GF Orange Tart

GF Orange Tart

120g butter, softened but not melted50-75g pure maple syrup, or to taste200g blanched almond meal1 tsp vanilla extract2 large eggs2 oranges, 1 peeled and thinly sliced, the other zested and juiced Method: Preheat oven to 160C and prepare a shallow tart/pie dish.Place...
Cherry Frangipane Slice

Cherry Frangipane Slice

120g butter, softened but not melted50-75g pure maple syrup, to taste200g blanched almond meal1 tsp vanilla extract2 large eggs250g pitted cherries Method: Preheat oven to 160C and prepare a shallow tart/pie dish.Place butter and maple syrup in TM bowl and beat 10...
Vanilla Bean Paste

Vanilla Bean Paste

6 vanilla beans, organic20g maple syrup, pure20g vodka (you can use water) Method: Slice vanilla beans lengthways and roughly chop.Place all ingredients in a TM bowl and heat 2 mins/80C/speed 1. Set aside for 2 hours (longer if they’re really old and dry) to...
Sunflower ‘Torta Caprese’

Sunflower ‘Torta Caprese’

250g sunflower seeds200g dark chocolate (95-100%), roughly chopped160g butter, softened100-150g coconut sugar2 tsp GF baking powder6 eggs30g cacao Method: Preheat oven to 160C and line a medium cake tin with baking paper.Place sunflower seeds in TM bowl and mill 10...
Chocolate Mousse Slice

Chocolate Mousse Slice

Base 75g sunflower seeds40g dark chocolate, roughly choppedpinch Himalayan sea salt15g coconut oil20g maple syrup, pure Method for Base Line a small bread tin or half a lamington tin with baking paper to set the slice into. To make the base mill the sunflower seeds...
Chocolate Cauliflower Mousse

Chocolate Cauliflower Mousse

400g cauliflower, cut into florets400g coconut milk75-100g dark chocolate, roughly chopped1 tsp vanilla extractpinch cinnamon or 2 drops orange oilpinch Himalayan sea salt50-70g maple syrup, pure150g coconut cream Method: Place cauliflower and coconut milk in TM bowl...