Still here, still baking!

Well the Indian Summer is finally over, I have put my paintbrush away and come back indoors to do some baking.  A lot has happened since I last wrote on my blog, including the start of 'big school' for my youngest daughter.  She seems to be coping well and overcoming new challenges such as making new friends and travelling by train.  Meanwhile my grey hairs and worry lines multiply!  Last week saw her cope with her first high school hypos, which probably frightened the teachers more than my daughter.  But it is reassuring to know that she spoke up and told somebody about it.  No doubt a lot of parents are going through similar worries.

Right then back to the cake.  This week I made a variation on Carrot Cake which was popular with all members of the household, especially the guinea pigs as it generated lots of peelings!  I based my recipe on one from a 'Bake Off' book but reduced the sugar by half, then half again.  I replaced some of the sugar with dates for natural sweetness and also substituted ground almonds for some of the flour to lower the carbs.  I generally messed about with the other ingredients too, but was pleased with the outcome and there was enough natural sweetness to make it acceptable to the children and hubby (on a pre-Christmas diet).

"Global stardom at last"

Carrot Cake and peelings (Gluten free and low sugar)

 

Ingredients - makes 20 pieces

• 50g dried dates, snipped into small pieces
• juice and finely grated zest of one medium orange
• 4 eggs
• 100ml sunflower or rapeseed oil
• 75g vanilla or natural yogurt
• 175g gluten free plain flour (I used Doves Farm)
• 50g ground almonds
• 1 tsp mixed spice
• 1 tsp cinnamon
• 2.5 tsp gluten free baking powder
• 50g light or dark muscovado sugar
• 375g carrots, coarsely grated
• 75g pecan or walnut pieces, save 20 halves and coarsely chop the rest
• 75g desiccated coconut
• 50g raisins
• 50g eating apple, coarsely grated without peeling
• 2-3 tbsp orange spread or shredless marmalade (preferably low sugar) to glaze - optional

1. Preheat the oven to 180C / Gas 4.  Grease and base line a large baking tin, approximately 30cm by 22cm.
2. Grate the zest from the orange and set aside.
3. Squeeze the juice from the orange then place in a small saucepan with the snipped dates.  Heat until the juice is just at simmering point, then take off the heat and put a lid on the pan.  Set aside to cool.
4. Break the eggs into a small bowl or jug, whisk lightly, then add the oil and yogurt.  Stir to combine.
5. Sieve the flour, spices and baking powder into a large bowl.  Stir in the ground almonds and sugar, breaking up any lumps.
6. Using a hand blender whizz the cooled dates to a puree.
7. Now pour the wet egg mix into the larger bowl of dry ingredients together with the date puree.  Whisk with an electric mixer for about 3 minutes, until thoroughly combined.
8. Fold in the grated carrots, chopped nuts, desiccated coconut, raisins and eating apple.
9. Spoon the mixture into the prepared tin and level.  Think about how you will cut the cake into squares and place one reserved pecan or walnut half in the centre of each imaginary square.  Place in the preheated oven for 30-35 minutes until a skewer comes out clean. 
10. Remove from the oven.  Heat the orange spread or marmalade in a pan or for a few seconds in a microwave then brush over the cake to glaze.  Allow the cake to cool in the tin for about 10 minutes then turn out onto a cooling rack to cool completely.   Cut into squares.

I calculated that there are roughly 15g of carbohydrates per square, assuming you have 20 equal portions.

Perfect day for a picnic

     

     

Today we decided to visit one of my favourite gardens in the Lake District and we were blessed with glorious spring sunshine.  Everywhere you looked there were new signs of life.  We packed a picnic and found a bench overlooking the lakes and fells.  Blissful!

We didn't have anything particularly fancy in our picnic but I did make a couple of variations on a 'Picnic Slice' recipe earlier in the week.  I originally called it 'Cupboard Cake' as I threw together some bits and pieces left over in my cupboard.  You could make your own variation using different fruit, nut and seed combinations.  Just try to balance the sweeter, high carb, dried fruits with some lower carb dried fruit, fresh fruit or vegetables (grated carrot might work).

Hope you're enjoying some sunshine too.

Fig, Apple and Pecan Picnic Slice (Gluten free and low sugar)

 

Ingredients - makes 9 generous squares (or more if you cut them smaller!)

• 85g dried figs, snipped into small pieces (dried dates would work just as well, if not better)
• 1/4 tsp bicarbonate of soda
• 45ml of just boiled water
• 3 tbsp agave syrup / about 60g
• 85g butter (or lower fat alternative)
• 1 medium eating apple, peeled and chopped / about 85g prepared fruit
• 140g gluten free porridge oats
• 60g ground almonds
• 30g pecan nuts, coarsely chopped
• 1 egg, beaten

1. Place the snipped fig pieces into a small bowl with the bicarbonate of soda and pour over the just boiled water.  Stir then allow to cool, ideally for around half an hour.
2. Mash the softened figs with a fork to make a rough puree or use a food processor or hand blender to blitz if you have them.
3. Preheat the oven to 170C / Gas 3.  Grease and base line a shallow 20cm square cake tin.
4. Melt the butter in a large pan over a low heat then stir in the agave syrup.
5. Mix in the rest of the ingredients, including the fig puree, and press into the prepared tin.
6. Bake in the oven for approximately 25 minutes until golden brown.  Allow to cool in the tin for a few minutes.  Mark into 9 squares and turn onto a wire rack until completely cool.

I calculated that each piece contains roughly 20g carbs.  This is for a pretty generous piece and you could make your portions smaller.

 Chocolate, Apricot and Coconut Picnic Slice (Gluten free and low sugar)

Ingredients - makes 9 generous squares (or more if you cut them smaller!)

• 85g gluten free plain dark chocolate, broken into pieces
• 3 tbsp agave syrup / about 60g
• 85g butter (or lower fat alternative)
• 85g dried apricots, chopped or snipped into small pieces
• 140g gluten free porridge oats
• 45g ground almonds
• 45g dessiccated coconut
• 1 egg, beaten

1. Place the chocolate into a small bowl and microwave on high power for a few seconds until melted.  This can also be done by placing the bowl over a pan of just simmering hot water.  Set aside.
2. Preheat the oven to 170C / Gas 3.  Grease and base line a shallow 20cm square cake tin.
3. Melt the butter in a large pan over a low heat then stir in the agave syrup.
4. Mix in the rest of the ingedients, including the melted chocolate, and press into the prepared tin.
5. Bake in the oven for approximately 25 minutes.  Allow to cool in the tin for a few minutes.  Mark into 9 squares and turn onto a wire rack until completely cool.

This time I estimated the carbohydrates to be roughly 22g per piece.  This is a bit higher than I would like, so next time I would put in less chocolate and more dried apricots.  I would also reduce the portion size.