water to boiling in a small saucepan, then reduce to a low simmer.
2. Place ½ cup carob chips in another small saucepan and place on top of steaming saucepan. Let carob pieces melt, uncovered - do not stir until melted.
3. Stir in 2 teaspoons nuttelex or canola margarine or coconut oil plus 2 tablespoons almond or coconut milk, or enough to get the consistency you prefer.
4. Blend together 3 tablespoons carob powder and ¼ cup sugar.
5. In a small saucepan, melt 2 tablespoons nuttelex or margarine, remove from heat . Gradually whisk into carob powder mixture. If mixture too thick, add small amount of warm soy milk (or cow’s milk) slowly to thin. Add more carob powder if mixture too thin.
Amazing Banana Tart
Preparation: 15 minutes
Cooking Time: 20 minutes
50g nuttelex or butter
½ cup (75g) firmly packed brown sugar
¼ cup (60ml) thickened cream or vegan equivalent
¼ teaspoon ground cinnamon
3 medium (600g) firm bananas, sliced diagonally
1 sheet ready-rolled ‘butter” puff pastry, thawed
1 egg or vegan egg equivalent, lightly beaten
Blueberries and strawberries to serve
1. Preheat oven to very hot (240°C/220°C fan-forced) Grease a 23cm pie dish.
2. Stir butter (nuttelex), sugar, cream (or equivalent) and cinnamon in a small saucepan over low heat, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, for 2 minutes.
3. Pour caramel sauce into prepared pie dish, top with banana.
4. Trim corners of pastry sheet to form about a 24cm circle. Place pastry sheet over banana; press pastry edge into side of dish. Brush pastry with egg (or equivalent); bake, uncovered, for about 15 minutes or until pastry is browned.
5. Carefully turn the tart onto a serving plate. Sprinkle top with fresh berries and serve immediately with ice-cream/ cream/ custard, if desired.
Feel-Good Sweet Recipes
For Savory Recipes Click Here.
A wonderful selection of delicious recipes, including some gluten-free dishes.
* Sweet Pumpkin Muffins
* Almond Fingers
* Carob Nut Balls
* Amazing Banana Tart
* Caramel Pear Crepes
* Choc-Chip Bread and Butter Pudding
* Apple and Apricot Crumble
*Chocolate Cherry Almond Cake
*Triple–Choc Marbled Mud Cake
* Fig and Quince Swirls
Apple and Apricot Crumble
Preparation: 15 minutes
Cooking Time: 30 minutes
800g can/jar pie apples
400g can/jar apricot halves, drained, halved
Cream, custard or ice-cream to serve
½ cup plain sweet biscuits (or for a twist, choose chocolate-flavoured sweet biscuits)
100g cold butter (or nuttelex) chopped
2 tablespoons brown sugar
⅓ cup desiccated coconut
¼ cup rolled oats
1 Preheat oven to moderate,
180°C. Lightly grease an 8-cup ovenproof dish.
2. Spoon combined apple and apricot into prepared dish.
3. TOPPING Place biscuits, butter (or nuttelex) and sugar into a food processor (or put biscuits in a plastic bag and whack them with a rolling pin, put all ingredients into a bowl and mix thoroughly with a wooden spoon). Mixture should not be over-processed as it needs to have a coarse texture. Stir in coconut and oats.
Sprinkle evenly over fruit. Bake for 25– 30 minutes, or until golden. Serve with cream, ice-cream or custard.
Fig and Quince Swirls
2 teaspoons dried yeast
¼ cup caster sugar
3 tablespoons olive oil
3 cups plain flour
250g dried wilf figs
50g nuttelex or unsalted butter
1 tablespoon brandy
½ cup brown sugar
1 cup walnuts or macadamia nuts, chopped
6 tablespoon quince paste
1. Preheat oven to 160°C and line baking tray with baking paper. In a large bowl, dissolve yeast and 1 teaspoon of caster sugar in 1 cup lukewarm water. Leave to sit for a few minutes or until it begins to froth.
2. Add oil, flour, 1 teaspoon of salt and remaining caster sugar and combine to form a dough. Lightly knead until smooth, place in a clean bowl and cover. Keep in a warm place for 30 minutes or until dough has doubled in size.
3. Put figs in a small bowl and cover with nuttelex (or butter), brandy and 1 cup boiling water. Soak for 15 minutes, then, using kitchen scissors, roughly cut figs. Add brown sugar and chopped nuts and toss to combine.
4. Roll out dough into a rectangle about 30cm x 40cm. Spread with fig mixture and roll up lengthways to form a log. Cut into 4cm thick rounds and place, cut-side down, on the lined baking tray, pressing together to create a compact circle. Cover with a clean tea towel and leave to rise for further 10-15 minutes, then bake for 30 minutes or until light golden brown.
5. Put quince paste in a small saucepan with 1/3 cup water and stir gently over a low heat fo form a thick syrup. Remove swirls from oven and drizzle with quince syrup, then return to oven and bake for 10 minutes or until golden brown. Pull individual swirls apart to serve.
Preparation: 20 minutes
Cooking Time: 35 minutes (if using a large dish, this recipe will take about an hour to cook. This dish can be quite saucy at the base.)
50g butter or nuttelex
¾ cup caster sugar
finely grated zest and juice 2 lemons
4 eggs, separated, or vegan equivalent
¼ cup self-raising flour
1¼ cups milk (cow or soy)
icing sugar for dusting
cream (or vegan equivalent) and lemon peel strips to serve.
1. Preheat oven to moderately slow, 160°C. Lightly grease 4 x 1 cup ramekins. .
2. In a large bowl, cream the butter (or nuttelex), half the sugar and zest together until light and fluffy. Beat in egg yolks (or vegan equivalent) and flour. Gradually beat in lemon juice and milk, until well combined.
3. In a clean bowl, beat egg-whites until soft peaks form (using an electric mixer will make this job much easier). Gradually add remaining sugar until mixture is thick and glossy. Gently fold through lemon mixture. Pour evenly into each of the prepared ramekins.
4. Place ramekins in a large baking pan. Fill baking dish with boiling water until it comes halfway up the sides of the ramekins.
5. Bake for 30—35 minutes until firm and golden. Dust with icing sugar. Serve with cream. Top with lemon strips.