This is an easy gluten-free chocolate brownie recipe that takes no time at all to prepare. Normally, I don’t really like brownie because it’s too sweet for my taste. But this recipe is good and the fact that it uses 70% dark chocolate make it irresistible.
200g 70% cocoa chocolate, chopped into small pieces
125g butter, diced
3/4 cup caster sugar
1/3 cup rice flour
1/2 cup almond meal
1/4 tsp bicarb
1/2 cup macadamia nuts, chopped
Cocoa to dust
Pre-heat oven to 190 degree celsius. Line 23 cm by 23 cm lamington/brownie tin with baking paper. Melt chocolate and butter together in a bowl over a pot of simmering water.
Whisk sugar and eggs together until doubled in volume. Then add melted chocolate and mix well.
Sift rice flour and bicarb, add to chocolate mix with almond meal and macadamia. Fold together. Pour into prepared tin and bake for 15 minutes, then lower temperature to 170 degree and bake a further 10 minutes. Cool in tin. Slice to desired size when cool. Serve dusted with cocoa.
I called this ‘black’s brownies’ for I’ve got the recipe from my friend Mrs. Nur Black :p It’s very easy to make, don’t even need an electric mixer…it’s perfect for an afternoon tea.
200 gr dark chocolate
100 gr butter
2 tbs water
1/2 cup caster sugar
2 tspn vanilla essence
2 eggs (lightly beat)
1/3 cup plain flour
150 gr white chocolate, chopped
2/3 macadamia nuts
Pre-heat oven 150 celcius. Line baking tray with baking paper. Cook dark chocolate, butter, and water until just smooth. Add caster sugar, stir. Take out the mixture from the stove then add eggs, vanilla essence, flour, combine. Add white chocolate and nuts.
Bake 30 minutes or until the brownies is firm. Cool it down. You can put it in the fridge before you cut the brownies into pieces.
this is another easy cake to make, taste delicious and not too rich or too sweet. great company for cuppa time….
Cut the apple into thin slices. Arrange the first layer of apples to the buttered dish. Meanwhile using electric mixer, mix the eggs, sugar, and butter for about 3 minutes. Add the flour, milk and baking powder. Mixing them all very slowly. Pour the mixture onto the dish then another layer of apples, sprinkle with sugar and cinnamon, and the mixture, top with another layer of apples. Bake for about 40 minutes at 180 celcius.
note: the apple cake in the photo I baked it for a bit too long, that’s why it’s burnt a bit on the side.
Bika Ambon is Indonesian delicacy. It has special texture and tastes sweet but not sugary sweet. I cheat this time, I make it from the package. Only need to add 6 eggs, butter, and coconut milk. But, I think the Pondan one is the best. It tastes really delicious and it’s very easy to make. Good one with a cuppa!
This is another easy dessert to make for your cuppa in the afternoon….
In a large saucepan boil:
1 cup water
1 cup sugar
1 tablespoon butter
1 teaspoon butter
1 teaspoon bicarb soda or baking soda
125g dates, chopped
Allow to cool then add:
1 1/2 cups self-raising flour
1 egg, beaten
75g walnuts, chopped
Grease 2 tins, paper the ends. Bake in 180 cel for 1/2 hour. Allow to cool for 10 minutes before turning out.
this recipe is from my mother-in-law….. it’s simple and delicious, great for having with tea…
First to make the cake:
Melt butter and add to all ingredients in bowl. Beat for 3 minutes with electric beat. Put in the square tin or cup, then bake until it golden about 6 minutes.
Second, to make the jelly:
85g jelly crystal raspberry flavour, use all package
1 1/2 cups of hot water and add 4 or 5 ice cubes to make it cool quickly.
Put the jelly in the fridge to set. Should be soft enough to dun the cake, just a bit thick.
For the cream:
300ml thickened cream
1 tsp vanilla essence
1 tsp icing sugar
Beat all of them together with electric beat until thick and nice to spread, should be creamy enough.
Once the cake cook, dunk each of them into the jelly and roll on dessicated coconut and set aside. Spread the cream later on.