www.monicatopliss.com.au
Use the whole range of Monica’s Mixes to create all your most delicious & nutritious Christmas ever!
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200g Monica’s Muffin Mix (half a packet) 40g raw cacao powder 100g raw sugar 400ml coconut milk 35g water 300ml cream or sweet cashew cream 30g mixture of cranberries and goji berries 1 tbls orange juice, brandy or cointreau 1 tsp orange zest 25g icing sugar Preheat oven to 180oC and line a 20 x 30 cm (approx.) shallow baking tray with baking paper. Soak fruit in juice/liqueur and zest. Place the muffin mix, cacao powder, and sugar into a bowl. Whisk in the coconut milk and water. Pour mix into baking tray. Bake for 20 mins.
Remove from oven and allow to sit for 5 minutes in tray. Lift paper and sponge out of the tray, and roll up with the paper still attached. Leave until completely cold. To fill, gently unroll the sponge. Whip the cream and icing sugar until stiff. Spread over the sponge, and scatter with the soaked fruit. Roll up, and tightly wrap with in plastic wrap, twisting the ends to keep it all secure. Refrigerate for a minimum of 2 hours. Cover with chocolate coconut ganache, and garnish with cherries and berries.
4 Monica’s Mixes Wraps 250g spreadable cream cheese 50g semi-dried tomatoes, well drained and chopped 1/2 cup finely chopped parsley 1/2 cup finely sliced shallot Spread wraps with cream cheese. Sprinkle 2 wraps with semidried tomatoes and 2 with parsley and shallots. Roll wraps firmly, tucking the first edge under quite tightly. Place the rolls on a tray in the fridge for at least an hour. To serve, slice the rolls into 2cm pieces. Place on serving platter with cut faces up to show the colour.
100g diced apple 50g frozen blackberries 1 tsp raw sugar 1 tsp lemon juice 45g Monica’s Paleo Flour Mix 15g coconut sugar 25g coconut oil 8g shredded coconut 10g flaked almonds 1 tbls water Pinch salt Pinch nutmeg Combine fruit, sugar and lemon juice. Place fruit mixture into a small ovenproof dish. Mix all crumble ingredients. Scatter crumble over the fruit. Bake in a preheated oven at 180oC for 25 mins.
*Place coconut oil in freezer until hard. Then grate and return to freezer. It is now ready to use in Paleo pastry.
130g frozen grated Place the frozen grated coconut in a bowl with the flour, coconut oil* sugar and salt. Using a fork, give the mixture a quick stir. Avoid overheating the mixture as you want the shreds of 240g Monica’s frozen coconut oil to remain very cold. Add the egg and Paleo Flour Mix water, and using your fork, mix well. Lastly using your 50g sugar hands, bring the dough together to form a ball. Ÿ tsp salt Roll out the dough and cut 6 x 10cm pieces with a round 1 egg
110ml ice cold water
cookie cutter. Place the circles into bases of a muffin tin and blind bake for 10mins at 180oC. Roll out the scraps of dough and cut small stars or hearts to top the tarts. Fill with fruit mince, top with star or hearts and brush tarts with egg wash. Bake for 15 minutes.
130g cornflour (cornstarch) 240g Monicas GF Flour Mix 1.5 tsp dried yeast 1.5 tsp salt 20g psyllium 1 tbls olive oil 1 tbls sweetener* of choice 400g warm water
* use either raw sugar, rapadura, coconut sugar, honey or molasses.
Place all ingredients except water in a bowl. Whisk in the warm water and beat until thick. Place in a warm spot covered with a tea towel for 1 hour. Transfer dough to a tray lined with baking paper and shape into a low, long rectangular shape. Allow to prove for 10 minutes. Preheat oven to 200oC. Place bread into very hot oven for approx 40mins or until a deep golden colour. Cool on a rack and do not slice for 4 hours minimum. Cut into long, thin slices across the loaf. Spread the slices on a tray and bake for 10 mins in a low oven until crisp and dry. The crostini is now ready for topping.
100g unsalted butter 60g raw or white icing sugar 230g Monica’s Gluten Free Flour Mix ½ tsp salt 1 tbls ground cardamom Preheat oven to 140oC Line a baking tray with baking paper. Cream the butter and icing sugar until thick, white and creamy. Fold in the flour, salt and cardamom. Shape the shortbread into a 15cm circle approximately 1cm deep. Flute the edges using your fingertips. Make holes in the top using the prongs of a fork, and score the top into 8 wedges. Bake for 30-40 minutes, or until pale golden. Place baking tray on a wire rack to cool, allowing the excess steam to escape. Cut into 8 wedges.
sponge
120g butter at room temperature 1 cup castor sugar 2 eggs at room temperature 1 ½ cup Monica’s Gluten Free Flour 1 ½ tsp baking powder ¼ tsp salt 4 tbls milk Preheat oven to 180oC. Line 2 x 15 cm shallow cake tins with baking paper. Whisk the butter and sugar until white and creamy. Lightly beat the eggs, and gradually add into the butter mix, beating well between additions. Lastly add the flour, salt, baking powder and milk, and whish well. Divide the batter between the 2 cake tins, and bake for 25 minutes or until golden and cooked. Allow to cool. For the trifle, crumble the cakes and divide into 4 piles. Use a large clear glass bowl or individual glasses to build your trifle.
whipped cinnamon cream
300ml pure cream 1 tsp cinnamon 2 tbls orange juice Whisk ingredients until thick enough to dollop. fruit Sauce
2 cups mixed frozen berries 1 tbls goji berries 2 tbls chia seed 1/4 cup fresh orange juice Mix ingredients together and set aside. trifle
Begin with a layer of cake crumbs. Top with 1/4 fruit sauce and 1/4 cream. Repeat until all ingredients are used. Make sure you layer neatly so the colours of the layers look pretty through the glass. Top with toasted flaked almonds. Set aside in the fridge for at least 1 hour for the flavours to mingle and become delicious.
150g Monica’s GF Flour Mix ½ cup (125g) raw sugar 1 tsp baking powder ¼ tsp salt ½ tsp ground nutmeg ¼ cup (50g) raisins ¼ cup (35g) chopped walnuts ¼ cup (45g) thinly sliced dried apricots, soaked for 1 hour 80g melted butter 1 tbls (15g) water 1/2 cup flaked almonds
Preheat oven to 160oC and line an 11cm x 22cm loaf tin with baking paper. Place the first 7 ingredients into a bowl. Squeeze water from apricots, and add to the dry mix together with melted butter and water. Combine to a dough, and press into loaf tin. Press flaked almonds on top. Bake for 30 minutes or until golden. Leave tin to cool on a wire rack. Once shortbread reaches room temperature, cut into bars.
Monica Topliss is Australia’s leading gluten free chef. As a coeliac, a mother and chef, Moni’s journey has led her to specialise in fail-proof, allergen free recipes for the whole family. This range of packet mixes are highly versatile, easy and very convenient. Containing high protein organic sesame flour, green banana flour that is high in resistant starch, organic golden flax meal, organic coconut flour, organic psyllium, organic tapioca flour, as well as a variety of seeds, this mix is the first of its type on the market. Monica’s mixes and flours will leave you feeling fuller for longer, and feeling satisfied for hours.
www.monicatopliss.com