Sticky Chocolate Cake

StickyChocolateCake
180°C  15 min

This Sticky Chocolate Cake gets stickier the longer you leave it in the fridge (although it never lasts that long at our house). If you use plain flour, use 1/3 cup instead.

125g butter
2/3 cup sugar
1/3 cup cacao
1/2 cup glutenfree flour
1 tsp. vanilla essence
2 eggs
Butter or margarine for greasing
Optional.icing sugar and berries
1. Preheat oven to 180°C. Melt butter in a saucepan. Add sugar and vanilla essence and  leave until sugar is dissolved.
2. Take the saucepan of the heat, and sift in flour and cacao. Stir with a spoon.
3. Add eggs and stir.  Pour the mixture into a greased cake tin. Place in oven and cook for approximately 15 min.
4. Leave it to set and cool down. Place in the fridge and leave for an hour or so.
Optional. Sift some icing sugar on top and decorate with berries.
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Healthy Banana Cinnamon Muffins

bananacinnamonmuffins.jpg
15-20 mins at 225°C 
3 eggs
3 Tbsp. sugar
1 1/3 cup self-raising wholemeal flour
40g butter or margarine
1/3 cup milk
1-2 bananas
1 tsp. cinnamon
1 Tbsp. butter
1. Preheat oven to 225°C
2. Crack eggs in a bowl. Add sugar and beat until fluffy. Add flour.
3. Melt butter in a saucepan and add milk until warm (around 37°C, test this with your finger)
4.  Add the butter mixture to the bowl and beat for a couple of minutes.
5.  Mash bananas and add to bowl with the cinnamon. Gently mix altogether.
6.  Grease a muffin tray and pour mix into tray. Cook in the oven for 15-20 minutes.

Gluten and Dairy Free Easter Cookies

eastercookies
10-12 Min in 180°C Oven

Happy Easter to all of you!

Here is a recipe that you can enjoy baking with your family. Use the cookie shapes you have at home!

75 g butter or margarine
1/4 cup icing sugar (I used coconut sugar)
1 egg
1 tsp vanilla essence
1 1/3 cup gluten free flour
1. Preheat oven to 180°C.
2. Using electric beaters, beat the butter and sugar in a bowl until light and
    creamy.
3. Add the egg and essence and beat until combined.
4. Sift the flour and add to the bowl, mix gently with a knife until a soft dough
    forms.
5. Roll out and cut shapes and bake for 10-12 min in the oven.

Make Your Own Christmas Treats

christmastreatsI make these Orange Balls and Lemon Squares for my children almost every week – I usually have to hide them to make them last! They are perfect around 3pm in the afternoon when energy is lacking as well. My children  bring them to sport events and training  as a quick energizer and these goodies make a great company for studying, too!

Orange Balls

1/2 cup almonds
24 pitted dates
4 Tbsp cocoa powder
Zest of one orange
3 Tbsp coconut oil
1/3 cup desiccated coconut
1. Place almonds and dates in a mixer, mix for about a minute.
2. Add the cocoa and orange zest and mix for another 20 sec.
3. Add the coconut oil and mix it all together.
4. Make balls out of the dough and roll them in coconut.

5. Place them in the fridge. For more chewy texture, place them in the freezer.

Lemon Squares

1 cup almonds
20 pitted dates
Zest of 1 lemon + juice of 1/2 lemon
1/3 cup desiccated coconut
3 Tbsp coconut oil
1. Place almonds and dates in mixer and mix for 30 sec.
2. Add the coconut and lemon zest + juice and mix 20 sec.
3. Add the coconut oil and mix well.
4. Place and press it on a baking paper.  Shape it into a square about 1 cm thick and cut into smaller squares.
5. Place it in the fridge and store it there.

Lemon Cheesecake

lemoncheesecake
20 Min Prep + 30 Min in 175C Oven
200g wholemeal digestive biscuits (or similar) (G)
50g margarine
1-2 Tsp. ground cinnamon
3 egg whites
200g light cream cheese (L)
3 egg yolks
1/3 cup of sugar
1 Tbsp. custard sugar
1 lemon
200ml light sourcream (L)
1 1/2 Tbsp. custard sugar or vanilla essence
  1. Preheat oven to 175°C.
  2. Grease a 23cm round springform pan.
  3. Crush the biscuits in a food processor or by hand.
  4. Melt the margarine in a pan. Combine biscuit crumbs and margarine and press into the base of the springpan. Season with cinnamon.
  5. Beat eggwhites in a bowl until they are a white and foamy texture.
  6. Mix egg yolks, cream cheese, sugar and custard sugar in a food processor/mixer.
  7. Zest and juice the lemon. Add eggwhites, lemon juice and zest to the mix and gently mix with a wooden spoon.
  8. Pour over the biscuit crumbs and bake in oven for 30 minutes.
  9. Mix sourcream and custard sugar and spread evenly on top of hot cheesecake. Leave to cool for a couple of hours. Can be stored in fridge or freezer.

Rhubarb Pie

RHUBARBpie
10 Min Prep + 25 Min in 200C Oven
1 bunch of rhubarbs
2-3 Tbsp. sugar
1 Tsp. cinnamon
1/2 cup self-raising flour (G)
2/3 cup rolled oats
2 Tbsp. of sugar
100g margarine
1 packet custard sauce or
vanilla icecream (L)
  1. Preheat oven to 200°C.
  2. Trim and slice rhubarbs. Place in a greased pie dish. Sprinkle sugar and cinnamon on top.
  3. In a bowl mix flour, rolled oats and sugar. Finally add margarine and mix until the mixture resembles fine breadcrumbs.
  4. Pour mixture over rhubarb and bake in oven for 25 minutes.
  5. Serve with custard sauce or vanilla icecream.

Rhubarb Pie

rhubarbpie
10 Min Prep + 25 Min in 200°C Oven
1 bunch of rhubarbs
2-3 Tbsp. sugar
1 Tbsp. cinnamon
1/2 cup self-raising flour (G)
2/3 cup rolled oats
1/4 cup of sugar
100g margarine
1 packet custard sauce or vanilla icecream

1. Preheat oven to 200°C.
2. Trim and slice rhubarbs. Place in a greased pie dish. Sprinkle sugar and cinnamon on top.
3. In a bowl mix flour, rolled oats and sugar. Finally add margarine and mix until the mixture looks like fine breadcrumbs.
4. Pour mixture over rhubarb and bake in oven for 25 minutes.
5. Serve with custard sauce or vanilla icecream.