Quinoa mud cake (Bondi Harvest)
Blog Words : Food & Drink | 24 April

3 gluten-free deserts inspired by Sydney's Bondi Beach

This characterful beach-side community has inspired a new recipe book of fresh, honest food – here are three of our favourite gluten-free, paleo and vegan sweet treats

Quinoa mud cake

Serves  8–10

Yep, you read that correctly – quinoa mud cake. A combination of health food and everyone’s favourite decadent treat, it’s the ultimate in yin and yang hipster desserts.

1 tablespoon coconut oil
65 g (2¼ oz/1 cup) shredded coconut, plus 35 g (1¼ oz/½ cup) extra for dusting the tin
500 g (1 lb 2 oz/2½ cups) cooked quinoa
330 ml (11¼ fl oz/11⁄3  cups) coconut water
80 ml (2½ fl oz/1⁄3  cup) coconut cream
4 eggs
1 teaspoon vanilla extract
zest of 1 orange
185 g (6½ oz/¾ cup) butter
295 g (10¼ oz/11⁄3 cup) sugar
105 g (3½ oz/1 cup) 100 per cent raw cacao powder
1½ teaspoons baking powder
1⁄3  teaspoon bicarbonate of soda (baking soda)
½ teaspoon salt
60 g (2¼ oz/½ cup) raspberries, to serve
2 figs, quartered, to serve



Preheat the oven to 180°C (350°F). Brush a 23 cm (9 inch) spring-form cake tin with the coconut oil. Sprinkle the 35 g of shredded coconut over the coconut oil and roll the tin around, so the coconut sticks to the side evenly.

Put the quinoa, coconut water, coconut cream, eggs, vanilla, zest and butter in a food processor and process until smooth. Transfer to a large bowl.

Put the 65 g of shredded coconut, sugar, cacao powder, baking powder, bicarbonate of soda and salt in a medium bowl and mix together.

Add the dry mixture to the quinoa mixture in the large bowl and stir to combine. Pour into the cake tin and bake for 40–60 minutes, or until a skewer inserted into the centre comes out clean. Serve with the raspberries and figs.

Raw avocado, chilli, cacao & coconut tart

Serves 8

Yep, it has avocado and chilli in it, and it’s a dessert! Avocado gives this tart the most unreal creamy, silky-smooth texture, almost like a chocolate mousse – not to mention it’s considered a superfood. Pow!

4 avocados
1 vanilla bean, split and seeds scraped
150 g (5½ oz) 100 per cent raw cacao powder 5 tablespoons coconut oil
zest of 1 orange
½ red chilli, seeded and diced 4 tablespoons honey
155 g (5½ oz/1 cup) toasted macadamia nuts, chopped


Base
1 tablespoon chai leaves
160 g (5½ oz/1 cup) pitted dates 80 g (2¾ oz/½ cup) almonds
35 g (1¼ oz/½ cup) shredded coconut 3 tablespoons coconut oil



Brew a cup of chai tea with 250 ml simmering water and chai leaves for 10 minutes. Put the dates in a small bowl and pour the strained chai tea over them. Set aside to soak overnight.

To make the base, put the soaked dates, almonds, coconut and coconut oil in a food processor and blend until smooth. Press into the base of a 35 cm x 13 cm (14 inch x 5 inch) slice tin. Put in the fridge for 30 minutes to set.

To make the filling, put the avocado flesh in a food processor and give it a buzz. Add the vanilla seeds, cacao powder, coconut oil, zest, chilli and honey and buzz until the mixture comes together.

Spoon on top of the base and scatter over the macadamia nuts. Put in the fridge for at least 2 hours. Slice and serve.

Raw caramel slice

Serves 8

Caramel slice might sound like a naughty treat, but it’s not! This caramel slice is all about flavour with none of the bad stuff.

135 g (4¾ oz/½ cup) tahini
125 ml (4 fl oz/½ cup) maple syrup
250 ml (9 fl oz/1 cup) coconut oil
1 vanilla bean, split and seeds scraped

Choc topping
250 ml (9 fl oz/1 cup) coconut oil, melted
3 tablespoons agave syrup
3 tablespoons cocoa

Base
160 g (5½ oz/1 cup) almonds
85 g (3 oz/½ cup) pitted dates
2 tablespoons coconut oil



To make the base, put the almonds, dates and coconut oil in a food processor and process until smooth. Press into a 35 cm x 13 cm (14 inch x 5 inch) slice tin lined with baking paper. Put in the fridge for 10 minutes to set.

Meanwhile, make the filling. Put the tahini, maple syrup, coconut oil and vanilla seeds in the food processor and process until smooth. Pour the mixture over the base and return to the fridge for 30 minutes to set.

To make the top chocolate layer, put the coconut oil, agave syrup and cocoa in a bowl and mix to combine. Pour the mixture over the filling and return to the fridge for 30 minutes to set.

These recipes were taken from Bondi Harvest by Guy Turland and Mark Alston, published by HarperCollins, £20.

Main image: Quinoa mud cake (Bondi Harvest)
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