Chocolate zucchini slice

One of my favourite ‘foodie’ websites is Fraiche Nutrition. Tori has some beautiful recipes, and all the ones i have tried so far have turned out brilliantly! http://fraichenutrition.com

I made this loaf a few weeks ago and it was seriously delicious. The added zucchini doesn’t make it feel so unhealthy….at least it has a small vegetable content!

The first time i made this loaf, i was unable to find hemp seeds so i omitted them and it was still great. Second time i cooked i added the hemp seeds….so totally up to you! Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup raw shelled hemp seeds
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup canola oil
  • 2 teaspoons vanilla
  • 3 packed cups grated zucchini (don’t peel it)
  • 2/3 cup dark mini chocolate chips

Directions:

  1. Preheat oven at 180c.
  2. Grease two loaf tins and line with parchment paper. Alternately you can flour them after greasing to prevent the cake from sticking.
  3. In a large bowl, stir together flours, hemp seeds, walnuts, cocoa, baking soda, baking powder, salt and sugar.
  4. In a medium bowl, beat the eggs with a fork. Add the oil, vanilla and zucchini. Add to the dry ingredients and mix until just incorporated: fold in the chocolate chips. Stir just until combined, and divide between the loaf pans.
  5. Bake for 50-60 minutes, or until the tops are cracked a toothpick comes out clean when inserted into the middle. Makes 2 loafs.

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Crunchy top pear muffins

I have been doing a huge amount of cooking and baking lately. I think its the cold weather and my need to hibernate…and whenever i have any spare time i usually spend it cooking!

I made these muffins when it was raining outside, and they really were super delicious.

Ingredients

  • 1 cup plain flour
  • 1/2 cup wholemeal flour
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup plain yoghurt
  • 1/2 cup walnut or any other nut oil
  • 1 pear, peeled and diced

Topping

  • 1/4 cup brown sugar
  • 1/3 cup pecans, finely chopped

Preheat oven to 180° and line a 12 hole muffin tin

Sift the flours, baking powder and cinnamon into a large bowl, add the oats and the 1/2 cup of brown sugar and stir together. Make a well in  the centre

Whisk together the eggs, yoghurt, oil. Pour into the well in the dry ingredients and stir until just combined. Fold through pear, don’t overmix.

Spoon into muffin tin.

To make crumble topping: mix pecans with remaining brown sugar and sprinkle over muffins

Bake for 20-25 minutes until golden.

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Clementine yoghurt cake

Something a little different on my blog this time…..

Other than gardening, a love of mine is cooking. Of course i cook all the time, but i wish i had more time to bake, or maybe i just wish i had more friends to eat it. I feel seriously guilty baking an entire cake and then eating it all!

I actually made this cake last Winter, but i loved it so much that i wanted to share. Citrus season is almost here again, and the stores are slowly becoming filled with oranges, lemons, lime and mandarins, which they call clementines here.

Clementine Yogurt Cake
– 2 eggs
– 1 cup whole milk plain yogurt
– 1 cup sugar
– 1/3 cup olive oil (or vegetable oil)
– 1 tsp vanilla (extract or powder)
– zest from 2 clementines
– juice from 1 clementine
– 2 cups all purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– good pinch of salt
clementine zest

clementine zest

My delicious creation

My delicious creation

Preheat the oven to 350ºF/180ºC and butter a 9″ springform pan.
Mix the top ingredients (eggs, yogurt, sugar, oil, vanilla, zest, juice) lightly in a bowl until incorporated.
All at once add in the flour, baking powder, baking soda and salt and mix until blended together, without over-mixing.
Pour the batter into the pan and bake for 30-35 minutes, or until a cake tester comes out clean. Let it cool for 10 minutes and then transfer to a wire wrack.
I should also mention that this is a super easy cake!  Pour in a bowl, mix and bake.