Tag: real food

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

Orange and Coconut Cake

Today I’m sharing an Orange and Coconut Cake recipe.

We have so many oranges that we have harvested from our tree, I decided to use some in a cake.

After all, they are very healthy as researched for my last post. This is another way to make use of this lovely fruit.

I have a recipe for a Coconut and Raspberry Loaf that is really delicious, so I thought that it would easily be adapted to use oranges instead. This recipe is also gluten free with the use of Coconut flour.

The result is really yummy. I really like how the zest gives the cake a lovely colour.

 Orange and Coconut Cake

Ingredients

1 cup coconut flour

½ cup desiccated coconut

1 tsp baking powder or bicarbonate of soda

Zest of 1 orange – finely grated and chopped

4 eggs

1 cup buttermilk (or ¾ cup plain yoghurt & ¼ cup milk)

½ cup honey (or other liquid sweetener) I used rice malt syrup

60g butter – melted

2 tsp vanilla extract

1½ cups chopped orange flesh

 Method

* Preheat oven to 170

* Grease and line a loaf tin with baking paper

* Combine coconut flour, desiccated coconut, baking powder and orange zest in a mixing bowl.

* In another bowl, whisk together eggs, buttermilk, butter, honey and vanilla. When well combined, pour the mixture into the bowl of dry ingredients and mix well.

* Fold in the chopped orange flesh.

* Pour the mix into the loaf tin and smooth the top.

Bake for approximately 1 hour or until cooked. Test with a skewer.

Let the cake cool for at least 10 minutes before removing it from the tin onto a rack to cool.

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

 Till the next post,

 Live clean n prosper.

Sharing an Oatmeal Biscuit recipe

Today I am sharing a recipe for Oatmeal biscuits. After my last post on Oats, my mother shared her biscuit recipe with me. I made some very minor changes to it and have shared it with you here.

I made the recipe using quinoa flour for a wheat free biscuit, and I added nutmeg.

The rapadura sugar gives the biscuits a richer colour without being overly sweet. The result is a mildly sweet biscuit that pairs well with a cup of tea.

 Oatmeal Biscuits

Makes approx. 20 small biscuits

 Ingredients

220g Spelt flour  
(I used Quinoa)

60g rolled oats

1 ½ tspn ground cinnamon

½ tspn ground nutmeg

1 tspn salt

1 tspn baking powder

60g Rapadura sugar

60g butter (melted)

20g Maple syrup

1/3 cup milk of your choice

 Method

Process oats to fine breadcrumb like consistency

Add flour, salt, baking powder, spices and sugar and pulse to combine, add butter, syrup and process till combined.

Add milk one tablespoon at a time until a smooth dough forms and starts to ball up and feel slightly tacky . (the amount of liquid required can vary depending on the type of flour you use)

I put all the dough onto a large piece of cling wrap and rolled it into a sausage shape. Then using a sharp knife I carefully cut off slices to create the biscuits. I then used a fork dipped in water to press the biscuits into shape.

Bake in preheated 175 C oven
 for 15 min

If you like a crisp biscuit –

Let them cool completely, then bake a second time for 10 mins at 170 c.

 I hope you enjoy these biscuits.

Till the next post,

 Live clean n Prosper