07/2018

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Lime Loaf Cake with Silken Tofu and Candied Ginger

Thursday, July 26, 2018

Delicious and healthy homemade lime cake from scratch with silken tofu and candied ginger. I have topped the cake with a sprinkle of mixed sesame seeds, instead, you can drizzle a lime icing (100 g icing sugar+2 tbsp lime juice) over the cake once it's completely cooled.

300 g Silken tofu
1 Organic lime
50 g Candied ginger, finely chopped
300 g Fine spelt flour
2 tsp Baking powder
Pinch of salt

100 ml Sunflower oil
100 g Coconut sugar
2 Eggs
1 tsp Vanilla paste
1/2 tbsp Sesame seeds for topping

Preheat the oven to 180C/350F. Line a 22cmx11cmx9cm loaf pan with baking paper.
Place silken tofu in a mixing bowl. Rinse the lime with hot water and dry with a clean kitchen towel afterwards. Finely grate the lime zest, then squeeze the juice and add both to the silken tofu. Puree the ingredients with an immersion blender. Fold in finely chopped candied ginger.
Mix together the spelt flour, baking powder and salt. Whip oil, coconut sugar, eggs and vanilla paste until creamy, about 5 minutes. Fold in silken tofu mixture, then add in flour mixture in 2-3 additions. Mix until just incorporated.
Spread the batter into the prepared loaf pan and smooth the top. Sprinkle the sesame over and bake for 50-60 minutes. Remove and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.

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Mango Curd Bread

Thursday, July 19, 2018

A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.

300 g Refined spelt flour
5 g Dried yeast
40 g Raw sugar
1/2 tsp Salt
180 ml Milk, 35C/95F
35 g Butter, softened
120 g Mango curd
1/2 Egg, for glaze

Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through.

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Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Wednesday, July 11, 2018

This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

Salad	Dressing
250 g Beluga lentils 700 ml Water 600 g Sweet potatoes, peeled and cut into thick slices 250 g Padrón peppers 2 tbsp Olive oil 3 Sundried tomatoes, sliced 3 Cherry radishes, sliced 1 tbsp Chives, chopped Lollo Bianco	1 tbsp Sherry vinegar 1 tbsp Fresh lemon juice 5 tbsp Olive oil 1 clove Garlic, minced 1 tsp Fresh thyme leaves Sea salt and freshly ground black pepper

Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing.

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No Bake Kiwi Cake - Vegan, DF, GF

Tuesday, July 03, 2018

This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.

Crust	Cake
150 g Dried figs or dates, roughly chopped 100 g Almond slices, toasted 5 ml Freshly squeezed lime juice	250 g Cashew nuts 35 ml Freshly squeezed lime juice 40 ml Freshly squeezed lemon juice 75 ml Maple syrup 120 g Coconut oil, at room-temperature 2 Kiwis

Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.