Steamed Maple Syrup Pudding

There are certain things that evoke magical memories from your childhood.

Places, smells, TV shows and, of course, food.

For the first few years of my primary school life I ate strass and tomato sauce sandwiches. Mum tells me it wasn't every day; but in my version I was slowly turning into a lump of processed meat. 

For a while in high school I made myself fairy bread sandwhiches for lunch... which was a better option than using the communal sandwich toaster (jaffle iron) which the science class showed contained more bacteria than a toilet seat.

Each year for our birthday Mum let us choose our favourite dishes for dinner. Golden syrup dumplings were most definately in my top 5... and not just for birthdays! They were sweet, sticky and oh so yummy! Whilst the recipe could be made gluten free, a Paleo friendly version seemed impossible.

Until now! OH MY GOSH! These puddings nearly made me cry; they tasted like my childhood. The maple syrup had been absorbed into the top layer of cake to create a soft, maple pudding. I didn't even need whipped coconut cream; which is a big call seeing how much I love the stuff!

The recipe is a bit fiddly but well worth it. Take the time to whisk the eggs as per the instructions. The more air in the mixture the lighter the pudding will be. Creating a tight seal on the baking tray is important, as is putting in enough boiling water.

These puddings are my new go-to dessert. Perfect for a winters day, by the fire in your pajamas.

Note; the photo shows a Steamed Jam Pudding also. This was made using the same method but instead of maple syrup in the empty ramekin, jam was used (1-2 tablespoons of jam per ramekin, mixed with 1/2 teaspoon of warm water). This version was tasty, but not in the league of the maple syrup puddings.

STEAMED MAPLE SYRUP PUDDING

Makes 4 puddings in ramekins

INGREDIENTS

3 eggs, room temperature 

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 cup coconut flour

1 1/2 teaspoon baking powder

Extra, 8 tablespoons maple syrup 

INSTRUCTIONS

Preheat oven to 170C/340F

Warm the extra maple syrup in a saucepan for 5 minutes until it begins to thicken slightly. 

Grease the 4 ramekins, and divide the warmed maple syrup evenly (2 tablespoons in each). 

Place in the fridge to chill.

Seperate the eggs and place egg whites into a mixing bowl with a whisk attachment.

Whisk egg whites on medium/high until soft peaks form.

Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high. This is a slow process but allows for the syrup to be incorporated and eggs whites to thicken.

Add vanilla extract; whisk.

With the whisk on medium, add the egg yolks 1 at a time. Ensure that each yolk is incorporated before adding the next yolk. 

The mixture should be large and fluffy.

Mix the coconut flour and baking powder in a bowl and sift 3 times.

Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.

Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 ramekins.

Place the ramekins in a high sided baking tray.

Pour enough boiling water into the tray to come halfway up the sides of the ramekins.

Cover the tray tightly with tin foil, spraying the foil with oil spray so the cakes do not stick. 

Placed the covered tray in the oven for 45 minutes.

Remove the ramekins from the tray immediately and invert onto serving plates.

Serve with whipped coconut cream if desired.

Mississippi Mud Pie

I own 2 pairs of tracksuit pants; one for good, one for home. 

What makes 'good' tracksuit pants you ask?

Velour obviously, no elasticated cuffs (this allows your trackies to sit better and cover your odd socks) and a drawstring waist band (in case you eat too much cake). 

Which such occasions qualify for the 'good trackies'?

My friend Carolyn has a rule; you can only wear track suit pants out of the house if you are pregnant or breast feeding. As I am neither, I have broken her rule numerous times this week, and have committed many crimes against fashion (I even made a quick dash to the shops in my gym Lycra!).

Until recently I held quite a public position in the regional town that I live in. Most people knew me from my weekly photo in the paper; where I had blow waved hair, an ironed shirt and a fully made up smile. My trackies were like my superhero costume. They were my disguise. I could go about my daily life without people recognizing me; I had the freedom to go shopping with my children without being hassled and, just as importantly, the comfort of polar fleece. Anonymity was my super power! 

Life is much simpler these days, but some days I still feel like enabling my inner velour. And let's face it; they're just soooo comfortable!

This cake is based on the classic Martha Stewart Mississippi Mud Pie. I made it a few Christmas ago to tasty reviews, but sadly it is not Paleo friendly....until now! Not only does this pie contain no dairy, gluten or processed sugar it has fruit and a vegetable! Come on; that has to be the healthiest dessert ever? Or should it be called dinner?

My pie had 16 slices and each slice had approximately 324 calories. It is a simple recipe to make but can be time consuming due the need to refridgerate between layering. Start planning the day ahead.

MISSISSIPPI MUD PIE

INGREDIENTS

CHOCOLATE PIE CRUST (adapted from Against all Grain)
1/2 cup almond flour
1 cup coconut flour (available from health food and speciality stores)
4 tablespoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut oil, softened but not melted
1/2 cup maple syrup (you could substitute honey etc)
2 eggs
2 teaspoon vanilla extract

CHOCOLATE CAKE (adapted from Amazing Paleo)
2 Sweet Potatoes- medium sized, peeled, cut and baked until soft (approx 40 minutes at 180C/350F)
1 tablespoon Coconut flour
1/2 cup coconut oil, melted
3/4 cup cocoa, unsweetened
1/4 cup plus 2 tablespoons maple syrup
3 eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
Dash of salt

MOUSSE
See The Great Chocolate Mousse-Off

CREAM
1 can organic Coconut cream, opened and in fridge for min 5hours
1-2 teaspoons maple syrup
1-2 teaspoons vanilla extrct

INSTRUCTIONS

PIE CRUST
Preheat the oven to 175C (350F).
Grease and line with baking paper a 20cm/8 inch springform cake tin.
Sift the dry ingredients into a mixing bowl of a kitchen stand mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined.
Using your fingers, press the dough evenly into the bottom and up the sides of the tin. There will be enough dough to make a high edge, approximately 5 cm.
Bake in oven for 7 minutes.
Cool completely.

CHOCOLATE CAKE
Preheat oven to 160C/325F
Place sweet potato in blender and mix until a puree forms.
Add all other ingredients and mix until blended and smooth.
Add to cooled pie crust and bake for 27 minutes.
Cake should still be slightly gooey when removed from the oven.
Allow to cool before placing in fridge, preferably overnight but for at least 2 hours.

MOUSSE
See The Great Chocolate Mousse-Off remembering to whip the mousse with the additional coconut, almond milk or whipped coconut cream.
Spoon into pie crust (on top of cake).
Refridgerate to firm up mousse for at least 1 hour.

CREAM
Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.
When Mousse is firm on cake, add 1 cup (or more) of cream to top of cake.
Keep refridgerated.

The Great Chocolate Cake-Off

I am not the cleanest of cooks...  I would go so far I would be in the top 5 messiest!

I have the uncanny ability to get cake mixture not only all over the bench, but in my hair, on my clothes and I have even managed to get some on the curtains across the room. I comsider it a skill; a gift even!

Sometimes I don't even realise how filthy I have gotten - which can lead to some embarrassing situations. Like when you get dressed in the dark (to not wake the snoring husband) to make it to a 7am pilates class only to find yourself with chocolate cake spotted pants and smears of muffin mixture on your jacket when you finally make it into the light (where unfortunately you meet people who can see the collateral damage). At least my clothes aren't on inside out; that happend to someone once!

I should wear an apron... at least then only the walls would get dirty!

I love cake. I love giving cake. I don't give flowers or chocolates; instead I'll bake a cake to cheer someone up, to celebrate a milestone or just because I want them to know that I appreciate them. Cake is the universal gift that cannot be refused! Especially these cakes, because they are healthy (well, healthier anyway, two even contain vegetables!). 

The Great Chocolate Cake-Off (Paleo Style)

I used to have a go-to chocolate cake recipe that I used all the time. It was simple and did the trick. It, unfortunately, contained way to much sugar and wheat. So I had to find a new go-to recipe which was sugar, dairy and gluten free and (this is most important) that actually tasted like chocolate cake. And I don't mean like a healthy chocolate cake, like a real cake. One where you feel fatter for even looking at it and afterwards you promise yourself that you'll never eat cake again and you're starting your diet tomorrow. I wanted a healthy cake to taste like that. 

I found four recipes, each very different in their ingredients and cooked textures. Two contained vegetables (sweet potato and beetroot), three out of the four used coconut flour, the other almond meal and only 1 used real chocolate in the mix. The results from the blind testers were unanimous!

What we discovered was that beetroot was a very overpowering ingredient (this may have been because it was homegrown and had a stronger flavour than store bought beetroot). Whilst it gave the cake a red velvet appearance it was most definately a chocolate beetroot cake. This was in contrast to the recipe that used sweet potato. The testers were unable to pick which cake used this special ingredient. It gave the cake a moist, dense character. We all agreed that this cake was delicious but more suited to a pudding style dish. Eaten warm with whipped coconut cream it would be amazing.

The almond meal cake was not a moist as those that used coconut flour (the egg to meal/flour ratio is quite different when using coconut flour compared to almond meal) and it lacked the intense chocolate flavour of the other 3 cakes.

The overwhelming favourite amongst all testers was the chocolate cake adapted from Paleospirit.com. Not only was it moist and chocolately, it held its shape like a normal cake and would be able to be decorated. Your guests at a birthday party would not spot the healthy alternative!

As I ate my (2nd) piece of favourite cake (with whipped coconut cream - my new BFF) I felt the sinful urges of eating cake. That's when it became my new go-to recipe.

RECIPE (adapted from Paelospirit.com)

INGREDIENTS
2/3 cup coconut flour
1/2 cup cocoa, unsweetened
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 eggs
1/2 cup coconut oil, melted
3/4 cup maple syrup
1/2 cup water
1 tablespoon vanilla extract

INSTRUCTIONS
Preheat oven to 175C/350F
Grease a 18cm (7 inch) cake tin (20cm/8 inch would be fine also) and line with baking paper.
Sift the  coconut flour, cocoa, baking soda and in a small bowl. Add the salt and set aside.
In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
Add the oil, maple syrup, water and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about 1 minute so that the batter is fluffy.
Spread the batter in the pan evenly. Bake for approximately 45 minutes or until a toothpick inserted in the center comes out clean. (if your oven tends to over cook things check the cake at 40 minutes then every 5 minutes until it is cooked through)
Allow to cool before removing from tin.

Frosting Recipe can be found here

Other recipes used in the Chocolate Cake-Off:
Amazing Paleo - Chocolate cake using sweet potato
The Saffron Girl -  Chocolate caking using beetroot
Australian Womens Health Magazine - Chocolate cake using almond meal  

Chocolate Frosting

Is it still called frosting if it never actually makes it onto the cake?

If I accidentally consume the tub of frosting with whipped coconut cream is that wrong? 

If you say it is, then obviously you haven't made the recipe yet because no one in their right mind would testify against this frosting. I actually licked my plate this morning as there was frosting and cream left on it; and it wasn't even in the privacy of my own house. I was in public, with real people and I didn't care if they judged me. I'd do it again... actually I did tonight but that was a private moment!

I wanted a frosting that was healthy, creamy and able to withstand decorating. It had to be firm enough to pipe with, but soft enough to compliment the cake. Of course, it also had to taste like it wasn't made from a fruit. It can also double as a mousse, be used as a filling in a biscuit sandwich or be eaten for breakfast (and it does contain fruit!).

CHOCOLATE FROSTING

(enough for 1 20cm/8 inch cake. If you intend piping decorations or consuming large quantities yourself I would recommend doubling the recipe).

INGREDIENTS

1 large ripe Avocado (or 2 small ones)

1 tablespoon vanilla extract

1/4 cup cocoa, unsweetened 

1/4-1/3 cup Maple Syrup

1-2 tablespoons Whipped coconut cream (or normal coconut cream)

INSTRUCTIONS

Remove pip from Avocado and spoon pulp into a blender. 

Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.

Stop and scrape down sides regulary to ensure that the avocado is broken up and blended in.

Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.

Add whipped coconut cream and whisk until fluffy (2-3 minutes). 

Store in fridge until ready to use.

And the winner is... Whipped Coconut Cream!

What was the race, event, quest you ask? Does it matter? Whipped Coconut Cream would win every time.

If I was to win a marathon I would want my trophy to be made out this stuff so I could gobble it down straight away. It's fluffy, sweet and tastes so decadent that you forget that it's not made from dairy.  Faux-dairy? Faux-care! I love this stuff.

This wasn't always the way though. Whipped Coconut cream and I have had a mixed history, but like most BFF's (did I mention that my new best friend is a dairy substitue?!) we got there in the end. The key is to buy the right coconut cream; the more organic and preservative/thickner free the better. I know, because I've gone through many cans of coconut cream trying to achieve perfection but, alas, all I got was a faux-mess. This week I struck gold with Aldis weekly specials, and have since gone back to buy a slab!

This cream tastes great with Paleo Chocolate Cake (Coming Soon!) and is used for the Chocolate Bavarian Pie. It also tastes great using a spoon, your finger or licking it straight out of the bowl. Don't be surprised if you find yourself making secret trips back to the fridge to steal spoonfuls when no one is looking!

NB; You may notice that the bowl in the photo is looking a bit empty. Confession; it was full but it tastes so good that I couldn't leave it alone! The recipe makes much more...so when you make it you'll know how much of a piggy I am!

RECIPE

INGREDIENTS

1 can organic Coconut cream (see above notes on types of coconut creams), opened and in fridge for min 5 hours
1-2 teaspoons maple syrup
1-2 teaspoons vanilla extract

INSTRUCTIONS

Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.
Depending n your taste buds you may require more sweetener.
Keep refridgerated. 

Chocolate Bavarian Pie

I was at university for a long time - not because I was bad at it - because I did a long degree.

There are many things that are synonymous with being a uni student; 2 minute noodles, the 20 pack of  'beef' (errr... or some kind of meat-ish substance) burgers for $2 from Woolworths, cheap Vodka and even cheaper pub squash (to this day I cannot even smell it without getting queasy) and day time TV ('Passions' anyone?).

It was all about getting by on the cheap. Our motto was never pass up a free meal. Even if it meant having to endure painful dinner conversation and eating at a dining table. Free is cheap, and for a uni student that means everything!

Celebrating, and commiserating, is something we did often at university (any excuse for a party!).

Woo-hoo we passed an exam! A boy called! We paid the rent on time!

Boo-hoo that exam was hard! Why hasn't he called? Still why hasn't he called? Why is my bank balance red?

There was only one dessert worthy of the joy of not having to go to another chemistry lecture, or that could heal a broken heart.  The Chocolate Bavarian Pie. The humble frozen dessert (according to Sara Lee) "combines fresh cream, dark chocolate, natural vanilla flavour and a high sided chocolate biscuit base". Alas, at uni we could only ever manage the home brand no name version but it was still delicious. 

My aim was to recreate the Chocolate Bavarian Pie, this time gluten, dairy and processed sugar free, keeping it as paleo/clean as possible ensuring it retained its creamy texture. How'd it go? 

Deliciously!

This is by far the tastiest and prettiest dessert I have made since embarking on this new style of cooking.

Why? Because it doesn't taste like you're missing out on anything. It still has the ability to mend a broken heart and bring a smile to your dial - but without all the nasties! Per slice (my pie had 12) it contains approximately 185 calories; which isn't too bad for such a decadent treat. 

Now, before you embark on creating the best dessert ever (a bold statement!) - I have a few pieces of advice.

Tins: I used an 18cm (7inch) spring form cake tin to create the lovely edges, but a pie tin would also work. The spring form means the edge of the tin can be removed without fear of cracking and breaking. A slightly bigger tin would mean a thinner pie, but that would still work.

Mousse: I have used the winning mousse from the Great Chocolate Mousse-Off  but it definitely needs to be whipped with the additional milk for the right creamy texture.

Cream: Arrghhhhhh!... Whipped coconut cream has been my nemesis for some time. I have wasted many cans of coconut cream and milk trying to get it to work but I could never achieve the right consistency - until now! I have read many people saying that it works best when the cream is free of additives and thickeners and I now agree. I used a can of organic coconut cream (from Aldi) that had been opened and in the fridge for a few hours. To re-create the vanilla flavour of the original Bavarian I added splashes of maple syrup and vanilla essence until I was happy with the taste (approx. 1-2 tsps. of each). This cream is quite tasty as an alternative for dairy whipped cream.

Chocolate: I make my own chocolate using this recipe. I keep it in the freezer and use it as required. 

RECIPE

INGREDIENTS

CHOCOLATE PIE CRUST (adapted from Against all Grain)

1/4 cup almond flour
1/2 cup coconut flour (available from health food and speciality stores)

2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla

MOUSSE

See The Great Chocolate Mousse-Off

CREAM

1 can organic Coconut cream (see above notes on types of coconut creams), opened and in fridge for min 5hours
1-2 teaspoons maple syrup
1-2 teaspoons vanilla extract

OPTIONAL 

Chocolate to decorate, using this recipe if you want dairy free, processed sugar free chocolate. Strawberries/Raspberries to serve.

INSTRUCTIONS

PIE CRUST

Preheat the oven to 175C (350F).

Grease/Spray an 18cm (7inch) spring form cake tin or pie dish.

Mix the dry ingredients in a mixing bowl using a kitchen stand mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined.
Using your fingers, press the dough evenly into the bottom and up the sides of your tin of choice.
Bake for 15 minutes. Cool completely. 

If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.

MOUSSE

See The Great Chocolate Mousse-Off remembering to whip the mousse with the additional coconut or almond milk.

CREAM

Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.

CONSTRUCTION 

Spoon mousse into the pie crust, smoothing off the surface.

Use 1 cup of the whipped coconut cream and spread over mousse. 

Grate chocolate on top to decorate.

Keep refrigerated after serving (if there's any left!)

Mmmmmmmmmmmm........PIE!

The Great Chocolate Mousse-Off

In October last year I gave up sugar. I knew I had a stressful month ahead (if only I knew!) and I wanted to avoid the stress-sugar relationship that would inevitably result. As it turned out it wasn't that hard. I was already eating a Gluten free diet and didn't drink soft drinks or eat lollies. I simply said no to dessert (unless I had cooked it sugar free) and made sure that I carried healthy snack options with me to avoid hunger induced cake purchases (having 2 kids usually means I have a myriad of snacks in my bottomless handbag anyway). After the sugarless October I decided to maintain the diet changes. I felt better and it would provide healthy options for my family.

As it turned out my stress only got worse and continued for another 9 months. Whilst there were times due to anxiety and depression that I didn't feel like eating, there where others that I craved the comfort that only the sweet nectar of sugar can provide. But I stayed strong, lost 16kgs along the way and got inventive instead.

There are many websites and blogs dedicated to the Paleo and Clean Eating Lifestyle (which by definition are both gluten and sugar free), and thanks to Google there are many and varied options at your finger tips. It's essentially healthy food without the crap! Throughout my experimentation I have found some amazing recipes and simple solutions to creating meals that are both healthy and enjoyable for the family, without giving up the old favourites. This has lead me to the 'Great Chocolate Mousse-Off ".

To begin my blogging life I have decided to do a series of 'Off Challenges'. I will take a traditional  favorites; Chocolate Mousse, Lemon Curd, Chocolate Cake, Donuts, Banana Bread to name a few, and make different healthy versions. These will be blind taste tested by my family and friends to pick their favourite version. I may not even tell them that they are healthy!

The Great Chocolate Mousse-Off... Paleo style!

In the early 2000's there was a TV show called 'Temptation Island'. Every Tuesday night my friends and I would gather to watch as partners were split onto different Islands with 12 overly attractive people of the opposite sex. The premise; would they cheat on their partner? Let's consider this -  you're on an idyllic tropical island surrounded by gorgeous models throwing themselves at you. How could this not be great viewing?!

'Tempation Island' night was also accompanied by a giant bowl of Chocolate Mousse... unfortunately this particular Mousse is not clean nor paleo but I have since found 4 that are!

The mousse challenge involved 4 different chocolate mousse recipes that used Avocado as the base. Whilst all were good there was one that was reminiscent of 'Tempation Island'... one that made you feel like you were eyeing off one of the hotties on the beach! It got the tick of approval from all of my testers. Whilst it tasted amazing it was quite dense, and not as fluffy as the other mousses that also used Banana. To overcome this I whipped the Mousse in my stand mixer for 3 minutes whilst adding 1-2 tablespoons more milk. This fluffed it up nicely!

RECIPE (adapted from Creative Simple Life)

INGREDIENTS

2 ripe Avocados

2/3 cup unsweetened cocoa powder

1/3 cup maple syrup (you could also use honey, etc.)

11/2 tsp vanilla extract

1/4 tsp salt

1 Tbspn milk (coconut, almond etc)

1-2 Tbspn milk (coconut, almond etc) extra for whipping

INSTRUCTIONS

Remove the pips and scoop the avocado pulp into the food processor/blender.

Add the cocoa, maple syrup, vanilla, salt and milk. 

Blend and blend until all the lumps and bumps are gone... then blend some more.

The mousse is great to eat now, but for a lighter consistency transfer to a stand mixer with a whisk attachment. 

Add the extra milk and whisk for 3 minutes, or until fluffy.

The mousse will keep in the fridge for 3 days... but will most likely be eaten much quicker!

The mousse can also be used on a Marshmallow Pie (coming soon!) or a Chocolate Bavarian Pie (coming soon!).

The other Mousses we tested;

Healthy Chef

Produce on Parade

Paleo.com.au

My favourite mousse served with Chocolate Pizza

The grin of approval from S!