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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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Raspberry Layered Apple Yoghurt Cake

Posted on Posted in Cakes .

Raspberry Layered Apple Yoghurt Cake

Raspberry Layered Apple Yoghurt Cake recipe

Ok so the flavor pairings for this cake is not ground breaking. Raspberry, apple and vanilla has no real ‘wow interesting twist factor’.

How this cake made it to my website….? Due to it being absolutely delectably delicious, as well as the unusual way the cake is constructed. The main feature of this cake is not the flavor pairings but the layers of batter and apple that structure the cake. Every bite has an ever-so-tasty yoghurt based cake with the twist of sliced apple layered texture.

This cake is a must with a cup of tea, in fact I dare you to find another cake that satisfies your cake craving more when paired with a cup of tea at 3pm!

Raspberry Layered Apple Yoghurt Cake recipe

Ingredients:

Cake:

  • 125g butter
  • 180g sugar + 1 tbsn extra
  • 1 tsn vanilla essence
  • 4 eggs
  • 90g raspberry yoghurt
  • 170g self-raising flour
  • 2 large apples (260g apple)
  • 180g raspberries

Topping:

  • 100g raspberries
  • 40ml condensed milk
  • 20ml thickened cream

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the butter and sugar into a bowl and using electric beaters whisk the mix for 3 minutes until light and fluffy.
  3. Add the vanilla essence and whisk until combine.
  4. Add the eggs, one at a time beating, in between each addition.
  5. Add the yoghurt and beat until combine.
  6. Add the flour and beat on low until just combine.
  7. Peel the apples with a fruit peeler.
  8. Using a hand slicer mandolin cut the apple into thin slices.
  9. Add the raspberries to the mix and carefully stir through.
  10. Add half the cake batter into the tin and flatten the top with a spoon.
  11. Add half the apple slices in a fan pattern.
  12. Add the remaining batter and flatten the top with the back of the spoon.
  13. Add the remaining apple slices in a fan pattern.
  14. Sprinkle the extra 1tbsn sugar over the apple slices. Bake in the oven for 1 hour or until a skewer inserted into the center comes out clean.
  15. Place the cake onto a cake rack to cool completely.
  16. Meanwhile to make the raspberry sauce, place the raspberries into a saucepan with the condensed milk.
  17. On a high heat stir until the raspberries have disintegrated.
  18. Pour the sauce through a sieve to remove the seeds.
  19. Pour the sauce over the cake.
  20. Pour the thickened cream over the cake and enjoy!

 

Raspberry Layered Apple Yoghurt Cake recipe
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Raspberry Layered Apple Yoghurt Cake recipe
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Raspberry Layered Apple Yoghurt Cake recipe

 

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Banana and Peanut Loaf

Posted on Posted in Bread .

Banana and Peanut Loaf

Banana and Peanut Loaf recipe

For a while now I have been meaning to create a healthier alternative to banana bread, that is scrumptious while being an acceptable high protein and high vitamin rich breakfast to fuel my morning.

After a taste test of flavour combos and brief-fitting ingredients I concluded that the flavours of peanut and banana were perfect.

As these ingredients are full of healthy protein building nuts and potassium richness fruit I decided to produce a recipe that was as healthy as possible while still attaining a delicious flavour and fluffy texture.

I also wanted it to be as easy as possible to bake that could be whipped up in 5 minutes.

The outcome = Fluffy fruit and nut bread with no added fat (oil/butter) that I think tastes much better than traditional banana bread (which is full of fat and large sugar quantities).

I’m actually impressed with myself, as soon as I served this I was asked for the recipe. Easy one step low fat fruit based loaf that is just divine sliced, warmed and if you desire topped with a flick off low fat margarine.

 

Ingredients:

  • 160g brown sugar
  • 200g vanilla yoghurt (low fat)
  • 220g Banana (3 large bananas)
  • 2 eggs
  • 130g low fat peanut-butter
  • 160g self raising flour

 

Method:

  1. Preheat the oven to 170c degrees and line a 14cmx24cm loaf tin with baking paper.
  2. Place the sugar, banana, yoghurt, eggs, peanut butter and flour in a food processor and blitz until all the ingredients are well combine and pureed.
  3. Pour the mix into the cake tin.
  4. Bake in the oven for 20-25 minutes or until the loaf is just set on touch.
  5. Allow the loaf to cool in the tin, then cut and serve.

 

Notes:

  • You will need 3 large or 4 medium sized bananas for this recipe.
  • I blitzed up 15g of peanuts to decorate the top of the loaf and sprinkled before baking.

 

Banana and Peanut Loaf recipe

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Banana and Peanut Loaf recipe

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Banana and Peanut Loaf recipe

Blitz peanuts to decorate

 

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Berry and Granola Breakfast Cake

Posted on 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:

  1. Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Dice up the dates into small pieces and place into a mixing bowl.
  3. Add the chia seeds, flour, baking powder, granola and sugar to the dates. Stir until well combined.
  4. 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.
  5. Add the blueberries and fold in until combined through the batter.
  6. Pour the mix into the cake tin and sprinkle with the extra granola on top.
  7. Bake the cake in the oven for 40 minutes or until a skewer inserted in the centre comes out clean.
  8. Place the cake on a cooling rack until cold.
  9. Place all the frosting ingredients into a bowl and whisk with electric beaters until light and fluffy.
  10. Cut the cake in half horizontally, placing the bottom layer onto a plate.
  11. Top the bottom cake layer with the icing, then sandwich with the 2nd cake layer.
  12. 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 Posted in Cakes .

Cauliflower Chocolate and Coconut Cake

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

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:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
  2. Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
  3. Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
  4. Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
  5. Add the eggs one at a time, beating in between each addition.
  6. In a separate bowl sieve the flour, cocoa and salt, stir to combine.
  7. Place the cauliflower into a food processor and blitz until almost pureed.
  8. Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
  9. Fold all ingredients until just combine.
  10. Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
  11. Place the cake on a cooling rack until completely cooled.
  12. 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.
  13. Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
  14. Cut the cake horizontally into 2 layers.
  15. Place a cake layer on a plate and top with half the frosting.
  16. Top the frosting with the second cake layer, then top with the remaining frosting.
  17. Enjoy!

Cauliflower Chocolate and Coconut Cake recipe

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Cauliflower Chocolate and Coconut Cake recipe

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Cauliflower Chocolate and Coconut Cake

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Cauliflower Chocolate and Coconut Cake

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

I’ve dabbled with using frozen fruits, yoghurts and varying cheeses as base alternatives to the usually high fat and sometimes not even dairy ice-cream in the past.

So I decided to combine my favourite dessert, Tiramisu, with my 3 go to ice-cream alternative products.

After a bit of trial and error I landed on banana for the fruit (unsurprisingly), natural yoghurt (not Greek, this won’t work with the flavour mix) and cottage cheese (Ricotta was a close second).

The outcome – this recipe is a must for all Tiramisu lovers that want to indulge but want low fat. In fact, apart from a little chocolate and sugar this recipe is natural, satisfying and super healthy.

Ingredients:

  • 4 Bananas, frozen (300g flesh)
  • 3 + ½ tsn coffee granules
  • 20ml water
  • 60g low fat cottage cheese
  • 140g natural low fat yoghurt
  • 85ml Masala
  • 60g icing sugar
  • generous pinch of salt
  • 70g white chocolate
  • 30g dark (70%) chocolate, finely chopped

 

Method:

  1. Place the bananas in the microwave until just slightly softened.
  2. Peel the banana’s and place in a bowl.
  3. Boil the water and add the coffee granules, stir. Set aside to cool.
  4. Add the banana, coffee, cheese, yoghurt, Masala, sugar and salt into a food processor and blitz until combine.
  5. Melt the while chocolate in a small bowl in the microwave in 30 second bursts until just melted.
  6. Pour the while chocolate into the mix and blitz again until well combine.
  7. Add the dark chocolate and stir until combine.
  8. Pour the mix into a bowl and place in the freezer for 4 hours to set completely.
  9. When ready to serve take the ice-cream out of the freezer, scoop and enjoy.

 

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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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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Banana Yoghurt Mocha Date Cake

Posted on Posted in Cakes .

Banana Yoghurt Mocha Date Cake recipe

The idea of this cake came from wanting to bake with the flavor combinations of chocolate, banana, coffee and dates. Yes this seems like a very weird combination but it works!

How I came up with this recipe, well we know chocolate and coffee are a dream together. Banana and chocolate are also an obvious paring. The dates were a way of cutting down the sugar amount in the cake, however they also go really well with banana. After playing around with these ingredients and the quantity of each one the final cake recipe came out absolutely delicious. The flavor just works together so well – I even surprised myself with this hit.

Ingredients:

Cake:

  • 230g self-raising flour
  • 40g cocoa powder
  • 110g brown sugar
  • 140g sliced banana (2 large bananas)
  • 1 egg
  • 140g vanilla yoghurt
  • 130g butter
  • 2 tsn coffee granules
  • 90g dates
  • 50g dark chocolate

Icing:

  • 200g thickened cream
  • 20g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Sieve the flour, cocoa powder and sugar into a bowl.
  3. Make a well shape in the center of the dry mix.
  4. Mash the banana until smooth in a bowl.
  5. Add the egg and yoghurt to the banana mix and whisk with a fork until well combine.
  6. Melt the butter and add the coffee granules, stir. Add to the banana mix and stir until combine.
  7. Dice the dates and chocolate into small pieces and add to the dry mix, stir to combine.
  8. Add the wet mix into the center of the dry mix and using  a spoon stir until well combine.
  9. Add the dates and chocolate and stir to combine.
  10. Spoon the mix into the tin and flatten the top with the back of a spoon.
  11. Bake the cake for 1 hour or until a skewer inserted into the center comes out clean.
  12. Place the cake on a cooling rack until cold.
  13. Meanwhile whisk the cream, icing sugar and vanilla until peaks form.
  14. Spread over the top and sides of the cake.
  15. Decorate with shavings of chocolate and a few extra chopped dates.

 

Banana Yoghurt Mocha Date Cake recipe
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Banana Yoghurt Mocha Date Cake recipe

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Yoghurt Plum and Port Cheesecake

Posted on Posted in Cakes .

Yoghurt Plum and Port Cheesecake

Yoghurt Plum and Port Cheesecake recipe

This cake, is a killer. Who knew plum and port went so well together! I don’t even really like Port, but the sweet taste of the plum makes the Port flavor absolutely addictive.

I made five cakes yesterday when I made this one and none of the others come close to being anywhere near as good.

Cheesecake is another one that is not really a favorite, so to challenge myself I decided that I would incorporate these two flavors into a cheesecake. If I could make a cheesecake that I adored then it would definitely be an amazing cake.

To try to cut down the fat content I opted for a little low fat yoghurt in the mix.

If you’re looking for an unusual but soooo tasty cake this one is a must try!

Ingredients:

Base:

  • 250g nice biscuits
  • 100g butter

Filling:

  • 600g plums
  • 120ml port
  • 500g low fat cream cheese
  • 130g brown sugar
  • 120g vanilla low fat yoghurt
  • 1 tsn vanilla essence
  • 2 eggs
  • 2 egg whites

 

Method:

  1. Pre-heat the oven to 150c degrees and line a 20cm spring form cake tin with baking paper.
  2. Place the butter and biscuits in a food processor and blitz until the mix resembles bread crumbs.
  3. Place in the tin and flatten out with fingertips.
  4. Place the tin in the fridge to set.
  5. Meanwhile,  cut the plum up into slices and place into a saucepan with the port on a medium heat for 5 minutes or until the liquid reduces. Place aside to cool.
  6. Add the cheese, yoghurt, vanilla and sugar into a bowl and using electric beaters whisk for 5 minutes.
  7. Place half the plums with the liquid into a food processor and blitz until smooth, add to the cheese mix.
  8. Add the 2 eggs to the mix, one at a time beat well between each addition.
  9. Place the egg whites into a bowl and beat until peaks form.
  10. Dice up the remaining plums and add to the mix with the egg whites and fold until just combine.
  11. Pour the mix on top of the base and place in the oven for 60 minutes or until the top of the cake is slightly brown.
  12. Turn off the oven and open the door slightly to be jarred.
  13. Leave the cake to completely cool for 2 hours then place in the fridge for 2 hours to set.
  14. Release the tin and place the cake on a plate.
  15. Sieve icing sugar over the top and serve.

 

Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Panna Cotta with Honey Figs Syrup

Posted on Posted in Panna Cotta .

Yoghurt Panna Cotta with Honey Figs Syrup

Yoghurt Panna Cotta with Honey Figs Syrup recipe

I recently went through a phase where I wanted to make ‘healthy’ desserts, but without using super expensive ingredients or ingredients that are difficult to find.

On top of this I didn’t want them to be too hard to make, I wanted to make the recipe easy for anyone to pick up and master. Additionally, I wanted people to be able to zip into Coles for ingredients and make a simply tasty and not KJ (calorie) heavy dessert.

This Panna Cotta recipe uses low fat yoghurt and milk instead of fattening cream and honey to add some extra sweetness.

The figs provide some beautiful flavor and sweetness (especially being soaked in honey).

 

Ingredients:

Panna Cotta:

  • 120ml low fat milk
  • 2 tsn honey
  • 2 tsn vanilla essence
  • 2 + ¼ tsn gelatine
  • 480ml low fat vanilla yoghurt

Syrup:

  • 120ml honey
  • 200ml water
  • 320g figs (around 5 figs)

 

Method:

  1. Spray 4 x 250ml cup ramekins with oil spray.
  2. Place the milk, honey and vanilla essence in a bowl and heat in the microwave until boiling, stir to combine.
  3. Add the gelatine and beat until smooth with no lumps.
  4. Add the yoghurt and whisk to combine.
  5. Pour the mix evenly between the 4 ramekins and place in the fridge to set for 4 hours.
  6. Meanwhile, make the figs cut up the figs into 6 pieces vertically and place in a saucepan.
  7. Add the honey and water to the saucepan and heat on high on the stove.
  8. Stir constantly until the figs are soft and a syrup has formed (will take around 5 minutes on high/medium heat).
  9. Place the syrup and figs into a bowl and leave aside to cool completely.
  10. Once the Panna Cotta has set turn out onto a plate and top with the cooled figs and cooled syrup. Serve.

 

Yoghurt Panna Cotta with Honey Figs Syrup recipe

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Yoghurt Panna Cotta with Honey Figs Syrup recipe

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Yoghurt Panna Cotta with Honey Figs Syrup recipe

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