I have been experimenting with some baking and made some delicious cakes and treats all without white flour or added sugars! Below are my favourite recipes which I have adpated and simplified from recipes I found on the web.
Peanut Butter Cups
Melt approx. 150g extra dark chocolate (85% ). Separately mix together about 125grams organic peanut butter, 50gr organic honey and 40gr coconut oil. Add a pinch of salt.
Line a muffin/cupcake tin with some casings.
Pour in a tablespoon of melted chocolate and brush up the sides of the cases.
Drop in a dollop of peanut butter mixture and top with more dark chocolate.
Set in the fridge or freezer just until chocolate is hard and remove cases.
Store in freezer (I think they taste better that because organic peanut butter can be a bit runny and the insides should be fairly solid!).
Sweet Potato Brownies
2 medium to large sweet potatoes
2/3 of a cup of ground almonds
1/2 a cup of buckwheat flour (I used quinoa. You can use coconut or almond flour as well)
14 medjool dates pitted
4 tablespoons of raw cacao powder
3 tablespoons of pure maple syrup
a pinch of salt
Pre-heat oven to 180-200degrees.
Peel the sweet potato and cut into chunks. Steam or boil until they are very soft (should fall off a fork when you poke them!).
Whizz through the blender along with the dates until fairly smooth. Mix the dry ingredients and the maple syrup and then add the sweet potato mix.
Make sure all ingredients are fully combined in a thick sticky mixture. Press into a lined baking dish and place in oven for approx 20-30 minutes.
Test with wooden skewer to see if it’s cooked. Remove from oven and LEAVE TO COOL before cutting or removing from tray as it will crumble prematurely otherwise.
Recipe adapted from the original here
Chocolate Fudge Cake
Approx. 130g 85% dark chocolate
4 medium eggs
1 tbs vanilla extract
2-3 tbs unsweetened cocoa powder (I use Bournville)
Preheat oven. Melt chocolate and butter together. Once melted sift cocoa powder into the chocolate/butter and add honey, eggs and vanilla. Whisk until smooth. Pour into buttered baking tray and bake for 25-30 mins on around 200 degrees – check it is dry on the inside with a skewer/browning on top. I would say this is quite a rich cake already but if you wanted to add frosting you can make it as instructed below:
1 ripe avocado
2-3 tbs cocoa powder (Bournville)
½ cup maple syrup (pure and organic)
Whizz all ingredients througha blender and adjust taste accordingly (ie add more syrup or powder if required). Note if you add this frosting ensure cake is consumed within 2-3 days as avocado spoils quickly. I made mine and froze half the cake.
Non-dairy Strawberry Cheesecake
I saw this recipe on instagram and made up the amounts by eye so you may wish to adjust as per your own preference.
BEFORE YOU BEGIN: Soak approx 50g-100g cashews for a few hours or overnight. Freeze 1 whole sliced banana.
Base: 2 tbs cocoa powder, approx 35g almonds, 1 Tbs organic maple syrup. Combine ingredients in a bowl and press into 3 ramekins.
Fill: Sliced banana, 50-100g cashews (use more than less to make the filling thicker!) 50g coconut oil, 1 Tbs vanilla extract, 6 Tbs organic maple syrup, 20-35ml lemon juice.
Blend all ingredients and fill ontop of crusty base in ramekins. Set in fridge for a few hours.
Topping: Fresh strawberries. 1 tbs maple syrup. Pulse in blender and spoon on top of cakes.