Sticky Walnut & Orange Spice Cake

Makes: 20 portions

Ingredients:

1 cup almond meal
1 & 1/2 cups gluten free plain flour
1/2 cup low calorie sweetener of your choice (or sugar)
2 teaspoons baking powder
1 teaspoon baking sofa
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup vanilla soy yoghurt
3/4 cup soy milk
2 tablespoons ground flaxseed
1/2 cup unsweetened orange juice
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
Finely grated rind from 1 orange
1 1/4 cup roughly chopped walnuts

Glaze ingredients

2/3 cups orange juice
1/3 cup water
1/4 cup low calorie sweetener of your choice (or sugar)
1 cinnamon stick
4 whole cloves

Method:

Preheat the oven to 170 degrees Celsius and prepare a springform pan by spraying liberally with olive oil cooking spray and lining the base with baking paper
Mix the almond meal, flour, sweetener, baking powder, baking soda, spices and salt until well mixed.
In a separate bowl whisk together the yoghurt, milk, flaxseed, orange juice, oil, vanilla and orange rind until well mixed
Add the wet mixture into the dry mixture folding using a spatula until almost combined
Add in 1 cup of the chopped walnuts folding through with the spatula until just combined
Spoon the mixture into the prepare springform tin and sprinkle the top with the remaining walnuts
Bake for 40-45 minutes or until the cake springs back when touched in the centre and a cake skewer comes out clean
While the cake is cooking prepare the glaze.
Add all of the glaze ingredients into a small non-stick saucepan and bring to the boil
Once boiling reduce to a simmer and continue simmering for 15 minutes
Remove the cinnamon stick and cloves and set aside until the cake has finished cooking
Once removing the cake from the oven allow to sit for 5 minutes
Use a cake skewer to evenly pierce the surface of the cake all over and then pour the glaze over the top of the cake
Swirl the tin ensure the glaze is evenly distributed over the entire cake
Allow to cool in the tin for at least 60 minutes before removing to a wire rack to cool completely.

Nutritional Value:

Calories: 141
Total fat: 9.2g
Total carbs: 22.7g
Total sugar: 2.2g
Protein: 2.4g

Recipe Notes:

Sweetener used in this recipe was “100% natural stevia blend” from Naturally Sweet. Use the promo code WHMP15 online to get a 15% discount https://www.naturallysweet.com.au/
Store cake in an airtight container below 27 degrees for a maximum of 5 days (recommended to store in the fridge)
This recipe is freezer friendly to be consumed within 6 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to

Sugar free Lemon Cake

Sugar Free Lemon Cake

Cake ingredients:

6 egg whites
150g butter
1 cup xylitol
2 cup plain flour
4 teaspoons baking powder

1 teaspoon salt
1 cup milk
1/4 cup lemon juice

Curd ingredients:

6 egg yolks
1/2 cup xylitol
1/2 cup lemon juice
80g butter

Method:

Preheat the oven to 180 degrees Celsius and prepare 3 x 20cm round cake tins by greasing very well and lining the base with baking paper
Place the egg whites in a mixing bowl and beat with electric beaters until there is stiff white peaks, set aside
In a large mixing bowl place the butter and xylitol creaming with the eclectic beaters for approximately 3 minutes until white and fluffy
Add in the flour, baking powder, salt, milk and lemon juice beating until smooth
Using a spatula fold in 1/2 of the egg whites until just combined, repeat with the remaining egg whites
Spoon the mixture evenly across the three prepared cake tins and bake for 20 mins or until golden and a cake skewer comes out clean

Turn the cakes onto a wire rack to cool completely before finishing the cake
To prepare the curd place the egg yolks, xylitol and lemon juice in a blender and process for 60 seconds until thick, smooth and slightly foamy
Add the mixture into a heavy based non stick sauce pan with the butter
Continually whisk the mixture over a steady low heat for 5-10 minutes until the curd is thick enough to coat the back of a spoon
Transfer the curd into a heat proof container with a lid and place in the fridge to completely cool before using
To construct the cake place a thick layer of curd between cakes so you have 2 layers of curd and 3 layers of cake, place in the fridge to set for minimum of an hour before serving
Serving suggestions are whipped cream or passionfruit pulp (as seen in the picture).

Nutritional value per piece:

Calories: 179
Total fat: 11.5g
Total carbohydrates: 15g
Sugar: 1g
Protein: 4.3g

Notes: NV does not include the passionfruit pulp in the picture.

Recipes Notes:

Xylitol can be replaced with your low calorie sweetener of choice.
Xylitol used in the recipe was from https://www.naturallysweet.com.au/ use the coupon code WHMP15 for a 15% discount

Keep the cake store in an air tight container in the fridge for up to 5 days
The cooked cakes unconstructed are freezer friendly but for best results serve fresh.

Protein Gummies

Makes: 12

Ingredients:

1 portion (30g) unflavoured protein water powder
1 packet diet jelly
1 heaped teaspoon gelatine
150ml water

Method:

Mix the protein water powder into 75ml cold water and mix until well combined
Allow to sit for 30-60 minutes until all th foam has settled
Add the jelly packet and gelatine into a heat proof mixing bowl, then add 75ml boiling water and mix until all dissolved
Combine the cold and hot water mixtures and stir until well combined
Pour the Gummies mixture into your chosen silicon moulds
Place in the fridge for set for a minimum of 4 hours.

NV per Gummie:

Calories: 13
Total fat: 0g
Total carbohydrates: 0g
Total sugars: 0g
Protein: 3.2g

Recipes Notes:

Store in an air tight container in the fridge for a maximum of 3 weeks
This recipe is not suitable for the freezer
Protein water powder used in this recipe is the Bodiez protein water
To make a non-protein gummie leave our the protein water powder and use 75ml of plain cold water (opti-intense friendly without the additional protein)

Protein Puff Bars

Makes: 12

Ingredients:

75g sugar free marshmallows
50g unsalted butter
150g soy protein nuggets

Method:

Lightly spray a silicon loaf tin with cooking spray or line a metal loaf tin well with baking paper

Place the diced butter and marshmallows in a microwave proof bowl and heat for 60 seconds
Add the soy protein nugget and use a spatula to mix until the nuggets are well coated
Spread the mixture into the prepared dish and press down to pack the mixture in well
Place the loaf tin into the fridge to set for a minimum of 2 hours.
Use a sharp knife to cut into even sized pieces.

Nutritional value per serve:

Calories: 95
Total fats: 4.2g
Total carbohydrates: 1.3g
Total sugar: 0g
Protein: 10.4g

Recipe Notes:

Store in an air tight container in the fridge for up to 10 days
This recipe is not suitable for the freezer.

Christmas Cake (protein enriched)

Christmas Cake (protein enriched)

Makes: 12 portions

Ingredients:

250g mixed dried fruit
1 & 1/2 cups milk (of your choice)
150g mixed chopped nuts
3 scoops (90g) chocolate protein powder
1/4 cup coconut flour
1 teaspoon baking powder

Method:

Place the dried fruit in a mixing bowl and cover with 1 cup of milk and soak overnight
Preheat oven to 170 degrees Celsius and prepare either a 6 silicon muffin tray or 2 miniature spring form pans by spraying with cooking spray
Add the chopped nuts, protein powder, coconut flour, baking flour and remaining 1/2 cup of milk to the mixing bowl
Mix with a spatula until well combined
Evenly spoon into the prepared cooking vessels
Bake for 20 minutes for the muffin tray or 25-30 minutes for mini cakes
Allow to cook in the Cake tin for 15 minutes before transferring to a wire rack to cool completely.

Nutritional Value per portion:

Calories: 176
Total fat: 6.7g
Total carbohydrates: 17g
Sugars: 9.6g
Protein: 11g

Recipe Notes:

Store in an airtight container storing under 27 degrees for a maximum of 5 days
This recipe is freezer friendly, to be consumed in 6 months
Also delicious served warm with custard or ice cream
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Cheeky Chocolate Cake

Makes: 1 x 18cm round cake

Ingredients:

250g butternut pumpkin, finely grated
2 eggs, lightly beaten
1/4 cup maple syrup
1/4 cup rice malt syrup
1 teaspoon vanilla extract
1/2 cup melted nuttalex or coconut oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cacao
1/4 cup coconut flour

Recipe:

Preheat oven to 180 degrees Celsius and prepare an 18cm springform tin by lining with baking paper and spraying with cooking spray
Combined the pumpkin, eggs, syrups, vanilla and melted nuttalex on a large mixing bowl and combine well
Place the remaining ingredients into a sieve and sift over the pumpkin mixture
Use a spatula to mix until well combined
Pour into the prepared cake tin and bake for approximately 35 minutes until the edges have pulled away from the edges and a cake skewer comes out clean
Allow to cool in the tin for 15 minutes before removing from the 10 gently transferring to your serving plate

Recipe Notes:

Store in an airtight container below 27 degrees for a maximum of 5 days
This recipe is freezer friendly to be consumed within 6 months
Picture shown has the cake dusted with cacao powder
Recommended to serve with a dollop of coconut yoghurt and some fresh berries.

White Chocolate Mud Cake

White Chocolate Mud Cake

Serves: 8-14 people

Ingredients:

300g butter, room temperature chopped
300g quality white chocolate
2 cups plain flour
1 1/4 cups self raising flour
1 1/2 cups caster sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 1/4 cup water

Ganache Ingredients:

250g White chocolate
125g thickened cream

Method:

Preheat the oven to 160 degrees Celsius and grease and line both the bottom and sides of a 20-22 springform pan
Place the butter and water into a saucepan and over a medium heat stir until it has melted
Turn off the heat then add in the White chocolate and continue to stir until melted and well combined
In another bowl sift the flours and then using a wooden spoon to stir in the sugars and a pinch of salt until well combined then create a well into the centre
Pour in the chocolate mixture, eggs and vanilla into the well then stir with the wooden spoon until well combine
Pour the batter into the prepared cake tin and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the cake is baked and a cake skewer comes out clean
Half way through cooking cover the cake with foil to prevent it over browning on the top
Leave in the tin to cool before moving to a wire rack
To prepare the ganache heat the cream in the microwave for 60 seconds then add in 3/4 of the White chocolate.
Microwave for another 30 seconds then add in the remaining chocolate and stir well until the chocolate has melted ang the mixture is smooth
Allow the ganache to cool until it’s thick and glossy and then pour it over the top of the cooled cake and spread evenly over the top and the sides.
Decorate as you choose or leave with a delicious plain ganache glossy finish

Recipe Notes:

Store in an air tight container in the fridge for the maximum of 1 week
This recipe (un-iced) is freezer friendly to be consumed with 30 days

Egg & Dairy Free Diabetic Friendly Strawberry Tart

Egg and Dairy Free Diabetic Friendly Strawberry Tart

Serves:8-12 people

Pastry Ingredients:

1 cup plain flour
1/4 cup wholemeal plain flour
1/4 cup almond milk
3 tablespoons canola oil
Pinch Salt

Filling Ingredients:

250g strawberry, fresh or frozen
1 punnet fresh strawberries
1 cup water
1/4 cup xylitol
2 tablespoons corn flour
Red food colouring

Method:

Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray
To prepare the pastry mix the flours with the salt and create a well in the middle
Mix together the milk and oil the pour into the well in the flour
Combine with a butter knife until a dough ball forms
Turn the dough onto a lightly floured surface and slightly flatten the dough
Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine
Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner
Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base
Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden.
To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth
Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined
Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes
If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout
Cool this mixture to room temperature
Cut the fresh strawberries into even sized wedges and then stir through the filling mixture
Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight.

Recipe Notes:

Store covered in the fridge for a maximum of 3 days
This recipe is not freezer friendly
You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture

// 3e3;case"diversity":return g.fillText(h(55356,57221),0,0),c=g.getImageData(16,16,1,1).data,d=c[0]+","+c[1]+","+c[2]+","+c[3],g.fillText(h(55356,57221,55356,57343),0,0),c=g.getImageData(16,16,1,1).data,e=c[0]+","+c[1]+","+c[2]+","+c[3],d!==e;case"simple":return g.fillText(h(55357,56835),0,0),0!==g.getImageData(16,16,1,1).data[0];case"unicode8":return g.fillText(h(55356,57135),0,0),0!==g.getImageData(16,16,1,1).data[0]}return!1}function e(a){var c=b.createElement("script");c.src=a,c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var f,g,h,i;for(i=Array("simple","flag","unicode8","diversity"),c.supports={everything:!0,everythingExceptFlag:!0},h=0;h// //

Turkey & Cranberry Meatballs

Turkey & Cranberry Meatballs

Makes: approximately 24 (depending on your preferred meatball size)

Ingredients:

500g turkey mince

1/2 cup dried cranberries, finely chopped

1 teaspoon minced garlic

1 egg

1/2 cup breadcrumbs

2 tablespoons plain flour

Method:

Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined

Roll into small meatballs and very lightly coat in the plain flour

Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs.

Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked

If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball.

Recipe Notes:

Store covered for a maximum of 2 days

This recipe is freezer friendly

When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Victorian Sponge Cake

Victorian Sponge Cake

Makes: 1 Luscious 20cm cake

Ingredients:

200g caster sugar

200g softened butter, cubed

200g self raising flour, sifted

1 teaspoon baking powder

4 eggs, lightly beaten at room temperature

2 tablespoons milk

Method:

Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly

Grease and line with non stick baking paper two x 20cm round cake tins

In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter

THERMOCOOKING: Place all ingredients in the jug with the butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds]

Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon

Bake for 20 minutes under golden and the cake springs back when gently touched

Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely

Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar

Recipe Notes:

Store in an airtight container below 27 degrees for a maximum of 5 days

This cake is freezer friendly unfilled

The picture shown has the cake will C4K Kitchen’s Raspberry Chia Jam and Raspberry Buttercream as a filling

You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.