baking

Christmas Carrot Cake

Firstly, can I get a woop woop on my alliteration? Secondly, let me tell you that this Christmas, you will not be mediocre. You will not be commonplace. You will not serve [insert generic supermarket name here] cake. No. This Christmas you will WOW the masses and wow them you will with the best fookin carrot cake your guests have never had.  You may think me mad, perhaps melodramatic but I assure you I am not over-doing the figurative language. This is not a hyperbole, honest. Like all of my other creations, this cake is entirely made of natural ingredients. In addition, it is dairy, gluten and refined-sugar free. It is not vegan for I used organic free-range eggs. I think they are okay (no hate mail). It is hands down, the BEST cake I have ever made AND EATEN. Yes, it is that good and that is how much I believe in it/myself.

Please try it.

It’s life-changing. In fact, I believe it could break the internet.

#iaccidentlyatethewholecake

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2 medium sized carrots (grated)
2 organic free-range eggs
1/4 cup extra virgin organic olive oil
1 ripe banana
3/4 cup muscovado sugar
the creamy top of a coconut milk can (about 1/2 cup)
1 tsp apple cider vinegar
1 tsp pure vanilla extract

1 cup almond meal
1 1/2 cups of flour (I used wholemeal but you can use a GF alternative)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1/2 cup raw walnut pieces

Topping (optional):
1 banana (horizontally cut)
juice of half a lemon

Preheat oven to 180C

Grease cake tin in little oil

Mix wet ingredients

Mix dry ingredients

Combine wet and dry together

Bake for 45 minutes to an hour or until the fork comes out clean – if cake top is browning too quickly, cover with foil and continue to bake.

*If using banana decor, arrange horizontally sliced banana atop cake then cover with  lemon juice. This is to stop the bananas from going black and this is what I forgot to do. Hence the average pictures. But the taste is great!

Flourless peanut-butter and banana muffins

Yes, no flour.

Truly.

1 cup nut butter (I used peanut)
2 bananas, mashed
1/2 cup of almond meal
3 tbsp honey or maple syrup
3 free range eggs
1 tsp baking soda
1 tsp apple cider vinegar
optional oats for topping

Preheat oven to 160 C and grease a 12 slot muffin tray (I ate one).

Mash all ingredients together in a large bowl.

Pour

Bake (25-30 min)

Enjoy.

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Mini vegan cheesecakes

Spot the bear!
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There she is!!!

Finally, I made my first vegan cheesecakes in Japan and since I don’t have a food processor here, I used my $20 blender (slowly/cautiously) and guess what? It worked…wonders!

crust:
1 cup of raisins (cos dates are expensive as shizz)
2 cups of raw walnuts

“cheese”:
1 1/2 cups of raw cashews (soaked for 4 hours)
1/2 cup full-fat coconut milk
1/3 cup coconut oil (melted)
1 tsp pure vanilla essence
1/2 cup pure maple syrup

topping:
Whatever your little (sorry, BIG) heart desires – I used homemade blueberry syrup

First, blitz crust ingredients together in a food processor or, if you’re feeling lucky, a shitty blender until mixture starts coming together.

Using your fingers, carefully smoosh crust mixture evenly into a greased silicon 6 slot muffin tray.

Wash your food processor then process all of the filling ingredients together for about 5ish minutes or until mixture becomes nice and creamy, then distribute evenly on top of crust mixture.

That’s it! Cooking time finished! Now all you have to do is pop em into a freezer.

For best results, freeze overnight or for those of you that just can’t wait, 4-5 hours should do the trick.

To finish, top with fresh fruit or something equally instagramable/delicious.

Allow 10-12 minutes of thawing time or eat frozen if you just can’t wait!

Persian-inspired spinach loaf

Housebound and food-obsessed. Can’t stop baking! Don’t worry I’m not eating everything (seriously) but instead sharing with my wonderful neighbours, friends and colleagues. Yes, I’m sooo lovely.

This savoury loaf is super easy to prepare and tastes/reminds me of a childhood and typical Persian dip: mast o seer (literally: yoghurt and garlic). It’s deliciously fragrant of yoghurt, garlic, turmeric and cumin. Mmmmm I feel I’m back at home with my mama when I’m having it.

3 free range eggs
1/2 cup of yoghurt (you can use dairy-free if you wish)
1 tbsp olive oil
1 large grated carrot
1 clove of garlic (mashed)
200grams spinach (roughly chopped)
1 1/2 cups of wholemeal flour (or any GF variety will do)
1 tsp baking powder
1/2 tsp sea salt and black pepper
1 tsp turmeric
1/2 tsp of cumin

topping:
1/4 cup of pumpkin seeds

Start mixing ingredients together, one by one, in above order.

Pour into a greased or lined loaf tin

Top with pumpkin seeds and a sprinkle of black pepper then bake for 45-50 min at 180C.
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Enjoy warm 5 minutes after taking it out of the oven.

Healthy okara (soy pulp) and banana muffins.

Good morning!

(less)swollen-ankle girl here. I am slowly recovering! Thank, God.

Last week I baked muffins (yes, more muffins!) using my okara and banana cake, recipe (here) except muffanised. Luckily, they turned out well and, were the perfect size to carry around (in my handbag) in case of hunger pangs and/or sugar withdrawals! If you can get your hands on some okara please try these and let me know what you think! I hear okara is also great for vegan/vegetarian burgers – next on my list of things to try.

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Healthy okara banana cake

Okara or soy pulp is the left over stuff after pureed soybeans are filtered in the production of soy milk and/or tofu. It is generally white or yellowish in colour and is frequently used in Chinese, Korean and Japanese cooking. The supermarket in my village gives it away for free! Woo lucky me! Tonight, I made a super healthy banana loaf with it. Here’s the recipe:

2 free range eggs
2 ripe bananas
1/4 cup of melted coconut oil
1/4 cup of pure maple syrup
1 cup of okara
2 cups of flour (I used wholemeal but any GF alternative like rice flour will work)
1 tsp cinnamon
1 tsp baking soda
1 tsp pure vanilla extract
pinch of salt
1/4 cup of crushed walnuts

Preheat oven to 180

Mix all ingredients together

Pour into a greased loaf tin and bake for about 30-40 min or until the fork comes out clean

Das it.
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Baby’s first sugar-free dairy-free and gluten-free birthday cake

3 large ripe bananas
3 free-range eggs (eggs are OK for ONE year old’s – Google said so)
1/3 cup melted extra virgin organic coconut oil
1/2 cup pure maple syrup (apparently honey isn’t OK for little monsters)
2 cups of spelt flour (you can also use buckwheat, rice or quinoa flour to become GF)
1 tsp cinnamon
2 tsp pure vanilla extract
1 tsp baking soda

Frosting:
1 ripe avocado
1 large ripe banana
1/3 cup raw cacao powder
3 tbsp pure maple syrup

Preheat oven to 180C

Mix all cake ingredients together by hand (first wet then dry then both together)

Pour batter into two small and round greased cake tins

Bake for 30-35 minutes or until the fork comes out clean

Let cool COMPLETELY – I know this is impossible, you just wanna take the cake out, I know, I know but wait.

Once COOLED, straighten cakes by thinly slicing off cake domes

In a food processor or blender, mix all frosting ingredients together.

Slather some frosting in the middle then stack one cake on top of the other.

Here’s the moment you’ve been waiting for; spread that frosting everywhere (top of cake, sides of cake, inside your mouth etc)

Decorate! I used flowers and silvered almonds. Note: if using nuts or dried fruit beware of choking hazards

Refrigerate for at least 30 min for the frosting to harden.

For the record, it was pure bliss watching Emma sample her first taste of “chocolate” she only ate a smidgen of the frosting and maybe a little mouthful of the actual cake cake from her papa’s plate but at least, her first birthday cake didn’t contain any unnatural additives. Moreover, the remaining guests, who, who-are-we-kidding the cake was for in the first place, highly approved and so did their diets.
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Easy healthy delicious pumpkin loaf

Although I may have added “easy”, “healthy” and “delicious” simply for the sake of making my post more Google accessible, my loaf is nevertheless; super simple, made solely with wholesome ingredients and of course; delish (if I may say so myself). I’m sorry I didn’t have enough time to cut the loaf and take a picture of it alongside some strategically placed doilies or flowers or baby pumpkins or fancy cutlery or…I think you get the picture. I also didn’t get a chance to take 10+ photos of it from different angles.
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2 free-range eggs
1/4 cup extra-virgin olive oil
1/4 cup raw honey
3/4 cup coconut sugar
1 1/2 cup wholewheat flour
1/2 cup almond meal
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
2 tbsp mashed ripe banana (for binding purposes only)
3/4 cup of pumpkin puree – I made my own by simply cooking some pumpkin(skin on) with a little water then mashing it with a fork.
1/4 cup pumpkin seeds for topping

Preheat oven to 180C

Grease a loaf tin with a little oil

Mix all ingredients together (first wet then dry)

Pour loaf mixture into loaf tin and top with pepitas (Espanol for pumpkin seeds)

Bake for 20 minutes then, loosely cover with a sheet of cooking foil – this is to avoid over browning

Bake for another 20 minutes or until the fork comes out clean

the most amazing healthy chocolate cake recipe eva

Roses really smell like… nah just kidding they were divine!

I know you’re here for the freakin’ cake recipe so don’t worry I’m not gonna share some sob story about my weight-loss/health journey, or my husband or my babies (sorry not sorry) before I give it to you. Nor will I make you scroll through 10 pictures of the same cake from different angles.

1 cup ground almonds/almond meal
1 cup rice flour
1/2 cup cacao powder
1/3 cup melted coconut oil
1 cup coconut sugar
1/4 cup almond milk (or regular milk)
3 free-range-eggs
1 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla essence

Mix errthang together and bake for 25-30 min at 180C

Frosting:
1 avocado
2 ripe bananas
1/4 cup cacao powder (or a little more)
4 tbsp honey (or a little less)

Throw frosting ingredients in a food processor or blender until combined. Spread on COOLED cake and OH MY GOD CAKE.

REFRIGERATE

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a simple maple and walnut loaf (completely wholewheat, dairy and sugar free)

Guess what? Turns out the Japanese diet isn’t that healthy after all! Well, the traditional Japanese diet is. Hence the crazy high longevity rates. However; recently, things have changed. With the introduction of dairy milk and “bread” (aka white sugary rubbish which is more cake than anything) the Japanese are struggling to keep their slim physique. Seriously, my workmates are eating massive “bread” buns everyday and questioning why they’re putting on weight. Anyways, long story short, I was craving something sweet, went to the supermarket and saw that everything absolutely everything was packed with sugar and white flour. So, I baked this instead. It’s definitely a healthier alternative of store-bought cake. In fact, it’s nutritious! image[4] image[2]
2 cups all-purpose wholemeal flour
1 tsp baking soda (If you cant find all-purpose wholemeal flour, omit the baking soda and use 2 tsp of baking powder instead)
1 tsp cinnamon
1/4 cup chopped walnuts

2 free-range eggs
1/3 cup of pure maple syrup
1/3 cup of coconut oil (or other oil if you can’t afford it)
3 tbsp almond milk (or other non-dairy alternative)

Preheat oven to 180C

Mix the dry and wet ingredients together in separate bowls.

Combine the two.

Pour batter into a greased loaf tin.

Bake for 25-30 min or until the fork comes out clean.

Enjoy with yoghurt and canned fruit for optimum YUMness.