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Pistachio Honey Yoghurt Chia Cake with Rose Syrup

Posted on Posted in Cakes .

Pistachio Yoghurt Chia Slice With Rose Syrup

Taking inspiration from Middle Eastern flavours as well as my Baklava Cake and my Hazelnut Cake with Spiced Syrup this recipe takes their tastes and textures but with a ‘new age’ twist.

Gluten free and egg free this recipe uses ingredients usually found in ‘alternative’ style recipes.

The texture the chia seeds produces, the silkiness of the syrup along with the rose, pistachio, cinnamon, honey and pomegranate flour profiles makes this a delectable treat.

Ingredients:

Slice:

  • 4 tbsn chai seeds
  • 8 tbsn water
  • 160g shelled pistachios
  • 120g butter
  • 100g sugar
  • 80g cornflour
  • 1 tsn salt
  • 1 tsn cinnamon
  • 1 tsn baking powder
  • 200g vanilla yoghurt

Syrup:

  • 180ml water
  • 120g honey
  • 100g sugar
  • 1 tbsn pomegranate molasses
  • 1 tsn cinnamon
  • 1 tsn rosewater essence

 

Method:

  1. Preheat the oven to 180c and line a 20cm cake tin with baking paper.
  2. Ground the chia seeds and mix with the 8 tbsn water, leave aside until the water is absorbed.
  3. Place the shelled pistachios into a food processor and blitz until the mix resembles a sand-like texture (think almond meal).
  4. Beat butter and sugar with electric beaters until pale and fluffy.
  5. Add the chia mix and beat until combine.
  6. Sift in the corn flour, cinnamon, salt and baking powder.
  7. Add pistachio meal and yoghurt and stir to combine.
  8. Pour the batter into the tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
  9. Leave the cake in the tin to cool.
  10. To make the syrup add the water, honey, sugar and pomegranate molasses into a pot.
  11. Put the pot on the stove on medium heat, stiring until the sugar dissolves, then bring to the boil until the syrup has thickened.
  12. Take the pot off the heat and whisk in the cinnamon and rosewater essence.
  13. Poke the cake with a skewer in the top multiple times and pour the syrup over the top.
  14. Leave the cake aside to completely cool and soak up the syrup.
  15. Invert the cake onto a plate and top with the remaining syrup from the cake tin.

 

Notes:

  • I sprinkled with extra pistachios and rose petals.
  • You can replace the chia mix with 3 eggs if preferred.
  • Serve with thickened cream if desired.

 

Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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Pistachio Yoghurt Chia Slice With Rose Syrup

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White Honey Blondies

Posted on Posted in Slice .

White Honey Blondies

White Honey Blondies Recipe

Blondies are a brownie without cocoa powder and usually the addition of vanilla essence.

Why this is a ‘white’ blondie is due to the chocolate being different to a brownie/blondie, in which is milk or dark chocolate. In this instance I have opted for white chocolate and with keeping with this theme I also utilised white sugar instead of the usual brown sugar.

For a little variation on this sweet treat (and there are soooo many variations from different chocolates, nuts, dried fruit, essence), I decided to try something that is quite unusual while still keeping in with the blondies ‘warm’ theme therefore I introduced honey into the mix.

This is definitely a very sweet treat – keeping in with blonie/brownie traditional texture and expectations.

Ingredients:

  • 65g honey
  • 125g butter
  • 120g white sugar
  • 220g white chocolate
  • 1 tsn vanilla essence
  • 2 eggs
  • 150g plain flour
  • 50g macadamia nuts

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  2. Place the honey, butter and sugar into a saucepan on a medium heat and stir until the sugar is melted and the mix is well combine.
  3. Take off the heat and add in 140g of the white chocolate and vanilla, stir until the chocolate is melted and the mix is well combine, set aside.
  4. Transfer the mix into a bowl and sift the flour into the mix, add the eggs and whisk with a hand whisk to combine.
  5. Chop up the nuts and remaining 80g of white chocolate into small pieces.
  6. Pour the mix into the cake tin and top by scattering the nut and chocolate pieces.
  7. Bake in the oven for 40 minutes or until the top of the slice is set and firm to touch.
  8. Leave the cake in the tin to cook completely and once cooled remove from tin and cut into pieces.

 

Notes:

This dessert is best served warm with a side of vanilla ice-cream.

 

White Honey Blondies Recipe

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Festive Popcorn Honey Bark

Posted on Posted in Slice .

Festive Popcorn Honey Bark

This recipe was inspired by playing around with left over ingredients that I had in the cupboard from previous bakes that I wanted to turn into something. I hate wasting food and tend to buy quite a lot of ingredients in which I only use ¼ of for a recipe.

Therefore I decided to make my own version of ‘chocolate bark’, but instead of using chocolate as the base I would use caramel and instead of the usual nuts, seeds and dried fruits that go into ‘bark’, I opted for what I had in the cupboard.

I made 5 different varieties where this recipe I am posting was the star from the afternoon of experimenting.

Marshmallow, popcorn, coconut and white chocolate came close but it was the coconut, cranberry, orange, almond, popcorn and white chocolate recipe that was the tastiest.

Ingredients:

Popcorn mix:

  • 40g popcorn, pre-popped and lightly salted
  • 50g flaked coconut
  • 50g cranberries, diced
  • 1 tsn orange zest
  • 40g roasted almonds, finely diced

Caramel:

  • 40g butter
  • 120g honey
  • 160g sugar
  • 1 tsn bi carbonate soda

Extra:

  • 50g white chocolate

 

Method:

  1. Line a 25cmx25cm slice tin with baking paper.
  2. In a bowl place the popcorn, coconut, cranberries and zest, stir to combine.
  3. In a saucepan place the butter, honey and sugar on a medium heat, stir until combine.
  4. Turn heat to high until golden and thickened. You will know the caramel is done when you stir a spoon in the mix and place it in a cup of cold water, if the caramel is hard it’s ready.
  5. Take off the heat and add ½ tsn of the bicarbonate soda to the mix and stir.
  6. Add the almonds and stir.
  7. Pour the caramel mix into the prepared tin, ensuring even distribution.
  8. Working quickly sprinkle the popcorn mix over the caramel as evenly as possible and flatten with palms and fingertips to ensure the mix is in the caramel.
  9. Place slice in the fridge to set for 15 minutes.
  10. Meanwhile place the white chocolate over a double boiler and melt the chocolate.
  11. Drizzle the melted white chocolate on the bark and place back in the fridge for 30 minutes or until the white chocolate is set.
  12. Cut the bark into slices and enjoy.

 

 

Festive Popcorn Honey Bark recipe
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Marshmallow Popcorn Honey Bark recipe

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Quinoa Honey and Peanut Butter Biscuits

Posted on Posted in Biscuits .

Quinoa Honey and Peanut Butter Biscuits

Quinoa Honey and Peanut Butter Cookies

In an attempt to eat gluten free, I brought a packet of quinoa flakes to use as a rolled oat substitute for my porridge. As much as the substitute seemed consistent with rolled oats I didn’t fall in love with the texture.

So, after opting back to oats I had a half full packet of quinoa flakes that I didn’t want to waste.

The solution? Get experimenting. I figured if the flakes were mostly used as an oat substitute I could bake with them just like I do with other cereal ingredients.

Knowing this ingredient pairs well with common breakfast flavors I played around with a few flavour combos before I landed on honey and peanut butter.

These 2 ingredients go so well together and using the quinoa flakes as a base biscuit ingredient went just as well as oat bran, flour or oats do.

To keep with the gluten free theme, I used rice flour instead of the usual wheat flour for gluten free friendly biscuit-y goodness.

I had low expectations for this treat and to be honest was blown away by how tasty it is.

 

Ingredients:

  • 55g brown sugar
  • 80g butter
  • 110g honey
  • 90g peanut butter
  • 1 tsn vanilla essence
  • 200g rice flour
  • 1 tsn baking power
  • ¼ tsn salt
  • 110g quinoa flakes

 

Method:

  1. Preheat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Place the sugar, butter, honey, peanut butter and vanilla into a saucepan on a medium heat.
  3. Stir until the mix is well combined, silky and bubbling on the sides of the pan. Set aside to cool slightly.
  4. Sieve the flour, powder and salt into a bowl and add the quinoa flakes, stir.
  5. Pour the butter mix over the dry mix and stir until well combined.
  6. Put the bowl of the biscuit mix into the fridge for 30 minutes to cool and slightly harden.
  7. Next roll the cooled dough into balls 30g in size and place onto the trays.
  8. Using a fork push the balls in the center to flatten.
  9. Place the trays in the oven to bake for 15 minutes or until the biscuits are golden brown in colour – leave the biscuits on the tray to completely cool.
  10. Enjoy!

 

Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Grape Jelly Melting Moments recipe

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Fig Lavender and Honey Mini-Tarts

Posted on Posted in Tarts .

Fig Lavender and Honey Mini-Tarts

Fig Lavender and Honey Mini-Tarts recipe

The taste of this tart is Christmas in a nutshell, but you do need to be a lover of figs that’s for sure!

After playing around with the size, flavours and quantities of a mince-pie alternative tart (I love mince pies apart from the filling aka the main part of a mince pie lol), I ended up happy with little bite sized tarts (almost canapé style).

If you like mince pies but prefer figs over sultanas this is the perfect mince pie replacement Christmas treat for you.

You never know, you may convert yourself to a new Christmas fav, others too!

 

Ingredients:

Pastry:

  • 100g flour
  • 50g butter
  • 25g sugar

Filling:

  • 20g honey
  • ½ tsn ground lavender
  • 225g dried figs
  • ¼ tsn apple cider vinegar
  • ½ tsn orange zest

Decoration:

  • Honey
  • Lavender flowers
  • Orange zest

 

Method:

  1. Pre-heat the oven to 200c degrees.
  2. Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 25ml of water and process until the mix resembles dough and comes away from the sides of the bowl. If this does not occur and the mix looks too dry add an extra 5ml of water and process again.
  4. Place the dough on a floured bench and knead the dough for a minute. Following divide the dough into 12 balls of 15g each.
  5. With a rolling pin roll the balls into disks and place them into 12 mini (1 + ½ tbsn capacity) tart cases. OR as an alternative grease a small cupcake tin and place the disks in the bottom and sides of the tin cupcake holes (a 24 capacity – 33x22cm sized tin are quite common to have or find).
  6. Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the lavender into a mortar and pestle and grind until the lavender is too a powder consistency.
  8. Place the figs, 320ml of water, honey, lavender, vinegar and orange zest in a pan on a medium heat.
  9. Boil the mix for 15 minutes; stirring every few minutes until the figs are plumb and the water is to a syrupy sticky consistency.
  10. Place the mix into the food processor and blitz until the figs are at a paste consistency.
  11. Place baking paper in the center of each tart case followed with some rice or baking weights to weight down the rise of the pastry base while cooking.
  12. Place the tart shells in the oven for 10 minutes.
  13. Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
  14. Place the fig mix into the tart shells and bake for a further 5 minutes.
  15. Remove the tarts from the oven and once cooled if you wish add a few lavender flowers and a little orange zest for decoration.

 

Fig Lavender and Honey Mini-Tarts recipe

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Fig Lavender and Honey Mini-Tarts recipe

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Alegria

Posted on Posted in Mexican .

Alegria

Alegria recipe

Alegria is a Mexican sweet treat, similar to a muesli bar, however instead of oats as the main ingredient this recipe uses puffed amaranth.

Similar to most traditional countries dishes Alegria has endless versions, with many variations on nuts, dried fruits and seeds.

The traditional version is generally a simple amaranth and honey mix.

For something a little different and to put my spin on the recipe I opted to add in bitter dark chocolate pieces. Additionally, I added my chosen dried fruit and nut combination that works brilliantly with honey. Using salted nuts will add a salty savory offset to the honey, while the sweet fig will complement the bitter chocolate.

Amaranth, itself is an ancient grain, similar to quinoa (a super grain with high protein and is gluten-free). Amaranth is a great source of vitamins and minerals, it keeps you regular and is said to lower bad cholesterol. Based on this, how could you not want to eat this ‘muesli bar’ alternative that has no processed sugar and is packed full of body loving nutrition.

Amaranth is fast becoming a health isle stable, where I was able to buy the puffed amarath (and grain amaranth) at my local supermarket.

Ingredients:

  • 70g dried figs
  • 80g lightly salted almonds
  • 125g 85% cocoa dark chocolate
  • 100g popped/puffed amaranth
  • 185g honey
  • ¼ tsn salt

Method:

  1. Dice the figs, almonds and chocolate into very small pieces and place in a bowl.
  2. Add the amaranth to the fig mix and stir until well combined.
  3. Place the honey into a saucepan on a medium heat and cook for 4 minutes or until the honey is about to caramelize.
  4. Take the honey off the heat and stir through the salt.
  5. Pour the honey over the amaranth mix and stir until the mix is well combine and the honey is evenly covering all the mix.
  6. Line a 20cm x 20cm slice tin with baking paper.
  7. Spoon the mix into the slice tin and flatten the top until completely level.
  8. Place the slice in the fridge for 30 mins minumum to set.
  9. Remove the slice from the tin and cut into bars, enjoy!
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Rosemary Lemon and Carrot Loaf

Posted on Posted in Cakes .

Rosemary Lemon and Carrot Loaf

Rosemary Lemon and Carrot Loaf recipe

This recipe derived from wanting to make something sweet (but not too sweet), to deliver on the healthy side of baking, while being gluten free & process ingredient free, though still featuring an interesting mix of flavours for a dessert.

Lemon is very common in my baking and I have used Rosemary in a few of my recipes in the past (see my Mandarin and Rosemary Cake – one of my favs), and carrot cake is quite a common favourite for many. So how is this recipe unique and different? These 3 flavours combine, though are super delicious and complementary of each other, are not typical at all.

Add in nuts, seeds and natural sugar (well honey) and you end up with a tasty dessert that will keep you satisfied while being friendly to your hips (well more so than standard baking treats that’s for sure)!

For a bit more deliciousness I whipped up an easy and quick cream cheese based icing.

This recipe hits the dessert craving spot without the ‘naughty’ feeling.

Rosemary Lemon and Carrot Loaf recipe

Loaf:

  • 80g walnuts
  • 80g almond meal
  • 40g LSA
  • 2 tbsn phylum husk powder
  • 1 tsn baking powder
  • ½ tsn salt
  • 22g dried rosemary
  • 60g chia seeds
  • 2 carrots (a 130g carrot will produce 120g grated carrot)
  • 2 eggs
  • 4 tsn lemon infused olive oil (or normal EVOO)
  • 2 tbsn almond milk
  • 60g honey
  • 2 tsn lemon zest

Frosting:

  • 60g butter
  • 60g cream cheese
  • 1 + ½ tsn lemon zest
  • 30ml honey
  • 150ml cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a loaf tin with baking paper.
  2. Place the walnuts into a food processor and blitz until fine breadcrumb consistency.
  3. Add the almond meal, LSA, psylium, powder, salt and rosemary to the food processor and pulse until well combine.
  4. Pour the mix into a bowl and stir in the chia seeds.
  5. In a separate bowl place the grated carrot, eggs, olive oil, honey and lemon zest, beat with a hand whisk until combine.
  6. Pour the carrot mix into the rosemary mix and stir until well combine.
  7. Spoon the loaf batter mix into the tin, flattening the mix with the back of a spoon to even the top.
  8. Bake for 50 minutes or until a skewer inserted in the center comes out clean.
  9. Allow the loaf to cool in the tin.
  10. Meanwhile, make the frosting by whisking the butter, cheese, lemon zest and honey with electric beaters in a bowl until smooth and creamy.
  11. In a separate bowl whisk the cream with electric beaters until soft peaks form.
  12. Add the butter mix to the cream mix and beat until combine.
  13. Remove the now cold loaf from the tin and top with the frosting, enjoy.

 

Rosemary Lemon and Carrot Loaf recipe

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Popcorn Peanut and Protein Custard Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Popcorn Peanut and Protein Custard Ice-cream

Popcorn Peanut and Protein Custard Ice-cream recipe

I have recently been inspired by the old fashion way of making ice-cream, in which entails a thick and creamy custard base. These days vegetable oil has become the base, which is unhealthy, and 100% fat!

As the traditional method actually delivers on rich and scrumptious dairy goodness I decided I would take this theme and make a tasty ice-cream that has minimal processed elements that is packed with body loving protein. I also wanted to make sure the recipe was super easy and can be done really quickly.

Now this is actually quite a lot that the recipe will need deliver on so I created 4 different versions with differing volume ratios of ingredients and varying flavor combos.

After a bit of trial/error and testing/learning I found the recipe I was looking for.

The custard uses custard powder, meaning it takes a whole of 5 mins tops to make. Protein powder and peanuts/peanut butter provides the high protein kick with only natural good oils, while the sweetness has been delivered via natural honey. The only really naught element here is the small amount of caramel on the popcorn.

A really tasty and satisfying treat that takes only minutes to make with minimal effort!

 

Ingredients:

Custard:

  • 480ml milk (I used low fat, but up to you)
  • 25g custard powder
  • 20g honey

Ice-cream:

  • 500ml custard (recipe above)
  • 50g vanilla protein powder
  • 1 tsn vanilla essence
  • 10g honey
  • 240g peanut butter
  • 40g chopped peanuts
  • 120g caramel popcorn, roughly chopped (I used store brought)

 

Method:

  1. Place the custard ingredients into a bowl and whisk with a hand whisk until combine.
  2. Place the bowl in the microwave for 5 minutes or until the mix resembles a thick custard texture, ensure you whisk in between every minute of cooking.
  3. Allow the custard to sit for 5 minutes then top with plastic wrap. Leave the mix aside to cool to room temperature.
  4. Add to the custard the protein powder, essence, honey and peanut butter, stir.
  5. Place the custard mix in a food processor and blitz until smooth and creamy.
  6. Transfer the custard mix into a large container and stir in the chopped nuts and chopped popcorn until well combine.
  7. Place the container in the freezer for 5+ hours to set.
  8. When ready to serve remove the ice-cream from the freezer and leave aside to soften slightly for 5 minutes.
  9. Scoop and enjoy.

 

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Natural Rice Almond and Coconut Muffins

Posted on Posted in Muffins .

Natural Rice Almond and Coconut Muffins

Rice Almond and Coconut Muffin recipe

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:

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

 

 

Rice Almond and Coconut Muffin recipe
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Green Smoothie Chocolate Cake

Posted on Posted in Cakes .

Green Smoothie Chocolate Cake

Green Smoothie Chocolate Cake recipe

Don’t get scared, hold on and stay with me for 1 minute, I can guarantee this cake will taste only of chocolate, you will not taste a gram of green or healthiness in this cake.

The name of this recipe says it all, I have taken key ingredients that you usually find in green smoothies that provide a pleather of varying health benefits and turned them into a cake. In fact, 12/16 of the ingredients in this cake are well known for their health benefits.

Don’t believe you can eat a nutritious cake and thoroughly enjoy it? The below is an example of a few ingredients that provides exactly that:

  • Zucchini – vitamin C & A, protein, fiber, potassium & folate
  • Spinach – vitamins A, B2, C and K, magnesium, manganese, folate, iron, calcium & potassium
  • Dates – iron, calcium, potassium, phosphorous & magnesium
  • Cocoa – lower blood pressure, improve blood flow & 3x the antioxidants than a cup of green tea
  • Cinnamon – lowers blood sugar and reduce heart disease risk factors
  • Ginger and Turmeric – anti-inflammatory qualities
  • Oatmeal – controls blood sugars, high in fiber and drops bad cholesterol
  • Avocado – vitamin C & E

 

Ingredients:

Cake batter:

  • 265g zucchini
  • 65g spinach
  • 65g dates
  • 240ml almond milk
  • 65g cocoa powder
  • ¼ tsn ground cinnamon
  • 1/4 tsn ground ginger
  • Pinch turmeric
  • 165g butter
  • 240g sugar
  • 4 eggs
  • 30g oatmeal
  • 175g self-raising flour

Icing:

  • 1 large avocado (190g flesh)
  • 60g dates
  • 80ml honey
  • 1 tsn vanilla essence
  • 30g cocoa powder

Extra:

  • 35g dates, diced

 

Method:

  1. Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
  2. Grate the zucchini into a bowl and squeeze out 65ml of the zucchini liquid.
  3. Place in a food processor the spinach, dates and 120ml of the almond milk, blitz until smooth.
  4. Add the remaining 120ml of almond milk along with the cocoa powder, cinnamon, ginger and turmeric to the food processor. Blitz until smooth and well combine, add to the zucchini and stir to combine.
  5. Using electric beaters whisk the butter for 3 minutes or until pale in colour.
  6. Add the sugar to the butter and beat for 5 minutes until fluffy and light.
  7. Add the eggs, one at a time beating for at least 1 minute between each addition (mix should be light, pale and fluffy).
  8. Pour the oatmeal into the butter mix and sieve the self-raising flour into the mix.
  9. Add the almond milk wet mix and whisk with electric beaters on low until just combine.
  10. Spoon the mix evenly into the 2 prepared cake tins.
  11. Bake in the oven for 50 minutes or until a skewer inserted in the center of each cake comes out clean.
  12. Leave the cakes in the tins for 10 minutes before inverting onto a cooling rack until cold.
  13. Meanwhile, make the icing by placing the avocado, dates, vanilla and honey into a food processor and blitz until well combine and smooth.
  14. Add the cocoa powder to the avocado mix and blitz until smooth and well combine.
  15. Place 1 cake onto a plate, top with 1/3rd of the icing.
  16. Add the 2nd cake on top and use the remaining icing on the top and sides of the cake, scatter with the additional dates for decoration, enjoy.

 

NOTE: For additional decoration only I have picked a few flowers for the garden and arranged on top of the cake.

 

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Green Smoothie Chocolate Cake recipe

Step 13

Green Smoothie Chocolate Cake recipe

Step 14

Green Smoothie Chocolate Cake recipe

Step 15

Green Smoothie Chocolate Cake recipe

Step 16

 

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