Yields 20 portions
Enjoy with the Creation Fine Cape Vintage
Vegan and Gluten-Free Olive Oil Cake
1 ½ cup gluten-free flour
¾ cup cacao powder
1 ½ tsp bicarb
½ tsp salt
¾ cup fructose
¾ cup coconut sugar
½ cup olive oil
120 g green queen olives
1 ½ cup coffee
1 tbsp apple cider vinegar
Preheat your oven to 180° C.
Mix the flour, bicarb, cacao, salt and fructose in a bowl.
Add the coconut sugar and olive oil and whisk till mixed through.
Add the coffee and vinegar and whisk till smooth.
Add the olives and mix till well distributed.
Pour into a pan and bake for 30 – 35 minutes until the cake tester comes out clean.
250 ml cold brewed coffee
250 ml olive oil
250 ml Creation Fine Cape Vintage
Bring the Cape Vintage to the boil and light it to burn out the alcohol.
Set aside to cool down.
Whisk all the ingredients together in a mixing bowl placed over ice.
Roast Sweet Potato and Coconut Gelato
350 g coconut milk
28 g glucose
2.8 g coconut sugar
58.8 ml water
500 g orange sweet potato
Roast sweet potato in the oven till soft.
Scoop out the flesh and set aside to cool.
Heat all the other ingredients together.
Set aside to cool.
Pour into a bar blender and blend till smooth.
Pour into your ice cream maker and churn till done.
Pour into a Pacojet beaker and freeze for 24 hours.
Churn before use.
100 g maize flour
15 g organic cacao
3 g salt
75 ml maple syrup
200 ml water
Mix everything together in a mixing bowl till smooth.
Turn your bratzeli iron on the lowest heat setting.
Pipe about 10 – 15 ml on each picture and press for about 4 minutes.