Coconut Lemon Triangles

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Thanks to my new Kindle I can now photograph my creations! Hurrah!

 

A 21st century version of a recipe from the classic ‘Vegan Cooking’ by Eva Batt.

 

You will need:

85g coconut oil, melted if necessary (my kitchen tends to be rather cold as it has no central heating – for some unknown reason – so I do find that I have to pop the required amount of coconut oil in the microwave* for 30 seconds to soften)

85g plain flour (I use unbleached flour)

85g millet flour

85g ground almonds

Juice of one lemon, plus grated peel

2 tablespoons rice malt syrup

 

1. Mix all ingredients together using a food processor or wooden spoon (and hands) until a dough is formed.

2. Press into two round 7″ cake tins.

3. Bake in a preheated oven at 180°C for 25 minutes or until golden.

4. Remove from the oven and cut into triangles, then leave to cool, et voilà!

 

TOP TIPS

*From an environmental viewpoint microwaves are excellent because they use far less energy than a conventional cooker to perform the same task. This also lessens electricity bills, which is always good 🙂

Heavenly Healthier Chocolate Cake

I have been experimenting with gluten free, grain free and dairy free cakes for a while now, and I think I’m finally getting the hang of it.

Lower in fat and sugar than typical chocolate cake this recipe even contains fruit, yet still tastes decadent with its blend of vanilla, cinnamon and coffee. It also contains cacao powder, which is a good source of nutrients and is naturally sweet. Go ahead: try it warm from the oven with homemade yoghurt and blueberries. Mmm…

You will need:

4 small apples

1 tbsp lemon juice, fresh or bottled

2 tbsp coconut oil, softened (vegetable oil will work here too)

2 tsp instant coffee (I use cafedirect fair trade organic decaffeinated  coffee – caffeine doesn’t like me)

3 medium eggs

2 tbsp powdered stevia

30ml almond milk

2 tbsp rice malt syrup

65g coconut flour

50g raw cacao powder

1/2 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla extract

7″ baking tin with a removable base, lightly greased

 

1. Chop the apples and remove the cores. Put the oven on to 180°C (160°C fan).

2. Place apple pieces in a small saucepan with the lemon juice and just enough water to cover.

3. Bring to the boil and then turn down the heat and simmer for 10  minutes.

4. Meanwhile, in a food processor place the coconut oil, coffee, stevia, rice malt syrup, milk and eggs. Whizz on a high speed until well combined using the blade attachment.

5. Add to the food processor the flour, cacao, baking powder, vanilla extract and cinnamon.

6. Strain the cooked apples and add to the mixture.

7. Whizz again for a full minute, scraping down the sides as needed.

8. You should have a soft dropping consistency. If not, add a tablespoon of almond milk or apple water.

9. Spoon the mixture into the prepared cake tin and bake in a pre-heated oven for 35 minutes or until a metallic skewer comes out clean. The top of the cake should be crackled but not burnt.

10. Store in the fridge (if it lasts that long).

 

adapted from this recipe: 

http://www.theculinaryjumble.com/2016/02/24/deeply-rich-chocolate-cake/