Friday, September 20, 2013

Harvest Cake

A cake to celebrate the season and our glut of apples. Gluten and sugar free cos that's how I'm rocking right now... But still want to bake and eat cake.
Can be dairy free too very easily

Fry 3 peeled sliced eating apples in 2 tsp of butter or oil,  5 mins till soft in a sauté pan that can go in the oven.add 1 tbsp honey and a punch of cinnamon.

Cake batter: 2 med eggs, pinch salt, pinch cinnamon, 11/2 tsp baking powder, 1 tsp vanilla extract, 4 tbsp sunflower oil, 180 g apple sauce(sugar free), about 60 g ground almonds, 50g rice flour. Mix all together till combined. Dont over mix. Add a little more ground almonds if needed to make it to a thickish but still runny batter, the texture of a good thick yogurt.

Pour batter over the apples, smooth over. Cook at 170 for 15-20 mins till golden. Loosen edges, turn over onto a plate like a tarte tatin, drizzle with honey. Delicious served warm with cream.

Wednesday, September 11, 2013

No-bake PMS bars

So at a certain time of the month, the need for chocolate becomes as strong as our need for extra sleep. We women are wired for it.
Image credit:
But if we're not careful we can load up on too much sugar and feel really crappy. Also concentration can be tougher premenstrually and we can be clumsier.

I am currently not eating wheat and sugar, but I wanted a snack to get me through the tunnel of PMS - and this one takes the biscuit! A recipe that needs no chopping or baking, and minimal work, which has no added sugar, but is nutrient rich with nuts, seeds and oats, giving you the nutritional boost you need premenstrually, without the sugar rush. And most importantly a rich, dark, deep hit of chocolate.

The only part of the recipe which requires a little vigilance is the first, toasting the nuts, seeds and oats. But it only takes about 10 minutes. So have a cup of tea and sit in stillness in front of the cooker. Or set a timer!

2 cups rolled oats, not the powdery porridge ones
1 cup almonds (with skins on)
3/4 cup pecans
1/4 cup pumpkin seeds
200 grams 70- 75% dark chocolate
2 tsp vanilla extract
1/2 tsp sea salt
1 packed cup pitted dates

 Pre heat the oven to 170C (fan), about 350F.

Pour the oats onto one large baking tray, and the nuts and seeds onto the other. Pop them into the hot oven. Check after 6 minutes. If the nuts smell toasty and are a little darker, take them out. Toss the oats so the ones on bottom are now on top, and pop into the oven for another 5 mins. If about 1/4 are starting to turn golden brown then you can take them out, if not, toss again and put in for another couple of minutes.

Pour the nuts,seeds, oats and salt into a steel bladed food processor and grind until gritty.

Then add the pitted dates, vanilla and chocolate (broken roughly into pieces)for another minute until it is all brown and has come together, stop once or twice to push any stray oats down into the chocolatey mush.

Pour into an 8 inch square brownie tin which is lined with baking parchment. Cut into 16 squares and chill in the fridge for an hour or so before eating.

Thanks to for the original recipe inspiration which I have adapted.


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