EASY PEASY 3 ingredient Dairy free Chocolate
This is a brand new recipe that I’ve become addicted to just recently, thanks to a random facebook post (thank you to whoever came up with this). After doing without chocolate for some time because I’m not really in love with dark chocolate, I am doing happy dances about this one.
Mix together
- ½ cup coconut oil,
- ½ cup cacao powder
- ¼ cup maple syrup (NOT maple flavoured syrup) e.g. Aldi Maple Syrup
- 1 tsp vanilla extract (optional)
Now is the fun part- adding flavour.
- Sultanas and roughly chopped hazelnuts
- Pistachios and grated orange rind
- Salted caramel flavour essence (See picture below)
- Strawberry and Cream flavour essence (see picture below) and slivered almonds.
Where to next?
Spoon into chocolate silicon moulds, or make cute mini chocolate bars using silicon mini loaf pans. Keep it simple and pour your mix into a tray or dinner plate to make Chocolate Bark.
Place in freezer for a couple of hours to set. Pop out of their moulds or break the bark into pieces! Really important tip: you will need to keep them in the fridge or freezer… coconut oil melts at room temperature.
GLUTEN FREE HOT CROSS BUNS
These gluten free delights were made last year and will be made again. Sooooo gooooood!
https://www.ruthfellowes.com.au/recipes/gluten-free-hot-cross-buns-just-like-real-thing.html
Bunny Tail Pancakes
- 1 cup SR flour
- 1 cup plain flour
- 1 egg
- 1 cup milk
- 1 cup water
- ¼ cup sugar
For Dairy Free and Gluten Free:
- 1 cup GF SR flour
- 1 cup GF plain flour
- 1 egg
- 1 cup Vitasoy rice milk
- 1 cup water
- ¼ cup sugar
Whisk together all ingredients in a large bowl. Drop dessert spoons of mixture onto a heavy based greased pan. Cook until bubbles begin to appear on surface of pikelet. Turn and brown other side.
(If mixture seems too thick, thin with extra ½ cup water)
(Image 1 courtesy of www.taste.com image 2 www.tablespoon.com)
Ruth, Jen and students wish you and your loved ones a safe and happy Easter.
