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 fo 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.

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:

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.

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

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!

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

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!!!