Cherry Ripe Brownie

Makes: 24 squares

Brownie Ingredients:

• 3 eggs, beaten
• 1/2 cup maple syrup
• 1/4 cup milk
• 1/3 cup butter, melted
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut flour
• 3 tablespoons cacao powder

Filling Ingredients:

• 300g pitted cherries, drained (fresh, frozen or canned)
• 100g shredded coconut
• 60g chia seeds
• 90g coconut oil, melted
• 2 tablespoons maple syrup

Topping Ingredients:

• 200g dark chocolate
• 1 tablespoon coconut oil

Method:

• Preheat the oven to 180 degrees and prepare either a brownie tin (18 x 25cm) or a 20cm square tin by greasing and lining with baking paper with an overhang on 2 opposite sides to allow the slice to be easily lifted out once set
• Whisk together the eggs, maple syrup, milk, butter, baking soda and the vinegar until well combined
• Mix through the cacao and coconut flour until smooth and well combined
• Pour the batter evenly into the prepared tin
• Bake for 25-30 minutes or until the centre is set
• Remove from the oven, leave the brownie in the tin and sit for at least 15 minutes before preparing the filling.
• To prepare the filling, place all the ingredients into a food processor and pulse until combined and textured with some small lumps of cherries.
• Spread the mixture evenly over the brownie base and place in the freezer while you prepare the topping.
• To prepare the topping, place the dark chocolate and coconut oil in an small heatproof bowl and sit over a saucepan of simmering water stirring with a butter knife until melted
• Spread the topping evenly over the cherry filling and place on a flat surface in the fridge for a minimum of 3 hours, but preferably overnight to allow to set.

Recipe Notes:

• To increase the vibrancy of the middle layer you can add in a small amount of red food colouring.
• To slice use a sharp blade knife dipping the blade into a jar of boiling water between each slice to easily slide the knife through the slice
• Store in an airtight container in the fridge for a maximum of 7 days (if it lasts that long)
• The brownie base is freezer friendly on its on but it is not suitable for freezing as a complete slice
• To make the brownie base dairy free you can replace the milk with coconut milk and the butter with nuttalex or coconut oil

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Maple Glazed Ribs
Serves: 4

Ingredients

• 4 portions ribs
• 1 large onion
• 1 cup apple juice
• 2 tablespoons maple syrup

Rub Ingredients:

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon instant coffee
• 1 teaspoon ground ginger
• 1/2 teaspoon ground chilli

Method:

• Place all of the dry rub ingredients into a small mixing bowl and combine well
• Peel your onion and slice into quarters horizontally and loosely place the large onion rings over the bottom off your slow cooker bowl
• Add in the apple juice to the slow cooker bowl
• Use your hands to generously rub the spice mix over both sides of the ribs until very well coated and place them in the slow cooker bowl to sit on top of the onion rings
• Place the lid on the slow cooker and cook on LOW for 6-8 hours
• Remove very gently from the slow cooker bowl and place on a baking tray lined with baking paper
• Tip the liquid out of the slow cooker bowl into a small saucepan and add in the maple syrup, simmer for about 10-15 minutes until thick and gooey
• Evenly spread the maple glaze over the ribs and then place the ribs under the grill for 10 minutes until the glaze is golden and bubble

Recipe Notes:

• Store Covered in the fridge for no longer than 3 days
• This recipes is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

French Onion Soup Mix
Makes 2 portions

Ingredients:

• 50g dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt reduced chicken stock powder
• 1 teaspoon celery salt
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon turmeric
• 1/2 teaspoon black pepper

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mexican Spice Mix
Makes 2 portions

Ingredients:

• 2 teaspoons chilli powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

Recipe Notes:

• Store in an airtight container for a maximum of 30 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Moroccan Spice Mix
Makes 2 portions

Ingredients:

• 3 teaspoons ground nutmeg
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon cinnamon

Method:

• Mix all ingredients until well combined
• Store in an air tight container or zip lock bag.

Recipe Notes:

• Store in an airtight container for a maximum of 30 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.