Cooked Archives - Zena Kidd-May

Courgette & Coconut cake

INGREDIENTS

METHOD

100ml olive oil
3 large eggs or 6 medium size eggs
100g coconut palm sugar
65g clear maple syrup or honey
280g gluten free self-raising flour
½ tsp gluten free baking powder
½ tsp gluten free bicarbonate of soda
200g courgette or zucchini, grated & make sure you squeeze access liquid with hands after grating
75g desiccated coconut

Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
Put the eggs, oil, sugar and syrup in a bowl and whisk for 3-4 mins until combined.
Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the courgette and desiccated coconut.
Spoon into the tin and bake for 35 mins until golden and firm to the touch. Push a skewer into the centre of the cake – if it comes out clean, then it is cooked. If it is still wet, cook for a further 5-10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.

Gluten & Dairy Free Chocolate Cake

INGREDIENTS

METHOD

250g goats butter (room temperature, I take it out the fridge the night before)
150g coconut palm sugar
180g good quality dark chocolate 85% (Use 70% if that’s all you can find)
100g organic ground almonds (see foot note on how to make your own – so easy!)
6 organic medium eggs
1 tablespoon organic apple cider vinegar

25cm round spring form cake tin – lightly butter the tin & line the bottom with baking parchment then dust with a little gluten free flour.
Preheat the oven 170 c / gas mark 3
Cooking time 30-35 mins depending on oven.

Melt chocolate in a bowl over a bain-marie.
Cream the butter and sugar until fluffy & soft then add ground almonds and mix thoroughly.
Stir in the melted chocolate, beat in the eggs one at a time until completely mixed through.
Add the tablespoon of vinegar
Spoon the mixture into your prepared tin and pop it in the oven for 30-35min or until it’s firm to touch but not cooked through since it
will dry out. A skewer inserted into the centre of the cake should not come out completely clean.
Remove the cake from the oven and allow to cool in the tin.
When cool get creative and sprinkle with raw cocoa powder or top with summer berries…..delicious!

The best dairy free flapjack recipe ever, so moist and gooey!

[row]I have decided to add this dairy free flapjack recipe to my post because I am constantly being asked for it – so here it is! You will love these flapjacks and so quick to prepare.

You can use unrefined soft brown sugar but the coconut palm sugar (read more about this at foot of page) gives it its gooeyness and its better for you!

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4 ingredients only

250g Goats Butter

150g Golden Syrup

166g Biona organic coconut palm sugar

333g Organic Porridge oats

Preheated oven at 160 c / gas 3

Cooking time 25-30 mins depending on oven – experiment!

In a large pan, melt butter, syrup and palm sugar till runny. Turn heat off. Add oats and mix well.
Line a try (20 x 30 cm) with scrunched up baking parchment and pour the mixture, then flatten and spread with spatula.
Then bake. When they are ready to come out they will look seriously under baked – they will wobble if you shake the try.
Cover tray and leave overnight or 6-8 hours to settle and harden a little. When ready cut into squares and enjoy!
These will keep for a week but mine never last that long or make extra and freeze.

Do drop me a line, let me know what you think…..share my dairy free flapjack recipe with others by LIKE my page!

Recipe by Satya Yoga Oxford at http://www.satyayoga.co.uk/2016/flapjacks/

Biona Organic Coconut palm sugar – its an ancient form of sugar which is gaining new popularity partly because of its low GI status. Sometimes just called palm sugar, it has a GI level of just 35. This low glycemic value means that it is beneficial to diabetics and people watching their weight. It is also low in fructose, even though it is taken from the sap of a coconut tree.
The taste is described as something like a mild butterscotch or caramel flavour. It can be used in the same proportion as sugar in cooking and it has a low melt temperature and a high burn temperature which makes it a useful ingredient. It doesn’t turn food brown when cooking either.

Biona’s Organic Coconut Sugar is completely natural, not filtered, processed or bleached, and it offers a rich supply of mineral salts, B vitamins and amino acids – this is part of the reason that it is gaining popularity among health gurus. In fact many cultures throughout history have valued it for its health benefits. It can be used as an alternative sweetener in drinks, baking and desserts, and it is really yummy on cereals.

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