This 100 days of real eating is a different experience for me because it isn't about losing weight, it is about being healthy and it feels a whole lot more sustainable because of that.
Anyway-I made a cake last night (called the caramel mud cake) that tastes naughty but isn't! It has quite a lot of tahini in it and tahini is quite a strong taste so I would suggest cutting it down by half and adding a little honey. I am a massive sweet tooth and I found this fixed the craving! The recipe is from www.wholefoodsimply.com =)
Caramel Mud Cake – Wholefood Simply Style
The flesh of two
roasted sweet potatoes (I thickly slice and roast in their skins, the flesh
pops out easily once they are cooked and slightly cooled, and we love eating
the skins while the cake cooks)
10 medjool dates,
seeds removed
3 heaped tablespoons
hulled tahini
1 teaspoon vanilla
1/2 cup coconut
flour, sifted
1 teaspoon bicarb
soda
5 eggs
Pinch of salt
Preheat your oven to
180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm
cake tin.
In your blender or
food processor puree the sweet potato flesh and dates until smooth. Add the
remaining ingredients in the order listed above, mix until well combined.
Pour the mixture
into a prepared tin and bake for 45 minutes or until the top is golden and an
inserted skewer comes out cleanly. Allow the cake to cool slightly before
removing from the cake tin and placing the cake onto a cooling rack. Cool the
cake completely prior to icing.
Caramel Frosting
3 heaped tablespoons
hulled tahini
3 heaped tablespoons
honey
3 heaped tablespoons
coconut oil
1 teaspoon vanilla
Blend all
ingredients until smooth. Pour the mixture directly over the cooled cake for a
runny icing or refrigerate the mixture and allow it to set slightly for a
thicker frosting consistency.
Isn’t it heavenly?
Enjoy!!
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