dacquoise cake

I highly recommend following this website, as the blogger posts wonderful recipes, a lot of which are gluten free!

taste of colours

IMG_3510pds

IMG_3518pds

IMG_3505pds

IMG_3511pds

Meringue layers

  • 1 1/4 cups roasted  salted peanuts
  • 3/4 cup sugar
  • 6 large egg whites
  • 1 tsp lemon juice
  • pinch of salt

Mousse:

  • 1/2 cup  peanut butter
  • 1/4 cup  golden brown sugar
  • 1 cup chilled heavy whipping cream
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract

Glaze:

  • 1/4 cup natural unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 200g dark chocolate

For meringue layers:
Preheat oven to 130°C.  Draw three circles with diameter 21 cm on the baking paper.

Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.

Using electric mixer, beat egg whites with some salt and lemon juice in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.

Spoon 2…

View original post 278 more words

Chocolate Mousse Brownies {No Added-Sugar}

Wow! A great gluten-free recipe!

Dinner of Herbs

Chocolate Mousse Brownies  Dinner of Herbs.jpg

I had been intending to make this recipe for over a year.

I could not find date paste.  After staring at the almond butters and coconut oils for a very long time, willing them to turn into date paste, an employee asked if she could help me.  Turned out she couldn’t.  No date paste.  And I was not buying coconut flour, when I had almond meal to use up.

Avocado-banana-applesauce puree. Avocado-banana-applesauce puree.

Mixing in the sweet potato puree. Mixing in the sweet potato puree.

As for the icing?  Uh, yeah, that was not happening.  Not today.  I do not have the money to buy hazelnut butter, or coconut milk, or other ingredients that I would not know what to do with the leftovers.  Oh yeah, and more date paste.

DSC_0041

I figured date paste was used to sweeten the brownies, so I used an overripe banana instead.  Still healthy and “natural” right?

The result was….not a brownie.  It…

View original post 272 more words

Quinoa with garlic-roasted tomatoes, chickpeas, and feta

I saw this recipe a while ago and it looks divine. It’s from a neat website called Sprout & Pea. The blogger is interested in cooking with fresh ingredients, and (in her “about” page) is interested in living by “Michael Pollan’s wise words, ‘Eat Food. Not too much. Mostly plants.'” You can find the recipe here.

P.S. Quinoa (pronounced keen-wa) is a pseudo-grain that packs a lot of protein!

P.P.S. Just found this great recipe from Martha Stewart for a breakfast quinoa!