Chocolate Almond Cake

Chocolate Almond Cake
Chocolate Almond Cake

As promised last week, when I shared my delicious Golden Vegetable Fritter recipe, I bring you the second instalment of the four recipes I created for Pureharvest this month, as a part of being their August Favourite Foodie. I have two more really exciting recipes to come for the series, so stay tuned or subscribe to my email newsletter to be the first to know!

So today's recipe is a Chocolate Almond Cake, it's gluten free, low FODMAP, lactose free and refined sugar free. It's also one of those sweets where a small slice goes a long way. It's rich and decadent, and you don't need much to feel satisfied. BUT, if you do happen to want to keep on eating, (because chocolate and we all human) go ahead. This cake is barely a cake in the traditional sense. It's packed with good ingredients, and I'd go as far as saying it's a healthy snack ;) so go ahead and get baking.

Chocolate Almond CakeChocolate Almond Cake


Chocolate Almond Cake
Makes 1 cake, serves 8-12

1 cup almond meal
3/4 cup white rice flour
1/2 cup raw cacao powder
2 tsp ground coffee
1/2 tsp baking soda
1/2 tsp gluten free baking powder
Pinch of sea salt
3 eggs
1/2 cup rice malt syrup
1/3 cup almond milk
1/3 cup coconut oil, melted
70% dark chocolate


Preheat oven to 170C and line an 8-inch springform cake tin with baking paper. Whisk egg whites and half the rice malt syrup until soft peaks form and set aside. Combine dry ingredients in a separate bowl, then add all remaining ingredients and stir until just combined. Fold through the egg whites in three batches. Pour into cake tin and bake for 30-35 minutes. Top with melted dark chocolate or simply crush some over the top whilst the cake is still warm.

Enjoy!

Low FODMAP | gluten free | lactose free | sugar free

Golden Vegetable Fritters

 Vegetable Fritters

It’s a pretty cool feeling when your long term hobby turns into working alongside one of your favourite brands (who are also Australian owned and certified organic, yay!). Last month Pureharvest asked me to be their August 'Favourite Foodie' and to create four exclusive recipes for their website. I obviously jumped at the opportunity.

Pureharvest’s rice malt syrup has long been a staple in my house. Ever since discovering it as a substitute to the beloved but too-high-in-fructose-for-me honey, rice malt syrup has become a regular addition to baked goods, dressings, chai lattes, and anything that needs a little sweetness. My slight obsession with rice malt syrup, inadvertently led me to the discovery of their non-dairy milks and other certified organic products. So over the next four weeks, you can look forward to four new Wintery recipes (like this one) over on the Pureharvest website – and also here because I’m pretty excited about them! They're all gluten free, low FODMAP, refined sugar free, lactose free, vegetarian and so good. I hope you enjoy them as much I do!

Vegetable Fritters

Low FODMAP Vegetable Fritters

I've been a bit fritter crazy lately - as you may remember only a few posts ago I shared my favourite Zucchini Fritter recipe. And now, these Golden Vegetable Fritters are my latest addiction. Full of sweet potato, parsnip and kale, they definitely taste naughtier than they are. I've made them with Pureharvest's newest non-dairy milk Golden Quench, which is a turmeric-y coconut milk. Stay tuned (or subscribe to my newsletter) for three more recipes this month!

Gluten Free Vegetable Fritters

Vegetable Fritter

Golden Vegetable Fritters
Makes 10 fritters

1 cup of lightly packed shredded sweet potato
1 cup of lightly packed shredded parsnip
2 cups chopped kale leaves
1/2 cup Golden Quench *
1/2 tsp turmeric powder
1 cup tapioca flour
3 eggs
Salt and pepper
Coconut oil for frying


Prepare all the ingredients, and whisk together in a bowl. Heat oil in a fry pan on medium heat. Pour about half a cups worth of mixture for each fritter into the fry pan, and use a fork to pat down and shape them into a round. Gently stir the mixture every now and then, and keep creating the fritters. Cook both sides for 3-5 minutes or until golden and cooked through.

*If Golden Quench is not available in your country, substitute with a 1/2 cup of canned coconut milk and 1/2 tsp of turmeric

Enjoy!

Low FODMAP | gluten free | lactose free | sugar free | vegetarian

Winter Vegetable Galette

Last Sunday as Robbie and I strolled along the chilly aisles of our local farmers market, I was keeping my eyes wide for inspiration. Our latest grocery routine, now on a Sunday morning, has us frequenting the farmers market a mere 5 minute drive away from home. Since moving into our new home and new neighbourhood 18 months ago, we have cycled through many different routines of different supermarkets, markets, and grocers, in search of the right fit. Something easy to slot into the weekend, non-monotonous and non-chore like. Something we actually enjoy doing. The farmers market has so far held up. Organic veggies, $2 avos, backyard fresh eggs, and good coffee. I can definitely see this one lasting.

So as we continued moseying along the bustling stalls, the site and smell of fresh bread and pastries hit me. Did I mention there's also fresh bread and pastries!? The craving was instant. I wanted a pie, but not any old pie. My mind wandered off to a recipe I had been dabbling with, a beautiful vegetable galette from Kelsey of Happy Yolks. It's a recipe I love re-imagining. One that has inspired many recreations. It felt like the opportune moment to create something you too could enjoy. So naturally, I bee lined straight to our organic vegetable stall and picked out the most vibrant and fun winter veggies I could find - parsnip, beets, fennel and carrots. I just had to create this Winter Vegetable Galette. It's low FODMAP, gluten free and packed with goodness, and it's sooo good!


Winter Vegetable Galette
Serves 4

Buckwheat Shortcrust Pastry
1 3/4 cup buckwheat flour
Pinch of sea salt
60g unsalted butter, cold
1 egg
3-4 tbsp ice water

Filling
10 baby carrots
1 medium parsnip
1 medium beetroot
Half a small fennel
A drizzle of oil of your choice (I use coconut oil)
A handful of fresh parsley
A few sprigs of thyme
60g soft goats cheese
Salt & pepper

Using your hands or a mixer, crumb together the flour, salt and butter until the mixture resembles fine breadcrumbs. Add the egg and start combining into a dough, slowly add water, one tablespoon at a time, until you have a nice soft dough. Form into a disk, wrap in plastic, and place in the fridge for at least 2 hours.

Preheat the oven to 200C and prepare the vegetables. Keep the carrots whole, slice the parsnip into carrot sized pieces, and chop the beetroot and fennel into wedges. Drizzle with oil and place in the oven for 15-20 minutes or until the vegetables are just cooked. Remove from the oven and allow to cool.

Roll out the dough into a large round, about half a centimeter thick. Layer vegetables in the centre of the dough (leaving about 5cms from the edge), crumbling goats cheese and sprinkling herbs, salt and pepper as you go. Fold the excess of dough into the centre to create your galette, brush the top with milk or egg wash, and place in the oven for 30 minutes or until golden.

Enjoy!



Toasted Coconutty Granola

‘In today’s rush, we all think too much – seek too much – want too much – and forget about the joy of just being” -Eckhart Tolle
A few weeks back I was lucky enough to attend a mindfulness session at work, half educational, half practical, and a well-needed reminder to bring this practice back into my routine. The first chunk was informative – what mindfulness is and what techniques we have available to us. Whilst brief, only touching the surface of this topic, it was immensely enlightening. I learnt we have 50-75k thoughts per day, 5% of which we are actually mindful of. Our subconscious thoughts are constantly there in the background, humming, ebbing and flowing, unknowingly and sometimes unwillingly, influencing our feelings and actions, which in turn influences our thoughts. And so it goes.

In the last ten minutes we were taken through a guided meditation practice where we observed our breath and thoughts as they floated by. It was simple, yet so relaxing. I left feeling lighter and more present. For such a short commitment of time, the effect was amazing. It always is.



It then got me thinking, why don’t I practice meditation more often? Which inevitably led to similar frequently-had questions, like why don’t I exercise more often, or get up earlier? All things I want to do, each I know may benefit my health and well being, yet the commitment is too much. Empty excuses, coupled with ‘better things to do,' are my most frequent responses. But perhaps there is more to it. Perhaps I am thinking, seeking, wanting, and doing too much. What am I doing today, tomorrow, next year? How can I be better at this and improve at that? My mind is racing, and life, probably like yours, is going at an intense rate. Perhaps I’m putting unrealistic expectations on myself in these busy times.

The brief, albeit useful, mindfulness session helped me see there ought to be a better way. There are many ways to be mindful, not just one. So it's time I start small and shift my focus. Move it away from constantly wanting and seeking – wanting to meditate more, exercise more, learn more, wake earlier – putting unrealistic demands and pressures on myself. Because thoughts that lead to inaction just aren’t thoughts worth having. Instead I need to shift my focus to bring more mindfulness to my every day. To be present. To do more of what I love. It’s realistic, doable and something that’s helped me in the past. Being mindful naturally happens when doing things I love, like cooking. But also reading and writing, eating, and talking to my loved ones. Surely doing more of those things is not an unrealistic expectation!



This granola making was definitely a mindful activity. There’s little to it, just throwing a few pantry items into a bowl and a little mixing. Sure I could’ve meditated instead, but then where’s the deliciousness in that!? What I love about granola making is that there are no hard and fast rules. Use whichever nuts or seeds you like or none at all. If you don't like coconut, leave it out (but I'll probably call you crazy if you don't like coconut). Substitute, mix it up and simply enjoy the process of creating something delicious. To help you get started on your granola making journey I've shared my recipe below :)



Toasted Coconutty Granola
Makes 14 quarter-cup serves

2 cups rolled oats
1/2 cup almonds and walnuts, roughly chopped
1/2 cup shredded coconut
1/4 cup sunflower and pepita seeds
1/4 cup buckwheat groats
1/4 cup dried cranberries, chopped
2 tsp ground cinnamon
2 tbsp coconut oil
2 tbsp rice malt syrup
Zest or chopped rind of half an orange


Preheat oven to 160C and line a large tray with baking paper. Melt coconut oil and rice malt syrup in a medium size saucepan, remove from heat and add the rest of the ingredients. Stir well and spread out on tray. Place in the oven for approximately 20 minutes or until your desired toasty-ness, turning the granola every 5 minutes.

Enjoy!


Low FODMAP | lactose free | vegan
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