Homemade Pims (Jaffa Cakes)


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INGREDIENTS:

  • 1/3 cup coconut oil

  • 1/2 cup coconut sugar

  • 1/2 cup unsweetened applesauce

  • 1 small/medium banana

  • A pinch of salt

  • 1 cup brown rice flour

  • 1/4 cup teff or buckwheat flour

  • 1/2 tsp baking soda

  • 1/2 tsp agar-agar

  • 1 cup orange juice

  • 1 Tbsp agar agar

  • 1/2 cup unsweetened dark chocolate

  • 3 Tbsp coconut sugar

DESSERTS:

  1. Preheat oven to 350ºF (180ºC).

  2. Prepare the cakes: melt coconut oil and sugar over a bain marie. Meanwhile, blend together applesauce and banana. Add salt. Once sugar has melted, combine the banana and coconut oil mixtures until homogenous. Set aside.

  3. Mix together all remaining dry ingredients in another bowl, then fold these dry ingredients into the banana/oil mixture. Mix until homogenous.

  4. Transfer to a pastry bag or a freezer bag with the tip cut out, and pipe into little circular cakes, about 2 inches (5 cm) in diameter, on a lined baking sheet. Bake until cooked through, about 12-15 minutes. Set aside, and let cool completely.

  5. Prepare filling: while the cookies are cooling, mix together orange juice and agar-agar before adding heat. In a saucepan, bring to boil, then remove from heat. Let this sit at room temperature so it gets thicker but doesn’t completely solidify before topping cakes with it.

  6. Prepare topping: over a bain marie, melt chocolate and coconut sugar together. Keep mixture over the warm water until assembly time, so that it doesn’t harden up.

  7. Assemble the biscuits! When the cookies are cool and the orange gel is just starting to firm up (keep whisking as it does), top the cookies with the orange filling. Chill cookies until solid on top. Then dunk the filling side of the biscuit into the melted chocolate. Let them set, chocolate-side up, until the chocolate has hardened again. (These keep for 4 days. No need to refrigerate unless it’s really hot where you live!)

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