BLACKBERRY UPSIDE-DOWN CAKE

Blackberry upside-down cake

This cake reminds me fondly of my childhood, of the heavy-yet-still-deliciously-moist German cakes my Oma would make. Sunday morning I found myself in the kitchen - I needed to make a cake for Mark's belated birthday celebration with his parents and I had half a container of blackberries from the farmers' market needing to be used. A quick Google search pulled up this delicious recipe by Hugh Fearnley-Whittingstall. A few minor adjustments were made - unrefined raw sugar (you can use rapadura sugar if you prefer - I had just run out!), spelt flour to make it easy on the stomach, and almond milk to replace the buttermilk. We can tolerate small amounts of butter in this house, and I wanted the soft crumb that butter yields for this special occasion, but I'm sure you could easily substitute with coconut oil. This cake was absolutely delicious and was gobbled up entirely in less than 24 hours! I'm sure it would be just as lovely with blueberries, raspberries, plums, peaches, apples or pears - actually any fruit in season! (And I do intend trying out every single option!) This cake will now be the go-to cake in our house - yes, it's that good! 

375 g blackberries
200 g unrefined organic raw or caster sugar
150 ml almond/rice/soy milk
1 tablespoon of lemon juice, vinegar or natural yoghurt
200 g white spelt flour
1 teaspoon baking powder
pinch salt
120 g unsalted organic butter, softened
2 large free-range organic eggs
1 teaspoon vanilla extract
zest of one lemon

Heat the oven to 180°C (160°C fan-forced). Butter a 22cm round cake tin, line the bottom with baking paper, then butter the paper. Dust with flour and shake out any excess. Scatter the blackberries into the tin in an even layer, sprinkle over two tablespoons of the sugar and shake to coat evenly.

Combine the milk and lemon juice/vinegar/yoghurt and set aside to sour. Sift the flour, baking powder and salt into a bowl. In another bowl, or in a standing mixer with the paddle attachment, beat the butter and remaining sugar until light and fluffy. Add the eggs one at a time, beating well after each addition and adding a bit of flour if it looks like curdling, then beat in the vanilla and lemon zest. Add the flour and milk alternately, folding in until just combined.

Spoon the batter carefully over the berries, smooth with a spatula and bake for about 40 minutes, until a toothpick comes out clean. Leave the cake to cool in the tin for five minutes, then invert on to a plate. Dust with icing sugar, if you like, to serve.

COCONUT YOGHURT (DAIRY FREE)

COCONUT YOGHURT

Original recipe from here

2 x 400 g tins of coconut milk

1/4 cup of starter yoghurt*

1 tablespoon of raw honey

Pour coconut milk into Easiyo tub. Add starter yoghurt and honey, close the lid and shake well to combine. Fill the Easiyo thermos with boiling water to the top of the baffle, place the yoghurt tub into the thermos and close the lid. Leave it on the kitchen bench at room temperature for 8-12 hours, then refrigerate. (I normally make my yoghurt late at night and pop it in the fridge in the morning.) Often the yoghurt will split, so there will be a thin layer of whey at the bottom of the tub. You can shake the whey back into the yoghurt for a drinking yoghurt, or just scoop the yoghurt from the top and use the whey in other recipes. If you like a thick yoghurt, simply strain in a muslin cloth for 1-2 hours or until desired consistency.

*In the past I have used store-bought plain coconut yoghurt as a starter (Coyo is a great brand), and I have also used lactose free yoghurt (the Liddell's brand is stocked at our local supermarket). 

This recipe uses an Easiyo yoghurt maker - it costs around $25 (I bought mine from Big W), which is a small initial expense that soon pays for itself many times over. (A small tub of Coyo coconut yoghurt is around $11 at my local organic store, whereas it costs me around $4 to make the same amount myself at home!) If you don't have an Easiyo, you can still make your own yoghurt at home - see more here.

I like my yoghurt thick and creamy, so I strain it over the sink for a couple of hours. (And, yes, that is one of Everly's old Purebaby muslin wraps!)

My favourite way to enjoy coconut yoghurt is on pancakes (or French toast, as shown above) - cook in coconut oil, then slather with jam and top with strawberries and a big dollop of coconut yoghurt. 

Of course, it is equally as delicious straight from the spoon! 

Raw brownies with chocolate avocado frosting

Raw brownies with chocolate avocado frosting
Makes 16 squares
Adapted from here and here 

With a sneaky addition of avocado, these delicious gluten free, dairy free, raw and vegan brownies will have everyone fooled! Sweetened naturally by dates and agave nectar, and full of nutritional raw foods like walnuts, cacao and avocado, I definitely don't feel guilty eating these for breakfast. This recipe makes more frosting than you need, so feel free to do as I do - spread half of it over the brownie base and enjoy the rest spooned into two small bowls as chocolate pudding for dessert.

Brownie base:
2 cups dates, pitted
2 cups walnuts
2/3 cup raw cacao (or good quality cocoa powder)

Frosting:
2 ripe avocados, pitted
1/3 cup raw cacao (or good quality cocoa powder)
1/3 cup raw agave nectar (or honey)
1/2 teaspoon vanilla
pinch salt

Line a 20cm square cake pan with baking paper (ensure there is paper hanging over the sides so you can lift it out when the brownies are set). Combine walnuts, dates and the 2/3 cup cacao in a food processor and process until the mixture resembles potting soil or clumps of dirt, then pat firmly into the bottom of the cake pan.

To make the frosting, scoop the flesh of the avocados into a food processor and blend until smooth and creamy. Add the cacao, agave, vanilla and salt and blend until smooth, scraping down the sides when necessary. Spread the frosting evenly over the brownie base, then place in the freezer for about an hour to set. Lift the brownies out of the pan and slice into squares.

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Next time I have a brownie craving, I'll be buying fresh Medjool dates and making these!

I did plan on taking some quality photos of these brownies the following day after they'd set, but... uh, we kind of forgot about it and ate them all. Oops! So a dodgy night-time instagram pic will have to do!

Chocolate coconut bliss balls recipe

I made a double batch of these yesterday as my 'treats' for the week (the problem is how to justify several 'treats' a day when these are in my fridge!) and I thought you might like the recipe. If you make them, please tell me what you think!

Chocolate coconut bliss balls
Makes approx 15 balls
These chocolate coconut balls are gluten free, dairy free, egg free, sugar free and vegan but, best of all, they are delicious! Sweetened naturally with dates, one of these easily satisfies my sweet tooth (well, for at least an hour!). The mixture should be quite clumpy when combined, and it shouldn't stick to your hands too much when rolling into balls. If you find the mixture is too sticky add a little more coconut and/or cocoa to taste. The chia seeds give them a lovely crunch but can easily be omitted. I recommend using a good quality European cocoa powder. Oh, and I challenge you to stop at just one!

1 cup dried dates, pitted
1/3 cup cocoa, sifted
1 1/2 cups desiccated coconut
1 tablespoon chia seeds
2 tablespoons tahini
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
extra desiccated coconut for decoration

Place the dates in a food processor or blender, cover with half a cup of boiling water and soak for 10 minutes. Process or blend into a paste. Transfer the date paste to a medium sized mixing bowl, add the remaining ingredients and mix well until combined. Using your hands, roll a tablespoon of mixture at a time into balls, then roll in coconut until covered. Refrigerate for at least 20 minutes and enjoy!

homemade baked beans

Normally I'm the cook in the house, but on the weekend my husband had a go at making homemade baked beans. I've never been a fan of the canned variety, but I'm sure any one who is would be converted! It didn't take long to make and it's a very simple recipe for those lacking confidence in the kitchen. We doubled the recipe, which has supplied us with breakfast for the whole week.

Homemade baked beans
From Bill Granger 'Everyday'

1 tablespoon olive oil
1 onion
100 g pancetta
1 garlic clove
2 anchovies
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped oregano
400 g tin chopped tomatoes
2 x 400g tin canellini or butter beans
sea salt
freshly ground black pepper

Preheat the oven to 160C. Heat the olive oil in a large flameproof casserole over a medium heat. Add the onion and pancetta and cook, stirring for 5-6 minutes, or until slightly crisp. Add the garlic, anchovies, thyme and oregano and cook, stirring, for another minute. Add the tomatoes and 125ml of water, bring to the boil and then reduce the heat to a simmer for another 10 minutes. Stir in the beans, put a lid on the casserole and bake in the oven for 30 minutes. Season with salt and pepper. Serve on toasted sourdough with a sprinkle of freshly chopped parsley and a drizzle of olive oil.