Carrot Cake with Vanilla Cinnamon Cream Cheese Yoghurt Frosting (Clean Eating, Gluten Free)

Yesterday (March 12) was my 38th birthday. I decided I would be good and make a clean eating cake for me to celebrate with the kids after school. But do I do a chocolate cake or carrot? Carrot won!! I am so glad I went for the Carrot option as what I ended up with was the most amazingly moist cake. It really tasted just like a regular carrot cake but with only healthy fats and no refined sugars!!! It was a big hit with me and all the kids too. I decided to make a quick frosting to cover the cake and add to the middle of the cake which is so simple its basically low fat cream cheese and low fat greek yoghurt with rice malt syrup and vanilla! I wish I used a slightly smaller round baking tray instead of my spring form as the cake wasnt as high as I had hoped but oh well, its all about the taste and this cake definately had that!!!

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So here’s the recipe for everyone

Carrot Cake with Vanilla Cinnamon Cream Cheese Yoghurt Frosting

serves 12

3 cups almond meal
3 cups grated carrots
5 eggs
1/4 cup coconut oil, melted (or melted organic butter works fine too)
1/2 cup rice malt syrup (or you can use honey)
1.5 tsp baking powder
1 tsp vanilla essence
1 tsp himalayan sea salt
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 cup finely chopped pitted dried dates (can omit)
1/2 cup roughly chopped walnuts

Preheat oven to 180 degrees C (fan forced). Line 2 round cake pans (I used springform pans, a little smaller would be better) with grease proof paper at the bottom and use coconut oil or butter to grease the sides. To prepare the cake add all the dry ingredients (except dates and walnuts) in one bowl and then mix together and in a seperate bowl mix the eggs, oil, vanilla and rice malt syrup. Add the wet ingredients to the dry then add your dates and walnuts and mix well. Pour evenly into your cake pans and bake for about 25 minutes. (insert a knife and if comes out clean its cooked). I found using my springform pan 25-28 minutes was enough, if you are using a smaller cake pan check it, it may need 30 minutes. Allow to cool in the pan for a little bit then turn out onto wire racks and cool completely. If you use your springform pan to make one cake then definately cook for atleast 30 minutes and check to make sure knife inserted in the centre comes out clean.

Vanilla Cinnamon Cream Cheese Frosting

250 g low fat cream cheese frosting (pretty sure one rectangle block is 250g)
2/3 cup plain fat low fat yoghurt (I use chobani 0% fat)
1 tsp vanilla
1 tsp cinnamon
1/4 cup rice malt syrup (or if not for kids you can use a scoop of vanilla protein powder instead of this for sweetness)

Beat until well combined, spread over bottom layer of the cake and place other cake on top and spread over the top of the cake and sides if you like too. Keep in the fridge.

 

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The cake with frosting has approx per serve (one of 12 serves)

320 Calories

16 grams fat (all good fats here too!!)

36 grams carbs

9 grams protein

20 grams sugar  (the majority of sugar is from non refined sources)

240 grams sodium

239g sodium

 

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Berry Macaroon Mug Cake with Frozen Berry Yoghurt and Toasted Coconut Almond Topping (Clean Eating, Gluten Free)

Well I never eat late at night, but tonight I am so hungry. My metabolism must be going a million miles an hours, I have burning the calories like you wouldnt believe lately and I guess not refuelling right. What to make that was nice and clean and to help fix a sweet tooth the healthy way. I really like macaroon slice and was thinking of making a clean version at some stage but thought why not create a clean macaroon inspired mug cake…..so I was on it stat!! The result……holy moly….heaven!!! I want to make another 10!!! The yummy topping was awesome I love when I get inspired to make something and it works out lol!! You can omit the protein powder too if you like and add a teaspoon of honey or rice malt syrup but you might not need it with the banana. It’s heaven in a mug I tell ya!!!

(toast your coconut and almonds in the oven or in a fry pan, I like to use my oven, only takes 10 minutes)

Berry Macaroon Mug Cake

with a Frozen Berry Yoghurt and Toasted coconut Almond Topping

1/4 banana mashed
1 Tbsp vanilla protein powder
1 egg
2 Tbsp toasted shredded coconut (plus extra to garnish)
1 Tbsp flaxmeal
1 Tbsp almond meal
1/2 tsp cinnamon
1/4 tsp vanilla (use 1/2 tsp if not adding protein powder)
2 tsp  toasted flaked almonds
1/2 frozen mixed berries.
1 Tbsp chobani plain greek yoghurt

(optional for topping is 1 tsp rice malt syrup or honey if you find the berries a bit tart or add a little vanilla or berry protein powder if you need more protein in your snack. I didnt use any sweetener as I really enjoyed just the berries and yoghurt together)

In a bowl add the banana, egg and vanilla and mix well. Then add your coconut, flaxmeal, almond meal and cinnamon and a few frozen berries and mix well. Grease a mug with coconut oil and pour the mug cake mixture into the mug and put in the microwave for about 1 minute 20. (1000 watt). Allow to cool.

In a glass bowl add the rest of your frozen berries and using a stick blender mix until relatively smooth. Add yoghurt and you and mix to combine, you can do this with a spoon. Pour berry topping over your mug cake and top with the remainder of the toasted coconut mixed with some of the flaked almonds that you crush using your fingers and keep some flaked almonds whole to top for extra garnish . Eat immediately and totally enjoy every bite!!!

berrymacaroonmugcake

Banana Nut Protein Mug Cake (Clean Eating, Gluten Free)

I have lots of bananas to use up that are ripening way too fast so I thought I’d freeze some to make smoothies, make some banana muffins for the kids for school and make some mug cakes for me to freeze. I made banana nut flavour with a chocolate frosting. Yummy! You can just omit the protein powder to, just add probably an extra teaspoon of coconut flour or or extra couple of teaspoons of almond flour (Dont over do it on the coconut flour it loves soaks up all the moisture so you dont want to add too much).

Banana Nut Protein Mug Cake

1/3 banana, mashed
1 egg
1 Tbsp coconut flour (could use almond flour if you prefer)
1 Tbsp vanilla or cookies and cream protein powder
2 tsp  of chopped almonds or pecans or walnuts
1/2 tsp vanilla essence
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking powder

Mix all ingredients together in a bowl and transfer to a greased mug. Cook in microwave for approx 1 minute (I have a 1000 watt microwave).

Chocolate frosting:

2 tsp almond butter
2 tsp low fat quark german cottage cheese or plain chobani greek yoghurt
1 tsp pure cocoa powder
2 tsp protein powder (chocolate preferred but can use vanilla or cookies n cream)

Mix together in a bowl and spread over top of mug cake. You can omit the the protein powder but if you do add sweetener to taste, I would just add a little rice malt syrup but you can use stevia or your preferred sweetener, I find with the protein powder I dont need to add sweetener.

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Chocolate ‘Sweet Potato’ Brownies (Clean Eating, Gluten Free. Lactose Free, Lunchbox Friendly )

I love sweet potato, especially when it’s mashed with cinnamon and topped with almond butter!  mmmmmmmm  So why not make sweets with sweet potato!  It totally makes sense!  Today I thought while all kids are at school and Sabrinah is at kindy and its my forced day off from the gym (I am at the gym on Sunday which is my usual day off so swapped days around) why not spend the day cooking….oh and housework too!  I hate taking a day off from the gym but my body is pretty sore, my muscles are telling me to chill out for the day!  Omit nuts to make this lunchbox friendly for school.

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I decided to make brownies,  hoping that they would turn out nice and moist and bingo…..spot on!!  Here’s what I did

Chocolate ‘Sweet Potato’ Brownies

3/4 cup mashed roasted sweet potato
1/2 mashed large  banana (or 1 small mashed banana)
3 eggs
1/3 cup rice malt syrup or honey
2 Tbsp melted dark chocolate
3 Tbsp pure cocoa powder
3 Tbsp coconut flour
1/3 cup chopped macadamia nuts (or nut of your choice or omit nuts)
2 Tbsp coconut oil
1/2 tsp cinnamon
1 tsp vanilla essence
1/4 tsp baking powder
pinch of sea salt

Preheat oven to 180 degrees C (fan forced).  In a food processor blend all ingredients (except nuts) until smooth.  Stir in nuts and  Pour into a 8×8 inch baking dish thats line with grease proof paper.  Spread evenly.  Bake for 20 minutes in the oven.  Allow to cool a little in the dish before trying to lift out.  I cooled mine in the fridge as I was impatient.

Serve if you like with a yummy choc frosting.  1/2 cup almond butter, half cup chobani plain greek yoghurt or quark german style low fat cottage cheese,  1-2 Tbsp pure cocoa, 2 Tbsp rice malt syrup or honey.  Mix until combined and spread evenly over brownie!!  Add some raspberries too!

brownie

Choc Mud Mug Cake with Rich Chocolate Yoghurt Frosting (Clean Eating, Gluten Free, Lactose Free)

Here’s another fun mug cake recipe for you all.  These, like protein pancakes and protein balls are so fun and easy to create.  This one is yummy and moist and even better with my yummy clean eating frosting!!  Give it a try, this was my afternoon tea that I took with me on the school pick up run and ate this in the car!  I called this a mud mug cake (bit of a mouthful hey?!)  as it has 3 forms of chocolate flavouring.

 

Choc Mud Mug Cake

1 egg, beaten

1/4 banana, mashed

1 Tbsp flaxmeal

1 Tbsp chocolate protein powder

1.5 tsp cocoa

1/4 tsp cinnamon

1/4 tsp vanilla essence

1 Tbsp plain chobani greek yoghurt

1 Tbsp melted 85% dark chocolate

 

Mix all ingredients together and transfer to a greased mug (grease with coconut oil).  Cook in microwave for about 1 minute 20 seconds (1000 watt microwave).   If you dont want protein powder I would just replace this with extra flaxmeal or almond meal.

 

Rich Chocolate Yoghurt Frosting

1 Tbspn plain chobani yoghurt

1 Tbsp almond butter

1 tsp cocoa

2 tsp chocolate protein powder (or use 1 tsp honey if you wanted to avoid protein powder)

 

Mix ingredients together and spread over the top of your cake (or eat from the bowl…..its so yummy!!)   This should be the consistency of a thick peanut butter.

choc mud mug cake

Cookies n Cream Mug Cake With Creamy Berry Frosting (Gluten Free, Lactose Free Option, clean eating, can be made any flavour)

Was up last night playing around with making mugcakes, I always make a chocolate one but this time was wanting something a little different. I have cookies and cream whey protein powder here so thought that would make a nice flavour topped with some sort of creamy topping. This mugcake can be ofcourse made in any flavour, what ever flavour protein powder you have. If you dont want to use protein powder then just replace it with almond meal or another option is omit the protein powder and half the almond milk might work too but I would justdouble the vanilla and cinnamon for flavour and definately add the sweetener. The topping is simple, no fat Chobani plain greek yoghurt, berry flavour protein powder and frozen berries. It really helped moisten the cake too. For those lactose intolerant use a lactose free yoghurt or soy based yoghurt if you not allergic to soy.

Cookies & Cream Mug Cake

1 egg, beaten
1 Tbsp almond meal
1 Tbsp cookies and cream whey protein powder (could use any flavour really)
1 tsp coconut flour
1/4 tsp cinnamon (I dont measure but just shake it in so its about 1/4 to 1/2)
1/2 tsp vanilla
1 Tbsp unsweetened almond milk
option 1 tsp honey or rice malt syrup (definately use if not using protein powder)

Mix all ingredients and pour into a greased (using coconut oil) mug and microwave for about 1 minute (I have an 1000 w microwave). Push on the top of the cake and if it springs back its done!

Creamy Berry Frosting:
1/4 cup plain no fat Chobani yoghurt
approx 3-4 Tbsp frozen mixed berries
1 Tbsp berry whey protein powder (optional) but I had a sample pack so used it

Using a stick blender process til blended and pour some over the top of your mug cake, you might not want to add all of it its up to you. I made extra so I have some as a snack later in the day.

cookies n cream mug cake

Carrot & Orange Muffins (Gluten Free, Dairy Free, Refined Sugar Free, Lunchbox Friendly, Clean Eating)

I spent the weekend cooking with my youngest, Sabrinah getting ready for the kids first day of school for 2013 which was today! I had one orange left and wondered what I could do with it. So chucked somethings together and made a yummy and healthy kids lunch box snack that is gluten free, dairy free and healthy, suitable for clean eating too!!

Carrot & Orange Muffins

Makes 12

2 cups gluten free flour
1/4 cup coconut oil
2 eggs, beaten
1/4 cup honey or rice malt syrup
the zest and juice from 1 large orange
1 carrot, grated
1 tsp cinnamon
1 tsp vanilla essence

(optional adding in sultanas or chopped dates, choc chips or walnuts  – I didnt add nuts as our school has a no nut policy but if you arent taking these to school then adding nuts would be  yummy)

Preheat oven to 180 degrees C and line a muffin tray with patty pans or grease a patty pan tray. In a bowl sift the flour and add the cinnamon. In another bowl combine the oil, eggs, honey, grated carrot, orange rind and juice and vanilla and mix to combine. Mix the wet and dry ingredients together until well combined and spoon 2/3 full in each patty pan. Bake for approx 15-18 minutes (I did slightly smaller ones as my patty pans werent mini but werent normal size and it took 12 minutes so normal size patty pans will be more like 15 or so minutes. Cool on a wire rack, ice if you like with icing sugar and cream cheese with a little left over orange juice or even lemon! Store in an airtight container. You can freeze these for up to about 2 months.

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Coconut Flour Banana Bread (Gluten Free, Low Fodmap, Dairy Free)

I have been a little quite of late, still flat out cooking although been baking alot of things already on my blog.  Not to mention dealing with sick kids.

Heres one new recipe the kids and I really loved…low carb too!  I have been trying out recipes with coconut flour…with many failures, its not as easy to work with as I thought.  But this one is really yummy!

 

Coconut Flour & Banana Bread

1 cup coconut flour

2 ripe bananas

1/4 cup coconut oil, melted

4 eggs

1/4 cup rice malt syrup (or maple syrup)

1/4 tsp sea salt

1 Tbsp cinnamon

1 Tbsp vanilla

1/2 tsp baking soda

Preheat oven to 160 degrees C.   Line a loaf tin with grease proof paper.    Mash up the bananas and in the same bowl add syrup, oil, vanilla and eggs and mix well.  In a seperate bowl combine the flour, salt, baking soda and cinnamon.   Mix in the dry ingredients with the wet until just combined.    Pour the mixture into your prepared loaf tin and bake for about 60 to 75 minutes.  Allow to cool slightly in the pan then remove.

Banana Maple Donuts with Peanut Butter Icing – Other icing ideas included (Gluten Free, Lactose Free, Fodmap Friendly)

One thing on my to do list was to make gluten free donuts.  Since my 11 year old daughter has been on a lactose free diet (while we await her test results from her lactose test which I get this Monday!) She misses out on one of her favourite sweet treats….iced donuts.  I finally came across a donut baking tray (makes 12 donuts) so I was on a mission for a tasty, healthy, lower sugar (as many recipes I found had atleast one cup of refined white sugar!!!!  lower fat options (or healthier fat option)  and preferably no refined sugars (well atleast in the cake part anyway).  The result was INSANELY AMAZING!  I mean seriously best thing I’ve tasted since being on the low fodmap diet anyway!  And that was only having one bite!!   I knew this would be a massive hit with my kids.  Tayla loves peanut butter so what always goes well with banana…..peanut butter ofcourse so I whipped up some peanut butter icing and also some chocolate icing (just to give some of you other option ideas incase you have a child with a peanut allergy.  But if you can tolerate peanuts I highly recommend you make the peanut butter icing.  Sadly peanuts is one thing I cant handle alot of, I think I have been in denial about that lol so I am limited to to just a little mouthful which is just awell I guess otherwise I would have quite easily licked the bowl clean lol.

And here I used to think going gluten free was the worst thing ever…..really you will be surprised what yummy sweets and savoury things you can come up with thats 100% gluten free!!!   Gluten free certainly isnt boring especially when you are prepared to bake!!

…Doesn’t that look delish!!!

For those new on the low fodmap diet, while these use all ingredients that are safe on the low fodmap diet please assess your own intolerance and also remember portion sizes while these are soooo good you will want to have more than one but remember that this may trigger IBS symptoms due to portion control not neccesarily ingredients.  (although its like that with any meal…..everything in moderation and remeber your portion control). They are special treat ideas.

These are perfect for kids parties for gluten/lactose free guests or not, everyone will love these.  Just dont use the peanut butter icing incase you have children allergic.

So here is my yummy recipe my kids are raving about and hounding me to make another batch lol   Here are a few other icing options too.

Banana Maple Donuts with Peanut Butter Icing

makes approx 15

1.5 cups of gluten free plain flour

1 tsp cinnamon

1/4 tsp salt

2 tsp gluten free baking powder

2 eggs

1/4 cup butter/dairy free spread (nuttelex) or coconut oil, melted

1/3 cup 100% pure maple syrup

2 bananas mashed

1 tsp vanilla essence

Peanut Butter Icing

1.5 cups gluten free icing sugar

1/4 cup natural peanut butter

1-2 Tbsp lactose free milk

Chocolate Icing

1.5 cups gluten free icing sugar

2 -3 Tbsp cocoa

2-3 Tbsp lactose free milk

Vanilla Icing

1.5 cups gluten free icing sugar

1tsp vanilla essence

1-3 Tbsp lactose free milk

*sprinkles optional – gluten free spinkles are availabe in some online health food stores.

*peacans option to sprinkle on top of the peanut butter icing (mmmmmm)

Preheat oven to 160 degrees.  Spray a 12 hole donut baking tray with olive oil spray or coconut oil spray (or butter) – if you dont have one of these then a muffin tin will be fine.  In a bowl combine all wet ingredients. In a larger mixing bowl sift flour, baking powder, salt and cinnamon, mix with a fork to combine.  Add wet ingredients and mix until combined.  Carefully spoon into donut holes just over half full and bake in the oven for about 12 minutes (fan forced).  Allow to cool 10 minutes before removing onto a wire rack.  When cooled icing with your choice of icing.

To prepare Peanut butter icing in a bowl beat with a mixer peanut butter for a minute then add in icing sugar and 1 tablespoon of milk and beat until combined add more milk if needed until you get your desired consistency.

To prepare other icing simply mix all ingredients together using a 1 tablespoon of milk to begin with then adding more as desired make sure you sift your cocoa powder though to get rid of little lumps.