Tag Archives: Honey

Peach upside-down cake

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yummy peach upside down cake with caramelized honey

 

Don’t you just love Ontario peaches? Fragrant, bursting with juicy flavour, and available right now!
If you have overbought (like I sometimes do) and are looking for something to make with fresh peaches, why not try a peach upside-down cake? This version uses only honey as a sweetener, not sugar. There’s something about the combination of caramelised honey and peaches that I find irresistible. This particular cake is made with spelt flour, which means it’s best eaten right away as it will really toughen up if left for a few days. You can just as easily use all purpose flour if you like.

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Ontario peaches just bursting with flavour

 

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pour 1/3 cup of melted butter over bottom of parchment lined 8″ cake pan

 

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add 1/2 cup of liquid honey

 

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mix and spread evenly over bottom of pan

 

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lay the sliced peaches over the honey/butter combination

 

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pour 1/2 cup of honey into a mixing bowl

 

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add 2 eggs

 

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add 1/3 cup of oil

 

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add a teaspoon of vanilla extract and mix everything very well

 

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in a small bowl measure out 1 1/2 cups of flour (spelt or all purpose)

 

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add 1/2 teaspoon salt

 

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add 1 teaspoon of baking soda

 

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and 1 1/2 teaspoons baking powder

 

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add 1/2 teaspoon cinnamon

 

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mix dry ingredients well and measure out 1/3 cup sour cream

 

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add flour mixture to egg mixture alternately with the sour cream

 

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pour batter over prepared peaches in pan and bake in a 350 degree oven for about 40-45 minutes

 

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until a toothpick inserted in the centre comes out clean

 

Honey sweetened chocolate cake with chocolate avocado frosting

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Honey sweetened chocolate spelt cake with chocolate avocado frosting,
makes 16-18 servings

Expanding on my success at using overripe bananas to sweeten spelt cakes I thought I would try making a fancier birthday cake. However, I needed something a bit sweeter than bananas to balance the bitterness of the unsweetened cocoa powder. Just a half cup of honey in this whole 2-layer cake does the trick. It’s just sweet enough, but not too sweet. The absolutely decadent chocolate-avocado frosting has a wonderfully smooth and rich texture and is also sweetened with 1/3 of a cup of honey for enough frosting to generously frost this 2-layer cake. The texture is torte-like but very light. If you love dark chocolate, you will love this cake.

Ingredients for cake

3 overripe bananas

3 Tablespoons virgin coconut oil

3 eggs

3/4 cup plain, fat-free yogurt

2 cups light spelt flour

1/2 cup good quality unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon instant espresso powder, optional

1/2 cup honey, heated until very hot

Ingredients for frosting

2 large or 3 small ripe but firm avocadoes, (the peel will come off easily but they’re not mushy)

1/3 cup honey

1/2 cup unsweetened cocoa powder

1/2 teaspoon vanilla

pinch of salt

pinch of cinnamon

1/2 teaspoon instant espresso powder, optional

Method

Mash overripe bananas with coconut oil, then add in eggs, yogurt and vanilla.

Place a sieve or strainer over the mixing bowl and measure in the flour, cocoa, baking powder, soda, salt, cinnamon and coffee powder. Sift directly over the wet ingredients, working in batches if your strainer is small.

Fold the dry ingredients into the wet, being very gentle.

Then add in the hot honey, folding very gently to combine.

Pour batter evenly into two parchment-lined, greased 8″ cake pans.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in centre comes out clean.

Remove cakes to cooling racks, allowing them to cool completely, and then refrigerate until cold before making the frosting.

For the frosting:

Peel, pit and quarter the avocadoes, placing the quarters into the bowl of a food processor.

Add in the rest of the frosting ingredients and pulse to combine, stopping to scrape down the sides of the bowl.

Then process for a couple of minutes, until very creamy and glossy.

Use this frosting to frost the middle, top and sides of the cake.

Garnish as desired – with edible flowers, fresh raspberries or leave it plain.

 

 

gather all your ingredients

 

 

mash bananas with coconut oil

 

add eggs, vanilla and yogurt and mix well

until well combined

sift in the flour, baking powder, baking soda, salt, cinnamon and espresso powder  (you may have to do this in 2 batches if your strainer is small, like mine) and stir very gently

then add hot honey and stir gently until combined

divide batter evenly between 2 parchment-lined 8″ round cake pans and bake at 350 degrees for 35 minutes

until a toothpick inserted in centre comes out clean

turn cakes out onto cooling racks and peel off parchment paper. Refrigerate till cold.

when the cakes are cold, gather the frosting ingredients

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Put peeled and quartered avocadoes into the bowl of a food processor.

 

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add in the honey, cocoa powder, cinnamon and salt

 

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and pulse-process to combine,

 

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stopping to scrape down the sides of the bowl,

 

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until the frosting is very smooth and creamy.

 

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put one of the cakes onto a serving platter

 

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and cover the top of it with about 1/4 of the frosting.

 

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place the second cake on top,

 

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and frost the top of it with 1/2 of the remaining frosting, then use the rest to frost the sides.

 

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add any extra frosting to the centre of the cake, smoothing out as required.

 

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decorate with edible flowers, if desired.

 

Honey Fudgey Brownies – Oh my!

Just in time for Valentine’s Day: a seriously decadent dessert using honey as a sweetener and a combination of butter and coconut oil as the fat.

Honey Fudgey Brownies – makes 16, 140 calories and 6.5 g fat each.
Prep. time 5 minutes. Cook time 20 minutes. Eat time 10 seconds!

Ingredients

3 Tablespoons butter, softened
3 Tablespoons coconut oil
3/4 cup honey
2 eggs
2 teaspoons vanilla
1 cup light spelt flour (or all purpose flour)
1/4 teaspoon baking powder
1/2 cup good quality unsweetened cocoa powder

Method

Mash butter and coconut oil together.
Add eggs and vanilla and keep mixing until fairly smooth.
Mix the flour, baking powder and cocoa together until well combined. If the cocoa is lumpy, put the mixture through a sieve to get the lumps out.
Add the flour mixture to the egg mixture and keep on whisking until it’s smooth. If using spelt flour, don’t overmix or the brownies might be tough.
Grease a 9″ square cake pan with a little coconut oil or line it with parchment paper.
Scrape the batter into the prepared cake pan.
Bake at 325 degrees for 20 – 22 minutes. The centre of the batter will be runny but don’t worry, it will set up. Do not overbake.
Allow to cool and then cut into 16 squares.
Serve with lots of love and a dollop of vanilla ice cream to your favourite Valentine.

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Gather all your ingredients

 

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mash the butter and coconut oil together

 

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add in the eggs, beating in well to incorporate

 

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add in the honey and vanilla

 

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and beat until smooth

 

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sift the flour, cocoa powder and baking soda into a small bowl

 

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so it’s lump free

 

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then mix it into the egg mixture

 

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cook gets to lick the whisk, shhh!

 

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spread into a greased 9″ cake pan and bake at 325 for 20-22 min

 

 

 

 

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serve warm with a dollop of vanilla ice cream – oh my!

 

Moroccan Date and Lime Squares

I don’t really care for date squares myself, but I wanted to see if I could lighten up the traditional date square recipe, and cut out the sugar. These turned out to be lovely – very light and fruity and sweet enough to satisfy the worst sweet tooth – Me!! I named them Moroccan Date and lime squares because my hubby said they reminded him of the taste of Morocco. To me they just taste good!

Moroccan Date and Lime Squares – makes 25 squares, 119 calories each

Ingredients

500g package of pressed dates (these are a great time saver because they’re pitted and mashed for you)
1 bosc pear (the softer and mushier the better), peeled and chopped finely
1 c water
juice and zest of one large or two small limes
1/3 c coconut oil (a very healthy oil, despite its appearance as a solid fat)
1/3 c honey
1/2 teaspoon salt
1 t cinnamon
1 c wholegrain flour – I used spelt but whole wheat or brown rice flour would work too
1 3/4 c rolled oats – don’t use the quick oats, you really need the large flake oats

Method

Put the dates, water and chopped pear into a medium sized saucepan and bring to the boil. Lower the heat and simmer for about 20 minutes, until the pear is almost dissolved.
Add the lime juice and zest.
Meanwhile, mash the coconut oil with the honey in a large mixing bowl. Add the cinnamon, salt and flour and mix well. Then add the oats and incorporate everything very well. You might need to use your hands to get an even mix.
Press 2/3 of this mixture into the bottom of a 9″ cake pan.
Add the cooked date, pear and lime mixture on top, spreading it evenly.
Sprinkle the remaining oat mixture evenly over the date mixture.
Bake at 400 degrees for 30 minutes.
Let cool completely, then refrigerate before cutting into 25 squares.

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Gather your ingredients together

 

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chop the pear finely

 

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put the dates, chopped pear and water into a medium-sized saucepan

 

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and simmer until the pear almost disappears

 

 

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zest the lime and squeeze the juice out

 

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mash the coconut oil and honey together

 

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add in the flour, cinnamon and salt

 

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then the oats, mixing well

 

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you might need to use your hands!

 

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pat 2/3 of the oat mixture into the bottom of a 9″ baking dish

 

 

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add the lime juice and zest into the cooked dates and pear

 

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spread the date mixture evenly over the oat mixture in the baking dish

 

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spread the remaining 1/3 of the oat mixture over the date mixture

 

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bake 30 minutes at 400 degrees fahrenheit

 

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cool, refrigerate and then cut into squares to serve. So yummy!