Category: Recipes

CC-Cake – the perfect combination of courgette & cacao

Ever thought about how to make your cakes more healthy so you won’t feel bad if you accidentally eat the whole thing?! Try my CC-Cake – the perfect combination of courgette & cacao.

I tried this cake a little while ago and I was mind-blown. I tried carrot cake and all that before, but courgette in a cake seemed kinda weird to me at first. Anyway, I ended up loving it and here’s the recipe for you now!

Attention not (yet) a vegan cake! I’ll update it as soon as I’m happy with my vegan results. 🙂

Ingredients

1.5 courgettes

2 eggs

4 tbsp almond (or any other nut) butter – I used half and half with tahini last time – nice nutty flavour 🙂

4 tbsp maple syrup (’cause it’s low FODMAP)

4 tbsp almond flour

2 tbsp corn flour (I know they’re very different – I used this one.)

1 tsp baking powder

1 tsp baking soda

1/4 cup cacao

if you want you can also add some spices such as vanilla or cinnamon (1 tsp would probably be enough).

How to:

Preheat your oven to 180 degrees on over-under-heat.

In your food processor shred the courgette and place it onto a towel. This step is very important as the towel will absorb any excess water from the courgette.

Next, wish your eggs until they get a bit fluffy (if you use a flax egg, make it now and let it sit for 10 minutes before adding it to the rest.).

Mix all ingredients, apart from the courgette, together. Add the courgette and mix until slightly bubbly.

Grease a medium-small baking tray and add some of the almond flour so the cake won’t stick to the tray. Fill in the mass and bake for around 40-45 minutes.

The cake tastes amazing with tahini or vanilla ice cream.

Hope you’ll try my CC-Cake – the perfect amalgamation of courgette & cacao. It’s so yummy and I dare say even healthy. To keep it healthy remember to use organic products and don’t overdo it with the maple syrup. Also watch out for hidden sugar-traps in nut-butter or cacao.

If you make this cake, let me see your version of it. 🙂

Until then, happy baking!

P.S. For more recipes, click here.

Vegetarian Quinoa Salad – naturally gluten-free

Hi all, today I want to show you my vegetarian quinoa salad – naturally gluten-free . It’s a favourite among my friends and family and i think you’ll like it, too!

Now, before you stop reading, before you see eggs – I’ve made this picture before I decided to try out the whole Vegan thing! I will add a Vegan option below! 🙂

This salad is the ultimate comfort food for me – it’s delicious and 100% satisfying, but also healthy – so nothing to feel guilty about after.

Enjoy the salad, which is perfect alone or as a side for barbecues, etc.

Happy cooking! 🙂

What you’ll need:

Ingredients (non-vegan)

1 cup quinoa tricolore

2 cups water

1 tsp vegetable broth (if you use organic: you might want to add a little more, because the taste is less intense)

1 courgette

Half a bunch radishes

A handful dried tomatoes (in oil)

Pitted black olives

(Feta cheese + 1 hard boiled egg per person)

Salat dressing:

Mustard

Olive Oil

Balsamico vinegar

Salt & pepper

Garnish: (cracked) Linseed, sunflower seeds, hemp seeds (what ever you’ve got at home really!)

For the vegan option, simply add vegan cheese instead of feta cheese and for extra protein intake you could add some smoked tofu (goes well with the tomatoes and olives). The tofu is especially nice, if you cut little chunks and roast them before adding them.

I usually add some cooked green lentils as well, because I love the taste and they bring extra fibres, iron & protein. You can just cook them together with the quinoa (after soaking them in water) or you could just use your leftovers, if you have any.

How to:

First, wash the quinoa. It’s important to wash & rinse it very well or it’ll be bitter and starchy afterwards.

Next, bring the water with the broth to boil and add the quinoa. Leave to simmer at low heat for about 10 minutes – keep the los on.

After 10 minutes, turn the heat off and leave the quinoa on the hot plate – leaving the lid slightly inclined so the remaining water can evaporate and the quinoa will be nice and fluffy.

While the quinoa cools down, you can start cutting the remaining ingredients, I usually take out the inner bit of the courgette to get rid of the watery parts, but if you don’t want to waste any food leave it in.

Lastly, just mix everything together and top with the garnish of your choice.

For the dressing, just mix 1 part balsamic with 2 parts olive oil and 1 tsp of mustard. You can also use some of the oil from the dried tomatoes to include more of its taste and instead of balsamic you can add some lemon juice.

Btw, my gluten-free bread is also great with it. Get the recipe here.

As always, I’m happy to see your results. Show me your version my vegetarian quinoa salad – naturally gluten-free.

If you have any questions, simply leave a comment. 🙂

Everyday Bread

Delicious gluten-free bread doesn’t exist? WRONG – It does exist! Let me introduce my everyday bread, so we can start changing the world! I will be adding different breads with the time, but for now I decided, that an everyday bread is the most important one! 🙂

For someone like me, who loves bread and eats it everyday, finding great bread was probably the biggest challenge when going gluten-free. Quite quickly I had to realise, that it is near to impossible to BUY a good gluten-free bread in the supermarket or even in bakeries. If it tasted good, most of the time it was full of additives, such as sugar, Xanthan gum, etc. As I try to avoid any non-natural products and sugars, I decided it’s time to bake my own bread.

Baking my own bread, especially a gluten-free bread was a big step for me, as I had never baked a bread before in my life. So, off I went and tried different recipes until I stuck with the following recipe. I am eating this bread now since about 6 months and I have to say, that I like it so much, I don’t miss “normal bread” at all. This bread is better, than any other bread, I could buy at the supermarket or the bakery.

In relation to flour, I usually use a mixture of different flours. For bread, you should avoid using corn-flour, coconut-flour or nut-flours as they are too dense and absorb too much water. White-rice flour is lower in healthy nutritions, so I add a maximum of 50 – 100 grams.

One thing, when baking with gluten-free flours everybody needs to know: There is not >ONE< flour. It’s best to mix and everybody should experiment with taste & texture to find the “best” option. I never use “universal gluten-free flour mixes” from Schaer, etc. as they usually have lots of additives, which I do not use, as I prefer to eat as natural as possible.

Ingredients:

300g flour*

50g seeds

2 heaped tbsp psyllium husk

450ml water

2 tsp bread spice (e.g. this one from Alnatura)

2 tsp sodium bicarbonate

1 tsp salt

*My preferred combination is 100g of teff or brown millet flour, 100g of brown rice flour, 50g of white rice flour (for texture and because it absorbs excess water) & 50g of red lentil flour. Buckwheat flour is also one of my favourites for bread, as it has a nutty, dark-bread taste. I would substitute the brown-rice flour for buckwheat flour 1 for 1.

Instructions

  1. Pre-heat the oven to 200 degree Celsius (top/bottom heat) and lay put a baking tray with parchment paper.
  2. Mix the psyllium husk with 450 ml lukewarm water and leave for about 1 hour.
  3. Add the remaining ingredients & mix. (I usually use a silicon matt like this one.)
  4. Knead well until everything is just slightly sticky. If necessary at a little bit of water. If too sticky, add some flower. I can recommend white rice flour, as it absorbs the water very well.
  5. Form a bread loaf and place it on the prepared baking tray. If you want you can cut about 0.5 cm deep to give the typical “bread-look”.
  6. Bake the bread for about 50 minutes, if it’s not done, decrease the temperature to 180 degrees and bake for another 10-15 minutes.
  7. To know, if the bread is done pick it up and “knock” on the bottom side. It should sound hollow.
  8. Leave to cool completely before slicing it.

The everyday bread only keeps for a few days, as there are no added preservatives. I tend to freeze half the bread, in slices, and keep it for a rainy day, when I’m too lazy to bake one. 🙂

I would love to see some of the results, so please do post some pictures. If you do have any questions, please let me know!

Happy baking,

Carolin

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Hamburg, Germany