Chocolate Fudge Cake

This chocolate fudge cake is gluten, dairy and grain free. I can't remember the last time I ate such a delicious gooey chocolate cake that was healthy - or at least healthier than store-bought or restaurant versions!

The unconventional ingredients are flaxseed and pumpkin puree.

A little nut butter or a tbsp coconut oil and egg (or aquafaba for an egg-free version) are mixed with cocoa powder and honey. I also added in a small amount of chopped dark chocolate. The icing on the cake (quite literally) is some confectioners sugar (icing sugar) and a small amount of cocoa powder.

I came across this recipe from the Top With Cinnamon Blog. I usually adapt the ingredients and/or method a little but this recipe was perfect so besides the measurements (I reduced the # of tbsps of honey), I followed along diligently. That being said, the second time I made this cake, I did use coconut oil instead of cashew butter. The nutritional content for an ounce of cashews is very similar to a tablespoon of coconut oil.

The urge to eat two pieces of cake - one after the other - was incredibly difficult to resist, especially as it was warm and sticky whilst cooling from the oven. At only 148 calories per slice, it wouldn't have been terribly gluttonous! If compared to the Betty Crocker cake mix that can be purchased from the supermarket, one slice of this cake is 280 calories and contains a questionable mix of ingredients.

Betty Crocker Chocolate Fudge Cake Mix

Chocolate Fudge Cake

Makes 8 squares/slices

Ingredients:

- 52g / 8tbsp flaxseed meal
- 40g / 8tbsp cocoa powder, unsweetened
- 1tsp baking soda
- pinch of salt (optional)
- 1tsp vanilla extract
- 1 egg, beaten OR 45ml / 3tbsp aquafaba/bean liquid
- 80g / 4tbsp honey OR agave nectar
- 150g / 5.4oz pumpkin puree
- 28g / 1oz cashew butter OR 15ml / 1tbsp coconut oil
- 30g / 1oz dark chocolate, chopped OR chocolate chips
- 15g / 2tbsp confectioners sugar / icing sugar
- 2g / 1tsp cocoa powder, unsweetened
- 1tsp almond milk OR water

Method:

• Stir together the flaxseed, cocoa, baking soda and salt in a bowl.
• In a jug, whisk together the vanilla, egg (OR 3tbsp aquafaba), honey, pumpkin purée and cashew butter (OR 1 tbsp coconut oil) with a fork. 
• Pour into the dry ingredients and mix until well combined.
• Pour into a loaf pan lined with parchment. 
• Scatter the chocolate and push into the batter. 
• Bake in the oven at 175C/350F for 30-35 minutes.
• Stir together the confectioners sugar / icing sugar and cocoa powder, then stir in almond milk or water.
• Spoon over the cake whilst it is cooling. 
• Cut into 8 squares or slices.
• ENJOY whilst warm and gooey!

Nutritional Information:

Kale Waldorf Salad

A traditional Waldorf Salad comprises lettuce, apples, celery, walnuts, with a mayonnaise dressing. It was first created just before the turn of the 20th century at the Waldorf Hotel in New York City. Variations to the salad include adding chicken, turkey, grapes or dried fruit such as cranberries or raisins.

My version uses kale instead of regular lettuce and a yogurt dressing instead of mayo. I also added in some canned chicken for extra protein. Having apple in the salad gave me a chance to use my spiralizer! Of course, regular chopped/sliced apple can be used in the salad but having only previously spiralized vegetables, I wanted to get creative and see how apple turned out. After watching a video online and getting inspiration from the video to make a Waldorf salad, I set to work spiralizing my apple.

The recipe below contains more calories than my regular salads I eat everyday. There are natural sugars from the apple and healthy fats from the walnuts. Instead of using mayonnaise for the dressing, I mixed a tablespoon of apple cider vinegar into some nonfat Greek yogurt and added a teaspoon of mustard.

Kale Waldorf Salad

Makes 1

Click HERE for a printable recipe card.

Ingredients: 

- 40g / 1.4oz kale

- 100g 4oz apple, chopped or spiralized 

- 30g / 1oz walnuts, chopped

- 55g / 2oz / 1 stalk celery, chopped

- 55g / 2oz chicken breast, canned or cooked

- 55g / 2oz nonfat Greek yogurt

- 5g / 1tsp mustard, whole grain

- 15ml / 1tbsp apple cider vinegar

Method: 

In a bowl combine the kale and apple, walnuts, celery and chicken breast.

Make the dressing by whisking together the yogurt, mustard and vinegar. 

When ready to serve, pour dressing over the salad. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chai Spice Iced Cookie Balls

This is the second version of my Chai Spiced Iced Biscuit recipe. These cookie balls are made without butter, flour, egg or brown sugar. Instead I tried to use alternative ingredients: coconut oil, oat flour, flaxseed and dates. I still used confectioners sugar to decorate the cookies but instead of brewing a chai tea bag, I ripped the bag open and blended the chai spices into the icing sugar, giving the topping a stronger flavour.

The nutritional content of these cookies is similar to traditional cookies that use butter, eggs, flour and sugar. However there's more fibre and protein in these cookie balls, with less sugars, than the original spiced biscuit recipe. This version is also cholesterol free!

Chai Spice Iced Cookie Balls

Makes 19

Click HERE for a printable recipe card.

Ingredients: 

- 7g / 1tbsp flaxseed meal

- 45ml / 3tbsp water

- 80g / 3oz dates, pitted and chopped

- 60ml / 4tbsp coconut oil

- 300g / 11oz oat flour

- 1/2tsp salt

- 1/2tsp baking powder

- 1.5tsp mixed spice

- 1 chai tea bag 

- 80g / 3oz confectioners sugar / icing sugar

Method:

Mix the flaxseed with 3tbsp water and sit for 5 minutes. 

Soak the dates to soften, drain and blend in a food processor. 

Add the coconut oil and flaxseed and blend to combine.

Mix together the oat flour, salt, baking powder and mixed spice.

Stir in the wet ingredients to form a dough.

Form small balls and bake in the oven for 10 minutes at 175C / 350F.

Whilst cooling on a wire rack, blend the chai tea bag in food processor with the icing sugar and a little water.

Spoon icing sugar over the top of each ball. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chai Spice Iced Biscuits

I rarely make conventional biscuits/cookies that call for butter, sugar, flour and eggs. I like to experiment with substitutions and alternative ingredients. Sometimes it's trial and error! However, after receiving a cookie cutter from my chef friend, I had to bake some traditional cookies. The cookie cutter comes from Ann Clark, Ltd.

Who knew baking cookies was a science, as much as an art form! So many decisions over the amount of flour to use, white or brown sugars, melted or softened butter, baking soda and/or powder. Then there's so many arguments over the amount of time the cookie dough should be chilled in the refrigerator. I chilled the dough in the fridge for 30 minutes but I'm unsure if this made any significant difference. One reason given on the internet as to why cookie dough should be refrigerated is that it gives the gluten time to relax.

I couldn't bring myself to totally follow a traditional recipe so I did try to limit the amount of sugar and butter and reduced the quantities very slightly. I was still able to roll out the dough, cut perfectly uniform cookies and bake over two dozen biscuits, just like a regular recipe. When reviewing various cookie recipes on the internet, I found this useful resource: Cookies - Problems and Solutions

Regular icing sugar can be used to decorate the biscuits but I brewed a chai tea bag and mixed with the icing sugar to give a little extra spice to each biscuit.

Chai Spice Iced Biscuits

Makes 28

Click HERE for a printable recipe card.

Ingredients: 

- 112g / 4oz butter, unsalted

- 195g / 7oz light brown sugar

- 1 egg

- 300g / 11oz flour

- 1/2tsp salt

- 1/2tsp baking powder

- 1.5tsp mixed spice

- 1 chai tea bag 

- 100g / 3.5oz confectioners sugar / icing sugar

Method:

In a mixing bowl, cream together the butter and the sugar using a hand held mixer. Beat in the egg.

Mix together the flour, salt, baking powder and mixed spice.
Add the dry ingredients to the wet to make a dough.

Wrap and chill the dough in the fridge for 30 minutes.

Roll out and cut into biscuits using a cookie cutter.

Bake in the oven for 13 minutes at 175C / 350F.

Whilst the biscuits are cooling on a wire rack, brew the chai tea in 60ml / 1/4 cup boiling water. 

Mix the chai tea with the icing sugar and decorate each biscuit. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Almond Tomato Pasta

This is another quick and easy pasta recipe. The sauce can be made whilst the pasta is cooking - i.e. less than 10 minutes. A handful of fresh basil can be used instead of dried, and olive oil can be used instead of nonfat Greek yogurt to make the recipe more like a pesto pasta dish. However, the oil will add more calories and fat to the nutritional content.

Almond Tomato Pasta

Makes 2

Click HERE for a printable recipe card.

Ingredients:

- 112g / 4oz pasta

- 28g / 1oz almonds

- 1 clove garlic, chopped

- 140g / 5oz / 1 medium tomato, chopped

- 112g / 4oz nonfat Greek yogurt

- 1tsp basil, dried

- 1/2tsp red pepper flakes

- 1tsp vinegar

Method:

Boil the pasta in a pan of water.

Meanwhile, using a food processor grind the almonds.

Add the garlic, tomato, yogurt, basil, red pepper flakes and vinegar and blend to combine all ingredients.

Drain the pasta and heat the sauce in the pan to warm through. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chocolate Tofu Pie with Cashew Crust

After recently posting about my Chocolate Tofu Mousse recipe, I wanted to create a pie using the cashews. The tofu mouse is delicious simply eaten by itself, but similar to my Chocolate Pudding recipe, nuts can be used to make a natural and healthy pie crust (instead of using store-bought cookies and butter). I love my previous recipe which uses almonds: Chocolate Pie with Almond Crust!

Usually when I use cashews, I simply measure out the required amount - straight from the container - and add them to my recipe. However, on this occasion, I thought I'd try soaking them first as I've read many articles on the internet about soaking nuts - "essential for proper digestion".
Sites include:
Benefits of Soaking Nuts and Seeds
How to Soak Nuts
Is Soaking Nuts Necessary & How To Properly Soak Your Organic Raw Nuts!

There is a lot of information and various instructions regarding why and how to soak and dry all nuts, including cashews. The general consensus is that the harder the nut, the longer it takes for them to soak. The time required is anywhere between 2 to 6 hours. Anything over 6 to 7 hours will turn the cashews bitter. However other sources say you should soak overnight!

It seems common to refresh the water every 3 to 4 hours to get rid of all the enzymes. Some sources say the water should be salted - to help neutralize the enzymes.

When drying nuts, a dehydrator is popular. Drying nuts in the oven can also be done, with the emphasis being on a low temperature (100F) setting. If nuts are stored without fully drying they can go slimy and moldy. I don't own a dehydrator so I set my oven to the lowest temp setting (170F), put the cashews in the oven during the preheat phase, dried for 10 minutes and then turned off the oven but left the cashews inside for another 10 mins until cool.

The cashews never really dried out completely. However, as I was blending these nuts with other ingredients, I wasn't too concerned.

Cashew Pie Crust
Makes 4 pie crusts
Click HERE for a printable recipe card.

Ingredients:
- 85g / 3oz cashews
- 80g / 3oz oat flour
- 20g / 1tbsp honey

- 30ml / 2tbsp water

Method:
In a food processor, grind the cashews, then add the oat flour, honey and water.

Blend to combine into a dough, adding another tbsp water if needed.

Spoon into dishes. Flatten and smooth the surface.

Spoon the tofu mousse mixture on top of the cashew crust.

Chill in the fridge. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Cashew pie base NI

Chocolate Tofu Mousse NI

Thai Green Pumpkin Dip

The seasons are changing and pumpkin recipes are becoming popular. The Thai green sauce is made with jalapenos, traditional in Thai cooking to make curries and give dishes spice and 'hotness', together with poblano peppers and green tomatoes.

The dip is low calorie and can be eaten with freshly cut vegetables and baked corn chips. The mixture of hotness and creaminess is a great combination, due to the spicy Thai green sauce and the nonfat Greek yogurt. With only three ingredients, it's quick and easy to make.

There are no beans in this dip, unlike the other dips I've previously made.

Thai Green Pumpkin Dip
Makes 8, 84g/3oz servings

Ingredients:
- 280g/ 10oz pumpkin puree
- 96g / 6tbsp thai green sauce
- 225g / 8oz nonfat Greek yogurt

Method:
In a bowl, mix together all ingredients and spoon into a container.
Serve with corn chips and chopped vegetables. ENJOY!

Nutritional Information: