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.
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Cauliflower wings
This amazing appetizer can be enjoyed while watching your favourite sports or entertaining your friends or just enjoying an evening with family! Its gluten-free and so healthy. It’s baked and so crispy, spicy, tangy and delicious! These cauliflower wings are plant-based and can be enjoyed with a plant-based ranch dip. Make sure to serve this delicious appetizer right away before they get soggy!
Serves 6-8
Prep time 15 mins
Cook time 35 mins
Ingredients
1 head cauliflower cut up into florets
1 cup water
1 cup (your choice all purpose flour, gluten free or almond flour)
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp sea salt
1/2 tsp parsley flakes
1 1/2 cup Panko bread crumbs
1 cup Frank’s buffalo hot sauce
1 tbsp vegan butter
1 tbsp maple syrup
Directions:
Preheat stove to 425 degrees.
Line a baking tray with parchment paper.
Mix water and flour in a large bowl enough to fit cauliflower with spices and salt and combine flour mixture with cauliflower florets.
Set bread crumbs on a flat tray
Roll battered cauliflower in bread crumbs and place on baking tray making sure the cauliflower florets are not touching each other
Place cauliflower in the oven and bake for 20 minutes. Flip and bake for another 15 minutes till crispy.
Meanwhile, in a small pan, heat Frank’s hot sauce, vegan butter, and maple syrup. Let boil and turn off heat.
Place crispy cauliflower in a bowl and toss in the buffalo hot sauce immediately or the cauliflower will get soggy.