Buckaberry Cake

♬ 'The Singles' Basement Jaxx

Now, if you want a healthy sort of cake then this is the recipe for you. Look at the list of ingredients to see how little sugar there is. I'm telling you this cake is so incredibly tasty I wanted to put my face straight in it.

Ingredients:

400g buckwheat flour
1 tsp gluten free baking powder
Pinch of sea salt
120ml runny honey
120g unsalted butter
1 tbsp caster sugar
2 large lemons (zest and 100ml juice needed)
3 large eggs
1tbsp almond milk
1tsp almond essence

150g fresh raspberries
100g frozen cherries
100g blue poppy seeds

Topping:

200g light Philadelphia cream cheese
100g icing sugar
50g butter
1 small lemon
Blue poppy seeds
Chia seeds
Fresh blueberries
Fresh raspberries
Edible glitter

Method:

 ▶ Preheat oven 180° c
 Line a 22cm quick release cake tin with baking paper.
In a bowl add all the ingredients for the cake apart from raspberries, cherries and seeds.
Whisk well, stir in fruit and poppy seeds.
Pour in tin and bake on the middle shelf for 40 minutes.

Leave to cool then poke with a skewer and squeeze one lemon over the cake so it soaks up more juice.

For the topping whisk butter, cream cheese, icing sugar, lemon zest and 1 teaspoon of lemon juice. Refrigerate until your ready to serve, so it can stiffen up

Spread over cold cake, sprinkle poppy and chia seeds with fruit and edible glitter.

Ready for the taking!

xx

Strawberries & Cream...with Oreo's.

 

♬ 'Glorious' Foxes

RUSTIC, FRESH & COLOURFUL

 

Gluten free sponges with orange juice, sandwiched with cream, two types of jam, fresh strawberries, Oreo's and chocolate ganache. 

I had to use up a pack of Oreo's otherwise they would have been gone in one sitting with two cups of tea!

No recipe just yet folks, let me practice more so I can pass on decent cake info.

Wedding cake season is creeping up on the blog and you will witness cakes I've been trialling and testing, including finished cakes.

An exciting summer ahead for MixitCookit.

Keep an eye on this site.

xxx

Cherry, Almond and Chocolate Ghetto Fabulous Cake

Time to go BIG.

 

♬ 'Foundations' Kate Nash

WOW.

I love baking celebration cakes. A big cake always means something special.
 Imagine having a fat wedge of a slice with a cup of tea whilst chatting with friends or family, making all your worries disappear...for a few minutes.

Then it's time to bake or find more cakes!

 

I've been focusing my cakey sponge brain cells on making wedding cakes - Mita style.

 

Yes this means LOADS of colourful carnival looking cakes, chocolate volcanic explosions, and most importantly gold and glitter everywhere.

 

Today's cake is gluten free, moist, nutty and light.

 

Preheat your oven people, here's the how, what and when...

 

Ingredients:

Almond sponge bottom

100g gluten free plain flour

1tsp gluten free baking powder

30g ground almonds

100g unsalted butter

1 tsp almond essence

70g coconut palm sugar

2 medium eggs

20ml almond milk

 

Chocolate sponge middle

100g gluten free plain flour

1 tsp gluten free baking powder

30g sifted cocoa powder

100g unsalted butter

70g brown soft sugar

2 medium eggs

20ml almond milk

1 tsp almond essence

 

Chocolate meringue top

 3 medium egg whites

150g caster sugar

50g grated dark chocolate

1 tbsp cocoa powder sifted

 

Method:

▶ Preheat oven 180° c

Make bottom and middle sponges by thoroughly mixing all the ingredients I've listed under each sponge.
Pour into two sandwich tins with removable bases.
Bake for 20 minutes.
Keep both out to cool.

Meanwhile start whisking three egg whites in a DRY bowl to start on the meringue. Slowly add caster sugar until soft peaks form. Fold in cocoa and chocolate.
Reduce oven temperature to 140° c and bake in a lined sandwich tin for 40 minutes.

Raspberry jam
Flaked almonds

Choc butter cream
50g soya butter preferably Kerry pure dairy free
120g icing sugar
1 tbsp almond milk

Choc Icing
150g icing sugar sifted
30g cocoa powder
1 tbsp almond milk

Spread raspberry jam on vanilla sponge, chocolate butter cream on chocolate sponge and scatter flakes almonds. Sandwich together gently. To stick meringue on top of chocolate sponge make chocolate icing and spread on top of chocolate cake, gently put meringue on and spray gold.
Top with cherries dipped in remainder chocolate icing.

 

xxx

Superwoman Cupcakes

 

 

♬ 'A Perfect Contradiction' Paloma Faith

 

What a sexy cross section!

Men watch out... any woman who eats one of these will be full of more strength, energy and power!

 I've combined some super ingredients in these cakes making them guilt free, tasty and full of goodness. Plus who doesn't like Oreo's?  



 

Ingredients:

 

60g unsalted butter

150g coconut palm sugar

1 large egg

20g cocoa powder

75g gluten free plain flour

75g quinoa flour
20g oattbran

1 tbsp coconut flour

20g fresh/frozen blueberries

140ml low fat Koko coconut milk

1 tbsp white wine vinegar

1 tsp bicarbonate of soda

1 tbsp poppy seeds

1 orange zest

1 tbsp lemon juice

1 fresh banana

 Method:

▶ Preheat oven 180°c
Whisk butter, sugar and egg until pale and fluffy.
Stir through flours, bran, cocoa powder, blueberries, seeds, orange and lemon.
Pour milk in small amounts until a smooth chocolate batter is formed.
Add bicarbonate of soda then vinegar on top. Stir everything once more and scoop into twelve muffin cases.
Chop banana into small chunks and stick one in the middle of each muffin case.
Bake for twenty minutes, when you no longer see any bananas and they are well risen then they are done.

Leave to cool.
 

 

Frosting

1 large ripe avocado

1 tbsp coconut oil

100g  85% Green and Black's chocolate

Oreo's cut in half.

Maca powder

Chia seeds

Melt chocolate and coconut oil separately. Whisk together and dip Oreo halves in sauce. Freeze these for ten minutes.

Use the rest of the sauce by combining it with mashed avocado. Whisk well until all green lumps have gone and pipe on each cake.
Sprinkle maca powder and chia seeds.
Top with Oreo.

Remember don't beat yourself after treating yourself.

Not everyone can stay on top of eating healthy without wanting a chocolate bar or diving into cheeseburger every now and then.
Listen to your body.

 
XXX

 

RAFA CAKES

Todays sweet treat has been inspired by an awesome lady called Rafa. 

♬ 'Kala' MIA

 

The mixture for these cakes uses a genoise recipe.

A genoise sponge is really light, fat free and means lots of whisking to get mountains of air through the mixture.

When whisked over heat it goes through a 'ribbon stage' which means the mixture should fall back into the bowl like a ribbon.

 

Ingredients:

 

2 medium eggs

50g brown sugar

50g gluten free plain flour

20g quinoa flour

 

 

1 packet of raspberry jelly

1 tbsp Raspberry jam or marmalade

 

200g Green and Black's 85% chocolate

 

Method:

 

 ▶ Preheat oven 180°c

Make jelly night before following instructions on the packet, use vegan jelly if you prefer. Pour in a large baking tray and refrigerate - never freeze to speed up process.

 

In a glass bowl add eggs and sugar, put this over a small pot of boiling water and whisk. Do not take your eyes off it! Whisk for a solid five minutes until really pale and you get the ribbon effect.

Take off the heat immediately and stir through flours.

Pour small amounts in a 12 hole cake tin which has been lightly greased.

Bake for 15 minutes until slightly tanned and risen.

 

Melt chocolate and keep to one side.

Spread small amounts of jam on each cake base.

Using a very small scone cutter, cut out small discs of jelly and place on each base. This was quite messy, be gentle and maybe use a fish slice!

Pour over chocolate and scrape fork on top of each one to add a few lines.

Leave them to cool and set.

 

Check out some old school phat jaffa cupcakes and actual jaffa cakes I made ages ago on this wonderful blog.

 

Sending Rafa and Jaffa power your way.xx

 

 

 

Superfood Cupcakes

Chief cake taster Pasqual posing with a mini super food cake.

♬ 'I love your smile' Shanice

 

 

Super cakes hey. I am loving my super food week, I'm cooking loads more, incorporating as much veg and fruit throughout the day, feeling lighter and having more clarity.

 

Try these super cute, super sweet and healthy cakes. Even if you are not doing a super food week, these are nice to make for parties, birthdays and picnics.

Or anyone who likes alternative ingredients in cakes!

Ingredients:

 

150g gluten free plain flour

1tsp gluten free baking powder

50g quinoa flour

100ml Koko dairy free original coconut milk

1 tbsp chia seeds

1 tbsp linseeds

1 tbsp poppy seeds

50g chopped Green and Blacks 85% chocolate

1 ripe medium banana

20g pumpkin seed butter
30g unsalted butter

50g coconut palm sugar

1 medium egg

 

Frosting

100g Green and Black's 85% chocolate

Half ripe avocado mashed

1 tsp lemon juice

1tbsp coconut milk

Method:

▶ Preheat oven 180°c
Put flours (inc baking powder) seeds, banana, egg and sugar in a bowl and whisk.
Melt butter and add to the bowl with seeds and milk.
Whisk well until a thick batter forms. Stir in chopped chocolate.
Scoop into 12 cupcake cases or 20 mini cupcake cases.
Bake large cupcakes for 20 minutes and mini ones for 15 minutes.

I ran out of large cases this is why there are loads of mini cakes in case you're wondering..

Once risen and chocolate is bubbling through cakes, take out and leave to one side.

Frosting:
Melt chocolate and pour over thoroughly mashed avocado with lemon juice, add milk and whisk.
Pipe small amounts on each cake, top with extra banana and they can be eaten straight away.
This frosting will slightly harden but still tastes the same when it was soft.

xxx



Super Nutty Squares

♬ 'Touch' Amerie

 

Drum roll please.....

 

In this afternoons Mix it Fridge it we have....

 

1 tbsp Chia seeds

1 tbsp Poppy seeds

50g Chopped hazelnuts

1 tbsp maca powder

1 tbsp oatbran

1 tbsp Peanut butter

250g Organic rolled oats

1 tbsp Manuka honey

2 tbsp Coconut oil

 

Green and Black's 85% dark chocolate

 

Put all the ingredients in a medium bowl excluding the coconut oil and Manuka.

Melt coconut oil and Manuka separately and add to the bowl of oats.

Stir well then press into a 12cm x 12cm small baking tray.

 

Melt chocolate and pour over the nutty base.

Keep in the fridge over night.

Cut into small squares, share the love or enjoy with a mug of green tea.

 

xxx

 

 

Superfood Fritters

♬ 'Touch' Amerie

I'm on a super food mission this week, really looking into every single ingredients I'm adding to all my meals and steering away from anything processed or prepared.

What's super about these fritters I hear you say?

With added...

Chilli - clears congestion and reduces blood sugar levels

Turmeric - anti inflammatory properties and natural liver detoxifier

Spinach - Popeye eats it AND huge amounts of vitamin K for strong bones.

Chia seeds - keeps you fuller for longer, amazing dose of omega-3

Coconut oil - great for skin, hair and beneficial for the heart.

Sweet potato - brilliant source of vitamin A and superior fibre content

Raw broccoli - brilliant for cardiovascular support and vitamin C.

This is the sort of shopping list super heroes take to the supermarket!

Let's go...

Ingredients:

150g gluten free plain flour

1 small red chilli, deseeded and chopped

100g chopped fresh spinach

2 medium boiled sweet potatoes in skin

1 large broccoli floret 335g

1 medium egg

2 tsp turmeric powder

1 tbsp chia seeds

100ml almond milk

Quickly blanch broccoli in boiling water for one minute then blitz in a blender with soft sweet potato.

Meanwhile in another bowl add everything else and mix.

Stir in broccoli, potato and keep to one side.

Heat 1 tbsp coconut oil in a large non stick frying pan and add small spoonful of the batter.

Fry on each side for three minutes until crispy brown.

Serve with a salad of your choice or a lovely salsa.

xxx

Super Egg White French Toast

♬ 'Under Construction' Missy Elliot

 

To start off this magical week I treated myself to a simple yet protein packed breakfast. French toast isn't the most technical recipe on earth but when made well it's pretty addictive.

 

Try my healthy version fried in coconut oil.

 

3 eggs (I've only used one small yolk in this recipe)

100ml almond milk

2 thick slices of gluten free seeded bread

Coconut oil

 

Whisk

Non stick large frying pan

 

Method:

 

Whisk 2 egg whites and one egg with milk, soak bread in mixture for one minute.

Meanwhile melt one tablespoon of coconut oil, then gently place each slice in the frying pan on a medium heat and cook for three minutes on each side.

 

Serve with something sweet or a dollop of organic ketchup.

 

Have a lovely week and remember to dream big, if you don't then your blocking magic that's trying to get in!

 

xxxx

 

 

Rocky (Road) III

 

♬ 'Movie Hits' Various Artists

 

When I first walked into Islington boxing club a few years ago, one guy stopped skipping and asked if I was in the right place! I remember not seeing a single female and thought 'sh#! what have I got myself into!' I learnt that sometimes you have to step out of your comfort zone and just go for whatever you want to do without someone holding your hand. I kept on going, trained intensely about three times a week with the guidance of amazing teachers and now my whole body and mind is always at peace. Plus I don't have bingo wings!

Three crunchy ingredients in this tray bake make it a punch above the average rocky road.

 

Ingredients:

 

125g organic unsalted butter

300g Green and Black's dark chocolate

2 tbsp golden syrup

1 tbsp agave nectar

 

100g chopped hazelnuts

150g gluten free cereal. I used Mesa Sunrise which is basically quinoa, flax and amaranth toasted flakes.

Honeycomb

 

Honeycomb recipe:

 

200g coconut palm sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda

butter for greasing tray.

Medium sized tray.

 

Method:

 

First make the honeycomb by heating sugar and syrup until amber coloured and bubbling.

Turn off heat and stir in bicarbonate of soda.

Pour into greased baking tray.

BE REALLY CAREFUL!

Let it cool for a few hours until rock solid, or put in the freezer for a few minutes to speed up the process.

Smash up and keep to one side.

 

Heat butter, syrup and chocolate in a bowl suspended over boiling water.

Once this has melted pour over hazelnuts, flakes and honey comb. Stir well until everything is covered in chocolate.

Pour in a 20cm x 20cm cake tin, and pop in the fridge for a few hours.

 

Choco Coco Loco sauce

After this has set, melt 200g Green and Black's chocolate and heat 2tbsp of coconut oil. Mix together and pour over the set rocky road. Put back in the fridge and leave to set overnight.

 

Chop into small squares and serve. Keep stored in the fridge until they have all gone!

 

xxx

 

Coco Lemon Drizzle Shizzle Cupcakes

♬ 'Loud' Rihanna

 

Midweek pleasures don't get better than this. Treat yourself and friends to a batch of these gluten free, guilt free, gorgeous cupcakes.

Best served warm with a dollop of Green and Black's chocolate ice cream, chia love sprinkles and coconut.

 

Ingredients:

 

150g unsalted butter

150g caster sugar

3 medium eggs

2 tablespoons orange juice

2 tbsp low fat crème fraiche

50g coconut flour

125g gluten free plain flour

1 tsp gluten free baking powder

1 tbsp almond milk

2 tsp lemon zest

1tsp vanilla essence

 

Green and Black's dark chocolate ice cream

Chia seeds

Dessicated coconut

 

Method:

 

▶ Preheat oven 180°c

 

Beat butter and sugar until pale and fluffy.

Slowly whisk in eggs with crème fraiche, zest, essence and orange juice.

Fold in flours until a smooth batter is formed.

Lastly stir in milk.

Coconut flour needs loads more liquid, this is why an extra egg and milk is needed.

Scoop generous amounts into a 12 hole cupcake tin which has been lightly greased.

Bake for 20 minutes until brown at the sides and golden at the top.

Any longer and the cakes will dry out.

Once slightly cool, get the ice cream ready to put on top.

Sprinkle chia and dessicated coconut on each one.

 

Totally beats the average buttercream.

 

xxx

 

Blueberry & Pecan Brownies

 

♬ Upbeat brownie playlist

 

'Heartbeats' The Knife

'Work it out' Beyoncé

'Intergalactic' Beastie Boys

'Breathe' The Prodigy

'American woman' Lenny Kravitz

'Make some noise' Beastie Boys

'Waiting all night' Rudimental feat Ella Eyre

 

Random mix of music melting under my feet in the kitchen. I've been dancing and talking to a camera like a crazy woman and now sitting with Manuka honey all over my face.

Ladies if you do have a spare hour, melt 2 teaspoons of high strength Manuka honey and spread on your damp face (tie hair back). Wash off with warm water after 15 minutes.

Natural, fairly cheap and a lovely smelling cleanser!

 



 

It's been way too long since I baked a batch of brownies, and seen as its Easter and I ate half a Terry's chocolate orange yesterday, I thought why not finish this chocolate binge with some wholesome brownies.

 

Ingredients:

200g unsalted butter

200g dark chocolate

Zest from one lemon

Zest from one orange

4 medium eggs

120g gluten free plain white flour

100g chopped pecan nuts

150g fresh blueberries

Extra 200g and 20 blueberries to decorate, glitter optional.

Method:

▶ Preheat oven 180°c

Melt chocolate and butter in a bowl over boiling water on low heat.

Whisk eggs and sugar with zests, not sure 'zests' is even a word but you know what I mean.

Stir through chocolate mixture and fold in flour, blueberries and pecans.

Pour into a brownie tray.

Bake for 25 minutes max.

 

Melt remaining chocolate and gently stir through blueberries, place about two/three blueberries on each brownie.

 

Blueberries make the sponge really moist and taste like a proper squidgy brownie.

 

Most recipes say this time and let me tell you the secret truth. You know your oven, once you smell brownies, check on them and after 20 minutes slightly shake the tray. If everything is still raw and wobbly then leave it for the extra full 5 minutes. Otherwise only the middle should be slightly wobbly and they are done.

 

My oven takes exactly 21 minutes for these bad boys.

 

Enjoy!xx

 

 

Choco Loco Coco Creme Egg Cups

♬ 'Greatest Hits' Foo Fighters

Easter isn't Easter without a creme egg flying about in the house.
I've seen so many varieties of cupcakes and brownies with this gooey egg submerged in the middle and it's all been done several times, that I'm bored.
With my new love for choco coco loco (coconut oil and melted chocolate) I decided to make a slightly healthier treat with a creme egg.

Ingredients for 6.

200g dark chocolate
200g virgin coconut oil
20g chia seeds
6 Cadburys creme eggs
100g gluten free chocolate cake, crumbled.

Method;

Melt coconut oil and chocolate separately then combine and crumble in cake.
Stir through seeds and press equal amounts in a 6 hole muffin tray lined with baking paper.
Pop into the freezer for 5 minutes, they should still be soft to touch.
Press creme egg into each one and put back into the freezer.

After another 5 minutes they will be ready and you can spray them gold to make them look really special.
Bring back up to room temperature and eat one like there's no tomorrow.

Let me know if you try them.

HAPPY EASTER.

xxx

Maca Paca Power Banana Balls

♬ 'Silent Alarm' Bloc Party

These power balls are SO DELICIOUS! I've rolled them in maca and cocoa powder for an extra health kick. You HAVE  to try them, think about it, you are only taking 20 minutes of your time to create tasty healthy treats.

GO GO GO!

 

I know they look like small boulders BUT once you take a bite, you will love them.

To make 12 miniature boulders:

 

100g pitted dates

50g dried figs

100g dark chocolate melted

1 tbsp coconut oil melted

Half a banana mashed

20g pine nuts

 

On a small plate mix:

20g maca powder

20g Green & Blacks cocoa powder

 

Method:

 

Once chocolate and coconut oil has melted, combine with nuts and leave to one side.

Blend dates and figs until a nice paste, pour a bit of chocolate in the blender if there are still thick bits of date.

Mix banana, chocolate mix and dried fruit thoroughly in one bowl and start rolling into balls.

Place on a baking tray lined with greaseproof paper and freeze for ten minutes.

 

Once completely cold roll in maca and cocoa powder.

 

Share and care for them.

 

xxx