These recipes are also great for those with dietary requirements, so everyone can enjoy a sweet treat.
from the Test Kitchen
We used the McKenzie’s brand of leaf gelatine in this recipe. If you don’t have a juicer, use 2 cups (500ml) store-bought fresh carrot juice instead.
Coconut sponge with blueberry-chia conserve & yoghurt
PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 8
9 large eggs
2 teaspoons vanilla bean paste
1 cup (220g) maple sugar (see Test Kitchen notes, below)
½ cup (120g) coconut oil, melted
1½ cups (180g) almond meal
½ cup (40g) desiccated coconut
⅓ cup (50g) green banana flour (see notes)
1 tablespoon gluten-free baking powder
800g coconut yoghurt
1 tablespoon finely grated lemon rind
2 medium kiwifruit (170g), peeled, cut into wedges (see notes)
2 passionfruit (35g)
