Perfect Chocolate Chip Cookies.

 

The perfect Chocolate Chip cookie

There’s a new cookie in town!

These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious.  You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.

But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?

My daughter is pretty obsessed with chocolate chip cookies, they are her absolute favourite, so I had to come up with some sort of master plan for a look a like cookie without the tons of butter and sugar. And although these do still have some sugar, it’s half of the usual amount. And boy, are the good! I say, make ’em TODAY!

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TIPS & NOTES! 

  1. Coconut oil is super healthy!
  2. Make sure you let your coconut oil cool otherwise it’ll melt your sugar and your dough will be too runny to use.
  3. Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
  4. Chill the dough for one hour to keep the cookies from spreading too much.

 


Makes 20

Ingredients:

  • 1/4 cup coconut oil, melted and cooled at least 10 minutes 
  • 1/4 cup margarine, melted and cooled at least 10 minutes
  • 1/2 cup + 2 tbsp. coconut sugar, tightly packed
  • 1/4 cup xylitol or more coconut sugar
  • 1 large egg  (room temperature )
  • 1 teaspoon vanilla extract
  • 1 1/4 cup + 2 tbsp spelt flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

Instructions:

  1. Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.

  2. Add egg and stir well.

  3. Stir in vanilla extract. Set aside.

  4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

  5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.

  6. Stir in chocolate chips.

  7. Place dough in refrigerator and chill for 30 minutes.

  8. Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.

  9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.

  10. Bake for 11 to 12 minutes,  cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.

  11. If desired, gently press additional chocolate chips into the tops of the warm cookies.

  12. Allow to cool completely on cookie sheets.

Enjoy!

Myra XO

Chocolate Chip Cookies12

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Raspberry Oat Squares

Raspberry Oat Squares with a secret ingredient

Raspberry Oat Squares

Something this simple and healthy makes weekday breakfast the easiest meal of the day and the biggest joy.

Ideally make them on a sunday and you have a grab and go breakfast for the entire week, although they probably won’t last that long.

I’ve added a special ingredient making these Raspberry Oat  Breakfast squares even healthier and moist and delicious.

The kids will love them too!

 

INGREDIENTS;

DRY:

  • 2 C. Rolled Oats
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Himalayan Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/4 C. Gluten Free Organic Vanilla Protein Powder

WET:

  • 2 very ripe Bananas
  • 3/4 C. unsweetened Yoghurt of choice, I use plain  Soy
  • 3/4 C. Natural unsweetened Applesauce
  • 1/4 C. Maple Syrup
  • 1/4 C. Coconut Sugar
  • 3 large eggs
  • 2 tsp. Pure Vanilla Extract

Raspberry Oat Squares

Raspberry Oat Squares

ADD:

  • 1 1/2 C. Frozen Raspberries
  • 1 C. finely grated Zucchini (courgette)  secret ingredient
  • 1/2 C.  Desiccated Shredded Coconut
  • 1/2 C. chopped   Almonds

FROSTING:

  • 1 C. Cream cheese at room temperature
  • 1/4 C. Plain Yoghurt of choice
  • 1/2 tsp. Pure Vanilla extract
  • 1 tbsp. Xylitol, Agave or honey
  • 2 tbsp. melted Coconut Oil
  • Raspberries to decorate

 

Raspberry Oat Squares

 

METHOD;

Pre heat the oven to 180° C / 350 F °

In a food processor add the dry ingredients and run the machine until it is  resembles flour. Transfer to a large bowl.

In a food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed. Add to the bowl with the dry ingredients. Stir to mix.

Squeeze out the moisture from the zucchini in a kitchen towel. Add the zucchini, berries, coconut and almonds to the bowl. Mix thru with a spatula. Do not over mix!

Pour into the baking dish that has been oil sprayed and lined with parchment paper.

Place in the middle of the oven and bake for 45  min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the berries  and zucchini. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.

Remove from the oven when it is done and let cool in the dish for about 15 minutes. Remove from the baking dish and transfer to a rack and let cool completely before frosting.

To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixture. Mix well and place in the fridge for  half an hour so it solidifies again.

Once the cake has cooled completely you can frost it and cut it into squares. Decorate with berries

 

Enjoy!

Myra XO

Raspberry Oat Squares

Raspberry Oat Squares

Black Bean Avocado Brownies

Black Bean Avocado Brownies

 

BLACK BEAN AVOCADO BROWNIES

 

These are,  from now on my absolute favourite. The avocado really does it here. They’re so creamy and fudgy, yet cakey enough to have a decent non sticky bite. And so good for you.

Full of fibre and healthy fats and no refined sugar either. Can life get any better? Yes it can if you add chocolate chips, the big ones. Whoo hoo.

I know I’m a bit of a chocolate chip addict, but I just can’t imagine eating a brownie without chocolate chips. Life is all about balance. Super healthy brownies with a small amount of chocolate chips. That’s fine, really.

They’re simplicity itself to make, everything goes in the food processor, first the beans, then the melted coconut oil. Then you just keep on adding with the motor still running. Not the chips, they’re added after the processing.

 

Black Bean Avocado Brownies

Black Bean Avocado Brownies

Vegetarian 

Gluten free 

Refined sugar free 

 

Makes : 9 brownies


INGREDIENTS:

  • 1 can of adzuki beans or black beans, drained
  • 4 tbsp. melted coconut oil
  • a pinch of salt
  • 1/2 C. unsweetened cocoa powder
  • 3/4 C. Xylitol  (or coconut sugar )
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 large avocado
  • 3 large eggs at room temperature
  • 1/3 C. large dark chocolate chips

Black Bean Avocado Brownies

Black Bean Avocado Brownies

METHOD:

  1. Pre heat the oven to 180° C/ 350° F
  2. Lightly oil a square baking 8 x 8 ” (20cm x 20 cm. ) dish and line with parchment paper, also lightly oil.
  3. Place beans, oil, and salt  in a food processor and blend until smooth. Add the remaining ingredients with the motor running, except the chocolate chips.
  4. Stir in  the chocolate chips with a spatula. Reserve some for the top.
  5. Pour the fudgy brownie batter in to the baking dish and sprinkle over some more chocolate  chips.
  6. Bake in the middle of the oven for about 25 minutes. Remove and place on a rack to cool. Lt cool completely before cutting into squares.

Enjoy!

Myra XO

BLACK BEAN AVOCADO BROWNIES

Black Bean Avocado Brownies

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

Asparagus Smoked Salmon Pizza

Salmon, Asparagus & baby Spinach White Pizza with Buffalo Mozzarella. 

Asparagus Smoked Salmon Pizza

 

Do you want to take Pizza Night to an other level? Than stay with me, with this Smoked Salmon  and Asparagus Pizza you going to treat yourself to a gourmet dinner.

Growing up we never had Pizzas, ever.

I’m not sure why, maybe my dad hated pizza or my mom probably thought it was unhealthy. I don’t really know, I’ll have to ask my mom about that. Either way, I started eating pizzas when I was living in New York, at 4 in the morning coming out of a club with my friends. So I’ve never considered Pizza to be fancy by any means. I’m slowly starting to change my mind now that I make them myself. Not so greasy, kind of healthy and topped with some seriously good ingredients.

On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella  suffice for this outrageously delicious Pizza. And sometimes tomato sauce doesn’t agree with me, I haven’t figured out why only sometimes but to spare myself the after effects I love using Crème fraîche instead.

Meat free 

Egg free 

Refined sugar free 

 

Makes: 2 large Pizzas, or 4 small ones (for kids or for lunch with a side salad like Beet Salad or Passion Kale Salad with Grapes).


Ingredients Dough;

  • 1 C. white Spelt flour
  • 3/4 C. whole Spelt flour
  • 1 1/2 tsp. Active dry yeast
  • 2 tsp. Coconut sugar
  • 1 tbsp. Olive oil
  • 1/2 tsp. Salt
  • 1/2 C. luke warm water

Asparagus Smoked Salmon Pizza

Asparagus Smoked Salmon Pizza

Asparagus Smoked Salmon Pizza

Ingredients topping;

  • 1/2 C. Crème fraîche
  • 1 small ball of Buffalo Mozzarella
  • A large handful thin Asparagus (fresh or frozen, see note)
  • 2 cloves of garlic, peeled and grated
  • 2 tbsp. Fresh Oregano leafs
  • 1 C. baby spinach
  • 4 oz. (Organic) smoked Salmon
  • 1 tsp. dry chili flakes

Method: 

In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball using some extra flour so it isn’t sticky anymore. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 45 minutes or until doubled in bulk.

Note: if using frozen asparagus, flash fry them in a hot pan with a tiny bit of olive oil. Just to defrost them and color them a bit. Set aside.

Preheat the oven to 230° C / 450° F with the baking tray in it.

Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.

Spread a generous amount of Crème fraîche over the bottom, the one clove of garlic grated over each pizza, spread out over the Crème fraîche. Sprinkle with fresh Oregano and baby spinach.

Then top with Mozzarella, Asparagus and chili flakes.

Transfer the pizza by lifting the parchment paper onto a large board and slide it on to the hot baking tray with the parchment paper still underneath.

Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.

Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.

Best served with White Wine or ice cold Beer.

Enjoy!

Myra XO

 

Asparagus Smoked Salmon Pizza

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

Sprouted Spelt loaf

Sprouted Whole Spelt Loaf with Poppy Seeds

Sprouted Spelt loaf

Sprouted Spelt loaf

I recently started baking bread with sprouted spelt flour and I must say, I love the texture and flavour. The texture is more cake like and soft but firm like normal bread and the flavour is nutty and wholesome. When you think of sprouted bread some people might think of a hard solid brick like loaf of bread, but this is not at all the case with this Spelt loaf.

Baking with sprouted flour is the same as with whole wheat flour…substituted one to one, your result will be light and with a wonderful texture and flavor.

Sprouted flour has a lower gluten content because the enzymes break it down during germination and the flour made from sprouted grains also provide more protein, vitamins and minerals than refined flours.

Sprouted whole grain flour is like no other flour…for instance…

It is  made from the entire plant: the germ, bran and endosperm.

By sprouting the grains the whole composition changes, creating a vegetable and not a starch. As the grain sprouts, it turns into a plant which the body recognizes as a vegetable and makes it so easy to digest. The sprouted grains are then dried and milled into flour.

There are many benefits of  sprouted whole grain flour.

  1. More nutrient dense
  2. Sprouting returns the whole grain to a plant state, making for products that digest in the body as vegetables.
  3. The starches in whole grains are converted into simple sugars that the body can use for energy, and not stored as fat.
  4. Lower glycemic index
  5. Sprouting increases the antioxidants, Vitamins C, B and carotene which help absorbe calcium, magnesium, iron, copper and zinc during digestion.

 

Vegan √

Vegetarian √

Dairy free option √

Low Gluten √

 

Makes: 1 Loaf


INGREDIENTS:

  •  1 1/2 tsp.  dry yeast
  •  1 tablespoon honey (coconut sugar for vegans)
  •  1 1/2 C. warm water
  •  2 C. wholemeal sprouted spelt flour
  •  1 1/2  C.  plain spelt flour
  • 3/4 tsp. Xanthan gum (optional)* see note
  • 1 tbsp. cocoa
  •  1 tsp. sea salt
  •  4 tbsp. poppy seeds
  •  1 tbsp. olive oil
  •  2 tsp. milk (or soy)

Sprouted Spelt loaf2

Sprouted Spelt loaf

Sprouted Spelt loaf

 

METHOD:

Place yeast, honey and warm water in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Place flours into a large bowl or the bowl of a food processor, add the cocoa and xanthan gum. Stir in the salt, 2 tablespoons poppy seeds, yeast mixture and olive oil. Mix to form a soft dough. Knead for about five minutes or alternatively turn out onto a lightly floured surface. Knead for five minutes or until smooth and elastic.

Place in a large, lightly greased bowl. Cover with plastic wrap. Set aside in a warm place for about one hour or until doubled in size.

Preheat oven to 200°C/400°F . Lightly grease an 20 cm / 8″cake tin.

Using your fist, punch dough down. Knead until smooth on a well floured surface. Shape into a ball. Place in prepared pan.

Cut a few slits in the dough. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 – 2 hours or until dough has almost doubled in size.

Brush the bread with milk and sprinkle over the remaining 2 tablespoons of poppy seeds.

Bake for 30  minutes or until dark golden and hollow-sounding when tapped. Turn onto a wire rack to cool.

*NOTE: I have  added some xanthan gum to the bread since spelt is much lower in gluten than regular flour. This will enhance elasticity, viscosity and texture and aids as a binding agent. You can leave it out but the bread will be more dense.

Enjoy!

Myra XO

Sprouted Spelt loaf

Sprouted Spelt loaf

 If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

 

Almond cake with Guave Peach Buttercream

Almond Cake with Guava Peach Buttercream and Raspberry Cream filling

Almond Cake Low carb

Almond Cake Guave Peach Buttercream

So there’s a title for you!… I know it’s a bit of a mouthful, but I had to make sure you knew what’s in it straight away. And hopefully you’ll think, oh my goodness I need to check this out. ‘Cause believe me YOU DO!

Aaaaaand………..IT’S LOW CARB!!!!!!!

It’s my birthday today and I wanted something different, actually that’s not all together true, I wanted all sorts of things, cake, cheese cake, red velvet, brownies, ice cream! So you can imagine my dilemma trying to pick something.

Aaargh, the stress…..No just kidding I feel really blessed to be able to make what ever I want without having to go to a store and buy something gross full of God knows what. YUK, the thought, and I love a good challenge by creating something new.

Anyhoe, I came up with this cake  because I wanted it to be Low Carb, so immediately I thought Almonds. In Spain where I grew up they have these amazing Bizcochos de Almendras available at practically every bakery shop. They sell it by weight, which I think is a brilliant idea. They have large rectangles displayed on the counter and you just order a piece of which ever size you need, so that’s what I had in mind, that flavour.

Then when I was at the store buying the ingredients, I came across frozen Guave pulp, I think I may have squeaked out loud, I couldn’t believe it, how exciting. Yes the filling was definitely going to involve Guava.

Have I got your attention???

You’ve got to admit though,  it’s a cool idea right?

You’ll need two times the recipe for the Swiss Merengue Buttercream, divided in 1 , 1/2 and 1/2

I used two recipes for the Almond Cake since I wanted a tall cake. This recipe is for one 20 cm / 8″ cake.

Have all the ingredients at room temperature!

Almond Cake Low carb

Almond Cake Low carb

 

Serves about 25 – 30

Gluten free  ✔

Ref. sugar free  ✔

Low Carb ✔


INGREDIENTS:

Ingredients almond cake

  • 2 1/2 C. Almond flour*
  • 1/4 C. Protein powder
  • 1/4 C. coconut flour
  • 2 tsp. (gluten free) baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 C. Butter
  • 1 C. Xylitol or sugar of choice
  • 5 large eggs
  • 2 tsp. vanilla extract
  • 1/4  tsp almond extract
  • 1/2 C plain yoghurt
  • 1/2 C Almond milk

 

Almond Cake Guave Peach Buttercream

Almond Cake Guave Peach Buttercream

Guave Peach Buttercream

  • 1  recipe for  Swiss Merengue Buttercream
  • 1/4 cup Peach Puree
  • 1 tsp. instant gelatin powder
  • 4 oz. Guava pulp (from frozen)
  • 5 drops yellow food coloring
  • 2 drops red food coloring
Raspberry Buttercream
  • 1/2 recipe Swiss Meringue Buttercream
  • 1 cup fresh Raspberries

Pink Buttercream

  • 1/2 recipe Swiss Meringue Buttercream
  • a few drops pink food coloring
 Swiss Meringue Butter Cream
  • 5 large egg whites
  • 1  C.  sugar
  • 2 C. butter at room temperature cut into little blocks of about a tablespoon.
  • 2 tsp. pure vanilla extract

Method:

Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly until the  sugar has dissolved and reached 160°F on a thermometer, about 15 minutes. Test this by picking some between your thumb and index finger if you don’t have a thermometer, there should be no sugar grains.  Put mixing bowl on the mixer and using the whisk attachment start mixing until mixture cools to room temperature. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes. Now add your butter, 2 tablespoons at a time.Beating on medium until each addition of butter is added.
Now add your vanilla. Remove the whisk attachment and replace it with your paddle attachment.
Mix with for 2 minutes on low speed working out all the air bubbles.
Almond Cake Guave Peach Buttercream
Almond Cake Guave Peach Buttercream

Instructions

Preheat oven to 160° C / 310° F

Line a 20 cm / 8″ cake tin with parchment paper and grease the sides very well, dust with almond flour.

  1. First we’ll make the peach puree, blend 1/2 can peaches without the juice until you have 1/4 cup. Add the gelatin powder and set aside.
  2. In a medium bowl, whisk together the almond flour, coconut flour,  protein powder, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs, almond extract and vanilla extract. Beat in the almond flour mixture and then beat in the yoghurt and almond milk until well combined.
  4. Transfer the batter to the prepared baking pan and smooth the top. Bake 45 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
  5. Remove from oven and transfer to a rack. Let cool in the tin for ten minutes before removing.
  6. Let cool for a few hours before frosting with the buttercream.
  7. Have your Swiss meringue buttercream divided like mentioned above. For the Guava peach, add the purees to the buttercream mixing while you do, and also add the food coloring.
  8. To frost, cut each cake in half. The bottom layer will be plain buttercream, spread a thick layer over the cake and top with half the raspberries, top with a cake layer. Now spread a thick layer of guava peach buttercream over the cake and top with another layer of cake. One last layer of buttercream and top of with the remaining raspberries and place the final cake layer on top.
  9. Frost the entire cake with the remaining guava peach buttercream, reserving about  a cup for the rosettes on top.
  10. Place the pink buttercream at intervals all around the cake to create an uneven orange and pink hue.
  11. For the rosettes place orange buttercream to one side of your piping bag and the pink buttercream to the other side. Use a large tip star to create beautiful rosettes on top.
  12. Decorate the cake with lots of flowers and some pink glitter.
  • NOTE: I have used two different types of almond flour. One ground with the skin on (the darker layer) and one without  to test the difference. I like the darker one better because it has more bite. The lighter texture is more cake like. So choose which ever one you prefer, they both work.

Enjoy!

Myra XO

Almond Cake Guave Peach Buttercream

Almond Cake Guave Peach Buttercream

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Apple Raspberry Pie

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“As American as Apple Pie” is an expression we all know, meaning that something is undeniably American, like Ronald McDonald, President Lincoln or the 4th of July.

I hate to be the bearer of bad news, but Apple Pie is not American at all.

Apple pies are as European as… well me. One of the first recorded Apple pies dates from around 1381 in England.

In fact Apples didn’t even exist in the U.S.A until much later. Having said that, I do believe Americans make the best pies in the world.

 

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Here in Europe we thank apples to the Romans who first introduced them to us, later colonists brought them over to the new world. Even planted apple trees but because they didn’t have any proper honey bees at first, the trees didn’t produce much fruit. Later they also brought over honey bees and plenty of apples were produced.

America is now one of the largest producers of apples on the planet, that’s probably why they are so good at making Apple Pies.

 

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This here is my Apple Pie to which I have added some raspberries and almond paste, because I love almonds and raspberries together, it gives such a great flavour. Almond paste is available in most supermarkets and otherwise online.

I have doubled the crust recipe because I wanted to decorate the top with lots of leafs and flowers, but you don’t have to do that. Normally one crust recipe is enough for the base and some lattice-work on top.

And it is so much fun to play with dough, maybe you should let your kids do the decorating they’ll have a great time.

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Ingredients:

Dough:

  • 2 1/2 Cups plain Spelt flour
  • 1/2 Cup Coconut sugar
  • 1 tbsp. Corn starch
  • 3/4 Cup Butter, cut in to cubes
  • 1 egg

Filling:

  • 2 lbs mixed apples
  • 2 1/2 Cups frozen Raspberries, partially thawed
  • 5 oz. almond paste, cut in to small cubes
  • 1/4 cup coconut sugar
  • 1 tbsp lemon juice
  • 1/4 cup flour

Egg wash:

  • 1 egg yolk
  • 1 tbsp. cream or milk

Apple Raspberry Pie

Method:

Pre heat oven to 160° C / 320° F

  1. For the dough, put all the ingredients in a food processor and blitz until a ball forms.
  2. Wrap dough in plastic foil and refrigerate for about 30 to 60 minutes.
  3. Line a 9″ baking tin with parchment paper. Oil spray the sides.
  4. Roll out 3/4 of the dough and cover the bottom and the sides.
  5. Place the tin in the freezer while you peel and cut the apples in 1/2 inch slices or cubes.
  6. Mix the apples with the raspberries, almond paste, flour, sugar and lemon juice.
  7. Take the tin from the freezer and fill with the fruit, packing it in.
  8. With the remaining dough, cut patterns or strips and place on top of the pie.
  9. Brush with egg wash.
  10. Place in the middle of the oven and bake for 60 to 65 minutes, turning half way.
  11. If the crust gets too dark, cover loosely with foil, and tent it.
  12. Let cool on a rack for several hours or over night before cutting.

Enjoy!

Myra XO

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Not quite what you’re looking for? How about No bake White Chocolate Cheese Cake with Raspberry Swirl.

Matcha Cupcakes with White Chocolate Buttercream

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Matcha Cupcakes59

Matcha Cupcakes35(2)

Let’s talk about Matcha.

Matcha is the finely ground powder of specially grown and processed green tea. It is special because the green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. This combination of chemicals is considered to account for the calm energy people might feel from drinking matcha. The powdered form of matcha is consumed dissolved in  water or milk.

I love my Matcha dissolved in Soy milk sweetened with a little honey. Known as the “Matcha Latte”. And the calm energy part is the perfect description of the energy you feel after a cup of Matcha, it’s not like when you drink too much coffee, where you might feel uncomfortable with a raced feeling. Matcha just gives you tons of energy due to the high levels of Theanine. Theanine makes the brain produce alpha waves, which induce a state of relaxation and focused attention, similar to meditation. Matcha has a high amount of EGCG, a plant chemical that stimulates cell suicide in unhealthy cells, and stimulates metabolism as well.  So basically. it fights cancer and you burn more fat.

It makes me feel really good and I absolutely love it and also highly recommend it.

It also has one of the highest ORAC values and is therefore a potent antioxidant. The ORAC value for Matcha is 1348 units per gram, compared to 24 units for blueberries.

The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or “ORAC score” is a method of measuring the in vitro antioxidant capacity of different foods and supplements.  The higher the food on the ORAC scale the more effective it will be at neutralizing free radicals. This may slow the oxidative processes and free radical damage that can contribute to age-related degeneration and disease.

So, since I love my Matcha I wanted to share this great recipe for Matcha Cupcakes with you with a delicious white chocolate buttercream.

 


 

Ref. sugar free  ✔

Makes: 12 Cupcakes

INGREDIENTS:

For the Cupcakes;

  • 1 Cup Cake flour*
  • 1 tbsp. Matcha Green Tea Powder, Culinary Grade
  • 1/4 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 Cup sugar (of choice)
  • 1/2 Cup butter or margarine
  • 2 large eggs
  • 1/4 Cup Buttermilk

For the Buttercream;

  • 5 oz. white chocolate
  • 1 Cup butter at room temperature, cut into cubes
  • 2 tsp. Matcha powder

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METHOD:

  • Sift the first five ingredients (the dry ones) into a bowl.
  • In an other bowl beat together the butter and the sugar until fluffy and pale, about four minutes.
  • Add the eggs one at a time, beating to incorporate after each addition.
  • Meanwhile line a cupcake tin with liners and pre heat the oven to 180° C. / 350° F.
  • Mix the flour mixture into the egg mixture alternating with the buttermilk, mix with a spatula and do not over mix.
  • Fill the cupcake liners half way.
  • Place on a rack in the middle of the oven and bake for 14-16 minutes or until a wooden skewer inserted in the middle of a cupcake comes out dry.
  • Remove from oven and let cool completely on a rack before frosting.
  • To make cake flour; measure 1 cup of flour. Remove two tablespoons of the flour and substitute for two tablespoons of corn starch. Sift together.

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To make the buttercream;

  • Melt the white chocolate carefully in the microwave at 20 second intervals, leaving the chocolate to rest for ten seconds in between each time.
  • White chocolate burns easily so proceed with caution.
  • Meanwhile beat the butter with your mixer until fluffy.
  • Slowly add the melted chocolate and beat quickly to incorporate.
  • Add the Matcha powder, and mix. If you want a more vivid green add more Matcha.
  • You may have to put the butter cream in the fridge for half an hour if it is too soft before piping onto the cupcakes.

 

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To assemble:

  • Simply place the buttercream in a piping bag and put on your favourite tip. Squeeze the buttercream gently in a circular movement over the cupcake until you have a nice peak.
  • Decorate with flowers and/or sprinkles.

 

Enjoy!

Myra XO

 

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Triple Chocolate Donuts or maybe Almond Cherry Chocolate Chip Granola Bars

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Quick Chocolate Cookies

This is my “go to” recipe for when I need a quick cookie fix.

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I can have a cookie in my mouth within 20 minutes. Ok, it will still be warm, but hey?

They take five minutes to stir together and ten to bake, another five to cool down. I recently discovered that they are fantastic with my  TWO Ingredient Coconut Ice Cream , just crumbled on top.

These cookies aren’t beautifully shaped and that’s on purpose there quick and rustic. And that’s what I kind of love about them, I press them down with three fingers as you can see. It gives it the homey look.

Believe me, you should give them a try, they’re reasonably healthy to, without refined sugars or nasty fats, so…just “GO FOR IT!!!

The Beet root powder is available at most health food stores and is just added for visual fun. You can leave it out if you prefer.

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

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Makes: 9 cookies

INGREDIENTS:


 

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METHOD:

Pre heat oven to 180° C  / 350° F

  • Mix oat flour, ground almonds,  baking powder and cocoa in a bowl until evenly combined.
  • In a separate bowl make sure the coconut oil is liquid but cooled and mix in the syrup and vanilla extract until combined.
  • Add the wet mix to the dry and mix well together until you have a nice cookie dough consistency.
  • Take a scoop of the mixture and make little balls with slightly wet hands and place on a  baking tray that has been lined with baking parchment.
  • Flatten slightly with your fingers and bake in the middle of the oven for about 9-10 minutes.  
  • Remove from oven and let cool completely before decorating.
  • Melt the white chocolate chips in the microwave at 30 second intervals until melted. Add a little of the beet powder for a pink hue.
  • With a spoon drizzle the white chocolate on to the cookies.
  • Sprinkle over the beet powder.

 

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Enjoy!

Myra. XO 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Apples & Blackberries with an Almond Cookie dough Crumble or maybe a Brownie Cookie Squares with Chocolate Fudge Layer

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Carrot Cake Breakfast Squares

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WARNING: THIS IS DIET FOOD! FAT FREE, REFINED SUGAR FREE!

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Yes, I know. It’s hard to believe but this is seriously super healthy, just as healthy as a bowl of oatmeal, except grabbable (there I go again with that word). There is no fat at all in this cake like delight. Just two tablespoons of coconut oil in the frosting. So if you are being very serious about fat intake, leave it out all together.

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Yesterday, I made these in the morning, I had one for breakfast, one as a snack and one for lunch. That’s how addictive they are. I was also really busy working on this site, so it was easy and convenient to just take one. And surprise surprise I also weighed less this morning. Could that be the carrot cake squares? Are they that magical? No probably not, but still so very worth the try. Trust me on this one, you won’t be sorry.

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And, it’s soooo cold outside. The roads are frozen it’s way below zero, they’re is ice like snow everywhere, very slippery and it hurts to breathe when you’re outside. In times like this I have a hard time drinking an ice cold smoothie in the morning, I prefer to start the day with something warm and comforting and drink the smoothie later on. How about you?

These Carrot cake squares are super easy to make too, all in just one bowl , stir together, done! It couldn’t be more simple. So, here we go….

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Ovo-Lacto Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

NEEDED;   Baking Dish   10.5″x 8″ / 27 cm. x 20 cm.

Non Stick Parchment Paper

Natural Canola Baking Spray

INGREDIENTS;

DRY:

2 C. Rolled Oats

2 tsp. Pumpkin Pie Spice or Cookie Spice

1/4 tsp. Himalayan Salt

1 tsp. Baking Soda

1 tsp. Baking Powder

1/4 C. Gluten Free Organic Vanilla Protein Powder

WET:

2 very ripe Bananas

3/4 C. unsweetened Yoghurt of choice, I use plain  Soy

3/4 C. Natural Unsweetened Applesauce

1/4 C. Maple Syrup

1/4 C. Coconut Sugar

3 large eggs

2 tsp. Pure Vanilla Extract

ADD:

1/2 C. Raisins

2 C. grated Carrots, loosely packed

1/2 C.  Desiccated Shredded Coconut

1/2 C. chopped   Walnuts (optional)

FROSTING:

1 C. Cream cheese at room temperature

1/4 C. Plain Yoghurt of choice

1/2 tsp. Pure Vanilla extract

1 tbsp. Xylitol or sugar of choice

2 tbsp. melted Coconut Oil 

 

METHOD;

Pre heat the oven to 180° C / 350 F °

In a food processor add the dry ingredients and run the machine until it is  resembles flour. Transfer to a large bowl.

In the food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed.

Add to the bowl with the dry ingredients. Stir to mix. Add the carrots, raisins, coconut and walnuts. Mix thru with a spatula. Don’t over mix!

Pour into the baking dish that has been oil sprayed and lined with parchment paper. Sprayed again with a little oil.

Place in the middle of the oven and bake for 45  min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the carrots, raisins and bananas. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.

Remove from the oven when it is done and let cool in the dish for about ten minutes. Remove from the baking dish and transfer to a rack and let cool further before frosting.

To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixtrue. Mix well and place in the fridge for  half an hour so it solidifies again.

Once the cake has cooled completely you can frost it and cut it into squares. Decorate with a few more nuts if you like.

Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

 

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