Dessert, Gluten Free, Holiday baking, Easter Annie Muljiani Dessert, Gluten Free, Holiday baking, Easter Annie Muljiani

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.

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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:

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:

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:

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.

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Dessert Annie Muljiani Dessert Annie Muljiani

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:

Directions:

  1. Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.

  2. In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.

  3. Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.

  4. Add the pistachios and cranberries and mix by hand.

  5. Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.

  6. Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.

  7. Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.

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Baking essentials, Dessert, Snacks, Vegan Annie Muljiani Baking essentials, Dessert, Snacks, Vegan Annie Muljiani

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:

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!

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Beverages, Breakfast, Brunch, Dessert, Valentines Annie Muljiani Beverages, Breakfast, Brunch, Dessert, Valentines Annie Muljiani

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:

Directions:

  1. Heat milk in a saucepan over medium heat.

  2. Add all ingredients except the coffee

  3. Transfer to a blender till smooth

  4. Pour into a mug or on top of your favourite coffee.

Enjoy!

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Baking essentials, Dessert, Valentines Annie Muljiani Baking essentials, Dessert, Valentines Annie Muljiani

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:

Directions:

  1. Preheat oven to 350 degrees F

  2. Melt chocolate, coffee and butter in a large bowl in the microwave on medium for 2-3 minutes.

  3. Stir until smooth and let it cool completely

  4. 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.

  5. Combine dry ingredients and add alternatively with buttermilk into the mixer until well blended.

  6. Pour into 2 -9” greased round cake pans.

  7. Bake at 350 degrees F for 30 minutes or until cake springs back when lightly pressed in centre.

  8. Cool 15 minutes; remove from pans. Cool on rack completely before frosting.

  9. Fill and frost with cinnamon whipped cream and sprinkle top with coarsely grated chocolate.

Cinnamon whipped cream

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.

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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.

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Dessert, Gluten Free, Snacks, Valentines Annie Muljiani Dessert, Gluten Free, Snacks, Valentines Annie Muljiani

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:

  1. 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!!

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Dessert, Snacks Annie Muljiani Dessert, Snacks Annie Muljiani

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

  1. Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.

  2. Scrape down sides and set aside.

  3. Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.

  4. Slice strawberries (the backs so they sit up straight)

  5. Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry

  6. Finish each with a sprinkle of graham crumbs and serve.

Makes 16

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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:

Directions:

  1. Grind walnuts into powder in a food processor

  2. Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated

  3. Add cocoa and maple syrup and mix all ingredients in a food processor.

  4. Shape into molds of your choice (hearts for Valentines)

  5. Top with your favourite dried fruit, coconut, goji berries or just leave them plain.

Enjoy!

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Dessert, Holiday baking, Snacks Annie Muljiani Dessert, Holiday baking, Snacks Annie Muljiani

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:

Directions:

  1. Preheat the oven to 350 degrees F

  2. 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.

  3. 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.


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Dessert, Gluten Free, Snacks, Sugar Free Annie Muljiani Dessert, Gluten Free, Snacks, Sugar Free Annie Muljiani

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:

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

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Dessert, Snacks, Vegetarian Annie Muljiani Dessert, Snacks, Vegetarian Annie Muljiani

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:

  1. In a small saucepan bring water, sugar and saffron to boil

  2. In a medium sized saucepan melt butter and add broken vermicelli and saute till golden brown.

  3. Add sultans and cook for a couple of minutes till they pop.

  4. Add the boiled sugar syrup to the vermicelli being careful not to burn yourself.

  5. Continue cooking till water has evaporated.

  6. Cover pot and bake in a preheated oven at 250 degrees for about 20 minutes.

  7. Garnish with crushed pistachios, crushed almonds and pomegranate seeds.

  8. 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

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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:

Directions:

  1. in a skillet, melt coconut oil on medium to hight heat.

  2. Add bananas and saute till caramelized. Let cool

  3. Transfer bananas to a freezer safe bowl or zip lock bag and freeze

  4. In a blender, add frozen bananas, Galloway’s peanut butter, almond milk

  5. Blend all ingredients till smooth

  6. Garnish with your choice of nuts. We added pistachios and almonds

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Breakfast, Brunch, Dessert, Valentines, Vegetarian Annie Muljiani Breakfast, Brunch, Dessert, Valentines, Vegetarian Annie Muljiani

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

Add the dry ingredients to the wet mixture:

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.

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Dessert, Gluten Free, Snacks, Valentines Annie Muljiani Dessert, Gluten Free, Snacks, Valentines Annie Muljiani

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:

  1. 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!!

Read More

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:

Directions:

  1. Grind walnuts into powder in a food processor

  2. Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated

  3. Add cocoa and maple syrup and mix all ingredients in a food processor.

  4. Shape into molds of your choice (hearts for Valentines)

  5. Top with your favourite dried fruit, coconut, goji berries or just leave them plain.

Enjoy!

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Dessert, Snacks Annie Muljiani Dessert, Snacks Annie Muljiani

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

  1. Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.

  2. Scrape down sides and set aside.

  3. Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.

  4. Slice strawberries (the backs so they sit up straight)

  5. Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry

  6. Finish each with a sprinkle of graham crumbs and serve.

Makes 16

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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

Directions

  1. Beat egg whites with a pinch of salt in a mixer till stiff peaks form

  2. Add vanilla extract and almond extract and mix again and set mixture aside.

  3. In a bowl, add 5 cups of almond flour and sugar and mix.

  4. 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.

  5. Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.

  6. 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!

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Dessert, Holiday baking Annie Muljiani Dessert, Holiday baking Annie Muljiani

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

Directions

  1. 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.

  2. Beat cream cheese and sugar in a mixer on medium low till smooth (about 2 mins)

  3. 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.

  4. Pour batter into a prepared pan. bake cheesecake until deeply brown on top and still very jiggly in the centre, 60-65 minutes.

  5. Let cool ( It will - don’t worry) completely and remove the parchment carefully. Slice into wedges and serve at room temperature.

  6. You should bake ahead and serve chilled

Enjoy!!!

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