Strawberry Meringues

You can make these sugar free, by simply using erythitol or xylitol in replacement of white sugar. They won’t maintain the same height, but still work for a low sugar treat

EQUIPMENT

• Egg beater

• Piping bag (alternatively you can use a zip lock bag and snip the corner about 1cm up from the corner to create a hole).

INGREDIENTS

• 8 egg whites (save egg yolks for baking)

• 2 cups white sugar 

• Pinch vanilla bean

• Natural pink food colouring

Optional

• Rose petals, pistachios, chopped chocolate (for decoration)

METHOD

1. Beat the egg whites on high for 5-8 minutes in a glass bowl. Until stiff peaks form (the whites mixture doubles in size).

2. Very slowly, add 1 tbsp of sugar at a time, continuing to beat until the sugar is completley whipped through.

3. Dip a skewer into the food colouring bottle, and line the edges of the piping bag, drawing from the tip of the nozzle to the base. You can do this as many times as you like, leaving about 3cm between each line.

4. You may also like to add a few drops sparingly across your meringue mixture, and lightly mix tro create more marbling.

5. Spoon the meringue mixture into the piping bag. You may need to do this 2 or 3 times depending on the size of the bag.

6. On a lined baking tray, pipe mounds of meringue about 5cm wide, onto your baking tray. Move your hand in a circular motion to create a spiral effect. 

7. Use consistent pressure on the bag, so the size of the swirls are the same.

8. Once your mixture is used up, place them into the oven for 1 hour at 150 degrees celsius.

9. Once ready, remove from oven and set aside to cool.

10. Serve with whipped cream and fresh strawberries. Decorate with optional garnishes.

11. Store in airtight container for up to a week.

Chocolate Cake with Buttercream & Strawberries

I recently shared this recipe with my friends over at Assortment.

EQUIPMENT

• 22cm cake pan (or if you have two, use both)

• Egg beaters

INGREDIENTS

Chocolate Cake

• 1 cup white sugar (alternatively you could use xylitol/erythitol as low sugar option)

• ½ cup coconut sugar

• 1 ½ cups brown rice flour

• ¾ cup raw cacao powder (or cocoa)

• 2 tsp baking powder

• 1 tsp baking soda

• 1 ½ tsp sea salt

• 1 cup oat/almond/milk of choice

• ¾ cup olive oil

• ½ cup coffee (3 shots, or strong plunger)

• 2 tsp vanilla extract

• 3 eggs

• ¾ cup boiling water

Icing

• 2 cups icing sugar 

• ½ cup vegan butter (or normal butter)

• A few drops of natural pink food colouring

• ¼ tsp vanilla extract

• 2 punnets strawberries

METHOD

Cake

1. Grease and line a 22cm cake pan (if you have two, grease both).

2. Preheat the oven to 170 degrees. 

3. In a large bowl, add white sugar, coconut sugar, rice flour, raw cacao powder, baking powder, baking soda and sea salt. Using a whisk, mix all ingredients until smooth powder forms. 

4. Using the whisk, add each wet ingredient at a time, adding the boiling water at the end. 

5. If you are using two cake pans, pour half into each pan. Otherwise, pour half of the mixture into your cake pan, and place into the oven for 35 minutes, or until the skewer comes out clean. 

6. Leave the cake to sit for 30 minutes to cool. Use a sharp knife to remove from the sides before removing the cake from the pan.

7. Repeat again if you are using one cake pan.

Icing

1. Bring the butter/vegan butter to room temperature. Using egg beaters, beat for 5 minutes or until whipped. 

2. Sieve icing sugar 1 cup at a time and continue to beat. Once icing sugar is well mixed, add the vanilla and drops of food colouring to preference. Mix using a spoon.

3. Slice strawberries lengthways, remove tips, and set aside.

4. Arrange your cake by icing both layers with half of the icing on each layer. Make sure your cake is completely cool.

5. Use a cake knife or the back of a large spoon to flatten the edges. Arrange strawberries flat across the first layer. You can be creative for the top layer.

6. If you have extra garnishes, you can also use freeze-dried berries, pistachios, coconut, or chopped chocolate on top.

7. Place the top onto the bottom and gently press down. 

8. When ready to serve, enjoy with a dollop of yoghurt or on its own.

Chai, Hazelnut Banana Bread (GF and Vegan)

INGREDIENTS

21⁄2 cups (250g/8.8oz) almond flour
1 cup (160g/5.6oz) flaxseeds
1⁄2 tsp vanilla bean powder
1 tsp cinnamon
1 tsp ground clove
1 tsp freshly grated nutmeg
1⁄2 tsp freshly ground black pepper
1 tsp Himalayan sea salt
1 Tbsp ground ginger
4 bananas
1⁄2 cup (150g/5.3oz) maple syrup 1⁄3 cup (83ml) filtered water
1 cup (160g/5.6oz) dates, soaked for 4 hours
1⁄3 cup (65g/2.2oz) hazelnuts, chopped, plus extra to garnish
1⁄4 cup (50g/1.8oz) walnuts, chopped

METHOD

Line a 25.5 x 13.5 x 6cm loaf tin with baking paper. Place the almond pulp or flour, flaxseeds, vanilla bean powder, cinnamon, clove, nutmeg, pepper, sea salt and ginger in a blender and blend until fine. Add bananas, maple syrup, filtered water and dates and blend until smooth. Pour into a bowl and stir in hazelnuts and walnuts.

Press the mixture into the loaf tin and garnish with extra hazelnuts. Place in the oven for 1 hour at 140 degrees celsius.

Wait to cool for about 30 minutes before serving. Serve with fresh yoghurt, berries, butter, coconut oil or almond butter (or it is delicious on its own!)

Store in an airtight container and eat within seven days.

Makes one 25.5 x 13.5 x 6cm loaf