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Category
Baking
Sheryl and I got together yesterday to make easter treats for the team at Bestow, we decided on a raw chocolate fudge outer with a chewy, soft caramel centre which we then rolled in a pistachio crumb. Possibly a little bit fiddly to make but we had fun and the end result is yummy! In hindsight we should have done some progress shots but completely forgot as we were so involved in figuring out the recipe as we went. I had found the gorgeous egg containers at a gorgeous Rotorua store - The Living Room Col[...]
Here's a stunning cake recipe from our recipe journal - Bestow Treats II. Here at Bestow we adore this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it's also great as a dessert. Now that berry season is upon us, use fresh berries rather than frozen. 3 cups of almond meal Pinch of Himalayan or sea salt 1 teaspoon of baking powder 1 1/2 tea[...]
These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. You can also make this as one large tart you just need to cook the crust longer. They smell divine as they cook too! Almond Crust 130 grams butter 1/3 cup manuka honey 200 grams ground almonds 1 teaspoon almond extract 2 teaspoons fresh rosemary leaves pinch of salt Preheat oven to 180ºC. Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your[...]
With Anzac day on our doorstep and because this year is the first time that its a long weekend, we decided to celebrate with a gluten free recipe for the famous Anzac biscuits! Traditionally of course the Anzac biscuit is made with rolled oats, in the recipe below we have achieved a very similar taste without the rolled oats. ANZAC BISCUITS RECIPE 2 cups almond meal 1 cup slivered almonds 1 cup macadamia nuts, chopped finely 2 cups coconut, desiccated 1 teaspoon vanilla extract 3/4 cup rice mal[...]