Making a Pantry Makeover Work - Seeds, Grains and Flour

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Making a Pantry Makeover Work - Seeds, Grains and Flour

Clearing out the pantry and restocking with wholesome ingredients is an important part of any healthy lifestyle. Last week I had a look at snacks, additives to avoid and included some snack ideas to try. This week I'm including some more of the basics that I have in my pantry. Sometimes a simple swap of ingredients can make big difference to a meal and to your health.

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Easy Almond Milk

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Easy Almond Milk

I love fresh homemade Almond Milk. It tastes so much better than the shop bought kind, although in a pinch I will use it. My preferred brand is PureHarvest . They have less sugar than other brands and use activated almonds (just like soaking your own!) Lucky for me making almond milk is easy!

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Rich Beetroot and Chocolate Cake

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One way to boost up the nutrition of a dish is to hide some veggies in there. I found a pile of beetroot that needed to be used and decided that the kids (and adults) deserved a treat - the result, a very rich beetroot and chocolate cake.

The beetroot adds to this yummy treat a great dose of vitamin C and B, calcium, magnesium, phosphorus, zinc, fiber, folic acid, iron and is traditionally known as a blood cleanser. What’s not to love!

Gluten Free, Dairy Free

INGREDIENTS

  • 85 grams dark chocolate
  • 3 medium eggs
  • 220 grams coconut sugar
  • 200 ml coconut oil
  • 300 grams cooked beetroots (see method below for how to cook the beets)
  • ¾  teaspoon vanilla powder (or 1tbsp vanilla essence)
  • 30 grams cocoa powder
  • 200 grams almond meal
  • 1 1/2 teaspoon baking powder (or gluten free baking powder)
  • ¼ tsp salt

BAKED BEETROOT METHOD

The easiest way I have found to prepare beetroot is to bake it. This keeps as many of the nutrients intact rather than boiling them.

  • Heat oven to 180C
  • Wrap each beetroot in aluminum foil
  • Bake for 90 minutes
  • Allow to cool in the wrapper
  • When required unwrap and rub the skin off the beetroot. You will definitely need to wash your hands throughly after cleaning or wear gloves to avoid staining your hands.

METHOD

  • Pre heat oven to 180 degrees Celsius
  • Blend or mash the beetroots until smooth.
  • Melt the chocolate (85grams) over a double boiler.
  • In a separate bowl, whisk together the eggs, sugar and coconut oil.
  • Slowly add the cooked beet puree, the melted chocolate and vanilla into the egg mixture.
  • Beat just until combined. Don’t over work it.
  • Sift the cocoa. Add this and the almond meal, baking soda and salt to the beet batter.
  • Fold just until everything is combined. Don’t over mix the batter.
  • Line a 23cm tin with baking paper
  • Pour the cake batter into the prepared cake tin.
  • Bake for approximately 50 to 60 minutes.
  • Cake is ready when a skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
  • Remove from the oven and leave to cool in the pan.

Once cooled you can cover it with cashew or coconut cream and fresh fruit – or just cut up a warm piece and enjoy!

Beetroot & Chocolate Cake Indulgence