Cake! magazine by Australian Cake Decorating Network November 2014 | Page 126

Recipes By Food Daily www.fooddaily.com.au By Fitness Foodie www.fitnessfoodie.com.au I Proudly sponsored byN G R E D I E N T S 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 7 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 1 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 N 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 METHOD • Pinch salt 1 • 1 tbs milk 1 Preheat oven to 230°C. ix all ingredients together (I used a food processor M on medium speed for about 20 seconds). 2 METHOD lace oats, baking powder, Natvia and pistachios in a processor and grind to P a fine powder. Place in a medium sized bowl and make a well in the centre. 2 lend rosewater, oil and eggs pour into the well. Beat B with a hand beater until well combined. 3 our mixture into individual silicone muffin pans or ceramic dishes P if you are happy to serve as little individual puddings. 3 Want to try baking sugar free? Visit www.sweeterlifeclub.com Bake 10 – 15 minutes at 230 °C. reheat oven to 175°C and line a 12 hole cupcake pan with paper liners. P 4 erve warm with melted chocolate/coconut oil mix poured over the S 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 5