dates – Sweet Tooth Experiments

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Posted on September 29, 2019 Posted in Slice .

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

After recently going on a gut loving and IBS focused diet I have been consuming a lot more raw, natural, seeds, nuts, good fats and vegetables.

If you follow this blog you will know I have baked gluten free many many times as well as used dried fruit instead of sugar and vegetables as the base for my sweet recipes (with taste testers never realising).

This recipe incorporates the above as well as uses coconut oil, almonds and avocado to replace butter, cream and the need for flour.

This recipe is super easy, literally all ingredients thrown into a blender and spooned into a cake tin in the oven, then boom – a delicious slice.

To take this slice to the next level I have made a simple avocado based icing, that just like the cake is made by simply bending the ingredients together.

This slice is rich, decadent and satisfying, without any sign that it’s full of vegetables and fruit.

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Ingredients:

Slice:

200g eggplant, diced
130g 70% dark chocolate
60g coconut oil
80g almond meal (ground almonds)
70g dates, chopped
30g cocoa powder
¼ tsn salt
1 tsn vanilla essence
60g toasted desiccated coconut
3 eggs
1 tsn baking powder
½ tsn bi-carbonate of soda

Icing:

1 Avocado (seeded and peeled)
20g cocoa powder
20g 70% dark chocolate
20g coconut oil
20g rice malt syrup

Method:

Pre heat the oven to 170c and line a 20cm x 20cm cake tin with baking paper.
Place the eggplant in a bowl and microwave for 4 minutes or until the eggplant is steaming and soft.
Place the chocolate and oil in another bowl and microwave for 1 minute or until the oil is melted.
Remove the bowl from the microwave and stir until the mix is silky smooth and combine.
Place the almond meal, dates, cocoa powder and salt into a food processor and blitz until mix resembles fine breadcrumb texture.
Add the eggplant, chocolate mix, vanilla, coconut, baking powder, bi-carbonate of soda and eggs to the mix and blitz until well combine.
Spoon the mix into the prepared cake tin, flattening the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted into the center comes out clean.
Allow the slice to cool in the tin then place onto a cooling tray until cold.
Meanwhile place the icing ingredients into a food processor and blitz until smooth.
Spoon the icing mix into a piping bag fit with a star nozzle.
Cut the slice into pieces and pipe the icing onto each piece.
Enjoy!

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Berry and Granola Breakfast Cake

Posted on December 22, 2018 Posted in Cakes .

Berry and Granola Breakfast Cake

Berry and Granola Breakfast Cake recipe

I’m a creature of habit when it comes to food. Pretty much every morning I have the same breakfast of blueberries, seeds, granola, yoghurt, nuts and desiccated coconut. Occasionally I may use mixed berries instead of blueberries but this variation doesn’t last long.

Breakfast is probably my favorited meal of the day and my usual breakfast never fails to satisfy me. So it’s not surprising one day whilst having breakfast I got an idea….I would use my fav breakfast ingredients and turn them into a cake.

This cake could have completely been a flop (even with the combination of tasty complementary flavours), however resulted in a super moist bake that was as tasty as I had hoped.

So simple and quick to make, this recipe is literally putting ingredients into a bowl, stirring and placing in the oven – as easy as that!

Berry and Granola Breakfast Cake recipe

Ingredients:

Cake:

45g dates
2 tsn chia seeds
100g flour
1 + ½ tsn baking powder
100g granola (mine had oats, nuts, seeds and coconut)
70g sugar
100g butter, at room temperature
2 eggs
80g blueberries

Frosting:

115g butter, at room temperature
80g strawberry jam
35g vanilla yoghurt

Extra:

15g granola (oats, nuts, seeds and coconut)

Method:

Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
Dice up the dates into small pieces and place into a mixing bowl.
Add the chia seeds, flour, baking powder, granola and sugar to the dates. Stir until well combined.
Add the eggs and butter to the date dry mix and whisk with electric beaters for 5 mins until the mix is creamy and fluffy.
Add the blueberries and fold in until combined through the batter.
Pour the mix into the cake tin and sprinkle with the extra granola on top.
Bake the cake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
Place the cake on a cooling rack until cold.
Place all the frosting ingredients into a bowl and whisk with electric beaters until light and fluffy.
Cut the cake in half horizontally, placing the bottom layer onto a plate.
Top the bottom cake layer with the icing, then sandwich with the 2nd cake layer.
Enjoy!…YUM!

Note:

Using your fav store brought granola is prefectly fine (yu dont have to use the same granloa mix as me).
I used frozen blueberries but you can use fresh if you prefer.

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Cauliflower Chocolate and Coconut Cake

Posted on November 23, 2018 Posted in Cakes .

Cauliflower Chocolate and Coconut Cake

Recently I have gone cauliflower rice crazy (the current fav is with stock, coriander, mint, olive oil, falafels and tahini paste…yum!). Why I bring this up…savory dishes weren’t my only thought for utilising the cauliflower rice.

You will know that I have made many cakes with grains and vegetables as a core base ingredient, from pumpkin, zucchini and potato, to millet, quinoa and polenta. As cauliflower is a new one for me I of course had to start experimenting with this veggie in a sweet bake.

Using a past quinoa recipe as a base I started to test and learn with flavour and ingredient variations.

To keep on the ‘healthy’ theme I opted for a ‘sugar free’ frosting where I took my sticky date pudding recipe, coping the date prep and blitz with a loooot of cauliflower, cocoa powder and a little coconut oil for richness.

This cake is so moreish, in fact most people that trialled this cake saw it as more satisfying than a mud cake, with a better texture, taste and product.

Cauliflower Chocolate and Coconut Cake

Ingredients:

Cake:

350g cauliflower
100ml plain yoghurt
100g coconut oil
180g brown sugar
2 eggs
250g self-raising flour
80g cocoa powder
1/8 tsn salt
1 tsn lemon juice
180ml coconut cream

Frosting:

40g cocoa powder
50g coconut oil
140g dates
70ml water
Pinch salt

Method:

Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
Add the eggs one at a time, beating in between each addition.
In a separate bowl sieve the flour, cocoa and salt, stir to combine.
Place the cauliflower into a food processor and blitz until almost pureed.
Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
Fold all ingredients until just combine.
Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Place the cake on a cooling rack until completely cooled.
Meanwhile, place the dates and water into a saucepan on a high heat until the water is absorbed and the dates have broken down, leave aside to cool.
Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
Cut the cake horizontally into 2 layers.
Place a cake layer on a plate and top with half the frosting.
Top the frosting with the second cake layer, then top with the remaining frosting.
Enjoy!

Cauliflower Chocolate and Coconut Cake recipe

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Date Strawberry and Chocolate Avocado Cake

Posted on November 17, 2018 Posted in Cakes .

Date Strawberry and Chocolate Avocado Cake

Date Strawberry and Chocolate Avocado Cake recipe

Many many times I have used avocado as the base to a healthier alternative frosting for cakes. Additionally, I have made mousse, tarts and pies with avocado as the core filling ingredient. But, what I haven’t really experimented with is using avocado as a key ingredient within the cake itself.

Sour cream, mayonnaise, yoghurt, varieties of cheeses, even cordial have featured as a wet ingredient in my past baking experiments but avocado surprisingly was a new one for me.

To come up with an avo based recipe I played around with a ridiculous number of cake flavor combos. And by a number I mean 14 different variations from sourcream & onion chips with chocolate to rosemary chocolate & orange blossom, even vegemite & chocolate.

The outcome of chocolate was def a winner. The experiment of flavor profiles of strawberry and dates resulted in the standout cake, delivering a rich chocolate strawberry treat.

As avocado is full of good fats, omitting the amount of bad fat I thought it would be an interesting direction for the recipe to completely replace sugar via dates and jam (yes I know jam has sugar but majority of the sweetness is through the strawberries) and chocolate replaced by means of raw Dutch cocoa powder.

The end result is a satisfying and suprisingly addictive sweet treat.

Date Strawberry and Chocolate Avocado Cake recipe

Cake:

150g pitted dates
1 tsn bi-carb of soda
45g butter
100g avocado flesh (2/3 of 1 avocado)
2 eggs
1 tsn vanilla essence
¼ tsn salt
65ml milk
180g strawberry jam
225g self-raising flour
60g cocoa powder

Frosting:

130g avocado flesh (1 avocado)
20g cocoa powder
Pinch salt
1/2 tsn vanilla essence
70g strawberry jam
100g butter, softened

Extra:

130g strawberry jam

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the dates and 190ml water into a saucepan on a medium/high heat.
Once mix boils stir through the bi-carb of soda, set aside to cool completely.
Place the dates, butter, avocado, eggs, vanilla, salt, milk and strawberry jam into a food processor and blitz until well combine and smooth.
Transfer avocado mix into a bowl, sieve the flour and cocoa into the mix.
Fold all ingredients together until just combine.
Spoon the mix into the cake tin and place in the oven for 40 minutes or until a skewer inserted into the center comes out clean.
Place the cake on a cooling rack until cool.
Meanwhile make the frosting by placing all of the frosting ingredients into a food processor and blitzing until combine and fluffy.
Once the cake is cooled cut in half horizontally, place a cake layer on a plate cut side up, and spread with half the extra jam. Use the back of a spoon to push the jam into the cake. Repeat for the 2nd cake layer, leaving the layer on the bench, jam/sut side up.
Top the jam on layer 1 with 1/3rd of the frosting and repeat with the second layer. Sandwich the 1st cake layer with the 2^nd cake layer, jam side down to have an unfrosted cake top with all frosting and jam in the center of the cake.
Top with the remaining 1/3rd frosting and enjoy!

Date Strawberry and Chocolate Avocado Cake recipe

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Rice Walnut Date and Butterscotch Caramel Slice

Posted on September 8, 2018 Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with. I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week. The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose). A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

120g walnuts
60g dried dates
120g rice bubbles
160g brown sugar
90ml butterscotch schnapps liquor
60g butter

Caramel topping:

75ml sugar
15ml thickened cream
1/4 tsn salt

Method:

Line a 20cm x 20xm slice tin with baking paper.
Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
Pour the caramel mix into the rice bubble mix and stir until well combine.
Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
Place the slice in the fridge for at least 1 hour to set.
Once the slice is set cut into pieces and onto a large plate.
Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
Drizzle the caramel over the slice pieces, place on a plate and enjoy.


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Date Bourbon and Chocolate Cakes

Posted on July 21, 2018 Posted in Cakes .

Date Bourbon and Chocolate Cakes

Believe it or not dates and bourbon actually have a similar flavour profile. However, they do have a big difference that is quite notable.

One ingredient is sweet as well as holding an earthy profile, while the other is strong in earthy sour smokiness. Put them together and the sweetness balances out the sourness and you are left with an interesting earthy flavour.

Add a hint of satisfying rich chocolate and you have chocolate cake with a satisfying unique tasty flavour twist.

Ingredients:

Cake:

350g dried dates
375ml water
35ml Bourbon
60g butter
160g brown sugar
3 eggs
180g flour
1 tsn baking powder
½ tsn bi carbonate of soda
30g cocoa powder

Icing:

100g date sauce powder (or replace with 80g icing sugar if you cannot find this)
130g icing sugar
160g butter
10ml bourbon

Method:

Pre-heat the oven to 160c degrees and line a 12 capacity cupcake tin with cupcake patties. Spray with oil spray.
Place the dates and water into a saucepan on a low heat. Stir until the dates are plump and have soaked up all the water.
Remove the dates from the pan, add the bouron and place into a food processor, blitz until well combine.
Set the date mix aside to cool.
Using electric beaters beat the cake butter and sugar until light and creamy.
Add the eggs one at a time, beating in each addition until well combined.
Sift into the egg mix the flour, powder, soda, and cocoa powder, stir until combine.
Add the date mix to the egg mix and stir until just combine.
Spoon the mix evenly into each patty case.
Bake in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
Meanwhile make the icing by placing all the icing ingredients into a bowl and using electric beats whisk until light and fluffy.
Once the cakes are cooked place on a cooling tray.
Remove the cakes from the patty cases (optional) and using a piping bag with a star nozzle pipe little circles of icing onto each cake.

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Natural Rice Almond and Coconut Muffins

Posted on July 7, 2018 Posted in Muffins .

Natural Rice Almond and Coconut Muffins

Gluten free, process-free, butter-free and natural sugar…sound too good to be true? OR too good to taste delicious? Think again.

Processed flour is not even missed in this recipe as the almond meal and rice flour produce just as good a result.

The honey and dates provide a scrumptious sweetness, while the yoghurt adds some lovely creaminess.

Add to the flavour coconut with a pinch of cinnamon and vanilla and you have yourself a moreish, nutritiously healthy, satisfying, tasty treat that can be eaten anytime throughout the day.

Ingredients:

130g rice flour
90g almond meal
35g desiccated coconut
1 + ½ tsn baking powder
½ tsn ground cinnamon
30g brown sugar
¼ tsn salt
70g dried dates
200ml vanilla yoghurt
50g coconut oil
40g honey
½ tsn vanilla essence
2 eggs
40g dark chocolate

Method:

Pre-heat the oven to 200c degrees and spray a medium sized (12-capacity) muffin tin with oil spray.
Place the rice flour, almond meal, coconut, baking powder, cinnamon, sugar and salt into a bowl and stir until well combined.
Make a well in the center of the mix.
Place the dates, yoghurt, coconut oil, honey and vanilla in a food processor and blitz until the dates are pureed through the mix.
Add the eggs and blitz for 1 minute.
Pour the blitzed mix into the dry mix. Fold until all ingredients are just combined.
Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a skewer inserted into the center comes out clean.
Place the muffins on a cooling tray to cool completely.
Meanwhile place the chocolate in a sealable plastic bag then in the microwave on medium heat until the chocolate just starts to melt.
Cut the tip off the corner of the bag and squeeze chocolate over the muffins in a zig zag pattern.
Allow to set then enjoy!


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Sago and Dried Fruit Boiled Pudding

Posted on April 21, 2018 Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

40g sago
120ml milk
50g butter, melted
50g breadcrumbs
140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
60g sugar
1 tsn ground cinnamon
½ tsn ground ginger
½ tsn ground mixed spice
1 tsn bicarb of soda

Method:

Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
Wet a muslin pudding cloth and ring out to remove access water.
Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
Place the pudding onto a plate and serve with custard or double cream.

Sago and Dried Fruit Boiled Pudding recipe

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Chocolate Honeycomb Spiced Christmas Pudding

Posted on December 9, 2017 Posted in Pudding .

Chocolate Honeycomb Spiced Christmas Pudding

Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

Ingredients:

125g dried mixed fruit
225g dried dates, diced
60ml brandy
160ml orange juice
225g butter
140g brown sugar
3 eggs
40g cocoa powder
140g plain flour
1 tsn ground cinnamon
¼ tsn ground nutmeg
½ tsn ground ginger
110g pecans, chopped
30g breadcrumbs
200g honeycomb, diced

Ganache:

30ml cream
50g dark chocolate

Method:

Preheat the oven to 160c and line a pudding tin with baking paper.
Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
Add the eggs one at a time to the sugar mix, beating in between each addition.
Sieve the flour, cocoa powder and spices into the sugar mix.
Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
Lastly, add 150g of the honeycomb and stir until combine.
Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
Place the pudding on a cooling tray until cooled completely.
Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
Stir the ganache until silky smooth.
Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
To serve cut the pudding into slices and accompany with ice-cream or double cream.

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Ginger and Date Biscuit Cake

Posted on November 25, 2017 Posted in Biscuits, Cakes .

Ginger and Date Biscuit Cake

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

Ingredients:

80g pitted dried dates
600ml thickened cream
1 tbsn icing sugar
70ml sherry
250g gingersnap biscuits

Method:

Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
Use an electric beater to beat the cream until soft peaks form.
Add the icing sugar a beat until firm peaks form.
Set aside 250ml whipped cream for later use.
Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
Gentry fold the date mix through the remaining 330ml of whipped cream.
Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
Place in the fridge for 6 hours, or preferably overnight.
When ready to serve remove from the fridge, cut and enjoy.

Note: I also grated over some dark chocolate for decoration.

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Sweet Tooth Experiments

Tag Archives: dates

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Berry and Granola Breakfast Cake

Cauliflower Chocolate and Coconut Cake

Date Strawberry and Chocolate Avocado Cake

Rice Walnut Date and Butterscotch Caramel Slice

Date Bourbon and Chocolate Cakes

Natural Rice Almond and Coconut Muffins

Sago and Dried Fruit Boiled Pudding

Chocolate Honeycomb Spiced Christmas Pudding

Ginger and Date Biscuit Cake

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