Friday, September 19, 2014

Low-Carb Gluten-Free Sugar-Free Apple Banana Cake version 2.0

I have made an upgraded version of the last apple banana cake. So I am calling it version 2.0 :)

To add texture to this totally healthy cake, I made a banana cream cheese filling.

When the baked cake is cooled to room temperature, cut it in half horizontally.  Mix 2 tablespoons of cream cheese, 1 tablespoon of natural unsweetened yogurt and a drop of vanilla extract. Put it into a plastic sandwich bag. Cut a small opening at the bottom corner of the bag and squeeze the cream cheese filling nicely onto the cake.

I prefer putting slices of banana between cream cheese fillings rather than blending banana with cream cheese. I think it looks better, and gives a more profound banana flavor.



And instead of red apple topping, I used green apple for the refreshing sourness.


For all of us who love to cook, and to cook healthily, creativity is the key. Apparently everything can taste like heaven being loaded with butter, sugar and gluten, deep fried and serve with super sweet chocolate sauce.  But we are willing to take up the challenge to make things healthy and delicious at the same time. It's also the most fascinating part about cooking: to experiment, adventure and create something awesome :)


Happy cooking everyone!

XOXO

Wednesday, September 10, 2014

Low-Carb Gluten-Free Sugar-Free all natural apple banana cake

I have been experimenting different gluten-free flour mixes and I think this one works best for banana cake or carrot cake. Besides being gluten-free and sugar-free, it's also oil free and sweetener-free ("natural" or artificial sweetener alike). The cake is TRULY ALL NATURAL and the sweetness comes only from fruits.

This 4 inch cake is good to serve 2 people. There are only 190 Kcal and 36g carbs per serving. 20% of total carbs comes from dietary fiber. (normal banana cake has 330 Kcal and 61g carb per serving, only 2% of total carbs is from fiber)

Besides being extremely healthy, the cake is dense, moist and sweet just like any good banana cake you'll find. The coconut flour added a delicate creamy flavor to the cake that compliments the taste of banana nicely. You probably can't taste the apple at all but it's the key to make the cake sweet and moist.




I have a 4 inch springform pan. If you are using a standard 8 inch pan, multiply all ingredients by 4. Cooking time should be adjusted as well. But it's always important to check your cake from time to time because the temperature of every oven varies slightly.




Ingredients:

1 large egg
1 large ripened banana (darker the better)
1 apple (I use Envy apple. It's the sweetest and perfect for dessert Read Here! )
1 table spoon of raisin
2 table spoons cornmeal (or you can use almond meal)
2 table spoons coconut powder
1/2 teaspoon cinnamon
A pinch of nutmeg powder
A pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup of water



Instructions:

Peel and finely chop an apple. Heat in a saucepan with 1/2 cup of water, 1 tablespoon of raisin and a pinch of cinnamon. Cook until almost all the moisture is absorbed. You may use a spoon to smash the apple while cooking to speed up.

When it's done, let the cooked apple to cool to room temperature and pour it into a food processor. Blend until smooth.

Add an egg, a banana, a teaspoon of vanilla extract to the food processor.

Add the remaining dry ingredient (cornmeal, coconut flour, baking power, cinnamon, nutmeg and salt) to the food processor. Mix well.

Pour the cake mix into a greased springform pan, bake in an oven at 180 degree for 15mins, and 150 degree for 10mins.

If you're making a large cake, bake at 180 degree for 35mins, check your cake. And bake at 150 degree for 40 to 60 mins depends on how large your cake is. The cake should look beautifully golden brown when done.

If you're feeling fancy, thinly slice an apple and nicely line them on top of the cake when it's almost done (turns lightly brown and smells awesome). And bake for another 5-10 mins.

Nutrition: 4-inch cake, serves 2

Per serving 
Energy                    190Kcal
Protein                    6g
Carbs                      36g
    Dietary Fiber      7g
    Sugar                  18g
Fat                          4g 


Happy Baking! <3

XOXO


Saturday, September 6, 2014

More delicious Gluten-Free Sugar-Free Guilt-Free Dishes!!

Besides reading extensively, I have also been cooking too (when I was not dancing in my studio or twisting my spine in the yoga classes : P)

Here is a glimpse of what I have been cooking these 2 weeks. I don't have time to put together the recipes yet. Let me know if you're interested in any of these below, I will post the recipes as soon as I can. :)

There are 3 golden rules in whatever things that I cook:
1) There must be no sugar, sweetener, syrups added. All the sweetness comes naturally from fruits.
2) There must be no refined carbs (bread, pasta, noodles alike), and gluten. To fill my stomach I eat potatoes, sweet potatoes, quinoa and sometimes, brown rice.
3) There must be no artificial flavoring. I use only garlic cloves, onion, black pepper, chili flakes, herbs to add natural flavor.

Stay healthy (and hungry) my friends

XOXO

Sugar-Free Gluten-Free Dark Chocolate Pie




Healthy Full Breakfast  





Gluten-Free Salmon Potato Pizza





Easy Cheesy Salmon lunchbox