Category Archives: Goodness cakes

My take on Christmas cakes…

IMG_5504.JPGI’m afraid I don’t like Christmas cake; I just don’t like heavy duty fruit cakes, even before I stopped eating sugar I didn’t like them. I do however like a lot of the elements: the spices, the dried fruit, the nuts, so many flavours that I love, just not packed into a heavy rich cake and fed alcohol 😦

So this year, I’ve made my own lighter, gluten free, sugar free, fat free version, designed for my palate, sure, but the recipe might also be useful if you have guests at Christmas with intolerances or if you just don’t fancy going completely mad for a change…?!

IMG_5505-0.JPGThis makes it look like the cinnamon sticks are huge, but it’s just the angle of the photo! The cinnamon sticks are indeed lovely though, another winner from Just Ingredients, I also used their lemon peel powder and orange peel powder (very cool) and with the nutmeg and allspice too, these smelt divine.

Ingredients

3 heaped tablespoons finely ground almonds
1 heaped tablespoon chestnut flour (it doesn’t have to be chestnut flour, it can be 100% ground almonds, or a mixture with another gluten free flour)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 tsp lemon peel powder
2 tsp orange peel powder
200g mixed dried fruit, I used raisins, sultanas, cranberries
2 large eggs
2 tsp baking powder (I used a gluten free one)
2 apples
100g Greek yoghurt

Method

Preheat oven to 180C. I use a silicone mini loaf tray to make these cakes, you can use cupcake liners or a muffin tray of you don’t have one.

Mix all of the ground almonds and other flour, if using, in a mixing bowl with all of the spices and the baking powder.

Chop the apple up to remove the core and put it all into a small bowl blender. Process the apple to chop it up, keep scraping the sides down, and process again and repeat until the apple starts to become mushy and liquid.

Mix the apple mulch with the eggs and yoghurt then fold it into the flour mixture. Throw in the dried fruit and stir it through so that it’s all spread evenly through the mixture.

Spoon the mixture into your mini loaf/cupcake/muffin tray and bake for 20 minutes.

These are good straight out of the oven, like any cakes really, but they’re even better left to cool and eaten a few hours later, or even the next day, to allow the flavours to really come out.

IMG_5506.JPGI’m bringing my little baby goodness packed Christmas goodness cakes to this week’s Fiesta Friday, this week being co hosting by the divine and wonderful, Prudy, and the equally fabulous, Jess, come along and join in the fun…

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Spinach and mixed nuts cakes..

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IMG_4426.JPGMy last post was a week ago celebrating my first year anniversary of blogging; I’ve cooked and made lots of different foods in that week but haven’t been ready to post anything as I’ve been so overwhelmed with all of your lovely responses to my post that I haven’t wanted to move the post down the page! I know, silly really…sentimental thing that I am…I just loved your comments and your support so much. Thank you all over again xx

So, of all the creations that have come out of my kitchen, I now have to decide what to share with you today (they will all come out to play at some point over the next week though, rest assured) and what to bring to this week’s Fiesta Friday, so how about my spinach and nut cakes and my mezze brunch today…

IMG_4482.JPGHere we have a trio of dips, left to right:
Roasted butternut squash homous with creole spices
Sweet potato and chermoula dip
Aubergine and garlic roasted in my own spice mix and whizzed into a dip with tahini sauce

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IMG_4484.JPGAnd with the carrot sticks and roasted butternut squash, my spinach and nut cakes:

Ingredients

250g bag baby spinach
Handful almonds
Handful cashews
Handful brazils (all raw nuts)
3-4 garlic cloves
2 teaspoons cumin
4 teaspoons coriander
2 teaspoons paprika
Salt and pepper
1 egg

Method

In a food processor, chop up all of the spinach and garlic
In a small bowl blender, chop the nuts until the form a crumb
Then mix everything together with all of the rest of the ingredients
I then spooned the mixture into my mini loaf silicone baking trays and baked at 180C for 25 minutes
They’re nice warm, but they set more when they are cold and its therefore easier to pile dips on them!

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IMG_4415.JPGYum yum yum!!!! What more can I say? Perfect if you’ve got a bag of spinach to use up like I did!!

Time to head over to Friday Friday and meet all of my wonderful blog friends for the fabulous weekly blog party, co hosted once again this week by the fabulous Julianna and Hilda…check it out, and consider co hosting, it’s great fun, just let Angie know, and whilst you’re there, check out her amazing Chocoflans! Wow!!!

Have a great weekend xx