Foodbymissgreen

Eating real food #wheatfree #sugarfree

Month: November, 2015

Chocolate Cake Batter Protein Bowl with berries, groaties, almonds, and sesame seeds

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Sarah Wilson and her I Quit Sugar (IQS) movement have been such an inspiration and encouragement to my life. She has so many great recipes and her philosophy is the whole package. Her recipes don’t just cut down on processed sugar. She gives you whole nourishing sustainable food ideas that are good in so many dimensions. She likes fermenting foods for gut health, pre soaking her grains, drinking kombucha; most of her recipes are wheat free, so people like I can tolerate them. She eats so many veggies; she hides them in her smoothies, breads, cakes, snacks, just about everything.

I just recently bought her latest book Simplicious. It is beautiful and it’s massive. She gives the rundown on her general idea of health (not just the same repeated info from her previous books, there’s a lot lot more to know). She teaches you all the basics: how to make sauces, cheeses, ferments, drinks…etc  She shows you by wasting less how to save money and help the earth’s sustainability. And the fact that she looks so gorgeous on the front cover is inspiring if nothing else was. How young and skinny does she look.

To the point. Here is the recipe for this delicious breakfast chocolate cake batter. She just leaves it in the fridge overnight and eats in the morning. I couldn’t finish it all because it’s so filling, so I put the rest in the freezer for a few hours and enjoyed it like an ice cream. Tastes just like a crunchy chocolate paddle pop. Actually so good.

Recipe
Serves two

1/2 coconut cream
1 1/2 cups of almond milk
1/4 cacoa powder
1/4 almond meal or pre soaked and toasted almonds
1/4 vanilla protein powder
1 frozen or fresh banana
1/2 cup buckwheat groats or whole rolled oats

Activated Groaties, berries, fresh fruit, nuts, coconut flakes, Greek yoghurt or raw cacao nibs to serve.

She says to blend all ingredients except the groats or oats. Stir these groats or oats in after blending and pour into two bowls and place in the fridge overnight. In the morning add your desired toppings and have a blast.

I’m tempted to add a little less liquid next time to make it thicker and creamier, but overall was a delightful treat for breaky.

Spelt Chocolate Fudge Cake with Coconut, Vanilla, & Chocolate Ganache

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Sometimes I feel like making something healthy and delicious, but I don’t want to include quirky, raw, grain free ingredients like hiding veggies in my cake. For example, last week I made zucchini and banana coconut bread, which by the way was fabulous. Though my feelings of confidence to bring something like this along for my less adventurous friends was lacking this time.

I was rushed for time as well. In this instance I wanted an easy normal healthy chocolate cake. So here’s my attempt at a simple quick delish.

Recipe

Dry ingredients

3/4 cup spelt flour (or gluten free flour), sifted
1/2 tsp baking powder
3/4 cup cocao powder, sifted
1 1/2 cups coconut sugar

Wet ingredients

3 free range eggs
3/4 cup full fat milk or coconut milk
1 tsp vanilla extract
1/3 cup coconut oil, melted

 

Set your oven to 160 C°

Mix all dry ingredients in one bowl. Whisk the wet ingredients in another bowl. Pour the wet mixture into the dry bowl and mix to a smooth consistency.

Pour cake mixture into a round spring form tin lined with non stick baking paper and bake for 45 minutes or till just firm.

Cool in the tin for about 5 minutes and then transfer to a cooling rack. This is great just as is, but I smothered the cake with Lola Berry’s chocolate ganache from The Happy Cookbook and threw on some fresh berries.

Lola Berry’s chocolate ganache

1 1/2 cups coconut cream
4 tablespoons of maple syrup or honey
1/2 cup raw cacao powder
1/2 vanilla pod, split and scraped or a tiny pinch of vanilla powder

In a medium saucepan simmer the coconut cream and maple syrup gently for up to an hour. Stirring occasionally. Once it’s really thick add the cacao and vanilla and stir for another few minutes.

She then puts this mixture in the fridge for 20 minutes to cool and thicken even more. I was in a rush so I placed it in the freezer for about 10 minutes, gave it a good stir and it was ready for spreading.