• Dec
  • 25
  • 2014

Guilt free chocolate cake

Are you on a healthier sustainable diet? Or trying to lose weight? And you love chocolate cakes? Well, this guilt-free chocolate cake will definitely win you over. There is not butter, and it is substituted with avacado making it very moist. Surprisingly, you cant even taste it! Healthy eating does not mean you deprive yourself from yummy treats, you just substitute to a healthier alternative. I have been following Lose Baby Weight for a while and they have fabulous recipes, so do check them out!

 

RECIPE FOR GUILT FREE CHOCOLATE CAKE
Adapted from Lose Baby Weight

Ingredients

180g unsweetened dark chocolate, broken into small pieces (I use 85% Lindt)
1 tbsp vanilla extract
1?2 cup coconut sugar (or other natural sweetener, such as Natvia)
1 ripe, medium-sized avocado, pureed
5 eggs, at room temperature
1 tbsp wholemeal flour
Cocoa powder, to dust

Method:

1. Preheat oven to 180°C. Grease a springform tin and line the bottom with greaseproof paper. Wrap the outside of the tin in aluminium foil (so water doesn’t get in when cooking).

2. Place chocolate in a small saucepan and melt, stirring, over a low heat.

3. Add vanilla and sugar and stir until well combined. Add avocado puree  and mix thoroughly. In a large mixing bowl, beat eggs for 1 minute or  until frothy. Add flour and beat again. Add the chocolate mixture and mix well. Pour into the springform pan.

4. Pour 1 inch (2.5cm) of water into a large roasting dish and place the springform pan in the water. Bake for approximately 30 minutes or until the cake has just set on the edge but remains soft in the centre.

5. Remove the foil coating and put the pan onto a wire rack to cool for a few minutes. Turn the cake out onto the wire rack and peel the baking paper off the base, which is now the top of the cake.

6. Once completely cooled, decorate with cocoa powder or powdered natural sweetener to serve.


  • Oct
  • 30
  • 2014

Healthy chocolate coated coconut balls

 

RECIPE FOR HEALTHY CHOCOLATE COCONUT BALLS

Makes: 15 balls
Prep time: 20mins

Ingredients

1 cup almond meal
1 cup cocoa/cacao powder
3 tbsp stevia or you can use honey/maple syrup
1 tbsp water
2 tbsp coconut oil (melted)
1/2 cup desiccated coconut (put in small bowl and leave aside)

Method

1. Combine all ingredients in a medium bowl except the last one- desiccated coconut.  Combine all the ingredients well and shape into a small ball using the palm of your hands.

2. Roll each ball into desiccated coconut and you’re done! Too easy!

 

 


  • Apr
  • 27
  • 2014

raspberry, almond and white chocolate tea cake

In our family, we love berries. My girls can eat a whole punnet of berries in 1 sitting.

A few weeks ago we made a blueberry lemon butter cake, so this weekend, my eldest and I made this lovely rustic raspberry, almond and white chocolate tea cake.

All the ingredients needed to make this cake.

RECIPE FOR RASPBERRY, ALMOND AND WHITE CHOCOLATE TEA CAKE
Adapted from this recipe
Slices: 12 (20cm springfoam pan)
Bake time: 50 mins

Ingredients
150g (5.3oz) softened, unsalted butter
2/3 cup (150g/5.3oz) caster sugar
2 eggs
50ml milk
1 cup (150g/5.3oz) self-raising flour, sifted
150g  (5.3oz) almond meal, sifted
3/4cup (135g/4.75oz) white chocolate chips
150g fresh or frozen raspberries
2/3 cup (50g/1.8oz) flaked almonds
icing sugar, to dust

Method

1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm springfoam pan.
2. Beat the butter and caster sugar until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk, then beat to combine.
5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
6. Spoon into the pan, and smooth flat.
7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
9. Sprinkle generously with a layer of flaked almonds and dust with icing sugar.


  • Mar
  • 29
  • 2014

salted caramel popcorn

 

When my sister in law came over tonight and suggested we make ‘caramel popcorn’, I was reminded of my childhood days in Malaysia when we used to go to the cinemas & buy caramel popcorn. I don’t know why in Australia they only have 1 flavour – only salty popcorn, but in Malaysia they have a few different flavours, chocolate coated popcorn, caramel popcorn…mmm! This recipe is just a basic recipe my sister in law found, but its so gooey, crunchy and delicious!

 

RECIPE FOR SALTED CARAMEL POPCORN
Adapted from this recipe, with modifications

Ingredients
5 tbsp oil
1/2 cup popping corn

caramel:
100g butter
3/4 cup sugar
salt (to sprinkle over)

Method

1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Make caramel: Combine butter and sugar in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Sprinkle some salt over caramel. Set aside to cool. Break into pieces. Serve.


  • Mar
  • 02
  • 2014

blueberry lemon buttercake

Every Saturday, I try to make an effort to bake with my eldest daughter who is nearly 4 mashallah.  So this morning we made a buttery blueberry lemon pound/loaf cake. Its very soft and moist, absolutely delicious! Dare I say much better than bought ones!

I love mine with a cup of tea but my husband thinks its better with a glass of milk. What do you think? A slice with tea or milk?

 

RECIPE FOR BLUEBERRY LEMON BUTTERCAKE (POUND CAKE)
Adapted from this recipe
Makes: 1 loaf
Bake time: 60 mins

Ingredients
1 cup fresh blueberries
113 gram butter (1 stick)
½ teaspoon salt
1 cup caster sugar
3 large eggs
2 tablespoon lemon juice
¼ teaspoon baking soda
1 ½ cups plain flour (all purpose)
½ cup sour cream (or yoghurt)

Method

1. Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.
2. Preheat oven at 325°F (160 degrees fan forced)
3. Spray a loaf pan with cooking spray and lined with baking paper.
4. In a stand mixer with the paddle attached, cream the butter and salt.
5. Slowly add the sugar and continue beating for another 3-4 minutes.
6. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often.
7. Add the lemon juice.
8. Scrape sides of bowl and add baking soda. Stir well.
9. Add flour and sour cream (or yogurt) alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining batter.
10. Spoon the batter into the prepared loaf pan.
11. Bake the cake for 60 minutes or until a skewer inserted into the centre of the cake is clean.
12. Set the cake on a rack to cool for about 10 minutes.
13. Turn the cake from the pan and let cool completely.

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