2019-09-01_Food_Heaven

Cheddar biscuits

MAKES 12

4 large free-range eggs

57g (2oz) unsalted butter, melted

300ml (10fl oz) coconut milk or

other milk

¼ tsp salt

¼ tsp bicarbonate of soda

¼ tsp garlic powder

56g (2oz) fi nely shredded or grated

sharp Cheddar cheese

1 tbsp fresh oregano, basil, or other

herbs (optional)

70g (2½oz) coconut fl our

1 Preheat the oven to 180°C/Gas

Mark 4.

2 Generously grease a baking sheet,

or line it with parchment paper or a

non-stick mat.

3 Using a hand-held or stand mixer, mix

together the eggs, butter, milk, salt,

bicarbonate of soda, garlic powder,

cheese and herbs until well blended.

4 Add the coconut flour to the batter

and mix until well blended and all the

lumps are gone. Let the batter sit for a

few minutes and mix again. The batter

should be mushy and easy to spoon

and drop onto the baking sheet. If you

find it’s too stiff, add another

tablespoon of coconut milk or water.

5 Spoon about 2 tbsp of batter for each

biscuit onto the greased baking sheet.

6 Bake for 25 minutes, or until the

biscuits are tender but firm.

7 Ser ve warm or at room temperature.

Store in a sealed container in the

refrigerator for a few days, or in the freezer

for a few months. For leftovers, reheat or

toast for a few minutes to serve warm.

3 Preheat the oven to 190°C/Gas Mark

5. Make a well in the centre of the bowl
   and pour in the milk, then add the eggs
   and whisk until a smooth batter forms.
   4 Add the cheese and vegetables, then
   mix until thoroughly combined. You may
   not need all the veggies prepared
   depending on the exact size of each
   veggie used, so play it by eye. ( Any
   remaining veg can be used in a simple
   stir-fry later on, or add it to your
   next meal.)
   5 Lightly grease a 12-hole cupcake tin,
   then divide the mixture evenly between
   the holes.
   6 Bake in the oven for bet ween
   25-30 minutes. Use a toothpick or sharp
   knife to check and make sure the batter
   is completely cooked through before
   removing from the oven.
   7 To prepare the avocado frosting,
   simply place the flesh of one extra-large
   avocado into a blender with some lime
   juice and blend until silky smooth.
   8 Once cool, put the avocado mix into a
   piping bag and pipe onto the cupcakes.
   Top with some crushed pink
   peppercorns, if using, and enjoy!

1 tbsp baking powder

240ml (8fl oz) milk

50g (1¾oz) mozzarella

1 tbsp dried herbs

salt and freshly ground black pepper

3 Clarence Court Burford Brown

Eggs

1 small green courgette

1 bell pepper

1 large carrot, peeled

1 purple carrot, peeled

a handful of broccoli

1 corn on the cob

a handful of shredded purple

caulifl ower

crushed pink peppercorns, to

decorate (optional)

For the frosting

1 extra large avocado

lime juice, as required

red pepper, to sprinkle

1 First, prepare the veg. Begin by

chopping the sweetcorn off the cob and

roughly chopping the purple cauliflower.

2 Using a spiralizer, spiralize all the

remaining veg on the large spiral setting

(or grate with a cheese grater), then set

all vegetables aside.

Alpha Foodie’s

rainbow mixed

vegetable savoury

cupcakes

MAKES 12

For the dough

190g (6¾oz) plain fl our

Re c i pe by C lare nc e Court Eggs

90 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM