Very Gooey and Yummy Dark Chocolate Cake <3

Gluten-free, dairy-free,  soya-free, low carb, yeast free,  sugar -free, vegetarian, paleo, diabetic friendly, coeliac friendly

You will need:

 One Jug
One Bowl - large enough for all wet ingredients
Measuring cups preferably as so easy
Bamix or equivalent handheld wand mixer
Food Processor









One non-stick swiss roll tin measuring
 13 inches(33cm) x 9 inches(23cm) x 2(6cm) inches
 Non-stick Baking Parchment cut or torn to extend slightly over the sides of the tin

Preheat the oven to 165C Fan

Dry ingredients:

1 cup (100g) ground almonds - buy this at local Asian store

3/4 cup (75g) ground pecans - best bought at a Health Food store, if raw tend to bake in the oven at 150C for 20 minutes for an improved flavour, brings out the sweetness

3/4 cup(75g) cocoa powder - I like organic Green and Blacks or M&S organic and Fairtrade

2 teaspoons baking powder - gluten free

1 1/2 teaspoons bicarbonate of soda

1/2 teaspoon salt -I use Himalayan pink rock salt cyrstals which are ground



Wet ingredients


1 1/2 (450g) cups Joseph's sugar free syrup - either the maple flavoured one or the plain ( I buy this online and in bulk from Lowcarbmegastore and it is available from other online sites in the Uk too)

2 teaspoons vanilla extract

1/2 cup (216g) coconut milk - warmed so that all lumps are dissoved either on the hob or in the microwave on Low at 10 second intervals, stirring in between each 10 seconds.

1/3 cup coconut oil - melted, which can do either on the hob or in the microwave on low in 10 second increments and stir as above

melted coconut oil

I buy the coconut oil at the local Asian store.

Method

Mix the dry ingredients in a Food Processor

Using the bowl and Bamix handheld mixer beat the eggs

Add the warm coconut milk - be careful that it is not hot as it will cook and scramble the egg if so - sugar-free syrup, vanilla extract.

Add the warm melted coconut oil

Add the wet ingredients to the dry ingredients in the food processor and mix well - around 10 seconds, scrape down and  pulse for another 10 seconds.

Pour into the prepared tin and bake in the oven for 45-55 minutes.  To test if the cake is cooked either use a Bundt cake thermometer which will glow bright red when the cake is cooked or a metal skewer which you insert and should come out clean.

Leave to cool in the tin for 30 minutes.  It is quite a fragile cake because it is so gooey. When it is cold I cut it in half, lift it off the baking parchment then ice it and  put one half on top of the other.

You could also leave it flat and ice it as for a swiss roll and then very carefully roll the cake using the parchment to do so.  You could then make a Yule Log -  slice part of the roll off on the diagonal  and place it at a jaunty angle to the main roll just like a branch, ice with chocolate icing, swirl the icing to make bark-like markings and decorate with christmas pine cones,,,,,,,,,,,,and imagination!

Rosewater Cake

You will need:

Food processor
Measuring cups for ease
or scales
one large bowl
cake thermometer or toothpick style tester
Cake tin measuring 10inches(26cm) x 10 inches (26cm) x 3inches(7cm) deep
which has been roughly lined with baking parchment and then oiled

Preheat the oven to 160CFan

NB  Make the apple sauce first and allow it to cool or make it the day before.

Ingredients:

1 cup olive oil - organic if possible
1 cup Josephs sugar free syrup
30g (3/4 of 1/4cup) Tagatesse
4 large organic happy eggs
1 3/4 cup ( 170g) ground almonds
1 3/4 cup (190g) rice flour
3 heaped teaspoons baking powder
1 teaspoon bicarbonate of soda
1/4 cup almond milk (unsweetened) -I use Eomil
1/3 cup apple sauce - see below as make first
3 tablespoons rosewater - or more to taste reducing  the almond milk accordingly!
3 teaspoons vanilla extract
1/4 teaspoons salt, I use himalayan pink, ground

Using 3 tablespoon of Rosewater produces a delicate scent to the cake and very light flavour therfore do adjust to taste.

To make the apple sauce take 2 eating apples, peel and chop as shown then place in a pan with 2 tablespoons of water and gently simmer on a low heat until very soft, about 20 minutes.  You could also use a Bramley cooking apple and do the same with that as they soften and fluff up wonderfully.  When soft I used the Bamix handheld mixer to puree the apple into a sauce.

Method

Cream the oil, Josephs sugar free syrup and Tagatesse in the Food Processor for around 30 seconds until pale yellow and frothy.

In a large bowl mix the ground almonds, rice flour, baking powder, bicarbonate of soda and salt

Add one cup of flour to the oil/syrup/tagatesse mix and mix for about 10 seconds, next add an egg and mix in then alternate one cup of flour with each egg until all are mixed in.


Add the vanilla extract, rosewater and applesauce to the mixture in the food processor and blitz until mixed, a few seconds should do the trick

Pour the cake mix into the lined cake tin.
Bake at 160Cfan for 40 minutes but test after 35 minutes to see if cooked.

Do not worry if the cake sinks a little after it comes out of the oven!

Chocolate nut refrigerator cake/bars

Paleo, gluten-free, wheat-free, sugar-free, yeast-free, soya-free, coeliac-friendly, diabetic-friendly


I just adore refrigerator cake, the type one used to make as a child - crush the digestive biscuits, melt the chocolate, butter and golden syrup, throw in some dried fruit and mix well then press into a tin and refrigerate until set and ready to slice, the anticipation!
Nowadays that would make me feel awful, all that sugar, the carb loading, wheat, butter, no, no, no!  Doing without, no, no, no!
Here's my re-worked version.
You will need:


Cup measures for ease or scales
Tablespoon
Food processor

Either one rectangular tray or 2 smaller ones
I have used 2 smaller ones as wish to give to different friends!
Mine measure 10inches (26cm) long x 6 inches(16cm) wide x 2inches (5.5cm) deep







Ingredients:

I use roasted and salted nuts because they are less likely to contain moulds or fungi.  If using raw nuts I would place the nuts on a baking tray in the oven at 150C for around 20 minutes remembering to turn the nuts after 10 minutes.  I find that this improves the flavour and may even kill off any spores.
If using unsalted nuts I suggest adding about 1/2 teaspoon of ground rock salt - my favourite is Himalayan Pink rock salt - as chocolate and salt taste wonderful together.
I buy Joseph's sugar free syrup on-line.  I have seen it on various sites such as avidlite and lowcarbmegastore.  It comes in a plain flavour and a maple syrup flavour, both are great.  The sweetener is maltitol which is a naturally derived polyalcohol.  To my palate it has the best taste of all the polyalcohol sweeteners to date and I have tried Splenda, Tagatesse, Erythritol.  It is 90% as sweet as sugar.  I have also tried Stevia and Xylitol but just did not like the taste of either. 
If sugar is not an issue for you replace the Joseph's sugar-free syrup with maple syrup or agave nectar, you may need less as both are sweeter.

The local asian store is a good source for nuts in many shapes and forms as well as coconut oil and coconut milk.

Dry
1 cup (140g) roasted salted almonds
1 1/2 cups (140g) roasted salted pecans
1/2 cup (70g) roasted salted macadamias
2 tablespoons cocoa powder
2/3 cup (80g) ground almonds
2/3 cup (40g) shredded coconut

Wet
85g dark chocolate, melted - I use 90% cocoa chocolate by Lindt
2 tablespoons coconut oil, melted
4 tablespoons Joseph's sugar free syrup - either plain or maple syrup flavoured (if using real maple syrup use to taste and in region of 2-3 tablespoons)
2 teaspoons vanilla extract

Method

Put all the dry ingredients in the food processor
Pulse until the whole nuts are crushed but not smooth.

Melt the chocolate in the microwave on 40% for 1 1/2 mins then shake, microwave for another 1 1/2 minutes at the same power and stir, do the same again  and stir.(or until melted and lump free)

Add the coconut oil and microwave for 40 seconds on the same power and stir well, the oil will continue to melt in the warm chocolate.(also until lump free)

Add the Joseph's sugar free syrup and vanilla extract to the dry ingredients in the food processor.

Add the melted chocolate and coconut oil.

Pulse until everything is well mixed and starts to cling together.

At this stage if you want to add for example dried fruit such as dried cherries, apricots, figs, raisins then do.  I have not because of the added sugar content that dried fruit contains.

Pour into a lined (roughly will do fine) tray or rectangular container.  Press down firmly with the back of a metal spoon. 

Refigerate for about 2 hours then cut into the size you wish each piece to be.  Then leave for another 2 hours to harden.

Enjoy knowing that not only is this sweet and chocolatey but also nutritious.

Nut "Porridge" Grain Free

Serves 2

You will need:

one saucepan
one wooden spoon
cup measures
Bamix and attachment grinder

Ingredients:


1/4 cup ground almonds - bought ready ground

1/4 cup chopped nuts eg pecans, macadamia, almonds, brazils - my preference is salted rather than raw as less likely to contain any mould or yeast

1/2 cup liquid eg almond milk, or other nut milk preferably for flavour

pinch of cinnamon

Maltitol syrup to taste -I use Joseph's Sugar free Maple Syrup or their plain sugar free syrup, about a tablespoon works well or 1/2 mashed banana if Ok with more fruit, carbs and sugars

1/2 grated apple

1/4 teaspoon vanilla extract

Measure out your ingredients and put everything ready for use.
Put the whole nuts in the Bamix grinder and blitz for a couple of seconds - it really is that quick - so that the nuts are chopped and not ground.

Put the ground almonds in the saucepan with the ground cinnamon (if using), add your liquid of choice, mine is Ecomil's sugar free almond milk.
Place over a low heat until warmed through.
Add your sweetener of choice, mine is Joseph's Sugar Free Maple syrup and the vanilla extract and mix.

If you wanted to use banana to sweeten or another fruit puree now is the time to add it as an alternative to the grated apple.

Alternatively grate the apple and add it to the warm

 "porridge".

Lastly sprinkle the chopped nuts - my preference is to use pecans as I find that their flavour marries well with the mock maple syrup, add more syrup to taste in a drizzle and enjoy.

When feeling cold this makes a nutritious meal with which to start the day.

Nuts are calorific but also rich in good fats and minerals and you may think that the portion is small but it is filling and calorie dense.

FreeFrom just about Everything Hot or Cold Chocolate Drink/Protein Drink

I am calling it this because the basic recipe can be adapted to whatever you need it to be FreeFrom.

You will need:

one jug - to mix it up in
one hand-blender/mixer - I use my Bamix

Ingredients:

2 tablespoons cocoa powder - preferably organic
3 tablespoons Josephs Sugar Free Maple Syrup or Maltitol Syrup plain - if Ok with sugars then can substitute another syrup eg maple, agave, honey or a sugar to taste eg coconut sugar.  You will need around 10% less than if using Josephs as it is less sweet than "full fat" sugars. 
Splenda and Tagatesse are also possible options for sweetening but as both have a distinct after-taste I would suggest using about 1/2:1/2 ratio of each in combination and as both are hugely sweeter than sugar you will need in the region of 1 level tablespoon of the combined mix or to taste.

700-800ml of either Kara coconut drink, Ecomil unsweetened Almond milk, Hemp seed milk (I find that this has a very strong flavour and is an acquired taste but does work quite well with cocoa flavourings) Soya milk, Oatly drink or even milk if you tolerate dairy.

1-2 tablespoons coconut cream as an optional extra if using Kara coconut drink
or whipped cream if using milk or Mimicreme if Ok with nuts

Optional -  if wanting to make this into a protein drink 2 tablespoons protein powder - natural whey protein powder is great if you are Ok with dairy otherwise chose from Sacha Inchi Protein Powder (more about this below, has a nutty taste but is not a nut) or Soya Protein Powder, Hemp seed protein powder..

Method
Put the cocoa powder and if using potein powder in the jug.
With your hand-mixer turned on slowly start to pour about 1/3 of the liquid into the jug and mix until there are no lumps.
Add the sweetener of choice and mix wel.
Add the remaining liquid and mix well.

If using coconut milk to enrich this drink make sure that it is in a liquid form by gently warming it in the microwave on reheat for 10 second intervals until liquid.

Add to the rest and mix for a rich and creamy boost.

If using whipped cream use it to top your drink after it is in the mug.  If using Mimicreme mix it in as for the coconut milk.

If you want a hot drink then pour out a mug's worth and heat it up either on the stove or in the microwave so that it is warm.

Do not heat to boiling as you will destroy the benefits of the protein powders if using.

This drink is also great cold.

Be aware that the addition of the protein powder turns it into a liquid meal and it should be viewed as such.

An added bonus of including a protein powder is that you can take it with you for breakfast on the go or as a snack.

More about the ingredients:

Benefits of Coconut milk  and coconut oil
Coconut oil is burned as energy not fat. It provides immune boosting, medium chain fatty acids and other minerals that help brain function and digestion.
Coconut milk contains Essential fatty acids and these are the good fat! These fatty acids create and provide energy for our bodies and support the immune system as well as helping to remove toxins and pathogens including candida.
Both are easily absorbed by the digestive system.

Sacha Inchi Powder
Sacha Inchi Powder is harvested from seed pods growing on vines in the Peruvian Amazon.
It has been used by native tribes dating back to the Incans for its health-giving properties. It is not an endangered product.  By supporting the use of Sacha Inchi products including this powder you will help prevent the fertile land on which it grows from being destroyed and used for less sustainable raw materials.
Benefits: Sacha Inchi Protein Powder is over 60% complete protein and contains all the essential amino acids needed to build muscle. It is also known for its high concentration of Omega-3 fatty acids and it has high levels of vitamin A and calcium.
It is available on-line. I found it on Aggressive Health and since then also on Inner Organics.

My favourite kitchen gadget - the Bamix!

A word about my favourite kitchen gadget.........
My mother had a bamix hand held mixer.  It was used in particular for making homemade soups and mayo.  This machine must have been from the 1960s and I remember it being used in the 70s and 80s and 90s until it finally expired shortly before she did.
My dear Dad gave me a handheld mixer for making soups, he was worried that I was not eating properly!  It was not a Bamix, it lasted a few years and then promptly died.  This particular make had a plastic wand and covering down to the blade and could not be used in a hot pan of vegetables and stock which meant that one had to pour the very hot liquid into another container first if one wanted to make soup.  After this mixer died it was replaced with a similar one, lasted a few years, same story.
About 6 or so years ago I treated myself to a Bamix like the one in the picture above.  I use it for all sorts of concoctions.  It comes with 3 blade attachments and a separate grinder so that one can chop, whip and whisk as well as make spice blends, grind nuts, chop herbs.............I find that because of the metal wand it is safe to use directly in a pan of veggies and stock, hey presto, soup without the danger of transferring hot liquids between containers.  I also make yorkshires in the jug using it, smoothies, pancake batters, mayo, profiteroles, whipped cream, whipped egg whites .............it comes on holiday with me, I just adore it!
Another plus is that if one loses any of the blades once can buy replacements and Bamix offer lifetime this, that and the other in terms of repairs..........
If one had to chose a desert island kitchen tool not to be without this would be my choice.
When I bought mine the jazzier colours were not available and so mine is a very sound navy blue.  I have been tempted by red, silver and even pink but as the current one is in fabulous condition and working just like new I feel that I cannot justify a new one, that is perhaps the down side of this machine!
As I use my Bamix for a lot of my recipes I have linked those on Amazon to this page so that you can see what I am referring to.  The prices vary but the initial outlay does seem to be an awful lot compared to some makes of handheld mixer but my own experience does suggest that this make is worth the extra cost.  Bamix also make a very useful container with a lid that one can use for making smoothies, chocolate protein drinks, mayo.............and once made pop the lid on and put it in the fridge for later use.  No, I do not work for Bamix!
Everyone has favourites so do tell me about yours!
The Bamix Beauty Gallery!!

Gluten-free yorkshire puddings

If like me you have  become sensitive to yeast, gluten, carbs and sugars or any one or combination of these foods or have a member of the family or friends with this experience then please read on as I hope that by sharing some of what I have learnt you will be able to derive pleasure from new and varied foods.
 I became sensitive to these foods over a number of years following a car crash and the onset of Chronic Fatigue Syndrome/ME.  Fortunately through meeting the right people and a certain amount of effort, luck and determination I am virtually well now - how wonderful to be able to say that!
I have always had a sweet tooth and simply love food, especially everything wicked for the waistline. Don't you find that life leads you in mysterious ways?  So, there I was salivating over chocolate cake, cakes in every shape and form and size, profiteroles, bread, toast, pancakes, biscuits, desserts but knowing that if I enjoyed any mouthfuls I would pay for them later by being unwell.  There was absolutly no question of living life without the joys of all these sinful delicacies and that is how I started becoming very interested in finding alternatives and making up new recipes, thank goodness with some success!
So, which recipe to share with you first?  I absolutely craved all those bread-like carb-laden foods so hard to imitate well without wheat and yeast when I first discovered that they were off the menu..  What I longed for most with every winter's roast were.....yorkshire puddings!
So, here's my version of that delight:

Recipe for Gluten-free Yorkshire Puddings

Yeast-free, soy-free, low carb, sugar-free, vegetarian, coeliac friendly, diabetic friendly


One jug
One handheld mixer - I use my Bamix with the beater blade (the one which is flat and round) for the entire recipe
Scales
12 pocket bun tin
Oven
Time: 15 mins to find, measure and whizz, plus one hour to allow batter to rest plus cooking time around 20 minutes depending on your oven
Total 1 hr 35mins

Ingredients:

1oz rice flour
1oz tapioca flour
1 large egg - free range and if at all possible organic from happy hens (like our dear Boadicea)
1/4 pint milk - could also use rice milk although sweetens the mix, water works but makes a slightly more dense yorkshire
pinch of salt - I like to use ground himalayan pink salt
1 dessert spoon olive oil - or rice bran oil
1 egg white
more oil to cover the base of each pocket of the 12 pan bun tin.

It is the easiest thing to make this batter in a jug and use a hand-held mixer to whizz it all until smooth.

Method:

Put flours and salt in the jug
Add the egg, liquid and oil
Whizz with hand mixer until the batter is smooth and free of lumps
Allow to rest for an hour

Preheat the oven to Fan 210 C
Put oil in the base of each of the 12 pockets of the bun tin to the depth of around 1mm.
Put the tin in the oven and heat the oil until it just starts to smoke.

While the tin is in the oven whisk the egg white until it forms soft peaks, like for meringues, and gently stir it into the batter using a metal spoon.  The idea is to keep the air of the egg white in the batter and to use this as a raising agent.

Remove the tin from the oven.
Pour the batter equally into each of the 12 pockets of the tin and put in the oven immediately.

The oil has to be v hot for the yorkshire batter to raise.
What should happen is that the batter rises and turns a lovely golden brown colour during the cooking time.
If the yorkshires look pale leave them in until golden and voila scrummy accompaniments to your roast to be enjoyed with lashings of gravy.




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