Showing posts with label Sweet Delights. Show all posts
Showing posts with label Sweet Delights. Show all posts

Saturday, 18 February 2017

Gluten Free Cakes - celebrating everyday

- Whole foods - Gluten free - Dairy free - Refined sugar free -
- Sweet delights -



Gluten free cakes use a variety of new flours


Buckwheat
White rice
Tapioca
Corn
Potato starch
Almond meal
Walnut meal


These are available at Taste Nature Organic Shop, Dunedin.



What's on the blogs?

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Autumn Cakes

 

classic apple cake - Be Good Organics


vegan apple cake - The Petite Kitchen


pear & ginger cake - Be Good Organics


(for gluten free use 2 cups of buckwheat flour)

(sugar free dark chocolate use 1/2 cup cacao butter or cold pressed coconut oil with 1/2 cup of good quality cocoa, 1/4 maple syrup & large pinch of pink Himalayan salt, melted gently on the stove top)


raspberry & coconut chocolate torte - The Petite Kitchen







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Sweet Slices

- Whole Foods - Gluten free - Dairy free - Refined sugar free -
- Fancy something a little special -

The classics - fudge slice, ginger crunch, coconut ice, caramel square, chocolate brownie, peppermint slice. These slices bring childhood memories to be savored. They only become transformed in the world of whole foods. Browse these recipes below to find the slice that strums a love chord in your childhood memories.



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Mini Cheesecakes

- Wholefoods - Raw - Refined sugar free -
 - Dairy free - Gluten Free -
- Because life is never about missing out on the sweetness -



In the whole foods world plant base desserts have bloomed something magnificent.
Plant base desserts are usually packed with nuts & seeds and are incredibly rich in texture, flavour and nutrients. Creativity and beauty are the governors of these extraordinary treats.


Plant Based Raw Cheesecake

Base

nuts 1 cup
seeds 1/2 cup
medjool dates 1 cup
pink himalayan salt 1/2 teaspoon
apple cider vinegar 2 tablespoons
plus 2-3 tablespoons of hot water to stick the mixture together

*alternatively use coconut shreds instead of the seeds


Filling

cashew nuts * - 1.5 cups (soaked over night in water, rinsed & drained)
cacao butter or virgin cold pressed coconut oil 1/2 cup (melted)
1/2 cup nut milk
lemon 1 large (juice only)
sweetener 1/2 cup (maple syrup, raw honey, coconut nectar)
*alternatively to cashews use 1 block of Tonzu Tofu & 1/4 cup boiling water (source supermarkets in dairy section). Or you can use equal parts cashews and coconut cream.

Pulse the base ingredients in a food processor until desired consistency (chunky or smooth) then press into mini silicon moulds or a medium sized tin with a spring base. Set in the freezer while you make the filling.

In a high speed blender or food processor whizz the soaked cashew nuts (or tonzu tofu), cacao butter or virgin cold pressed coconut oil, lemon juice and sweetener. Pour the mixture over the bases of the silicon molds or medium sized spring base tin. Set in the freezer for 1-2 hours. Slightly defrost before enjoying.


Optional: Chocolate layer - mix together in a sauce pan on a low heat 3/4 cup of cacao butter or cold pressed virgin coconut oil, 1/2 cup maple syrup (or wait until completely cooled & use raw honey, do not heat honey), 3/4 cup good quality cocoa, 2 tablespoons of nut butter or tahini, pinch of pink himalayan salt. Allow the base & filling layer to set in the freezer for 30 minutes before pouring the chocolate layer over.



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Fancy Creations:


orange & chocolate - using 3/4 cup of good quality cocoa, 1/4 cup more cacao butter or cold pressed virgin coconut oil. 1/3 cup of juice from an orange. Use the zest of 1 large orange in the base of the cheesecake
.

hazel nut & chocolate - using 3/4 cup of good quality cocoa in the filling & 1/4 cup more cacao butter or cold pressed coconut oil. Using hazel nuts for the base plus 4 tablespoons of coconut oil & 4 tablespoons of good quality cocoa.

maple walnut - using walnuts, cinnamon & oats in the base & 3/4 cup maple syrup in the filling.

                                                                                     
strawberry, mango, avocado & lime (juice), blueberry, raspberry - using 3/4 cup of fruit in the filling mixture

lemon & ginger - using the juice & zest of two large lemons, and a large knob of finely grated fresh or juiced ginger.

peppermint & chocolate - using 4 tablespoons cocoa in the base,  14 drops of peppermint essence in filling & 1 table spoon of chlorophyll or 1/4 teaspoon of spirulina powder.
 Top layer of peppermint & chocolate - mix together in a sauce pan on a low heat 3/4 cup of cacao butter or cold pressed virgin coconut oil, 1/2 cup maple syrup (or wait until completely cooled & use raw honey, do not heat honey), 3/4 cup good quality cocoa, 2 tablespoons of nut butter or tahini, pinch of pink himalayan salt. Make the base & the filling and set in the freezer for 30 minutes first. Then pour over the chocolate mixture and allow to set back in the freezer. 


banoffee pie - create the base using nuts & seeds of your choice, for the caramel use 1/2 cup of coconut cream and 3/4 cup muscovado or coconut palm sugar & a pinch of pink himalayan salt, bring this to the boil in a sauce pan over a low heat continuously stirring. Allow to simmer and thicken. When the mixture has cooled down add this to the filling with another 1/4 cup of cold pressed coconut oil, melted or cacao butter, melted. Allow extra setting time in the freezer. Decorate with sliced banana, and chocolate made from the peppermint & chocolate fancy creation suggestion or good quality dark chocolate. 



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 What's on the blogs



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Bliss Balls - a sweet sustaining snack or mini dessert

- Whole foods - Gluten Free - Dairy Free -
- Stabilise blood sugars - Sweet pick me up -
- Nutrient dense - Essential minerals -
- The perfect something extra food -




Build your bliss balls using the Guide
 choose a base, something sticky, the base sticks the mixture together
then choose what you fancy from the next dimensions


Base - 1 cup
 prunes medjool dates (Source Indian Market, Dunedin)
figs (soaked in hot water for 20 minutes)
sultana, currants or raisins


Nuts or Seeds 1.5 cups (mixture)
pistachio, almond, cashews, walnuts, brazil, sunflower, pumpkin, sesame, chia, flaxseed
 TIP: If you are using chia or flaxseeds grind these in a coffee grinder first


Enhance the flavour with
Pinch of pink himalayan salt or naturally iodised salt flakes
1 tablespoon of apple cider vinegar
You may need to use 1-4 tablespoons of hot water to stick the mixture together for rolling
Alternatively you can use 3 tablespoons of virgin cold pressed coconut oil

Rolling
ground up pumpkin seeds
sesame seeds
cocoa
coconut, shredded or ground up in coffee grinder
crushed nuts or seeds - pistachios, almonds

Option add in's

2 small tablespoons of nut butter or tahini
1 cup shredded coconut
vanilla bean


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Fancy Creations

orange chocolate - grated zest of 1 orange, 1/4 cup orange juice & 4 table spoons of cocoa

ferrero roche - hazel nuts (roasted), almonds (roasted), 4 table spoons (or more) of cocoa, 1 tablespoon apple cider vinegar, roll in crushed hazel nuts (roasted).

snickers - peanuts, cocoa, maple syrup, 1 tablespoon apple cider vinegar & pink salt

bounty bar - almonds or cashews, shredded coconut, 3 tablespoons coconut cream, dates & pink salt - roll in melted dairy free good quality dark chocolate

almond, cranberry & coconut

tropical - dried banana, coconut & dried papaya or mango

lemon - almond, coconut, zest of 2 small lemons & juice of 1 lemon

brain food - using walnuts, 1 tablespoon apple cider vinegar, ground chia or flaxseeds

thyroid support - using brazil nuts, 1/4 teaspoon kelp powder & 1 teaspoon of naturally iodised salt

mood lifter - cashews, cocoa or cacao & maca powder (source Taste Nature) naturally iodised salt or pink salt

PMS support - cashews, 1 teaspoon maca powder, 1-2 brazil nuts, naturally iodised salt, prunes

stamina - maca powder, almonds, cocoa, 1/4 teaspoon kelp & naturally iodised salt

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