Treat Petite Round Up – January 2014

This month’s theme for Treat Petite was ‘Free From’. Which meant any recipe that was sugar free, flour free, butter free, egg free… you get the picture! A standard baking ingredient is removed or replaced so that the recipe is either lighter in texture or has less calories. Or just tastes better! Ingredients could also be removed for allergy reasons, like gluten, wheat or dairy.

Our first entry was from Janine at Cake Of The Week with these gorgeously girly Pink Vanilla Macarons that are free from flour. She made the macarons to top her 23rd birthday cake and they are filled with a white chocolate ganache.

 
 
Kate at The Gluten Free Alchemist entered these gluten free Hazelnut & Chocolate-Orange Cakes. She is a big experimenter with gluten free options and used ground hazelnuts in this recipe resulting in a nutty and wholesome cake.

 
 
Ros from The More Than Occassional Baker submitted these Banana, Cranberry, Pecan Oat Muffins which are free from butter and plain flour. Instead she used wholemeal and a little spelt flour to make these muffins nice and healthy. She also used up some leftover ingredients from Christmas in her recipe.
 
 
Me and Ros have clearly been thinking along the same lines this month as I entered my Banana & Cranberry Breakfast Muffins. They are free from butter, versatile, freezable and the perfect grab ‘n’ go breakfast!
 
 
These delicious egg free Ginger Iced Shortbread are an entry from Laura from I’d Much Rather Bake Than…. I love the taste of ginger and the fudgey icing topping this buttery shortbread sounds divine!
 
 
 
My Treat Petite co-host, Stuart from Cakeyboi, entered his Homemade Sugar Free Cherry Lemonade Jelly Stripes. A sugar free and almost calorie free recipe, made using sugar-free cherry and lemon-lime
sodas, a guiltless treat!
 
 
The second entry from Ros at The More Than Occassional Baker are these Orange Squash Cupcakes. They are made with butternut squash and are free from butter and oil as well as being gluten free!
 
 
 
 
A stunning entry from Lou at Crumbs and Corkscrews with these butter-free Black Forest Brownie Stacks. Don’t they look gorgeous?! They are healthier because low fat mayonnaise is used as a fat substitute, and a shot of fresh coffee to the recipe eliminates any mayonnaise taste, baking science at it’s best!
 
 
 
These Apple, Pear and Raspberry Yoghurt Muffins are from Ros at The More Than Occassional Baker. Store cupboard ingredients were used in this recipe which is free from butter, oil, fat and plain flour. They are packed full of fruit and Ros also added some fudge and chocolate chips as a treat!
 
 
Grace from Life Can Be Simple submitted her Flourless Chocolate Cake which she made to celebrate her 5 year wedding anniversary. This is super healthy and suitable for mot diets as it is sugar-free, gluten-free, grain-free, paleo-friendly, dairy-free, soy-free and corn-free. Her husband loved it and ate his piece very quickly!

These bitesize treats are gluten free Hot Stuff Bitesize Brownies with Oaxacan Smoked Chilli Honey submitted by Sarah from Maison Cupcake. I love the different decorations on these spicy treats, made with Gran Luchito honey and decorated with gold leaf. Very luxurious!
 

The final entry is these gluten and dairy free Coconut Marshmallow Crispie Slices are from Ruth at Makey-Cakey. She used coconut oil instead of butter and marshmallows and peanut butter make the slices sticky and delicious. They were devoured by a group of teenagers, so these are a perfect treat for a hungry family or group of friends!

 
 
What a great round up of tasty and healthy treats! Thank you to everyone who took part! For the full recipes and to pass on the praise if you try out any of the petite treats above, head on over to the blogs involved. Keep an eye out for February’s theme annoucement soon from Cakeyboi!
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Healthier ANZAC Biscuits (Vegan)

I absolutely love these yummy oaty biscuits which originate from Australia. I have made them before, but this is a dairy free and vegan version which also contains wholemeal flour, hence they are healthier ANZAC biscuits. It’s also Australia Day today! The biscuits get their name because they were made by the wives and family of the Australian and New Zealand Army Corps (ANZAC), and sent to them as the ingredients meant they kept well in transit and didn’t go off for a while.

To make the healthier ANZAC biscuits, I started by mixing the oats, plain flour, wholemeal plain flour, dessicated coconut and light brown sugar in a bowl.

Then I put the oil, golden syrup and water in a pan and heated it on high for about 30 seconds until it bubbled. I took it off the heat, and stirred in the bicarbonate of soda. It frothed quite a bit, but I kept stirring until it calmed down.

I poured the mixture into the dry ingredients and stirred until well combined.

 

Using my hands, I shaped the mixture into small balls and put them onto a lined baking tray.

I baked on 160C Fan/180C/350F/Gas Mark 4 for 10-15 minutes until golden. Leave them to cool on the baking tray until they are firmer before moving to a cooling rack.

I melted the dark chocolate and dipped the biscuits into it. You don’t have to use the chocolate, but dark chocolate, in small quantities, is known for it’s health benefits such as containing antioxidants, vitamins and minerals. To keep these healthier ANZAC biscuits vegan friendly, make sure to use a 70% dark chocolate that doesn’t contain any milk (check the label).

Once the chocolate sets they are ready to enjoy! The biscuits last for at least a week in an air tight container, depending on how strong your willpower is!

Print

Healthier ANZAC Biscuits

Ingredients

  • 200 g Oats
  • 100 g Plain flour
  • 80 g Wholemeal plain flour
  • 95 g Light brown sugar
  • 30 g Dessicated coconut
  • 100 ml Sunflower or vegetable oil
  • 4 tbsp Golden syrup
  • 4 tbsp Water
  • 2 tsp Bicarbonate of soda
  • 150 g Dark chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line your baking tray(s) with baking paper

  2. Mix the oats, plain flour, wholemeal plain flour, dessicated coconut and light brown sugar in a bowl

  3. Put the sunflower oil, golden syrup and water in a pan and heat it on high for about 30 seconds until it bubbles. Take it off the heat, and stir in the bicarbonate of soda. Keep stirring until the frothing calms

  4. Pour the wet mixture into the dry ingredients and stir until well combined

  5. Use your hands to shape the biscuits into small balls and put them onto the lined baking tray(s)

  6. Bake for 10-15 minutes until golden. Leave to cool on the baking tray until they are firm before moving to a cooling rack

  7. Melt the dark chocolate and dip the biscuits into it. Leave to set

Recipe adapted from the Australian Healthy Food Guide.

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Cauliflower Crust Pizza

Can you believe that this dish is carb free? What I mean is that this is not your average pizza… The crust, or base, of the pizza is made from cauliflower, egg and cheese. As part of my healthy eating regime I am avoiding eating carbs such as bread, pasta, potatoes and rice for my evening meal. I find that my usual carb heavy meals cause me a lot of bloating and make me feel quite ‘heavy’. I’ve been eating carb free evening meals for a week and a half now (except for one night when I was dying for some bread and ate a bagel!) and I’ve already lost 5lbs! Here’s how you can make this pizza at home…

I started by grating a medium sized cauliflower into a bowl. It was easier to grate than I thought and it only took a few minutes. If you have a food processor, you can also use that to grate the cauliflower.

Once it was grated I microwaved it for 4 minutes.

Using some kitchen roll I squashed the cauliflower down to soak up any excess water.

Back in the bowl, I mixed 1 egg, 1 tsp mixed herbs, a pinch of salt, 30g cheddar and 20g mozzarella. Both the cheeses I used were low fat versions, you can also experiment with other herbs and flavours such as garlic, black pepper or chilli.

Using my hands I pressed out and shaped the cauliflower ‘dough’ onto a lined baking tray. I went for the traditional round shape but this dough is really easy to shape so you could mix it up a bit if you fancied! It was about 5mm thin.

I baked the dough on 200C/400F/Gas Mark 6 for about 12 minutes, it should be bubbling and golden.

While it was baking I prepared my chosen toppings. I didn’t cook my toppings before but I would recommend doing so. The chorizo and cherry tomatoes were fine but I found that the aubergine did not cook as well as I would have liked.

I added my toppings, some more cheese, and popped it back in the oven for about 10 minutes, until the cheese melts. Low fat cheese doesn’t melt very well in the oven, so I did grill the pizza towards the end. So you can bake or grill depending on what toppings you’ve used. You just want the cheese to be melted really.

Here’s a close up to show you what the base is like. The way I can best describe it is similar to an omelette. The cauliflower flavour is not noticeable at all. It definitely does not have a bread texture, so don’t expect it to be just like a regular pizza dough. But it’s a fantastic and tasty alternative. I really enjoyed it, ate the whole thing up, and felt great afterwards! I will be making this again and experimenting with the toppings!

Cauliflower Crust Pizza
Ingredients
  • 1 Medium sized cauliflower
  • 1 Egg
  • 1 tsp Mixed herbs
  • 30g Cheddar
  • 20g Mozzarella
  • A pinch of Salt
  • Desired toppings
Instructions
Grate the cauliflower into a bowl, then microwave it for 4 minutes
Use some kitchen roll to squash the cauliflower down to soak up any excess water
In a bowl, mix the egg, mixed herbs, salt, cheddar and mozzarella. Add the cauliflower and mix in
Press and shape the cauliflower ‘dough’ onto a lined baking tray to 5mm thin
Bake the dough on 200C/400F/Gas Mark 6 for about 12 minutes or until bubbling and golden
Prepare your chosen toppings. Pre-cook any harder vegetables or raw meat beforehand
Add the toppings and put back in the oven for about 10 minutes
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Things To Do With… Leftover Wholemeal Flour

Things To Do With… Leftover Wholemeal Flour

Wholemeal flour (not to be confused with whole-wheat flour) contains all of the wheat grain and is packed with fibre, protein, minerals and vitamins. Unlike regular white flour, nothing is lost during the processing of wholemeal flour and all the goodness is retained. We often choose brown wholemeal bread over white bread when we are dieting or trying to live a healthier lifestyle. And there is good reason to as wholemeal flour is a good source of calcium and iron. It doesn’t keep as long as white flour, but I have made and found some yummy recipes to use it in which will ensure you won’t have it sitting around for long!

Courgette, Linseed & Lemon Muffins Chocolate Marshmallow Teacakes Banana & Cranberry Breakfast Muffins
Uses 50g Self Raising Wholemeal Flour Uses 50g Plain Wholemeal Flour Uses 75g Plain Wholemeal Flour
Staffordshire Oatcakes Deep Filled Homity Pie
Uses 100g Plain Wholemeal Flour Uses 125g Plain Wholemeal Flour
Carrot & Orange Cake Wholemeal Apple Pancakes Toffee Apple Cake
Uses 100g Self Raising Wholemeal Flour Uses 110g Wholemeal Flour Uses 115g Self Raising Wholemeal Flour
Cheese & Marmite Scones Wholemeal Fruit Crumble with Plums Wholemeal Choc Chip Cookies
Uses 140g Plain Wholemeal Flour Uses 200g Plain Wholemeal Flour Uses 240g Plain Wholemeal Flour
Wholemeal Chocolate Cake Wholemeal Pizza Dough Traditional Wholemeal Bread
Uses 240g Plain Wholemeal Flour Uses 500g Strong Wholemeal Bread Flour Uses 500g Strong Wholemeal Bread Flour

 

Main Image Source

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Banana & Cranberry Breakfast Muffins

As you may expect from a person who’s hobby is baking delicious cakes and other tasty treats, my waistline has been expanding recently. So it’s time to sort it out! No more muffin top for me, instead I will be enjoying these Banana & Cranberry Muffins for my breakfasts as part of my healthy eating plan. They contain fruit, oats, wholemeal flour and milk. They don’t contain butter, yay! If you don’t like cranberries, or want a few varieties of these muffins, you can add berries, raisins, orange or lemon zest, and if you fancy a treat, chocolate chips.

I started by measuring out 125g plain flour, 75g wholemeal plan flour, 200g oats, 75g light brown sugar, 1 tbsp baking powder and 1 tsp cinnamon in a large bowl. I stirred it together until fully combined.

In a separate bowl I whisked together 250ml almond milk, 3 tbsp sunflower oil, 2 mashed bananas and 2 egg yolks (keep hold of the whites!). I decided to use unsweetened almond milk because it’s lower in calories and has more health benefits. But you can use any kind of milk you prefer.

I made a well in the dry ingredients and poured in the wet ingredients and stirred until mixed.

In my food mixer I whisked up the egg whites from the 2 eggs until soft peaks formed.

I folded in the egg whites to the batter along with 100g dried cranberries (which can be substituted for berries, other dried fruit etc. as desired).

I put the batter into some tulip muffin cases that I’ve had in my baking box for a while, but you can use regular muffin cases. I then added some extra dried cranberry on top and also sprinkled on some extra oats.

I baked on 200C/400F/Gas Mark 6 for 25 minutes until golden. You can keep these for 5 days in an airtight container, or freeze them and defrost the night before. A batch makes 12 muffins, which is almost 2 and a half weeks worth of grab and go breakfasts! I had one this morning and it was filling, tasty and best of all not overly sweet which is not what you want first thing in the morning.

As these muffins are free from butter I am entering them into myself and Cakeyboi‘s monthly baking challenge, Treat Petite. This month’s theme is ‘Free From’.

Banana & Cranberry Breakfast Muffins
Ingredients
  • 125g Plain flour
  • 75g Wholemeal plain flour
  • 200g + a handful Oats
  • 75g Light brown sugar
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 250ml Almond milk
  • 3 tbsp Sunflower oil
  • 2 Mashed bananas
  • 2 Eggs
  • 100g + a handful Dried cranberries
Instructions
Measuring out the plain flour, wholemeal plan flour, 200g of the oats, light brown sugar, baking powder and cinnamon in a large bowl. Stir together until fully combined
In a separate bowl whisk together the almond milk, sunflower oil, mashed bananas and the yolks from the eggs
Make a well in the dry ingredients and pour in the wet ingredients and stir until mixed
In a food mixer whisk up the egg whites from the eggs until soft peaks form
Fold the egg whites into the batter along with 100g of the dried cranberries
Put the batter into 12 tulip muffin cases, then sprinkle the handful of dried cranberries and handful of oats on top
Bake on 200C/400F/Gas Mark 6 for 25 minutes until golden

Recipe adapted from Good Food.

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Treat Petite January 2014

Welcome to Treat Petite January 2014!
 

If you haven’t already, head on over to Cakeyboi to check out the mammoth amount of entries we received for December’s Happy Holidays theme, such an amazing response!

After a month of Christmas gluttony I can imagine we are all feeling a bit on the heavy side, so this month’s theme is…

Free From
 

That means sugar free, flour free, butter free, egg free… basically taking away a standard baking ingredient so that the recipe is either lighter in texture or has less calories. Or just tastes better! You can also remove ingredients for allergy reasons, like gluten, wheat or dairy.

Remember the idea behind Treat Petite is quite simple – it’s any sweet treat you can think of that’s not a big cake! From cookies to macarons, krispie treats to truffles; we want to see any delicious concoction you conjure up in the kitchen that is individually portioned!! And don’t worry; cupcakes are permitted.

Here are those all important rules;

1. Email kat.buckley@hotmail.com by the 25th of the month, midnight at the latest – include in the
e-mail your name, if you have a blog the URL of your post and name of your blog, recipe and a photo (640x480pixels max) of your bake.

2.  If applicable post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting that particular month

3. Follow Cakeyboi and The Baking Explorer blogs via the Google Join this Site button, if you haven’t already.

4. If you tweet use #treatpetite and mention @MrCakeyboi and @BakingExplorer – we will retweet

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. Add your photo to the ‘Treat Petite’ Pinterest board and request access from Cakeyboi

8. Feel free to enter old posts as long as you update the post and meet all the requirements above!

If you have any questions at all, please contact Cakeyboi or The Baking Explorer.

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