Cake! magazine by Australian Cake Decorating Network August 2014 | Page 146
Recipes
By Food Daily
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INGREDIENTS
• 250g Greek Yogurt (or coconut cream for dairy-free option)
• 2 cups rolled oats
• ½ cup Natvia
• 0g 100% Whey protein powder (or protein powder of choice – use
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plant-sourced protein such as pea protein for dairy-free option)
• ½ cup shelled pistachios
• 50g organic cacao (cocoa) powder
• 1 tbs rosewater
• 60g almond butter (or preferred nut or seed butter)
• ⅓ cup peanut oil
• 60g peeled, and cubed pear – softened for a couple of minutes
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in a covered dish in the microwave or saucepan
• 2 tsp baking powder
• 3 eggs, lightly beaten
• 50 – 80g Natvia according to taste
ROSEWATER ICING
• ½ cup butter
• aturally sweetened Dark Chocolate melted together with 1 tsp or
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10g coconut oil – easily done for about 30 seconds in microwave
• 1 ½ cups Natvia Icing Mix
• Slivered or flaked almonds to garnish
• 1 tsp rosewater
• 1 - 2 drops natural pink colouring
• Pinch salt
METHOD
Preheat oven to 230°C.
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• 1 tbs milk
ix all ingredients together (I used a food processor
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on medium speed for about 20 seconds).
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METHOD
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lace oats, baking powder, Natvia and pistachios in a processor and grind to
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a fine powder. Place in a medium sized bowl and make a well in the centre.
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lend rosewater, oil and eggs pour into the well. Beat
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with a hand beater until well combined.
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our mixture into individual silicone muffin pans or ceramic dishes
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if you are happy to serve as little individual puddings.
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Bake 10 – 15 minutes at 230 °C.
reheat oven to 175°C and line a 12 hole cupcake pan with paper liners.
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erve warm with melted chocolate/coconut oil mix poured over the
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top or allow the chocolate mix to cool to room temperature and whisk
until a spreadable consistency is achieved and ice the cakes as you
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