Baking

Hummingbird Cake (the healthy way!)

This recipe is adapted from the traditional Hummingbird Cake, which if you're not familiar with, is a gorgeous blend of coconut, pineapple and banana - just like a Pina Colada! 

I was so excited when I created this recipe, as it was my first experience in the simplicity of substituting unhealthy ingredients for healthy. I couldn't believe that it worked and what was even more interesting for me was that my family didn't notice any difference! Since then I haven't looked back, and now I experiment with all of my favourite recipes to see how I can adapt them to suit my needs - some work, some don't but like anything, practise makes perfect! I encourage you to do the same - remember, you weren't always the stella cook that you are now so with a bit of time and patience (from you and also from those that are tasting your new creations!) you'll be cooking and baking healthy food every day. It's fun! 

Hummingbird Cake (the healthy way!)

1 cup dates (soaked in boiling water for 10 mins if dried)

250grams Gluten Free Self-Raising flour

2 Bananas mashed

1 cup crushed Pineapple

1/2 tsp Cinnamon

50grams Coconut

1 cup Rice Bran Oil (or your oil of choice)

1/2 cup chopped Walnuts

1/2 cup Rice Malt Syrup (or honey)

2 Tb Chia seeds (soaked in 1 Tb water) - or use 2 eggs if you prefer

Method

• Pre-heat oven to 180 degrees celcius. 
• Drain the water from the dates, then add the chia seeds, rice malt syrup and oil and blend all together. 
• Add this mixture to all of the other ingredients and stir gently.
• Pour into a round cake pan that has been oiled and lined with baking paper.
• Bake for 30-45 minutes until a skewer inserted into the centre comes out clean.
• Leave in the pan f0r 10 minutes, then turn out onto a cooling rack.

You can ice this with cream-cheese frosting (which obviously has dairy and sugar in it ) or if you want to keep it super healthy then serve it with a spoonful of coconut yoghurt. 

Copyright Nicole Beardsley 2013. Reproduction of this recipe is not authorised without consent from the author.

Chocolate Red Velvet Muffins

(The perfect little people’s picnic snack! )

Gluten free, dairy free*, wheat free, sugar free

Ingredients

1 large fresh beetroot (or 3 small )

175g gluten free flour

1tsp gluten free baking powder

2 Tb cocoa

2 free range eggs

¼ cup milk of your choice (cows, rice, soy )

¼ cup oil of your choice ( I use rice bran )

60g softened butter (*or coconut oil if you are dairy intolerant )

1 cup dates ( if dried – soaked for 10 mins in boiling water  first)

½ cup honey

Method

1. Trim edges off beetroot and grate by hand or use attachment on food processor ( the easiest option! )
2. Sift dry ingredients together in a bowl
3. Whisk eggs and milk together in a separate bowl
4. Leave beetroot in food processor and add dates, honey, butter (or coconut oil ) and oil. Process until smooth and creamy.
5. Gradually add milk/ egg mixture and process again, then add to dry ingredients.
6. Fold together gently.
7. Spoon into muffin tins ( I use the mini muffin tins as I think they’re the perfect size for a muffin )
8. Optional: – Break off a small square of dark chocolate and push into the centre of each muffin. This really makes them taste amazing! ( * Note, if you are dairy free, then make sure you use a dairy free chocolate )
9. Bake for 15 – 20 minutes in a pre-heated moderate oven
10. Leave to cool for 5 – 10 mins before turning out onto a cooling rack.
11. Enjoy!