Saturday, 29 October 2016

Peppermint crisp fridge tart

1 packet of gluten free biscuits (I found really nice ones at dischem) 
1 large peppermint crisp 
1 tin of caramel 
2 sachets of orley whip 

Grate the peppermint crisp. Whip the orley whip adding the caramel and 3/4 of the peppermint crisp. Mix well together. Alternate layers of biscuit and mixture, if you choose to do small glasses (which is what I did) instead of the big dish then it is better to crush the biscuits in a plastic bag and only do one layer of them. Refrigerate for at least 6 hours and sprinkle the remaining peppermint crisp on top. Serve and enjoy!

*I have only been able to find peppermint crisps in South Africa (I'm not sure about orley whip) so I'm afraid if you arn't from here you are probably not going to be able to find them but you should definitely get some when you come to SA! 

Thursday, 19 May 2016

Gluten free, Dairy Free and Guilt Free Chocolate, Pomegranate Tarts

This little tarts are absolutely to die for and they have very little sugar, no gluten and absolutely no dairy! 

Recipe makes 6 tarts
Chocolate Tart Base
1 cup dates
¾ cup almonds
¼ cup desiccated coconut
3 tbsp cocoa powder
Chocolate Ganache
½ cup coconut oil (melted)
⅓ cup coconut milk
¼ cup cocoa powder
1½ tbsp maple syrup
½ cup pomegranate seeds to decorate
Edible flowers (optional)

1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
2. Line 6 muffin trays with glad wrap.
3. Spoon 2 tbsp of chocolate tart mixture into each muffin tin and carefully press until a tart casing is formed.
4. Put into the freezer to set. Approximately 30 mins.
5. To make the chocolate ganache, add all ingredients into a mixing bowl and whisk until smooth and creamy.
6. Pull the tart casings out of the freezer and fill each tart with the chocolate ganache.
7. Decorate with pomegranate seeds.
8. Keep the tarts in the tin and chill in the fridge for 1 hour before serving.
9. Add edible flowers (optional).

Note: Chocolate tarts can be kept in the freezer for 1 week. Just thaw out for 30 minutes when you have chocolate cravings!

Friday, 10 April 2015

Children's cupcakes

These cupcakes are gluten free and if you use dairy free butter they can also be dairy free! They come from one of my moms cookbooks by Antoinette Savill. 

130g plus 1 tablespoon of margarine 
130g plus 1 tablespoon of caster (superfine) sugar
2 large free range eggs
Generous 3/4 cup of gluten free flour
1 teaspoon of vanilla essence 
2 heaped teaspoons of baking powder (make sure it is gluten free) 

Preheat the oven to 200 degrees Celsius 

Beat the margarine and sugar together until light and fluffy. Fold in the eggs and flour half at a time. Gently fold in the vanilla and baking powder. Divide the mixture evenly and place in cupcake cases or in a greased muffin tray. Cook for 12 - 15 minutes or until golden brown. Cool the cupcakes on a wire rack. 

Choose to ice if wanted. 

Wednesday, 24 September 2014

Chocolate Brownies

Today my sisters and I baked some brownies for my mom and dad, my dad is also gluten-free so we found a delicious recipe in my moms gluten free cook book. These brownies are gluten free and wheat free but unfortunately they do have dairy in them although you can substitute the chocolate and margarine with dairy free ones, you can get delicious dairy free chocolate from the wellness center in Palmyra Junction on main road in Claremont, Cape town, South Africa.  

  • 70g margarine
  • 100g dark chocolate (I used mint dark chocolate and it gave the brownies a lovely minty taste)
  • 3/4 cup of castor sugar
  • 2 large eggs - beaten 
  • 1/2 cup of rice flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of pure Madagascan vanilla essence (I used normal vanilla extract) 
  • 70g of chopped pecan nuts (I forgot to chop them and the recipe turned out fine, although it was a little hard to cut the brownies when nuts kept getting in the way.

  1. Preheat the oven to 180 oC. 
  2. Grease a 28cm/11 inch rectangular non-stick baking tin with spray and cook or sunflower oil.
  3. Melt the margarine and chocolate in a saucepan over a very low heat, stirring constantly.
  4. Remove from the heat, add the sugar and allow to cool slighty. 
  5. Mix in the beaten eggs, then sift in the flour, baking powder and salt and fold in the vanilla extract and the chopped nuts. 
  6. Pour the mixture in to the baking tin and bake for 30 minutes. 
  7. test with an inserted skewer that it is just cooked through (the skewer should come out clean.) 
  8. Cool in the tin and cut into squares
*When you take the brownies out do it with care as they can be quite crumbly.

Saturday, 16 November 2013

Spinach and feta pies

My mom makes these at home all the time and they are delicious! Its a really easy recipe and its egg free!


1. phyllo pastry (cut into squares)
2. feta cheese, crumbled (to taste)
3. orgran no egg - instructions on the box (you can buy this from special health shops or if you are not allergic to egg you can replace it with eggs)
4. cooked spinach (we buy a bag and cook it in the microwave)

5. 1 onion (cooked slowly, finely chopped)
6. A clove of crushed garlic
7. pinch of salt and pepper


1. Cut the phyllo pastry in squares
2. brush the pastry with butter
3. layer the phyllo pastry in a muffin tin
4. Mix the rest of the ingredients together in a bowl. 
5. Spoon the mixture into each pastry.
6. Cook in the oven at 160' C for 10 - 15 minutes



Friday, 26 July 2013

Ice cream

Today I had to do a school project for science we had to make something that could be preserved so my two partners and I decided to make ice-cream. It is really quick to make and really yummy!


250ml cream
175ml yoghurt (any flavour)
1 tin of condense milk
1 teaspoon vanilla essence
(Any extra flavoring you want e.g. Cookies, fruit, chocolate e.t.c)


1. Whip the cream until it is stiff.
2. Add your condense milk and continue whipping until it is just mixed in.
3. Add your yoghurt and mix in with a wooden spoon.
4. Add 1 teaspoon of vanilla essence.
5. Mix
7. Pour into container.
8. Freeze!

Yum yum in my tum!