Author Archives: The Cooking spoon

Baked souffle Oatmeal with Figs and Pears

Baked oatmeal is a great way to enjoy a classic breakfast, but this version is guaranteed to knock your socks off! The soft and fluffy texture of this baked oatmeal souffle is velvety and light. Perfect for this time of year when we are transitioning slowly into fall. It’s also very easy to make!

You could customize this to any flavor you like, if you prefer apples or only pears over figs. It’s all good. I love the combination of the figs with the cardamom, but you can omit this and just use cinnamon instead.

Ingredients

1 1/2 cup rolled oats
1 1/2 cups milk of choice
4 Tbsp maple syrup
4 tbsp. Melted butter
1 tsp. Vanilla extract
pinch salt
1/4 tsp. Cardamom
1/2 tsp. Cinnamon
1 1/2 tsp. Baking powder
2 eggs, separated
3 figs (ripe but firm), sliced
1 ripe, firm pear, sliced
1 tbsp granulated sugar
maple syrup for serving

Instructions

Preheat oven to 350 degrees F/180 degrees C. Butter a 9-10”/22-25cm. dish and set aside.

Place oatmeal in a large bowl, add salt, baking powder and spices.

In a measuring jug, beat egg yolks and add milk. Stir in vanilla, maple syrup and melted butter. pour this over the dry ingredients and combine with spatula.

In a very clean (and fat free) mixing bowl, add the egg whites and beat on med/high speed with a hand mixer for about 5 minutes, or until stiff peaks form.

Carefully and gently fold the egg whites into the oatmeal until just combined.

Transfer mixture to prepared baking dish/skillet and top with sliced figs and pears in a pretty patern. Sprinkle with a little sugar and bake 25 to 30 minutes or until set, golden and puffed up. Once you remove the souffle from the oven it will sink slightly, don’t worry this is perfectly normal. Serve with maple syrup.

Enjoy!

Almond flour chocolate Cake

4 Replies

This easy Almond Flour Chocolate Cake is such a showstopper! It’s incredibly easy, super tender and moist, made with almond flour and topped with the most delicious chocolate buttercream. I consider this a healthy cake because it is low carb and sugar free as well. Almonds are full of healthy fats, high in protein and have a good amount of fibre. Reason enough to get baking!

I have made this cake in a small tin so that you can bake it, just because you feel like a good dessert or because you want chocolate cake. No one’s birthday, no questions asked.

The almond flour provides a light, fluffy texture that will make you want to use it in all your baking. I have used liquid stevia from the brand Good Good which I love.

Of course there’s also a thick layer of chocolate frosting, otherwise what’s the point, (at least in my book). Enjoy!

Ingredients

Cake:

1.5 c almond flour
1/3 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3 eggs at room temperature
2 tsp. liquid stevia extract
1/2 c. plain yoghurt (I used dairy free)
1/3 c. neutral oil
2 tsp. vanilla extract

Frosting

3/4 c. soft butter
1/2 c. cream ch
1/4 c. cocoa
1/2 -1 tsp. liquid stevia
1 tsp. vanilla
1 -2 tbsp. milk of choice

Pre heat oven at 180 C/350 F.
Line two 8″/20 cm cake tins with parchment paper, spray with oil and dust with cocoa powder. Tap off excess.

Instructions

Start by sifting all the dry ingredients into a large bowl.
In an other bowl, beat eggs and add yogurt, oil, vanilla and stevia. Add the wet ingredients into the dry and stir to combine.
Pour into two tins and bake for 23 to 25 min. Test with wooden skewer by inserting into the center of the cake. When skewer is dry, the cakes are done. Remove from oven and place on a rack to cool.

While the cakes are baking, whip up the frosting by creaming together the butter and cream cheese until soft and smooth, add milk, stevia and vanilla and mix. Add the cocoa, a few tablespoons at a time until fully incorporated.

Once the cakes are completely cooled, frost the cake. You can serve straight away or first chill the cake for a few hours. This will make cutting easier.
The cake will keep for 4 days in the fridge.

Watermelon, Chicken, bacon and Feta Salad, Tahini ranch dressing

INGREDIENTS

For the Chicken

1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 tsp smoked paprika
1/2 teaspoon dried oregano
Salt and pepper
2 boneless skinless chicken breasts

For the Salad

3 cups market greens
1 cup diced watermelon
1 cup chopped cucumber
1 thinly sliced onion
1-2 avocados sliced
½ cup feta
Handful chopped pistachios
Fresh basil and mint
Kosher salt and freshly cracked black pepper to taste

For the tahini ranch

1 lemon juiced
1 cloves garlic minced
1 shallot finely chopped
1 tbsp ketchup
1 tbsp tahini
1/3 cup olive oil
salt and pepper

INSTRUCTIONS

Combine the vegetable oil with the seasoning. Place the chicken in a large zip top plastic bag and add the marinade, give the chicken a little massage and place it in the refrigerator to marinate for about an hour.

Heat a large skillet, remove the chicken from the marinade and cook the chicken for 6 minutes on each side depending on thickness, until it is cooked thru. Remove the chicken from the heat and let rest for 10 minutes on a plate. Slice the chicken and set aside. Whisk the ingredients for the tahini ranch together.

On a large platter arrange the salad greens, top with the avocado, cucumber, watermelon, feta, bacon, onion and chicken. Sprinkle with herbs and pistachios. Serve with tahini ranch.

Enjoy!