Vegan Carrot and Prune Torte

 Vegan Carrot Prune Torte 2

‘Low in fats and diabetic friendly, this torte is loaded with everything that is good for you. It is moist and tastes even better a day or two after baking.  It freezes well for up to 3 months as well as a dessert served with ice cream or fruit, it also makes an ideal breakfast, mid-morning or afternoon snack and is a great addition to a packed lunch. If you have a very sweet tooth, add stevia’

You will need:

1 cup grated raw carrots
2 cups dried prunes
2 cups coconut milk
4 tablespoons linseed [flaxseed]soaked in 12 tablespoons of water
1/4 teaspoon ground cinnamon
vanilla
1 cup agave OR 1 cup stevia [if you wish you can use 1 cup brown sugar]
a pinch of salt
1 tablespoon apple organic vinegar
3 cups self raising flour [use self raising gluten free flour if you wish]
1 cup ground almonds
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon grated orange zest

For the top of the tart:  1/2 cup flaked almonds

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Allow the linseed [flaxseed] to soak in water from 1/2 hour to overnight.
Use a hand held blender to process the mixture and appear consistent. The result is a gelatinous mixture that will replace eggs in this recipe.

Preheat the oven to 170C.

Prepare a tart dish by spraying it with cooking spray or by covering it with baking paper.

Sift twice the flour, bicarbonate of soda and baking power into a large bowl. Add the ground almonds, salt, vanilla and cinnamon and mix.

Grate the carrots and chop the prunes into small pieces. Add to the flour mixture and mix gently making sure that the carrots and prunes are covered all over.

Add the apple organic vinegar, orange zest and coconut milk to the linseed and process until the mixture is well blended.

Add the liquid ingredients to the dry ingredients and use a large metal spoon to fold in.

 

Pour the batter into the prepared pie dish and scatter the flaked almonds on top.   Place in a hot oven immediately for 25-35 minutes.

Allow to cool completely before serving.

Vegan Carrot Prune Torte 3

Lea’s Good Food Everyday airs on Smash TV daily and you can follow the facebook page

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Trade Enquiries

Baking Goods, dried fruit and nuts by Good Earth Distributors

Baking spray by Frylight at Rimus Group

Fresh fruit and vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [Organic]

 

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Carrot and Date Bars

carrot cereal bars 1 daniel balzan

Carrot and Date Cereal Bars, quick, delicious and fresh.  Ingredients by Good Earth and tableware by C & H Bartoli

‘I like making my own cereal bars as i know exactly what has gone into them.  This is a quick recipe and the result is amazing.  Once they are completely cool, preferably the day after, I cut them up, pack them individually and freeze them’

You will need:

1 large carrot, grated
a pod of vanilla
2 cups oats
1/2 cup dates
a pinch of salt
1/4 cup mixed chopped almonds and pistachios
a pinch of cinnamon
a grating of fresh nutmeg
a pinch of mixed spice
grated zest of a tangerine
water

Preheat the oven to 180C.

In a saucepan placed the dates and grated carrot. Add 1/4 cup of water, the spices and grated citrus zest and allow the dates to break down on low heat. Add more water, a few tablespoons at a time if necessary and do not allow the mixture to dry up. When the dates are soft and mushy turn off the heat, mix and allow to cool

In a large bowl place the oats, add the vanilla then add the cooled down date and carrot mixture. Mix until the consistency is even.

Line a loaf tin with baking paper. Press down the mixture and use a spoon dipped in water to press it down until it is compact. Top with chopped nuts and press down again using the wet spoon.

Bake in the oven for 10 minutes.

Leave in the fridge overnight.

The next day remove the bake from the loaf tin by pulling the baking paper out gently.

Use a sharp knife to cut into bars. They can be stored in the freezer for up to a month. If you are using them for kids lunch boxes or parties, leave the nuts out.


And you can use the same recipe without baking by shaping the mixture into balls and rolling them in coconut to produce these delicious Carrot and Coconut balls.

Quick Carrot pecan cake and a cinnamon mascarpone frosting

‘Like all my cakes these days, quick and easy, using mascarpone instead of butter, this cake is moist and a crowd pleaser.  A nearly all-in-one recipe but I use the creaming method with an electric whisk to blend the mascarpone with brown sugar.’

You will need:

200g brown sugar
3 eggs, beaten
150g mascarpone
200g self raising flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
200g grated carrots
seeds from 1/2 pod vanilla
grated zest of an orange
100g golden sultanas
50g coconut
100g pecan nuts roughly chopped plus 10 nuts to decorate the cake

Use an electric mixer to cream the brown sugar and mascarpone until the mixture is light and smooth. Add the eggs and keep beating until the mixture is smooth. Then add the coconut, vanilla, sultans, pecan nuts, cinnamon and mixed spice and use a large metal spoon to fold in. Then sift the flour and bicarbonate of soda. Fold in using a large metal spoon and finally add the grated carrots.

Prepare a 23 cm springform cake dish with baking spray and pour the cake batter. Bake in a preheated oven at 160C for 45 minutes.
Allow to cool before you carry on with the frosting.

And you will need:
300g mascarpone
1 tablespoon soft brown sugar
1 teaspoon ground cinnamon

Cream the ingredients until they are smooth. Place in a bowl and cover with cling film and refridgerate for an hour. Brian simply used a palette knife to smooth the surface and finished the cake off with some pecan nuts.

I use mascarpone by Zappala, flour by St Georges Brand, spices by Schwartz and dried fruit and nuts by Good Earth

Carrot and Banana Cake (and they call it passion ! )

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I made a carrot and banana cake this week.  Luscious, great combination of flavors and I eliminated processed sugar and used golden raisins ground to a pulp .

You will need:

In the first bowl, add all these ingredients and use a hand blender to bring to a smooth paste
100ml olive oil
125 ml yoghurt
4 egg yolks
250g golden raisins (soaked in water overnight)
2 ripe bananas, chopped

In the second bowl, mix together :
300g self raising flour (sift)
1/2 teaspoon bicarbonate
1/2 teaspoon ginger
1/2 teaspoon cinnamon
50g chopped walnuts
50g coconut

mix the above together then add 100g grated carrot and stir to coat in flour.

In a third bowl:
Beat together the 4 egg whites until they are stiff

Preheat the oven to 160C.
Fold in the dry ingredients into liquid ingredients. Then fold in the egg whites.
pour the cake batter into a prepared cake dish. i used 2 disposable cake moulds of 17cm each.
Bake in a preheated oven for 35 minutes.
Allow to cool. We left one plain and we topped the second one with melted chocolate and decorated with sugar roses.

For the cake recipe in Maltese, click on this link 🙂

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Carrot, Orange and fresh turmeric soup with gbejna

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‘Autumn is here early it seems and this soup gives a boost of vitamin C and is loaded with ingredients that are good for us.  It is gluten free and diabetic friendly.  For a vegan or lactose free recipe, leave out those delicious gbejnas.’

You will need :

4 medium carrots
1 medium onion
1 large garlic clove
1 bayleaf
1 medium sweet potato
Juice of 1 orange
1/8 teaspoon ground coriander seeds
1/8 teaspoon grated orange zest
50ml tomato polpa
1 Oxo Herbs and More Stock Pot
1/4 cm fresh turmeric root
1 tablespoon olive oil
1 hard or soft gbejna
Salt and pepper to season if desired

Place the olive oil in a large pot on low heat.  Chop the vegetables roughly and place in a large pot. Heat through and stir. Add the stock pot and then top the vegetables with water. Immerse the vegetables with water, add the bay leaf, fresh turmeric root and the tomato polpa.
Cook on medium heat and bring to boil, lower heat then add the orange juice and zest. Cook for around 35 minutes. Check that the vegetables are cooked. Remove from heat and cool. Take out the bay leaf. Use a hand held blender to purée until it is very smooth.
Reheat and serve topped with a fresh gbejna or use grated mature gbejna.

Carrot Orange Soup

Carrot Orange Soup with fresh turmeric root and fresh gbejna. Photography CJ Baldacchino during a live tv show

You can watch Lea’s Good Food Everyday on Smash TV and follow on facebook

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Trade Enquiries:

Filippo Berio Olive Oil and XTra Tomato Polpa by Rimus Group

Oxo Stock Pots, Saxa Salt by Premier Foods at George Borg Ltd

Dried Herbs by Good Earth

Fresh vegetables and herbs by Big Fresh Mosta, Oscars Fruit and Vegetables Paola and Barbuto [organic]

 

 

Carrot orange and cinnamon soup

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Easy, delicious and a touch of Christmas to come, you will need:

1 onion, roughly chopped
1 clove garlic
1 cinnamon stick
1/4 teaspoon ginger
4 large carrots, roughly chopped
1 potato
6 cups stock
Juice of 2 oranges
1/2 teaspoon ground cinnamon
1 teaspoon olive oil
Sea salt and freshly ground black pepper

Sauté the garlic and onion in the olive oil on medium heat
Add the ginger and cinnamon stick stir and cook for 1-2 minutes. Stir as needed, so as not to burn the spices.
Add the chopped vegetables and stir.
Cook for a few minutes and then add the stock.
Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked.
Add the orange juice and cinnamon then turn off the heat.
Allow the soup to cool. Remove cinnamon stick blend it to make it smooth.
To serve the soup, heat it up and top it with finely chopped parsley.

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Vietnamese Pickled Vegetables and Christmas Oranges at their peak

Bright juicy clementines are at their peak on the island reminding us that Christmas is with us soon. Also know as Christmas orange, the clementine is lovely to decorate Christmas tables and I love this story about Santa Claus and the tradition of putting a clementine in Christmas stockings.
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I decided to make a large batch of crispy pickled Vietnamese Vegetables today as they are so versatile and will come in handy over the holiday season to serve in sandwiches, salads and to do creative things with turkey left overs. They are also a great snack with drinks and will kill those hunger pangs between meals.

You will need :

4 large carrots, peeled and cut into thick matchsticks
2 daikons or turnips, I used turnips
1 teaspoon Maldon salt
1/2 cup sugar
1 1/4 cups white vinegar
2 cups Makes about 3 cups

1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
1 cup sugar
1 1/2 cups distilled white vinegar
1 cup lukewarm water

Adjust the flavoring to your preference. If you like it more tangy increase the vinegar. These will last in the fridge for 2 weeks. After that they will loose their crispness.

Place the carrots and daikons or turnips in a bowl and sprinkle with the salt and 2 spoons of sugar.

Leave for 10 minutes and they will soften and liquid will pool at the bottom of the bowl.
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
Transfer the vegetables to clean sterlized jars for longer storage.

To make the brine, in a bowl, combine the sugar, the vinegar and water and stir to dissolve the sugar.

Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating.

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