oliveoilandlemon

recipes for healthy living

Tag: raspberries

Lemon & Raspberry cakes – a gluten free treat

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I have mentioned before how I love to bake and it is hotly debated topic in our house as to whether it is more important to have good flavour or whether the item in question is gluten free. Even when we are out and about, I see items touted as gluten free when to be quite honest you might as well be chewing a piece of cardboard. It is getting better out there but it is still my holy grail to try and bake the perfect gluten free bread.
So I’m delighted with this recipe – a perfect light cake, a delicious lemon flavour balanced by raspberries and gluten free treat! No hockey pucks with this one and any berries will work, even small pieces of chopped apple with some cinnamon would be a great alternative.

Lemon & Raspberry Loaves
Makes 12
Oven at 180C

9oz butter
4 1/2 oz caster sugar
6 1/2 oz Gluten free flour (you can use half gf flour and half polenta too)
3 oz ground almonds
Zest and juice of 1 lemon
3 large eggs
250 gr Raspberries
Lemon syrup made from juice of 1 lemon and 1 oz sugar

Beat the sugar and butter together until light and fluffy
Beat in the eggs and flour alternating 1 egg with 1/3 of the flour
Beat in the ground almonds and the zest and juice of the lemon

Transfer to muffin or mini cake pan tins which have been greased and lightly floured
Press in 2 raspberries into each cake and bake for about 20 minutes until lightly golden and cooked through
While they are in the oven, dissolve the juice with the sugar
When the loaves are cooked, cool for about 5 minutes then remove from their tins and place on wire tray over a flat baking sheet.
Spoon the syrup over and leave them to full cooly

Vanilla & Rapsberry Ice Cream – Dairy Free

This is the nicest ice cream recipe I have come up with yet. Making the creme anglaise rather than relying on blending nuts or other fruit meant that it had a far nicer creamer texture that feels like proper ice cream in your mouth. I used almond milk to make it and it worked really well. If you have other berries use them in place of the raspberries. My two at home are pretty hard to please but this was really popular (well I’m judging from the grunts as it was been eaten as my benchmark for satisfaction. Being able to offer Eva dairy ice cream with no dairy actually in it was a great feeling – everyone ate it and I didn’t even mention it was different from what can be bought in the shops.

dairy free raspberry ice cream

Ingredients
4 egg yolks
1/2 cup sugar
1 teaspoon cornflour
1 3/4 cups scalded Almond Milk

250gr organic raspberries
4 tbsp framboise liqueur
1 tsp pure vanilla extract
Seeds of 1/2 vanilla bean

Put Raspberries into a pot with the liqueur and bring to the boil.
Take off the heat and leave to infuse until cool.

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
Reduce to low speed, and add the cornflour and beat until incorporated.
With the mixer still on low, slowly pour the hot milk into the eggs.
When fully incorporated, pour the custard mixture back into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.
The mixture full be very light and airy at first but will gradually thicken and coat the spoon.
Keep the heat down low or the mixture will scramble and there is no recovery.

When cool, pour the sauce through a fine strainer and stir in the vanilla extract and vanilla seeds, if using.
Churn the mixture in an ice cream freezer according to the manufacturer’s directions until almost churned
Transfer to a plastic container and stir in the raspberries and liquid and place in the freezer until ready to serve.

Serve with some more fresh raspberries for a delicious creamy dairy free ice cream.

Dairy Free IceCream

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Raspberry Cheescake – Sugar Free

Raspberry Cheescake II

Raspberries Bowl

I love being able to produce a dessert that my other half will enjoy – when I met him first all food I produced was usually met with suspicion, at first because he did not know whether I was a decent cook or not and latterly, because he could not believe that you could produce a dessert without shed loads of sugar and bad fats. I do like to continue to devise dessert and cake recipes which everyone will enjoy and if I’m not too busy at work I usually find time for a weekend bake-out. So while this week was a bit of a horror workwise, I had made this last weekend and it really worked. There are two versions for the topping – with cream cheese or with silken tofu…(well there had to be a use for that stuff!) Both work really well in this dessert and if you need to avoid dairy, then the silken tofu version is perfect. Just make sure to buy it ‘silken’ as I can tell you it does not turn out appetising with the standard variety.

Makes a standard 8″ cake – serves 6-8

Base
100gr soft chopped dates
100gr cashew nuts
100gr almond flour
100gr porridge oats
100gr chocolate drops melted

Blend the dates, nuts, flour and oats.
Tip into a bowl and stir in the melted chocolate.
Press down into a spring-form tin and chill in the fridge for about 30 minutes.

Topping
500gr berries of choice – I used raspberries
250gr cream cheese or silken tofu
Blend the tofu or cream cheese until smooth
Tip in the berries and blend until fully incorporated
Pour over your base, smooth the top and chill for another 30 minutes at least
Serve with some more berries on the top and enjoy!

The Perfect Power Smoothie

The perfect brekkie

I have got into smoothies again, especially since I usually do a gymnastics class early in the morning. I need to eat before it but need to be careful what I have as turning myself upside down is hard enough without a full tummy interfering. These really work for me, they give me the energy to get through the class and feel good. It is also a great option when you don’t have a lot of time. It provides delicious flavour, a great boost of vitamins and minerals and the protein powder is an easy way to start the day well.

Makes 2
150gr each of raspberries and blueberries
2 scoops of plain flavour protein powder – you could actually use most flavours apart from the chocolate (Which I think is yuck anyway!)
1 banana cut in half lengthways and each length cut in half
A handful of seeds and soaked rolled oats
2 fl oz of water or almond milk

Reserve a few berries for the top of your smoothie
Stick the raspberries, blueberries and protein powder with 2 fl oz liquid into a blender and blitz till smooth
Pour into 2 serving bowls
Place 2 pieces of banana into each
Sprinkle over the seeds and oats and the reserved fruit – admire how pretty it looks
Enjoy and power through the rest of your day!

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