Carrot cake with a cashew frosting

If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.

We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.

carrott cake

It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.

Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.

Ingredients
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
50g raisins
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice

Cashew Frosting Ingredients
75g Cashews
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil

Method
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂

<img class="alignnone size-full wp-image-5537" src="https://threebrits.files.wordpress.com/2017/06/media-food-2.jpg&quot; alt="media food 2" width="750" height="470"

Refined sugar free Apple loaf cake

We love apple cake and decided we wanted to create a refined sugar free apple load because as proven previously in our banana loaf recipe you don’t have to use refined sugar in a cake for it to taste delicious.

We had a few goes experimenting with the recipe but we are finally happy with it and easy to share it with you! Let us know if you decide to make it and we would love to see your creations as always 🙂

apple loaf.png

Ingredients
2 Braeburn apple
200g oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice we used almond milk
3tbsp coconut sugar (optional)
2tsp Cinnamon

Method
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Chop 1 1/2 apples into medium sized chunks- with the remainder of the apple you will need to cut it into slices that can be placed ontop of the cake (as seen in the photo above)
Mix your oat flour, baking powder, bicarbonate of soda, cinnamon, 2tbsp coconut sugar and diced apples together until combined.
Pour in the milk and stir until mixed well.
Pour the mixture into the loaf tin
Place the sliced apple on top of the mixutre
sprinkle with 1tbsp coconut sugar
Bake the apple loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy with a cup of tea or coffee!

Crème brûlée

Crème brûlée is a very delicious dessert and we were inspired to make this recipe after our trip to Paris. We wanted to make crème brûlée but fancies making it with a twist so after some delving into Pinterest decided to make crème brûlée tarts.

The pastry is our classic pastry recipe that we swear by and the filling is a custard recipe. We then topped the tarts with sugar and used a blow torch to make the classic crème brûlée texture. These are great as you can make the pastry in advance and also make the custard in advance. If you are hosting a dinner party as these are ideal as all you need to do before serving is sprinkle on sugar and use the blow torch.

Enjoy!!

Ingredients
Pastry:
175g plain flour
100g cold butter
1 tbsp icing sugar

Filling:
300ml double cream
1 tsp vanilla essence
3 egg yolks
1 whole egg
2tbsp caster sugar

Granulated sugar

Method

1) Pre-heat the oven to 180 degree and butter and line with grease proof mini tart tins
2) Put all the ingredients for the pastry in a food processor and pulse until the ingredients come together (you may need to finish with your hands)
3) Pour onto a flour surface and roll out the dough until 1mm thick. Lay over the tart tins and press into the ridges, then leave the pastry hanging over the edge as pastry shrinks when cooked
4) Line with foil and pour in baking beans and blind bake the pastry for 15 minutes. Take our the beans and finish off the pastry for 5 minutes
5) Reduce the oven temperature to 130 degrees
6) To make the custard filling, put the cream in a large pan with the vanilla and heat until bubbles form around the edge. Let to cool for 5 minutes.
7) Mix the egg yolks, whole egg and sugar with a hand mixer then add the cream
8) Pour the custard mixture into the pastry and cook for 18-20 minutes until almost set. They will be a little wobbly
9) Leave to cool
10) Sprinkle with granulated sugar and use a blow torch to caramelise/cook the sugar

Sweet Potato Brownies

Chocolate brownies are one of our go to bakes, we love them and so do our family and friends. We have created the most delicious chocolate brownie recipe but unfortunately like most indulgent treats they are incredibly unhealthy.
We wanted to create a recipe we could enjoy on the regular without getting a sugar carb hangover the next day. We did quite a bit of research on ingredients that would work best and eventually decided on sweet potato.
We got family members to try the baked goods to see if they could guess what they were made of and not one got it right. They were all shocked when we said it was sweet potato and you literally cannot taste it at all.
Sweet potato brownies.png
Makes 12 large brownies or more if you cute them smaller! 
Ingredients 
3 medium sweet potatoes (roughly 700g)
15 pitted dates
4 tbsp raw cacao
120g ground almonds (we just blended ours)
100g oat flour or you could use a flour of your choice
30ml milk of your choice we used oat milk
5 tbsp maple syrup
Method 
Preheat the oven to 180oc
Line a baking dish
Peal the sweet potato and cut them into chunks
Place sweet potato into a steamer and cook until they are soft this took about 15 minutes
Once the sweet potato is really soft add them to the food processed along with the dates and blend until combined
Combine the ground almonds, raw cacao and oat flour before adding the sweet potato mixture, maple syrup and milk
Place mixture into the lined baking dish and cook in the oven for 18-20 minutes
Remove from the oven and let the brownies cool before cutting them
Let us know if you have experimented with any other ingredients as we would love to know!

Funfetti cupcakes

We spied funfetti cupcakes on Pinterest and they reminded us of summer so we decided they were the perfect bake now the weather is nicer and it feels like summer is on its way!

You make our basic vanilla cupcake recipe and add some sprinkles to the mixture. You can use the long strands or the hundred and thousands, you could go multi-coloured or choose just one colour. These cupcakes are super fun and would be great at a summer party!

Cupcakes
120g butter
120g sugar
2 eggs
120g flour
tsp baking powder
drop vanilla essence
sprinkles

Icing
250g icing sugar
80g butter, softened
20ml milk
sprinkles

1) Preheat the over to 180 degrees and put 12 cupcake cases into a cupcake tray (we used red spotty cases from Tesco)
2) For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3)Crack in the eggs, sift in the flour and add the baking powder and vanilla essence. Beat until the mixture is combined but do not over mix.
4) Stir in the sprinkles with a spatula, do not mix too much as the colour starts to run. Add as little or a lot as you want, the more you use the brighter the cupcakes will be.
5) Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skwewer should come out clean and they should look golden. Leave to cool
6) For the icing put all the ingredients in a bowl and whisk together until fluffy. The longer you mix the fluffier and nicer the icing will be.
7) Pipe the icing onto the cupcakes when they are cool and then top with more sprinkles

funfetti2

 

 

Lemon Meringue Cupcakes

We love lemon meringue pie so decided to turn one of our favourite desserts into cupcakes. We made our own lemon curd, however if its easier just buy your own. In addition we are lucky enough to own a blow torch so it made finishing off these cupcakes a lot easier. You can quickly cook the meringue in the oven, however we are unsure how reliable this is.

These cakes do take some time to make and there are quite a few steps to follow. Make sure you allow yourself enough time for the cakes to cool before putting the meringue on top. Even though they do take a while they are totally worth it and will leave everyone wanting to go back for more!

Lemon Meringue

Cupcakes
110g caster suagr
110g unsalted butter
2 eggs
110g self raising flour
1tsp baking powder
dash vanilla essence

Lemon curd
100g caster sugar
2tbsp corn flour
zest from 2 lemons
juice from 3 lemons
juice 1 orange
85g butter
1 egg
3 egg yolk

Meringue
4 egg white
200g caster sugar
2tsp cornflour

Cake method:
1) With an electric hand mixer or free standing mixer beat together the butter and sugar until fluffy.
2) Add the eggs with a tsp of the flour and mix
3) Add the remaining flour, baking powder and vanilla and beat together
4) Spoon the mixture into 12 cupcake cases and cook in the over for 12 minutes at 180C

Lemon curd method:
1) Put the cornflour, sugar and lemon zest in a saucepan and on a low heat gradually stir in the lemon juice.
2) Make the orange juice up to 200ml with water and gradually add this to the pan stirring constantly. Cook over a medium heat until the mixture thickens stirring until you have a smooth mixture.
3) When the mixture bubbles remove from the heat and add the cubed butter until it melts
4) Beat the egg yolks and whole egg together then stir into the pan. Return to the heat and stir vigorously until the mixture thickens and plops off the spoon then remove from the heat

Prepare the cake:
1) Once the cakes have cooled use an apple corer to take out the centre of the cupcake. You may need to use a knife to get rid of a little more cake
2) Fill the cake with the lemon curd and then put the cake you have removed back on top of the curd

Meringue:
1) Put the egg whites into a large mixing bowl and whisk until soft peaks
2) Add half the sugar a spoonful at a time whilst still whisking.
3) Whisk in the cornflour
4) Add the rest of the sugar a spoonful at a time and whisk until stiff

Prepare the topping:
1) Pipe the meringue onto the top of the cake or use a spoon
2) With a blow torch lightly cook/toast the meringue until golden

These are certainly a showstopper and the lemon curd in the middle a nice surprise for everyone enjoying the cupcake.

We hope you enjoy making and eating these as much as we did – don’t forget to share your recipes with us!

Banana & Peanut mini loafs

Banana bread and peanut butter are two of our favourite things in life (well peanut butter is one of Annie’s, Rachel cant stand it but she does love banana bread). We have already created a banana bread recipe which is so delicious and simple to make.

We recently received some ‘Peanut Hottie’ in the post and new straight away we had to create a recipe using the product. we love banana and peanut butter porridge so we thought it would be perfect to add the peanut hottie to our banana bread recipe and instead of making a big loaf we would make mini loafs!

You can purchase Peanut Hottie in all the leading supermarkets here in the UK including Waitrose, Tesco and Sainsburys. We cant wait to try the peanut hottie with chocolate drink as well!

peanut butter loads

Ingredients
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
3tbsp peanut hottie powder
100ml milk of your choice
Peanut butter to drizzle

Method
Pre heat your oven to 180oc
Grease the mini loaf tin with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 3 of the bananas in a mixing bowl
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda & Peanut hottie
Once combined add the mashed banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tins
Bake the banana loaf for 15-20 minutes until cooked throughout
Once cooled drizzle the mini loafs with peanut butter we used pip and nut!

Enjoy and as always send us your creations you can find us on Instagram and Twitter!