chocolate + avocado mousse cake

Serves 12

Poppy bakes…

1. Line a cake tin with baking paper.
   
   
2. Mix together
   1 cup gluten free self raising flour,
   3 tablespoons cacao powder and
   1/2 teaspoon celtic sea salt.
   
   
3. Beat in
   2 eggs,
   4 tablespoons coconut oil,
   6 tablespoons maple syrup,
   3 tablespoons rice milk and
   teaspoon vanilla extract.
   
   
4. Pour into cake tin and bake at 185ºC for 25 minutes, then allow to cool to room temperature before placing in the fridge to chill.
   
   
5. Blend
   2 avocados,
   4 tablespoons cacao powder,
   1.5 tablespoons coconut cream,
   6 tablespoons coconut oil,
   4 tablespoons maple syrup and
   tablespoon vanilla extract.
   
   
6. Pour mousse on top of cold cake and set in the fridge.

pear cake

Serves 12

Poppy bakes…

1. Preheat oven to 180º and prepare a cake tin.
   
   
2. In a mixing bowl combine
   250g gluten-free plain flour,
   1/2 teaspoon baking powder and
   pinch of celtic sea salt.
   
   
3. Place
   250g coconut sugar into Thermomix and mill 20 seconds / speed 10.
   
4. Insert butterfly whisk; then add
   250g nuttelex and mix 3 minutes / speed 3.
   
   
5. Add
   4 eggs,
   1/4 teaspoon vanilla extract and
   zest of 1/4 lemon on speed 3 until combined.
   
   
6. Pour the wet mixture into the dry, and combine using a spatula.
   
   
7. Gently fold through
   3 packham pears, peeled and diced.
   
   
8. Pour mixture into the cake tin and bake for 50 minutes.

blueberry muffin top cookies

Makes approximately 30 cookies

My husband was very accurate in describing these cookies as tasting like muffin tops! They aren't your usual crunchy cookie but soft just like the best part of any blueberry muffin. The brand of coconut yoghurt and gluten free flour you use will impact on the texture of the cookies, but regardless, they are yum.

Poppy bakes...

1. Preheat oven to 190°C and line baking tray with baking paper
   
   
2. Using a spatula, mix together
   1 cup coconut sugar and 
   1.5 cups coconut yoghurt.
   
   
3. Add
   1 egg and
   1 teaspoon vanilla essence and mix together, then set aside.
   
   
4. Stir together
   2 cups gluten free plain flour,
   2 teaspoons baking powder and
   1/2 teaspoon celtic sea salt.
   
   
5. Add wet ingredients to dry and fold together.
   
   
6. Gently fold in
   1 punnet / 1 cup blueberries.
   
   
7. Spoon desired sized mounds on to baking paper with adequate space in between and bake for 10-20 minutes or until golden.
   
   
8. Cool cookies on a wire rack before eating.

For an energy boosting snack, team these cookies with a glass of coconut water

Notes
These cookies are beautifully soft with a slightly chewy texture, so be sure to carefully lift them off the baking tray using a flat spatula when placing them on a wire rack to cool.

tropical crumble

Serves 8

Ingredients: fruit mixture

1 mango, cubed

1 pineapple, cubed

3 tablespoons coconut sugar

1 vanilla pod, de-seeded

Ingredients: crumble 

1 cup gluten-free flour

1/4 cup coconut sugar

5 tablespoons nuttelex

1/2 cup fine desiccated coconut - toasted

Method

1. Combine mango, pineapple, coconut sugar and vanilla pod in a baking tray and bake for 20 minutes
2. Combine flour and nuttelex using a fork
3. Add coconut sugar and coconut and combine
4. Freeze crumble mixture for 10 minutes
5. Top fruit with crumble mixture and bake for 20 minutes or until golden brown

Notes

If you want to make individual serves, simply spoon the fruit into ramekins before topping with crumble mixture and baking in the oven. You can also halve the amount of desiccated coconut and substitute with quinoa flakes.