www.monicatopliss.com.au

www.monicatopliss.com.au

Use the whole range of Monica’s Mixes to create all your

most delicious & nutritious Christmas ever!

www.monicatopliss.com.au

200g Monica’s Muffin Mix (half a packet)40g raw cacao powder100g raw sugar400ml coconut milk35g water300ml cream or sweet cashew cream30g mixture of cranberries and goji berries1 tbls orange juice, brandy or cointreau1 tsp orange zest25g icing sugar

Preheat oven to 180oC and line a 20 x 30 cm (approx.) shallow baking tray with baking paper. Soak fruit in juice/liqueur and zest.Place the muffin mix, cacao powder, and sugar into a bowl. Whisk in the coconut milk and water. Pour mix into baking tray. Bake for 20 mins. Remove from oven and allow to sit for 5 minutes in tray. Lift paper and sponge out of the tray, and roll up with the

paper still attached. Leave until completely cold.

To fill, gently unroll the sponge. Whip the cream and icing sugar until stiff.

Spread over the sponge, and scatter with the soaked fruit.

Roll up, and tightly wrap with in plastic wrap, twisting the ends to keep it all

secure. Refrigerate for a minimum of 2 hours.

Cover with chocolate coconut ganache, and garnish with

cherries and berries.

Spread wraps with cream cheese. Sprinkle 2 wraps with semi-dried tomatoes and 2 with parsley and shallots.Roll wraps firmly, tucking the first edge under quite tightly. Place the rolls on a tray in the fridge for at least an hour. To serve, slice the rolls into 2cm pieces. Place on serving platter with cut faces up to show the colour.

4 Monica’s Mixes Wraps 250g spreadable cream cheese 50g semi-dried tomatoes, well drained and chopped1/2 cup finely chopped parsley1/2 cup finely sliced shallot

Mix all crumble ingredients.Scatter crumble over the fruit. Bake in a preheated oven at 180oC for 25 mins.

100g diced apple50g frozen blackberries1 tsp raw sugar1 tsp lemon juice45g Monica’s Paleo Flour Mix15g coconut sugar25g coconut oil8g shredded coconut10g flaked almonds1 tbls waterPinch saltPinch nutmeg

Combine fruit, sugar and lemon juice. Place fruit mixture into a small ovenproof dish.

Place the frozen grated coconut in a bowl with the flour, sugar and salt. Using a fork, give the mixture a quick stir. Avoid overheating the mixture as you want the shreds of frozen coconut oil to remain very cold. Add the egg and water, and using your fork, mix well. Lastly using your hands, bring the dough together to form a ball. Roll out the dough and cut 6 x 10cm pieces with a round cookie cutter. Place the circles into bases of a muffin tin and blind bake for 10mins at 180oC. Roll out the scraps of dough and cut small stars or hearts to top the tarts.Fill with fruit mince, top with star or hearts and brush tarts with egg wash. Bake for 15 minutes.

130g frozen grated coconut oil*240g Monica’s Paleo Flour Mix50g sugar¼ tsp salt1 egg110ml ice cold water

*Place coconut oil in freezer until hard.

Then grate and return to freezer. It is now ready to

use in Paleo pastry.

130g cornflour (cornstarch)240g Monicas GF Flour Mix1.5 tsp dried yeast1.5 tsp salt20g psyllium1 tbls olive oil1 tbls sweetener* of choice400g warm water Place all ingredients except water in a bowl.Whisk in the warm water and beat until thick.Place in a warm spot covered with a tea towel for 1 hour.Transfer dough to a tray lined with baking paper and shape into a low, long rectangular shape. Allow to prove for 10 minutes.Preheat oven to 200oC. Place bread into very hot oven for approx 40mins or until a deep golden colour.Cool on a rack and do not slice for 4 hours minimum.Cut into long, thin slices across the loaf. Spread the slices on a tray and bake for 10 mins in a low oven until crisp and dry. The crostini is now ready for topping.

* use either raw sugar, rapadura, coconut sugar, honey or molasses.

100g unsalted butter60g raw or white icing sugar230g Monica’s Gluten Free Flour Mix½ tsp salt1 tbls ground cardamom

Preheat oven to 140oC Line a baking tray with baking paper.Cream the butter and icing sugar until thick, white and creamy. Fold in the flour, salt and cardamom.Shape the shortbread into a 15cm circle approximately 1cm deep. Flute the edges using your fingertips. Make holes in the top using the prongs of a fork, and score the top into 8 wedges.Bake for 30-40 minutes, or until pale golden. Place baking tray on a wire rack to cool, allowing the excess steam to escape. Cut into 8 wedges.

sponge

120g butter at room temperature1 cup castor sugar2 eggs at room temperature1 ½ cup Monica’s Gluten Free Flour1 ½ tsp baking powder¼ tsp salt4 tbls milkPreheat oven to 180oC. Line 2 x 15 cm shallow cake tins with baking paper.Whisk the butter and sugar until white and creamy. Lightly beat the eggs, and gradually add into the butter mix, beating well between additions.Lastly add the flour, salt, baking powder and milk, and whish well. Divide the batter between the 2 cake tins, and bake for 25 minutes or until golden and cooked.Allow to cool. For the trifle, crumble the cakes and divide into 4 piles. Use a large clear glass bowl or individual glasses to build your trifle.

whipped cinnamon cream

300ml pure cream1 tsp cinnamon2 tbls orange juiceWhisk ingredients until thick enough to dollop.

fruit Sauce

2 cups mixed frozen berries1 tbls goji berries2 tbls chia seed1/4 cup fresh orange juiceMix ingredients together and set aside.

trifle

Begin with a layer of cake crumbs. Top with 1/4 fruit sauce and 1/4 cream.Repeat until all ingredients are used. Make sure you layer neatly so the colours of the layers look pretty through the glass. Top with toasted flaked almonds.Set aside in the fridge for at least 1 hour for the flavours to mingle and become delicious.

Preheat oven to 160oC and line an 11cm x 22cm loaf tin with baking paper.Place the first 7 ingredients into a bowl.Squeeze water from apricots, and add to the dry mix to-gether with melted butter and water.Combine to a dough, and press into loaf tin. Press flaked almonds on top.Bake for 30 minutes or until golden. Leave tin to cool on a wire rack.Once shortbread reaches room temperature, cut into bars.

150g Monica’s GF Flour Mix½ cup (125g) raw sugar1 tsp baking powder¼ tsp salt½ tsp ground nutmeg¼ cup (50g) raisins¼ cup (35g) chopped walnuts¼ cup (45g) thinly sliced dried apricots, soaked for 1 hour80g melted butter1 tbls (15g) water1/2 cup flaked almonds

Monica Topliss is Australia’s leading gluten free chef. As a coeliac, a mother and chef, Moni’s journey has led her to specialise in fail-proof, allergen free recipes for the whole family. This range of packet mixes are highly versatile, easy and very convenient.

Containing high protein organic sesame flour, green banana flour that is high in resistant starch, organic golden flax meal, organic coconut flour, organic psyllium, organic tapioca flour, as well as a variety of seeds, this mix is the first of its type on the market. Monica’s mixes and flours will leave you feeling fuller for longer, and feeling satisfied for hours.

www.monicatopliss.com