I've only started making this cake recently, but it has already become one of our household's favorites! It's divine almond-vanilla-honey flavor is reminiscent of olde world cuisine; the dense texture makes the cake lush and hearty! We top the cake with rich dark chocolate and pair it with vanilla ice cream for an enchanting treat!
Ingredients
1 cup flour (we use white spelt flour!)
1/2 cup fine ground almonds
1/2 cup course ground almonds
1/2 cup milk flour (optional, adds a creamy taste)
1.5 teaspoons pure white Stevia powder (more or less, depending upon taste)
2 tsp. baking soda
1/4 tsp. salt
2 eggs
3/4 cup buttermilk
1/4 cup butter
1/3 cup honey
1/2 tsp. natural almond oil (more or less, depending upon taste)
1.7 ounces (50 grams) dark chocolate
Directions
Let butter, eggs and buttermilk reach room temperature. Mix the butter with the honey, either by hand or with a mixer. Then add in the eggs, mix well. Finally, stir in the buttermilk and almond oil.
Simply place the dry ingredients into a separate bowel, mix well by hand.
Pour the dry into the wet ingredients. Mix either by hand or with a mixer. The batter's texture should be reminiscent of waffle or very thick pancake batter, not as runny as regular cake batter.
Bake at 350°F (175°C), for 25-30 minutes. Insert a toothpick to test for doneness; when the cake is done, the toothpick will come out near but not completely clear.
Now add the finishing touch! Simply heat the chocolate on the stove using a very low heat, then coat the top of the cake in a layer of decadent dark chocolate! You might even try sprinkling with course chopped almonds!
Enjoy!
Sunday, September 28, 2008
TIPS FOR LOW-FAT BAKING
TIP: Testing for Doneness
The traditional 'toothpick test' does not work the same for determining doneness in low fat baked goods! When full-fat goods are baked to finish, an inserted toothpick comes out clear. However, low fat goods must not be so thoroughly baked, else they will be slightly dry and rubbery. When low fat goods are baked to finish, the toothpick will come out nearly but not completely clear. There should not be any batter on the toothpick, but rather a layer of the almost-fully-baked good itself.
TIP: Watch the Cooking Time!
Low fat goods tend to bake quicker than their full fat counterparts. To prevent over baking, set your cooking timer and check for doneness several minutes earlier then the recipe calls for, when baking low fat goods. If not done then, check for doneness every 2 minutes thereafter.
TRICK: Making Low Fat Baking Moist, Rich and and Succulent
Using fats such as butter and oil give baked goods a moist, rich and succulent flavor and texture. Low fat goods on the other hand are often are often dry and rubbery.
To create the flavor and texture of full fat baked goods in low fat baked goods, use one or more of the following ingredient substitutes, in 3/4 of the quantity of the fat called for, plus 1/4 of the fat called for itself: buttermilk, applesauce, grated zucchini, pureed plums. For example, substitute 1 cup oil with 3/4 cup applesauce and 1/4 cup oil.
However, it should be noted that a certain amount of fat is necessary in most baked good recipes. The recipes found on this site contain the bare minimum fat necessary for the creation of palatable, textured and healthy treats.
TRICK: Chocolaty Flavor without the Fat!
In recipes calling for the use of dark chocolate, cocoa powder may be used as a replacement; for example, in chocolate cakes, muffins and pies. For every 3 ounces of chocolate called for, replace with approximately 1/4-1/3 cup of cocoa powder, depending upon taste.
It is important to note that you should use dairy-only wet ingredients, rather than oil, in order to achieve the best flavor and exture possible (ex., buttermilk, yogurt and butter). Also, you will definitely need to use some fat (butter is your best choice in this case) in the baked good itself as well, no baked good should be fat free!
The traditional 'toothpick test' does not work the same for determining doneness in low fat baked goods! When full-fat goods are baked to finish, an inserted toothpick comes out clear. However, low fat goods must not be so thoroughly baked, else they will be slightly dry and rubbery. When low fat goods are baked to finish, the toothpick will come out nearly but not completely clear. There should not be any batter on the toothpick, but rather a layer of the almost-fully-baked good itself.
TIP: Watch the Cooking Time!
Low fat goods tend to bake quicker than their full fat counterparts. To prevent over baking, set your cooking timer and check for doneness several minutes earlier then the recipe calls for, when baking low fat goods. If not done then, check for doneness every 2 minutes thereafter.
TRICK: Making Low Fat Baking Moist, Rich and and Succulent
Using fats such as butter and oil give baked goods a moist, rich and succulent flavor and texture. Low fat goods on the other hand are often are often dry and rubbery.
To create the flavor and texture of full fat baked goods in low fat baked goods, use one or more of the following ingredient substitutes, in 3/4 of the quantity of the fat called for, plus 1/4 of the fat called for itself: buttermilk, applesauce, grated zucchini, pureed plums. For example, substitute 1 cup oil with 3/4 cup applesauce and 1/4 cup oil.
However, it should be noted that a certain amount of fat is necessary in most baked good recipes. The recipes found on this site contain the bare minimum fat necessary for the creation of palatable, textured and healthy treats.
TRICK: Chocolaty Flavor without the Fat!
In recipes calling for the use of dark chocolate, cocoa powder may be used as a replacement; for example, in chocolate cakes, muffins and pies. For every 3 ounces of chocolate called for, replace with approximately 1/4-1/3 cup of cocoa powder, depending upon taste.
It is important to note that you should use dairy-only wet ingredients, rather than oil, in order to achieve the best flavor and exture possible (ex., buttermilk, yogurt and butter). Also, you will definitely need to use some fat (butter is your best choice in this case) in the baked good itself as well, no baked good should be fat free!
CLASSIC CHOCOLATE CAKE
This classic chocolate cake is delicious! It took me months of trial and error to perfect the recipe. The cake's taste and texture is slightly delicate and light yet still somehow and rich. The dark chocolate coating on top is the finishing touch, making the cake both aesthetically pleasing and sinfully chocolaty!
Best of all, the Classic Chocolate Cake is actually healthy!
Ingredients
2 cups whole grain flour (ex., whole wheat, whole spelt)
1/3 cup cocoa powder (use more or less, depending upon taste)
1/2 cup milk powder (optional, adds a creamy flavor)
2 tsp. baking soda
1.5 tsp. white stevia powder (depending upon taste use more or less)
1/4 tsp. salt
2 large eggs
3/4 cup buttermilk
1/3 cup butter
1/3 cup molasses
1.7 ounces (50 grams) of dark chocolate
Directions
Let butter, eggs and buttermilk reach room temperature. Mix the butter with the molasses, either by hand or with a mixer. Then add in the eggs, mix well. Finally, stir in the buttermilk.
Simply place the dry ingredients into a separate bowel, mix well by hand.
Pour the dry into the wet ingredients. Mix either by hand or with a mixer. The batter's texture should be reminiscent of waffle or very thick pancake batter, not as runny as regular cake batter.
Bake at 350°F (175°C), for 25-30 minutes. Insert a toothpick to test for doneness; when the cake is done, the toothpick will come out near but not completely clear.
Now add the finishing touch! Simply heat the chocolate on the stove using a very low heat, then coat the top of the cake in a layer of decadent dark chocolate!
Enjoy!
Best of all, the Classic Chocolate Cake is actually healthy!
Ingredients
2 cups whole grain flour (ex., whole wheat, whole spelt)
1/3 cup cocoa powder (use more or less, depending upon taste)
1/2 cup milk powder (optional, adds a creamy flavor)
2 tsp. baking soda
1.5 tsp. white stevia powder (depending upon taste use more or less)
1/4 tsp. salt
2 large eggs
3/4 cup buttermilk
1/3 cup butter
1/3 cup molasses
1.7 ounces (50 grams) of dark chocolate
Directions
Let butter, eggs and buttermilk reach room temperature. Mix the butter with the molasses, either by hand or with a mixer. Then add in the eggs, mix well. Finally, stir in the buttermilk.
Simply place the dry ingredients into a separate bowel, mix well by hand.
Pour the dry into the wet ingredients. Mix either by hand or with a mixer. The batter's texture should be reminiscent of waffle or very thick pancake batter, not as runny as regular cake batter.
Bake at 350°F (175°C), for 25-30 minutes. Insert a toothpick to test for doneness; when the cake is done, the toothpick will come out near but not completely clear.
Now add the finishing touch! Simply heat the chocolate on the stove using a very low heat, then coat the top of the cake in a layer of decadent dark chocolate!
Enjoy!
STEVIA IN GENERAL: FAQ
Whether you are new to or an expert on all natural herbal sweetener Stevia, you are sure to find valuable information on this site! We discuss information concerning what Stevia is, how it may be used, how it may be purchased or grown, as well as an abundance of delicious recipes based upon all natural Stevia!
What is Stevia?
Stevia (S. Rebaudiana) is a green leafy herb, native to South and Central America, as well as some parts of Mexico. The Indigenous peoples of Brazil and Paraguay have healthfully enjoyed using Stevia leaves in their natural state as a sweetener for hundreds of years.
Today, Stevia comes in a variety of forms, including raw and dried green Stevia leaves; white Stevia powder; and Stevia liquid.
Is Stevia Healthy?
Yes! Time and again, scientific studies concerning Stevia show it to be a completely safe herb, fit for human consumption! Whichever form you prefer your Stevia; fresh or dried leaf, white powder or liquid, you can rest assured that your choice is a safe and healthy one!
Take comfort in the fact that scientific tests conducted by the mainstream medical community have found NO harmful effects associated with Stevia use! As previously mentioned, Stevia has been safely and successfully used for hundreds of years among various South and Central American Indigenous peoples. Moreover, the refined white form of stevia –produced from isolated glycosides, including stevioside and rebaudioside-are just as safe as the fresh green Stevia leaf!
What Makes Stevia so Special?
Stevia is a remarkable sweetener!
For one, it is all natural. This is an excellent plus for those individuals who are concerned with protecting their health and mental clarity by keeping their bodies clean, and preventing junk ‘foods’ from entering into their diet.
Also, Stevia is MUCH sweeter than sugar! The sweetest form of Stevia is the white powdered form, which is approximately 400-600 times sweeter than sugar, depending upon the grade and strain therein. A good rule of thumb though is that approximately 1 teaspoon of Stevia powder is equal in sweetness to 1-1 ½ cups of sugar. Now green Stevia is simply the dried Stevia leaf in dried and powdered form. It is therefore less concentrated than he white variety, but is nonetheless about 200-300 times sweeter than sugar! Liquid Stevia varies in sweetness, depending upon the concentration of isolated Stevia glycosides stevioside and rebaudioside therein.
Does Stevia Contain Calories or Carbohydrates?
NO!
While some sources of natural sugar –such as sugar cane, honey and maple syrup- are loaded with starchy carbohydrates and thus calories... Stevia is nearly carbohydrate free and thus nearly calorie free!
Stevia will NOT lead to tooth decay, but is actually a popular ingredient in natural oral care products. Stevia is perfectly harmless for your teeth, rest assured!
Is Stevia Safe for Diabetics or Does it Spike Insulin Levels?
Good news to those watching their insulin levels- Stevia is carbohydrate and calorie free! Similarly, it does NOT spike insulin levels!
It is common knowledge already among many diabetics that Stevia as been proven to be perfectly safe for diabetics in several medical studies.
How Much Does Stevia Cost?
The cost for Stevia varies, depending upon which variety of Stevia one purchases, and where they purchase it from. However, Stevia costs considerably more than sugar, and about 3 times more than artificial sugar substitutes.
Personally, I can say that my household uses approximately 1.5 oz of Grade A (near premium) Stevia a month. We use it in tea, I use it in baking 3-4x a week, and we use it in all sorts of batters, etc. The total cost amounts to $8-10.
More expensive than sugar or artificial sweeteners? Yes. Is the extra few bucks worth having a healthy, non-toxic and slim body without tooth decay or mineral bone loss? Defiantly!
Where Can I find Stevia?
You can buy Stevia at all sorts of places! Most people choose to buy in local or chain health shops, others buy it online, and some even grow, dry and powder it themselves!
I choose to purchase Stevia online, usually via a Stevia distributor on ebay or found through a search engine. There are MANY Stevia-specific or herb shops carrying Stevia selling online. This method is so convenient; very often you find near-premium and premium quality Stevia for less cost than in shops!
How Should I Use Stevia?
Stevia is sold in several forms, all of which you are apt to find useful for different purposes!
Perhaps the most common form of stevia on the market is the concentrated white powder form, produced isolating glycosides stevioside and rebaudioside. This sort of Stevia I refer to as 'multipurpose,' for the reason that you can use it in just about anything swee! Take note: high quality pure whie stevia is incredible concentrated, from 400-600x sweeter than sugar, depending upon the variety! Also, it has very little aftertaste.
Additonally, one may simply make use of fresh or dried Stevia leaves. Many individuals find this variety delicious when used in brewing teas. Powdered dry stevia leaf is green and will show up gerrn in foods... so white owder might be a better choice than this variety in white cakes, for exmple! As far as flavoring strength goes, one Stevia leaf or about 1/4 tsp dried green Sevia leaf powder equals approximately one spoon of sugar.
What is Stevia?
Stevia (S. Rebaudiana) is a green leafy herb, native to South and Central America, as well as some parts of Mexico. The Indigenous peoples of Brazil and Paraguay have healthfully enjoyed using Stevia leaves in their natural state as a sweetener for hundreds of years.
Today, Stevia comes in a variety of forms, including raw and dried green Stevia leaves; white Stevia powder; and Stevia liquid.
Is Stevia Healthy?
Yes! Time and again, scientific studies concerning Stevia show it to be a completely safe herb, fit for human consumption! Whichever form you prefer your Stevia; fresh or dried leaf, white powder or liquid, you can rest assured that your choice is a safe and healthy one!
Take comfort in the fact that scientific tests conducted by the mainstream medical community have found NO harmful effects associated with Stevia use! As previously mentioned, Stevia has been safely and successfully used for hundreds of years among various South and Central American Indigenous peoples. Moreover, the refined white form of stevia –produced from isolated glycosides, including stevioside and rebaudioside-are just as safe as the fresh green Stevia leaf!
What Makes Stevia so Special?
Stevia is a remarkable sweetener!
For one, it is all natural. This is an excellent plus for those individuals who are concerned with protecting their health and mental clarity by keeping their bodies clean, and preventing junk ‘foods’ from entering into their diet.
Also, Stevia is MUCH sweeter than sugar! The sweetest form of Stevia is the white powdered form, which is approximately 400-600 times sweeter than sugar, depending upon the grade and strain therein. A good rule of thumb though is that approximately 1 teaspoon of Stevia powder is equal in sweetness to 1-1 ½ cups of sugar. Now green Stevia is simply the dried Stevia leaf in dried and powdered form. It is therefore less concentrated than he white variety, but is nonetheless about 200-300 times sweeter than sugar! Liquid Stevia varies in sweetness, depending upon the concentration of isolated Stevia glycosides stevioside and rebaudioside therein.
Does Stevia Contain Calories or Carbohydrates?
NO!
While some sources of natural sugar –such as sugar cane, honey and maple syrup- are loaded with starchy carbohydrates and thus calories... Stevia is nearly carbohydrate free and thus nearly calorie free!
Stevia will NOT lead to tooth decay, but is actually a popular ingredient in natural oral care products. Stevia is perfectly harmless for your teeth, rest assured!
Is Stevia Safe for Diabetics or Does it Spike Insulin Levels?
Good news to those watching their insulin levels- Stevia is carbohydrate and calorie free! Similarly, it does NOT spike insulin levels!
It is common knowledge already among many diabetics that Stevia as been proven to be perfectly safe for diabetics in several medical studies.
How Much Does Stevia Cost?
The cost for Stevia varies, depending upon which variety of Stevia one purchases, and where they purchase it from. However, Stevia costs considerably more than sugar, and about 3 times more than artificial sugar substitutes.
Personally, I can say that my household uses approximately 1.5 oz of Grade A (near premium) Stevia a month. We use it in tea, I use it in baking 3-4x a week, and we use it in all sorts of batters, etc. The total cost amounts to $8-10.
More expensive than sugar or artificial sweeteners? Yes. Is the extra few bucks worth having a healthy, non-toxic and slim body without tooth decay or mineral bone loss? Defiantly!
Where Can I find Stevia?
You can buy Stevia at all sorts of places! Most people choose to buy in local or chain health shops, others buy it online, and some even grow, dry and powder it themselves!
I choose to purchase Stevia online, usually via a Stevia distributor on ebay or found through a search engine. There are MANY Stevia-specific or herb shops carrying Stevia selling online. This method is so convenient; very often you find near-premium and premium quality Stevia for less cost than in shops!
How Should I Use Stevia?
Stevia is sold in several forms, all of which you are apt to find useful for different purposes!
Perhaps the most common form of stevia on the market is the concentrated white powder form, produced isolating glycosides stevioside and rebaudioside. This sort of Stevia I refer to as 'multipurpose,' for the reason that you can use it in just about anything swee! Take note: high quality pure whie stevia is incredible concentrated, from 400-600x sweeter than sugar, depending upon the variety! Also, it has very little aftertaste.
Additonally, one may simply make use of fresh or dried Stevia leaves. Many individuals find this variety delicious when used in brewing teas. Powdered dry stevia leaf is green and will show up gerrn in foods... so white owder might be a better choice than this variety in white cakes, for exmple! As far as flavoring strength goes, one Stevia leaf or about 1/4 tsp dried green Sevia leaf powder equals approximately one spoon of sugar.
Subscribe to:
Posts (Atom)
