Galloway's flourless hazelnut cake icing/ganache
Got a last minute cake to bake? Or maybe you’re craving some for yourself? It’s simple. Just add 6 eggs and bake at 350 degrees for 30 minutes and you have a cake to impress your guests in no time. If you’re vegan, just add 6 chia eggs or 6 flax eggs or 6 Tbsp of our egg replacer and you have a vegan cake to enjoy! It’s gluten free and delicious! and only has three ingredients: ground hazelnuts, organic sugar and gluten-free baking powder. We are proud to say our featured product, Galloway’s flourless hazelnut cake mix is in select stores as well.
Easy whipping cream icing recipe:
Whip 500 ml whipping cream or coconut milk whipped with 1 tablespoon cocoa, I tsp instant coffee and add your choice of sweetener to taste (sugar, stevia , maple syrup, honey, or agave)
Ganache Topping:
1 Cup Whipping Cream
1⁄2 Lb Semi Sweet Chocolate, in small pieces
Heat the cream until small bubbles form around the edge. Do not boil. Pour over the chocolate pieces and stir until smooth.
Assembly:
Spread the bottom layer with the filling, replace the top layer and coat with the ganache. Refrigerate until the ganache is set.
Chocolate ganache icing with coconut cream:
Enough to ice a 3 layered cake
2 cans of coconut cream
5 cups of semi sweet chocolate chips
2 tsp vanilla
Bring the cream to a simmer. Turn off the heat. Add the chocolate chips and let sit for 2-3 minutes and whisk till melted.
Lavender flavour - add 1-2 drops food grade lavendar oil and whisk into melted chocolate.
Persian rose flavour-add 2 tsp high quality distilled rose water and honey to taste
Let mixture cool and cover overnight at room temp. The icing will be perfectly spreadable the next day.
Refrigerate any leftovers
Other uses can be chocolate fondue.Microwave for 20-30 seconds at a time until consistency is spreadable.
Chocolate pistachio coconut bars
This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.
Ingredients for the base:
1 cup raw almonds
1 cup medjool dates
!/4 cup organic cacao powder
2 tbsp melted coconut oil
Directions for the base:
Pulse the almonds and cacao in the food processor until it resembles a fine crumb.
While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.
Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.
Ingredients for the filling:
1 cup dried cranberries
3/4 cup desiccated coconut unsweetened
2 tbsp melted coconut oil
1/2 cup raw pistachio nuts
1/2 cup coconut cream
Directions for the filling:
Pulse the cranberries, coconut and pistachios in the food processor until chopped
Add the coconut oil and coconut cream and pulse again until the mixture is well combined
Pour the mixture on top of the base and return to the freezer to set.
Ingredients for Chocolate topping:
1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup organic cacao powder
Directions for chocolate topping:
Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.
Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.
Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.
Pistachio and cranberry shortbread
Absolutely delicious and I can eat these all day long. Not too much sugar and a very nice texture. The best shortbread cookie I have ever had. I tried a few out and this one really is a hit with the family. Just made some for gifts over the weekend and kept eating as I wrapped them.
Makes 24 cookies
Ingredients:
1 cup all purpose flour
1/4 cup sugar
1/2 cup butter chilled, cut into cubes
1/4 tsp salt
1/4 cup dried cranberries
1/4 cup pistachios
1/2 tsp vanilla extract
Directions:
Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.
In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.
Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.
Add the pistachios and cranberries and mix by hand.
Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.
Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.
Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.
Chocolate biscotti with hazelnuts
This simple twice baked chocolate biscotti recipe has a perfect crunch and crispy texture and makes them ideal for dunking into your favourite hot beverage.
Servings: 72 biscottis
Ingredients:
1 cup hazelnuts raw
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
1 cup granulated sugar
3 eggs room temperature
2 tsp vanilla extract
Directions:
Preheat oven to 325 degrees (Position rack in the center)
Line a large baking sheet with parchment paper
Spread hazelnuts on a baking sheet and toast in the oven for about 12-15minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. rub hazelnuts together to remove skin.
Increase oven temperature to 350 degrees.
In a medium bowl, sift and whisk together the dry ingredients (flour, cocoa, baking powder and salt) Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachement, beat butter and sugar until fluffy.
Beat in eggs, one at a time
Add vanilla extract
Add flour mixture to egg mixture with a wooden spoon until just incorporated (do not over mix)
Fold in choppeed hazelnuts and chopped chocolate
Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15 inch log. Flatten each biscotti log until 1 1/2 inches wide.
Transfer to a cutting board
Use a serrated knife, slice cookies at an angle about 1/2 inch thick.
Place the sliced cookies back on the baking sheets and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crispier they get) Turn them over at around the 10 minute mark
Remove from oven and enjoy!
Beet latte
Feel your heart beet this Valentine’s Day with a cup of love! ❤️ Beets are full of antioxidants and reduce inflammation and risk of heart disease. This concoction with our organic beet powder and a strong brewed coffee is sure to make you fall in love.
Ingredients:
1 shot of espresso (or 2 ounces of strong brewed coffee)
2 tsp organic beet powder
1/8 tsp organic Ceylon ground cinnamon
1/8 tsp ground ginger
Pinch of ground cloves
Pinch of ground nutmeg
2 tsp maple syrup or honey
¼ tsp vanilla extract
1 cup of your choice of milk
Directions:
Heat milk in a saucepan over medium heat.
Add all ingredients except the coffee
Transfer to a blender till smooth
Pour into a mug or on top of your favourite coffee.
Enjoy!
Egyptian Chocolate cake
Tried this amazing chocolate cake made by my friend, Kaneez at a party and had to share. I had no idea there was an Egyptian chocolate cake but apparently the spices, coffee and dark chocolate make it quite rich and delicious and Egyptian. It can be served as a wonderful dessert at a Valentine’s party, birthday or anniversary. I loved the amazing flavours of spices and whipping cream with chocolate. Thank you Kaneez for sharing!
Ingredients:
3/4 cup butter
1/2 cup strong brewed coffee
1 1/2 cup organic cane sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
Directions:
Preheat oven to 350 degrees F
Melt chocolate, coffee and butter in a large bowl in the microwave on medium for 2-3 minutes.
Stir until smooth and let it cool completely
Add mixture to a mixing bowl and Stir in sugar, beat in eggs one at a time on low speed of electric mixer. Add vanilla.
Combine dry ingredients and add alternatively with buttermilk into the mixer until well blended.
Pour into 2 -9” greased round cake pans.
Bake at 350 degrees F for 30 minutes or until cake springs back when lightly pressed in centre.
Cool 15 minutes; remove from pans. Cool on rack completely before frosting.
Fill and frost with cinnamon whipped cream and sprinkle top with coarsely grated chocolate.
Cinnamon whipped cream
500 ml whipping cream
1/4 cup organic cane sugar
2 tsp vanilla extract
1/2 tsp organic Ceylon cinnamon
Combine cream, sugar vanilla and cinnamon in a large mixing bowl. Beat on high speed of electric mixer until soft peaks form and mixture is thick enough to spread.
How to melt chocolate
Check out our chocolate melting guide on our shop in our chocolate section.
Some more tips:
make sure to cut the chocolate into fairly small uniform pieces. Good quality Callebaut chocolate works well too.
All microwaves are different so use your discretion and stop every 20 seconds and stir using a rubber spatula and scrape the sides. Chocolate should take about 2 minutes to melt.
Stop heating the chocolate and remove it from the microwave once the chocolate is mostly liquid but there are a few solid pieces remaining. Continue stirring until completely melted.
Use melted chocolate for chocolate glaze, to dip strawberries in, holiday shortbread and other cookies and donuts.
Kulfi hearts
Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.
I have added some cocoa powder to some of the mixture to make it chocolatey.
You can try different variations like mango pulp, rose water, etc.
Ingredients:
385 ml tin evaporated milk
300 ml condensed milk
250 ml whipping cream
1/4 tsp cardamom ground
6 strands saffron
10 almonds, coarse ground
10 pistachio kernels, coarse ground
Directions:
Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)
Enjoy!!
My strawberry hearts
No bake and so simple and easy. These look so divine and classy and so romantic! It’s a great Valentines day dessert but you can make these on any occasion. The graham crumbs are a hit and yes they taste like “New York style” cheese cake. Instead of your regular cheese cake ingredients, I substituted sour cream for thick Greek style yogurt and maple syrup for sugar. You can make it plant-based too by substituting non-dairy cream cheese and cream.
Serves 2
Prep /cook time 10 mins
Ingredients:
4oz cream cheese, softened( Daiya plain cream cheese- dairy free)
2 tbsp maple syrup
1/4 cup thick Greek yogurt ( Chobani oat yogurt)
1 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup whipping cream( Silk brand dairy free whipping cream)
8 large strawberries, (tops cut and split length wise)
1/4 cup graham crumbs
Directions
Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.
Scrape down sides and set aside.
Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.
Slice strawberries (the backs so they sit up straight)
Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry
Finish each with a sprinkle of graham crumbs and serve.
Makes 16
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Tasha's jam filled cookies
My daughter Tasha just arrived for the holidays from University and took over the kitchen. She made a million of these cookies and well you can’t just have one. The coconut makes it nutty and sweet and the flavours of the different jams are mouth watering.
Makes 32 cookies
Ingredients:
3/4 Lb unsalted butter 9room temperature)
1 cup organic cane sugar
1 tsp vanilla extract
1/4 tsp kosher salt
3 1/2 cups all purpose flour
1 egg beaten with 1 tbsp water for egg wash
6 -8 ounces sweetened flaked coconut
strawberry, apricot, or raspberry jam (your choice)
Directions:
Preheat the oven to 350 degrees F
In an electric mixer, cream together the butter and sugar until they are combined and then add the vanilla. Separately, sift together the flour and salt. Add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on floured board and roll together into a flat disk. Wrap in saran wrap and chill for 25 minutes.
Roll the dough into 1 oz balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and make an indent with your finger. Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25 minutes until the coconut is a golden brown colour. Cool and serve.
Shrikand
Shrikand is a traditional thick and creamy Indian sweet made from strained yogurt. It is often served as part of the thali platter or with puris (puffed deep fried whole wheat bread). It is a traditional dessert in the Gujarati cuisine. This recipe is the shorter and more simpler version than the authentic recipe where the yogurt is hung in a muslin bag for hours to strain the water. Thick yogurt like Skyr is available now and it makes the dreamiest, creamiest dessert of all time.
Serves 4-6
Ingredients:
500 grams of Skyr thick Icelandic yogurt
6 tbsp organic sugar
1 tsp cardamom ground
1/2 tsp nutmeg ground
2tbsp almonds and pistachios coarse crushed (save some for garnish)
10 strands saffron bloomed
Directions:
Bloom saffron in 2 tbsp of warm water. In a mixing bowl, add all ingredients to the thick and creamy skyr yogurt. Mix all ingredients and serve cool with the thaali or enjoy on its own as a refreshing dessert. Serve in tiny bowls and garnish with nuts.
Variations:
for a rose flavoured shrikand, add 1 tsp rose water instead of saffron and garnish with dried rose petals
for mango shrikand, add 1/2 cup mango pulp and garnish with nuts and sliced mango
for sugar-free version, substitute Krisda sugar
Sev (Sweet vermicelli) and Sev Kheer dessert for Eid
Eid is a happy festival celebrated on the last day of Ramadhan by all Muslims around the world. Sev and Sev Kheer is enjoyed traditionally during the day while celebrating. Sev is a special sweet dish made with butter, vermicelli, sugar and saffron. Scroll down to see the Sev kheer recipe. Eid Mubarak!
Serves 6
Ingredients:
1/4 cup butter
150g vermicelli noodles
20 sultanas
1 1/2 cup water
3/4 cup sugar
20 strands saffron
Directions:
In a small saucepan bring water, sugar and saffron to boil
In a medium sized saucepan melt butter and add broken vermicelli and saute till golden brown.
Add sultans and cook for a couple of minutes till they pop.
Add the boiled sugar syrup to the vermicelli being careful not to burn yourself.
Continue cooking till water has evaporated.
Cover pot and bake in a preheated oven at 250 degrees for about 20 minutes.
Garnish with crushed pistachios, crushed almonds and pomegranate seeds.
Serve with hot papadums.
Sev Kheer
Sev Kheer is a vermicelli pudding and is a must have during the month of Ramadhan as well as on the last day, celebrated as the festival of Eid by Muslims around the world.. This was one of my favourite puddings growing up and I have to have it on Eid. Use our recipe for Sev and just add boiled milk and enjoy warm or cold. It’s your choice. I love it warm.
Serves 6-8
Ingredients:
1 litre milk
1/4 cup whipping cream or heavy cream
1 can evaporated milk
2-3 tbsp sugar
1/2tsp cardamom ground
1/4 tsp nutmeg ground
15 strands saffron
1 teaspoon slivered almonds
1 teaspoon pistachios crushed
Directions:
Bring milk and sugar to boil and then add cardamom, nutmeg and saffron
Add boiled milk to sev and mix thoroughly
Garnish with pistachios, almonds, pomegranate or rose petals
Banana peanut butter ice cream
When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.
Ingredients:
3/4 tablespoon coconut oil
2 medium ripe bananas, slit in half and cut into 2 inch pieces
2 tablespoons Galloway’s fresh ground peanut butter
1/4 cup almond milk
Directions:
in a skillet, melt coconut oil on medium to hight heat.
Add bananas and saute till caramelized. Let cool
Transfer bananas to a freezer safe bowl or zip lock bag and freeze
In a blender, add frozen bananas, Galloway’s peanut butter, almond milk
Blend all ingredients till smooth
Garnish with your choice of nuts. We added pistachios and almonds
Valentine beet pancakes (You are the beet to my heart)
These pink pancakes will have your loved ones asking for more. Either make it with a beet or our red beet powder. So easy and so delicious. Add fruit and whipped cream and share with your loved one or eat on your own.
Blend the following wet ingredients in a food processor
2 tsp beet powder (or 1/2 steamed beet)
1/2 cup almond milk
1 egg
1/3 cup Greek yogurt
2 tsp vanilla extract
1 tbsp coconut oil
1 tbsp organic coconut sugar or organic cane sugar
Add the dry ingredients to the wet mixture:
2/3 cup organic all purpose flour
1/3 cup organic quick oats
1tsp baking powder
pinch Himalayan salt
Blend till you get a nice thick batter
Melt butter on a griddle or frying pan on medium heat and pour batter in mini circles, big circles, heart shapes or whatever shape you desire. Watch for bubbles turning into holes and turn pancakes over.
Makes 6 medium pancakes.
Kulfi hearts
Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.
I have added some cocoa powder to some of the mixture to make it chocolatey.
You can try different variations like mango pulp, rose water, etc.
Ingredients:
385 ml tin evaporated milk
300 ml condensed milk
250 ml whipping cream
1/4 tsp cardamom ground
6 strands saffron
10 almonds, coarse ground
10 pistachio kernels, coarse ground
Directions:
Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)
Enjoy!!
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
My strawberry hearts
No bake and so simple and easy. These look so divine and classy and so romantic! It’s a great Valentines day dessert but you can make these on any occasion. The graham crumbs are a hit and yes they taste like “New York style” cheese cake. Instead of your regular cheese cake ingredients, I substituted sour cream for thick Greek style yogurt and maple syrup for sugar. You can make it plant-based too by substituting non-dairy cream cheese and cream.
Serves 2
Prep /cook time 10 mins
Ingredients:
4oz cream cheese, softened( Daiya plain cream cheese- dairy free)
2 tbsp maple syrup
1/4 cup thick Greek yogurt ( Chobani oat yogurt)
1 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup whipping cream( Silk brand dairy free whipping cream)
8 large strawberries, (tops cut and split length wise)
1/4 cup graham crumbs
Directions
Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.
Scrape down sides and set aside.
Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.
Slice strawberries (the backs so they sit up straight)
Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry
Finish each with a sprinkle of graham crumbs and serve.
Makes 16
Almond amaretti cookies
These have got to be my old time favourite cookies! They are so moist and chewy and full of almond flavour!! These Italian cookies are are naturally gluten free, made with almond flour, sugar, egg whites and a splash of almond extract. You can also make these sugar free by adding stevia or your favourite sugar free swetener. Enjoy these anytime of the year with a cup of expresso or a tea.
Ingredients
5 egg whites
1/4 tsp salt
5 cups almond flour
1 1/2 cup sugar
1/2 tsp vanilla extract
2tbsp almond extract
1/2 cup icing sugar
Directions
Beat egg whites with a pinch of salt in a mixer till stiff peaks form
Add vanilla extract and almond extract and mix again and set mixture aside.
In a bowl, add 5 cups of almond flour and sugar and mix.
Fold in the almond flour mixture into the egg whites a little at a time with a spatula til you have a thick paste texture.
Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.
Place cookies onto a cookie sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees for 25 minutes.
You can make a little hole in the centre and add an almond, or cherry or jam or a coffee bean.
Enjoy!
Basque burnt cheesecake
You really can’t mess this cheesecake up. It wants to be burned and cracked.. This recipe was inspired by Molly Baz. One of my favourite New York style cheesecake that I enjoy over the holidays.
Ingredients
unsalted butter for the pan
2 LB cream cheese (room temperature)
1 1/2 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/3 cup all purpose flour
Directions
Preheat oven to 400 degrees F. Butter a 10” springform pan. Then line with 2 overlapping 16X12”sheets of parchment making sure the parchment comes at least 2” above all sides. You won’t end up with a clean look and that is okay! Place pan on a rimmed baking sheet.
Beat cream cheese and sugar in a mixer on medium low till smooth (about 2 mins)
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Add cream, salt and vanilla extract and beat until combined.
Pour batter into a prepared pan. bake cheesecake until deeply brown on top and still very jiggly in the centre, 60-65 minutes.
Let cool ( It will - don’t worry) completely and remove the parchment carefully. Slice into wedges and serve at room temperature.
You should bake ahead and serve chilled
Enjoy!!!