July 19, 2015

berried treasure

About a month ago I busted out my old recipe for white bean vanilla cake.  I decided to jazz it up and added a layer of mixed frozen berries.  It turned out great - the sweet-sourness of the berries really goes well with the flavour of this vanilla cake.

Here's how: prepare the batter (see recipe here), then spread half of it in a 9" cake pan, put a layer of frozen or fresh berries on top, then spread the remaining batter on top of that.  Bake as usual and enjoy!


July 18, 2015

gluten-free vanilla almond-flour cake

Time for another gluten-free paleo number!

We'd bought almond flour from Costco a few months ago and I hadn't used it yet, so I looked for a vanilla cake recipe using almond flour.  I found many but this one was the most straight-forward so I gave it a go.  It turned out well.  The only thing I'd say is don't expect a super fluffy vanilla cake, the resulting texture is closer to an almond torte because of the almond flour.

If you're looking for a fluffy gluten-free vanilla cake, check out this one using navy beans and coconut flour.

Here's the recipe!

Gluten-Free Vanilla Almond Flour Cake
adapted from Comfy Belly

2 large eggs
1/3 cup of honey
1 tsp lemon juice
1/3 cup oil (I used melted butter)
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
1/4 tsp salt
1 1/2 cups almond flour

Preheat oven to 325F.
1. Prepare an 8 inch round cake pan by lining it with parchment paper (you can trace the bottom of the pan with a pencil and cut the parchment to size).  Then spray the prepared pan with cooking spray to avoid the cake sticking to the pan.
2. Whisk together all the wet ingredients in a medium bowl. Whisk together all the dry ingredients in a small bowl.
3. Add the dry ingredients to the wet and whisk to combine.
4. Bake in the oven for 20 minutes until a toothpick inserted in the centre comes out clean.

I iced the cake with my favourite chocolate buttercream frosting recipe for a fun birthday cake. :)

yup, that's our baby in the background ;)



July 17, 2015

stretch-your-dollar iced chai latte

I take a lot of walks with the baby these days.  It's a nice part of our day that I really enjoy.  I like to have an iced chai latte while we're on our walks to keep cool on these hot sunny days we're having.  But I found that the iced chai lattes at places like Starbucks and Aroma had a few drawbacks.  First, they each cost around $4-5 which really adds up if you have one almost every day.  Second, they have caffeine which I'm trying to limit.

Then, I found this package of caffeine-free Oprah chai at Starbucks and I had an idea.  The package of tea cost about $14.  I also got myself a reusable cup with a straw. With the recipe below, I made about 5 cups of chai tea syrup.  That syrup gave me approximately 20 iced chai lattes that I sipped in my reusable cup.  A huge savings over the $5 a pop I would have spent, plus it was caffeine-free!

Here's the recipe!

For the syrup:
1 package of Oprah caffeine-free chai
5 cups of water
3/4 cups of sugar

Place the entire contents of the Oprah chai into a pot with the water and bring to a boil.  Then simmer on low for about 25 minutes.  Using a strainer or cheese cloth, strain the liquid from the loose leaf tea.  While the liquid is still hot, add the sugar and stir until it is fully dissolved.  Keep the syrup in a container (I used an old mason jar) in the fridge.

For the iced chai:
In a large cup, stir 1 part of the chai syrup above with 1 part water and 4 parts milk.  You can adjust this depending on how sweet/chai-ish/milky you like your drink.  Add as much ice as you like (I usually put about 3-4 ice cubes) and enjoy!