Tag: maple syrup

Cashew & Oat Jam Drops

Today I thought I would share another recipe – Cashew & Oat Jam Drops.

I saw this recipe in the paper. It is from a book called ‘The 16:8 Intermittent Fasting Lifestyle Plan’ by Jaime Chambers. They are so easy to make and require only a few ingredients.

I looked at the ingredients and thought I had everything in my pantry. I jumped right in and started. That’s when I realised I did not have enough of some of the ingredients required, so I had to improvise.

The result was still a success and that is the recipe I will share with you.

Cashew & Oat Jam Drops

Makes 16-18

Ingredients

2 cups of oats

1 cup raw, unsalted cashews

1/3 cup honey

1/3 cup maple syrup

100 gms butter (melted)

pinch of salt

jam (preferably one without added sugar)

 

Method

Preheat the oven to 180’c and line a baking tray with baking paper.

– Pulse the oats in a food processor till they are a fine crumb, then transfer to a large mixing bowl.

– Then do the same with the cashews and add to the bowl.

– In another smaller bowl, whisk the honey, syrup and butter together.

– When combined, add to the bowl with the dry ingredients with the salt and mix well.

– Using a tablespoon, place spoons of the mix onto the tray and press lightly into shape.

– I used a teaspoon to push depressions into the biscuits to hold the jam.

I then baked them for 15 min, took the tray out and put ½ a teaspoon of jam onto each biscuit before putting the tray bake into the oven for 5 min.

When golden remove the tray from the oven. Let the biscuits cool on the tray for a while before transferring to a wire rack. Allow the biscuits to cool completely before eating.

I hope you enjoy these homemade treats.

 

Till 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

Lime & Poppy Seed Slice

Today I’m sharing a Poppy Seed slice recipe.

I saw a recipe for a gluten free Poppy seed slice in the paper recently and decided to give it a try. Our lime tree is full of fruit at the moment so that became the citrus flavour of choice.

You could make this recipe using lemon or orange if you prefer.

Poppy Seeds also have health benefits

Poppy Seeds also have a number of impressive nutritional components that can help your body improve or maintain optimal function.

Each serving of poppy seed contains a considerable amount of linoleic acid, an omega-6 fatty acid that offers protection against heart disease.

Poppy seeds contain iron and phosphorus, minerals essential for the maintenance of both muscles and bones.

These little seeds also contain calcium, iron and magnesium. The minerals needed by the body to regulate brain activity and the development of neurons. They also aid in the production of neurotransmitters.

Poppy seeds have high amounts of dietary fibre, which aids the digestive system in metabolising and smoothly processing ingested food, preventing constipation and other digestive problems.

The abundance of copper and iron in poppy seeds improves red blood cell formation, which helps in the prevention of anemia and other blood-related conditions.

Lime Poppy Seed Slice

Ingredients

¼ cup of Maple syrup

¼ cup lime juice

1 tsp chia seeds

about 1 tsp lime zest

1 tsp vanilla paste/extract

4 eggs – separated

1 cup almond flour

½ cup green banana flour

1 tsp baking powder

¼ cup poppy seeds

pinch of salt

 Method

Preheat your oven to 180’c

In a large mixing bowl, combine the syrup, lime juice, zest, chia seeds, egg yokes and vanilla and leave to sit.

In another bowl, beat the egg whites till stiff, adding the salt part way through.

Now add the flour, baking powder and poppy seeds to the other ingredients, mixing well.

Fold in the egg whites till combined then place the mix into a square tin, smoothing the top.

Bake till cooked through and lightly golden, approx. 20 to25 minutes.

Cool completely before removing it from the tin and cutting into squares.

 

I made a simple Cream Cheese topping, which can be added at time of serving.

Mix 100 grams of spreadable cream cheese with 1 tsp vanilla and 1 tsp maple syrup.

We just spread a small amount on each slice with a little added zest.

 I hope you enjoy making and eating this slice.

Till the next post,

 

Live clean n Prosper