Archive of ‘Cakes, Cupcakes & Baked Goods’ category

3 Ingredient Pancakes!

| Breakfast, Cakes, Cupcakes & Baked Goods, Dessert, Ice Cream and Candies, Uncategorized

IMG_0620This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go!  In addition, you can use the same batter to make waffles in your waffle maker.  If you pour the batter thinly into the waffle maker, you get crispier waffles.  If you pour it in thickly, you get soft, squishy waffles.  If you pour it in thinly and do it really long, you get wafer biscuits!  You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.IMG_0611IMG_0624IMG_0630

OK – enough foodporn pics… Here’s the recipe;)

Ingredients

  • 1 cup rolled oats
  • 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
  • 1 cup water/non-dairy milk (I usually just use water)
  • flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)

Instructions

Make 1 cup oats into oat flour.  I just throw it into my vitamix and it turns into flour in seconds.  You can also do this in your blender or food processor.  Now add the rest of the ingredients and blend.  Taste it and adjust sweetness etc as needed.  To make pancakes,  grease a non-stick pan and heat it.  When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle.  When the top starts to set, flip using a flat spatula and cook for another few seconds the other side.  To make waffles, just follow the manufacturers instructions.  Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:)  Another topping idea is this refined sugar free, fat free chocolate sauce.

Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…

Dig in!
Dr T

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The PMS Cure

| Cakes, Cupcakes & Baked Goods, Dessert, Ice Cream and Candies

IMG_8688IMG_8683Yesterday was a rainy, cold Sunday afternoon and I was in the mood for chocolate….Even more than usual.  This is my usual recipe for when the urge for moist, rich, chocolate cake with delectable lumps of melted chocolate strikes – I thought it is only kind to share the recipe;)

IMG_8691I have adapted this recipe.

Ingredients

  • 4 tablespoons of gluten-free self-raising flour (The flour you use really makes a difference.  In South Africa, I recommend Glutagon Self-raising.  If you are not gluten intolerant, use wheat flour.)
  • 2 tablespoons agave granules or coconut sugar (use normal sugar if you prefer)
  • 1.5 tablespoons raw cacao (or cocoa powder)
  • 1/4 teaspoon bicarbonate of soda/baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • 2 tablespoons melted coconut oil (you can use any neutral tasting vegetable oil too)
  • 1.5 teaspoons vinegar
  • 1/4 teaspoon vanilla powder (or extract or essence)
  • 2 x 70% lindt squares broken into pieces (or use chocolate chips or your favourite dark chocolate broken up)

Instructions

Mix all dry ingredients thoroughly in a mug.  Add wet ingredients and mix until well-combined.  Stir chocolate chips through.  Microwave for 1 min 30 seconds.  Leave in microwave for another 30 seconds.

Devour!
Dr T

  • PS:  Microwave times do vary so increase or decrease accordingly.  If you overbake it, it becomes very dry.  If you bake it just right, it is fluffy and soft.  Play until you get it perfect:)

 

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Traditional Vegan Gluten-free Sugar-free Fruitcake

| Cakes, Cupcakes & Baked Goods, Uncategorized

IMG_4264IMG_4258I have really missed fruitcake for years.  I have been gluten free for 10 years and have not had a GOOD gluten-free fruitcake throughout that period.  I really missed it as I used to LOVE the fruitcake made by my Aunty Tokkie and my grandmother, Ouma (the Afrikaans word for granny) George.  So one afternoon I got the urge to try to bake a traditional fruitcake – not a dry, “cakey” fruitcake with a bit of fruit here and there…I wanted a moist, rich, brandy-drenched fruitcake with loads of fruit held together by moist cake.

Since the other recipes I had tried were a little disappointing, I decided to make up my own version.  I literally stood there – adding a bit of this and that until the batter looked good,  baked it and Oh My Freak!  It is fantastic! The texture is perfect….So rich and decadently delicious…

IMG_4275 Just do not be tempted to slice it and eat immediately – that doesn’t work.  The texture is dense, too moist and gooey as it comes out of the oven.  Remember that fruitcake should be allowed to mature.  Read my instructions below as to how to mature your fruitcake and you can enjoy your first slice within 3 days.  I do find that the cake tends to dry out if matured for longer than 1 week.  For best results, I would advise a 3 day maturation period before enjoying.

Ingredients

  • 9 teaspoons orgran egg replacer and 3/4 cup water (You can also use flax or chia eggs here, but commercial egg replacer gives a very smooth texture)
  • 600g fruitcake mix
  • 3/4 cup water
  • 3/4 cup date paste (see how to make this below)
  • 3/4 cup brandy
  • 1 scant teaspoon bicarbonate of soda (baking soda)
  • 3/4 cup oat flour (Grind rolled oats in your food processor to form a flour.  THEN measure 3/4 cup of that flour.)
  • 6 tablespoons teff flour
  • 6 tablespoons buckwheat flour
  • 3 pinches salt
  • 1 teaspoon baking powder
  • 4 tablespoons melted coconut oil
  • 3/4 cup date paste
  • Extra brandy:)

Instructions

Preheat oven to 150ºC.

To make the date pulp, take a 250g brick of pitted dates and break it up.  Pour enough boiling water over to JUST cover it and set aside for 15 minutes.  Blend this into a smooth paste either in your blender or with an immersion blender stick.  Set aside.  Left over date pulp can be stored in a sealed jar in the fridge for about 2 weeks and used as a sweetener in just about anything.

Whisk the 9 teaspoons of egg replacer into a 3/4 cup of water and set aside to thicken.

In a pan, add fruit, water, 3/4 cup date paste and brandy and bring to simmer.  Allow to simmer for 2 – 3 minutes before removing from the heat and stirring in the bicarb.  It will fizz beautifully – stir it through.

In a large bowl, mix oats, buckwheat, teff, salt and baking powder until well combined.  In a separate bowl, mix coconut oil, 3/4 cup date paste, egg replacer goop and fruit mixture together until well-combined.  Add this to the dry ingredients and mix together until just combined.  Spoon into a greased 26 cm cake pan and bake for 1 hour – 1 hour 15 minutes or until small cracks start to show on the surface and a toothpick inserted in the centre comes out clean.  Invert onto a plate and prick all over with a toothpick.  Drizzle about 1/4 cup brandy or brandy and port mixed over the cake.  The holes will ensure that the brandy seeps through everywhere.  Turn the cake upside down and pour another 1/4 cup of brandy on this side too.  Allow cake to cool completely, then wrap tightly in 2 layers of heavy foil, followed by 2 layers of plastic wrap.  It must be airtight.  Leave to rest in a dark cupboard for 2 days.  Open it up and start enjoying it anything from day 3-5.  I don’t suggest leaving it longer than that though as it does start to dry out after 1 week.

Decorate (or don’t) as desired and serve!  I decorated with glazed fruit and almonds and painted it all with melted apricot jam for some shine.

Hope you love it as much as I do!
Dr T

 

 

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Raw Carrot Cake with Cashew “Creamcheese” Icing

| Cakes, Cupcakes & Baked Goods, Dessert, Ice Cream and Candies, Uncategorized

IMG_4236IMG_4235IMG_4234Last weekend was my parents-in-law’s 40th anniversary party.  We had a small family party/dinner in the private dining room of a local Italian restaurant.  The restaurant was amazing with regards to the food – they accomodated us with a nice starter and an incredible gluten-free, vegan main course.  They were, however, not up to making a vegan dessert.  In fact, I didn’t even suggest it as I find that in situations like this, the vegans end up with a beautifully decorated fruit platter.  Not that I’m against fruit platters…but a fruit platter is not exactly what I call DESSERT.

So I asked if the non-vegans could order desserts off the menu and if I could bring along a vegan dessert that the restaurant could serve us.  The manager happily agreed to it:)  I was torn whether to make one of my tried and tested recipes or to try a new one.  I LOVE trying new recipes so I ended up doing just that and trying this amazing recipe from Emily.  I have never had a raw carrot cake before and was a little skeptical at first, but it is really delicious. No, obviously it does not taste exactly like a baked carrot cake – it is a raw carrot cake!  But in it’s own right, it is delicious.

I grated the carrots and then proceeded to make the batter just as Emily directs.  I just found that the batter wasn’t sticky enough or sweet enough so I added more dates until it reached the desired texture and taste.  The sweetness and moisture content of dates and carrots varies, so use your discretion and don’t be scared to add more of something if it is needed.  I made the icing as she stated but found it was not flavourful enough for me.  I added quite a bit more agave and loads more lemon juice (bottled juice), until it tasted LEGENDARY!  I was literally licking out the bowl!  So if the icing tastes bland at first, keep adding your sweetener until it is sweet enough and then add more lemon juice until it suits your taste.  Don’t give up on it -it is worth playing with it until it is perfect!

I then cut off some basil and rosemary flowers from my herb garden to scatter on the cake, along with walnut bits and gold edible glitter.

Thanks Emily!
Dr T

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