As I have stated in my previous post I have been cooking up some healthy, sweet delights for my work colleagues every friday. I enjoy cooking for people and showing them that healthy can be tasty, and so far everything I have made them has gone down really well. So much so that they actually wait in anticipation every Friday morning to see what I have brought in.
The chocolate beetroot cake I made did raise some eyebrows however because of the colour. My boss was actually a little sceptical about trying a piece because I wanted him to try it before I told him the magic ingredient that made it such a vibrant colour was beetroot. However, despite his and the others concerns, there was barely a crumb left by the end. The beetroot actually makes the texture of the cake really dense and moist, and is a great way for parents to provide their kids with some vegetables without them even knowing it!
The Anzac biscuits came about because, as an Aussie living in a small British village I like to fill them in on our traditions. After taking time off work in April to visit the Somme in France to commemorate Anzac Day, I explained to them the importance of the day back home and the story behind the Anzac biscuit. Anzac biscuits were sent by wives, mothers, daughters, grandmothers etc to Aussie diggers on the front during the First World War. They came about as they wanted to send their loved ones something sweet which didn’t perish on the approximate 2 month sea journey to the front. Hence the Anzac biscuit, which ingredients could survive the journey, were developed.
As always, I have made these recipes gluten and dairy free, and mostly sugar free (besides the golden syrup in the Anzac Biscuits).
Chocolate Beetroot Cake
1 1/2 cups brown rice flour
2 tbsp organic unsweetened cocoa powder
2 tsp baking powder
1/4 cup stevia
1/2 cup xylitol
1/4 cup coconut oil
1/2 cup almond milk
3 medium raw beet root
1. Preheat the oven at 180 degrees celcius.
2.Place the raw beetroot (skin left on) in a saucepan and cover with water. Place on stove and bring to boil, then simmer until beetroot is soft to touch.
3. Once beetroot is cooked, allow to cool then remove the skin (you should be able to just rub the skin off easily). Cut the beetroot into chucks and then place in a food processor and process until smooth.
4. In a mixing bowl sift the flour, cocoa powder and baking powder. Add the sugar and stir to combine. Add a beaten egg, the milk and the coconut oil (soften to a liquid consistency first). Stir to combine.
5. Add the beetroot to the mixture and combine well. Place in a loaf tin and bake for approximately 30 mins.
Glutenfree Anzac Biscuits
Makes 12 -24 biscuits. This recipe is also lower in sugar due to the use of stevia.
1 cup gluten free plain flour
1 cup gluten free rolled oats
1 cup descicated coconut
125g coconut oil
1/3 cup stevia
2 tbsp golden syrup
1 tsp bicarbonate soda
1 tbsp boiling water
1. Preheat the oven to 180 degrees celcius.
2. In a mixing bowl add the sifted flour, oats, coconut and stevia, and mix to combine. Make a well in the centre.
3. In a microwave proof container, put the coconut oil and golden syrup and microwave for 40 secs until the oil has melted. Seperately, in a cup mix the bicarbonate soda and boiling water. Add this to the coconut oil and golden syrup mix and stir to combine.
4. Add the oil/syrup mix to the dry mix and using your hands or a spoon combine well.
5. Line a baking tray with baking paper. Roll approximately 1 tbsp size balls of the mixture, flattening slightly and place on the baking tray 3cm apart.
6. Bake at 180 degrees celcius for 10-15 minutes until golden. Allow to cool slightly then place on a baking rack.