Live Life Nourished

Chocolate Macadamia Cake with Macadamia Maple Cream

{ Ingredients }

3 cups almond meal

1/2 cup tapioca flour

3/4 cup coconut sugar

1 cup raw cacao

2 tsp baking powder

4 large eggs

1 ½ cups macadamia nut milk or plant based milk

1/2 cup macadamia oil or melted coconut oil

2 tsp vanilla extract

1/2 cup chopped Australian Macadamias

Frosting:

1 can full fat coconut milk, refrigerated overnight

2 heaped tbsp macadamia nut butter

2 tbsp pure maple syrup

1/2 cup sliced strawberries

1/3 cup chopped Australian Macadamias

Pre-heat oven to 175°C. In a mixing bowl combine almond meal, tapioca flour, coconut sugar, cacao and baking powder. In a separate bowl whisk eggs and add milk, oil and vanilla. Add wet mixture to dry mixture and combine. Stir through chopped macadamias nuts. Pour into a lined/ greased round cake tin. Bake in oven for 40 minutes or until cooked through. Allow to cool. Meanwhile, take out can of coconut milk from fridge. Scoop out solids that have risen to the top (reserve liquid for another use). In a mixing bowl whip coconut cream solids with macadamia nut butter and maple syrup using electric beaters until thickened. Store in fridge to further thicken and until cake is cooled. Once cake is cooled, slice horizontally into two or three layers. Spread cream in between layers with slices of strawberry, saving some frosting for the top. Top with fresh strawberries and chopped macadamia nuts.

+ Serves 6-8 + Prep: 10 min. Cook: 40 min.

Coconut Beef Curry

{ Ingredients }

1 tbsp coconut oil

1 brown onion, chopped

3 garlic cloves, crushed

2 tsp curry powder

1 ½ tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp paprika

1 tsp cardamom

Pinch chilli powder (to taste)

Pinch salt

1 kg organic beef chuck (cut into 2-3 cm cubes)

2 x 270ml canned coconut milk

4 cups riced cauliflower

Fresh coriander to serve

Fresh lime wedges to serve

Fresh chilli to serve

In a large heavy-based saucepan, heat coconut oil and sauté onions for 2 minutes over medium heat until soft. Add garlic and spices. Stir over low-med heat for 1-2 minutes or until fragrant. Add beef and brown for 2-3 minutes. (I use Sherwood Road Organics.) Add coconut milk and bring to a simmer. Cover and simmer for 1 - 1.5 hours or until meat is tender. Meanwhile, heat extra coconut oil in a large, deep frying pan and add riced cauliflower with 1 tbsp water, stir over medium heat until soft. Check curry for seasoning and adjust by adding extra salt if needed. Serve cauliflower rice and curry into serving bowls. Top with fresh coriander and lime wedges and fresh chilli for freshness.

+ Serves 6-8 + Prep: 10 min. Cook: 1 hr 30 min.

No Bake Chocolate Brownies

{ Ingredients }

1 cup macadamia nut butter

2 cups almond meal

1/2 cup raw cacao power

2 tbsp coconut flour

6 tbsp rice malt syrup

2 tbsp melted coconut oil

1/2 cup Australian Macadamias

Dairy free chocolate ganache:

100 g your favourite dark chocolate (sugar free, dairy free)

1/2 cup coconut milk solids

2 heaped tbsp macadamia nut butter

4 tsp coconut flour

To make macadamia nut butter, process raw macadamia nuts (approx. 1 - 2 cups) in a food processor to make a buttery paste. In a mixing bowl combine almond meal, cacao powder and coconut flour. In a small saucepan heat macadamia nut butter, rice malt syrup and coconut oil to melt. Stir together to combine and add to dry mixture. Combine well and transfer to a small lined baking tray. Press firmly to mould into tray. Transfer to fridge for 1 hour to firm. Meanwhile, in a heat proof bowl, melt chocolate over boiling water. Add macadamia butter to melted chocolate and mix through. Add coconut milk solids and mix through. Add coconut flour and combine well. Spread ganache over brownies. Chop macadamias and sprinkle on top of ganache. Transfer back into fridge for ganache to firm up. Slice with a clean, wet knife. Keep refrigerated.

Notes: If you have a sweet tooth, add up to ¼ extra coconut sugar to cake recipe or additional maple syrup to the cream.

+ Serves 24 + Prep: 25 min

Recipes, Casey-Lee Lyons, www.livelovenourish.com.au