Gaia's Hut Health Lounge

Feed yourself into radiant health and unashamed lightness

Rubarb and Almond Charlotte cake

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This is a healthier take on this seasonal classic. Although this year the spring is not in a rush and we’ll have to wait for fresh rubarb for another couple of weeks. Luckily, I still have a few jars of rubarb compot that I made last spring, so I used it for this recipe: _MG_8771INGREDIENTS:                                                                                                                                                                                                                                               3 eggs

100 g butter, melted

1 cup plain yogurt

1 teaspoon each of cinnamon  and cardam

1/2 cup of honey or coconut sugar or agave

2.5 cups of chopped rubarb stewed with 1/2 tbsp of honey

1 sliced apple (optional)
1/2 teaspoon of baking soda with a few drops of lemon juice or 1 tbsp organic baking powder

1 cup of kamut flour or spelt flour

1/5 cup ground almonds
flaked almonds and coconut sugar for sprinkling

Wisk together eggs, melted butter, yogurt, spices and honey/coconut sugar until the mixture is pale and frothy.  Add soda with lemon juice while it’s still bubbling, or add baking powder. Stir in the flour and the ground almonds.

Pre-heat the oven to 180º and grease a 23 cm spring form. Spoon a little bit of the mixture and spred to cover the bottom of the form. Then put a layer of your stewed rubarb and apple slices (if using). Then cover it with the rest of the mixture. Sprinkle with flaked almonds and coconut sugar. Bake until done (about 50-60 minutes) If the cake looks too brown after 40 min., cover with foil. Don’t transfer it to a wire rack! Enjoy:)

Blessings

Sungita

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Chocolate Beetroot Mousse Cake

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Chocolate Beetroot Mousse Cake

beetroot chocolate cake

beetroot chocolate cake

– 300g whole beetroot, in their skins                                                                                                 – 200g quality dark chocolate, broken into pieces – put less if making for children, this is very chocolaty
– 75g unsalted butter

-3 tbsp plain yogurt
– 4 eggs, separated
– 3-4 tbsp honey or coconut sugar or date syrup
– 1/2 cup ground  almonds                                                                                                                   -2 tbsp corn flour
1 teaspoond almond essence

To cook the beetroot, wrap each one in foil and place in a baking dish. Bake in the oven at 200C until soft (usually about 1 hour for medium-sized beetroot). Leave until cool enough to handle, unwrap the foil, then rub off the skins; they should come off easily. Blitz the beetroot in a food processor or high speed blender until smooth.

Line a 23cm springform cake tin, leaving about 2cm of baking parchment above the rim of the tin, as the mixture rises quite high while baking. Preheat your oven to 180C.

Put the chocolate and butter in a large heatproof bowl over a pan of simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool.

While the chocolate is cooling, in another large bowl, whisk the egg yolks and sugar until light, pale and voluminous.  Add the ground almonds, corn flour, almond essence and puréed beetroot and stir to combine. Whisk the egg whites in a separate bowl until they form soft peaks. Fold the chocolate mixture and yogurt into the egg yolk and beetroot. Stir gently until all the mixture is combined. Using a metal slotted spoon, fold in a large spoonful of the egg whites. Mix it in until you can’t see any white bits, then very gently fold in the rest, keeping as much air in the mixture as possible. Make sure there are no white bits visible in the mixture.

Bake in the oven for 40-45 minutes, until the mixture has risen well, and still has a bit of a bounce to it when pressed. It may have cracked slightly, this is normal.

Remove from the oven, leave to cool completely in the tin on a wire rack before transferring to your serving plate. After the cake has cooled down completely,  leave it in the fridge for at least 2 hours to set. Then spread the frosting and decorate with chocolate shavings  It will sink slightly as there’s no flour in the mixture.

For the frosting

Beat together 150 g of cream cheese, 1 teaspoon of honey, 1 teaspoon of cardamom powder, a few drops of almond essence and 2 tbsp of creme fraiche. Done._MG_8723

Wish you radiant health and unashamed lightness.

Sungita

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Choconana Ganache – raw, vegan, gluten free

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_MG_8410Choconana Ganache – raw, vegan, gluten free

Crust:
-1 cup walnuts
-1/2 cup ground almonds,
-1/2 cup dates

Process ingredients together in a food processor until crumbly and the mixture sticks together. Press into the bottom of a 9-inch pie form, lightly greased with coconut oil or lined with cling film.

Filling:
-1.5 cup ground almonds
-1/2 cup agave
-3-4 tbs cacao powder (depending on how chocolaty you want it to be)
-1/4 cup almond milk
-1 teaspoon vanilla extract
-1/8 teaspoon sea salt
-2 tablespoon melted cacao butter
-2 large bananas, sliced into rounds

Put ground almonds and cacao butter into high speed blender. Process for a few seconds. Add all the remaining ingredients, except bananas, and process until smooth. The mixture will be thick. (If you don’t have a high speed blender, use a food processor).

Spread 1/2 of the filling over the pie crust. Arrange banana slices evenly on top. Now, spread the remaining filling over the bananas. Top the pie with sliced bananas. Try not to eat it all at once!

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Citrus Cheesecake – raw, vegan, gluten free

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_MG_8450

           Citrus Cheesecake – raw, vegan, gluten free

The original recipe is by Elenore Bendel Zahn, and after trying it out I have slightly simplified and modified it.

Spiced orange topping

-2 oranges (use a mixture of regular and blood oranges if available)

-1/2 teaspoon lightly crushed mixed peppercorns

Crust

-1 cup soft dried figs or apricots

-1/4 cup almonds, 1/4 cup sunflower seeds

-1/4 teaspoon Himalayan salt or sea salt

Citrus filling

-1.5 cup unsweetened shredded coconut, ground into flour

-1 cup cashews, soaked for at least 3 hours.

-1 banana

-2 small oranges, zest and whole fruit

-1 small lemon, zest and juice

-1/3 cup virgin coconut oil, melted over hot water

2 tbsp of agave or honey

-1/4 teaspoon turmeric

seeds of 1/2 of real vanilla pod, or pure vanilla extract

Vanilla frosting

-1/3 cup cashews, soaked for at least 3 hours

-1 tablespoon virgin coconut oil, melted over hot water

-2 tablespoon cacao butter, melted over hot water

-juice of 1/2 lemon

-3 tablespoon pure water

-1/4 real vanilla

-1 teaspoon guice of freshly grated ginger

-1/2 tbsp agave or honey

1. Peel and slice the oranges, toss together with your pepper and let marinate in a bowl while you make the cake.

Crust:

Put all ingredients in a food processor and blend until a firm ball of dough has been formed.

Press firmly into a 7 inch (ca 18 cm) spring-form pan or a pie plate lined with saran wrap and put it in the fridge while making the filling.

Citrus filling

Add all ingredients to a high speed blender and blend until it’s all really smooth (a food processor won’t make this filling as silky smooth). Add a bit more water if the mixture doesn’t turn. Now pour it over the crust and place in freezer until solid (will take about 1.5 hour).

Vanilla frosting

Put all ingredients in a high speed blender and blend until you have your sweet silky frosting. Set aside in a bowl at room temperature and once the cake has set, pour/spread the frosting over the citrus layer. Lastly add the marinated oranges and – ENJOY!

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