Tag: Dessert

Donuts or Doughnuts? Who knows? Either way they are always good.

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Today in Sunny Dunedin it is less sunny and more freezing and rainy so I am pretending I am in Wuthering Heights (minus the less than ideal Heathcliff and somewhat annoying Catherine) so basically I am inside looking at mist and rain. So to cheer me up I made doughnuts – well somewhat healthy versions of them.

I am a fan of most things deepfried so doughnuts have always been a fave. Growing up in the South Island I had such a choice for doughnuts; chocolate explosion, Jam wraps, double chocolate just to name a few. Moving to Auckland sadly the size and the choice changed drastically, somewhat reducing my love for them.

Anyway, to make these a better everyday option I discarded deepfrying and went down the baking route.

These are actually super easy to make the only complicated part is finding a silly doughnut mould. I got mine on Aliexpress for $1.50 or something ridiculous. I then had to wait 18 years for it to get here but luckily as I online shop for many an item I forgot about it until my friendly post man passed it over. Happy days.

INGREDIENTS:

1.5 cups of flour (I used wholemeal spelt flour)

1.5 TLB of baking powder

1.5 tsp apple cider vinegar

175ml melted coconut oil

Pinch of Himalayan salt (any salt would be ok)

3 tsp cinnamon

3 TLB rose water (optional)

3/4 coconut sugar (or normal sugar)

Chia egg (2 TLB of chia seeds in 6 TLB water – blended)

1 cup nut milk (I used cashew nut)

1 tsp vanilla extract

Block of chocolate of choice (I went for 90%)

doughnut

 

RECIPE:

Preheat oven to 180 degrees

Lightly coat your doughnut mould.

Mix everything in one big bowl and add everything into mould.

Bake for about 15 minutes.

Flip them out onto a wire rack, let cool.

Melt chocolate in a stainless bowl over boiling water.

Drizzle on doughnut and eat.

 

Pretty simple ah. Hope they make your Wuthering Heights day a little brighter.

 

Chocolate mint cake to help with shock…

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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

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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 🙂