Delicious sweet treats to make this weekend.

Ingredients

  • 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

Method

  • 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.

2) Raw Vanilla Coconut Fig Slice

Ingredients

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

Method

  • 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.

 

3) Almond Flour Chocolate Chip Coconut Cookies

Ingredients

  • 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

Method

  • Refrigerate batter until chilled (optional). Add more coconut and chocolate chips to the top (push down slightly), and bake at 325° for 8 minutes.