They are all fairly easy to make and scrumptious to eat.
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Mix flour, cocoa, bicarb soda, salt and sugar in an UNGREASED square or round baking cake pan. In a 2 cup measuring cup, measure and mix oil, water or coffee and vanilla. Pour the liquid ingredients into the pan and mix the batter with a fork or hand whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the bicarb soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25-30 minutes. Set the cake aside to cool. If you want to make a delicious glaze, preheat the oven to 140C (300F).
For the glze melt 250g dark chocolate in a small ovenproof bowl in the oven for about 15 minutes. Stir 3/4 cup hot water or milk and 1/2 tsp vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerated for at least 30 minutes before serving.
Variation: To make a dozen cupcakes, follow the recipe directions, mixing the batter in a bowl. Pour the batter into cupcake pan lined with paper baking cups. Bake for 20 minutes. Prepare glaze while in cupcakes are baking. When cupcakes are cooked, remove from oven and spoon glaze over. Refrigerate for at least 30 minutes before serving.
Delicious served with ice-cream, whipped cream or plain cake topped with icing sugar or cinnamon sugar.
In a blender or food processor process the two ingredients together until smooth. Then pour into icy-pole molds and freeze until firm. Enjoy on a hot summers afternoon!
*If you don't like a strong coconut flavour use smaller measurment but if you do like it then use more as you see fit.
Note: I did a huge batch of these recently and Shelby & I have been enjoying them as snacks throughout the day and sometimes I even let Shelby have one while I get her toast ready in the morning....all that goodness and she thinks she's getting a "treat"!
I think that while the chocolate mousse is great this recipe is even BETTER! Just trust me on this and try it. Oooh is it good! I am buying more almond butter very soon just so I can make a whole pile more.
1 c. sunflower seeds 1/2 c. sesame seeds (optional) 1 c. dates or sultanas 2 T. honey (raw if you're a true raw foody) 2 T. cocoa or carob powder 1 c. almond butter
In food processor, chop all seeds/nuts. Add remainder of ingredients to make smooth thick paste. Roll into 1" balls, roll in dessicated coconut.
Makes 2 dozen
*I didn't use the sesame seeds as I didn't have any but intend to try the next batch with them. Will let you know which way I prefer. ETA: Amazingly with the addition of the sesame seeds in my next batch I found that the batch was a whole lot bigger AND tasted even better! Well worth the extra few $. :)