Cake With A Kick: Chocolate Chilli Cupcakes with Avocado “Creamy” Frosting

Cakes 2

cakes 4

   ✔Refined Sugar Free

✔ Gluten Free

So right now I’m going though a seriously chronic case of post-holiday depression but sadly I don’t think the doctors wold find it particularly prescription worthy. Instead I spend every waking moment of my free time (when I’m not undertaking high doses of retail therapy) baking.

I love delectable biscuits, slices and cakes as much as the next person but I generally (until now) opt to steer clear of them for obvious reasons. There is so much to love about the taste and textures of freshly baked treats but we all know that the nutritional value is nothing to get excited about. However I really NEED cake during this time of acclimatizing to back regular life after 6 months of travelling and spending time back  traipsing in between relatives in England.

These cakes are in-fact not only just an easy way to avoid carborific and sugar loaded treats but they actually contain SUPER FOODS that are packed with nutritional ingredients. Chili contains the same amount of Vitamin C as oranges and works to boost your metabolism and speed up the weight loss process. I use avocado as a cream substitute for the frosting.. the creamy high-fat content and its obscure flavour works really well with sweet recipes as well as savoury. As for the health benefits of avocado, what a gem of a fruit! Thank-you God for Avo. Did you know that if you were plonked on a random dessert island with nothing but avocado and your own skin to eat you would survive (eating your own skin not necessary)! Its high in fiber, sodium and cholesterol-free, provides 20 essential nutrients, vitamins A, C, D, E, K and the B vitamins and is rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids). Bloody hell thats a list…not to mention it is known to whiten the whites of your eyes and add a shine to your hair!

Prep: 15 minutes + cooking: 20 minutes

Makes 12 cupcakes

You will need

For the cake mixture:

  • 1 1/4 cup gluten-free self raising flour
  • 1/2 cup desiccated coconut
  • 1/2  cup of cacao OR unsweetened dark chocolate baking cocoa
  • 60 grams 70-80 % cocoa dark chocolate
  • 4 tsps coconut butter
  • 1/4 tsp bi-carbonate soda
  • 1/4 tsp baking powder
  • 3 tsps honey
  • 3 eggs
  • 70 grams natural sweetener OR raw sugar
  • 1/2 cup of almond milk
  • 1 tsp lemon juice

For the chocolate frosting:

  • 2 ripe avocados
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/4 cup of  cacao or unsweetened dark chocolate baking cocoa
  • 20 grams 70-80 % cocoa dark chocolate
  • half a fresh chili OR 2 tsp chili flakes

How to

For the cake mixture:

  1. Preheat the oven to 160Cº and set aside a tray with 12 cupcake papers
  2. Sift together the flour and cacao then add the bi-carb, baking powder and desiccated coconut
  3. Place the chocolate and coconut butter in a saucepan over a low heat until melted
  4. Pour melted chocolate and butter into the mixture and add the honey and whisk with an electric whisk for 1 minute
  5. Heat the almond milk over a low heat for 3 minutes before taking off and stirring, it should have began to thicken by this stage.
  6. Stir in the lemon juice with the milk and pour in to the mixture (option: you can also add 1/2 a fresh chili or 1 tsp chili flakes at this point for an extra kick)
  7. Whisk the eggs and add to the mixture and proceed to whisk the mixture for an additional 2-3 minutes until smooth
  8. Scoop 1 1/2 tbsp into each cupcake holder and place into the oven for 20 minutes
  9. Set aside to cool for 15 minutes

For the chocolate frosting:

  1. Chop up the avocados and place in a mixing bowl
  2. Place the chocolate in a saucepan over a low heat until melted
  3. Add the chocolate, vanilla extract, lemon juice, cacao
  4. Mix with an electric whicker for 2 minutes
  5. Once the frosting is smooth and there are no avocado lumps
  6. Finely grate the chilli into the mixture OR add the desired amount of chilli flakes (recommended 2 tsps)
  7. Whisk for a further 1 minute

Keep Thriving! ♥ Anya

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Avoid Chippy Slap Syndrome: Crispy Kale Chips

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✔Gluten Free

✔ Vegan

✔Refined-Sugar Free

✔Dairy Free

What better way to enhance your healthy diet than to warmly welcome the Queen of Greens, Kale into your regular eating habits. Kale is one of the healthiest vegetables on the planet and consuming it regularly can inflict phenomenal positive consequences on your insides.  Half a cup of chopped Kale contains approximately 15 calories and absolutely bombards your body with a delightful array of vitamins. It also contains a substantial amount of iron, manganese, phosphorus and copper. Additionally, Kale has also been found to improve and maintain healthy eyesight! Whats not to love, right?

Okay I’ll admit that Kale isn’t necessarily the MOST spectacular substance that your tastebuds have to look forward to but I personally believe that Kale chips are a different story. Salty, crispy and ready in 20 minutes…delicious.

Prep: 5 minutes + cooking: 20 minutes

You will need 

  • 1 head of Kale
  • 1 Tbs olive oil
  • pinch of salt

How to

  1. Pre-heat oven to 190 Cº
  2. Remove the ribs from the Kale and shop into 2 inch pieces
  3. Cook for 20 minutes, turning over after 10

Note: Kale is a seriously loaded weapon of nutrition however it does contain oxalates, naturally substances that can potentially cause problems with absorbing calcium so try to steer clear of dairy substances when consuming Kale!

Keep Thriving! ♥ Anya

I Just Want Big Bowl of Pasta: Zuchinni Noodles w/ Spicy Tomato and Walnut Sauce

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   ✔Refined Sugar Free

✔ Gluten Free

If there is something more satisfying in this world then a big stodgy, cheesy bowl of pasta, then please, enlighten me now. My tummy grumbles at the thought of creamy mushroom ravioli or heavily laden plate of cheese and tomato pasta bake. HOWEVER, we must remember that (white) pasta is not our friend.

White pasta is predominantly made from refined white flour which contains almost no dietary nutrition. It is particularly high in GI (glycemic index) carbohydrates which releases sugars into the bloodstream at a very rapid speed. This in turn causes your blood sugars to rise which triggers a rise in insulin that works to bring your sugar levels back down to a normal level (clever I know).  But here is the part that really hurts…the body deals with the rise in blood sugars by storing the pasta as fat. Pasta is spiteful. It provides so much satisfaction and then moves on to heartlessly inhibiting those fat cells around your stomach  (the reason many people have discovered that pasta “bloats” them).

So the other day I was having one of those sitting on the couch watching movies all day kind of days and naturally all I could think of was pasta. Although I’m not entirely gluten free after largely cutting it out of my diet I genuinely feel the size of a three-story house after eating pasta. This was not an option as I had to squeeze into my skins for work that evening ( I work in a sportswear store).

So cutting a pretty damn short story shorter, I then came up with this delicious recipe for the perfect pasta craving cure. I am not claiming that this recipe out does an actual bowl of pasta but I think anything that leads you to repeatedly question if what your eating is actually healthy because its so delicious, is a success. Zucchinis are super cheap at the moment, I did a quick calculation and I came to the conclusion that a bowl of zucchini noodles works out about 0.5% more expensive than a bowl of pasta…a very small sacrifice to make for a significant on your diet.

Prep: 5-10 minutes + cooking: 15 minutes

Serves 2-3

You will need

  • 3 zucchinis
  • 1 ripe avocado
  • 2 tomatoes
  • 1/2 cup walnuts
  • 1 garlic clove
  • 3 Tsps chili flakes
  • 2 Tbps olive oil
  • A handful of rocket
  • 6 Pork Chipolatas
  • Pinch of salt
  • Cracked pepper
  • Goats cheese (desired amount)

How to

  1. Peel off the green skin of the zucchinis with a potato peeler (its fairly bitter and looks less noodle-ish) Now keep peeling off strips until you reach the seeds then STOP
  2. If you have a griddle (if not use a non-stick frying pan)  place it over a medium heat and lay on the tomatoes (cut in half), the zuchinni “insides” (NOT THE NOODLES), the chipolatas and garlic clove
  3. Once the tomatoes are almost cooked add the walnuts for 1-2 minutes
  4. Using a blender or a food processor combine the avocado, olive oil, garlic clove, zuchinni insides, tomatoes, salt and pepper and chili flakes
  5. Place the zucchini noodles in a steamer for no more than 1 minute, they cook VERY quickly
  6. Chop up the chipolatas and combine with the sauce
  7. Pour the sauce over the noodles, toss with the walnuts, goats cheese and rocket

Keep Thriving! ♥ Anya