Cacao Chocolate, Biscuit and Citrus Peel no bake squares

200g Cream crackers, chopped very roughly (not too smooth)

500g icing sugar, sifted

250 g butter/margarine

75 ml cacao, sifted

1 large egg

Preserved ginger in syrup, drained and chopped

Glazed citrus peel, chopped

Melt the butter/margarine in a deep pot on stove.  Add icing sugar & cocoa and stir over medium heat till smooth.  Beat in the egg quickly.  Remove the mixture from the stove and add the cream crackers.  Add the chopped ginger and citrus peel and stir well.  Spoon into a greased pan, press lightly down all over and let it cool.  Cut into squares when its set and keep in the fridge.

Recipe origin unknown, Photo - Alma Pretorius.

 

Cacao (chocolate) Orange Risotto Dessert in Oven

3 cups boiling water

1 c white rice (ordinary rice)

2 tsp ground cinnamon

2 cups coconut milk 

1 c brown sugar (or less)(or substitute)

½ cup cocoa powder

1 tsp vanilla / caramel essence

Zest of 1 orange

Juice of 1 orange

Tin of mandarin oranges – to serve

Preheat oven to 200 oC.  Place boiling water, rice, cinnamon, coconut milk, sugar, cocoa powder, vanilla, orange zest and orange juice in a 1.5L casserole oven dish with a lid and stir to combine.      

Cover the dish with a lid and bake for 40 minutes.   Remove dish from the oven, stir, cover again and bake for another 40 minutes – test to see if rice is soft but not mushy.     Remove and let cool down.  Serve with mandarin oranges / fresh orange slices.  Alma Pretorius

 

Gluten free Bean and Date Brownies

1 can (425 g) kidney beans, drained and rinsed very very very very well!!!

1 heaped tbsp ground espresso coffee powder / or instant coffee powder granules

3 large eggs

½ cup (100 g) chocolate slab, cut into chips (or milk discs)

¾ cup date puree* (see bottom for recipe)

½ tsp baking powder

½ cup cocoa powder

2 tsp vanilla essence (or 1 tsp vanilla extract)

3 tbsp cherry flavored yoghurt (or any other yoghurt – natural is fine too)

½ cup salted peanuts, chopped coarsely (or any other nuts – or leave out)

 

Date puree:

1 cup pitted dates

½ cup hot water

Blend the dates and hot water till they form a smooth paste.  (this date puree can be used in baked recipes instead of sugar. )

 

Preheat oven to 180 oC.  Line square baking pan with baking paper. In food processor, mix the black beans with metal blade till very smooth.   Add eggs, yoghurt, baking powder, cocoa powder, coffee granules, vanilla & date puree.  Process till nicely blended.  Add the peanuts / nuts and pulse 5 times.  Pour the mixture evenly into the prepared baking pan.  Sprinkle with chocolate chips. 

Bake for 25 minutes – test if test skewer comes out clean. Otherwise bake longer.

Keep in tray for 10 minutes, cut and carefully remove.  Place on wire rack and let cool completely before serving. 

Recipe and photo:  Alma Pretorius 

You can easily freeze this.