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In the best interests of health, almost any cake recipe can be converted, by using the following substitutions. Proportions may be altered to taste. Remember, if it costs a little more, it is only because in the long term it will save you a lot more in doctor’s and chemist’s bills. You will be surprised at how much tastier the natural alternative is.
Instead Of Rather use
1 cup oil 1/2 cup fresh cream or NC Dairy-Free Cream
1 cup sugar 1/2 cup NC honey or NC fructose
Refined flour NC wholewheat pastry flour
Baking powder NC aluminium-free baking powder, or follow recipe given above
Synthetic vanilla NC Natural Vanilla (optional)
Chocolate Carob Powder
Aluminium-Free Baking Powder
1 part NC potassium bicarbonate
2 parts NC cream of tartar
2 parts corn flour or arrowroot powder
Store separately in refrigerator. Mix together only for your immediate needs, and use as you would conventional baking powder.
Hazelnut Gateau
3 eggs
1/2 cup NC wholewheat pastry flour
1/4 cup ground NC hazelnuts
1/3 cup NC honey
You may use any nut in place of the hazelnuts, or even leave out the nuts and add a bit more whole-wheat flour. The results are much the same. Rub out 2 cake tins with cream. Preheat oven to 220C. Separate eggs. Place egg-whites in large mixing-bowl and whisk until very stiff. Add honey and whisk a little more. Add yolks and whisk a little more. Gently fold in whole-wheat flour and hazelnuts. When well mixed in, pour into prepared tins (or muffin tins or cake cups) and bake in centre of oven for 15-20 min. until just firm. Place on cooling trays and allow to settle.
Honey-Date Cake
1 cup NC honey
1 cup cream
1 cup NC wholewheat pastry flour
1 tsp NC coriander
4 eggs
2 cups finely chopped NC dates
1/4 cup chopped NC nuts
Preheat oven to 180C. Separate eggs. Beat whites until stiff. Slowly add honey and continue beating. Add egg-yolks and beat for another minute. Whip cream separately, until stiff. Gently fold whipped cream into egg mixture. Toss flour with coriander and dates, and then gently fold into mixture. Pour into non-stick baking-tray. Bake for 3/4 hour.
Apple Sponge
3 Tbsp cream
1/2 cup NC fructose
1/4 cup milk
3 egg-yolks, beaten
1 cup NC wholewheat pastry flour
1/4 tsp NC sea salt
1 cup unsweetened apple
1 cup cream
1/2 cup NC honey
ground NC cardamon
Cream fructose and cream together. Separate the egg-yolks from the egg-whites. Beat the egg-yolks well, and add the egg-yolks and the milk to the creamed mixture. Fold in the ww flour and salt. Beat the egg-whites until stiff, and add to the batter. Pour this batter into a pie dish. Chop the apple fine and spoon over the batter. Sprinkle ground cardamon on top. Bake for 30 min. at 180C. While still hot, pour over sauce made from 1 cup cream and 1/2 cup honey.
Cheese Cake
1/2 cup NC coconut
1/2 cup Weetbix, crushed
3 Tbsp cream
2 Tbsp NC fructose or NC honey
Mix the above ingredients, and sprinkle in pie-dish. Bake for 10 min. at 180C.
Filling:
2 cups cream cheese
1/2 cup NC fructose
2 eggs
2 Tbsp lemon juice
1 Tbsp lemon-rind
Separate eggs. Beat cream cheese and fructose until light and fluffy. Beat in egg-yolks, lemon juice and lemon-rind until smooth. Beat egg-yolks in bowl until stiff. Fold beaten egg-whites into cream cheese mixture. Spread evenly in crust. Bake at 180C for 30 min. Refrigerate until cool. Mix 1/2 cup sour cream and 1 Tbsp fructose, and carefully spread over cheese cake before serving
Sponge Cake
3 eggs
1/3 cup NC honey
1/2 cup NC wholewheat pastry flour
1/4 cup NC hazelnuts ground
Pre-heat oven. Separate eggs. Beat whites until stiff. Add honey and continue beating. Add egg-yolks and beat for a further minute. Gently fold in flour and ground nuts. Place in non-stick baking-tray. Bake @ 220C for 15 minutes. Allow to cool. See Icing Suggestions.
Fruit Cake (F)
8 Tbsp NC coconut
4 Tbsp NC peanut butter
9 Tbsp NC honey
1 1/2 Tbsp NC molasses
3 tsp NC aluminium-free baking powder
1 cup NC raisins
2 cup NC wholewheat pastry flour
1 cup NC dates
1/2 cup NC pecans
1 egg
1 cup grape juice
1/4 tsp NC sea salt
Blend coconut to paste with a little water. Chop pecans and dates separately. Coat dates and raisins with some of the flour. Mix all ingredients together, and bake at 300F or 160C for 45 min. to 1 hr.
Note: Flour may be sifted for lighter cake.
Carrot Cake
2 cups NC fructose
2 tsp NC aluminium-free baking powder
2 cups NC wholewheat pastry flour
2 cups cream or butter
3 cups grated carrot
4 eggs
1 tsp NC sea salt
3/4 cup chopped NC walnuts
Mix all the ingredients together. Bake for 45 min. at 180C.
Icing:
1/2 cup cream cheese
4 Tbsp butter or cream
1/2 cup NC ructose
Mix and spread between, and on top of, cake. Delicious!
Yoghurt Scones
4 tbsp butter
2 cups NC wholewheat pastry flour
2 tsp NC aluminium-free baking powder
2 tbsp NC fructose
2 tbsp NC raisins
1 tsp NC sea salt
NC plain yoghurt to mix
Rub the butter into the flour, baking powder and fructose. Add the raisins and salt and mix well. Add enough yoghurt to mix to a fairly stiff dough. Knead the mixture. Form into desired scone shapes. Bake at 225^C for 15 minutes. Remove and cool. Sprinkle with icing sugar made by blending fructose until fine. Delicious.
Date Cake
2 cups NC dates cooked
3 cups ground NC oats or NC wholewheat pastry flour
3 eggs
4 tsp NC aluminium-free baking powder
3 Tbsp NC fructose
1 tsp NC sea salt
1/2 cup cream or sour
1/2 cup milk
Mix all the above ingredients together. Place in baking pan.
Bake in preheated oven @ 200^C for 15 – 20 minutes. While still hot pour sauce made of 2Tbsp honey and 2Tbsp cream over this. Serve as is or with whipped cream, custard or ice cream. Lovely.
Apple Bake with honey
6 Granny Smith apples
1/2 cup NC honey
1/2 cup orange juice
1t grated orange rind
1T lemon juice
1/4 tsp NC cardamon
Peel, core and grate apples. Place all ingredients in a saucepan, cover and simmer for 10 minutes until tender. Transfer to a medium sized baking pan. Allow to cool while preparing batter.
Batter:-
3/4 cup NC wholewheat pastry flour
pinch NC sea salt
2t NC aluminium-free baking powder
3/4 cup buttermilk or sour cream
2 eggs
1/2 cup NC fructose or NC honey
Mix all ingredients together. Pour batter over apples and bake at 180^ for 25 – 30 minutes until golden. Pour glaze made of 2T cream and 2T honey over top of apple bake while still hot. Serve hot or cold as a cake or dessert. Delicious with ice cream, whipped cream or custard. TIP Add a few pieces of fresh or dried naartjie peel to the simmering apples and remove before pouring the batter over.
Banana Cake
1/2 cup cream or butter
1 1/2 cups NC fructose
1/4 cup buttermilk or NC yoghurt or milk
1 cup mashed ripe bananas
1/2 cup chopped NC almonds or NC nuts
2 large eggs
2 cups NC wholewheat pastry flour
1 tsp NC aluminium-free baking powder
1 tsp NC sea salt
Mix flour, salt, baking powder together. Cream butter and fructose until creamy. Add eggs and beat in till fluffy. Into buttermilk blend in bananas and nuts and stir in alternately with flour mixture into a batter. Pour in loaf pan or place in muffin tin which is slightly greased. Bake in preheated oven at 180^C for 30 minutes or until done.Dust with icing made from fructose.
Coconut Swiss Rolls
2 cups NC wholewheat pastry flour
1/8 tsp NC sea salt
1/2 cup butter
1/2 tsp NC vanilla
1/4 cup NC fructose
1 tsp NC aluminium-free baking powder
2 eggs
NC coconut
Mix flour, fructose, salt and baking powder in a bowl. Rub in butter finely. Beat eggs well and add the vanilla. Add about 2/3 of the egg mixture to the dry ingredients and blend to a softish dough. Roll out dough to 5mm thickness. Cut in small rectangles, fill with coconut filling and roll up. Dip in well beaten egg and then roll in coconut. Place on greased sheets and bake in preheated oven at 180^C for 10 – 15 minutes.
Coconut Filling
1/3 cup cream
1 tsp NC vanilla
1/2 cup NC coconut
1/3 cup NC fructose
1/4 cup sultanas (optional)
Blend together above ingredients in small bowl. Place onto rectangles.
Walnut Cake
2 cups NC wholewheat pastry flour
pinch NC sea salt
3/4 cup chopped NC nuts
1 tsp NC vanilla
1/4 cup milk
1 tsp NC aluminium-free baking powder
3/4 cup butter
3/4 cup NC fructose
3 eggs
Cream butter till soft. Add fructose and beat till light. Add eggs one at a time and beat well after each addition. Add vanilla. Mix dry ingredients and add alternately with milk. Place mixture in a greased loaf pan. Bake in a preheated oven at 180^C for 30 minutes switch down to 125^C and bake till cake is done. Leave in pan for 10 minutes then cool and spread with icing.
Icing:
2tbsp milk
1 tbsp cream or butter
1 or 2 tbsp NC carob powder.
Mix the above on low heat then beat in one egg yolk. Then add enough fructose to sweeten.
Queen Elizabeth Cake
1 cup boiling water
1 cup chopped NC dates
2 tsp NC aluminium-free baking powder
1/2 cup NC fructose
1/4 cup cream or butter
1 egg
1 tsp NC vanilla
1 1/2 cups NC wholewheat pastry flour
pinch NC sea salt
Pour boiling water over chopped dates and leave to steep. Cream fructose and butter, add egg and vanilla and beat well. Mix dry ingredients and add to above mixture. Add date mixture. Pour into greased cake pan or loaf tin. Bake in preheated oven at 180^C for 25 – 30 minutes or until done.
Icing:
5tbsp NC fructose
5 tbsp fresh cream
2 tbsp butter
Mix together and spread over cake. Sprinkle with crushed nuts.
Semolina Shortbread
1 cup butter
1 1/2 cups NC wholewheat pastry flour
2 cups NC semolina
1 1/4 cups NC fructose
1 tsp NC aluminium-free baking powder
Mix dry ingredients. Rub in butter and knead together. Grease a round baking dish and press mixture into it. Bake in a preheated oven at 180^C for about 25 minutes or until golden brown. When still warm,cut into triangles and dust lightly with icing sugar made by blending fructose until fine.
Carob Mousse
80 g NC raisins
80 g NC sunflower seeds
2 or 3 bananas
150 ml milk
6 tsp (30 ml) NC carob powder
Dry mill the sunflower seeds in your blender till fine. Now add the raisins, milk and bananas and blend well. Lastly, add the NC carob powder and blend till smooth. Chill thoroughly. Serve with whipped cream. Serves 3.
Fudgy Carob Brownies
1 cup NC honey
1 Tbsp NC natural vanilla
1/2 cup sesame paste
1/2 cup NC carob powder
1 tsp NC sea salt
2/3 cup milk
1 1/2 tsp coffee substitute
Stir into the above ingredients, 2 cups ww flour and 1 cup nuts. Spoon into a 20 cm square, oiled baking-tray or a non-stick pan. Bake at 375F for 30 minutes till firm. Do not overbake. Frost with Carob Peanut Butter Icing. See Icing recipe below.
Note: Milk used may be soy or regular dairy milk, and 1/2 cup peanut butter may be substituted for 1/2 cup sesame paste.
Carob-Peanut Butter Icing (Spread for Brownies)
Heat in saucepan till thick
1/2 cup water
1/3 cup NC carob powder
Remove from heat and add:
1/4 cup water
1/2 cup date butter
1/4 tsp NC sea salt
1 tsp NC natural vanilla
1/2 cup NC peanut butter
Spread on brownies
Simple Icing Suggestions
Although a little sugar now and then is not that harmful, sugary icings are not the best for health. Once you have cut sugar out for some time, you will discover for yourself that, indirectly, sugar is the major cause of sneezing, colds and coughs. You can make a number of delicious toppings, using only natural ingredients. Be different and serve the cake un-iced and then have your (warm) liquidized topping in a gravy bowl. Allow guests to pour their own topping over their portion. Always allow cake to cool before adding icing.
1) Mix 1/2 cup cream and 1/4 cup NC honey together. Gently heat and serve warm. Do not overheat cream or honey.
2) Blend 2 cups pitted dates with 1 cup milk, or as desired.
3) Blend any fruit in season, together with milk and NC honey to taste.
4) Top with Farmhouse Ice-cream.
5) Try any of the toppings listed below.
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Delicious Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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