Posts tagged dessert

Healthy desserts! Genius!

And you pop fruit on the top which makes them DOUBLY healthy.

And you pop fruit and yoghurt on the top which makes them DOUBLY healthy.

There’s a trend doing the rounds for nutritious and healthy desserts. Have you caught it? Hard not too – Instagram thrives on luscious pictures of gluten-free and refined-sugar-free treats. The key to them is omitting the current health-scare foods and ignoring the fact that what’s left is nearly-as-bad for us. Then, of course, there’s all those nutrients in nuts etc, so using them is entirely justified. And of course, the cacao powder is ORGANIC, which is a double tick and the virgin coconut oil is ‘healthy fats’, so that’s fine too.

Isn’t life great!

Of course some might argue that rather than waste our more-precious-than-gold spare time whipping up treats, our time might be better spent cooking up a healthy dinner from scratch, but hey, we can’t have it all. And you know, DESSERT.

Am I sounding too cynical? I am, aren’t I?! Actually the wave of new desserts are pretty great. I’m all for exploring ingredients and getting as much variety into your diet as possible, so I’m a big fan. Don’t fool yourself though, this isn’t ‘slimming’ food. This isn’t for every day.

It’s for happy days, when you want to make your family ooooohhhhh and aaaaahhhh and give them a bit of a thrill.

Mondo Organics Chocolate Tart (modified slightly from their gorgeous cookbook)

This recipe is incredibly simple to whip up in a thermomix.

1/2 cup dates (medjool if possible) – soaked in hot water for 20 minutes.
1 cup combined walnuts and almonds
1/2 cup pumpkin seeds
1/4 cup cacao powder (or cocoa powder is also fine)
2 tbsp maple syrup (use the real stuff)
3 tbsp coconut oil, melted or quite soft.

250g good quality dark chocolate
300g silken tofu
1/4 tsp cinnamon (I use cassia, just because that’s what’s in my cupboard right now)
1 tbsp maple syrup or honey.

Blitz together the drained dates, nuts, seeds, cacao, syrup and oil. Add in a bit of the date water if you need to loosen it a bit.

Line a 22cm tart tin with cling wrap. Wear kitchen gloves and use your hands to press the mixture evenly into the base and sides. Refrigerate for 1 hour.

Melt the chocolate either in a bain marie (a metal bowl placed over a saucepan of boiling water – don’t let it touch the water) or the microwave. (This is the bit of the recipe where the thermomix comes into it’s own). Leave the chocolate to cool slightly then blitz in the tofu, cinnamon and sweetener. Pour the mixture into the tart base and return to the fridge to set. (needs a good hour, several hours is better).

Serve with berries and a nice tart yoghurt (these healthy desserts tend to be insanely rich, so the yoghurt cuts through nicely).

**This recipe also works in a 20cm flan tin – double the tofu, cinnamon & syrup.

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Liked this?
Try making my Cacao bliss balls, or my Dairy-free coconut muffins, or this coconut, coconut, coconut, coconut and banana cake.

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The magical power of CAKE and how my kids revealed themselves to actually be competent

My mission recently has been to ‘skill’ my kids. Apparently the best way to help with their self-esteem is not to talk them up, but rather to teach and help them conquer a wide and varied set of skills. Which includes the glorious and the mundane. Sure, learn how to snorkel, read novels and ride bikes but also learn how to polish your shoes, sort through the washing and take care of yourself.

Enthusiasm for the various tasks swings wildly. Feeding the cat is low on the list. They can never remember where the cans are kept. Is it that cupboard? This one? Out in the garage?

Same with breakfast. I reckon they can sort themselves out. But they’re not so sure. What? Find the milk myself? But the container is nearly full and much too heavy for a small wee child to pour. Surely mummy would do a better job….

Which is why I was all agog the other night post-dinner when freshly flopped on the couch I remembered that there was some leftover apple sponge pudding in the fridge. “Kids,” I yelled, between sips of pinot gris, “there’s dessert for you if you can find it.” I mentioned cake, yoghurt etc and in a flash they were off. Five minutes later they returned, pleased as punch with themselves. Somehow they’d found the cake, dished out servings, heated it in the microwave and topped it with yoghurt.

Astonishing what they are actually capable of.

SO delish, and keeps in the fridge for several days.

SO delish, and keeps in the fridge for several days.

Apple sponge pudding – based on a recipe by Nola Treloar from a Country Women’s Association cookbook

25g butter
4-5 apples (any sort), peeled, roughly chopped
1/2 tsp cinnamon
1 tbsp brown or raw sugar

Sponge
80g butter, melted
1 tsp vanilla extract
1/4 cup brown sugar
1 egg
1 cup milk
1 cup self-raising flour
Pinch salt

Heat a frying pan over medium/high heat. Melt the butter then add in the apple. Stir every couple of minutes until softening nicely. Sprinkle over the cinnamon and sugar. Mix for another minute or so, then set aside to cool slightly.

Preheat the oven to 160C. Grease a baking or pie dish. Tip the apple mix evenly over the base – include all the juices.

In a large bowl, whisk together the butter and vanilla. Then whisk in the sugar, then the egg. Mix through the milk. Sift over the flour and salt. Whisk it all together into a glorious, lump-free batter.

Pour the mixture over the apples. Pop into the oven and bake for 40-45 minutes until golden.

Serve as is, or with yoghurt or ice-cream.

Serves 6-8

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