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"

Brunch Review 4: Chiltern Firehouse

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We have wanted to visit here for a while, especially after stalking the hash tags on Instagram and seeing the most incredible pancakes and were very lucky to get a reservation here as apparently is very difficult to get a table. Our visit to Chiltern Firehouse did not disappoint and we were still dreaming and talking about the food days after!

A short walk from Baker Street on the beautiful Chiltern Street in an old fire-station is this hidden treasure of London. From the outside you wouldn’t know it was there really, apart from the porter out the front! You enter through the most amazing little gardens which have a huge fire. As it was May and kinda warm we were asked if we wanted a table outside. We declined as we thought it would be too cold, however in hindsight kind of wished we had sat outside because it was so pretty and there were heaters – guess we will have to visit again soon!

 

As we were a little early for our table we were asked to wait at the bar for our table. We were given a drinks menu which had most champagne on it – we strawberry and basil champagne sounded delicious!

We were shortly taken to our table and given menus to look at and asked if we wanted drinks. We both ordered iced coffees made with almond milk. The coffees arrived and boy were they strong, but amazing!

 

We ordered some starters/snacks to share and decided to go with the homemade sour dough and the bacon cornbread. The bacon cornbread came with the most amazing chipotle-maple butter and the sourdough came with butter. The bacon cornbread was warm and dipped in the chipotle-maple butter was a match made in heaven. We could’ve easily had one plate each rather than sharing! The butter was so good that we spread it on the sourdough bread too! Honestly, this butter was amazing and we want to return to have the starters all over again!

 

Now, for the main event….. of course we both ended up ordering the same! Its great that we like the same food and makes life easier but then it gives us less to write about in these posts as we both eat the same! However when there are pancakes on the menu you can guaranteed that we order them! Having said that our friend ordered the Eggs Florentine so we have a picture of those to share with you, and she said they were delicious!

 

These pancakes however were the fluffiest tastiest ever. We were given a stack of 3, topped with blueberries and creme fraiche and served with a jug of maple syrup. Our expectations for these pancakes were certainly met and they really did not disappoint. We also loved the fact that when the waitress came back she asked us if we wanted another jug of maple syrup, that’s never happened before at brunch!

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We don’t think we will ever stop raving about this place and we would love to return soon!

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 🙂

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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

Raspberry and Lemon Muffins

These muffins are so delicious and they are gluten free, dairy free and refined sugar free too and you cannot even tell, who said following a low FODMAP diet had to be boring!
We made them with raspberry and lemons because raspberries are in season now, and raspberry and lemon are the perfect summer flavour but you could try with other ingredients instead.

Ingredients
4tbsp sunflower oil
1 egg
75ml almond milk
150g gluten free self raising flour
1tsp xanthan gum
100g coconut sugar
drop lemon extract
1tsp lemon juice
punnet of raspberries (around 150–175g)

Method:
1) Preheat the oven to 180 degrees and put muffin cases in a muffin tray
2) In a jug mix together the milk, egg and oil. Then add the lemon extract and juice
3) In a mixing bowl sieve in the flour then add the sugar
4) Add the wet ingredients to the dry ingredients with half of the raspberries and mix – do not over mix
5) Spoon the mixture into the cases and then top with the remaining raspberries
6) Cook in the oven for 25-30 minutes, until the skewer comes out clean
7) Best enjoyed warm!

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.
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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

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