‘A joy to create and a pleasure to eat’ – that’s Brooke Wilson’s mantra for her business, Need Food, supplying keto, vegan and gluten-free treats from her home-based commercial kitchen.

Chocolate Quinoa Cake

(GLUTEN, DAIRY, SOY AND REFINED SUGAR FREE)

Main picture

1½ cups cooked quinoa

½ cup cold-pressed sunflower oil

1/3 cup plant milk

4 eggs

2/3 cup coconut sugar

½ cup almond meal

½ cup cacao

1½ tsp baking powder

½ tsp baking soda

1 tsp vanilla

Preheat the oven to 180°C. Grease and line two 20 cm cake tins.

Whizz the first four ingredients in a food processor until smooth. Add the sugar and almond meal and pulse to combine.

Add the rest of the ingredients and process, careful not to over mix at this stage. Divide evenly between the two tins, and bake for 20 minutes.

The cakes will feel spongy and deflate

a bit once out of the oven. Layer with

cashew cream filling.

Cashew Cream Filling

(GLUTEN, DAIRY, SOY AND REFINED SUGAR FREE)

½ cup cashews, soaked overnight

the firm top part of a can of coconut

cream

50 g coconut oil, melted

50 g rice malt syrup

1 tsp vanilla

Mix all ingredients in a high-speed blender until smooth.

Set in fridge overnight before use. You can flavour this cashew cream with cacao, vanilla, berries or honey, whatever takes your fancy!

Cookie Dough Bites

(KETO)



100 g butter, room temp

120 g cream cheese, room temp

. cup powdered erythritol

2 cups almond meal

1 tsp vanilla

pinch salt

1 cup chopped 80% dark chocolate

Place butter and cream cheese into a

bowl and combine. Add the rest of the

ingredients, stir until fully mixed in.

Spoon out into 20 even balls or blobs.

Decorate with shards of chocolate.

Store for up to a week in the fridge,

or freeze.