You may be thinking that you've seen this recipe before - the little sweet potato truffles that I made and wrote to you about earlier this month (see here).
But, you'd be wrong.
I grew up loving coconut balls. Did you? You know the ones, filled with biscuit crumbs, sugar and cocoa. I'd get so excited whenever I was given the opportunity to eat one, and then when I got older and was able to make them for myself.....hello!
Yes, these ones don't contain biscuit crumbs, and yes, these don't contain cocoa, but as soon as I tasted them, that old excited feeling come rushing right back.
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Do you really need to see another gluten-free/fructose-free buttermilk cake recipe?
My simple answer is "yes you do" because I loved this recipe and if you're like me and trying to keep your wheat and fructose consumption down, then you'll love it too!
Having tweaked the last recipe posted in The Baking Series (see here) by using Rice Malt Syrup instead of Natvia Sweetener, this cake turned out to be so much more moist in texture with a light and slight nutty taste. Served with thick cream and fresh berries was just the cherry on top.
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Were you one of those lucky kids that I was so envious of who grew up learning to make scones alongside their Nana? Unfortunately I wasn't one of them! Having come from English parents, I could often be found munching on scones, but I never donned an apron and sat at my Nana's knee listing to fool-proof tips in the art of scone making.
Well, I'm certainly making up for it now! My kitchen seems to be constantly covered in flour and my freezer is bursting at the seems with baked goods. Problem is, even though I absolutely love the recipes I've used and the scones I've made so far, I just haven't found that one fool-proof recipe that makes me dance a jig. One that works every time, even when I'm blindfolded, and one that tastes like the scones I remember.
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How often is it that you find a recipe that does exactly what it promises? If you haven't found one of those for a while then your luck has changed right here and now with this gorgeous little recipe.
Basically, it's a bread stuffed full of all those yummy toppings you would normally pop into your sandwich. It's pretty much idiot proof and a full meal in every one slice. How good is that?
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Watercress.
Did you know that as an anti-inflammatory, watercress is useful for treating eczema, acne and other skin irritations, generally contributing to healthy skin?
It will also give your insides a thorough scrub and polish.
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Have you ever eaten a croissant from France? I'm talking about the real thing. They're super flaky and oh so buttery, and unlike the croissants we tend to get here in Australia, they're much darker in colour and a lot smaller in size. Like America, we tend to do things BIG over here.
Having recently purchased a croissant from a beautiful patisserie here in Melbourne, only to find it had been glazed in some sort of apricot jam (what the?), I decided to make my own. Surely I couldn't do any worse.
Making croissants on this particular day also served a another purpose (yes, apart from obsessive greed), but to celebrate.....
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Ok. I'm up to cake No 3 in The Baking Series, and today I'm giving you the recipe for a Gluten/Fructose Free Chocolate Buttermilk Cake.
Now this recipe is a little different in that I've used a range of gluten-free flours, which I realise not everyone is going to have on tap in their cupboards. However, I wanted to see for myself the difference between a commercial store-bought "gluten-free" flour and one that you mix together yourself, and right at this very moment "mix it yourself" flours are winning.
If you're like me and trying to keep your fructose intake to a minimum , then I have also converted this recipe for you using Natvia sweetener and raw cacao instead of sugar and cocoa (I've provided both versions of the recipe below). Personally, I'm not the biggest fan of the aftertaste that comes with using Natvia, and have plans to try this recipe again in the near future using rice malt syrup instead. Stay tuned - I'll let you know how I go!
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Are you a snacker?
I use to be.
I was one of the millions that could never get past 3pm without a snack of some sort.
Haigs chocolate, jelly babies, cupcake….I really wasn’t fussed!
Now, I can honestly tell you that I am no longer a snacker.
I eat three meals a day, and 99% of the time I’m satisfied right through to the next meal, and I owe it all to eliminating nearly 100% fructose from my diet about 6 months ago.
I no longer get that inevitable 3pm slump/sugar craving.
I’m no longer starving hungry between meals where I think I’m going to die.
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Are you a "free-range" chicken or an "organic" chicken buyer?
Once upon a time, if I'm being honest with you, I was not concerned about either. Now, I'm obsessed for healthy, sustainable food. I've increased my awareness about what we are eating and where it has come from to the point that I can't turn back or pretend I know nothing about it.
Now, I'm organic all the way!
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About a year ago, I found out I have hypothyroidism. Basically, my thyroid has cracked it with me and decided to head off to la la land!
Since then, I've been poking around the edges, looking at how foods and natural remedies could help, but never taking the next step. I can be a little lazy at times. However I'm here to say the Taurean inside of me has awaken and I've got the bit between my teeth. Researching, experimenting, researching some more, and the more I find out, the more obsessive I'm becoming. Told you I'm a Taurean!
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Can I ask you a quick question - are you, like me, always looking for a simple, fool-proof cake recipe?
If you are anything like me, then you've tried countless recipes where some have triumphed and many (too many to count) have failed miserably. And if you're anything like me, you're also well and truly over wasting beautiful organic ingredients, and not to mention, money. I know I am!
So now I'm on a mission - to discover great tasting, simple cakes that we can both whip up when the need arises. AND to find recipes that can be adapted to our various health choices.
So to get the ball rolling, I'm starting with one of my favourites, a good ol' Buttermilk Cake.
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There is something magical about hummus, don't you think?
Just a few simple ingredients whizzed together to give me a flavour that's all of its own.
Deliciousness in one word.
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Phew...a lot has been happening in my little world of late.
For one thing, I just moved house this past weekend. I've only moved 5 minutes away, but my new home has air-conditioning.....hallelujah!
On top of all the packing, culling and cleaning amidst the 30-40 degree heat we've been experiencing, in a non-air-conditioned house (feeling sorry for me yet?), I've not been well. So my packing has been interrupted with little naps on the couch and lots of moaning.
So needless to say I have been shoveling anything green into my mouth for the past few weeks in the form of juices, salads and dinners stuffed full of vegetables, and this little flavour packed dish has been one of my absolute favourites!
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