Category: Food & Recipes

Chocolate mint cake to help with shock…

flower

Well who would have seen that coming? Today we all woke up in a dark cloud of depression. The world as we know it has changed dramatically and not for the good. Think of the children everyone – think of the children.

All that history, all that tradition, all that hope – all gone. Christmas is ruined already.

I am walking around my kitchen (which is actually quite hard because it is more a galley so really I am pinstepping around which looks ridiculous…) repeating I just don’t understand this. How can it be true?

Why is the mighty Toblerone more gappy? WHY!!!! I know –  I can feel your shock and outrage through the interweb. It is the stuff nightmares are made of. Well that and the current state of America which I can’t even get into because….SERIOUSLY.

Anyway – today of all days is a day for cake. And this my friends is a pretty damn nice cake – to quote Jay Z (and really when shouldn’t a white 30 something NZ Female not quote Jay Z) – ‘if I do say so myself’. So turn off the news and do yourself and the world a favour and make a cake. Because right now the world needs more understanding, empathy and more cake.

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Recipe:

1 and 1/4 cup chocolate coconut milk (you can use normal milk if you want – but why when you can have CHOCOLATE)

10 ripped up fresh mint leaves

1/2 cup canola or coconut oil melted

1 and 3/4 cup flour (I used breadfruit flour but that is because I have a flour hoarding problem)

1 and 3/4 cup coconut sugar (or normal sugar)

1 and 1/2 tsp salt

1 and 1/2 baking soda

1 and 1/2 baking powder

3/4 cocoa

1 tb vanilla extract

2 eggs

3/4 boiling water

What to do:

Heat oven to 180 degrees. Grease or line your cake tin. Pour a gin and start assembling…

Place mint leaves and milk in a small saucepan and heat on medium heat, bring to a simmer lower the heat and stir often for about 10 or 15 minutes to infuse the mint into the milk. Remove from heat and leave it cool slightly. You can strain the mint out if you want – I didn’t because I am lazy…

Mix everything else together add the minty milk and place everything into the tin and bake for about 30 mins or until a skewer or knife comes out clean.

So there you go – chocolate will help lift the mood, mint will add a bit of freshness to your life and cake because ….it is cake. It is what makes the world go round. Well in my world it does – especially today…

Banana bread – the fourth meal of the day

loaf

I love banana bread/loaf/cake. Whenever I see it I have to have it. It is a cake like item that has bananas in it so therefore it is a healthy alternative to my usual chocolate choices. However in real life banana bread can be less than healthy so on the odd occasion I feel like being a good and responsible adult I make this.

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Recipe:

3 mashed ripe bananas

30 grams of butter or solid coconut oil

3 tablespoons of maple syrup

3 teaspoons of cinnamon

1 teaspoon vanilla extract

3 free range eggs

1/2 teaspoon of baking soda

1 tablespoon of lemon juice

220gm ground almonds

2 tablespoons LSA

1/2 cup chopped dates (or ginger if you wanted to get fancy).

Small pinch of salt

Instructions:

Preheat oven to 170c degrees. Mash bananas and add to melted butter (or coconut oil). Add maple syrup, cinnamon, vanilla, eggs, baking soda, lemon juice, and salt. Mix well with whisk. Add ground almonds, LSA and dates. Fold together and put it in the loaf tin.

I sprinkled cacao nibs and nuts over mine before baking because I am reeaallll fancy like that (or maybe I am trying to use ingredients in the pantry that cost more than my car that I just HAD to have…)

Bake for about an hour or until a knife or skewer comes out clean.

You can make your own ground almonds if you have a coffee grinder and no life commitments or easily buy it at most supermarkets. The almonds add more protein to the bread, and gives it a better nutritional profile. LSA is great for added fibre, cinnamon is great for helping to balance your blood sugars.

So there you go – now all you have to do is inform your boss you need some extra time in your day for this essential main meal…Yeah good luck with that 🙂

The meaning of life; or as others call it dessert…

pudding

Whilst I love chocolate self saucing pudding more than I love Doogie Howser (which is saying A LOT) – unfortunately the feelings are not mutual, and as I only eat dinner to get dessert this places me in quite the predicament. Not a Max Key type predicament but a serious one none the less…

So instead of my old fave I tried this recipe and I think its a winner. The recipe makes quite a large amount so you could halve it, freeze some or just suck it up and eat it all. I am for the third option. No-one likes a quitter.

Banana, ginger and Date Pudding thing:

1 cup chopped dates

2 bananas sliced

4 tablespoons maple syrup

3 mashed very ripe bananas

1/4 cup honey or rice malt syrup

5cm of fresh ginger (grated)

1/3 cup chopped crystallised ginger (optional)

1 lemon zested

1/4 cup olive oil

1/4 cup coconut oil

1 cup rice flour

1/2 baking soda

3/4 salt

Instructions:

Line a brownie/small baking dish with baking paper. Chop 2 bananas and the dates and maple syrup – add to the tray – push the ingredients down firmly on to the paper.

Mash the remaining 3 bananas and leave for 15 minutes, then add honey/rice malt syrup, ginger, lemon zest and oil. Mix well.

Add rice flour, baking soda, salt and mix thoroughly. Pour over the dates and the bananas and bake at 180 degrees for 45 minutes or until a skewer/knife comes out clean.  Serve hot with yoghurt, cream or ice cream. Or you could serve it cold topped with lemon curd or hazelnut chocolate butter or coffee icing or half a double chocolate magnum if one was to have one in the freezer aka make a special trip to the petrol station…