Carrot, Orange and Raisin Cake

I made 12 of these individual cakes this morning from the ‘Wholefood Simply’ Blog. 

 I adapted the recipe for the Thermomix and it worked perfectly.  The cakes are gorgeous, gluten and dairy free.

  You can either do 12 individual cakes or 1 large one.  You just need to increase the cooking time slightly.



Ingredients

150 g carrot, peeled and chopped into 4 pieces

150 g orange, peeled and cut into 4

65 g coconut flour

120 g honey

4 eggs

1 tsp allspice

1 tsp bicarbonate of soda

1 tsp baking powder

50 g raisins

50 g melted coconut oil

Method

Heat the oven to 165 c and prepare a muffin tin or a square baking tin.

Place the carrot and orange in the bowl and chop finely for 10 secs/speed 7.

Scrape down the bowl.

Add the rests of the ingredients, except the raisins, and mix for 10 secs/reverse blade/speed 5.

Scrape down the bowl and add the raisins.

Mix for 5 secs/reverse blade/speed 3.

Transfer the mixture into the muffin tray/square tin and place in the oven.

Cook for 30 mins, 12 cakes and 40 mins for the individual cake.  Keep an eye on them and cover with foil for the last 10 minutes of cooking.  

They are ready when a skewer comes out clean when inserted.

Fudgy Coconut Flour Brownies

I am always looking for non processed snack ideas for the children. 

 I came across this recipe on the ‘Empowered Sustenance’ Blog and thought I would give it a try.  I have adapted it for the Thermomix and tweaked it a little.  

It went down very well and was given the thumbs up.

The brownies are gluten free and can also be dairy free.  You can add nuts if you wish or leave them out.  The recipe is super easy because everything goes in all at once.

Enjoy !!! Xx



Ingredients

90 g coconut flour

65 g cocoa powder

1 tsp vanilla essence

120 g melted butter/coconut oil/vegetable oil

90-120 g honey/maple syrup/agave syrup, adapt to your taste.  I used 90 g and it tasted sweet enough

3 eggs

1 tsp baking powder

200 g milk/coconut milk

Method

Heat the oven to 160 c and lightly grease a square brownie tin.

Add all the ingredients to the bowl and mix for 10 secs/reverse blade/speed 4.

Scrape down the sides of the bowl and mix again for 10 secs/reverse blade/speed 5.

Pour the mixture into the prepared tin and smooth the surface.

Place it in the oven and bake for 30-35 minutes until a skewer comes out clean when inserted in the middle.

Take it out of the oven and leave it to cool before you remove it from the tin.

Cut into 12 slices and serve.

Store in an airtight container.

Enjoy !!! 

Magic Bean Chocolate Cake

I have heard lots of good things about this recipe and have been meaning to make it for ages, today was the day.  The recipe is from the Thermomix Australia site and is absolutely worth a try.

I have given up Refined sugar for Lent and to be honest have not really missed it.    I am also constantly looking for healthier snacks for the children that feel like a treat, this one is perfect.  

It is Gluten, nut free and high protein and is incredibly moist.  

I made individual cakes which require less cooking time.





Ingredients

420 g can of red kidney beans or butter beans drained and rinsed

1 tbsp coffee or water

1 tsp vanilla extract

70 g raw cocoa or Cocoa powder

1 tsp gf baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

125 g butter/oil

5 eggs

140 g rapadura/coconut sugar

Or 100 g Agave Nectar

Method

Preheat the oven to 180 c and grease a cake tin or set out 12 muffin cases.

Place the beans, coffee, 1 egg and vanilla into the bowl and mix  until smooth, speed 7/1 minute.  Do in 3 stages and scrape down the bowl between each one.  Set aside.

Without washing the bowl, beat the butter and sugar/agave on speed 5/30 secs.

Add the remaining eggs and beat for 20 secs/speed 4.

Add the bean mixture and mix for 5 secs/speed 4.

Add the cocoa powder, baking powder, baking soda, and salt and mix for 10 secs/speed 4.

Pour the mixture into a cake tin or 12 muffin cases and bake for 30 mins, cake tin or 20 for muffin cases.

The cake is ready when a skewer comes out clean.

Enjoy !!!!

Wholemeal Orange/Lemon Cake

I made this cake today having seen the recipe on the Spanish ‘Trucos de Cocina con Thermomix’ site.
It came out really well and you can use either orange or lemon.
I love the flavour because you put the whole piece of fruit in the cake, skin and all.
The recipe is very easy and takes no time at all to prepare.

I have translated the recipe into English from Spanish.

Enjoy !!!! X

Ingredients

180 g brown sugar

1 whole orange/lemon cut into quarters

3 eggs

100 g unsalted butter room temperature

125 g natural yoghurt

250 g wholemeal flour

1 pinch salt

3 teaspoons baking powder

Icing sugar to dust once cooked

Method

Preheat the oven to 180 c.

Grease a cake tin and set aside.

Place the sugar, the lemon/orange and the eggs in the bowl and process for 3 mins/37 c/speed 5.

Add the butter and yoghurt and mix for 5 secs/speed 4.

Add the flour, the baking powder and salt and mix for 15 secs/speed 3.

Transfer the mixture into the cake tin and place in the oven for 40 minutes.

Once it is cooked put the cake tin on a wire rack and allow it to cool before turning out.

Once cool dust with icing sugar and serve.

Xx

Yoghurt Cake

This is the first time I’ve tried this recipe from ‘The Basic Cookbook’, and I must say it’s gorgeous. It’s very light and fluffy with a slight hint of lemon.
I took some for the children when I collected them from school, it was still warm, and as you can imagine, went down a treat.
The actual recipe contains 150 g of sugar but I reduced the amount to 120 and it was perfectly sweet enough.

Enjoy!! Xx

Ingredients

80 g sunflower oil/rapeseed

1 lemon, preferably organic, zest only

120-150 g sugar

3 eggs

200 g flour

120 g yoghurt (I used my homemade yoghurt)

1 pinch salt

1 tbsp baking powder (15 g)

30 g icing sugar for dusting

Method

Preheat the oven to 180c and grease a bunt cake tin (22-24 cm).

Place lemon zest and sugar in the bowl and grind 10 secs/speed 10. Scrape down the sides with the spatula.

Add the eggs and mix 30 secs/speed 3

Add the flour, yoghurt, oil, and salt and mix 1 min/speed 5.

Add the baking powder and mix 15 secs/speed 5.

Place the mixture in the tin and bake for 30 mins 180 c.

Allow to cool in the cake tin for approx 10 minutes before transferring to a wire cooling rack. When completely cool, dust with icing sugar and serve.

Xx

Roscón de Reyes

After our 3.5 years living in Spain, I feel compelled to continue some Spanish traditions. The Roscon de Reyes is one of them. It’s a sweet bread/cake and is rather similar to Italian Panettone, only with a different shape. I made my first one last year and made my second today. It was all going well until I realised the baking tray was too small, so the hole in the middle disappeared. However, the taste did not disappoint.

The recipe is taken from Maria Feisty Tapas, it’s an authentic Spanish recipe translated into English.

http://www.feistytapas.com/2014/12/thermomix-roscon-de-reyes.html?m=1