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!!!
So here’s the recipe for everyone
Carrot Cake with Vanilla Cinnamon Cream Cheese Yoghurt Frosting
3 cups almond meal
3 cups grated carrots
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.
The cake with frosting has approx per serve (one of 12 serves)
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
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 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).
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.
It was a huge baking weekend the weekend just gone, the girls really enjoy helping me create new recipes, while we have some failures together we also have some great yummy success. These cookies arent the prettiest but they did taste really yummy and I think worth a mention on the blog. Now these can be lunch box friendly if you use Sunflower seed butter instead of the nut butter and maybe try a gluten free flour in place of the almond meal!! We love sunflower seed butter here (its yummy on cruskits with banana too).
So theres the creation from Tayla, Carlie and Sabrinah with a little help from me! While it looks like alot in the recipe its so easy, its just the spices that make it look like its alot!
Pumpkin Spice Choc Chip Cookies
1/2 cup almond meal
1/4 cup mashed pumpkin (mine was left over roast pumpkin)
1/2 cup nut butter (or sunflower seed butter)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/4 cup honey or rice malt syrup
2 Tbsp coconut flour
1/4 cup dark choc chips
pinch sea salt
1/2 tsp baking powder
2 Tbsp unsweetened shredded coconut
Optional: if not for kids add in 1/2 scoop vanilla protein powder.
Mix all ingredients together in a bowl and and spoon tablespoons full onto a baking tray lined with grease proof paper. Mixture will be a little sloppy so dont worry, they will be nice and chewy and when frozen they wont go rock hard, actually really nice eaten straight from the freezer!!! Bake at 180 degrees C for about 12 minutes I think it was. Until golden.
Well if you all loved the snickers bar slice then this will quickly become your newest favourite guilt free clean eating treat. I love cookie dough and do have a bit of a sweet tooth (but prefer to get my sweetness from natural ingredients not the yukky refined sugars). I love the clean eating chocolate recipe thats on my blog so thought I could adapt that somehow. I have seen cookie dough balls before and thought I’d adapt this idea and mingle the two together and voila the most rich and decadent slice to match the yumminess of the snickers bar slice. This slice has 3 layers of absolutely awesomeness!!! I will refer to 2 options, one with protein powder and another without. Enjoy!!
Triple layer Cookie Dough Slice
Chocolate Layers (this will form top and bottom)
1/3 cup almond butter
1/4 cup coconut oil (not melted!!)
1 tsp vanilla
1/2 tsp cinnamon
1-2 Tbsp rice malt syrup, honey, maple syrup or preferred sweetener to taste
3 Tbsp pure cocoa powder
Mix all ingredients in a bowl making sure the coconut oil is all squished and not lumpy, you can blend it all in a food processor if you wanted to do it quicker.
In an 8×8 inch or equivalent rectangle size if you dont have square, line with glad wrap so it wont stick. And press about half of the chocolate mixture in the bottom, wet your fingers so it wont stick to your fingers. Save the remaining mixture for the top
Cookie Dough Layer
3/4 cup almond meal or flour (if not using protein powder then use a full cup)
1 scoop of cookies and cream whey protein powder or vanilla protein powder (omit and add extra almond meal as mentioned just above)
1 tsp vanilla
1/2 tsp cinnamon
1-2 Tbsp plain greek yoghurt (I use Chobani 0% fat free, plain) this helps to make it more soft and dough like
optional is roughly chopped dark chocolate.
Combine all the above ingredients. Press over the first layer of chocolate. Then carefully press the remaining chocolate mixture. Place in freezer for about an hour and cut into 16 pieces. Or could do 12 larger ones.
Now to try to stop at just one!!! Its not easy!! Store in the fridge or freezer, if placing ontop of one another place grease proof paper between them. I am hiding mine in the back of the freezer from myself. These could be dangerous….lucky its all clean and healthy fats!!!
This recipe I discovered on paleomg.com and with a few alterations I started prepping for this late last night ready to have for my breakfast. At 10pm I was roasting my pumpkin seeds and pumkin and it was about 11pm I was all done and my bread was cooling. This isnt paleo with the protein powder, thats totally optional. For those that want Paleo just omit it, I am not 100% paleo but wanted to up the protein a little more as its before a weight training work out. I thoroughly enjoyed this especially having the chobani greek yoghurt on the side. All I did was added cinnamon, vanilla and topped it with berrries and their juices, eating the bread with the rice malt syrup and the yoghurt together was a massive party for your taste buds. Its my recommended way of eating this one!! The effort to make this is totally worth it!! And for those that are Paleo you must check out her amazing paleo recipes!!
Pumpkin Bread French Toast
1 cup roasted or toasted pumpkin seeds (toast in fry pan or in the oven, I did mine in the oven on 180 degrees C for about 15 minutes)
1/3 cup Pumpkin Puree (I roasted my pumpkin in the oven for 20 minutes then mashed it)
6 dried pitted dates
2 tablespoons Coconut Flour
2 Tbsp vanilla whey protein powder (optional)
2 tablespoons melted Coconut Oil
1 tablespoons Rice Malt Syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
pinch of salt
Blend your pumpkin seeds in a food processor until very fine, kind of like flour or a ‘meal’ consistency. Add your dates and blend. Now add the dry ingredients and pulse to combine. Now add your wet ingredients and blend until smooth. (Mix wont be dough like so dont worry that its sloppy).
Pour into a loaf tin lined with grease proof paper and bake on 170 degrees celcius (approx 375 F) fan forced (180 not fan forced) for about 30 minutes. Allow to cool. And cut into 2cm strips.
1 egg beaten
1/4 cup unsweetened almond milk
1/2 tsp cinnamon
dash of vanilla (or a little vanilla bean)
(optional 1 Tbsp vanilla whey protein powder)
Whisk all together in a bowl.
Put your pumpkin bread slices (2-3 per serve) in the egg mix for a minute and turn over for another minute. They wont soak up much of the mixture. In a fry pan melt some coconut oil over medium heat and add your bread, cook one side til golden and flip over for another couple of minutes until golden the other side. Serve with rice malt syrup, honey or maple syrup or a little Chobani plain 0% fat greek yoghurt infused with vanilla and cinnamon topped with berries!!! Absolultely amazing breakfast and very filling!!!
OMG!!!! Well thats how I have to start this post. This slice is seriously out of this world!!! Totally clean eating and it really does taste like a snickers bar just without all the bad fats, sugars etc. I was really impressed. This recipe is adapted from a recipe I found on Instagram by @tastyhealth, she used peanuts but as my tummy doesnt like peanuts so much I decided to try it with some freenut butter and cashews instead and I love love love the flavour! Ahhhhhhhhhhhhhmazing!!!! I used a slightly larger square dish so my slice is a little thinner. Each piece tastyhealth says is just under 70 calories, 3.5 grams of protein, 4 grams carb and 4 grams of fat. TRY IT!!
Clean Eating Snickers Bar Slice
Makes 24 little pieces
1/3 cup almonds
1/2 scoop cookies and cream whey protein powder (can use vanilla or chocolate)
2 tsp pure cocoa
1 Tbsp unsweetened shredded coconut
(1-2 tsp water or coconut oil optional if needed to make it a little stickier)
Put all above ingredients in a food processor and blend. Push into a square dish lined with glad wrap or grease proof paper.
1/3 cup freenut butter (or peanut butter)
1 scoop cookies and cream whey protein powder (or vanilla)
1/4 cup roughly chopped cashews (or peanuts)
1/4 cup water
(I personally dont think a sweetener is needed but its personal preference)
Mix together in a bowl and spread over crust.
4 rows of greens organic 85% dark chocolate
(optional 2 tsp rice malt syrup) but again I didnt use it, but thought I’d mention it incase you have a sweet tooth!
Melt chocolate and pour over filling. Refridgerate or place in the freezer if you want to try this quicker!! Until chocolate is set.
I do have a fully clean eating chocolate recipe on my blog, you could use this as the top layer.
This is quite literally a FRUIT cake! And would have to be the healthiest “cake” on the planet!! Made entirely of raw fruit! Endless fun again with the kids decorating to make our healthy cake for Australia Day tomorrow. All natural sugars, no fat, low calorie….what more could you want in a cake!! Serve with some chobani 0% fat plain greek yoghurt infused with vanilla and voila, the perfect dessert!
1 whole watermelon cut into 2 thick slices to make the 2 tiers. One bigger, one smaller.
Variety of your favourite fruit to decorate
To secure the top smaller layer to the bottom stick tooth pics in the top layer and push into the centre of the bottom layer. Then stick tooth picks in and stick fruit on it where ever you want it!! So easy and alot of fun for the kids.
HAPPY AUSTRALIA DAY TOMORROW!
Youtube can be a wealth of information. I often look for things to do with the kids on there, craft, science type things. I found this one, how to make icecream using 2 ziploc bags. 1 bigger size and one slightly smaller. It really does work and the kids were impressed, you get a good working out shaking the bag too! So easy for the kids to do and they will be so proud of their ice cream creation. Let your imagination go while with flavours and additions!!! Check out the video here http://www.youtube.com/watch?v=M3-OAwhIvU0
Homemade Ice Cream using 2 bags
What you need.
2 ziploc bags (1 larger and 1 slightly smaller)
1-2 trays of ice cubes
6 Tbsp salt (I use rock salt)
Put ice and salt in larger bag.
In the smaller bag add:
1/2 cup milk of choice
2 Tbsp rice malt syrup (or you can use sugar or sweetener) I am sugar free but cant tolerate alot of sweeteners so use rice malt syrup
Either use 1/2 tsp vanilla for vanilla ice cream or 1 Tbsp cocoa for chocolate (or another flavoured extract like peppermint for choc mint or orange for a jaffa flavour etc)
You can then add choc chips etc if you wish.
Place milk, syrup and choice of flavour in the bag and seal, place small milk bag into larger iced bag and shake shake shake for a good 10 minutes! Take out milk bag and it should be thick, snip the corner and squeeze into a bowl.
Here, the kids and I made banana splits with our home made bagged chocolate icecream. Yummy. Kids had a ball making their own ice cream….oh and wrap bags in a tea towel while shaking or get your gloves on as it gets coooooooold!!!
Here’s Carlie’s creation
I discovered this recipe on Instagram and the image immediately caught my eye. I love almonds and with the words roasted and french toast infront of it surely you cant go wrong?
Well I just made these, so simple and really yummy. A nice spin on a plain almond. A great idea would be doing this but with mixed nuts and breaking chunks off like a ‘brittle’ type thing.
Thanks for sharing the recipe on instagram Rachaelallanah 🙂
French Toast Roasted Almonds
1 cup raw almonds
1 tsp butter (optional)
1 tsp cinnamon
1 Tbsp rice malt syrup (can use honey)
Preheat oven to 180 degrees C (fan forced).
In a bowl place all ingredients except almonds and microwave for about 30 seconds, keeping an eye on it and stop it when it bubbles (or you can do this over the stove). Mix the hot syrup with the almonds and thoroughly coat. Spread on a baking tray lined with grease proof paper and bake for about 15 minutes.
I have had some fun creating in the kitchen, this was my breakfast thismorning and holy cow was it amazingly amazing! Yep that is possible!!!
So easy and quick to make. This is 100% clean and so decadent, a yummy breakfast, snack or dessert!!
Nutty Choc Banana Protein Pancake
1 egg white
1/4 scoop cookies and cream protein powder
1/2 ripe banana, mashed other half sliced
1 tbsp almond meal (optional)
2 tbsp rolled oats
1/2 tsp cinnamon
2 tsp pure unsweetened cocoa powder
2 squares 85% greens dark chocolate chopped plus 1 square grated for topping
4 almonds (or cashews or peanuts) chopped for topping
1 tsp unsweetened coconut for topping
2 tsp rice malt syrup (honey or maple syrup)
Whisk together in a bowl. Heat a pan and add either a little butter or coconut oil and pour all batter into hot pan and cook over a medium heat. Makes 1 pancake. Spread with almond butter (or peanut butter) top with sliced banana, drizzle with rice malt syrup and grate 1 square of dark chocolate over the banana and top with crushed nuts.
I absolutely loved this, my fave protein pancake to date!!