Gaby's Bakery - 14

July 02, 2020

Gaby's Bakery - 14

Red velvet cake is a soft and velvety crumb cake, traditionally red or reddish-brown, and thought to have originated in 19th/20th century America. Traditional recipes use non-Dutched, anthocyanin-rich cacao, and beetroot powder.

I’ve taken some of that inspiration into these energy balls. Cacao powder isn’t roasted so can be more bitter, but retains higher nutritional value. Alternatively, cocoa  powder is made from beans that are fermented, roasted and more processed. You can use cocoa powder but up the quantity a little.

Red Velvet Energy Balls

Ingredients:
200gms pitted dates
30gms ground almonds
25gms cacao powder (extra for rolling)
15ml coconut cream (or non-dairy milk)
15ml maple syrup
10gms coconut flour
5gms beetroot powder (extra for rolling)
1tsp vanilla essence

Method:
Blitz the dates in a food processor until smooth and then add all the other ingredients. If the mixture feels a little thick and sticky add a little extra coconut cream (milk), if a little too sticky, add extra ground almonds.

Roll out about a tbsp of the mixture into a ball, continue until you have used all the mixture and then roll the balls in either the cacao powder or beetroot powder. Place in the fridge to firm up.

Orange Cake - Gluten Free

Something about this, transports me to a balmy early evening on a Mallorcan veranda overlooking the orange groves. A chilled glass of local dessert wine at the ready.

Ingredients:
225gms ground almonds
225gms sugar
6 eggs
3 medium sized oranges
1 tsp baking power
pinch of salt

Method:
Prepare a 22cm springform tin, by greasing the bottom and sides and lining with parchment paper.

Scrub the oranges and then place them in a saucepan completely covered by cold water. Bring to the boil and simmer for appx 1 hour until tender, (make sure they are always covered in water). Once ready, remove the oranges and allow them to cool.

Preheat oven to 170 ⁰C

Cut the oranges, remove pips and then liquidise the whole orange, skin included, until it is a smooth puree. Beat the eggs and sugar together until thick and creamy and then mix in the puree. Fold in the ground almonds, baking powder and salt. Pour the mixture into the prepared tin and bake for appx 60-70 mins, (a skewer inserted should come out clean).

Enjoy served with mascarpone cream or even yoghurt, where the sour tangy flavour against the sweet orange, pleasantly scrambles the taste buds.


 Gaby Van Clarke





Also in Blogs

Gaby's Case Study Workout - Ten Years Younger. Completion
Gaby's Case Study Workout - Ten Years Younger. Completion

July 31, 2020

I won't ask for my money back, but somehow I didn't quite reach one of my targets, the running. And of all the things Gaby knows so well, she is a London Half Marathon winner after all. But just between me and you, I didn’t follow all her instructions.   

Continue Reading

Gaby's Bakery  - 17
Gaby's Bakery - 17

July 30, 2020

Here’s a moreish recipe for granola bars with sweetness coming from the fruit, honey and a little coconut sugar, which is healthier than refined sugar, allegedly. I also swap this sometimes with maple syrup which has more anti-oxidants.

Continue Reading

Beard Oil or Beard Wax. What's the difference?
Beard Oil or Beard Wax. What's the difference?

July 23, 2020

It seemed like a passing fad when lumbersexuals spoofed ZZ Top in hipster high streets. But ‘peak beard’ never arrived. They just became shorter, groomed, and more normalised through society. Now more than 50% of men wear some level of facial hair.

Continue Reading