Co-op Recipes

 
 
Coconut & Pineapple Cake

Source: Sachiko / Dining Story


(18cm pound cake mould)

Ingredients:

120g rice flour

20g coconut flour

1tsp baking powder

2 eggs

100g raw sugar

100g coconut oil (melted)

Half pineapple

50g sugar

1tsp rice flour

(heat the oven 200 degrees in advance)


1. Chop pineapple into chunky pieces and cook with 50g of sugar in a pan. When the pineapple gets soggy, drain the juice and cool down on a plate. Use about 140g of them without juice.

2. In a mixing bowl, whisk the eggs and sugar together till all the sugar is dissolved.

3. Add sifted rice flour, coconut flour and baking powder and mix well.

4. Add the coconut oil little by little and mix well.

5. Coat the pineapple with the rice flour then mix into the mixture (#4).

6. Place in a mould and bake it for 35 minutes.


You can change the pineapple to dried fruits or fresh banana and there is no need to pre-cook them with sugar or coat with the flour.


Gluten free

Dairy free

All organic ingredients can be purchased from Manly Food Co-op.

 
Tofu Cheese Cake

Source: Sachiko / Dining Story


(18cm round cake tin)

Ingredients (room temperature):

200g firm tofu

150g cheddar cheese

100g yoghurt

100g honey

2 eggs

Juice of 1 lemon

30g quinoa flour

1 tsp baking powder


1. Mix all ingredients except flour in the processor for 3 minutes until they become liquid. (instead of the processor, you can use a stick blender)

2. Sift the flour and baking powder together into the mixture.

3. Fold the flour into the mixture with a spatula.

4. Pour the mixture into a tin and bake for 40 minutes in the pre-heated oven at 180 degrees.

5. Rest in the fridge over night before you eat.

 
“Brigitta’s” ....


Apple Cake


Ingredients:

  1. •Organic apples, egg, butter, milk, sugar.

  2. •Biodynamic fresh-milled spelt + wheat flour.

  3. •Pure lemon essence, cinnamon.


Method:

  1. •[to be confirmed]



Organic Apple/Peach Cake


Ingredients:

  1. •Organic Granny Smith apples, Freshly milled spelt & wheat BD flour, BD egg, organic raw sugar, organic milk, risin, cinnamon, pure lemon essence, organic butter.


Method:

  1. •[to be confirmed]

 
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Carob & Walnut Cake

Source: Sachiko / Dining Story


(18cm mould)

Ingredients:

150g carob buttons

150g sugar

60g cream

40g butter

50g brown rice flour

3 eggs

100g roasted nuts


1. Put carob, butter and cream in a bowl together and gently heat in steaming water to be melted.

2. Separate egg white and egg yolk in different bowls.

3. Add half sugar to egg yolk and beat until the colour gets creamy.

4. Add the carob mixture into the egg yolk mixture and mix well.

5. Add sifted flour into the carob mixture.

6. In another bowl, beat the egg white and add 1/2 left-over sugar, twice. Beat until it gets soft peaks.

7. Add 1/3 of egg white into the mixture of carob then mix well.

8. Add the left-over egg white and fold into the mixture gently.

9. Pour the mixture into the butter-coated mould.

10. Crush the nuts to make chunky pieces and sprinkle on the top of the mixture.

11. Bake at 175 degrees for 45 minutes.


All organic ingredients can be purchased from Manly Food Co-op.

 
Inca Berry Muffins

Source: Sachiko / Dining Story


(24 small muffins)

Ingredients:

150g Inca berries

100g butter

100g yogurt

100g raw sugar

1 egg + 1 egg yolk

150g brown rice flour

50g coconut flour

1tsp baking powder



1. Soak the inca berries in warm water for 15 minutes and drain the water.

2. Chop the inca berries.

3. Mix the soft butter and sugar together till it becomes like cream.

4. Add beaten eggs to the butter mixture little by little and mix well.

5. Add the yogurt and the inca berries to the mixture.

6. Sift  brown rice flour, coconut flour and baking powder together on to the mixture and fold in (it looks a bit floury but is OK).

7. Put the mixture into small muffin tray and bake in the oven at 180 degree for 15 minutes (for a normal muffin tray, it takes 35 minutes).


Gluten free

All organic ingredients can be purchased from Manly Food Co-op.

 

Carob Slices

Source: Sachiko / Dining Story



(10 slices)

Ingredients:

400g carob buttons

50g butter

50g dried currants

50g chia seeds

50g sliced almond

30g puffed rice



1. Put carob and butter in a bowl and melt on simmering hot water.


2. Chop the almond finely.


3. Once the carob mixture is melted, add all other ingredients.


4. Place a baking sheet on a tray and spread the mixture on it.


5. Set in the fridge and cut into slices or break into small pieces.


Gluten free

Sugar free

All organic ingredients can be purchased from Manly Food Co-op.