Even though Christmas is over, there is still so many things to celebrate, like these delicious, gluten free New Years Eve canapé recipes! We love having something exciting to share with our families and friends on NYE and these bite-sized treats are perfect! To make it extra delicious, we combined a few of our favourite sweet bites to create a trio of treats that everyone will love. I hope you enjoy these recipes and make sure you tag #liviaskitchen in all of your recreations as you bring in the new year.

 

Banoffee cups

Oaty cup:

20g ground almonds (1/8 cup)

50g oats (1/2 cup)

¼ tsp cinnamon

15g coconut oil (1/2 Tbsp)

1/2 Tbsp maple

Pinch of sea salt

Filling:

30g date syrup (2 Tbsp)

30g almond butter (2 Tbsp)

15g coconut oil (1/2 Tbsp)

Pinch of sea salt

Topping:

1 banana

Method:

Preheat the oven to 180 degrees Celsius and grease mini silicone muffin tray with coconut oil.

Add all of the oaty cup ingredients to a bowl and stir until it has combined well.

Taking a tablespoon at a time, place the oaty cup mixture into the mini muffin holes and press this down firmly until it fits to the shape of the mould, creating a cup with a hole in the middle.

Repeat this process until you have used all of the mixture. Place this in the oven for 10 minutes until they are golden and then leave to cool for 15 minutes.

Whilst the oaty cups cool start making the caramel. Add all of the caramel ingredients into a bowl and mix well.

Once the oaty cups have cooled, spoon a heaped teaspoon of the caramel into the centre of each of the cups. Cut thin slices of the banana and then place these on top to finish.

Chocolate brownies:

80g cashew butter (1/3 cup)

50g cacao powder (1/2 cup)

50g ground almonds (3/4 cup)

15g coconut oil (1/2 cup)

30g coconut sugar (1/4 cup)

100ml almond milk (1/2 cup)

1 Tbsp oat flour

100ml maple syrup (1/2 cup)

Pinch of sea salt

Method:

Preheat the oven to 180 degrees Celsius and grease mini silicone muffin tray with coconut oil.

Add all of the brownie ingredients into the bowl and mix well.

Taking a tablespoon of the mixture at a time, spoon this into the mini muffin tray. Repeat until you have used up all of the mixture.

Place these into the oven for 20 minutes until firm but still soft in the middle.

Let these cool completely before you take them out of the tray.

Blueberry crumble cup:

Crumble cup:

20g ground almonds (1/8 cup)

50g oats (1/2 cup)

¼ tsp cinnamon

15g coconut oil (1/2 Tbsp)

1/2 Tbsp maple

Pinch of sea salt

Blueberry compote:

300g frozen blueberries

2 Tbsp coconut sugar

Method:

Preheat the oven to 180 degrees Celsius and grease mini silicone muffin tray with coconut oil.

Add the blueberries and coconut sugar into a saucepan over a medium heat and simmer until you have thick blueberry compote.

Whilst the compote cooks, start making the cups. Add all of the oaty cup ingredients to a bowl and stir until it has combined well.

Taking a tablespoon at a time, place the oaty cup mixture into the mini muffin holes and press this down firmly until it fits to the shape of the mould, creating a cup with a hole in the middle.

Repeat this process until you have used all of the mixture. Place this in the oven for 10 minutes until they are golden and then leave to cool for 15 minutes.

Once all of the components are ready, start putting the cups together.

Taking a heaped teaspoon of the blueberry compote and place this in the crumble cup. Repeat this process until you have used all of the components.

 

For more delicious treats to make this New Years have a look at our desserts.