The Household COO - Part 2

Recipes: Wholemeal Strawberry Cake with Flaxseed

We’ve made strawberry cake before but I just had to find a way to make a “healthier” version so we came up with this one… Don’t worry, it tastes better than it sounds.

Containing flaxseed meal – touted as the new wonder food because of the numerous health benefits it offers – this is another cake that tastes good enough to pass as a “regular” cake. Sponge-like in texture, the cake lacks the prominent strawberry flavour of our previous strawberry cake. If you prefer, you can consider substituting half the sugar with the equivalent weight in strawberry jam to give it that extra burst of strawberry flavour.

As far as modified recipes go, I think this one’s a keeper…

Strawberry Cake

Ingredients:

  • 125g butter, softened
  • 3 eggs
  • 130g sugar
  • 30g flaxseed meal
  • 3/4 cup strawberry puree
  • 80g wholemeal flour
  • 150g plain flour
  • 1 tsp bicarb soda

Method:

  • Prepare a baba cake pan.
  • Preheat oven to 180C.
  • Mix the flaxseed meal with the eggs and set aside.
  • Place all other ingredients into a mixing bowl.
  • Add in flaxseed-egg mixture.
  • Beat on medium until well combined and smooth.
  • Pour into prepared cake pan.
  • Bake in oven for 45 minutes or until your knife comes out clean.

Nutritional Benefits:

Nutritional benefits of strawberries:

  • Strawberries are rich in the essential nutrients – vitamin C, potassium, folic acid and fiber.
  • Strawberries also contain the antioxidants anthocyanins, ellagic acid, quercetin and kaempferol. These antioxidants have all been shown to have protective effects against certain types of cancer.
  • Strawberries have also been shown to be beneficial against the following medical conditions: heart disease, stroke, cancer, blood pressure, constipation, allergies, asthma, diabetes, and depression.
  • Strawberries are also recommended for pregnant women because of their high folic acid content which is important for preventing neural tube defects in the developing foetus.

Nutritional benefits of flaxseed:

Aside from your nutritional benefit of the strawberries and wholegrain flour, we have also added flaxseed meal which offers a number of health benefits. Although flaxseed contains numerous healthy components, there are three main constituents responsible for the bulk of its health benefits:

  • Omega-3
  • Ligans
  • fiber

Flaxseed has been shown to be beneficial for:

  • reducing the risk of heart disease
  • protecting against cancer
  • lowering cholesterol
  • preventing hot flashes in menopausal women
  • improving blood sugar (thereby reducing risk of developing diabetes)
  • protection against radiation

Recipes: Fruit of the Forest Cake

This was an experimental cake so I wasn’t too sure how well it would go. As with all experiments, there is always some amount of trepidation when the cake goes into the oven because you don’t know whether it will be edible when it comes back out. Thankfully, all the worry was for nothing because the cake that come out turned out just fine – at least, I thought so. And G1 did approve it when he had it for afternoon tea.

So here you go…

Fruit of the Forest Cake

20140623-134711.jpg

Ingredients:

  • 165g puree fruits of the forest (blackberries, strawberries, raspberries)
  • 1/4 c blueberries
  • 200g plain flour
  • 100g wholemeal pastry flour
  • 2 tsp baking powder
  • 3 eggs
  • 250g butter, softened
  • 220g sugar

Method:

  • Preheat oven to 180C. Prepare round cake pan.
  • Puree blackberries, strawberries and raspberries. You may want to sieve the puree to remove the gritty bits. Alternatively, you can put it through a high-powered blender like the Vitamix to pulverise it.
  • Combine all ingredients except the blueberries into a mixing bowl and mix on medium until well combined and changed in colour.
  • Fold in blueberries.
  • Pour into the cake pan and bake for 45 minutes, or until the knife comes out clean.

Nutritional Benefits:

Recipes: Wholemeal Cornbread in a Breadmaker

This bread was inspired by all the bits of leftover flours I had that I was trying to finish off… It contains cornmeal, wheatgerm, and wholemeal flours. The bread seems a bit dense – as in there wasn’t much rise – but we seem to be having that problem a lot lately, even when using the regular bread recipes. Perhaps the yeast is losing its efficacy?

Wholemeal Corn Bread

Ingredients:

  • 80g cornmeal
  • 20g wheatgerm
  • 40g wholemeal flour
  • 65g wholemeal pastry flour
  • 125g white flour
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp dry yeast
  • 180ml water

Method:

  • Place all ingredients into the bread maker and turn on wholemeal bread function.

Notes:

  • all flours were organic
  • the reason for this particular mix was because I was attempting to finish off bits of left over flour
  • the bread machine is a Lebensstil Kollektion LKBM-1102W

Recipes: Organic Wholemeal Gingerbread Cake

If you like your gingerbread, you’ll love this cake… I confess I haven’t tried it out on the boys yet but it has already won me over (Update! It got three thumbs-up from the boys). Given how well our gingerbread cookies went down over Christmas, I expect this cake to be well received. It was a tad on the sweet side – feel free to adjust your sugar – but it will go down really well with a black coffee.

As usual, we went organic as much as possible as well. It’s not as packed full of goodness as our Wholemeal Banana Cake with Wheat Germ and Oatmeal, but it does contain wholewheat flour – although you wouldn’t know it from the taste because it’s as light and fluffy as any regular cake.

Wholemeal Gingerbread Cake

Ingredients:

  • 1 cup golden syrup
  • 1 tsp ground ginger
  • 150g plain flour
  • 150g wholemeal pastry flour (Bob’s Red Mill)
  • 100g brown sugar
  • 2 eggs
  • 1/2 tsp bicarb soda
  • 1/2 c milk
  • 125g butter

Method:

  • Preheat oven to 160C. Prepare a 20cm x 30cm cake pan.
  • Place all ingredients into a mixing bowl. Mix on medium until smooth and changed in colour.
  • Pour into cake pan.
  • Bake for 55 mins or when the knife comes out clean.

Nutritional Benefits:

Health Benefits of Ginger

I must say that I’m hard pressed to state how much benefit can be derived from eating a slice of a cake containing only a teaspoonful of ground ginger, but ginger really does have a lot of health benefits. Ginger has been used to treat loss of appetite, nausea and vomiting (post surgery and during cancer treatment), flatulence, stomach upset, colic, morning sickness and motion sickness. This is because ginger contains a chemical that is used as an ingredient in antacid, laxative and anti-gas medications. Some people also find that ginger helps them with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.

Read more about the therapeutic benefits of ginger.

An Easy Dinner Banquet

My first ever dinner party for the extended family where I cooked every dish. I know this is probably the most awful picture ever but it’s the only one I managed to get because I was just relieved to have everything done in time that I forgot to take individual photos of the dishes. And since it is also the only piece of evidence I have that I actually pulled this off (without starving everyone or sending anyone home hungry – I think), I have to post it:

My first dinner for the extended family...

What was on the menu:

Broccoli and Japanese Tofu in Egg Sauce

Broccoli and Tofu in Egg Sauce

Ingredients:

  • 1 head of broccoli, cut into florets
  • 1 roll of Japanese tofu, sliced
  • 1 tsp chicken stock powder, MSG-free
  • 1 egg white
  • 1 tsp garlic paste
  • 1 tbsp soy sauce
  • 1 tsp cornflour
  • dash of pepper
  • 100ml water

Method:

  • prepare the sauce – place all ingredients, except broccoli and tofu into a bowl and stir
  • soak the broccoli in the sauce
  • decorate a deep dish with the broccoli and tofu and pour the sauce over
  • steam for 8 minutes
  • serve

 Powered by Max Banner Ads