Easy party recipes (Part 1) Fancy Rum balls made of cake crumbs!

Rum balls
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A promise is a promise so, here’s the first part!
What do you do after you’ve cut and shaped a birthday cake or sliced and set the fruit or chocolate cakes which are set beautifully on the table but are left with a load of uneven broken slices and crumbs nobody want? You make Rum balls!
Yes, it’s that simple, cheap, quick & easy 🙂 (I got this trick from a friend about a year ago)
I will give you the natural & regular recipe for those who are not particular about sugar.

Ingredients
———-

1. 1/4 of a big bowl of cake crumbs
2. 1/2 to 1 cup of organic soy milk. Half for the rice syrup users. (or regular organic milk)
3. 1/4 cup of rice syrup. That might make it sticky so add a little rice flour to compensate. (1/4 cup icing sugar if you prefer to rice syrup)
4. 1 tsp. vanilla essence (look for the natural ones in a nature shop if possible)
5. 2-4 tbsp of Rum according to taste (optional)

Method
——

Roll in shredded coconut or cover in melted organic (if possible) chocolate, put in paper baking cups, refrigerate and serve!

Raisin flavor
————-

1. Add 1/4 cup raisins
2. A sprinkle of red wine (instead of Rum)
3. Roll in melted chocolate & add one raisin on top

Coconut flavor
————–

1. Add 1-2 cups shredded coconut
2. Pour organic melted chocolate in the bowl instead of rice syrup

This is just a beginning… everyone can put their signature to it. I played around a lot with this recipe along the time. You just have to dare and not be afraid of being creative, you can always correct a mistake by adding a thickener or loosen it the other way with a liquid ingredient while tasting all along, it’ll always turn out good. The Rum balls can range from very small to medium or even large if you fancy. They can be coated in shredded coconut, in plain dark or white melted chocolate, literally any coating of your choice, colored or chocolate sprinkles, caramelized chopped hazelnuts are particularly classy, there is no end to the possibilities… You just need an extra pair of hands to shape the balls and it’s finished in a much quicker time than on your own.

Note:
The chocolate has to be melted with a drizzle of oil, on the very lowest fire you have, from the start or it’ll burn! I use number 1 on my electric cooker or a Bain-Marie which is simply putting a small bowl with your chocolate in within a larger bowl (or pan on stove) of boiling water which will slowly melt it.

Enjoy it and let me know if you tried!

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My dead-easy mock honey cake recipe! (100% natural & no machinery needed)

My mock honey cake
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If you have followed my blog you know about my all-wholemeal-Spelt-sugar-free cakes. This is a recipe I found in a magazine which I have “translated” to my ingredients (a friends taught me flexibility when following new recipes) my family absolutely loved it and actually preferred it to the too sweet honey cake. It is so easy to do you only have to stir for 2 mn by hand.
Let me know 🙂

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Ingredients
———–

1. 3/4 cup Tea (boil half the amount add 1 tea bag,when water’s colored add the other half cold non-boiled)
2. 1. 1/2 cup rice syrup (honey or any natural sweetener)
3. 2 cups wholemeal Spelt flour (or any white flour you have)
4. 1 pinch of salt
5. 3/4 to 1 tbsp baking powder
6. 1 tsp ginger powder (I left it out once & it was fine)
7. 1/2 tsp cinnamon
8. 2 eggs (I put 1 egg once & it was perfect)
9. 1/4 cup of olive oil (nobody feels it but take the oil of your choice)

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Method
——

Put it all in a bowl, stir then pour in baking pan. If you want two cakes as I’ve done just double the recipe.
Bake in oven for 1 hr on 120 degrees Celsius (248 Fahrenheit) then, the last 15 mn on 150 degrees Celsius (302 Fahrenheit)
Enjoy the compliments you’ll get for not much effort 😉

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Monte Carlo ” adapted ” easy biscuit recipe 100% natural!

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Hi everyone!

This recipe is, as the tittle specifies, adapted.
Meaning, I transfer it to my ” natural-sugar-language ” which is quite intricate, to say the least 🙂
It needs a lot of perseverance, stubbornness and space for trial and error.
It took me three batches to get to it, but some prefer the first, which had the disadvantage of loosing
it’s shape in the oven ( the pyramid fell but it was crunchier ) so, I’ll give you the two recipes.

P.S There’s no coconut in, for the coconut sensitive, no margarine or butter only oil which does less,
long term damage. I got good feedback from my family but let me know, your comments are important!

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Ingredients
————

1. 3/4 cup oil ( olive, sesame or other )
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 cup Spelt flour ( or any other )
4. 3 Tbsp cornflour
5. 1 tsp baking powder
6. 1 egg ( only if using sugar!! )
7. 2-3 Tbsp whiskey or rum ( optional )

Method
——–

Mix it all together by hand, shape it, in the shapes your heart desires and put in oven ( on baking sheet obviously )
at 150 Degrees Celsius = 302 Degrees Fahrenheit for 20 mn, in a preheated oven.
For decoration you can stick a clove on the top of the pyramid or sprinkle cinnamon before you put in oven.

The flatter & crunchier
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This is the first batch recipe, it is crunchier but flat.
The recipe has just a slight difference in the quantities,
nevertheless, it has own specific distinction.

Ready for the oven
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Ingredients
————

1. 1 cup oil
2. 3 Tbsp ( heaped ) Rice syrup ( or 2 Tbsp sugar )
3. 3 1/2 Tbsp ( heaped ) cornflour
4. 3 1/2 cup flour
5. 1 tsp baking powder
6. 1 egg ( for the sugar users only! )

Method
——

Same as above, but on 180 Degrees Celsius = 356 Degrees Fahrenheit
for 10-15 mn, Check after 10, in a preheated oven.

Freshly backed!
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Chocolate, raisins ( or carob ) sugar free yeast dough roll recipe

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This recipe is not one of my easiest ( I had to let the dough rise ) but it’s nourishing, it’s a good
unsweetened chocolate roll for recess at school or at work. All in all, I’d say it’s
a recipe worth doing every once in a while.
I use the bread machine on dough program, to mix it and let it rise. It’s quicker, but you can do it
the ” longer “Way 🙂 the only difference with the machine is, that it requires dried yeast.

Enjoy the experience!

The making of…
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Ingredients
———–

1. 325 ml = 10.9 u.s oz Water
2. 3 Eggs
3. 800 gm = 1.764 lb Spelt flour ( or any other )
4. 4 tbsp olive or sesame oil
5. 4 tbsp rice malt ( honey or any other natural sweetener, or 3 tbsp sugar )
6. 2 tsp salt
7. 2 1/4 tsp dried yeast ( or fresh but then you have to prepare it with a few grain of sugar and luke warm water )

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Ingredients ( to sprinkle on rolled out dough )
———————————————–

1. Carob powder ( or chocolate )
2. Raisins
3. oil
4. Rice malt
5. Cinnamon
6. Poppy seeds
7. Optional: Sesame seeds

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Method
——

Let it mix and rise, then roll out, cut the dough in four on baking paper, set aside three and roll out the fourth.
Sprinkle carob powder, oil, raisins, rice malt, roll, put on baking paper on baking oven tray.
Take rice malt, dilute it with a bit of water and spread on roll, decorate with poppy seeds, sesame seeds or anything you fancy!

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You can improvise any filling you want ( eg. sliced apples ) I did part of it with, cinnamon, poppy seeds, rice malt and oil.
Then the last roll I put cocoa, rice malt, oil and raisins.

Put in oven at 150 Degrees Celsius = 302 Degrees Fahrenheit, check after twenty minutes ( I always prefer to be safe than sorry 🙂 )
This time after 30 minutes I cut the roll in two to make sure it wasn’t raw inside.

Enjoy doing it and let me know your results!

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