Hot, balmy Summer days in Australia call for a freezer stacked full of ice cream options. Not one Summer went by in my childhood that wasn’t down by the beach in Byron Bay, Evans Head, or Ballina. Now, living on the Sunshine Coast, I’m completely spoilt for choice with beach options.
This fermented raspberries recipe makes a great summer drink with a big splash of sparkling wine or soda water or both. It’s also great to dress up a fruit salad or to finish a sauce for game meats.
Such a classic combination of almond and orange, this flourless cake is a real treat with the added antioxidant hit from blueberries. Make it for morning tea, a friend’s birthday, or a divine special treat for yourself. It’s perfect with a warm cuppa.
Gluten free, Dairy free, Refined sugar free, Paleo
1 cup cashew nuts
1/4 cup cacao powder
1/4 cup rice malt syrup (or maple syrup)
1 cup peanut butter (sub any other nut butter for paleo)
3 large very ripe bananas
1 tablespoon vanilla essence
1/4 cup coconut oil, melted
- To make the base – place the cashew nuts in a food processor and process until roughly chopped. Add the cacao powder and rice malt syrup and pulse until combined and a dough forms.
- Divide the base mixture into 8 even pieces and using your fingers gently flatten out inside the base of 8 individual silicon muffin moulds.
- To make the pie filling – place all ingredients in a food processor and process until well combined. Pour the filling evenly on top of the base and place the muffin mould in the freezer.
- Before serving remove the pies from the silicon mould and allow to thaw for about 10 minutes before eating.