Jaffa Cakes : GF / V

Jaffa Cakes : GF / V

Sponge layer :  

 

1/4 cup brown rice flour 

2 tbsp tapioca flour 

2 tbsp coconut flour

1/3 cup almond flour  

1/2 tsp. vanilla powder 

3 tbsp. coconut oil

2 tbsp. coconut nectar 

3 tbsp. almond milk

pinch salt  

1/2 tsp. baking soda

 

Jelly layer :

1/2 cup fresh orange juice  

1/2 tsp. agar agar  

 zest one orange 

 

Chocolate layer:  

1 cup dark chocolate chips

1 tbsp. coconut oil  

 

Sponge layer : Preheat oven to 350 F. Add all dry ingredients to a bowl. Melt coconut oil and mix all sponge ingredients well in a bowl. Oil a muffin tin with coconut oil. Spoon a few tablespoons of batter into each cup (about 1/4 way full) and bake 8 - 10 until lightly brown. Allow to cool completely.

Orange jelly layer : Line a cookie pan with parchment paper. Pour 1/2 cup of orange juice (about two medium oranges) along with the zest of one orange and 1 tsp. agar agar powder into a small sauce pan. Bring to boil and then immediately turn off while stirring all the time. Pour mixture onto the parchment paper and spread out about 1/4 inch thick. Allow to cool complexly. When cooled, use a small 1 1/2 inch cookie cutter or shot glass cut enough rounds for each sponge base.

Chocolate coating : Add water half way up in to saucepan. Place chocolate chips into a small bowl along with coconut oil. When water boils, place bowl on top of water and melt chocolate. 

To assemble: Layer gelatin ring on top of sponge layer and finally spoon a few tbsp of chocolate on top. When chocolate is still sticky zest orange on top. 

Place in fridge for an hour. Serve at room temperature. Enjoy! 

 

 

Classic Holiday Fruit Cake gf/v

Classic Holiday Fruit Cake gf/v

Golden Coconut Lentil Curry with Kale

Golden Coconut Lentil Curry with Kale