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Chocolate & Macadamia Custard Tart


Good Morning friends, I hope this finds you all well. We are all well here. If you are around on my Facebook page you would see that I have taken a little time of work for some mental health time out. I am spending these days wisely, reading, relaxing, walking and having down time with my family. I am also taking the time to really get to know ‘Mabel’ my gorgeous Belling Oven, my happy place. I created these tarts recently and I am super excited to share the recipe with you. I hope you love them as much as we did. Let me know!

Chocolate & Macadamia Custard Tarts

(gluten free, dairy free, soy free, additive free)

1 cup buckwheat flour

¾ cup rice flour

¼ cup rapadura

good pinch salt

4 tblspns peanut butter

¾ cup water

2 cups rice milk

2 eggs

2 tblspns cacao

1 tspn vanilla essence

5 tblspns tapioca flour

8 medjool dates – seeds removed

½ cup macadamias

Preheat oven to 180c (or 160 fan forced)

Lightly oil 6 mini tart tins and set aside (see notes below).

In a large bowl mix both flours, rapadura and salt.

Add peanut butter and mix well.

Gradually add the water, mixing well until a soft dough is formed.

Roll out pastry onto a lightly floured surface (rice flour) until the dough is 5mm thick.

Using a butter knife, cut out a round and place into the tart tins then remove excess pastry from the sides.

Bake in the preheated oven for 5 minutes then set aside.

Meanwhile place the remaining ingredients into a food processor and blitz on high or until ingredients are broken down.

Pour the chocolate mixture into the pre-cooked bases and bake for 20 minutes (or until set when you gently touch the top)

Allow to cool at room temperature before enjoying or store in the fridge for 2-3 days.

To serve: drizzle with melted chocolate on top or fresh fruit and cream if your intolerances allow it.

Notes and Tips:

* The pastry can be made ahead and stored in the fridge for up to 1 week in an airtight container, until ready to use.

* You can make one large tart with this mixture also. You will need to increase the cooking time to 30-35 minutes, depending on your oven.

* You can swap the rice flour and rice milk to flour and milk of your choice

* You can swap the rapadura for any dry sweetener of your choice

Have a happy day!

Take Care of You,

Collette x

Asian Chicken and Corn Soup


Good Afternoon! Happy Monday! I hope this finds you all well. We are all well here, it is still a tad like Winter here in Tasmania (last week we had a day that topped 5 degrees C!) so my slow cooker and soups are still in good use.

I wanted to share with you all this beautiful and nutritious broth based soup that my family loves. It makes LOADS, so it is perfect to help with getting a few meals for lunches or another nights dinner sorted and into the freezer. I truly hope you love it as much as my family does.

Asian Chicken and Corn Broth

(gluten, dairy, preservative, egg, nut free)

2kg chicken drumsticks

¼ cup tamari sauce *

4 litres water

1 large zucchini – halved

1 large carrot – peeled and quartered

1 stalk of celery – quartered

3 tblspns apple cider vinegar

1 tspn dried thyme leaves

1 tspn dried rosemary leaves

good pinch salt and pepper

4 cobs of corn

6 spring onions

100g rice vermicelli noodles

Place the chicken drumsticks into a large bowl and pour over the tamari sauce. Coat well and marinate for 1-6 hours (covered in the fridge), depending on how much time you have.

Preheat oven to 180c OR 160 fan forced and line a large tray with baking paper. Cook chicken for 50 minutes.

Place the chicken and all its juices, water, zucchini, carrot, celery, apple cider vinegar, thyme, rosemary, salt and pepper into a large saucepan. Bring to the boil.

Turn the heat down to a simmer, place the lid on and simmer for 2 hours.

Remove the chicken and vegetables from the pan, keep the chicken on one plate, you may discard the vegetables* and return the soup to the saucepan.

Carefully using a sharp knife cut the corn kernels off the corn and cut the spring onions into approximately 1cm pieces.

When cool enough to touch, remove all the chicken from the drumsticks.

Return the broth to the boil. Add the corn and spring onions and boil gently for 10 minutes. Add the rice vermicelli noodles and chicken and boil for a final 2 minutes.

Serve as is or with extra spring onions and coriander on top.

Notes and Tips:

  • Tamari is wheat free soy sauce, if no intolerances, you can swap for soy sauce
  • I personally don’t like to eat the vegetables after they have been cooked this long but it is purely personal preference. My dog gets my vegetables
  • This makes a massive batch of soup to feed approximately 10 people, you can halve it if you prefer, otherwise it does freeze well
  • With my new Belling oven I have a ‘griddle’ so the first time I was testing this recipe I grilled the corn on that first. My family loved the taste of this soup with the charring of the corn, however, as I know not everyone has this available or wants to do this extra step I left it out. You can of course add this step in if you prefer – I would recommend you do it if you can
  • 2cm x 2cm chunk of grated turmeric at the end is beautiful in this soup also, just for an added nutritional boost

Wishing you a wonderful week ahead,

I look forward to connecting with you more soon,

Take Care of You,

Collette x

Tamari Almonds


Good Morning, I hope this finds you all well.

I am popping by quickly this morning to share with you this super easy and family favourite recipe ‘Tamari Almonds’. With only two ingredients needed and the end result is a healthy snack that you won’t be able to stop eating, we call this one a winner. I hope you love them as much as my family does. 

Tamari Almonds

2 cups raw almonds

1/4 cup tamari sauce (wheat free soy sauce)

Place the almonds and the tamari into a medium bowl and stir well, until the almonds are thoroughly coated. Allow to ‘marinate’ for 10-60 minutes (depending on how much time you have, the longer the tastier though).

Meanwhile preheat oven to 160c and line a large tray with baking paper.

Drain off excess tamari from the almonds then place the almonds on one layer on the tray.

Bake for 10 minutes. Roughly stir, then bake for a further 10 minutes.

Allow to cool at room temperature before enjoying.

Store in an airtight container.

Wishing you a wonderful weekend ahead.

I look forward to connecting with you more soon,

Take Care of You,

Collette x

Dark Chocolate Fat Bombs

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