Cuisinart Power Advantage HM-7BCSXA Operational manual

For your safety and continued enjoyment of this product, always read the instruction booklet carefully before using.
Instruction & Recipe Booklet
Power AdvantageTM 7-Speed Hand Mixer with Storage Case - HM-7BCSXA

2
IMPORTANT
SAFEGUARDS
READ ALL INSTRUCTIONS
BEFORE USING
When using any electrical appliance, especially
when children are present, basic safety
precautions should always be taken to reduce
the risk of fire, electric shock and/or injury,
including the following:
• This appliance is intended for HOUSEHOLD
USE ONLY and similar applications such as:
- staff kitchen areas in shops, offices and other
working environments;
- farmhouses;
- clients in hotels, motels and other residential
type environments;
- bed and breakfast settings
• Turn the appliance OFF, then unplug from
the outlet when not in use or approaching
parts that move in use, before assembling
or disassembling parts and before cleaning.
To unplug, grasp the plug and pull from the
outlet. Never pull from the power cord.
• To protect against risk of electric shock, do
not put the hand mixer motor housing or cord
in water or other liquids. If hand mixer motor
housing or cord falls into liquid, unplug the
cord from outlet immediately. Do not reach
into the liquid.
• This appliance is not intended for use by
children or by persons with reduced physical,
sensory, or mental capabilities, or lack of
experience and knowledge. Close supervision is
necessary when any appliance is used near
children. Children should be supervised to
ensure that they do not play with the appliance.
• Avoid contact with moving parts. Keep hands,
hair, clothing, as well as spatulas and other
utensils away from beaters and other
accessories/attachments during operation to
reduce risk of injury to persons, and/or
damage to the mixer.
• Remove any accessories such as detachable
beaters from the mixer before washing.
• Do not operate any appliance with a
damaged cord or plug or after the appliance
malfunctions, or is dropped or damaged in
any manner. Contact the manufacturer at their
customer service telephone number for
information on examination, repair, or
adjustment.
• The use of attachments not recommended by
Cuisinart may cause fire, electric shock, or risk
of injury.
• Do not use outdoors or anywhere the cord or
mixer might come into contact with water
while in use.
• To avoid possibility of mixer being
accidentally pulled off work area, which could
result in damage to the mixer or in personal
injury, do not let cord hang over edge of table
or counter.
• To avoid damage to cord and possible fire or
electrocution hazard, do not let cord contact
hot surfaces, including the stove.
• Use storage case to specifically store hand
mixer unit and attachments.
SAVE THESE
INSTRUCTIONS
BEFORE THE FIRST USE
Before using the Cuisinart Power
AdvantageTM Hand Mixer for the first time,
we recommend you wipe it with a clean
damp cloth to remove any dirt or dust. Dry it
thoroughly with a soft, absorbent cloth and
handle carefully.
CONTENTS
Important Safeguards ...................................... 2
Parts & Features ............................................... 3
Quick Tips Guide ............................................ 4
Operating Instructions ..................................... 5

3
200 Watt DC Motor
Powerful enough to easily cut through a double
batch of cookie dough or butter right out of the
refrigerator.
Maximum Comfort
Balanced to do more work for you. The shape of
the mixer allows for maximum possible power and
balance. Stress-free grip provides unparalleled
comfort and control, even during extended mixing.
Automatic Feedback
No need for a power boost. An electronic
feedback mechanism automatically feeds in extra
power when needed. It assures that the mixer will
not bog down, even when mixing heavy loads.
Easy to Clean
The Power AdvantageTM 7-Speed Hand Mixer has
a smooth, sealed base; wipes clean instantly.
A. Speed Control
Fingertip control for all speeds.
B. Rotating Cord
Unique center cord will freely rotate with
comfort for right- or left-handed use.
C. Beater Release Lever
Conveniently located for easy ejection of
beaters, whisk, or dough hooks.
D. Heel Rest
Allows mixer to rest upright on countertop.
E. Easy-Clean Beaters
Two extra-wide beaters for easy aerating
and mixing. Designed with no center post
to prevent ingredients from clogging up
beaters. Beaters are easy to clean, and are
dishwasher safe.
F. Balloon Whisk
Great for whipping heavy cream or egg
whites. May also be used for anything that
you would normally whisk by hand, like crêpe
batters or eggs for omelettes.
G. Dough Hooks
For preparing and kneading yeast doughs
such as pizza and bread doughs. Easy to
clean and dishwasher safe.
H. Storage Case
Safely stores hand mixer and accessories.
I. BPA Free (not shown)
All materials that come in contact with food
are BPA free.
A
B
D
E
F
G
C
H
PARTS & FEATURES

4
QUICK TIPS GUIDE
MIXING TECHNIQUES
For mixing attachments only.
NOTE: The balloon whisk attachment is used only for light whipping. For all other mixing tasks, use the
beaters or dough hooks.
Setting Mixing Techniques
Speed 1
• Start mixing most ingredients together
• Start whipping cream
• Start whipping egg whites
• Fold delicate creams and egg whites into batters
• Mix muffin and pancake batters
Speed 2
• Add nuts, chips, and dried fruit to doughs and batters
• Sift and aerate dry ingredients
• Add dry ingredients to batters/doughs
• Mix heavy cookie doughs
• Start kneading yeast doughs
Speed 3
• Cut cold butter into dry ingredients (for pie doughs,
biscuits, and pastries)
• Mix cake batters
• Whip potatoes/squash
• Finish kneading yeast doughs
Speed 4
• Mix cookie dough
• Cream butter and sugar until light and fluffy
• Add eggs to batters/doughs
Speed 5
• Mix cookie dough
• Cream butter and sugar until light and fluffy
• Add eggs to batters/doughs
Speed 6 • Whip egg whites
Speed 7 • Finish whipping cream
• Finish whipping meringues and egg whites

Collar
Larger
Hole
5
OPERATING
INSTRUCTIONS
USING THE MIXER
INSERTING BEATERS AND DOUGH HOOKS
With the mixer off and unplugged, insert beater
or dough hook with collar into the larger hole.
Push beater or dough hook in until it clicks into
place. Insert the beater or dough hook without
collar into the smaller hole.
Push beater or dough hook in until it clicks into
place.
INSERTING BALLOON WHISK
With the mixer off and unplugged, hold balloon
whisk at stem end, and insert into either hole.
Push whisk in until it clicks
into place. DO NOT PUSH WHISK IN FROM
WIRE END, AS YOU MAY DAMAGE WIRES.
TURNING MIXER ON/OFF
Plug mixer into outlet. Slide switch to turn mixer
on. Mixer will immediately begin to mix on
Speed 1. To turn mixer off, slide switch to OFF.
CHANGING SPEEDS
Slide switch amongst the 7 speed controls to
increase or decrease the speed.
ATTACHING AND REMOVING STORAGE CASE
FROM MIXER
1. Place accessories in case, then tuck in the
mixer cord.
2. Align the tab on the back of the case with
the bottom air vent in the back of the mixer.
Gently push down the front of the mixer
onto the case to secure.
3. To remove the mixer from the case, hold
case firmly, slightly push toward the back of
the mixer while lifting mixer up from the
front. Pull out the mixer from tab in the back
of the case.
REMOVING ALL ACCESSORIES
With the unit turned off, unplug from wall outlet.
Lift the beater release lever and remove the
accessories from the mixer.
CLEANING & MAINTENANCE
1. Wash beaters, dough hooks and whisk after
each use in hot, soapy water or in
a dishwasher.
2. NEVER PUT THE MOTOR HOUSING IN
WATER OR OTHER LIQUIDS TO CLEAN.
Wipe it with a damp cloth or sponge. Do
not use abrasive cleansers, which could
scratch the surface.
3. When not in use, your hand mixer should be
disconnected, wiped down and stored in a
safe, dry location out of reach of children.
Use the storage case provided with hand
mixer.
Any other servicing should be performed by an
authorized service representative.
NOTE: DO NOT USE THE CUISINART®HAND
MIXER WITH NONSTICK COOKWARE.

©2021 Cuisinart
Suite 101 Ground Floor
18 Rodborough Rd
Frenchs Forest NSW, 2086
Australia
Visit our Website:
cuisinart.com.au
Printed in China
G IB-21/097A
Trademarks or service marks of third parties referred to herein are
the trademarks or service marks of their respective owners.
cuisinart.com.au

30
30
WEIGHTS, MEASURES & CONVERSIONS
Temperature ºF / ºC
Metric cup & spoon sizes
cup metric
¼ cup 60ml
cup 80ml
½ cup 125ml
1 cup 250ml
spoon metric
¼ teaspoon 1.25ml
½ teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoon 10ml
1 tablespoon (equal to 4 teaspoons) 20ml
Liquids
Metric cup imperial
30 ml 1 fl oz
60 ml
¼ cup 2 fl oz
80 ml
3 ½ fl oz
100ml
cup 2 ¾ fl oz
125ml
½ cup 4 fl oz
150ml 5 fl oz
180ml
¾ cup 6 fl oz
200ml 7 fl oz
250ml 1 cup
8 ¾ fl oz
310ml
1¼ cups 10 ½ fl oz
375ml
1½ cups 13 fl oz
430ml
1¾ cups 15 fl oz
475ml 16 fl oz
500ml 2 cups 17 fl oz
625ml
2 ½ cups 21 ½ fl oz
750ml 3 cups 26 fl oz
1L 4 cups 35 fl oz
1.25L 5 cups 44 fl oz
1.5L 6 cups 52 fl oz
2L 8 cups 70 fl oz
2.5L 10 cups 88 fl oz
Fahrenheit Celsius
120º
130º
140º
150º
160º
170º
180º
190º
310º
300º
290º
280º
270º
260º
250º
240º
390º
380º
370º
360º
350º
340º
330º
320º
70º
80º
90º
100º
110º230º
220º
210º
200º
190º
180º
170º
160º
150º
200º
210º
220º
230º
440º
430º
420º
410º
400º
240º
460º
450º
ºF= 9 X ºC
5+ 32
ºC= 5(ºF - 32)
9

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Pâte Brisée
This versatile dough can be used
for sweet or savoury treats.
Makes two 23cm crusts (24 servings)
2 cups unbleached, all-purpose flour
1 teaspoon sea salt
16 tablespoons unsalted butter, cut
into 1 cm cubes, and sitting at room
temperature for 15 minutes
¼ cup ice water
1. Put the flour and salt into a large mixing
bowl. Using the beaters, mix on Speed 1 to
fully combine, about 20 to 30 seconds. Add
the butter and mix on Speeds 1 to 2 until
the butter has been worked into the flour
and is about the size of peas.
2. Slowly add the water, about 1 teaspoon at a
time, and mix until the flour is hydrated, but
not wet. The dough will not be fully
together, just shaggy.
3. Turn the dough out onto a clean, lightly
floured surface and knead by hand a few
times to bring it together. Divide into two
pieces and form each into a flat disc. Wrap
in plastic wrap and chill until ready to use, a
minimum of 2 hours, or up to 2 days.*
*As long as it is wrapped, this pastry freezes well
for up to 6 months.
Black Pepper and
Chive Biscuits
The wide range of speeds on this Cuisinart®hand
mixer ensures that you have a nice, low speed,
so that the biscuit dough is not over-mixed.
Makes 8 biscuits
2¼ cups unbleached, all-purpose flour,
plus more for shaping
1 tablespoon white sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon freshly ground black
pepper
8 tablespoons good quality,
European-style unsalted butter, cut
into 1 cm cubes, and sitting at room
temperature for 10 to 15 minutes
1 cup buttermilk
¼ cup heavy cream
2 tablespoons finely chopped chives
1. Put the flour, sugar, baking powder and
soda, salt, and pepper into a large mixing
bowl. Using the beaters, mix on Speed 1 to
fully combine, a minimum of 30 seconds.
Add the butter and mix on Speed 1 until the
butter has been worked into the flour,
moving the beaters quickly around the bowl
so the ingredients are evenly mixed, being
sure the butter is working its way through all
of the dry ingredients.
2. Slowly add the buttermilk and cream, and
mix on Speed 1 until the dough just comes
together. Stir in the chives.
3. Turn the dough out onto a clean, floured
surface and shape into a rectangle, 3cm in
thickness. Cut into 8 even pieces and
transfer to a baking-lined baking pan.
4. Chill for 20 minutes to allow the biscuits to rest.
5. While the biscuits are chilling, preheat an
oven to 220°C with the rack in the middle
position. Bake until golden brown on the
top, about 15 to 20 minutes.
6. Serve immediately.

28
3. Once all of the flour has been incorporated,
add the butter and knead on Speed 3 for
about 2 minutes. The dough will feel sticky.
Dust the dough ball lightly with flour and
place it in a resealable food storage bag,
pressing out any air before sealing. Let rise
in a warm, draft-free place until doubled in
size, about 1 hour.
4. Lightly coat one standard loaf pan with
cooking spray or unsalted butter. Punch
dough to deflate. Shape into loaf and place
in prepared pan. Cover and let rise until
nearly doubled, about 1 hour.
5.
About 15 minutes before baking, preheat oven
to 200°C. Place loaf in preheated oven and
bake for 30 to 35 minutes, until bread is
browned and sounds hollow when tapped.
Remove from loaf pan and cool on a wire rack.
Bread slices best when allowed to cool
completely before cutting. Crust will soften as
it cools.
Rosemary Olive Oil Rolls
These rolls go well with dinner, but could also
be used as small sandwich rolls.
Makes 12 rolls
¼ cup flavorful, extra virgin olive oil
1½ tablespoons chopped, fresh
rosemary
2¼ teaspoons active dry yeast
1 cup warm water (40°C to 42°C)
3¼ cups unbleached bread or
all-purpose flour
1¾ teaspoons sea salt
Cornmeal for the baking sheet
1. Combine the olive oil and rosemary, let stand
10 minutes or longer. Put the yeast and warm
water into a large mixing bowl with a pinch of
the flour. Stir to dissolve yeast and let stand
for 5 to 10 minutes. Mixture will foam and
bubble – this means the yeast is alive and
active.
2. Put the flour and salt into a separate, small
mixing bowl. Using the beaters, mix on
Speed 1 for 20 to 30 seconds; reserve.
Using the dough hooks, mix the yeast
mixture on Speed 1 while adding the olive
oil/rosemary, following with ½ cup of the
flour/salt. Mix on Speeds 1 to 2 until
smooth, about 30 to 40 seconds. Continue
adding the flour, ½ cup at a time, mixing
completely, about 30 to 40 seconds, until no
flour is visible after each addition. The
dough at first will be a batter, and slowly, as
the flour is added, the batter will form a
dough ball that cleans the sides of the
mixing bowl.
After all the flour has been incorporated,
knead on Speed 3 for about 2 minutes.
3. Dust dough ball lightly with flour and place
it in a resealable food storage bag, press out
air and seal. Let rise in a warm, draft-free
place until doubled in size, about 1 hour.
Punch down and let rise again for 1 hour
(this second rise can be skipped if pressed
for time – but it adds to the flavor and
texture).
4. After second rise, punch dough to deflate
and let rest 10 minutes. Lightly dust a
baking sheet with cornmeal. Divide dough
into 12 equal-size pieces. Roll each piece of
dough on a work surface and shape into a
ball. Flatten slightly. Transfer to prepared
baking sheet and cover with plastic wrap.
Let rise at room temperature until almost
doubled, about 45 to 60 minutes.
5. Fifteen minutes before baking, preheat the
oven to 230°C. Uncover rolls and bake at
230°C for 10 minutes. Reduce the heat to
190°C and bake for an additional 10 to 15
minutes, until browned and hollow sounding
when tapped. Place on a wire rack to cool.

27
Ciabatta
A popular Italian-style rustic bread, this is great
to serve with a saucy pasta dish, or just sliced,
served with olive oil and a charcuterie platter.
Makes 1 loaf (16 servings)
Starter:
¾ cup cool water
1¾ cups plus 2 tablespoons unbleached
bread or all-purpose flour
¹⁄8teaspoon active dry yeast
Dough:
1¾ cups plus 2 tablespoons unbleached
bread or all-purpose flour
1 teaspoon active dry yeast
1½ teaspoons sea salt
½ cup lukewarm water
¼ cup olive oil
1. Prepare the starter. Put the water, flour, and
yeast together in a large mixing bowl. Cover
with a damp cloth, or plastic wrap, and let
rest at room temperature for 12 to 16 hours.
2. Once the starter is ready, prepare the
dough. Put the flour, yeast, and salt in a
medium bowl. Using the beaters, mix on
Speeds 1 to 2 to fully combine, about 20 to
30 seconds. Add the warm water and oil to
the starter. Using the dough hooks, mix on
Speed 1 to combine.
3. Add the flour mixture to the starter-water
mixture. Still using the dough hooks, mix on
Speeds 1 to 2 until the mixture comes
together. It will be a very sticky dough and
will take a couple of minutes to combine
(stop the mixer to scrape down the sides of
the bowl and dough hooks if necessary).
Cover the dough with either a damp cloth or
plastic wrap, and allow to rise for 1 hour.
4. Gently turn over the dough, to gently
deflate, and cover again and allow to rise for
an additional hour.
5. Once dough is ready, transfer to a heavily
floured work surface, and add additional flour
on top of the dough. Shape into a rectangle,
about 20 x 25cm. Place the loaf on a
baking-lined baking pan and loosely cover
with a damp cloth or plastic wrap and allow to
rise for about 1 hour, or until nice and puffy.
6. Preheat oven to 230°C with the rack in the
middle position.
7. Brush the dough with water and then bake
until the bread is golden brown and sounds
hollow when tapped, about 25 to 30 minutes.
8. Remove and cool slightly prior to slicing and
serving.
Honey Whole-Wheat Bread
A hearty wheat bread, flavored with honey.
Makes 1 loaf (10 servings)
1 cup warm water (40°C to 42°C)
1 tablespoon honey
2 teaspoons active dry yeast
1½ cups whole-wheat flour
¾ cup bread flour
¾ teaspoon salt
1½ tablespoons unsalted butter, cut
into 1 cm pieces, room temperature
Nonstick cooking spray or unsalted
butter, softened, for greasing the
loaf pan
1. Put the warm water, honey, and yeast into a
large mixing bowl. Stir to dissolve the yeast
and let stand for 5 to 10 minutes. Mixture
will foam and bubble – this means the yeast
is active and alive.
2. Put the flours and salt in a separate mixing
bowl. Using the beaters, mix on Speed 1 for
20 to 30 seconds; reserve. Using the dough
hooks, mix the yeast mixture on Speeds 1 to
2 while adding the flour/salt, ½ cup at a time.
Mix in each addition of flour, before adding
the next, so that no flour is visible in between.
The dough at first will be a batter, and slowly,
as the flour is added, the batter will form a
rough dough ball. (If a good amount of
dough is clinging to the walls of the bowl,
add an additional 1 to 3 tablespoons of bread
flour; avoid adding more).

26
risen (2 rises are best, but 1 rise is OK), line two
baking pans with baking paper; reserve.
2. Divide the dough into 12 even pieces, about
50g each. Keep dough pieces covered while
working with the first piece. Take one piece
of dough and roll it into a 25 cm rope.
Repeat with the remaining dough pieces,
placing each on the prepared pans after
shaping. Dust the prepared dough ropes all
over with the garlic powder, then tie each
into a knot, tucking the ends under the
bottom of the knot. Place six on each of the
prepared pans and cover loosely with plastic
wrap. Allow to rest and rise for about 30 to
45 minutes, until nice and puffy.
3.
Preheat oven with the racks in the lower and
upper third positions to 200°C. Brush the
risen knots with olive oil and bake in the
preheated oven until golden, about 13 to 15
minutes.
4. While knots are baking, put the butter in a
small saucepan set over medium-low heat to
melt. Once it is melted, remove from the
heat and add the remaining topping
ingredients. Stir to combine and keep warm
until the knots are ready.
5.
Once the knots are baked, remove from the
oven and carefully coat with the butter topping,
a pastry/basting brush works well. Another
method is to transfer the butter topping to a
shallow bowl and put the knots, a couple at a
time, into the bowl and turn to fully coat. Drizzle
any additional topping over the knots.
6. These are best enjoyed warm.
Cuisinart Classic White Bread
Spoil your family with homemade bread.
Makes 1 loaf (10 servings)
1 cup warm water (40°C to 42°C)
2¼ teaspoons active dry yeast
1½ teaspoons white sugar
2 cups unbleached, all-purpose flour
1 teaspoon sea salt
2 tablespoons unsalted butter, cut
into 3cm pieces, room temperature
Nonstick cooking spray or unsalted
butter, softened, for greasing the
loaf pan
1. Put the warm water, yeast, and sugar into a
large mixing bowl. Stir to dissolve the yeast
and let stand for 5 to 10 minutes. Mixture
will foam and bubble – this means the yeast
is active and alive.
2. Put the flour and salt into a separate mixing
bowl. Using the beaters, mix on Speed 1 for
20 to 30 seconds; reserve.
3. Using the dough hooks, mix the yeast mixture
on Speeds 1 to 2 while adding the flour/salt,
½ cup at a time. Mix in each addition of flour
well, before adding the next, so that no flour
is visible in between. The dough at first will
be a batter, and slowly, as the flour is added,
the batter will form a dough ball and clean
the sides of the mixing bowl.
4. Once all of the flour has been incorporated,
add the butter and knead on Speed 3 for
about 2 minutes. Dust the dough ball lightly
with flour and place it in a resealable food
storage bag, pressing out any air before
sealing. Let rise in a warm, draft-free place
until doubled in size, about 1 hour.
5. Lightly coat one standard loaf pan with
cooking spray or unsalted butter. Punch
dough to deflate. Shape into loaf and place
in prepared pan. Cover and let rise until
nearly doubled, about 1 hour.
6. About 15 minutes before baking, preheat
oven to 200°C. Place loaf in preheated oven
and bake for 30 to 35 minutes, until bread is
browned and sounds hollow when tapped.
Remove from loaf pan and cool on a wire
rack. Bread slices best when allowed to cool
completely before cutting. If top of bread is
too crispy for your taste, brush with butter
for a softer crust.

25
cooled chocolate mixture in three additions
by using a large rubber spatula until mixture
is homogenous. Transfer to individual serving
dishes, cover with plastic wrap and chill for
about 30 minutes prior to serving.
Pizza/Focaccia Dough
One of the simplest doughs to prepare
at home to take your pizza night to the
next level. And if shaping pizza is not
your thing, we give instructions on how to
turn this into a delicious, herby focaccia.
Makes about 650g; 12 servings
(enough for two 25 cm pizzas)
1¹⁄ ³ cups warm (37°C to 42°C) water
2¼ teaspoons active dry yeast
1 teaspoon white sugar
3½ cups unbleached bread or
all-purpose flour
2 teaspoons sea salt
2 tablespoons extra virgin olive oil
For Focaccia:
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh rosemary
½ teaspoon sea salt
1. Put the warm water, yeast, and sugar into a
large mixing bowl. Stir to dissolve the yeast
and let stand for 5 to 10 minutes. Mixture
will foam and bubble – this means the yeast
is active and alive.
2. In a separate bowl, combine flour and salt.
Using the beaters, mix on Speed 1 for 20 to
30 seconds; reserve.
3. Add the 2 tablespoons of olive oil and
½ cup flour to the yeast mixture.
Using the dough hooks, mix on Speed 1 until
smooth, about 30 to 40 seconds. Running on
Speed 2, continue to add the remaining flour
mixture, ½ cup at a time, mixing completely,
about 30 to 40 seconds, until no flour is
visible after each addition. The dough at first
will be a batter, and slowly, as the flour is
added, it will become a dough ball. After all
the flour mixture has been incorporated, and
the dough has formed a dough ball that
cleans the sides of the mixing bowl, knead at
Speed 3 for an additional minute.
4. Lightly dust the dough with flour and place it
in a large mixing bowl covered with either a
damp towel or plastic wrap. Allow to rise in a
warm place for about 45 minutes, or until the
dough has doubled in size.
5. Put the dough on a lightly floured surface
and gently punch down. Shape into desired
size(s) for pizza, or use for preparing calzones
(see Cuisinart.com.au for recipe ideas).
6. For focaccia, press dough into an oiled 33 x
23cm baking pan, or a rimmed baking pan.
Lightly cover with plastic wrap and allow to
rise for an additional 45 minutes – dough
will be nice and puffy. Preheat oven to
220°C with the rack in the middle position.
Brush the remaining 1 tablespoon of olive
oil on top of the dough and, using your
fingers, make indentations all over the
dough. Sprinkle with the rosemary and salt.
Bake for about 18 to 20 minutes, or until
nicely golden.
Garlic Knots
Better than your local pizzeria,
this recipe is another great way to use
pizza dough. These are best served
on the same day they are made.
Makes 12 Garlic Knots
1 recipe Pizza Dough (see previous
recipe)
1½ teaspoons garlic powder
Olive oil, for brushing dough
Topping:
4 tablespoons unsalted butter
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh
parsley
¼ teaspoon sea salt
2 tablespoons finely grated Parmesan
2 tablespoons olive oil
1. Prepare the pizza dough as instructed in the
previous recipe. Once dough has sufficiently
BREADS/DOUGHS

24
1. Make the crust. Preheat oven to 180°C with
the rack in the middle position.
2. Put the cookie crumbs and melted butter into
a medium mixing bowl. Using the beaters,
mix on Speeds 1 to 2 to fully combine.
Transfer crumb mixture to a 23cm pie plate.
Press evenly into the bottom and sides.
3. Bake in preheated oven for 10 to 15
minutes, until crumb crust is fully set. Cool
completely while preparing the filling.
4. Put the sugars, cocoa powder, cornstarch, and
salt into a large, wide saucepan. Using the
beaters once again, mix on Speed 1 to
combine. While still mixing on Speed 1,
gradually add the half & half, and then the eggs,
and continue to mix until completely smooth.
5. Set the pan over medium-low heat and mix
on Speeds 1 to 2, occasionally, to prevent
the mixture from overcooking – do not leave
the pot unattended.
6.
Allow the mixture to heat gradually, until just
about boiling. At this point, the mixture will
get quite thick. Continue to mix on Speed 1
and when thickened, remove from heat. Mix
in the chopped chocolate and butter until
completely incorporated. Strain the filling
through a fine mesh strainer and then transfer
the strained filling into the cooled crust.
Cover the filling directly with wax paper or
plastic wrap, so that the filling does not form
a skin. Chill in the refrigerator until set.
7. After the filling is well chilled and ready to
serve, prepare the whipped cream. Put the
cream into a large mixing bowl. Using the
whisk, start whipping cream on Speed 1,
gradually increasing to Speed 3, for about
one minute, so that the cream has some
body. Add the sugar and continue to whip
to Speed 7, until cream holds medium-stiff
peaks that have formed.
8. Top the pie evenly with the whipped cream and
garnish with chocolate curls prior to serving.
Classic Whipped Cream
Whether for topping ice cream and pie, or as a
dip for fruit, everyone should have a foolproof
formula for a basic, sweetened whipped cream.
Makes about 2¼ cups
1 cup heavy cream, well chilled
¼ cup icing sugar, sifted
1 teaspoon pure vanilla extract
Pinch fine sea salt
1. Put heavy cream into a large mixing bowl.
2. Using the whisk, start whipping cream on
Speed 1, gradually increasing to Speed 3, for
about one minute so that the cream has some
body. Add the sifted sugar and vanilla extract
and continue to whip to Speed 7, until cream
holds stiff peaks, about 1½ minutes.
Simple Chocolate Mousse
A decadent treat that is so easy, it will be
your new go-to dessert. This can also be
flavored using a number of different
liqueurs, such as coffee or fruit-based.
Makes about 4 cups
380g semisweet or bittersweet chocolate
(or a mixture of the two), finely
chopped
2½ cups heavy cream, divided
2 teaspoons pure vanilla extract
1. Put the chocolate into a large, heatproof
mixing bowl. Pour 1 cup of the heavy cream
into a small saucepan and bring just to a
boil. Pour the scalded cream over the
chocolate and stir, so that chocolate is
completely melted and smooth. Let
chocolate cool to room temperature.
2. Put the remaining heavy cream and vanilla
extract into a separate, large mixing bowl.
Using the whisk, start whipping the cream
on Speed 1, gradually increasing to Speed 7
until cream holds medium peaks, about 3
minutes in total.
3.
Carefully fold the whipped cream into the

23
Ricotta Cheesecake
More pudding or custard than a traditional New
York-style cheesecake, this is a simple cake to
prepare, bake, and it requires no chilling!
Makes one 23cm cake (12 servings)
1 tablespoon unsalted butter, softened
¼ cup finely ground almond or anise
cookies (or some other Italian-
inspired cookies, such as almond
biscotti)
5 large eggs, separated
⅔cup white sugar
1 tablespoon tapioca starch or
arrowroot powder
Finely grated zest of 1 medium
orange
1 teaspoon sea salt
½ teaspoon ground cinnamon
2 cups fresh, whole-milk ricotta
1 tablespoon fresh orange juice
(use some of the juice from the
orange listed above)
1 teaspoon pure vanilla extract
¼ teaspoon cream of tartar
1. Preheat the oven to 180°C with the pan in
the middle position. Coat the bottom and
sides of a 23cm springform pan with the
softened butter, and then dust the pan with
the cookie crumbs. Place the pan on a
rimmed baking pan and reserve.
2. Put the egg whites in a spotlessly clean
medium to large mixing bowl; reserve.
3. Put the egg yolks, sugar, starch, zest, salt,
and cinnamon in a large bowl.
Using the beaters, mix on Speeds 1 to 6
until the entire mixture is lightened and it
seems as though most of the sugar has
dissolved, about 2 to 3 minutes.
4. Put the ricotta, orange juice, and vanilla
extract into a medium to large mixing bowl.
Using the beaters, mix on Speeds 1 to 4
until smooth and creamy. Add the ricotta
mixture to the egg yolk mixture and mix on
Speed 1 until combined.
5.
Using the whisk, whip the egg whites and the
cream of tartar on Speeds 1 to 3 until frothy.
Gradually increase to Speed 7 and continue
to whip until the whites are stiff, but not dry.
Fold one-third of the whites into the batter,
then gently fold in the remaining whites in
two batches. (Take care not to over-mix,
which would cause the batter to deflate.)
6. Pour the ricotta batter into the prepared
pan. Bake the cheesecake until golden and
just firm to the touch, 40 minutes.
7. Remove the cake from the oven and transfer
the pan to a rack to cool slightly (it will lose
some of its height as it cools).
8. This cake is best when served slightly warm
or room temperature. Remove the outer ring
of the springform pan and cut into wedges.
Any leftovers can be stored in the
refrigerator and served chilled.
Chocolate Cream Pie
Crowd-pleasing pie for any holiday
or special occasion!
Makes about 12 servings
Crust:
2½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
Filling:
¼ cup packed light brown sugar
¼ cup white sugar
3 tablespoons unsweetened cocoa
powder
2½ tablespoons cornstarch
¼ teaspoon sea salt
3 cups half & half
3 large eggs, lightly beaten
125g semisweet chocolate, chopped
3 tablespoons unsalted butter,
cut into small cubes
Topping:
2 cups heavy cream, well chilled
¼ cup plus 2 tablespoons white sugar
Chocolate curls for garnish

22
4. Add the remaining ¾ cup of white sugar and
vanilla extract and continue to mix, on
Speeds 5 to 7, until firm, glossy peaks form.
Stop mixing.
5. Sift about ½ cup of the reserved flour and
sugar over the whites and carefully fold in
with a rubber spatula. Continue with the
remaining flour and sugar. Gently fold until
no pockets of dry ingredients remain.
6. Spoon batter into an ungreased 23cm tube
pan. Even out the top with the spatula. Bake
for 45 minutes, until a toothpick that has
been inserted comes out clean. Invert pan
onto the neck of a bottle and allow the cake
to cool completely.
7. Use a knife to free the cake from the pan.
Pavlova with Peaches
and Berries
A show-stopping dessert. This gorgeous
creation needs to be eaten the day it is
made (and best if that day is not humid!).
Makes 12 servings
Meringue:
3 large egg whites
Pinch cream of tartar
Pinch sea salt
1 cup white sugar
2 teaspoons cornstarch, sifted
1 teaspoon white vinegar
¼ teaspoon pure vanilla extract
½ teaspoon grated citrus zest
Topping:
2 ripe peaches, pitted and thinly
sliced
½ cup mixed berries
2 tablespoons white sugar
¾ cup heavy cream
1 teaspoon pure vanilla extract
¼ cup icing sugar
1. Preheat oven, with the rack in the middle
position, to 180°C. Line a baking pan with
baking paper (if your baking pan is rimmed,
invert it so you are using the bottom. This
will make transferring the meringue easier
once it has baked).
2. Prepare the meringue. Put the egg whites,
cream of tartar, and salt into a large mixing
bowl (make sure it is spotlessly clean). Using
the whisk, start mixing on Speed 1 and very
gradually increase to Speed 5. Whip until
whites have formed soft peaks. While still
whipping, gradually add the white sugar.
Increase to Speed 7 and whip until stiff peaks
have formed, about 8 minutes. Add the
remaining meringue ingredients and gently
mix on Speed 2 to combine.
3. Transfer meringue to the baking-lined baking
pan. Shape into an 20cm circle and, using a
spatula or knife, scrape the sides upward
(from the bottom of the meringue to the top)
to create smooth edges along the sides of
the meringue and little peaks at the top.
4. Transfer to the oven and immediately reduce
temperature to 100°C.
5.
Bake meringue for 1½ hours, until the edges
and top are dry – the color should still be very
pale. After the time has elapsed, turn off the
oven, but leave the meringue in until it has
cooled completely, about 1 hour.
6. While the meringue is cooling, prepare the
topping. Put the peach slices and berries into
a shallow bowl. Sprinkle the white sugar over
the fruit and allow to sit until ready to serve.
7. Once the meringue is fully cooled, prepare
the whipped cream. Put the cream into a
large mixing bowl. Using the whisk, start
whipping cream on Speed 1, gradually
increasing to Speed 3, for about one minute,
so that the cream has some body. Add the
sugar and vanilla extract and continue to whip
to Speed 4 until cream forms soft peaks.
8. Assemble the Pavlova. Put the baked meringue
on desired serving dish/plate. Top with the
whipped cream and then, using a slotted spoon,
top with the fruit. Drizzle any accumulated fruit
juices around the plate if desired. You may
garnish with grated zest as well.
9. Serve immediately.

21
Gluten-Free (and Vegan!)
Golden Cupcakes
Unlike our muffin recipe that uses a
gluten-free flour blend, here we call for
individual ingredients that are now
easily found in most grocery stores.
Makes 12 standard cupcakes
Nonstick cooking spray
1 cup sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée, room
temperature
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
1. Preheat oven to 180°C. Lightly coat a
standard cupcake pan with cooking spray.
Cupcake liners may be used (these may also
be sprayed, so that the liners cleanly come
off the cupcakes).
2. Put the flour, starches, baking powder, soda,
xanthan gum, and salt into a large mixing
bowl. Using the beaters, mix on Speed 1 to sift
the ingredients together, about 30 seconds.
3. With the mixer running on Speed 2, add the
remaining ingredients, in the order listed, and
mix until all ingredients are incorporated.
Scrape the entire bowl to ensure all of the
ingredients are evenly combined and mix an
additional 20 seconds if necessary.
4. Scoop batter into the prepared cupcake
pan. Bake until golden and a cake tester
comes out clean, about 20 to 22 minutes.
Remove from oven, cool in pans on a wire
rack until cool to the touch, and then
transfer cupcakes to a wire cooling rack to
cool completely before frosting.
Dairy-Free Vanilla Frosting
This frosting pairs very well with the
Gluten-Free Golden Cupcakes, but is also
a great alternative to any vanilla frosting.
Makes about 2 cups
1 cup non-hydrogenated vegetable
shortening
2 cups icing sugar, sifted
1 tablespoon pure vanilla extract
¼ teaspoon sea salt
1 to 2 teaspoons water, optional
1. Put the shortening into a medium mixing
bowl. Using the beaters, mix on Speeds 2 to
4 to make creamy, about 30 seconds. Add
the sugar and mix on Speeds 2 to 5, then
add the vanilla extract and salt. Mix again,
on the same speeds, until smooth and fluffy,
about 30 seconds.
2. If the frosting is too thick, add enough water
to mix to desired consistency.
Angel Food Cake
Serve with whipped cream and fresh berries for
a light and delicious summer dessert.
Makes one 23cm cake (12 servings)
1½ cups white sugar, divided
1¼ cups cake flour, not self-rising
12 large egg whites
1¼ teaspoons cream of tartar
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
1. Preheat oven to 160°C.
2. Put ¾ cup of the sugar into a large mixing
bowl with the cake flour. Using the whisk,
mix on Speed 1 to fully sift, a minimum of 30
seconds; reserve.
3. Put the egg whites into a large mixing bowl.
Using the whisk, begin mixing on Speed 1.
When the egg whites appear foamy, add
cream of tartar and salt. Gradually increase
to Speed 5.

20
Deep Chocolate Layer Cake
Frost this moist chocolate cake with
our Mocha Frosting (recipe follows).
Makes two 23cm cakes (16 servings)
Unsalted butter, softened,
or nonstick cooking spray
180g bittersweet chocolate, chopped
¾ cup cocoa powder, Dutch process,
sifted
2 teaspoons espresso powder (instant
espresso)
½ teaspoon baking soda
1 cup boiling water
2½ cups unbleached, all-purpose flour
1 cup white sugar
½ cup packed light brown sugar
1 teaspoon baking powder
¾ teaspoon sea salt
1 cup vegetable oil
1 cup buttermilk, room temperature
4 large eggs, lightly beaten,
room temperature
2 teaspoons pure vanilla extract
1. Preheat oven to 180°C with the rack in the
middle position. Grease two 23cm round
cake pans with cooking spray or softened
butter and line the bottoms with baking
paper. Reserve.
2. Put the bittersweet chocolate, cocoa
powder, espresso powder, and baking soda
into a medium bowl and pour the boiling
water over the ingredients. Stir until
chocolate has melted. Cool to room
temperature and reserve.
3. Put the flour, sugars, baking powder, and salt
into a large mixing bowl. Using the beaters,
mix on Speed 1 until fully combined, a
minimum of 30 seconds. Reserve.
4. Using Speed 2, mix the oil, buttermilk, eggs,
and vanilla extract into the cooled chocolate
mixture.
5. While mixing on Speed 2, slowly add the
liquid mixture to the dry ingredients. Mix
until smooth, about 1 minute, stopping as
necessary to scrape entire bowl.
6.
Divide the batter evenly between the
prepared pans. Bake in preheated oven until
a cake tester comes out clean when inserted
into the center, about 30 to 35 minutes.
7. Remove from oven and cool in pans
on a wire rack until cool to the touch. Cool
cakes completely before frosting.
Mocha Frosting/Filling
The perfect complement to our
Deep Chocolate Layer Cake.
Makes about 4½ cups, enough to fill and cover
a 23cm layer cake
4¾ cups icing sugar
1¼ cups unsweetened cocoa powder
½ teaspoon fine sea salt
16 tablespoons unsalted butter, room
temperature and cut into cubes
¹⁄³ cup heavy cream, room temperature
¹⁄³ cup strong-brewed coffee, room
temperature
1¼ teaspoons pure vanilla extract
1¼ teaspoons espresso powder (instant
espresso)
1. Put the sugar, cocoa powder, and salt
together in a medium bowl. Using the
beaters, mix on Speed 1 until well combined.
2. Put butter into a large mixing bowl and mix
on Speeds 1 to 4 until creamy. Add the
sugar/cocoa mixture and mix on Speeds 1
to 4 until combined (the mixture will be
sandy, but you want to be sure that it is
evenly mixed), about 1 minute.
3.
Combine the cream and coffee in a liquid
measuring cup and stir in the vanilla extract
and espresso powder. Stir until the espresso
is dissolved. Slowly add to the butter/sugar
mixture while mixing on Speed 2.
4. Continue to mix on this low speed until
homogenous. Increase to Speed 6 and
continue to mix until light and fluffy, about 2
additional minutes. Use immediately.

19
browned. Remove and reserve. Reduce
oven temperature to 150°C.
3. Prepare the filling. Put the mascarpone in a
small mixing bowl. Mix on Speeds 1 to 3 to
make nice and creamy; reserve. Put the eggs
into a medium mixing bowl (this can be the
same one that was used for the crust), mix
on Speed 2 to break up and then add the
sugar. Mix on Speeds 1 to 4 until light and
thickened, about 1 minute. Add lemon juice,
vanilla extract, and zest, and mix to
incorporate. Add the flour, baking powder,
and salt, and mix to incorporate. Gently
beat in the softened mascarpone. Pour on
top of prepared crust. Bake at 150°C for 25
to 30 minutes, or until just set.
4. Dust with icing sugar before cutting and
serving. Any lemon squares that are not
consumed the day they’re made can be
wrapped well and refrigerated for up to 5 days.
Blueberry Cheesecake Bars
Cheesecake bars are a great alternative to
making a full cheesecake. They are less fussy to
prepare (no springform pan needed) and are
easier to serve to a crowd. The blueberries
and jam can be substituted with other
berries, such as raspberries or strawberries,
or you can do a mixture of the three.
Crust:
1¼ cups Arnott's Marie crumbs
(if grinding your own Arnott's
Maries, this equates to about
8 full Arnott's Marie sheets)
2 tablespoons white sugar
½ teaspoon ground cinnamon
Pinch sea salt
¹⁄³cup unsalted butter, melted and
cooled to room temperature
Filling:
500g cream cheese (2 standard packag-
es), room temperature, each pack-
age cut into 4 pieces
1 cup white sugar
¼ teaspoon sea salt
4 large eggs, at room temperature
½ cup sour cream, room temperature
2 teaspoons pure vanilla extract
Topping:
¼ cup blueberry preserves
½ cup fresh blueberries
1. Preheat oven to 180°C with the rack in the
middle position. Coat the inside of a 23cm
s quare baking pan with the softened butter
or nonstick cooking spray. Line with baking
paper, leaving a 3 to 5cm overhang (this will
assist in removing the bars after they have
baked and chilled). Reserve.
2. Prepare the crust. Put Arnott's Marie
crumbs, sugar, cinnamon, salt, and melted
butter in a small mixing bowl. Mix on Speed
1 until the mixture comes together. Pat
crumb crust evenly into the bottom of the
prepared pan, using the bottom of a glass, if
necessary, to make it even. Put in the
preheated oven and bake for about 8 to 10
minutes, until the crust is just set. Allow to
cool while preparing the filling. Reduce oven
temperature to 120°C.
3.
Wipe the beaters of crumbs. Put the cream
cheese into a large mixing bowl. Starting on
Speed 1 and increasing to Speed 3, mix until
very smooth – you want to be sure there are
no lumps. Scrape the mixing bowl and
beaters. While mixing on Speed 3, gradually
add the sugar, about ¼ cup at a time, and
the salt, mixing until very smooth. Add the
eggs, one at a time, mixing on Speeds 2 to
3, being sure each is fully incorporated into
batter before adding the next. Scrape down
the bowl and beaters and then add the sour
cream and vanilla extract, mix on Speeds 2
to 3 until combined.
4. Transfer the cream cheese filling to the pan,
on top of the cooled crust, and then dollop
the blueberry preserves on top. Using the tip
of a knife, or a toothpick or skewer, swirl in
the preserves to make an attractive design.
Top with the blueberries, pressing in slightly.
5. Put the filled pan into the preheated oven and
bake until just set, about 60 to 65 minutes.
6. Remove and cool to room temperature. Cover
with plastic wrap and chill overnight prior to
removing from the pan, cutting, and serving.

18
Blonde Brownies (Blondies)
Often the sweeter, and obviously lighter, cousin
of the brownie, this recipe is rather traditional,
but it can easily be altered by changing the type
of chips or nuts to make it your own.
Makes 24 blonde brownies
Unsalted butter, softened,
or nonstick cooking spray
3 cups unbleached, all-purpose flour
1½ teaspoons sea salt
½ teaspoon ground cinnamon
16 tablespoons unsalted butter,
cubed, room temperature
½ cup white sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate, chopped
1 cup white chocolate chips
1 cup walnuts
1. Preheat oven to 180°C with the rack in the
middle position. Lightly coat a 23 x 20 cm
baking pan with softened butter or nonstick
cooking spray; line with baking paper. Reserve.
2. Put the flour, salt, and cinnamon into a
medium bowl. Using the beaters, mix on
Speed 1 for about 20 seconds, or until fully
combined, reserve.
3. Put the butter into a large mixing bowl.
Using Speed 3, beat until lightened, about
30 seconds. Gradually add both sugars and
beat on Speed 4 until lightened, another 30
seconds to 1 minute. Reduce to Speed 3 and
add the eggs, one at a time, and the vanilla
extract; mix until well combined. Reduce to
Speed 1 and slowly add the dry ingredients.
Once almost fully mixed, add the chopped
chocolate, chips, and nuts.
4. Transfer mixture to the prepared pan. Bake
in the preheated oven until edges are set
and lightly browned, about 30 to 35
minutes. The brownies should be fully
cooled before cutting.
Mascarpone Lemon Squares
A creamy twist on a classic,
these lemon squares will disappear fast!
Makes 16 servings
Unsalted butter, softened,
or nonstick cooking spray
Crust:
1¼ cups unbleached, all-purpose flour
¹⁄³ cup icing sugar
½ teaspoon sea salt
1 teaspoon finely grated lemon zest
8 tablespoons unsalted butter, cubed
and room temperature, sitting for
about 10 to 15 minutes
Filling:
¼ cup mascarpone, room temperature
4 large eggs, room temperature
¾ cup white sugar
½ cup fresh lemon juice
(about 3 medium lemons)
½ teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
¼ cup unbleached, all-purpose flour
½ teaspoon baking powder
½ teaspoon sea salt
Icing sugar, for dusting
1. Preheat oven to 180°C with the rack in the
middle position. Coat a 23cm square baking
dish with softened butter or nonstick
cooking spray; line with two pieces of
baking paper, leaving a 3 to 5cm overhang
on each side. Reserve.
2. Prepare the crust. Put the flour, icing sugar,
salt, and lemon zest in a medium mixing
bowl. Mix on Speed 1 to fully combine,
about 30 seconds. Add the cubed butter
and mix on Speeds 1 to 2 until the mixture
becomes shaggy; this could take a little
more than a minute (if necessary, increase to
Speed 3). Transfer the crust mixture into the
prepared pan and press onto the bottom
and a little bit up the sides. Chill for 15 to 20
minutes to set. Once fully chilled, bake at
180°C for about 20 minutes, or until lightly

17
Baked Meringues with
Fresh Berries and Cream
These little treats are best prepared on drier
days. Humidity causes them to be a bit
spongy and they lose their distinctive crisp.
Makes about 16 meringues
3 large egg whites
½ teaspoon fresh lemon juice
¾ cup white sugar
¼ teaspoon vanilla extract
Sweetened whipped cream,
whipped to soft peaks, for serving
Fresh Berries, for serving
1. Preheat oven to 100°C with the rack in the
middle position. Line a rimmed baking sheet
with baking paper; reserve.
2. Put the egg whites in a large, non-plastic,
mixing bowl. Using the whisk, start mixing
on Speeds 1 to 2 and beat until frothy,
about 30 to 60 seconds. Add the lemon
juice, gradually increase to Speed 5 and
whip until soft peaks form.
3. With the mixer running still on Speed 5, very
gradually, 1 tablespoon at a time, add the
sugar to the whipping egg whites (do not
rush this process or the meringue will not be
as stable and may not whip to the necessary
stiffness. Be patient!). Once all the sugar has
been added, increase to Speed 7 and
continue mixing until the meringue holds stiff
peaks, about 5 to 8 minutes in total. Add the
vanilla extract and mix to combine.
4. Transfer the meringue to a piping bag fitted
with a star tip (any size or shape of star will
work). First apply a bit of the meringue to a
few spots on the underside of the baking so
that it sticks to the pan. Pipe the meringues,
making about a 5 to 7cm round, and then
finishing the spiral shape in the center.
Leave about 5 cm between each meringue.
You may need two pans to accommodate
the full recipe.
5. Transfer the meringues to the preheated
oven and bake until light, crisp and stiff, but
where the meringues have picked up no
color. This should take about 1 hour, but this
is a rough estimate since it is based on the
oven being used and the humidity of the
room (it could take as little as 45 minutes, or
as long as 2 hours).
6. Remove from the oven and allow to cool on
a wire rack. Once completely cooled,
meringues can be stored in a sealed
container at room temperature for up to five
days.
7. When ready to serve, fill with the sweetened
whipped cream and top with the mixed
berries.
No-Bake Keto Bites
Packed full of good-for-you fat and protein, just
one of these bites will fill you up
and keep you energized.
Makes 16 bites
½ cup almond butter
2 tablespoons coconut oil
2 tablespoons chia seeds
1 cup shredded, unsweetened
coconut
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
2 teaspoons monk fruit sweetener
or ½ teaspoon stevia
¼ teaspoon sea salt
½ teaspoon ground cinnamon
1. Put all of the ingredients into a large mixing
bowl. Using the beaters, mix on Speeds 1 to
3 until completely incorporated, about 1
minute.
2. Scoop the dough into desired-size pieces
and form into balls (gloves are
recommended). Chill in the refrigerator for a
minimum of 30 minutes, or in the freezer for
10 minutes before enjoying.