Best dessert and baking recipes from TASTE Magazine

Apple recipes

Caramel double apple pudding

1 hour 15 minutes

Apple recipes

Mini apple roses

50 minutes

Cheat recipes

Malva pudding with brown sugar apples and coconut

15 minutes

Cheese recipes

Baked maasdam with honey, thyme and pecans

15 minutes

Brownie recipes

DIY decorated cheat’s chocolate brownies

20 minutes

Warm pudding

Sandra’s tropical tart

35 minutes

Bread recipes

Marie’s apple bread

1 hour

Wheat- and gluten-free raw cheesecake bars

Serves Makes 28

Difficulty Easy

Prep Time 40 minutes

Ingredients

200 g ground almonds
12 dates
120 g desiccated coconut
½ cup coconut oil
500 g cream cheese
3 x 150 g Woolworths Nottingham White cheese with date and orange
3 x 100 g dark chocolate slabs, melted

Method

Line a 27 x 20 cm deep rectangular baking tin with clingwrap.

Using a food processor, process the ground almonds, dates, coconut and coconut oil until it forms a paste. Press into the tin and freeze for 20 minutes.

Mix the cream cheese and Nottingham White. Using a spatula, evenly spread the cheese mixture over the base. Freeze for another 20 minutes.

Pour over the chocolate and return to the freezer for 10 minutes, or until the chocolate has set.

Cut into slices.

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Caramel double apple pudding

Mini apple roses

Malva pudding with brown sugar apples and coconut

Baked maasdam with honey, thyme and pecans

DIY decorated cheat’s chocolate brownies

Sandra’s tropical tart

Marie’s apple bread

Swiss roll bread-and-butter pudding

Wheat- and gluten-free raw cheesecake bars

Wheat- and gluten-free raw cheesecake bars

Ingredients

Method