LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:

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If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.

INGREDIENTS FOR ONE LAYER:

1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon

INSTRUCTIONS:

Blend, bake until springy, then repeat for the second layer.

 

INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream

INSTRUCTIONS:

Whip in food processor and apply only when cake is very cool.

 

DECORATION:

Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

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Raw Olive Sunburgers with Salad & Basil Pesto

Mmmm, olives are my new thing. I hated them until 2 weeks ago and now I’ve formed a new habit. I enjoy big, juicy kalamata olives. This is super olivey; only for the brave. In terms of raw food this is a big meal! So it might be enough to keep you going all day!

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INGREDIENTS

Approximately 100g of LSC (linseed, sunflower and chia seeds)
2 teaspoons mixed herbs
1 handful pumpkin seeds
1 handful sunflower seeds
5 chopped sundried tomatoes
7 olives
1 zucchini
1 teaspoon miso
1/2 teaspoon mustard
dash of salt to taste
generous drizzle of olive oil
dash of water to make into mouldable dough

INSTRUCTIONS

Blend all ingredients, form into dough, dehydrate. Serve on salad of tomatoes, avocado, olives, cos lettuce and cucumber. Drizzle with basil pesto (basil, salt, ground cashew, oil).

Raw-ish Banoffee Pie

Banoffe Pie is notoriously rich and sweet so I really suggest berries here to offset the sweetness. The toffee sauce is next level; count on it.

This didn’t take that long to make, I probably spent about 20 minutes in the kitchen. 

Dates soften in roughly 5 minutes in boiled water.

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 Biscuit layer:

Some LSA
1 pre-soaked date
1 tablespoon of cocoa powder
water to moisten into a dough

Blend, then press into a tin.

Banana layer:

Sliced bananas

Cream layer:

1/2 can of extremely thick coconut cream (I prefer Family Choice)
1 pre-soaked date
2 heaped dessert spoons of peanut butter
1 dessert spoon of coconut oil

Toffee:

10 presoaked dates
Vanilla
Dash of coconut cream to add creaminess
Salt to taste

 Toppings:

Cinnamon & strawberries.

Serve:

Firm up in the freezer (do not freeze), then serve.

3-ingredient Gluten-free Corn Fritters for Kids

These are yummy. Served here with plum sauce they’re also nice with sweet chili. You can fancy them up a bit by adding coriander and healthy stuff, and eat them with a salad if you want to pretend like you’re doing good. This is also an excellent meal for poor students who find themselves with nothing but an old tin of corn, flour and sauce in the cupboard.

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1 tin creamed corn or 1 tin whole-kernal corn
Gluten-free flour (you can use regular flour if you want)
Baking powder
Oil for frying

INSTRUCTIONS

Whole-kernal corn: Tip the entire contents of your can into a bowl, add 1 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

Creamed corn: Tip the entire contents of your can into a bowl, roughly 3/4 cup of gluten-free flour and roughly 2 teaspoons baking powder*. Fry in oil until golden. Salt. Serve.

*Adjust ratios if need be to ensure you have a doughy consistency.

Iced Cookies

I was feeling a bit stressed by a monster week and an unwell Little Bear, so I took some time out and baked some cookies.

They’re really crunchy and hard. Iced. Mm. 

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INGREDIENTS

3 tablespoons golden syrup
1/2 cup sugar
1/4 cup margarine
1/2 teaspoon baking soda
1 & 1/2 to 2 cups flour
Dash of vanilla
A selection of icings and sprinkles

INSTRUCTIONS

On stovetop melt golden syrup and sugar. Boil. Remove from heat add margarine and baking soda. Stir through until margarine has melted. Add flour and dash of vanilla. Add enough flour until dough-like consistency is formed. Roll out and cut into shapes on floury surface. Bake until golden on top – around 12 minutes – these bake quick. Remove from oven and ice with a variety of flavoured icings; these are raspberry, lemon and chocolate.

Raw Passionfruit-Macadamia Biscuits With Strawberry & Lavender Spice

This is my first experimentation with lavender.

It’s a strong flavour so use sparingly.

These cookies are lovely and my 1 year old son loves them too. Don’t forgo the strawberry, that’s the freshness!

Note this person being wooed like putty. And THEY’RE PRETTY.

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BISCUIT INGREDIENTS

1.5 cups coconut
1/2 cup sliced almonds
3 teaspoons vanilla
4 heaped teaspoons macadamia nut butter (or other nut butter)
4 teaspoons syrup (yacon, maple, agave)
The seeds of 3 passionfruit
Generous pinch of salt
3 teaspoons coconut oil
Maybe water

GARNISH INGREDIENTS

Macadamia nut butter
Strawberry slices
Chopped lavendar flowers

INSTRUCTIONS

Blend all biscuit ingredients in a food processor. Adjust for consistency and taste. If too dry add a dash of water until biscuits can be shaped. If too wet add additional coconut. Top with a smear of macadamia nut butter, a slice of strawberry and a light sprinking of lavender.

Better Banana Cake

I have a recipe up already, but this one is better.

It’s just… correct.

Topped with chocolate butter-cream frosting.

This is not “low in sugar, low in fat”. This is Just Good Cake.

Delicious

INGREDIENTS

2 cups flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1 cup brown sugar
1/4 cup oil
1/4 cup water
4 ripe bananas, mashed
1 teaspoon vanilla
1 teaspoon apple-cider vinegar

INSTRUCTIONS

Mash bananas, add all dry ingredients, all wet ingredients (except apple-cider vinegar), and mix. Add apple-cider vinegar. Mix. Bake long and slow. Bring out of the oven when springy to touch and golden.

FROSTING

In your food processor whip up margarine, icing sugar, cocoa and vanilla. I don’t have the ratios, it’s just a heap of margarine and taste as you go. It should be light and fluffy. Use a spatula to apply to the cool cake. If you make too much frosting just freeze the leftover, it’ll last.

Rhubarb and Apple Crumble

This is probably a rather healthy desert – I mean, it’s pretty much muesli disguised as pudding!

(Although, probably anything could disguise itself as pudding if it sprinkled a bit of sugar on itself). With lots of fruit, seeds, and oats, it does provide a chunk of nutrition. And sugar… for energy? The trick with crumbles is to use lots of apple – they’re nice and sweet, cheap, and bulky, so provide a good base to fill out the crumble – and use smaller/more expensive tasty fruits for the flavour.

Rhubarb Crumble

INGREDIENTS

3 apples
2 stalks rhubarb
3 plums (or another stalk of rhubarb)
1 tablespoon sugar
3/4 cup flour
1/4 cup margarine
1/2 cup oats
1/4 cup brown sugar
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
A pinch of cinnamon

INSTRUCTIONS

Peel the apples, then slice them up as well as the rhubarb and plums. Chuck them in a pot, sprinkle with the sugar and cover with some water. Bring to the boil, and let it do so until the rhubarb is nice and soft.

While you’re waiting for the fruit, in a food processor (or with your fingers) blend together the flour and marg to form crumbs. Then blend in the oats, brown sugar,  seeds, and cinnamon.

Drain the fruit, layer onto a dish, then sprinkle the crumbs on top. Bake at 200ºC until it starts to brown on top.

*Authors note: If the blog wasn’t “low in sugar, low in fat”, I would probably also grate some chocolate onto the fruit before putting the crumbs on, and mix in some maple syrup.

Gluten-free Chocolate Cupcakes

Normally gluten-free cooking baking is associated with heaviness, toughness and not giving the delightful crumb you get with baking with gluten-based flours; however, I’ve been playing around with GF baking for a couple of years now, learning little tricks and secrets to get results which trick people into thinking that you have used gluten. After being diagnosed with coeliacs earlier this year, it has given me the push to experiment even more with GF baking and cooking, much to the delight of my friends.

When doing GF baking, it is essential to use flours and liquids which have a good amount of protein in them – the protein provides much needed structure and springiness to a mixture, along with the right amounts of xanthan and/or guar gums. For GF flour, I use the Macro Wholefoods GF Plain Flour mix, which has the highest amount of protein per 100g compared to other mixes; it also gives the most consistent results with baking and has been perfect for cakes, cupcakes, biscuits, slices and scones. For the liquid component, I always use soy milk or the Vitasoy Protein-Enriched Rice Milk (it has added chickpea protein) which adds even more protein to the mixture. If you use another type of rice, oat or almond milk, you will not get the results I get (believe, I have tried them all!). Another thing to take into consideration is the amount of raising agent used. Because you do not have the gluten to create ‘strings’ in the mixture when it cooks, which normally helps trap air bubbles and give lift, you have to use extra raising agent.

The following recipe fooled Jessie into thinking she was eating a cupcake made with a gluten-based flour; alas, it was made with the best pre-mixed GF flour I have come across over the years.

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INGREDIENTS

1 & 1/2 cups of Macro Wholefoods GF Plain Flour (if using a different GF flour mix, make sure it has the right amount of xanthan and/or guar gum in it – this is essential to give the mixture structure. The Macro Wholefoods GF flour already has the right amount of vegetable gums).
1 cup sugar
4 tablespoons cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soy milk
1/4 cup rice bran oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla essence

INSTRUCTIONS

1. Preheat oven to 180°C (or 160°C in a fan-forced oven) and place cupcake liners into a cupcake tray or arrange silicone cupcake cups on a baking tray (about 12 to 15).

2. In a bowl, place soy milk and vinegar together. Wait for a minute, then add oil and vanilla essence. Set aside (the vinegar reacts with the protein in the soy milk, which will result in a nice, fluffy cupcake).

3. In a large bowl, sift together all dry ingredients. Then get a large spoon and ensure the dry mixture is thoroughly mixed.

4. Make a well in the centre of the dry mixture. Pour in wet ingredients and mix until well incorporated.

5. Fill cupcake liners/cups until three-quarters filled. Place in oven and bake for 25-35 minutes. Check cupcakes 20 minutes into cook time, as sometimes they will cook quicker, depending on your oven. Allow to cool.

ICING

1/2 cup icing sugar
2 tablespoons cocoa powder
4 tablespoons vegan margarine
1/2 teaspoon vanilla essence

In a bowl, sift together icing sugar and cocoa powder. Add margarine and mix until well incorporated, light and fluffy. Add vanilla essence and whip again. Put on cold cupcakes.

Chocolate-dipped Pretzels

Pretzels are so weird and foreign, but such a stupidly obvious snacking solution

So anyway, on Dino Day, Mum whips out these sneakily little fuckers. Boy they’re delicious. I awoke at 8am on Boxing Day with a burning desire to recreate the snacking sensation. Mum walks in and witnesses the frenzied kitchen-cum-sweat-shop of chocolate-pretzel manufacture.

“Oh! Are those presents?”

“Um… yeah. “Presents”.”

‘For my pancreas.’

Chocolate, salt and wheat. The only thing that would make these more perfect is if some genius managed to amalgamate them with fried potato.

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INGREDIENTS

Chocolate
Pretzels

INSTRUCTIONS

Melt the chocolate. Dip the pretzels in the chocolate. Place the dipped pretzels on cooking paper. Bang them in the fridge.

P.S. You don’t need heaps of chocolate.