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