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Homemade Cranberry Ganache Filled Lamington Recipe
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Sugar-Free Baked Lime Cheesecake Recipe
You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.
Enjoy as a lemon variation by replacing the zest.
RELATED: Wholesome Treats: Raw, Vegan And Coconut Cheesecakes
Ingredients
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet xylitol
2 extra-large eggs
Zest of 1 lime (or lemon), finely grated
2 tsp pure vanilla extract
Method
- Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
- Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
- Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
- Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
- Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
Wholesome Eats: Raw Vegan Caramel Slice
Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.
RELATED: Wholesome Treats: Raw, Vegan And Coconut Cheescakes
Caramel slice is an extremely popular dessert snack that can easily be whipped up or pre-purchased at your local cafe. BUT, the downside is that this oh-so-tasty treat generally has a heck of a lot of sugar and fat lurking within its gooey interior. Lucky for us, food blogger @cleaneatingsurvivalguide has created her own raw caramel slice recipe, minus the nasties, and is sharing it with SHESAID readers!
Speaking about the inspo behind the recipe, she said: “What if i told you this caramel slice recipe involved no flour, butter or refined sugar? I created this recipe to show that eating healthy does not have to be boring and you can still indulge too!”
Be sure to share your #WholesomeTreats with @shesaid and @cleaneatingsurvivalguide on Instagram!
Ingredients
Biscuit Base
3/4 cup of walnuts
1 cup of dates
1 tbsp coconut oil
Caramel Layer
1.5 cups of dates
2 tbsp tahini
1/4 cup of coconut oil
1/4 cup maple syrup
Chocolate topping
1/2 cup cacao powder
3-4 tbsp coconut oil
3-4 tbsp rice malt syrup or maple syrup
Method
- Blend each layer, and press down in a pan. Place in the fridge as you are making each layer.
- Place in the fridge for 1-2 hours before consuming!
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Wholesome Eats: Chickpea Pizza With Salsa Verde And Zucchini
Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.
RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad
Not very often do you come across a pizza recipe that’s vegan, gluten-free and contains no refined sugar. However, thanks to the ladies over at @panaceas_pantry, this chickpea pizza with salse verde is just that – and more!
“I was inspired by the humble Indian dosa for this recipe – naturally gluten-free and vegan, made from a base of chickpea flour and packed with flavour,” said one half of the duo, Jade. “This version is thicker, heartier and transformed into a pizza base. Though really, you could use it as an vegan omelette or savoury pancake.”
Be sure to share your #WholesomeEats with @shesaid and @panaceas_pantry on Instagram!
Ingredients
Pizza
1⁄2 cup + 2 tbsp garbanzo (chickpea) flour
1⁄2 cup + 3 tbsp water
1⁄4 tsp baking flour
1/8 tsp Cayenne pepper
1 tbsp nutritional yeast
1⁄4 red onion, diced
Salt and pepper
Salsa
2 cups spinach
Juice of 1⁄4 lemon
1 tbsp extra virgin olive oil
1 heaped tsp capers
1⁄2 cup mixed fresh herbs; we used mint, coriander and parsley
Toppings (optional)
Thinly sliced zucchini strips (we used a potato peeler for this)
Raw, grated beetroot
Thinly sliced red onion
Sliced tomato
Sliced avocado
Hummus, olive oil or hulled tahini
Method
- Whisk all pizza ingredients in a medium sized mixing bowl until the mixture is completely uniform, set aside for at least 15 minutes to allow the mix to soak.
- To make the Salsa; pulse all ingredients in a high speed food processor until combined and still slightly chunky (about 12 times)
- Heat coconut oil in a heavy based fry pan over medium heat for 1 minute until hot, but not allowing the oil to smoke. While the oil is heating, quickly whisk the mixture to work air bubbles through.
- Once hot, pour the mix into the pan, tilting the pan to evenly spread the mix. Leave to cook for 67 minutes before flipping, (the pizza will bubble and begin to dry when ready). Once flipped, cook for roughly 5 minutes on the other side, or until golden brown.
- Top pizza with salsa, then layer on sliced tomato, red onion, zucchini strips and shredded beetroot. Warm under the grill for 23 minutes, or to your preference. Serve with avocado and hummus, tahini or olive oil.
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Spiced Beef, Pumpkin And Kale Salad Recipe
Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.
RELATED: Roasted Rack Of Lamb With Baby Vegetables Recipe
Ingredients
2 x 200g round steaks (about 2cm thick)
1⁄4 small Japanese pumpkin, peeled and cut into wedges
1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)
1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander
2 cups coarsely torn kale (about 1⁄2 bunch)
1 golden shallot, thinly sliced
2 tbsp extra-virgin olive oil
Juice of 1 lemon
3⁄4 cup coarsely torn flat-leaf parsley
2 tbsp roasted pepitas
Yoghurt-tahini sauce
4 tbsp natural yoghurt
1 1⁄4 tbsp each tahini, lemon juice and olive oil
Method
- Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
- Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
- Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
- Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
- Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
- While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
- Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.
Recipe courtesy of BeefandLamb.com.au
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Sugar-Free Vanilla Layer Cake Recipe
A decadent vanilla layer cake that contains no sugar and no gluten – you must be dreaming, right? No, this is real life, thanks to Carolyn Hartz’s Sugar Free Baking book, set for release in October.
RELATED: Wholesome Treats: Raw, Homemade Nutella Cups Recipe
“We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case!” says Carolyn.
Free of white sugar and hidden sugars such as agave and rice malt syrup, this recipe is the ultimate sweet-treat in which you can certainly have your cake and eat it, too!
Ingredients
Cake
150g unsalted butter, softened, plus extra to grease
100g Perfect Sweet xylitol
3 extra-large eggs
200g almond meal
50g arrowroot
1 tsp gluten free baking powder
Pinch of salt
180 ml milk, lukewarm
1 tsp pure vanilla extract
To assemble
500ml whipping cream
400g fresh berries of your choice
200g Perfect Sweet Berry Jam
75g Dark bitter chocolate, melted (optional)
Rose petals or edible flowers to decorate (optional)
Method
- Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper.
- Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
- Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
- Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
- Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
- Repeat this recipe twice for the remaining layers.
- To assemble, whip the cream in a medium bowl until soft peaks form.
- Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
- To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.
Tip: It is best to have the milk lukewarm as it gives the cake a better texture. It’s also recommended that you use strawberries when making your jam for use in this recipe.
Trends You’ll Be Wearing This Summer, Fresh From NYFW
If you’re seeking some wardrobe inspo for the warmer weather ahead, you can’t look past the runways of New York Fashion Week, which we’re currently in the midst of. Coming in hot off the catwalk this year is big hair, vibrant prints, relaxed tailoring and loads of colour – think the swinging 60s meets boho. So, ladies, this summer pull out your sense of adventure, because it’s all about being bold and making a statement.
RELATED: Melbourne Fashion Week Trend Report
Take inspiration from some of our favourite NYFW looks below.
Jeremy Scott
“Plastic is fantastic,” was the summation of Scott’s SS16 collection. Taking us on a journey back through time, the 60s and the 80s were prominent themes among this year’s designs with plastic, shiny jewellery and dresses, cartoon patterns, and pop art.
Diane von Fursten
Embroidery, clashing prints, metallics and relaxed tailoring took centre stage at Diane von Fursten’s SS16 show. Drawing inspiration from Fortuna, the goddess of luck, the models donned Grecian gowns, silks and plunging necklines. Interestingly, fuchsia pink stole the spotlight, establishing itself as a base colour for quite a few of Fursten’s designs.
Tommy Hilfiger
Did someone say, Bob Marley? At this years Tommy Hilfiger show it was all about the island vibes with crocheted dresses, string bikinis and flora prints. Maxi dresses look set to make a comeback, as does the patchwork print, with Hilfiger combining the two – as can be seen on Gigi Hadid below.
Vera Wang
Vera Wang proved that orange is definitely not the new black with her SS16 collection. Keeping colour to a minimum, Wang worked an oversized boyfriend feel into her collection, debuting an assortment of large jackets and tanks, loose trousers, short shifts and cut-out pieces.
What do you think about the SS16 trends?
Images via Daily Mail, Popsugar, Vera Wang, The Impression, LAgirlfancies.com, The Daily Beast
