Blood Orange Tart with an almond base - Gluten Free

There's something really exotic and mysterious about blood oranges.  Is it their unusually short harvest season (approx 2 months) that creates a sense of urgency and desire? Their stunning and unique flesh colours?  Or the beautiful flavour combination of both citrus and raspberries?  Either way, I absolutely love seeing blood oranges hit the markets and always stock up to make as many treats as possible!

This year I couldn't go past blood orange sorbet.  The colour is striking and the flavour sharp and citrusey yet refreshing!  Making sorbets in the Thermomix is oh so easy that it is almost worth buying one for that benefit alone!

Blood Orange Sorbet made in the Thermomix

But with a bowl of sorbet chilling in the freezer I still had a lot of blood orange quarters peeled and pipped and waiting for another creation.  So a blood orange tart it was!  I was looking for a decadent tart yet something quite light in texture to ensure the citrus notes were not drowned out.    And of course I find it hard to create anything without a touch of nutrition added, and so almonds and chia were made a part of the base and I stuck to minimal sugar and the lesser processed rapadura at that.
You need to excuse my pictures, as per usual, as I am far from a good photographer but take my word for it, this tart was YUM!!
One of the best features of this recipe is the requirement for just one bowl, whether it be a TMX bowl, a food processor bowl or the old traditional, well, bowl!  Serving this up at the table in front of friends will be sure to impress, and yet you needn't disclose the minimal fuss you have gone to!  I won't tell them if you don't!
Make it the day before to let the flavours settle if time allows, and serve up with anything from a reduction of extra blood orange juice, double cream, vanilla ice cream, segments of fresh blood oranges or indeed a scoop of homemade blood orange sorbet.  Enjoy...

 Blood Orange Tart with an almond base (gluten free)

Ingredients

BASE
100g butter
100g raw almonds (or almond meal if you don't have a processor to mill almonds)
200g gluten free plain flour (I used Orgran brand)
40g rapadura or coconut sugar
10g white chia seeds
1 egg

FILLING
300g blood orange flesh (skin, pith and pips removed)
100g rapadura or coconut sugar
2 eggs
180g cream
1 heaped teaspoon gluten free cornflour

Method - Conventional

1. Preheat oven to 170 degrees celcius.  Lightly grease a 24cm shallow pie case with a removable base.
2. For the base, if you are using a food processor, add almonds and chia seeds to the bowl and process on high speed until a meal consistency is achieved. 
3. If not using a food processor, place almond meal, chia seeds, sugar and flour in a large mixing bowl.  Add butter and work through with finger tips until mixture resembles bread crumbs.  Add beaten egg and work through until mixture comes together.  Continue at step 6.
4. Add butter, sugar and flour and process just until mixture resembles bread crumbs.
5. Add the egg and pulse until just combined.  
6. Press mixture evenly into pie case both into the base and the sides.  Place on a baking tray for stability and blind bake in preheated oven for 20 minutes.  Remove from oven and set aside.
7. For the filling, add orange flesh and sugar to the food processor bowl.  Blend until fine pulp is formed.
8. Add remaining filling ingredients and process until smooth and well combined.  
9. Pour over base and bake in oven for 30 minutes or until set.  The filling will still wobble when you move it however is actually set.
10. Allow to cool to room temperature before storing in fridge.

Method - Thermomix

1. Preheat oven to 170 degrees celcius.  Lightly grease a 24cm shallow pie case with a removable base.
2. For the base, place almonds and chia in the TM bowl and mill on speed 10 for 10 seconds.
3. Add flour and sugar and combine on speed 5 for 5 seconds.  Add butter and process on speed 5 for 10 seconds. 
4. Add egg and mix on REVERSE, speed 4 for 10 seconds.
5. Press mixture evenly into pie case both into the base and the sides.  Place on a baking tray for stability and blind bake in preheated oven for 20 minutes.  Remove from oven and set aside.
6. For the filling, place orange and sugar in TM bowl (no need to clean from making the base, just ensure as much of the base has been removed as possible) and blend on speed 9 for 20 seconds.
7. Add remaining filling ingredients and blend on speed 4.5 for 30 seconds.  Pour over base and bake in the oven for 30 minutes or until set.  The filling will still wobble when you move it however is actually set.
8. Allow to cool to room temperature before storing in fridge.

Raspberry Coconut Slice - Gluten Free, Real Raspberries and a Nutritious Lunchbox Filler!

There wouldn't be many people out there who haven't had a slice of the traditional Raspberry Coconut Slice in their life!  Whether it was a staple in Grandma's slice tin or a local bakery favourite, this slice conjures up memories of days gone by.
When this slice popped into my head the other day, I wanted to maintain the traditional flavours and textures of the slice, whilst increasing the nutritional value (as I had planned for this to be a successful inclusion into Master 5s school lunchbox).  So the obvious renovation was to first swap the raspberry jam for just the fruit itself, and then a little tinkering to the base has boosted the fibre, protein, omega 3s, antioxidants and so the list goes on!
If you like things really sweet you may find you want to add a little more sugar, but remember the raspberries add sweetness and for the kids I reckon they are sweet enough!

Easy to make and even easier to eat, this slice is guaranteed to spice up the lunchbox, the morning tea platter at work, or even just the humble cuppa for a rare 'me time' moment! 
If you don't own a Thermie, just use brown rice flour, available at your local health food store and some good supermarkets.  The rest can be made with an electric mixer, food processor, or with a bit of muscle power, bring the tradition right back into this recipe with a good ol' fashioned whisk and wooden spoon!
Enjoy...

Raspberry and Coconut Slice 

Ingredients

100g butter
3/4 cup (120g) + 1/4 cup (40g) rapadura sugar (or coconut sugar, brown sugar)
3 eggs
3/4 cup (150g) brown rice (or brown rice flour)
2 tbs (25g) chia seeds
1/2 cup (70g) gluten free self-raising flour
1/3 cup buttermilk
250g fresh or frozen organic raspberries
2 cups organic desiccated coconut

Method - Conventional 

1. Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.  Add chia seeds to buttermilk, stir, and allow to sit until needed.
2. Using an electric mixer, food processor or whisk/wooden spoon, beat butter and 3/4 cup sugar until light and fluffy. 
3. Add 1 egg. Beat until combined. 
4. Sift flours over butter mixture and add buttermilk/chia mixture. Stir gently to combine. 
5. Spread mixture over base of prepared tin. Evenly place raspberries over mixture. 
6. Whisk remaining eggs and 1/4 cup sugar together in a bowl. Stir in coconut. Sprinkle mixture over raspberries. 
7. Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing.  I've stored mine in the fridge due to the raspberries.

Method - Thermomix

1. Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.
2. Place brown rice and chia seeds in the TM bowl.  Mill on speed 10 for 1 minute.  Set aside. No need to clean the bowl.
3. Add butter and 3/4 cup sugar to TM bowl and whip on speed 6 until pale.  This will require a few stops and scraping down the bowl.
4. Add 1 egg.  Blend on speed 5 for 10 seconds or until combined. 
5. Add flours and buttermilk.  Blend on speed 2 until just combined.
6. Spread mixture evenly over base of prepared tin.  Scrape as much mixture out of the TM bowl as possible but no need to clean.  Evenly place raspberries over mixture.
7. Add remaining eggs and 1/4 cup sugar to TM bowl and whiz on speed 4 for 15 seconds.  Add coconut and stir through on REVERSE, speed 1 until combined.  Sprinkle mixture over raspberries.
8. Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing.  I've stored mine in the fridge due to the raspberries.
 

 

Butterscotch and Pear Gluten Free Tart

This tart would go so beautifully with a cup of tea in the afternoon, or dressed up with a scoop of vanilla ice cream for dessert.
Us Coeliacs don't always get to enjoy sweet treats as most cakes/slices are made with wheat, but when you try this I think you'll agree that there is absolutely no reason why wheat is necessary in this tart, and instead there are plenty of nutrients replacing it!
I have made this base previously with a Stone Fruit Tart, so this is another version and a little more decadent with the addition of a butterscotch sauce.
If nuts are an issue, replace the almonds with sunflower seeds, puffed amaranth or even chestnut meat if it's that time of the year.
Without a Thermomix this recipe can still successfully be made, have a look below for the conventional recipe.
Enjoy...

 

Butterscotch and Pear Gluten Free Tart

Ingredients

15g Chia seeds
25g chickpeas (or chickpea flour if not using a TMX)
20g flaxseed/linseeds
30g brown rice (or brown rice flour if not using a TMX)
25g raw buckwheat (or buckwheat flour if not using a TMX)
40g raw almonds (or almond meal if not using a TMX)
35g rapadura sugar (or brown/raw/coconut sugar)
20g organic shredded coconut
100g gluten free SR flour
100g butter
2 organic beurre bosc pears

Butterscotch Sauce
65g rapadura sugar (or brown/raw/coconut sugar)
135g cream
1 tsp vanilla extract

Method - Conventional

1. Preheat oven to 180 degrees celcius.  Line a 20cm springform tin with baking paper and lightly grease the sides.
2. Peel and slice pears lengthways and set aside.
3. If you have a food processor, grind up the chia and flaxseeds until fine.  Add the coconut and process until finely chopped. (If you don't have a food processor, just add all flours and seeds in a large bowl and work the butter into the dry ingredients with your fingertips until a fine breadcrumb consistency).
4. Add flours and sugar and mix to combine.  
5. Add butter and pulse until thoroughly combined.
6. Press mixture firmly into prepared tin with your fingers or the back of a spoon to make an even base.  Place the sliced pears evenly over the base.
7. Place the butterscotch sauce ingredients into a small saucepan and heat, stirring, until sugar has dissolved.  Pour evenly over pears.
8. Place in preheated oven and cook for approx 45-50 minutes.
9. Allow to cool in the tin until just warm.  Slice carefully and serve with organic vanilla yogurt, ice cream or cream.

Method - Thermomix

1. Preheat oven to 180 degrees celcius.  Line a 20cm springform tin with baking paper and lightly grease the sides.
2. Peel and slice pears lengthways and set aside.
3. Place chia, flax, chickpeas, rice and buckwheat in TM bowl and grind for 30 seconds on speed 9.
4. Add almonds, sugar and coconut and grind on speed 8 for a further 5 seconds.
5. Add SR flour and butter pieces and process on speed 6 until combined (approx 5-10 seconds).
6. Follow step 6 above. 
7. Place butterscotch sauce ingredients in the TM bowl (no need to have washed it - just get as much of the base out as you can).  Cook at 90 degrees, speed 1 for 3.5 minutes.  Pour evenly over pears.
8. Follow steps 8-9 above.

Gluten Free Garlic Focaccia - soft, tasty, easy!

I can hear all my fellow Coeliacs out there reading the title of this post saying 'yeah right - soft, tasty, easy.  Can't be gluten free!'???!!!

I'm super excited to put this recipe together and be able to say 'YES IT IS!!'.  Not only that, but its not all starchy and processed.  I've put linseeds, chia, buckwheat and chickpeas in this mix which gives it real guts, substance and obviously a swag of nutrients!

I think the secret behind the soft texture is the greek yogurt.  The cultures in yogurt do magical things to grains (meats too while I mention it!) to soften and lighten.  Especially given the shorter proving time, I think the yogurt helped the yeast do its thing!

Chia cheesecakes with raw and roasted cacao base

Its been a while since I blogged a recipe so I was keen and eager to make my vision for cheesecake with health benefits come to life!
Perhaps it has been the constant smell and talk of chocolate at this time of year that has penetrated my recipe development process, or perhaps there has been SO much chocolate around me that I needed to change it up a bit and work on other flavours...... nah, don't think there can ever be too much chocolate around me!!! ( :
But certainly this is a dessert that you can feel a little better about eating!  Well, with the multitude of benefits from chia seeds, raw cacao, rapadura sugar, raspberries, dates, nuts, raw honey, mesquite powder, cinnamon, cardamon...... I'm thinking there's no guilt involved at all with this 'treat'!