Pistachio Kulfi - by Amandip Uppal
This is a quick version of a classic Indian ice cream.
4 Tbs chia seeds soaked in 1 cup of water for 15 minutes
1/2 cup raw cocoa
125g softened butter*
5 medium to large eggs
1 cup almond meal
1 cup coconut palm sugar (or sugar of your choice)
1 tsp bi-carbonate of soda
* You can substitute coconut oil, or olive oil for the butter, or 1/3 cup of fresh cream.
Preheat oven to 180 C.
Line a spring form cake tin with non stick baking paper.
Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly.
In meantime place cocoa, eggs, almond meal, sugar, salt, bi-carb and butter in a bowl.
Whisk to combine well and break up any lumps (at least 1 minute).
Add chia seed jelly and whisk until well combined.
Pour into lined cake tin.
Bake in oven for 35-40 minutes or until it bounces back when pressed in middle.
Let the cake cool for 5-10 minutes in the tin.
Finish cooling on a wire cooling rack.
This recipe comes courtesy of 'Gluten Free, Grain Free' by Tania Hubbard. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx