Decadent Chocolate Cake

I'm a sucker for Chocolate in all shapes and.. sizes. However, I wanted something  different. I had zucchini and bananas at home. While I don't mind using almond flours, I would much rather prefer to not overuse the nuts all too much. And I'm not much for coconutflour, I don't know why.. could be that it's not exactly cheap to begin with. Anyhows, this was an experiment. It's  better to bake this a day or so before you intend to devour it. But when you do, trust me, there is  no more a decadent, moist, dark, rich or heavier yet.. light.. cake than this.

Now for the recipe.. :)

Decadent Chocolate Cake

Set oven to 200C/approx. 392F.

Peel and grate 1 medium-sized zucchini. Transfer to  meshcloth and squeeze out the excess water (this will tire your hands, lol, but it's good excercise). Set aside.
Process 1/4 cup almonds together with 2 tbsp coconut oil.
Add 4 egg yokes (save the whites in  a bowl). Blend. While blending add 2 tsp vanilla extract (homemade is better).
Add the  grated zucchini to the eggs and almonds. Blend until all is smooth.
Chop a medium-sized banana, it doesn't matter if it's over ripe or ripe. Add and blend until all is smooth.
Add  the eggwhites. Blend.
Add 1 cup cacao powder. Blend.
Add 1.5 tsp bicarbonate. Blend.
Last but not least add in 1/3 cup honey. Blend.

This will be a rather liquidy batter, but that's good.

Transfer batter to a greased baking dish (I used coconut oil) and  bake for 25-30 minutes on middle shelf. Test with a toothpick in the middle of the cake. If it comes out dry then it's ready.

Let  cool in the baking pan and stand to set in the fridge to the day after.
Serve with whipped cream or icecream!

Shephards Pie

Ever since I found a different touch of cauliflower mash online I've wanted to do it with my version of the shephards pie. This is it. I hope you enjoy. Even my oldest kid who repels cauliflower normally liked this recipe.

Shephard's Pie (4 servings)

1 small turnip, peeled & diced
1 small cauliflowerhead, peeled & diced
seasalt
1 egg
3 tbsps heavy cream
2 tbsps water
1 cup sharp cheese, grated

1 tbsp tallow
1 medium celerystalk, sliced thinly
1 small carrot, peeled & diced
1 small onion, peeled & diced
2 garlic cloves, peeled & minced
300g ground beef
1 tbsp tomato paste
0.5 cup water
seasalt
black pepper

****
Preheat oven to 225C/437F.

1. Boil  turnip, cauliflower and salt in water. 5 minutes for turnip, add cauliflower and boil for an additional 10 minutes. Drain and set aside for the while to cool off.
2. Heat  skillet to high heat, lower to medium heat. Melt tallow in pan.
3. Saute onion, garlic, carrot and celery.
4. Add tomatopaste and water. Stir.
5. Add ground beef and stir. Cook  until brown. Season off with seasalt and pepper. Turn plate off and let go on afterheat.
6. Together with turnip and cauliflower, add  egg,  cream and water in a bowl. With a handblender, blend until all  lumps are gone. Fold down cheese.
7. Move over meatsauce to ovendish and top off with  the cauli-turnip mash.
8. Bake on middleshelf for 30 minutes.
9. Let "sit" for 20 minutes before serving. Enjoy!
****
Amount Per Serving

Calories 378.1
Total Fat 29.0 g
- Saturated Fat 13.6 g
- Polyunsaturated Fat 1.2 g
-  Monounsaturated Fat  9.8 g
Cholesterol 126.5 mg
Sodium     227.7 mg
Potassium  586.0 mg
Total Carbohydrate 8.6 g
- Dietary Fiber  3.1 g
- Sugars  1.9 g

Paleo Bröd

Då och då  blir jag riktigt sugen på en ordentligt macka,  fast..  helst utan gluten och andra produkter man  kan leva utan. Då får jag söka omkring på nätet.. och hittade ett recept som tilltalade mej bättre än de föregående. Paleo Bröd är det.  A grainfree living. Fast jag hade inte mandelmjöl hemma, det fick bli det jag malde själv och  fyllde på  med lite kokosnötsmjöl istället. Så detta är min version av brödet:

Paleo Bröd # 1

2dl mandelmjöl
1msk kokosnötsmjöl
2msk psylliumfrön
1msk fiberhusk
2tsk bakpulver
2msk sesamfrön
4 msk krossad linfrö
2dl kokosmjölk
3 ägg
2msk kokosfett

1. Sätt ugn på 200 grader
2. Blanda ihop de torra ingredienserna i en skål.
3. Blanda ihop de blöta i en annan skål.
4. Mixa ihop de två. Låt stå ca 5-10 minuter i viloläge.
5. Häll över smeten till en bakpappersklädd brödform, jämna gärna till  med en blöt slickepott.
6. Strö över lite sesamfrön.
7. Grädda mitt i ugn ca 20 minuter.

Gott blev det! Tyvärr ingen bild denna gång då min kamera är något kaputt. :(

Absolute Love onna Stick

So, I was craving for something to lick off my fingers (don't you dare place your mind in the gutter!) and since I'm allergic to peanuts and hazelnuts for that matter  I decided to scoot around the web for other nutbutters. I found a sunbutter recipe, of sunflower seeds and wondered to myself if that would be tasty enough for me.  Sunbutter, that's also something we don't get here in crummy old Sweden. To be honest there's a shitload of stuffs we don't get here in Sweden. *mock sniffles*

But this is my version of the Sunbutter.. a hybrid of Sunbutter and Nutella! Enjoy!

You'll need:
1 cup roasted sunflower seeds
1 tbsp honey
1 tbsp coconutoil
a dash of salt
1/2 tbsp vanilla extract
1 tbsp  almond flour
1 tbsp cacao powder

Add all ingredients in the mixing bowl of your food processor.
Mix until  runny texture. 
You'll have to scrape it off the sides between turns down into the bowl again until you reach desired texture.
Pop it into a container and cap it..
Store it in the fridge.
Should last a week if you don't gobble it in one go.

So YUMMY that I wanna eat it on the spoon!

Flourless Glutenfree Zucchini Brownies

I have to admit that I am leaning more and more towards the Paleo Diet in one way or another.  For most part I have already excluded  grains out of my diet and  most of the majority of dairy foods too  though I do still want to have my cheeses, I'm not ready to let those go quite yet. I'm not so fond of the high fat in the LCHF diet, after a while it does get to be a bit too much, and I have found myself craving for a simple sallad between turns.. and not so much bacon..  to be honest, I haven't had bacon in a while. I wonder why.

Anyways,  back to subject, I found this  recipe online. I was craving for  something sweet but something totally grainfree and came across Delighted Momma and her blogsite on Paleo foods. I fell for her version of the flourless zucchini  brownies and tried it out.  Mind you, I forgot to add the nutmeg, but it was still a  success! I can guarantee you  with my kids, there wasn't anything left in the dish by the end of the evening. Not even a single crumb!

For those that would like the recipe  in swedish, I hath converted it here.. well.. roughly. Since I do use the american cups in the recipe. I went after those..  basically. But  all in all..  yeah. I hope you'll forgive. I'll add pics next time I bake this again,  the cake was eaten too quickly this time, I didn't have the  chance to get in a few shots!

Zucchini Brownies eller Glutenfritt Kladdkaka!

Du behöver:
1 kopp mandelsmör (ca en liten brk Markatta Mandelsmör)
1 och en halv kopp Zucchini (ca 150g skalat och finhackat)
en tredje dels kopp honung (ca 10 rågade matskedar svenskt honung)
1 ägg
1 tsk vaniljpulver
1 tsk natriumbikarbonat
1 tsk kanel
ca 80-100g mörk choklad 70-80%, finhackat

1. Värm ugnen i förväg ca 180C.
2. Blanda alltsammans i en bunke. Det blir en ganska kladdigt och löst kletigt "deg".
3. Smörj en form. En liten form räcker.  Det går väl också grädda i en springform om du har en sån.
4. Häll i. Grädda i nedersta delen av ugnen ca 35 - 45 minuter. Testa gärna med en tandpetare om det kommer ut torrt.
5. Låt svalna av. Sen  njuuuut!



Än så länge äger jag inte ett matberedare för att kunna göra all mat som kräver finess moment, men  man kan finhacka  grönsaken och chokladen i denna  fall. Det fungerar lika bra för det!

Mina ungar som inte tycker om grönskaer annars tyckte att kladdkakan blev jättegott! De trodde inte att det inte fanns en enda gnutta mjöl i den eller att det fanns zucchini i den heller. Fast nästa gång skall jag prova med att köra in kakao nibs istället för Lindts choklad.