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With Christmas fast approaching, many of us are reaching for a delicious seasonal treat.

Our Bestow Christmas Loaf will not only satisfy your Christmas cake cravings, but also makes a perfect Christmas present. Wrap it in a beeswax wrap and finish off with a festive ribbon for the perfect zero waste gift this year.

RECIPE:

GF/DF/RSF/*Vegan Option

1½ cups buckwheat flour

1½ cups almond meal

½ cup of coconut sugar

¼ cup of tapioca flour

2 teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

3 teaspoons of cinnamon

2 teaspoons of ground ginger

1 teaspoon of fennel seeds

½ teaspoon of nutmeg

½ teaspoon of ground cloves

1 teaspoon of ground cardamom

½ cup of chopped dates

½ cup of chopped dried apricots

½ cup of raisins

½ cup of dried cranberries

½ cup of chopped walnuts (reserve 1 tablespoon for the top)

½ cup of chopped pistachios (reserve 1 tablespoon for the top)

2 ripe bananas, mashed

2 eggs*

1 cup of dairy-free coconut yoghurt

2 tablespoons of melted coconut oil

1 teaspoon of pure vanilla

 

METHOD:

Pre-heat oven to 160 degrees celsius.

Place all the dry ingredients, seeds, fruit and nuts in a large bowl and mix well. Add the eggs to a seperate bowl and beat. Add the mashed banana, coconut yoghurt and vanilla. Mix well then lastly add the coconut oil and stir. Add the wet ingredients to the dry ingredients and mix well.

Spoon mixture into a large loaf tin lined with baking paper.

Sprinkle the top with the reserved walnuts and pistachios. Add some sunflower seeds and pumpkin seeds too if you wish.

Bake 1 hour and 10 minutes – test with skewer, bake another 10 minutes if required and test again.

Cool in tin for 30 mins then remove loaf from tin and place on a cooling rack.

Keeps for several days in an airtight container and also freezes well.

*For a vegan option replace with two flax eggs by soaking 2 tablespoons of flax seeds in 6 tablespoons of water for
ten minutes.

  • November 29, 2018

Sheryl and I got together yesterday to make easter treats for the team at Bestow, we decided on a raw chocolate fudge outer with a chewy, soft caramel centre which we then rolled in a pistachio crumb. Possibly a little bit fiddly to make but we had fun and the end result is yummy!

In hindsight we should have done some progress shots but completely forgot as we were so involved in figuring out the recipe as we went.

I had found the gorgeous egg containers at a gorgeous Rotorua store – The Living Room Collective – a new favourite!

The recipe is a combination of two that are Bestow Treats I.

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BESTOW EASTER EGGS RECIPE

Caramel Filling
1/4 cup of almond butter
1/4 cup of tahini
1/4 cup of coconut oil, melted
1/4 cup of 100% organic maple syrup
1/4 teaspoon of Himalayan or sea salt

Prepare the caramel filling by mixing together all the filling ingredients listed in a bowl. Place in the freezer for 10 minutes, stirring occasionally until it thickens uniformly.

Chocolate Outer
1/2 cup of shredded coconut
1/2 cup of cacao powder
1/2 cup of coconut oil, melted
1/2 cup of almond butter
6 pitted Medjool dates
1/2 teaspoon of vanilla extract
1/4 teaspoon of Himalayan or sea salt

Blend all of the ingredients in the food processor until it forms a dough.

Pistachio Coating
60 grams of Pistachio kernels

Blend pistachios in the food processor until they are chopped to a crumb consistency.

Assembly

Remove the caramel filling from the freezer and roll into small balls (about the size of an almond). Place on a tray lined with baking paper and put back into the freezer to harden.

Using your hands, press large teaspoonfuls of the chocolate outer mixture into small patties about 4cm in diameter. Remove the caramel balls from the freezer and working quickly, wrap the chocolate coating around the ball and shape it into a small egg. Roll in the pistachio crumbs and place on a tray to go back in the freezer. You will need to do a few eggs at a time, placing the caramel balls back into the freezer if they start to soften.

Leave the completed eggs in the freezer for at least half an hour to properly set. Makes approximately 15.

Gluten free / Dairy free / Refined sugar free

  • March 23, 2016

Here’s a stunning cake recipe from our recipe journal – Bestow Treats II. Here at Bestow we adore this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it’s also great as a dessert.

Now that berry season is upon us, use fresh berries rather than frozen.

kumara cake gluten free

3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free) or whipped coconut cream.

kumara cake gluten free


BESTOW TREATS II is a gluten free, dairy free, refined sugar free recipe book available from Bestow stockists (see stockists tab in our menu above).

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  • December 8, 2015

These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. You can also make this as one large tart you just need to cook the crust longer. They smell divine as they cook too!

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Almond Crust

130 grams butter
1/3 cup manuka honey
200 grams ground almonds
1 teaspoon almond extract
2 teaspoons fresh rosemary leaves
pinch of salt

Preheat oven to 180ºC.

Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your fingertips, press dough into the bottoms and sides of 8 x 8cm tart pans (buttered or nonstick) ensuring the crust is not too thick. Prick holes with a fork.

Bake in the oven for 10 mins or until golden brown. Leave to cool in the tins, then place in the fridge til cold before you remove them carefully from the tins. I find this step helps with perfect tart shells.

Pear & honey filling

5 ripe pears, thinly sliced (I leave the skin on)
Juice and zest of half a lemon
1 bay leaf
1/2 cup manuka honey
6 small sprigs of rosemary

Combine all ingredients in a saucepan. Bring to the boil. Turn down a little and cook until the pear are soft but not mushy and the mixture is surupy, this takes about 20 – 30 mins. Keep stirring to avoid the mixture from burning.

Remove from heat and allow to cool.

When you’re ready to serve, scoop pear compote into the tart shells. Top each tart with a dollop of thickened cream, greek yoghurt or mascarpone and garnish with rosemary.

  • June 11, 2015

With Anzac day on our doorstep and because this year is the first time that its a long weekend, we decided to celebrate with a gluten free recipe for the famous Anzac biscuits! Traditionally of course the Anzac biscuit is made with rolled oats, in the recipe below we have achieved a very similar taste without the rolled oats.

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ANZAC BISCUITS RECIPE

2 cups almond meal
1 cup slivered almonds
1 cup macadamia nuts, chopped finely
2 cups coconut, desiccated
1 teaspoon vanilla extract
3/4 cup rice malt syrup (or honey)
1/2 cup coconut oil, melted
1 teaspoon baking soda

Preheat oven to 160 degrees celsius and line a large baking tray with baking paper.

Combine almond meal, slivered almonds, macadamia nuts, desiccated coconut and vanilla extract in a bowl and mix well. Place rice malt syrup and coconut oil into small bowl and mix. Add baking soda and stir well until dissolved. Pour liquid into dry ingredients and mix together until well combined.

Shape a tablespoonful of the mixture into a ball. They will be quite sticky so to press them flat, cover the bottom of a jar with gladwrap and press firmly down on to the cookie mixture ball until you have a nice flat shape. Place on the baking tray.

Bake for 10 minutes or until golden – make sure you keep an eye on your cookies as they brown quite quickly. The biscuits will be very soft when they come out of the oven so leave to cool for ten minutes before transferring biscuits to cooling rack to harden.

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The traditional Anzac biscuit was a very common fund raising item during the war which is why it is associated with our ANZACS.