Recipes

Choc Banana Muffins – Gluten Free & Vegan friendly

This recipe is super easy and a winner in our house

Ingredients

1¼ Cup blanched almond meal
⅓ Cup gluten free self-raising flour
1 mashed banana
2 tbsp raw cacao
1 tbsp rice malt syrup
1 tbsp desiccated coconut
Preheat oven to 200ºC (180ºC fan-forced).
Grease muffin pan with coconut oil or line with patty cases.
In a bowl mix together almond meal, flour and cacao & desiccated coconut
In another bowl mix banana, rice malt syrup & ½ cup water until well combined.
Pour wet ingredients into the dry ingredients and fold through. Do not over-mix as you want the muffins to be fluffy
Spoon batter into muffin tin
Bake in the oven for roughly 25 minutes, or until tops start to turn golden. Remove from oven and cool on a wire rack.
Enjoy your healthy treat

Chocolate Beetroot Cake – Gluten Free

This recipe might take a bit longer but it taste amazing and remember it has beetroot in it – so the kids are getting some veg too!

Ingredients

100g coconut oil plus extra for greasing
250g cooked and peeled beetroot
150g organic dark chocolate (70% cocoa solids)
4 tbsp espresso
135g gluten free plain flour
1 tsp baking powder
3 tbsp raw cacao
5 free-range eggs, separated
190g raw sugar

Preheat oven to 200ºC (180ºC fan-forced).
Grease a 20cm/8in cake tin with a little coconut oil. You can line the bottom of the cake tin as well – this part is optional.
Blend the beetroot in a food processor to a rough purée or if you are too lazy to get the food processor out – boil beetroot until soft and mash with the back of a fork
Melt chocolate in the microwave, Follow instructions on pack of packet. Once done, pour in the hot coffee & stir in the coconut oil
Meanwhile, sift the flour, baking powder and cocao together in a bowl and set aside.
Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate mixture, then fold in the mashed beetroot.
Whisk the egg whites until still peaks form when the whisk is removed. Fold in the raw sugar.
Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
Allow to cool in the tin, and then serve with some indulgent vanilla ice-cream

More recipes to come… watch this space
SWF x