Tag: cake

Lemon & Blueberry Mug Cake

Todays I’m sharing a great Lemon & Blueberry Mug Cake recipe.

I came across this recipe from Keto Pots and thought it looked tasty. This is a delicious, healthy, gluten free dessert that takes just a few minutes to make.

We have a large bag of dried blueberries in the pantry that are taking me a while to use. So, I decided to soak some of the dried blueberries in water and use them in this recipe. We also have a good crop of lemons on our tree at the moment.

I actually doubled this recipe and mixed it in a larger bowl, before splitting it into the 2 ramekins. This is a super fast, super easy recipe to make.

Lemon & Blueberry Mug Cake
Ingredients (makes 1)

1 egg

5 tbsp almond flour

½ tsp baking powder

1 ½ tbsp Natvia Gold brown sugar (or other sweetener)

2 tbsp lemon juice

1 tsp lemon zest

2 tbsp blueberries

Method

* In a small bowl combine the almond flour and baking flour

* In a large, microwave safe mug – whisk together the lemon juice, lemon zest, egg and sweetener.

* Add the almond flour mixture and stir well

* Fold in the blueberries.

* Microwave on high for 90 seconds or till the top is firm to the touch and a toothpick comes out clean.

* Best eaten warm (also great with a bit of yoghurt or cream)

 

I hope you enjoy this recipe as much as we do.

 

Till the next post,

Live clean n prosper

 

Sharing a Chocolate Brownie recipe

Today I am sharing a gluten free, Chocolate Brownie recipe.

Whenever I need to bring something for a morning tea, this is my ‘go to’ recipe. It’s a recipe from David Gillespie’s ‘Eat Real Food’ cookbook with a few small alterations.

These are low sugar, gluten free brownies which can be stored in the fridge to be enjoyed at a later date (if there are any left).

I have also been known to use the brownie recipe for making the occasional cake. Making 2 batches using 20cm round cake tins gives the 2 layers for a decadent chocolate cake.

So for those people who have asked for the recipe, here it is.

Brownie recipe

Makes approx. 16 pieces

Ingredients

125g butter

25g cacao butter

1 cup dextrose

¼ cup coconut sugar

1 1/2  tbsp organic coconut flour

3/4 tsp baking powder

50 g organic cacao powder

pinch of salt

2 eggs, lightly beaten

1 tsp Vanilla paste

Method
  • Preheat the oven to 165`C and prepare your tin (I use baking paper).
  • Using a heatproof bowl to sit on top of a saucepan that has some water in it. Bring the water to the boil, then turn down the heat so its just simmering.
  • Put both butters into the bowl to melt.
  • Once melted, add the dextrose and sugar and mixing well. I use my stick blender.
  • Then add the flour, baking powder, cacao, salt and vanilla continuing to mix will well combined.
  • Remove the bowl from the saucepan and add the eggs, keep mixing here until the mixture is smooth.
  • Pour into your pan and bake for 30 minutes or till a skewer inserted in the middle, comes out clean.
  • Cut into squares while warm.
  • Cool to room temperature, then they can be store in an airtight container in the fridge.

 

When using the brownie recipe for a layer cake, it makes the cake a bit dense, a little like mud cake. This means that a small cake goes a long way.

So, with this recipe you can make a batch of brownies or a delicious cake.

Until the next post,

 Live Clean n Prosper

A Wheat free Carrot Cake recipe

Today I am sharing a Wheat free Carrot cake recipe.

We are currently growing carrots in our vegetable garden with great success. This has resulted in an abundance of carrots.

So I decided to use some in a carrot cake and put together this recipe. Combining different elements from a couple of recipes I have in books.

I prefer to bake without refined wheat flour or sugars to try to create healthier treats. This particular recipe includes some buckwheat flour, the health benefits of which I have written about recently.

It does not have raisins, walnuts or pecans as Scott is not a big fan of these, however you can add them if you like.

Wheat free Carrot Cake

 Cake Ingredients

1 cup Almond flour

½ cup Buckwheat flour

½ cup desiccated coconut

1 tsp. baking powder

2 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. salt

4 large eggs

¼ cup maple syrup

1 ½ tbsp. tahini

1 ½ tbsp. milk

1 tsp. vanilla extract

1 ½ tbsp. coconut oil

1 ¼ cup grated carrot

*optional – ¼ cup raisins &/or ¼ cup chopped nuts

Frosting Ingredients

1 tbsp. soft butter

4 tbsp. spreadable cream cheese

1 tbsp. maple syrup

1 tsp. vanilla extract

Method

*Preheat oven to 190’c and line your cake tin with baking paper (I used a loaf tin).

– In a large bowl combine the almond and buckwheat flours, coconut, baking powder, salt and spices.

– Using another large bowl, put the eggs, tahini, coconut oil, maple syrup, milk and vanilla extract. Using an electric mixer, mix until smooth.

– Using the lowest speed on your mixer, continue to mix while adding the flour mixture and the grated carrot until well combined.

*Add in any nuts & raisins here if desired*

– Pour mixture into the cake tin and bake for 20 to 25 minutes.

Allow the cake to cool before adding frosting.

To make the frosting – using an electric mixer, combine the butter and cream cheese and mix on high till light and fluffy. Add the maple syrup and vanilla mixing until well combined.

Spread the frosting onto the cake and decorate if desired. I decorated mine with some edible flowers from the garden

Enjoy. (If you like this recipe, you may also like Carrot Cake Bliss Balls)

Till the next post,

Live clean n Prosper