Delicious sweet treats to make this weekend.
- 1/3 cup unsalted butter
- ½ cup sugar
- 1 large egg, at room temperature
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 teaspoon orange zest
- ½ cup whole milk, at room temperature
- Cinnamon-sugar coating
- 6 tablespoons butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- In a heavy bottomed pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring frequently, until browned and nutty smelling.
- Pour into a mixing bowl and allow to cool completely to room temperature.
- Preheat your oven to 350F.
- Grease and lightly flour a 12 cup muffin tin.
- Add the sugar and egg to the cooled butter.
- Beat with an electric mixer until all creamed together, lightened in color, and fluffy.
- In a separate little bowl, combine the flour, baking powder, salt, spices, and zest.
- Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating until fully combined after each addition.
- Divide the batter evenly into the cups of the muffin tin.
- Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
- While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one.
- When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin.
- One by one, dip each puff in the melted butter – get it all over it – then roll it in the cinnamon sugar.
- Transfer it to some lovely, festive serving platter, and continue until you have rolled all of the puffs. Serve warm.
I used a 10.5cm x 20.5cm loaf tin.
- Walnut Fig Base
- ½ cup walnuts
- ¼ cup almonds
- 2 tbsp desiccated coconut
- 2 tbsp flaxseeds
- ½ cup dried figs
- ½ cup medjool dates (pitted)
- ½ tbsp water
- ½ tsp cinnamon
Vanilla Coconut Cashew Cream
- ½ cup cashews (soaked in water overnight)
- ½ cup coconut milk
- ½ cup desiccated coconut
- 2 tbsp maple syrup
- ½ tsp vanilla bean paste
- Fresh fig slices to decorate
- For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
- Line tray with cling film.
- Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.
- Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
- For the coconut cream, add cashews to a food processor and process for a few minutes.
- With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.
- Keep processing until the mixture becomes very smooth and creamy.
- Add desiccated coconut and pulse to combine.
- Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
- Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).
- Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends.
- 6 cups almond flour
- 2 cup chocolate chips (slightly heaping)
- 2 cup shredded coconut, unsweetened”” make sure it is shredded and not ground or in flakes (slightly heaping)
- 2 teaspoons baking powder
- 4 tablespoons flax seed meal
- 1 teaspoon salt
- 2.5 cups maple syrup
- shredded coconut, for the top
- 2/3 cup coconut oil
- 4 tablespoons + 2 teaspoons vanilla
- chocolate chips, for the top
- Refrigerate batter until chilled (optional). Add more coconut and chocolate chips to the top (push down slightly), and bake at 325° for 8 minutes.