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!!!

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Gluten Free Yoghurt Bread (yeast free, refined sugar free – includes French Toast Recipe)

Gluten Free Breads can be a little frustrating especially when not using yeast to get it to rise. I have trialed many breads some just didnt cook properly in the middle even after 1.5 hours of baking, some didnt rise much at all and were quite heavy. I have some bread recipes on my blog already but this one is a little different as I love Chobani Greek Yoghurt I thought I’d use it in bread making. I really do love nuts and seeds in my bread too so always love to add pumpkin seeds and things like almonds. I love the crunch and flavours. But I guess its personal choice. I made this bread last night, trying to remember to jot down the ingredients as I added them just incase it was a succesful recipe! I tried a bit last night and wow, loved it. So I decided to have some for breakfast in the form of french toast. Even better! I really love using a mix of flours, some people might not like the taste of buckwheat but I dont mind it at all especially when used with other flours. Anyway heres my new bread recipe, let me know if you make it and how it turns out for you. Dont be put off by the amount of ingredients. You dont have to use this many variety of flours if you dont have them but its always good to use 2-3 if you can. Its really simple to make, it might look daunting but really it isnt!! I promise.

Gluten Free Yoghurt Bread

1 1/4 Cup Amaranth Flour
1/2 cup Millet Flour
1/4 cup Flaxmeal
1/2 cup buckwheat
1/2 cup Almond Meal (or use gluten free oat flour)
2/3 cup Plain Chobani Greek Yoghurt
3 eggs
1/2 cup water
3 Tbsp Rice Malt Syrup (or honey)
1 Tbsp coconut oil
1 tsp apple cider vinegar
2 tsp baking powder
1/4 tsp bi carb soda
1.5 tsp xanthan gum
2 Tbsp Chia seeds
2 tsp cinnamon
1 tsp himalayan sea salt
1/2 cup mix of pumpkin, sesame, sunflower seeds
1/4 cup gluten free oats or quinoa flakes
Couple of tablespoons of chopped almonds (optional)

Preheat oven to 180 degrees C, fan forced. Line a bread pan with grease proof paper. In a bowl combine all the dry ingredients (including seeds/nuts) and mix well to combine all flours well. In another bowl mix all wet ingredients. Then mix the wet and dry together to form a dough. Place in the prepared bread tin and i like to slice the top with a knife not too deep to help make the top a little crunchy. Place in the oven for about 40-45 minutes, use a knife to insert in the bread and if it comes out clean its done.

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Here’s what I did with the bread for breakfast…..french toast.  So simple again.  1 egg beaten with 1/2 tsp cinnamon and a dash of almond milk (or milk of choice).  Soak bread both  sides and cook in frypan both sides using coconut oil.  Serve with plain chobani greek yoghurt with a little cinnamon,  vanilla essence and rice malt syrup.  Or instead of rice malt syrup use vanilla or berry protein powder. Great pre or post workout meal. YUMMMMMMMMY!

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Choc Chip Banana Oat Slice (Gluten Free, Lunch Box Friendly, Dairy Free/Lactose freeoption)

I was busy baking over the weekend, one of the things I made was an oat slice. I have seen the oat bars in the supermarket which I full of sugar so I spent the weekend making something nice and healthy the kids could take to school and the kids really enjoyed their sample piece. I have frozen individual pieces so its easy for me to grab one and put in their lunch boxes. I wouldnt mind remaking this to make this much more cleaner! I think it would be pretty easy, using almond flour/meal or coconut flour and coconut oil instead of butter. I tried this slice and it really is yummy and full of flavour! You can use regular flour too! It makes around 20 squares, but you can make them a little bigger if you prefer. This is gluten free if you use gluten free oats, they can be hard to find though but heres a Aussie link though to help you find them http://www.glutenfreeoats.com/gloriously-free-uncontaminated-oats/ Or alternatively you can use quinoa flakes or rice flakes.

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Choc Chip Banana Oat Slice

makes approx 20 squares

3/4 cup gluten free SR flour
3/4 cup gluten free plain flour (or a mix of your fave flours like amaranth/buckwheat/millet/sorgham)
1 cup rolled oats
3/4 cup shredded coconut
1/2 cup organic butter or dairy free spread
1/2 cup honey or rice malt syrup
1 mashed banana
1/2 cup choc bits or dark choc bits or dairy free choc chips
1 egg, beaten
1 tsp cinnamon
1 tsp vanilla essence
1/2 tsp nutmeg

Optional 1/2 cup of sultanas (not all my kids like them so I didnt add them)

Preheat oven to 180degrees C. Line a slice tray with grease proof paper (approx size 18x28cm I think mine is). In a bowl sift the flours (I find gluten free flours can be a bit lumpy). then add all other dry ingredients. Add the melted butter, vanilla, egg and honey and mashed banana and mix well to combine then stir in your choc chips and sultanas if adding them.

Pour into your prepared slice tin and bake for 20 minutes. Allow to cool before cutting into squares.

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Jam Dounut Protein Pancakes (Clean Eating, Refined Sugar Free)

I love donuts, any flavour, cinnamon, jam, chocolate….I could go on and on! But ofcourse they are a huge no no. Why should we miss out on such a yummy flavour..right?   I made some jam donut flavour cookies for my kids the other day trying to keep them as healthy as possible for them  and thought hmmmmmm wonder If I could make a super healthy jam donut flavour pancake. So I attempted it today and I was happy with the result. I bought egg whites in the frozen section of the super market and its so much easier to do protein pancakes instead of wasting the yolks or trying to find recipes I can use the yolks!!    Theres only so much custard you can make before the kids get sick of it!!

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Here’s what I did….

Jam Donut Protein Pancakes

1/3 cup egg whites
1/3 cup rolled oats
1/2 scoop vanilla protein powder or cookies and cream
1.5 tsp coconut flour
1 tsp vanilla essence
1 tsp ground cinnamon
1/4 tsp baking powder
1 tsp rice malt syrup or honey

Blend all ingredients in a food processor and make 2-3 pancakes and cook both sides.

 

Filling:

1/3 cup chobani plain greek yoghurt
1/2 scoop vanilla protein powder
1/2 tsp vanilla essence
1/2 tsp cinnamon
sweetener to taste if needed (like rice malt syrup, honey or stevia etc)
Mixed berries or your favourite berry.

Mix all ingredients except fruit in a bowl. Layer some of the vanilla/cinnamon cream layer on one pancake and add fresh berries. Top with another pancake and spread more of the vanilla/cinnamon cream and top with more berries. Add the last pancake on top and spread with remainder of the cream mixture and top with a few more berries. I also microwaved a few berries to warm them then mashed them creating kinda a juicy/jam type thing. Then pour a little over the top. And Voila a healthy alternative to the jam donut…..and just think how excited you will be coming home from the gym after a gruelling workout knowing this is what you are about to eat! Enjoy!!

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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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Nutty Lemon Truffles (Clean Eating, Gluten Free, Dairy Free, Paleo, Vegan)

I am always making some kind of chocolate flavoured protein balls or truffles….well today I thought I’d be different, a totally different flavour!  Why not have a nice tangy refreshing flavour in ball!!  Introducing a Lemon inspired truffle and its goooooooood!!!   A nice healthy treat for the kids too.  My almost 12 year old loves lemon flavoured sweets so these she loved!!

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Nutty Lemon Truffles

1 cup mixed nuts (I used a mix of cashews, macadamia’s and almonds)

10 pitted dried dates

2 Tbsp shredded coconut plus extra for rolling

zest of one lemon

2-3 Tbsp lemon juice

In a processor add the nuts, dates and coconut and process until it recembles even smallish crumbs (a little bigger than bread crumbs).  Add Lemon zest and 2 tablespoons of juice and pulse to combine.  This should make the dough rollable and not too wet but enough to have coconut coat the balls.  Taste the mixture, if you want more lemon or need the mixture more wet add another tablespoon of lemon juice.  Roll into 12 balls (well it should make 12 if you dont keep eating the mixture lol…oops) Coat in coconut and let harden a little in the fridge or freezer.  Store in freezer and the balls will last a couple of month in an air tight container.

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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!

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Nutty Pumpkin Bread (Clean Eating, Gluten Free)

I had pumpkin to use up so I roasted it, mashed it and was left wondering what I would make. I decided on seeing what pumpkin bread I could create thinking it might be nice for breakfast or just a little snack topped with chobani yoghurt infused with vanilla and cinnamon and covered in berries. YUMMMMMMM! Its just cooled enough for me to cut it and taste test it and OMG!!! Its so yummy. My older 2 who are still awake even got to taste test it and they loved it too!! So I will share it with everyone….

Nutty Pumpkin Bread

makes 8 slices

1 cup almond meal 1/2 cup coconut flour 3/4 cup mashed roasted pumpkin 3/4 cup plain 0% fat chobani yoghurt (greek yoghurt) 1/2 cup rice malt syrup (or honey) 2 Tbsp coconut oil 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1.5 tsp baking powder 2 tsp vanilla essence 1/4 tsp salt 1/3 cup roughly chopped almonds (or walnuts or pecans) 2 eggs

Preheat oven to 160 degrees C (fan forced) and line a loaf tin with grease proof paper. In a food processor blend all ingredients except chopped nuts until smooth mix in nuts. Evenly spread into the prepared loaf tin and bake for approx 50 minutes. Insert a skewer or knife, when it comes out clean its ready. Let cool before cutting into 8 pieces.

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Tuna & Veg Quiche (Clean Eating, Gluten Free, Lactose Free option)

Just a quick post…..My Kitchen Rules is about to start……..My dinner tonight was a chuck together meal and it ended up tasting awesome.  I made a smaller serving (for 2) but double or triple for a family serving.

 

Tuna & Vegetable Quiche

2 full eggs plus 2 egg whites beaten

1/4 cup grated zucchini (squeezed to get juice out)

1/4 cup grated carrots

1/4 cup baby spinach finely chopped

1 small tin of tuna in springwater, drained

2 Tbsp grated cheese, or lactose free cheese plus extra for topping

1 Tbsp fresh chives, chopped

pepper to taste

 

Mix together in a bowl and pour into a mini square  casserole dish greased with coconut oil or olive oil spray.  Sprinkle a little cheese ontop and  Bake for about 20 to 25 minutes on 180 degrees C.

Add other seasonings you like,  I love cumin powder so added that.  Dont worry about salt as there is enough sodium in the tuna.  Allow to cool slightly then carefuly cut in half and serve.

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