Raspberry surprise chocolate cupcakes

These scrumptious cupcakes are both gluten free and vegan. To make a batch of 12 you will need the following:

1 cup almond meal
1 cup chick pea flour (besan)
1 cup soft brown sugar
1/4 of pure cacao powder
1/4 cup of oil
3/4 cup almond milk
1.5 teaspoons of baking powder
1/2 teaspoon baking soda
Pinch of salt
2 heaped teaspoons of egg replacer powder
1 teaspoon of vanilla extract


Raspberry compote*
1 cup of fresh or frozen raspberries
2 tablespoons of soft brown sugar
 * alternatively you can use a good quality shop bought raspberry conserve or jam

Chocolate icing
1 avocado
1 teaspoon of cacao powder
1.5 teaspoon of icing sugar


I always start with making the raspberry compote as I like it to be cool when I add it to the cup cake mixture. Place the raspberries in a saucepan and turn on the heat, cook the raspberries until they have softened and the juices have released and started to evaporate. Add the sugar; I like the mixture to be a little tart as it contrasts well with the chocolate cake, but if you prefer you can increase the quantity of sugar added. Cook until the mixture is glossy and has a jam like consistency. Set aside to cool.

Pre heat a fan forced oven to 180C and line a cupcake tin with paper cases. In a large mixing bowl add all the dry ingredients and mix well with a spatula, taking care to break any lumps in the almond meal or brown sugar. In a separate bowl mix the almond milk, oil and vanilla extract and add to the dry ingredients. Mix to form a smooth batter, taking care not to over mix.

Fill the lined cup cake tin with the cake mixture, placing enough mixture to fill each mould half way. Add one teaspoon of the raspberry compote and then top with the remaining mixture until the cup cake moulds are 3/4 full. Place in the oven and cook for 20 minutes.

Remove from the oven and place on a wire rack to cool. Once cooled you can either dust with cacao powder or icing sugar.

As a special treat, I often ice the cakes with a vegan icing. In the past I would have used vegan margarine, but now I use avocado instead which is so much healthier. However, you need to be careful to only ice the number of cakes you actually need as avocado tends to oxidise, not that you would notice with the cacao powder in it:)

To make the icing, finely mash one avocado (to frost about 4 cupcakes), so that there are no lumps and add the cacao powder and icing sugar and mix well.  Place the mixture in  a piping bag and pipe onto the cupcakes or use a palette knife to spread. Top with a fresh raspberry. Serve and enjoy.

Eggplant fritters (pakoras)

These fritters are the perfect snack for a lazy afternoon, especially if it is raining outside. They are even better served with a cup of hot chai.

You will need:

1 small-medium sized eggplant
1 cup chickpea flour
1/4 teaspoon ajwain  (bishops weed)
1/2 teaspoon of salt
1/4 teaspoon of chilli powder
2 small cloves of garlic grated
1/2 teaspoon of dried kasoorie methi (fenugreek leaves)
A pinch of baking powder
Approximately 3/4 cup of water
Oil to fry

Slice the eggplant into thin slices and season with salt and set aside. Make the batter by placing the chickpea flour in a large mixing bowl. Add the ajwain and  fenugreek leaves if using. They are not necessary but add to the flavour. You can add chopped coriander and green chilli instead if you prefer or keep it plain. Add the powdered spices and baking soda and mix. Gradually add the water to get a thick batter. You will need between 1/2 to 3/4 cup.

The pakoras are traditionally deep fried, but I use a non stick pan and panfry them.  Heat a non stick pan and add enough oil to cover the bottom in a thin layer. I use rice bran oil because of the high smoke point. Once the oil is hot but not smoking, dip the eggplant slices in the batter and place in the fry pan (being careful to place away from you). Do not overcrowd the frying pan. Cook both sides until golden brown and crispy. Serve hot with tamarind chutney.

Aloo Gobi (cauliflower and potato dry curry)

Not sure if any of you have watched Bend it like Beckham; in that movie it is Aloo Gobi that the Indian mother is trying to teach her tomboyish daughter to prepare. My mum did not have to make any such effort as I loved it so much that I sort of figured it out myself:). For this simple and delicious recipe you will need the following:

Cauliflower (I use an entire one, but you can use half and adjust the quantities of the other ingredients)
6-8 potatoes
2 onions
4 garlic cloves
2 green chillies
2 inch piece of ginger
2 tomatoes
1/2 teaspoon of turmeric powder
Salt and red chilli powder to taste
1/2 teaspoon of garam masala powder
1 black cardamon
1 inch piece of cinnamon bark
1 bay leaf
Handful of chopped coriander
2 tablespoons of oil

Method

Prepare the cauliflower and potatoes by cutting the cauliflower into florets. I also use most of the stalk, just cut it into thin pieces (about the same size as the florets). Peel and cut the potatoes into eights. Wash and drain the vegetables and set aside. Cut the onions and tomatoes in a medium dice and finely chop the ginger, garlic and chillies.

In a large wok or skillet, add the oil and the whole spices. Allow the oil to infuse with the whole spices for 30-40 seconds and add the onion, ginger, garlic and chillies. Cook until the onions are translucent. Add the cauliflower and potatoes and mix to ensure they are all coated with the oil and onion mixture. Cover and cook on a low heat for 10 minutes. Ensure the lid is tight fitting as this locks in steam, which  cooks the cauliflower and potatoes. Uncover, stir and add the tomatoes along with the salt, turmeric and chilli powder. Cover again and cook for a further 10 minutes. At this point the potatoes and cauliflowers should have been cooked through. If not, cook for a further 5 minutes, until they are tender.  Add the garam masala and increase the heat, until all the moisture has evaporated. Be gentle while stirring as the cooked cauliflower breaks easily. Add the chopped coriander and serve hot with a flat bread of your choice.

Gluten free, vegan, walnut brownies

These brownies are so decadent that you won't even realise that there is no gluten, eggs or dairy in them.

Ingredients

1/2 cup almond meal
1/2 cup chick pea flour
1/2 cup brown sugar, firmly packed in (I prefer less sugar, but you can increase the quantity to 3/4 cup if you prefer)
1/4 pure cacao powder
3 heaped teaspoons of egg replacer powder
1/2 cup (10 whole) of chopped walnuts
1/4 cup oil
1/2 cup almond milk
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon of ground coffee

Method

Preheat a fan forced oven to 175 C. In a large mixing bowl add all the dry ingredients (except the chopped walnuts) and mix well with a spatula, taking care to break up any lumps in the almond meal or brown sugar. Add the chopped walnuts. I prefer to use walnuts in their shells, which I de-shell myself as I think the nuts are fresher this way as the skin does not go rancid and eliminates the step of roasting the nuts. Mix to combine.  In a smaller bowl, mix together the wet ingredients and then add to the dry ingredients to form a thick batter. Take care not to over mix. Pour into a lined baking tray/ brownie tin. I use aluminium foil to line as it is easier to press into the corners and it also allows me to take the brownies out easily while still warm.

Place in the oven and cook for 20 minutes. Turn off the oven and allow to cool in the oven for 10 minutes, and then take them out.  Set aside for 10 more minutes and then cut into squares while the brownies are still warm. Enjoy them warm or cold with a simple dusting of icing sugar. The brownies keep well for 3-4 days, if your friends and family do not polish them off sooner.

Quick and easy tomato soup

This is a really quick, easy and delicious tomato soup, perfect for a cold evening when you have no energy, time or inclination to cook. It is as fast to prepare as a packet soup without any additives or nasties added.

Ingredients

1 bottle of passata (700-750 ml bottle of Italian tomato puree, you can also use normal puree or tomato paste and increase the amount of liquid used. Check the ingredients to ensure there are no additives.)
2.5 cups of stock or water
Salt and pepper to taste

In a sauce pan add the tomato puree and the stock/ water and bring to a boil. Season with salt and pepper and lower the heat and simmer for 5-6 minutes stirring occasionally. Once the preferred consistency is achieved, ladle into bowls. I garnish with a little vegan margarine and use cut up corn crisp bread as croutons and also serve some on the side instead of dinner rolls.

Turkey mince chilli con carne

Traditionally chilli con carne is made with minced beef, but since it is a potential allergen I use lamb mince or as with this recipe turkey mince instead as it is a healthier alternative to red meat.

Ingredients (to serve 4-6)
500 gms turkey mine
1 cup/ can of red kidney beans
1 cup/ can of corn kernels
1 can of diced tomatoes or 4 tomatoes chopped
2 green chillies
2 onions
5 cloves of garlic
1 teaspoon each of cumin and coriander powder
1 teaspoon of cacao powder
Salt and chilli powder to taste
1/4 cup of chopped coriander
2 tablespoons of oil

I start with soaking the 1 cup of dry kidney beans and then cooking them until tender. I reserve both the beans and the cooking liquid as it adds a great flavour and colour to the final product.

In a large skillet, add the oil and fry the chopped chilli, garlic and onions until the onions are translucent. Add the turkey mince and mix well, using the back of the spatula to break down any lumps. Once the meat is browned, add the tomatoes followed by the salt. continue to cook on a low heat for about 10 minutes and then add the corn and the kidney beans. Mix well and add the cooking liquid from the kidney beans a little at a time. If using canned kidney beans, just add some water or stock (if available). Add the remaining spices and cacao, mix and simmer for a further 10 -15 minutes, adding more liquid if required. Add the chopped coriander and serve hot with rice or corn tortillas and a side of guacamole. Any left overs can be frozen or can be used as a topping for nachos.

Guacamole

Up until recently I did not really eat avocado, but since it is a great meal/snack option for babies, I always have some at home and often make guacamole, which I use as a spread or as an alternative to sour cream.

You will need:

1 avocado
2 spring onions (you can also use half a spanish onion)
1 small tomato
Juice of 1 lime
Salt to taste

Method

Scoop out the avocado flesh with a spoon and roughly mash it before adding the chopped spring onions (I use both the white and green parts), tomatoes, salt and lime juice. You can also add some chopped green chili/ jalapeno and coriander if you prefer. Mix well and serve. It is best to make it just before serving.