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.
Showing posts with label Treats. Show all posts
Showing posts with label Treats. Show all posts
Thursday, 9 February 2012
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.
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...
Sunday, 10 May 2009
Coconut jellies
I made a couple of different jellies for pudding last night and all have been very popular with the kids. I wasn't keen on the chocolate one but it disappeared super fast and my eldest declared it great. I think next time I will try it with melted chocolate and almond milk.
Raspberry coconut jelly
1 tin coconut milk
3 tbsp sugar/sweetener (I used coconut sugar and I bet maple syrup would be great)
1 sachet (10g) unflavoured gelatin
1 cup raspberries (I used some blue berries too)
Heat the coconut milk in a saucepan. Add the gelatin and whisk in until dissolved (don't let the mixture boil). Take off the heat and allow to cool slightly. Puree half the berries. Mix the sugar into the milk and then fold in all the berries. Put into glasses or bowls and chill until set.
I got this recipe from here and it uses lime oil and zest which sounds great.
Chocolate jelly
1 tin coconut milk
1 sachet gelatin
3 tbsp sugar
2 tbsp cocoa powder
Heat the coconut milk in the saucepan and whisk in the gelatin (as above don't boil!). Allow to cool slightly and then whisk in the sugar and cocoa powder. Put into bowls or glasses and chill until set.
Raspberry coconut jelly
1 tin coconut milk
3 tbsp sugar/sweetener (I used coconut sugar and I bet maple syrup would be great)
1 sachet (10g) unflavoured gelatin
1 cup raspberries (I used some blue berries too)
Heat the coconut milk in a saucepan. Add the gelatin and whisk in until dissolved (don't let the mixture boil). Take off the heat and allow to cool slightly. Puree half the berries. Mix the sugar into the milk and then fold in all the berries. Put into glasses or bowls and chill until set.
I got this recipe from here and it uses lime oil and zest which sounds great.
Chocolate jelly
1 tin coconut milk
1 sachet gelatin
3 tbsp sugar
2 tbsp cocoa powder
Heat the coconut milk in the saucepan and whisk in the gelatin (as above don't boil!). Allow to cool slightly and then whisk in the sugar and cocoa powder. Put into bowls or glasses and chill until set.
Thursday, 7 May 2009
Gluten and dairy free chocolate muffins
We are trying out a gluten, dairy and soy free diet out with my eldest at the moment and I wanted to make him a treat to start it off. They worked well - very tasty and with a pretty good texture. And very popular with the kids!
4 1/2 oz gluten free flour mix (I used Dove farm's)
pinch salt
1/2 tbsp gluten free baking powder
1 tbsp cocoa powder
3 oz sugar (I used coconut sugar but any would do)
1 egg
3 fl oz oil (I like coconut oil for this)
4 fl oz apple juice
Preheat oven to 325 oF/190 oC/ gm5. Place the egg, oil and apple juice in a bowl and whisk together. Sift the other ingredients on top and mix together. Put into muffin tins and bake for 20 - 25 minutes.
4 1/2 oz gluten free flour mix (I used Dove farm's)
pinch salt
1/2 tbsp gluten free baking powder
1 tbsp cocoa powder
3 oz sugar (I used coconut sugar but any would do)
1 egg
3 fl oz oil (I like coconut oil for this)
4 fl oz apple juice
Preheat oven to 325 oF/190 oC/ gm5. Place the egg, oil and apple juice in a bowl and whisk together. Sift the other ingredients on top and mix together. Put into muffin tins and bake for 20 - 25 minutes.
Tuesday, 31 March 2009
5 minute chocolate cake
A while ago some kind soul sent me the recipe for 5 minute chocolate cake. I must remember to get them back at some point.... Anyway, that recipe is at least partly responsible for me needing to lose a stone at the moment, so I've had a go at making it healthier. Still a work in progress so any ideas or comments are welcome!
1/2 cup cooked chickpeas
1 egg
1 heaped tsp cocoa powder
1 tsp unrefined sugar or honey
1 tbsp milk
1/2 tsp baking powder
1 tsp melted coconut oil (optional)
Blend together the ingredients and pour into a mug (I used an immersion blender in the mug which saves on washing up a bit). Microwave for 3 - 3 1/2 minutes on full power.
The cake is light but a little dry I find. You can serve it with a big dollop of creme fraiche to help with that while I work on making it moister!
1/2 cup cooked chickpeas
1 egg
1 heaped tsp cocoa powder
1 tsp unrefined sugar or honey
1 tbsp milk
1/2 tsp baking powder
1 tsp melted coconut oil (optional)
Blend together the ingredients and pour into a mug (I used an immersion blender in the mug which saves on washing up a bit). Microwave for 3 - 3 1/2 minutes on full power.
The cake is light but a little dry I find. You can serve it with a big dollop of creme fraiche to help with that while I work on making it moister!
Sunday, 8 March 2009
Ginger snaps
This is a recipe from Nourishing Traditions. My eldest son and I made it this afternoon and we all agree these are the greatest biscuits.
1/2 cup ground almonds
1/2 cup wholemeal flour (3/4 cup freshly ground)
1/4 unrefined sugar
pinch salt
3/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
3/4 tbsp water
1/4 cup coconut oil or butter, melted
Preheat oven to 300oF/gas mark 2. Mix together the ingredients and form into walnut sized balls. The mixture is crumbly and needs some squishing together but don't fear - it turns out fine in the end! Place the balls onto a buttered baking sheet and cook in the oven for 5 minutes. Take them out and gently squash with a fork. Put back in the oven and cook for 15-20 minutes. Let the biscuits cool down before eating (this is really hard but worth it - they are more biscuity, less crumby). Try not to eat them all at once!
The recipe in the book calls for using 3/4 cup of 'crispy almonds' instead of ground almonds. These have been soaked and dried out again to make them more digestible. You then process them into fine crumbs in a blender before using in this recipe.
1/2 cup ground almonds
1/2 cup wholemeal flour (3/4 cup freshly ground)
1/4 unrefined sugar
pinch salt
3/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
3/4 tbsp water
1/4 cup coconut oil or butter, melted
Preheat oven to 300oF/gas mark 2. Mix together the ingredients and form into walnut sized balls. The mixture is crumbly and needs some squishing together but don't fear - it turns out fine in the end! Place the balls onto a buttered baking sheet and cook in the oven for 5 minutes. Take them out and gently squash with a fork. Put back in the oven and cook for 15-20 minutes. Let the biscuits cool down before eating (this is really hard but worth it - they are more biscuity, less crumby). Try not to eat them all at once!
The recipe in the book calls for using 3/4 cup of 'crispy almonds' instead of ground almonds. These have been soaked and dried out again to make them more digestible. You then process them into fine crumbs in a blender before using in this recipe.
Wednesday, 29 October 2008
Treacle toffee
450g (1lb) unrefined brown sugar
225g (8oz) black treacle
110g (4oz) unsalted butter
2 tbsp water
1 tbsp vinegar
Melt butter in a pan along with water and vinegar. Add the sugar and treacle and allow to fully dissolve (this takes forever!). Cover and bring to a fast boil. Boil gently, stirring, until the mixture forms a hard ball when a little is dropped into a glass of water - takes about 10 minutes. Pour into a shallow, very well greased tin and allow to cool. When it has cooled a little then mark into squares with a knife. When totally cool it can then be broken up.
Watch your fillings!
225g (8oz) black treacle
110g (4oz) unsalted butter
2 tbsp water
1 tbsp vinegar
Melt butter in a pan along with water and vinegar. Add the sugar and treacle and allow to fully dissolve (this takes forever!). Cover and bring to a fast boil. Boil gently, stirring, until the mixture forms a hard ball when a little is dropped into a glass of water - takes about 10 minutes. Pour into a shallow, very well greased tin and allow to cool. When it has cooled a little then mark into squares with a knife. When totally cool it can then be broken up.
Watch your fillings!
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