MAKES 12
Chocolate and raspberry has got to be one of my favourite flavour combinations. Here the bitterness
of the cacao powder together with the tartness of the raspberries goes off like a party in your mouth.
Ingredients
60 g (½ cup) cacao powder
100 ml coconut oil, melted
125 g Lemon–Macadamia Butter
140 g (1 cup) coconut sugar
4 eggs
100 g (1 cup) almond meal
160 g (1 cup) macadamia nuts,roughly chopped
½ teaspoon ground cinnamon
1 vanilla pod, split and scraped pinch of sea salt
125 g (1 cup) fresh raspberries
Method
Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
Place all the ingredients except the raspberries in a bowl and mix to form a batter.
Spread the batter evenly over the prepared baking tin, dot the raspberries evenly over the surface and bake for 25–30 minutes, or until the top is looking firm and crunchy and gives a little resistance
when lightly touched.
Remove from the oven and leave to cool in the tin, then cut into 12 pieces. Store in an airtight container for up to 7 days.
What I love
Macadamia nuts contain more heart-healthy monounsaturated fat per serving than any other nut.
This ‘good’ fat helps lower unhealthy cholesterol levels and high blood pressure.
Recipes extracted from Eat Clean by Luke Hines. Available now, Plum, $39.99. Buy the book here.
Porridge is my favourite breakfast and in winter I eat it almost every day. This is the best version for weekday mornings as you soak the oats while you get...
On February 12, 2016
This is an absolute classic. Everyone in the family will love this one. I like doubling the recipe and making this when my friends come over for dinner.
On January 26, 2018
My first ever job was at Brumby’s bakery when I was 15-years-old, and my favourite thing was their baby banana breads. When you work at a bakery, at the end...
On March 20, 2015
Crab is a real delicacy and a special treat, partly because so much effort goes into extracting the beautiful sweet white flesh. The best way to involve your mates in cooking is...
On December 20, 2013
This recipe is grain-, gluten-, dairy-, nut- and refined sugar–free. Seriously, how often can you say that about desserts? These cupcakes are to die for. Don’t wait for high tea...
On April 4, 2014
This spicy North African–style marinade adds a chilli kick to grilled chicken, as well as a sweet, smoky flavour. Served with a simple scoop of couscous and a dollop of...
On May 1, 2015