chocolate + date brownies

Serves 20

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Line slice tray with baking paper.
   
   
3. Break
   160g 70% dark chocolate (I use Loving Earth) into mixing bowl and mill 10seconds / speed 9.
   
   
4. Add
   150g dates (approximately 9-10), pitted and diced into mixing bowl and chop 15 seconds / speed 10. (I find that if I don't dice them, depending on the brand of date, that my thermomix struggles to chop them and ends up heating up the chocolate which makes it very hard to mix together.)
   
   
5. Add
   180g coconut oil and cook 5 minutes / 60ºC / speed 2.
   
   
6. Add
   30g coconut flour,
   4 eggs,
   1/2 teaspoon vanilla extract,
   1/4 teaspoon celtic sea salt and mix 20 seconds / speed 8.
   
   
7. Scrape down sides and mix for another 10 seconds / speed 6.
   
   
8. Scrape mixture into slice tray and bake for 15 minutes or until just firm before it burns.
   
   
9. Remove from oven, cool, cut into squares and keep in the fridge.

strawberry muffins

Serves 12

Poppy bakes…

1. Preheat oven to 180ºC and prepare 12 muffin cups.
   
   
2. In a large mixing bowl combine
   1/2 cup sunflower seed flour,
   1/2 cup brown rice flour,
   1/2 cup coconut flour,
   1/2 cup millet flour,
   1/2 cup gluten-free plain flour,
   2 tablespoons coconut sugar,
   1 tablespoon tapioca flour,
   2 teaspoons baking powder,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon ground nutmeg.
   
   
3. Add in
   2 eggs, beaten,
   1/4 cup olive oil,
   1/2 cup maple syrup,
   1 tablespoon vanilla extract and slowly beat to combine.
   
   
4. While beating, slowly add in
   1 cup rice milk.
   
   
5. Fold through
   1 punnet strawberries, diced then spoon mixture into muffin cups and bake for 25-30 minutes.
   
   
   

gingerbread cookies

Makes 16

Poppy bakes...

1. Preheat oven to 180˚C.
   
   
2. In a mixing bowl, mix together
   1/2 cup plain gluten-free flour,
   1/3 cup coconut flour,
   2 tablespoons arrowroot powder,
   1 tablespoon ground chia seeds,
   2 tablespoons quick oats,
   1/4 teaspoon celtic sea salt,
   1/2 teaspoon baking soda,
   1/3 cup coconut sugar,
   1 teaspoon ground cinnamon,
   1.25 teaspoon ground ginger and
   1/4 teaspoon ground cloves.
   
   
3. Add
   3 tablespoons coconut oil,
   2 tablespoons manuka honey, 
   2 eggs and combine.
   
   
4. Scoop mixture onto a large sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin until you reach the thickness you want for the cookies.
   
   
5. Use gingerbread men cookie cutters and place unto a baking tray lined with baking paper (or you can roll/press into cookies which are just as yummy).
   
   
6. Bake for 10 minutes and allow to cool (make sure not to leave them in for any longer as they dry up very easily).

blueberry, lime + coconut cake

Serves 10

Dry ingredients

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon coconut sugar

Wet ingredients

4 free-range eggs

3 tablespoons nuttelex, melted

juice + zest of 1 lime

zest of 1/2 lemon

6 tablespoons coconut milk

1 teaspoon vanilla extract

punnet (1/2 cup) blueberries

Glaze ingredients

1/4 tablespoon coconut oil, melted

30ml coconut cream

Pinch of celtic sea salt

25ml honey

15ml lemon juice

1/4 teaspoon vanilla extract

Method

1. Preheat oven to 180°C
2. In a bowl combine dry ingredients
3. In a separate bowl mix wet ingredients, excluding blueberries
4. Mix dry ingredients into wet ingredients using a spatula
5. Combine blueberries into mixture
6. Spoon mixture into a cake tin and bake for 30 minutes, or until a skewer inserted comes out clean
7. Remove and allow to cool for 10 minutes before serving
8. On low heat, combine glaze ingredients until smooth
9. Cool glaze in the fridge for at least 30 minutes before spreading over cake

Notes
This is a delightfully light and fluffy cake, due to the use of coconut flour. Like most cake recipes, you can use this same mixture to make muffins - this recipe makes about 6 large muffins.