I made some vegetable pakoras to go with our curry this evening. They are a great way to use up leftovers of any type - vegetables, cooked meat - what ever is lurking in the fridge. Tonight I used some chopped chard, onion and sweetcorn.
For the batter
125g gram (chickpea) flour
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp salt
1 tsp baking powder
125g water
Ghee or other oil for frying
For the filling
2 cups of chopped vegetables or meat. I recommend cooked chicken and spinach, or half slices of onion
Put the gram flour, spices and baking powder into a bowl and stir well to remove any lumps. Beat in the water to make a smooth batter. Fold in the filling of your choice. Heat the ghee in a frying pan over a medium heat. Put the batter into the oil in spoonfuls, forming rough patties. Try not to fry too many at once as is makes them hard to turn and greasier. Fry for 2-3 minutes, then turn and fry for 2-3 minutes more. Remove from the pan to a plate lined with kitchen paper. Serve with raitha or chutneys.
Friday 2 March 2012
Lamb Rogan Josh
This can be made with beef too - a very tasty dish. You can vary the heat by changing the proportions of chili and paprika. I made it this way tonight for my kids, but they love a bit of spice!
6 cups water
1/2 tsp salt
4 cloves garlic, peeled and chopped
500g lamb + a few lamb bones
2 onions, finely chopped
2 tbsp ghee or dripping
6 cloves
6 green cardamom pods
2 bay leaves
1 tsp fennel seeds
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground turmeric
2 tsp paprika + 1 tsp chili powder
1/2 cup yogurt
Put the lamb, bones, garlic, salt and water in a large pan and simmer for 20 minutes. Skim off any scum that rises. Remove the meat to a plate, strain the water and set aside and discard the bones. Mix the paprika and chili with a splash of water to form a paste. Heat the ghee and gently fry the onions until they start to darken and become sweet (about 15 minutes). Add the, cloves, cardamom, fennel seeds and bay leave and fry for a minute. Then add the chili paste, cumin, ginger and turmeric and fry for another minute. Return the meat to the pan and fry for 5 minutes. Stir in the yogurt, coating the meat. Pour 4 cup of the water you set aside earlier. Simmer, covered, until the meat is tender. I like to cook this really slowly for an hour or more, so the meat is melting. Then remove the lid and raise the heat to reduce the sauce to where you like it. Taste and season.
6 cups water
1/2 tsp salt
4 cloves garlic, peeled and chopped
500g lamb + a few lamb bones
2 onions, finely chopped
2 tbsp ghee or dripping
6 cloves
6 green cardamom pods
2 bay leaves
1 tsp fennel seeds
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground turmeric
2 tsp paprika + 1 tsp chili powder
1/2 cup yogurt
Put the lamb, bones, garlic, salt and water in a large pan and simmer for 20 minutes. Skim off any scum that rises. Remove the meat to a plate, strain the water and set aside and discard the bones. Mix the paprika and chili with a splash of water to form a paste. Heat the ghee and gently fry the onions until they start to darken and become sweet (about 15 minutes). Add the, cloves, cardamom, fennel seeds and bay leave and fry for a minute. Then add the chili paste, cumin, ginger and turmeric and fry for another minute. Return the meat to the pan and fry for 5 minutes. Stir in the yogurt, coating the meat. Pour 4 cup of the water you set aside earlier. Simmer, covered, until the meat is tender. I like to cook this really slowly for an hour or more, so the meat is melting. Then remove the lid and raise the heat to reduce the sauce to where you like it. Taste and season.
Thursday 9 February 2012
Gluten free lemon drizzle cake
This cake is fairly heavy on the carbs but is light and delicious.
200g butter
20g powdered sucralose
50g milk powder
4 eggs
175g almond flour
250g mashed potatoes
zest of 3 lemons
2 tsp gluten free baking powder
juice of 1 lemon
4 tbsp sugar
Cream together the butter, sucralose and milk powder until soft and light. Gradually beat in the eggs. Mix the almond flour, potatoes, lemon zest and baking powder and fold into the egg mixture. Pour into a greased and lined cake tin and bake at 160 oC for 40 minutes. Leave to cool in tin for 10 minutes before turning out. Dissolve the sugar in the lemon juice and drizzle over the cake before serving.
200g butter
20g powdered sucralose
50g milk powder
4 eggs
175g almond flour
250g mashed potatoes
zest of 3 lemons
2 tsp gluten free baking powder
juice of 1 lemon
4 tbsp sugar
Cream together the butter, sucralose and milk powder until soft and light. Gradually beat in the eggs. Mix the almond flour, potatoes, lemon zest and baking powder and fold into the egg mixture. Pour into a greased and lined cake tin and bake at 160 oC for 40 minutes. Leave to cool in tin for 10 minutes before turning out. Dissolve the sugar in the lemon juice and drizzle over the cake before serving.
Wednesday 8 February 2012
Gluten free lemon meringue pie
I've had a bit of a sweet tooth of late, which isn't like me! My partner and children have not been complaining though... This pie was a great success - even with no gluten or added sugar.
The pastry case is based one from Elana's pantry.
The pastry and lemon filling also made some delicious jam tart style treats. Just press the pastry into a cup cake tin, add the filling and bake for 15 minutes. No need for blind baking with the little ones.
For the pastry case
2 cups almond flour
1/2 tsp salt
2 tbsp butter (or coconut oil)
1 tsp sweetener (I used Truvia)
1 egg
For the lemon filling
zest and juice of 2 lemons
3 level tbsp potato starch (or corn flour)
1/4 cup sweetener (if using truvia use less - I used about a quarter cup)
4 egg yolks
40g butter
For the meringue
4 egg whites
3/4 cup sweetener (I used half a cup of sucralose and 1/4 cup of truvia. Next time I'll just use the 1/4 cup of truvia)
Heat oven to 180 oC (160 for a fan oven). Put the almond flour in a food processor and add the salt and sweetener. Pulse to mix. Then add the 2 tbsp of butter (or coconut oil) in and blend until mixed well. Add the egg and process until it forms a smooth ball. Then press the dough into a loose bottomed pie dish. I found the easiest way to do this was the pull off small balls of dough and put them over the bottom of the dish, then press flat with the back of a spoon. Then form a lip around the edges in the same way. Take a piece of parchment paper and scrunch it a few times to soften it. Line the pastry case with it and fill with baking beans, or even better, loose change. Coins work best as they heat up quickly and transmit the heat well. Bake the pastry case for 10 minutes lined, then 5 minutes with out the coins and paper. Set aside and lower the oven temperature by 20 oC.
Next make the lemon filling. Fill a jug with 10 fl oz of cold water. Mix the sugar and cornflour/potato starch in a bowl and add enough of the water to make a paste. Put the remaining water and the lemon zest into a small saucepan and bring to the boil. Gradually add to the flour mix, beating all the time. Return this mixture to the pan when all the water is added and carefully bring up to a simmer, stirring all the time in case it burns. Remove from the heat when it starts to simmer. Beat in the lemon juice, then the egg yolks and finally the butter. Pour the mixture into the pastry case. Put the egg whites into a large bowl and whisk until they form still peaks. Whisk in the sweetener, a little at a time. Spoon the meringue mixture over the lemon filling and use a palette knife to make sure it's totally covered. Put into the oven and bake for 45 minutes. Allow to settle for at least 20 minutes before serving.
The pastry case is based one from Elana's pantry.
The pastry and lemon filling also made some delicious jam tart style treats. Just press the pastry into a cup cake tin, add the filling and bake for 15 minutes. No need for blind baking with the little ones.
For the pastry case
2 cups almond flour
1/2 tsp salt
2 tbsp butter (or coconut oil)
1 tsp sweetener (I used Truvia)
1 egg
For the lemon filling
zest and juice of 2 lemons
3 level tbsp potato starch (or corn flour)
1/4 cup sweetener (if using truvia use less - I used about a quarter cup)
4 egg yolks
40g butter
For the meringue
4 egg whites
3/4 cup sweetener (I used half a cup of sucralose and 1/4 cup of truvia. Next time I'll just use the 1/4 cup of truvia)
Heat oven to 180 oC (160 for a fan oven). Put the almond flour in a food processor and add the salt and sweetener. Pulse to mix. Then add the 2 tbsp of butter (or coconut oil) in and blend until mixed well. Add the egg and process until it forms a smooth ball. Then press the dough into a loose bottomed pie dish. I found the easiest way to do this was the pull off small balls of dough and put them over the bottom of the dish, then press flat with the back of a spoon. Then form a lip around the edges in the same way. Take a piece of parchment paper and scrunch it a few times to soften it. Line the pastry case with it and fill with baking beans, or even better, loose change. Coins work best as they heat up quickly and transmit the heat well. Bake the pastry case for 10 minutes lined, then 5 minutes with out the coins and paper. Set aside and lower the oven temperature by 20 oC.
Next make the lemon filling. Fill a jug with 10 fl oz of cold water. Mix the sugar and cornflour/potato starch in a bowl and add enough of the water to make a paste. Put the remaining water and the lemon zest into a small saucepan and bring to the boil. Gradually add to the flour mix, beating all the time. Return this mixture to the pan when all the water is added and carefully bring up to a simmer, stirring all the time in case it burns. Remove from the heat when it starts to simmer. Beat in the lemon juice, then the egg yolks and finally the butter. Pour the mixture into the pastry case. Put the egg whites into a large bowl and whisk until they form still peaks. Whisk in the sweetener, a little at a time. Spoon the meringue mixture over the lemon filling and use a palette knife to make sure it's totally covered. Put into the oven and bake for 45 minutes. Allow to settle for at least 20 minutes before serving.
Thursday 26 January 2012
Fried sprats
Little silver sprats are a wonderful thing. They are cheap (under £2 a kilo), tasty and as you eat the whole fish (more or less), full of goodness.
If your sprats are small, you can coat and fry them as they come. With larger ones, remove the intestines and my daughter insists that hers have the head removed. So it's up to you and how much time you have how much you prepare the fish.
Either way, give them a good wash and them dry them gently, as much as possible. I use a clean kitchen towel to pat them with after shaking them off in a sieve. Put some rice flour into a plastic bag with some salt and pepper. Add the sprats and shake to coat them. Heat some butter in a large frying pan and fry the sprats in batches, 2 minutes on each side, until they're golden and crispy.
Serve with butter sauce, garlic mayonnaise, ketchup, salad... what ever takes your fancy.
If your sprats are small, you can coat and fry them as they come. With larger ones, remove the intestines and my daughter insists that hers have the head removed. So it's up to you and how much time you have how much you prepare the fish.
Either way, give them a good wash and them dry them gently, as much as possible. I use a clean kitchen towel to pat them with after shaking them off in a sieve. Put some rice flour into a plastic bag with some salt and pepper. Add the sprats and shake to coat them. Heat some butter in a large frying pan and fry the sprats in batches, 2 minutes on each side, until they're golden and crispy.
Serve with butter sauce, garlic mayonnaise, ketchup, salad... what ever takes your fancy.
Butter Sauce
This recipe is really useful. It goes well with so many different things and is rich and delicious. I had it for lunch today over green beans and a poached egg. I tried Heston Blumenthal's method for making the egg and I'm impressed. Came out perfectly - the white soft but totally set and the yolk runny.
This sauce also works well over fried sprats (or tinned sardines), chicken, hard boiled eggs... what ever you have handy.
1 egg yolk
2 tbsp butter
1/4 tsp dijon mustard
1/2 tsp white wine vinegar
Put all the ingredients into a bowl over a pan of hot, steaming water. If you have a very thick bottomed pan you might just get away with making it straight in there (I have one that works) but it is much less likely to scramble over an indirect heat. Keep stirring while the butter melts and then until it begins to thicken. Serve immediatly.
This sauce also works well over fried sprats (or tinned sardines), chicken, hard boiled eggs... what ever you have handy.
1 egg yolk
2 tbsp butter
1/4 tsp dijon mustard
1/2 tsp white wine vinegar
Put all the ingredients into a bowl over a pan of hot, steaming water. If you have a very thick bottomed pan you might just get away with making it straight in there (I have one that works) but it is much less likely to scramble over an indirect heat. Keep stirring while the butter melts and then until it begins to thicken. Serve immediatly.
Wednesday 25 January 2012
Water kefir
I've been regularly making dairy kefir for a long time and made some non dairy kefirs using the grains. But last year I was given some water kefir crystals and they've been great! I tend to mostly use them in the summer to make cool fizzy drinks to go with the evening meal. And in cooler weather I have successfully frozen them. As these drinks are fermented you might want to give them a taste before serving them to children as they may become slightly alcoholic. Mine have not done that so far but if they do you can try reducing the sugar and the number of grains.
The basic recipe that I use is 1/2 cup of sugar, 6 cups of water, 1 cup of water kefir grains, 1 tbsp lemon juice and some dried fruit, generally a fig or a tbsp of raisins. I brew this in a big glass jar for 24 hours in a warm spot in my kitchen. Then I strain off the kefir grains and remove the fruit and transfer the liquid to another big glass jar to flavour it. The grains go back into the first jar with fresh fruit and sugar water. If you find your end result is too sweet then try either reducing the amount of sugar you start the liquid with or brew it for longer (or both). As all kefir colonies will work differently you will need to experiment a little. So think of these recipes as a starting point for your own kitchen science experiments!
Rosehip and hibiscus
This pink drink is my daughter's favorite. I think more due to the colour than anything else!
6 cups basic kefir liquid
1 tbsp dried hibiscus petals
1 tbsp dried rosehips (or 6-8 fresh rosehips if you have them)
Add the dried herbs to the liquid. If using fresh rosehips, mince them slightly. Allow to brew for a further 24 hours in a warm, preferably dark spot before straining out the herbs. Bottle into seal able bottles (I use ones with a wired cap rather than screw tops to help prevent explosions with very fizzy batches) then drink after a further 24 hours.
Lime and mint
6 cups basic kefir liquid
2 tbsp fresh mint leaves
2 tbsp lime juice
1 slice of lime
I like to use lime juice in place of lemon juice when making the basic kefir for this recipe but you don't have to. Add the mint leaves and lime juice to the kefir water and brews as for the previous recipe. This is also very tasty with basil in place of the mint.
Ginger Beer
For this recipe I make a slightly different kefir water. It does leave your kefir grains with a brown tinge but this will do them no harm and will soon disappear.
6 cups water (5 cups cold, one cup hot)
1 cup kefir grains
1 tsp treacle
1/2 cup sugar
1 tbsp lemon juice
1/2 tsp baking soda
1 dried fig
1-2 cubic inches fresh ginger root
Dissolve the treacle in the hot water then add to the cold. Add the kefir grains, sugar, fig, lemon juice, baking soda and sugar. Allow to brew for 24 hours then remove the kefir grains and fig. Peel the ginger then either slice and add to the kefir water, or you can grate it and crush with some sugar to remove the juice then add that. When I'm making this for kids I tend to slice the ginger. Personally I like my ginger beer hot so I use plenty of ginger, grate and add the juice then put the grated ginger in a cloth infusing bag and add that to the jar. Just to get all the flavour possible! I also sometimes add a couple of cloves, a small piece of cinnamon stick and some black peppercorns. Allow to brew again for 24 hours before straining and bottling. I find that brews with ginger in tend to be more fizzy so open bottle with extreme caution!
A note on opening bottles.
As water kefir is a live drink the results can be quite varied. Some batches are more tingly than fizzy. Others are... enthusiastic! So I always open the first bottle of any batch over the sink. I also cover the top of the bottle with a tea towel to help stop truly over excited batches from decorating the ceiling. That only tends to happen in the height of summer when I've forgotten about a bottle for a few days, but be aware it can happen!
The basic recipe that I use is 1/2 cup of sugar, 6 cups of water, 1 cup of water kefir grains, 1 tbsp lemon juice and some dried fruit, generally a fig or a tbsp of raisins. I brew this in a big glass jar for 24 hours in a warm spot in my kitchen. Then I strain off the kefir grains and remove the fruit and transfer the liquid to another big glass jar to flavour it. The grains go back into the first jar with fresh fruit and sugar water. If you find your end result is too sweet then try either reducing the amount of sugar you start the liquid with or brew it for longer (or both). As all kefir colonies will work differently you will need to experiment a little. So think of these recipes as a starting point for your own kitchen science experiments!
Rosehip and hibiscus
This pink drink is my daughter's favorite. I think more due to the colour than anything else!
6 cups basic kefir liquid
1 tbsp dried hibiscus petals
1 tbsp dried rosehips (or 6-8 fresh rosehips if you have them)
Add the dried herbs to the liquid. If using fresh rosehips, mince them slightly. Allow to brew for a further 24 hours in a warm, preferably dark spot before straining out the herbs. Bottle into seal able bottles (I use ones with a wired cap rather than screw tops to help prevent explosions with very fizzy batches) then drink after a further 24 hours.
Lime and mint
6 cups basic kefir liquid
2 tbsp fresh mint leaves
2 tbsp lime juice
1 slice of lime
I like to use lime juice in place of lemon juice when making the basic kefir for this recipe but you don't have to. Add the mint leaves and lime juice to the kefir water and brews as for the previous recipe. This is also very tasty with basil in place of the mint.
Ginger Beer
For this recipe I make a slightly different kefir water. It does leave your kefir grains with a brown tinge but this will do them no harm and will soon disappear.
6 cups water (5 cups cold, one cup hot)
1 cup kefir grains
1 tsp treacle
1/2 cup sugar
1 tbsp lemon juice
1/2 tsp baking soda
1 dried fig
1-2 cubic inches fresh ginger root
Dissolve the treacle in the hot water then add to the cold. Add the kefir grains, sugar, fig, lemon juice, baking soda and sugar. Allow to brew for 24 hours then remove the kefir grains and fig. Peel the ginger then either slice and add to the kefir water, or you can grate it and crush with some sugar to remove the juice then add that. When I'm making this for kids I tend to slice the ginger. Personally I like my ginger beer hot so I use plenty of ginger, grate and add the juice then put the grated ginger in a cloth infusing bag and add that to the jar. Just to get all the flavour possible! I also sometimes add a couple of cloves, a small piece of cinnamon stick and some black peppercorns. Allow to brew again for 24 hours before straining and bottling. I find that brews with ginger in tend to be more fizzy so open bottle with extreme caution!
A note on opening bottles.
As water kefir is a live drink the results can be quite varied. Some batches are more tingly than fizzy. Others are... enthusiastic! So I always open the first bottle of any batch over the sink. I also cover the top of the bottle with a tea towel to help stop truly over excited batches from decorating the ceiling. That only tends to happen in the height of summer when I've forgotten about a bottle for a few days, but be aware it can happen!
Tuesday 24 January 2012
How to take high vitamin butter oil (chocolate truffles)
Every morning I torture my children with a dose of fermented cod liver oil and a dose of high vitamin butter oil. Why? Not (as my children occasionally wonder) because I hate them and want to make them sad. But for the fat-soluble vitamins that modern diets tend to be deficient in. More information can be found here.
My little troupers will take their cod liver oil (or skate liver oil as they currently have) without too much moaning, as long as it is orange flavoured and they have some milk or kefir to chase it with. Bless their little hearts! But the butter oil is another matter, one that I am inclined to agree on. None of us like the taste and as it's more solid we find it much harder to take. So yesterday I made some small chocolates containing a little butter oil and they are now clamouring for more! Each chocolate contains about a sixth of a teaspoon the way I made them. I might be a little braver and add some more butter oil next time but as it's so expensive and we do eat plenty of grass fed butter, I'm happy with this dose! How much is in each of your chocolates will depend on how big you make them but if you count up at the end it isn't too hard to work out. I made mine in a silicon ice cube tray, but this isn't necessary. Just easier!
Nutty Chocolates (with sneaky butter oil)
80g dark chocolate (I used one with 75% cocoa solids)
3 heaped tsps nut butter
3 tsp butter oil
1 tsp butter
In a small saucepan, heat some water to the boil. Put the chocolate, nut butter and butter into a bowl that will fit over the pan without touching the water. Turn off the heat under the pan and put the bowl over the pan to melt the chocolate. When it's melted take it off the pan. Add the butter oil and stir to mix. If you are using a silicon ice cube tray you can now put the chocolate mixture into that and then chill to set. If not, put the bowl of chocolate mixture into the fridge for 2 hours. After that, use two teaspoons to take out some of the mixture and quickly roll into balls. I find it helps to wash your hands in cold water before doing this to chill them. You can then roll the balls in some cocoa powder or shredded coconut if you like. Chill again until they're solid. This made 18 chocolates when I did it.
Black Pepper chocolates (with sneaky butter oil)
80g dark chocolate
1 tsp black peppercorns
2 tbsp cream
Tiny pinch of salt
1 tsp butter
1 1/2 tsp butter oil
Crush the peppercorns slightly then add to the cream. Leave for 2 hours to allow the pepper flavour to infuse. If you like you can then strain out the corns, or if you are living with a total pepper freak like I am, you can leave them in. As for the previous recipe, melt the chocolate, butter and cream gently over a steaming pan. Then remove from the heat and stir through the butter oil. Form into cubes or balls as above. This recipe made 9 servings for me.
This recipe could be adapted to all kinds of flavours. You could infuse the cream with basil, along with the pepper, use mint, chili, orange zest... whatever flavour of chocolate takes your fancy. The scent of butter oil is still there while warm but when cooled I found it was nicely hidden.
Edit. My pepper fanatic partner thinks that the pepper chocolates could use even more pepper! So if you want them hot you may want more than a tsp.
My little troupers will take their cod liver oil (or skate liver oil as they currently have) without too much moaning, as long as it is orange flavoured and they have some milk or kefir to chase it with. Bless their little hearts! But the butter oil is another matter, one that I am inclined to agree on. None of us like the taste and as it's more solid we find it much harder to take. So yesterday I made some small chocolates containing a little butter oil and they are now clamouring for more! Each chocolate contains about a sixth of a teaspoon the way I made them. I might be a little braver and add some more butter oil next time but as it's so expensive and we do eat plenty of grass fed butter, I'm happy with this dose! How much is in each of your chocolates will depend on how big you make them but if you count up at the end it isn't too hard to work out. I made mine in a silicon ice cube tray, but this isn't necessary. Just easier!
Nutty Chocolates (with sneaky butter oil)
80g dark chocolate (I used one with 75% cocoa solids)
3 heaped tsps nut butter
3 tsp butter oil
1 tsp butter
In a small saucepan, heat some water to the boil. Put the chocolate, nut butter and butter into a bowl that will fit over the pan without touching the water. Turn off the heat under the pan and put the bowl over the pan to melt the chocolate. When it's melted take it off the pan. Add the butter oil and stir to mix. If you are using a silicon ice cube tray you can now put the chocolate mixture into that and then chill to set. If not, put the bowl of chocolate mixture into the fridge for 2 hours. After that, use two teaspoons to take out some of the mixture and quickly roll into balls. I find it helps to wash your hands in cold water before doing this to chill them. You can then roll the balls in some cocoa powder or shredded coconut if you like. Chill again until they're solid. This made 18 chocolates when I did it.
Black Pepper chocolates (with sneaky butter oil)
80g dark chocolate
1 tsp black peppercorns
2 tbsp cream
Tiny pinch of salt
1 tsp butter
1 1/2 tsp butter oil
Crush the peppercorns slightly then add to the cream. Leave for 2 hours to allow the pepper flavour to infuse. If you like you can then strain out the corns, or if you are living with a total pepper freak like I am, you can leave them in. As for the previous recipe, melt the chocolate, butter and cream gently over a steaming pan. Then remove from the heat and stir through the butter oil. Form into cubes or balls as above. This recipe made 9 servings for me.
This recipe could be adapted to all kinds of flavours. You could infuse the cream with basil, along with the pepper, use mint, chili, orange zest... whatever flavour of chocolate takes your fancy. The scent of butter oil is still there while warm but when cooled I found it was nicely hidden.
Edit. My pepper fanatic partner thinks that the pepper chocolates could use even more pepper! So if you want them hot you may want more than a tsp.
Saturday 14 January 2012
Gluten free chocolate brownies
We were in need of some chocolate a few nights ago so I decided to improvise a chocolate brownie. And as luck would have it it came out really well! This isn't sugar free (still working on getting the texture right without sugar) but it is very tasty.
4 eggs
170g melted butter or coconut oil
2 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup vanilla flavour whey protein powder
1/2 cup ground blanched almonds
1 cup brown sugar
1/2 cup dried milk powder (because I ran out of sugar!)
1 tsp baking powder (gluten free)
Mix together the eggs, vanilla extract and sugar. Sift in the dry ingredients and add the melted butter. Stir only as much as it takes to just get everything mixed together (no more than 50 times) then pour into a greased and lined baking tin. Bake at 170oC until it's just set in the centre. Takes about 12 minutes in my hyperactive fan oven. Take it out of the oven and cool in the tin. Try to wait until it won't burn you before eating it...
4 eggs
170g melted butter or coconut oil
2 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup vanilla flavour whey protein powder
1/2 cup ground blanched almonds
1 cup brown sugar
1/2 cup dried milk powder (because I ran out of sugar!)
1 tsp baking powder (gluten free)
Mix together the eggs, vanilla extract and sugar. Sift in the dry ingredients and add the melted butter. Stir only as much as it takes to just get everything mixed together (no more than 50 times) then pour into a greased and lined baking tin. Bake at 170oC until it's just set in the centre. Takes about 12 minutes in my hyperactive fan oven. Take it out of the oven and cool in the tin. Try to wait until it won't burn you before eating it...
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