Gingerbread & Coconut Kisses

Gingerbread & Coconut Kisses

Oh yum…..these were so tasty. I do love experimenting with flavours and using up what I have in my cupboards, sometimes my best recipes come from emptying my cupboards and using whatever is in there and trying things out…lol!

As it is coming up to the festive season I wanted to try some festive flavours and of course gingerbread is almost one of the all time favourites. With the coconut I wanted to create a snowy feel/look. I call them kisses because of the Jam, when you bite in you get the lovely gingerbread flavour and then the Jam gently kisses the back of your throat….yum! Baked in under 15 minutes these are a perfect quick snack with a cuppa. Will be best up to 3 days stored in an air tight container.

Makes about 20-24

200g Self Raising Flour

100g Rice Flour

1/2 tsp Baking Powder

Pinch Salt

2 Tbsp Olive Oil

40g Softened Butter

100g Dark Brown Sugar

1 Egg

2 Tbsp Honey

Finely Grated Zest of 1 Orange

For the Spice: 1 Tbsp Ground Cinnamon, 1 1/2 Tsp Ground Ginger, 1/2 tsp Ground Cloves

100g Desiccated Coconut

Rasperberry (or any flavour) Jam

2 Tbsp Icing Sugar for decoration.

  1. Preheat oven to 175 deg C Fan. Line Baking Trays with Greaseproof paper
  2. In a bowl beat together the butter, dark sugar, honey, oil, egg and citrus zest until blended.
  3. In a separate bowl mix together flours, salt, spice mix and baking powder. Spoon half of the flour into the wet mixture and bring together, add in the remaining flour mixture and mix until you have a soft dough. It will be slightly sticky, this is o.k., but if too sticky just add a little more flour. Let stand for a few minutes.
  4. Take about 1 Tbsp of the dough and roll into small balls. Place coconut into a bowl and roll each ball into the coconut to cover. Place onto the baking tray and press down with your thumb or finger to make a well in the centre.
  5. Place about 1/2 – 1 Tsp of Jam into the well and bake in the oven for approx 12 – 15 minutes until set. Remove and allow to cool for a few minutes then transfer to a wire rack.
  6. Finish off with a light dusting of Icing Sugar. Serve. Yum!

French Toast with Kale, Avocado and Tomato Balsamic Jam

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I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

 

Makes 2 portions

For the Jam

10 cherry tomatoes – 1/4

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp butter

Sprayoil

1 red onion – finely chopped

For the French Toast

2 slices of bread (I used wholemeal)

1 tbsp butter for frying

2 eggs

Salt & pepper to taste

 

1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.

1/2 Avocado – sliced

 

  1. To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
  2. Saute the onion on medium heat until tender about 5 minutes
  3. Add brown sugar, stir and cook for a further 3 minutes
  4. Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
  5. To make the French Toast:- Heat 1 tbsp butter in a fry pan.
  6. Whisk the eggs and season with salt & pepper
  7. Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
  8. Steam cook your kale.
  9. Place kale onto toast, then avocado slices then top with the jam.
  10. Serve…….so Yummy!

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