This simple three ingredient Burnt Honey Macadamia Yoghurt Parfait is the perfect combination of sweet, buttery macadamia praline with a slightly tart yoghurt parfait. It’s easy to make but looks and tastes special. This recipe does require cooling and freezing- take note of this so you start it early enough to enjoy for dessert! Take…
Recipe by Kristin Cosgrove This Honey Sweetened Burnt Basque Cheesecake is perfect for celebrating with friends and family. It is deliciously decadent and impressive, yet simple to make. The ruby red raspberry sauce is quite tart, but when paired with the rich creaminess of the cheesecake, the flavours balance perfectly. The cheesecake requires six hours…
Recipe by Kristin Cosgrove Rocky Road makes an indulgent treat. My friends and family have come to expect my Caramel Popcorn Rocky Road, all tied up with a bow, for a gift at Christmas time and I love making it for them. Rocky road can be made with store bought or homemade chocolate and almost…
Recipe by Kristin Cosgrove Tiramisu is a celebration of all things Italian and I love making it for special occasions. There are many ways to make tiramisu, and many short cuts that can be taken. Even though when using store bought ingredients like Savioardi (lady finger) biscuits and packaged mascarpone cheese, the results are still…
This Strawberry Pan Pudding has become my family’s all time favourite dessert. Every single one of us loves it equally, which rarely happens. It’s a bonus that it’s super easy to make too with basic pantry staples. It’s so wonderful to enjoy good, basic home cooking that is made with simple ingredients and a whole…
These delicious Poached Spiced Oranges is so easy to make and a lovely light dessert to end a meal. My mum always made poached oranges when she had an adults only dinner party, always adding a good splash of Cointreau to the syrup. So there’s something very nostalgic about this dish for me. Take a…
This Butterscotch Self Saucing Pudding one for the dessert loving mums out there. Using coconut sugar or rapadura gives the pudding a gentle sweetness with such a delicious flavour. A lovely baked crust on the pudding with gooey sauce underneath and dolloped with cream- a truly delightful mix of tastes and textures that will please…
Recipe by Kristin Cosgrove
We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? My Chocolate Mug Cake is just the thing for those evenings when a simple, sweet treat is needed. However, a word of warning; it is dangerously easy and fast to make (and even easier to eat).
Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.
Makes one large or two smaller mug cakes.
Chocolate Mug Cake
- 2 tbsp rice malt syrup, honey or maple syrup
- 2 tbsp butter – melted
- 2 tbsp cacao – or unsweetened Dutch process cocoa
- 1 free-range or organic egg/s
- ¼ cup almond meal
- ⅛ tsp baking powder
- ⅛ tsp sea salt (optional – I love a sweet /salty flavour)
- Preheat the oven to 170°C/340°F (fan-forced).
- Mix the sweetener, melted butter (or coconut oil) and cacao together in a small mixing bowl.
- Add the egg and whisk well with a fork or small whisk.
- Add the almond meal, baking powder and salt and mix very well.
- Spoon the mixture into a medium sized ramekin or divide between two smaller ramekins (I share this amount of mixture with my husband and I find it generous enough, however, he would happily eat it all to himself).
- Bake in the oven for 10-15 minutes. 10 minutes will give you a cake that is still gooey in the middle, whereas closer to 15 minutes will result in a firmer cake.
- Serve immediately.
- I like to serve with vanilla ice cream or coconut yoghurt and mixed berries
- Follow the instructions above from step 2 through to step 3.
- Transfer the mixture into one or two microwave safe mugs.
- Cooking one cake at a time, place the mug on a *plate, then put it inside the microwave and cook for approximately one minute. All microwaves are different so I suggest checking at the 45 second mark and potentially cooking for up to 90 seconds.
- *Microwave cooking can be unpredictable, and while this hasn’t happened during testing, I recommend placing a plate under your mug during cooking just in case spillage occurs.
Dairy-freeCoconut oil can be used as a substitute for butter.
Low-fructoseChoose rice malt syrup as sweetener.
Nut-freeSub the almond meal with spelt flour or flour of choice.
Loved this decadent dessert? Let us know in the comments below.
Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.
You can find me on Instagram at @kristinjcosgrove
At this time of the year I’m always coming up with recipes to use up end of season stone fruit…these Plum Honey Yoghurt Ice Blocks are a result of plums that had seen better days. This recipe is also perfect for a large tub of icecream if a neighbour comes by with a bucket of…
I love the flavours of these Chargrilled Peaches with Maple Macadamias. It is such a quick and easy dessert or sweet treat and is a fabulous way to use up peaches towards the end of the season. This dessert is one that looks fabulous and combines the sweetness of peaches and the crunch of macadamias…
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This Jamaican Chocolate Semifreddo was born from my love of a well-made ice cream! There is a flavour called Jamaican Chocolate I enjoyed many years ago that is now etched in my memory because it was absolutely divine. So it was only fair that I replicate the flavours of that delectable treat in this nourishing…
This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.
Topped with the protein rich, nutty crumble it makes a delicious, nourishing dessert that’s healthy enough for brekkie.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Apple Raspberry Rhubarb Macadamia Crumble
- 30 g butter
- 4 Granny Smith apples – large ones, peeled and diced
- 1 bunch/s rhubarb – finely sliced
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 tsp ground cinnamon
- 100 g raspberries – fresh or frozen (1 cup)
- 50 g butter
- 100 g almond meal
- 1 tsp ground cinnamon
- 85 g rice malt syrup, honey or maple syrup
- 100 g rolled oats – or rolled quinoa flakes for grain-free
- 125 g macadamia nuts – (1 cup)
- Pre-heat your over to 180°C/350°F (fan-forced).
- In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
- Lastly fold through the raspberries and turn off the heat immediately.
- To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. Thermomix, 4-6 pulses.
- Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. Thermomix, reverse 4-6 pulses.
- Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.
- Warm with cream, Crème Fraîche, yoghurt or ice-cream.
- Re-heat in a low oven (covered with foil) until just hot.
- Store in an airtight container in the fridge or freezer.
Gluten-freeReplace the oats with rolled quinoa flakes.
Dairy-free/ veganReplace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).
Nut-freeReplace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.
Let me know how you love this nourishing and delicious crumble recipe in the comments below.
These Fudgy Sourdough Chocolate Brownies are a very decadent way to use up discarded sourdough starter. They aren’t an every day snack, more of a celebration treat. Seeing we are welcoming new members into the family, and with Father’s Day coming up, I thought I’d better fast-track this simple recipe. I’ve been working on producing…
This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational. The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.
My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Banana Rhubarb and Raspberry Slice
- 125 g butter - at room temperature
- 25 g coconut sugar or rapadura - 2 tbsp (optional)
- 2 free-range or organic egg/s
- 250 g banana/s - they need to be very ripe (1 cup approximately)
- 1 tsp vanilla - powder, extract or essence
- 100 ml milk - of choice
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- ¼ tsp sea salt
- 200 g wholemeal spelt flour - (1¾ cups approximately)
- 2 stem/s rhubarb
- 140 g fresh raspberries (can use frozen if you like)
- Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
- Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
- Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
- Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.
- Airtight in the fridge or freezer.
Dairy-freeReplace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).
Gluten-freeReplace the flour with your favourite GF flour.
Egg-freeRach tested egg-free for me and I'm happy to announce chia eggs were a success.
Different fruitYou can absolutely switch up the fruit to suit your tastes and what's in season.
Boost the proteinAdd any nuts or seeds to the batter or top.
TipThe bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.
I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too.
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