Orange chocolate cake -Appelsiinisuklaakakku

ImageMy friend had a BBQ party and I wanted to bring something special like a cake. Everyone else was bringing savoury things so I thought after the tasty grill food something heavy and sweet would be good. I love cakes and of course wanted to make sure I am able to eat the dessert too so I made again dairy, egg and gluten free cake! I was very happy with it and wanted to share the recipe with you. You can obviously do it with dairy too, this is just the version I used. Also all of you who maybe already bored with my special diet recipes I guarantee when the situation is over and I manage to get some special formula for my baby and reduce breastfeeding I will start adding amazing ”normal” recipes again. I, however, think I may need to do these special diet ones on the side if my baby girl’s allergies won’t pass quickly.

It has been a crazy roller coaster and I feel it just gets worse. Now when she is feeding huge amounts of breast milk the allergens pass through in bigger amounts too. Again yesterday I ate something unsuitable (my guess is lentils…) and today she woke up with the horrendous rash everywhere in her body. Therefore I am leaning towards quitting breastfeeding and moving to formula. I know they say ”boob is the best” and I totally agree if the child is not as allergic as mine. At the moment I feel ”boob is the worst”, there is always some new food that causes reactions and poor little thing suffers. Anyway, I hope things will change soon as we will see the specialist in a week’s time. Until then…special diet continues..

Cake base:

5dl (2 1/2 cup) gluten free flour or normal white flour if possible

2dl (1 cup) sugar

2 tsp baking powder

1/2 tsp baking soda

100g grated dark chocolate or alternatively dairy free rice milk chocolate

2 orange zests grated

150g margarin (dairy free if needed)

1 tbs cashew butter

1 tsp vanilla extract

250dl (250ml) rice milk

1/2dl (50ml)  orange juice form the oranges

Filling:

Apricot marmelade/jam

Oat cream mixed with sugar, vanilla sugar and vanilla extract

Icing:

1dl (100ml) oat cream

1dl (1/2 cup) dark brown sugar

1 tbs Cointreau orange liquor

6 pieces of dark chocolate

1. Mix together dry ingredients.

2. Melt the margarin in the pan, add cashew cream and vanilla extract.

3. Pour margarin mix and rice milk into the dry ingredients and mix well.

4. Bake in 175 celsius degrees for 40-50min.

5. Let the cake cool down. Cut it in half.

6. Spread the jam on the base and oat cream mix on the top of it.

7. Prepare the icing.

8. Boil oat cream and sugar in the pan 5-7min until thick. Add Cointreau and chocolate pieces. Spread the icing on the top of the cake.

9. Decorate the cake with some orange.

TIP: If you want to have a moist cake use rice milk on the base and top and brush it and let it absorb.

Dairy, egg and gluten free chocolaty banana rum raisin cake -Pian suklainen rommirusina banaanikakku

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1 dl (100ml so 1/2 cup) raisins

1/2dl (50ml so 1/4 cup) rum

150g dairy free margarin

2dl (1 cup) sugar

2 bananas mashed

1 tsp vanilla extract

4 dl gluten free flour preferably self-raising

2 tsp baking powder (if you don’t have self-raising flour use double amount of baking powder)

1 tsp ground cinnamon

50g grated dairy free dark chocolate

3 tbs coco powder

2dl (200ml so 1cup) rice milk (or soy milk)

1. Soak raisins in rum.

2. Whisk margarin and sugar.

3. Mix the dry ingredients.

4. Add mashed bananans and vanilla extract to the margarin sugar mix.

5. Add dry ingredients into the mixture together with the rice milk. Mix well.

6. Cook in a cake tin for 30min in 175 celsius degrees.

I coated the cake with vanilla flavoured oat cream (1 pack of oat cream, 1 tbs sugar, 1 tsp vanilla sugar and 1 tsp of vanilla extract) and it was tasty but you can also use the avocado chocolate mousse recipe found in my blog and have that as an icing on the cake. Alternatively if you can use soy, whip the soy cream or serve with the soy custard, they would go lovely with the cake as well! Oh and almost forgot to mention..I cut the cake half and mashed banana and miz it with a small amount of oat cream and put it in between the cake to give some moist!

Bill Granger’s breakfast loaf -gluten, dairy and egg free

photo (23)I bought an amazing cook book yesterday. It has all the recipes of my favourite chef Bill Granger. The book was only four pounds in our local second hand book store and I didn’t even have to glimpse it through as I knew I would want it. I have been watching Bill Granger’s TV show where he is touring around UK and I absolutely love his recipes. He is so health conscious but recipes whilst being healthy are always mouthwatering. So if you need a good cookbook I warmly recommend Bill Granger’s Every Day. I am planning to cook it through and will drop some of the recipes to this blog.

I baked the breakfast loaf yesterday following Bill Granger..Well..I almost followed the recipe but not quite so here is my version of it.

50g rolled oats (1/2 cup = 1dl)

300 ml oat milk (Granger uses regular milk)

240g (2 cups =4 dl) plain white gluten free flour (Granger used regular self raising flour or wholemeal)

2 tsp baking powder

150ml (approximately 175g) dried fruits and nuts (crushed walnuts and hazelnuts, small pieces or dried apricot, raisins and dried cranberries, Granger used 125 dried cherries and 50g dried apple, 3 tbs crushed almonds)

75g (1/3 cup+3/4dl) soft brown sugar

2 tsp cinnamon

3 tbs honey (I used Acasia)

1 tsp Orgran No Egg + 2 tsp water (Granger used 1 egg  lightly beaten)

on the top some rolled oats

1. Soak the rolled oats with the oat milk for 30minutes.

2. Preheat the oven in 180 celsius degrees. Grease and line the bread tin.

3. Mix the flour and baking powder in a bowl.

4. Stir in rolled oats with oat milk, dried fruit, sugar, cinnamon, honey, No Egg mix and mix together well.

5. Pour it to the bread tin and bake for 35-45 minutes.

I can guarantee this is tasty!!! Bear in mind that when not using regular wheat flour the dough does not raise a lot but the flavour is amazing!

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Strawberry tart -Mansikkatorttu

ImageWhat do we Finns love in summer -berries. Our forests and fields are full of berries. Wild forest blueberries, strawberries, raspberries, lingonberries, cloudberries…planted blackcurrants, redcurrants, strawberries, raspberries..All these amazing treats just a hand pick away. My little daughter tasted blueberries for the first time and loved them, who wouldn’t. Wild blueberries are so tasty, drastically different from bush blueberries as I have noted before.

I will continue to add raw food delights to my blog. I know, you must think I have lost my mind being so excited about  raw food. I want to highlight that I am interested in ”raakaruoka” not ”elävä ravinto” as we distinguish those two in Finnish. In English I don’t know whether there is such a clear distinction between ”raw food” which is uncooked food and delights made of mainly nuts etc. to replace flour, eggs, dairy and so on, whereas ”living raw food” is more about growing your own stuff and eating sprouts and all sort of greenies, I am not into that 🙂 I love good food so much so for me something that does not taste good even though being healthy is useless!

The recipe below is a fantastic alternative for strawberry cake. It is gluten, egg and dairy free so perfectly suitable for people with these allergies (of course nut allergic cannot eat this!!). This recipe is also from the book called ”Raw food delights”. Even my carnivore Aussie man loves these kind of raw food treats and that is a win!

Base:

7 dl (700ml) almonds

5 tbs honey

3 tbs vegetable oil

Filling:

3 pureed bananas

1/2 litre of strawberries

Topping:

5 dl (500ml) cashew cream (see the recipe in this post )

Decoration:

1/2 litre of strawberries

1. Crush almonds in a blender.

2. Add honey, oil and salt. Blend more.

3. Press half of the mixture in a cake tin or on the plate.

4. Pour half of the banana puree on top and half of the sliced strawberries on the top of them.

5. Add the half of the rest of the base mix on the top of banana puree and strawberries.

6. Add the rest of the banana puree and sliced strawberries.

7. Pour and press the rest of the base mix on top.

8. Pour cashew cream on top and decorate with strawberries.

Enjoy on a beautiful summer day!!!

Raw Food Chocolate Cake -Raakaruoka suklaa kakku

KuvaI promised to share the raw food chocolate cake recipe with you. This recipe is from the book called Raw Food Delights. I guess it is originally a Swedish book or at least the writer is Swedish based on what I have heard. You would not know that this cake is raw food and never ever even seen an oven. Like I mentioned in my previous post this dairy, egg and gluten (wheat, rye, barley) free diet is a totally new world for me. I, however, have decided to make most of it. The interesting thing is that for the past few weeks when I have not eaten any dairy I have felt much better physically. My whole body feels somehow cleaner and my tummy is happier. I will not become a vegan as I love my steak but I have to say that other animal’s milk that is actually meant for its calf does not make sense to me anymore. The more I think about it the more unlikely it is that I will go back using milk as such again. Butter and cheese are very processed so I don’t mind them but milk as a milk, strange. Like one of my friend noted the whole Finnish culture and cuisine is around milk. Grown up men drink milk from the can, at the grill in the middle of the night a Finnish man buys  sausages and chips with the can of milk. We drink milk, piimä (buttermilk), quark, smetana, cream, yoghurt…all the time every day.  A trip to Spain was also very eye opening as Spanish don’t use that much milk but the cuisine is fantastic. I guess we have made ourselves dependent on milk even though there are many other things we could eat and cook. The recipe below is probably the best demonstration about this. After eating this delicious coco dream you will ask where do we even need milk and eggs!? Also, this recipe is perfect if you have a toddler and don’t want to pump them full of sugar or E code preservatives and colourings! I have also another raw food cake recipe for you that is a white chocolate strawberry cake alternative and will share it with you soon. For all these amazing recipes I have to thank my dear cousin who has been baking these treats for me during the summer holidays here in Finland! Like I said this is  a new world for me but worth trying and I will master it in the end, I have decided so.

Base:

5dl (500ml) walnuts

5-6 tbs coco powder

hint of salt

2 tbs coconut oil

2 tbs honey

15 fresh dates

1 1/2 dl (150ml) cashew cream (2dl cashew nuts, 2dl water and 1 tsp vanilla powder -not sugar! Just mix these all together in a blender.)

Avocado chocolate mousse icing:

I have given you this recipe in my previous post but here it is in case you need it.

1dl (100ml) dates

1 dl water

4 tbs honey

1 tsp vanilla powder (from organic stores)

2 avocados

1 dl coco powder

1. Crush walnuts in a blender.

2. Add coco powder and salt, blend well.

3. Add all the other base ingredients and blend more.

4. Tap the base in teh bottom of the serving plate or cake tin.

5. Prepare the chocolate mousse by mixing dates, water, honey and vanilla in a blender. Add avocado and coco powder and blend well.

6. Pour the mousse on the top of the base. Let the tart set in a fridge and serve it as any dessert with coffee or dessert wine. Sprinke some fresh strawberries and mint leaves on top. Yummy!

PS. I have also thought about adding stories in both Finnish and English in future, I would love to hear your opinion about it. Should I write also in Finnish like many other Finnish bloggers seem to do?