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Posts Tagged ‘Sugar-free’

It’s been a while since my last entry, but I’m slowly recovering from post-holiday blues…That doesn’t stop me from reminiscing though – which is exactly what this Carrot Cake is about! My mum’s friend and I had planned to make this to keep us going on our long car ride to Croatia (7 hours!), but it never lasted that long – we ended up having to bake a replacement at the last minute. Turns out my Dad has a strict ‘No eating in the car’ policy, so the Carrot Loaf came all the way to Croatia with us and ended up a blessing amongst the lack of veggie food…My family agreed that this was the best Carrot Cake they have ever had, and couldn’t believe it was made without Eggs or Butter. This recipe is based on one from Ricki Heller’s book: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, which I absolutely LOVE as all the recipes are without refined sugar or wheat – my kind of Dessert book! The combination of Carrot, Cinnamon, Lemon & Coconut is heavenly, and the Lemon Glaze on top (suggested by my Dad’s girlfriend) adds just the right amount of tartness…

Ingredients:

1 1/2 cups finely grated Carrot, unpacked

1 Tblsp. ground Flax Seeds

1/4 cup Agave Syrup

1/4 cup Maple Syrup (or 1/2 cup of Syrup of choice)

3/4 cup Soy Milk

1/3 cup Canola Oil

1 tsp. Vanilla Extract

1/2 tsp. Apple Cider Vinegar

1 Tblsp. grated Lemon Zest, fresh

1 1/2 cups Whole Spelt Flour

2 tsp. Cinnamon

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup unsweetened shredded Coconut

 

Method:

– Preheat oven to 180C/350F, and spray a 8″ loaf pan or 9″ square pan.

– In a medium bowl, combine Carrots, Flax Seeds, Agave, Maple Syrup, Soy Milk, Oil, Vanilla, Vinegar and Lemon Zest. Set aside for atleast 2 minutes.

– In a large bowl, sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Add Coconut, and stir to combine.

– Pour the wet ingredients over the dry and stir just to combine. Pour the batter into the pan and smooth the top.

– Bake in preheated oven for 35- 45 minutes (the loaf pan takes longer than a square pan), or until a tester inserted in centre comes out clean.

– Allow to cool completely until removing from pan, and covering with Lemon Glaze.

For the Lemon Glaze:

1 cup sifted Icing Sugar

juice of 1 Lemon (add half first, then more if needed)

 

– Slowly add Lemon Juice to Icing Sugar until the right consistency is achieved. Pour over Carrot Loaf and allow to set.

*Warning: Will make a mess if eaten in the car…

PS: This would be delicious with the inclusion of Nuts, too!

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For the last 2 years or so I’ve become accustomed to a light breakfast of Fruits or Smoothies, but every Sunday I like to treat myself to a nice hearty Brunch (because I have the  whole day free to recover from my food coma!) – and I’ve had this recipe in mind for a few weeks…It comes straight from Dreena Burton’s Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating, which has some fabulous recipes! I used Whole Grain Spelt flour for these, which produces quite a ‘wholesome’ texture, so I would suggest that you maybe try it with Light Spelt if you have it on hand – I’m sure Wheat flour would make a fine substitute too, if it’s not a problem for you. Even though they contain Coconut Milk, the pancakes don’t have an obvious Coconut flavour, so adding dessicated Coconut or an extract would be good if that is what you’re looking for…The overripe Banana adds enough sweetness, so that there is no need for extra Sugar. These are not South African style pancakes (which are more like Crepes) – they come out thick & small, perfect to stack on top of eachother and cover with Maple Syrup & Bananas!

Ingredients: (makes 12-15 pancakes)

1 1/2 cups Spelt Flour or Whole-wheat Pastry Flour

1 Tblsp. + 1/4 tsp. Baking Powder

1/2 tsp. Cinnamon or Nutmeg (I prefer Cinnamon…)

1/8 tsp. Sea Salt

1 1/2 cups Light Coconut Milk (OR mix 3/4 cups Full Cream Coconut with Milk of choice) – you may need to add a bit more to get the right consistency

1 cup overripe Banana (about 1 large Banana), sliced

1 tsp. Vanilla Extract

Canola Oil Cooking Spray, or Oil of choice to coat pan

sliced Banana, Maple Syrup & dessicated  Coconut to serve

 

Method:

In a large bowl, add Flour and sift in Baking Powder. Add Cinnamon & Salt, and stir to combine. In a blender combine Coconut Milk, Banana, and Vanilla Extract and blend until smooth.

– Transfer wet mixture to dry, and stir just until well combined (don’t over mix), adding more liquid if needed to reach desired thickness (if mixture is too thick, pancakes will be very doughy). Set aside.

– Spray a frying pan with Oil (spreading it with a paper towel), and heat on medium-high heat until very hot. Reduce heat to medium-low, and using a ladle or Ice-cream scoop, pour batter into pan to form pancakes. Let cook on one side for a few minutes, until bubbles start to form, then flip and lightly brown other side for 1-2 mins. Repeat for the rest of the batter, re-spraying pan if needed.

– Top with Maple Syrup, sliced Banana & dessicated Coconut…

*Set your oven to 120C/250F and keep Pancakes warm on a foil-covered plate or tray until ready to serve.

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While my friends where digging into the Almond cupcakes, I was munching on a more innocent option: these can’t really be classified as brownies, as they don’t contain any chocolate and have quite a different texture and taste. However, if that’s what you’re craving but you feel like a healthier option – these are for you. They contain Spelt flour, which is not gluten free, but much easier to digest than wheat flour and most wheat-intolerant people can have it. They are also sugar-free, which is always a plus – using apple juice and bananas instead. The use of carob in place of cocoa makes them caffeine free, and the added oats/raisins/coconut/nuts contribute to their nutritional value as well as giving them a great crunchy/gooey texture. These brownies are dense & rich, without an overpowering sweetness. I would recommend them to people with a taste for more ‘natural’ flavours – I found them quite addictive! My friends opted for the cupcakes…

(Recipe taken from  ‘All-Creatures’ webpage)

Ingredients:

1/2 cup Spelt Flour (or Whole-wheat if you prefer)

1 1/2 cups Rolled Oats, ground in blender

1 cup Raisins

1/2 cup shredded Coconut, unsweetened

1/2 cup chopped Almonds (i mixed with Hazelnuts)

2 Ripe Bananas

1/2 cup Apple Juice (I used Freshly squeezed)

1/2 cup Carob Powder

1/2 Tblsp. Vanilla Extract

1/4 tsp. Cinnamon (optional)

 

Method:

– Preheat Oven to 350 F/175 C, and grease square brownie tin.

– Mix Spelt and Oats in a medium sized bowl until combined. Add Coconut, Nuts and 1/2 cup of Raisins and mix well to make sure Raisins are coated with Flour and not sticking together.

– Place Apple Juice, peeled Bananas, 1/2 cup Raisins, Carob, Vanilla & Cinnamon in Blender and blend on high until thoroughly combined and smooth. Should look like a ‘fudge’ sauce…

– Add liquid mixture to dry mixture in bowl, and combine thoroughly with a spatula. (If dough is too stiff, add a little more Apple Juice/Water – but it should be quite thick.)

– Spread Brownie dough into the pan, and smooth the top with a spatula.

– Bake around 20mins. depending on oven. Brownies should be firm, but not hard – do not overbake.

– Remove from oven, let cool before slicing.

 

* Eat with a guilt-free conscience…

 

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