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Chloe's Kitchen - Gluten Free Carrot, Date & Walnut Loaf

Gluten Free Carrot, Date & Walnut Loaf with Ricotta & Lemon Frosting

This is my next venture in getting Dick used to my new way of cooking. This could well be the healthiest cake to ever hit my oven and probably even the most delicious carrot cake that I've ever made. I took this recipe from www.thehealthychef.com again, but added a few different ingredients and quantities. It's the perfect cake for Coeliac's, clean eaters, or just cake lovers. The recipe makes two loaf sized cakes, but you could make it into a big tall delicious cake, I'm sending one with Dick to work tomorrow for his office ladies to enjoy. We were a little bit naughty and served it with Caramel, Macadamia and Honey ice cream, goodness me it is divine!

Gluten Free Carrot, Date & Walnut Loaf ingredients

Ingredients:

500g (3 large) carrots, grated
3 eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
3 cups almond meal
1/4 cup (60ml) macadamia oil
1/4 cup (160g) organic honey
1/4 cup chopped dates
1/4 cup chopped walnuts
2 tsp gluten free baking powder


Method:

- Preheat oven to 160C
- Mix all ingredients in a large bowl until well combined
- Pour mix into greased loaf tins or one big cake tin and slide into the oven
- Cook for approximately one hour
- Allow to cool completely in pan before turning out to ice

Easy.


I also made a Ricotta & Lemon Frosting to go on top with a few more chopped walnuts.

Ricotta & Lemon Frosting ingredients

Ingredients:

500g ricotta, at room temperature
1/2 tsp ground cinnamon
1/8 cup (60ml) lemon juice
1/8 cup (80g) organic honey

Method:

- In a medium sized mixing bowl, add ricotta and lemon juice, mix with an electric mixer on a medium speed for about 5 minutes, or until you've reached the consistency of whipped cream.
- Slowly fold through cinnamon and honey being careful not to beat out the air
- Cover and refrigerate until cake has cooled and you're ready for use

Note: It's really important that all of your frosting ingredients are at room temperature to get the best whip possible.



Until next time,

Chloe. xx



Click here to see The Healthy Chef original recipe

Chloe's Kitchen - Cinnamon Roasted Sweet Potato Chips

Oven roasted Pork Chop with Thyme and a Trio of Mustard
and Cinnamon Roasted Sweet Potato chips.

Lately my husband (Dick) and I have been trying to shed a few excess kilos. It seems that as soon as you find an interest in food, your waist-line finds an interest in growing. Dick isn't too keen on the bland diet food options that we've tried in the past, so I've been searching far and wide for flavour-some healthy-esque type foods. Low and behold, I stumbled upon   www.thehealthychef.com  a website filled with delicious recipe ideas from Teresa Cutter, a qualified nutritionist and chef. I thought I'd start Dick off slow, cook him his favourite pork chops that his Mother used to cook him when he was a boy, with these new Cinnamon Roasted Sweet Potato Chips. He loved them, they were so good! Not as healthy as some other dishes that I could have served, but nonetheless it was a green light to go forward with more Healthy Chef recipes.


Ingredients:

200g Sweet Potato
1 tbs of Olive Oil (i used good quality spray Olive Oil)
1 generous tsp of Ground Cinnamon
Pinch of Sea Salt

Method:

- Preheat oven to 200C
- Cut sweet potato into wedges, the recipe was ambiguous as to whether you should take the skin off or not, for Dick's sake I did.
- Line a flat baking tray with baking paper, spray fine coat of olive oil, lay down your chips in a single layer, sprinkle evenly with salt and cinnamon, spray with another fine layer of oil.
- Place tray in oven and bake for 40 minutes or until tender and golden.


Note: If you're not a spray oil person, put your potato, oil, salt and cinnamon in a bowl and mix them together, then lay them in a single layer on your lined tray. Drizzle with excess oily goodness in the bottom of your bowl.


Let me know if you've got any questions.



Until next time,

Chloe. xx


Click here to see The Healthy Chef original recipe

EVENT ANNOUNCEMENT: Slow

The main ingredient in every dish on this menu is time. Whether it is the 4 hours cooking and the 2 days marinating the daube of beef, or the three weeks our Cumquat Vodka will be infusing for the nights cocktail, or the cheese-maker taking up to 24 months to mature the aged cheddar, it's all about taking it slow.

Saturday July 20th is the night, starting at 5pm so we can all enjoy the beautiful view at our Currumbin Valley location. Just you wait to see the surrounding and hear the history of the home we will be dining in, outstanding. 

Now down to business for just $40 you get four courses plus tea or coffee and the fun of attending a Goldtoast dinner. Plus you get the complementary cocktail. Come on, you have to admit, that's a winner! 


Please email us at goldtoast.supperclub@gmail.com to RSVP. Your booking will be finalised after payment is received via PayPal using the button below. Upon Payment you will be emailed the exact location!

SLOW: A GOLDTOAST DINNER. 5pm, Saturday 20th July 2013.