Chocolate Muffins (makes 12)

Chocolate Muffins by The Fat Foodie

Sometimes I make things that aren’t originally intended for my website, but when I taste the finished result I kick myself for not paying more attention and noting the ingredients down because it’s turned out to be a really tasty recipe. These chocolate muffins were one of those recipes. I’d had a number of sweet potatoes in the fridge that needed to be used up so I thought it’d be nice to make a batch of chocolate muffins to take into work the next day. Of course, it was only after I’d taken them into work and tasted them that I realised how lovely they were, leaving me to resolve that I’d make another batch very soon.

Although these chocolate muffins have sweet potato in them you can’t tell at all. The sweet potato simply bulks out the muffin mixture while adding moisture, body and sweetness to the sponge. The beauty of using the sweet potatoes in the chocolate muffins is that you can use less flour in the mix and it also adds a number of vitamins and minerals into the muffins that you wouldn’t ordinarily get from only using gluten-free flour.

I genuinely think that this is my go-to chocolate muffin recipe from now on because they are soft, light, moist and incredibly fudgy and you certainly can’t tell that they’re gluten-free. They’re everything you could possibly want in a chocolate muffin really.

Ingredients:

420g peeled raw sweet potatoes (cut into small chunks)

200g brown sugar

100g gluten-free flour (I use Dove’s Farm G/F Plain Flour)

50g cocoa

100g chopped walnuts (optional)

2 large eggs

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

140ml vegetable oil

1 tsp vanilla extract

140ml rice milk

1/2 tsp salt

For the chocolate muffin icing:

200g icing sugar

25g cocoa

Around 1 tbsp of water (but depends on how thick you want the icing to be)

Method:

Preheat your oven to 190C/170C Fan/375F/Gas mark 5.

Lay out 12 muffin cases in a muffin tray.

Prepare the sweet potatoes and cook them on a plate in the microwave until they are soft. Put the cooked sweet potato in a large mixing bowl, mash well and leave to cool.

Once the sweet potato is fairly cool, add all of your wet ingredients and mix well.

Add the dry ingredients and mix well.

Divide the mixture between the 12 muffin cases and bake in the oven for 30-35 mins or until a skewer pushed into the middle of one comes out clean. Leave to cool.

To make the icing, slowly stir the water into the icing sugar and cocoa to blend the icing together (you can make it as thick or thin as you like) and once you’re happy with the consistency pour it over the chocolate muffins.

Munch!

Chocolate Muffins by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017

Whoopie Pies

Whoopie Pies by The Fat Foodie

A while ago I made chocolate bundt cakes to celebrate my 100th blog post and the sponge I made them with was so tasty that I wanted to try making other things with it. I’ve always loved whoopie pies, but sometimes shop-bought whoopie pies can be a bit too sickly because they have too much filling inside them and the quality of the buttercream icing often leaves a lot to be desired. The beauty of baking your own therefore, is that you can control the buttercream icing to baked sponge ratio to suit your own taste.

Although I used a proper whoopie pie tin it’s not completely necessary because you could just use a yorkshire pudding tin or something like it to bake your whoopie pies in. All you’re looking for is something that’ll control the spread of the sponge as it bakes and allow it to rise. In fact, if you don’t mind your whoopies looking a little odd you could even use a traditional fairycake shallow tin to bake them in.

I made my whoopie pies traditional chocolate ones, but you could omit the cocoa powder and make them with other flavours instead, such as vanilla (using 1 tsp vanilla extract), lemon (using the zest of 1 lemon) or bake them as a plain sponge but sandwich them with fruit jam as well as buttercream icing.

I can highly recommend making the chocolate whoopie pies though because they result in two rich, moist chocolate sponges that are bonded together with a lightly whipped decadent cocoa buttercream, creating the perfect cake for one. Stopping at only eating one is a different matter entirely though.

Ingredients:

220g dark brown sugar
120g fine polenta
50g gluten-free flour
90g ground almonds
80g cocoa powder
A pinch of salt
2 tsps baking powder
1/2 tsp of bicarbonate of soda
120g dairy-free butter
100g coconut oil (melted)
4 eggs
60ml rice milk
For the buttercream:
150g dairy-free butter
170g icing sugar
30g cocoa
1 tbsp rice milk

Method:

Preheat your oven to 180C/160C Fan/350F/Gas mark 4.

Lay out your whoopie pie tins and give them a light greasing before dusting them with flour.

Measure all of the wet ingredients into a mixing bowl.

Measure all of the dry ingredients into another bowl and give it a stir.

Add the dry ingredients into the wet ingredients and mix well.

Pour equal amounts of the cake mix into the whoopie pie tins.

Bake in the oven for around 10-12 mins. (They’re cooked if a skewer pushed into the middle of a couple of the cakes comes out entirely clean.)

Leave to cool on a cooling rack before taking the whoopie pies out of the tin.

Place your buttercream ingredients in a large mixing bowl and whisk together.

Once cool, sandwich the whoopie pies with the buttercream icing.

Whoopie Pies by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017

Chocolate Bundt Cakes (makes 12)

Chocolate Bundt Cakes by The Fat Foodie

The 13th of May was the 1 year anniversary of my blog and today is my 100th blog post, so I thought I’d follow in the footsteps of The Great British Bake Off and bake a ‘Showstopper’ to mark the occasion. I originally started my blog (which turned into The Fat Foodie website) as a way to showcase my writing skills in order to try to get a particular job that I really wanted at the time. Sadly, I wasn’t successful in getting the job and although as a result, I did think about calling it a day with the blog (I think at that point there was only a couple of months worth of blog posts on it), I’m really pleased I didn’t.

My website has become an extremely enjoyable activity for me. This might sound odd, but prior to starting the blog I never thought in a million years that I would have my own website. I wasn’t (and still am not) a ‘computery’ ‘techie’ type of person, so to find myself regularly contributing to the internet still thrills me every Sunday and Wednesday morning when I boost my blog posts through my social media channels.

I guess the experience of starting and maintaining my own website has taught me that we shouldn’t hold on to a rigid view of our own sense of who we think are because we can change over time to become something other than what we believe to be true. We can adapt and develop skills that we never knew existed within us and this can help us to contribute to the world in ways that we never considered possible before. That’s what my website has done for me.

So all I’ve got left to say is thanks very much for visiting my website and reading my posts. I hope to continue for a good while yet! Now on to the showstopper!

The other day I was in Lidl and a box of six silicone bundt cases caught my eye, particularly because they were only £1.99. Silicone baking cases are renowned for being pricey so I didn’t hesitate to pick up two boxes. I’ve been mulling over what I was going to bake in them for a while now, but I eventually decided to go with chocolate bundt cakes because I don’t think you can beat a decent chocolate cake in terms of both visual impact and taste.

These chocolate bundt cakes have a hefty whack of good quality dark chocolate in them due to the inclusion of cocoa powder and the dark chocolate drizzled over them. These two forms of pure dark chocolate are further enhanced by the dark brown sugar, which creates a deep, fudgy flavour. In terms of difficulty, these chocolate bundt cakes are really simple to make, involving nothing more taxing than measuring out your wet and dry ingredients into separate bowls and then just blending them together to create your cake mix.

Other than the beautiful taste of the chocolate sponge, I think the real impact of these cakes comes from whatever you decide to bake them in, such as the silicone bundt cases, but you could just as easily use plain old cupcake cases. You certainly don’t need to dust them with edible gold glitter either. It’s just I’ve got the stunning visual impact of my website to take into consideration, you know?  😉

Ingredients:

220g dark brown sugar
120g fine polenta
50g gluten-free flour
90g ground almonds
80g cocoa powder
A pinch of salt
2 tsps baking powder
1/2 tsp of bicarbonate of soda
120g dairy-free butter
100g coconut oil (melted)
4 eggs
60ml rice milk
100g dark chocolate (for decoration)

Method:

Preheat your oven to 180C/160C Fan/350F/Gas mark 4.

Lay out your silicone bundt cases or cupcake cases onto a flat baking tray.

Measure all of the wet ingredients into a mixing bowl.

Measure all of the dry ingredients into another bowl.

Add the dry ingredients into the wet ingredients and mix well.

Pour equal amounts of the cake mix into the silicone bundt cases and lay them on the baking tray.

Tap them firmly on a work surface a few times (to help prevent bubbles in the base of the bundts) and bake in the oven for around 25 mins. (They’re cooked if a skewer pushed into the middle of a couple of the cakes comes out entirely clean.)

Leave to cool on a cooling rack before taking the bundts out of their cases.

Once cool, melt the dark chocolate in the microwave and drizzle it over the chocolate bundt cakes.

Feel free to dust the bundts with completely unnecessary edible gold glitter if you like.

Chocolate Bundt Cakes by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017

Sweet Potato Brownies (makes 8)

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

My friend Jen, is a doula (who is, in her words, a person who “provides physical, emotional and informational support to families helping them to reduce fear, pain and uncertainty during their birth experience“). Jen runs her own doula business, Your Birth Scotland, and she recently asked me if I’d develop a few low FODMAP recipes that were quick to cook and healthy for women who are either pregnant or have recently given birth and I accepted her challenge.

These sweet potato brownies were created because I was looking to create a recipe for a snack that would contain a decent amount of nutrients and fibre for mums who had recently given birth. Now I’m not going to lie, they didn’t turn out quite as healthy as I’d envisioned because they have quite a bit of sugar in them. However, on the plus side, they ended up being literally the best brownies I’ve ever eaten in my entire life.

Sweet potatoes are a really healthy vegetable and, unlike normal white potatoes, they count towards our five-a-day quota because they have lower starch levels than other carbohydrates. They also contain four main micronutrients: vitamin C, which keeps our immune system healthy and aids iron absorption within the body (very important for both pregnant women and women who have recently given birth); thiamin, an essential B-vitamin which supports the nervous system and ensures good heart health; potassium, which normalises blood pressure and along with thiamin takes care of the nervous system; and manganese, which ensures healthy bones and general cell health. I think it’s fairly clear that they’re nutritional powerhouses within the vegetable world!

These sweet potato brownies also contain other ingredients which are high in nutritional density, such as walnuts which are an excellent source of antioxidants as well as omega-3 fat, an anti-inflammatory fatty acid that the body and mind needs to function properly. The brownies also contain chia seeds, a high protein seed which along with providing the body with fibre, also contains omega-3s and a whole host of micronutrients, such as calcium and magnesium, all of which support overall health. The brownies have also got coconut oil in them, a source of healthy fat which helps to remove bad fat from the blood and lower cholesterol and therefore, promotes heart health and lowers the risk of heart disease.

Lastly, the brownies have a healthy whack of antioxidant-rich cocoa and dark chocolate in them, which contain minerals like potassium, iron, zinc and selenium, and has been found in a Finnish study to lower stress in pregnant women while also producing babies who smiled more in comparison with babies born to non-chocolate eating mothers. Dark chocolate also contains phenylethylamine, a chemical which encourages the release of feel-good endorphins.

After I baked the brownies and let them cool slightly I started to take my photographs and once that was done I figured it was time to have a taste. And wow! Without overly blowing my own trumpet (but I will because they were outstanding) I was blown away by how good they were. I’m not a fan of most brownies because I hate that undercooked texture of the cake mix that so many of them have, but these didn’t have that. They retained the fudgy element of a brownie that you’d expect, but weren’t thick and claggy. Quite surprising considering they contain sweet potato!

Another bonus to these sweet potato brownies is that they are vegan, dairy-free and gluten-free and you cannot tell at all. The cake base is light, but fudgy, and is speckled with little chunks of walnut and their overall chocolate quota is further enhanced by the addition of dark chocolate chips lying atop the brownies. Sigh… They’re just out of this world!

I’d recently treated myself to a little pack of mini loaf baking boxes and they were perfect for baking the brownies in because they helped them to retain their shape and worked perfectly as individual bakes (as opposed to having to cut them out of a tray). This also meant that they were ideal for slotting into my packed lunch box to take to work.

This sweet potato brownie recipe has most definitely become my new go-to brownie recipe and although they may not be the healthiest pregnancy or postpartum snack, doesn’t every new Mum deserve a little treat once in a while for all her hard work? I certainly know that Jen the doula would think so.

Ingredients:

420g peeled raw sweet potato cut into small cubes (or around 250g cooked weight)

140g sugar

100g gluten-free self-raising flour

50g cocoa powder

100g walnuts (keep 16 walnut halves aside to decorate the brownies)

100g dark chocolate chips

2 chia eggs made from 2 tbsps. of chia seeds mixed with 6 tbsps. of cold water and left for half an hour before using (or 2 eggs, if non-vegan)

1 tsp. baking powder

100g melted coconut oil (or butter)

1 tsp vanilla extract

7 tbsps. of rice milk (or standard milk, if non-vegan)

Method:

Make the chia seed eggs, if using.

Preheat your oven to 190C/170C Fan/375F/Gas mark 5.

Lay out your mini loaf baking boxes on a baking tray.

Peel your sweet potato and cut into small cubes (about 2cm square). Place in a bowl and cook on high in the microwave (stirring a couple of times) until the sweet potato is soft.

Keeping the decorative walnut halves and dark chocolate chips aside, put all of the ingredients together in a large mixing bowl and whisk together.

Once the mixture is fully combined, spoon into the mini loaf baking boxes (making sure there’s an equal amount in each) and then top with the walnut halves and sprinkle with dark chocolate chips.

Bake in the oven for 30 mins (or a little less if you prefer your brownies to be gooier).

Remove from the oven and leave to cool slightly before eating.

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

Sweet Potato Brownies by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017

Date and Oat Chocolate Traybake (makes 20 slices)

A Slice of The Fat Foodie's Date and Oat Chocolate Traybake

A Slice of The Fat Foodie’s Date and Oat Chocolate Traybake

Anyone who knows me can attest to the fact that I’ve got a really sweet tooth, so it won’t come as a surprise to hear that since going dairy-free I’ve been really missing things like chocolate sweeties and cakes. However, I decided to take this problem in hand and create my own dairy-free traybake slice, resulting in this incredible date and oat chocolate traybake.

I’ll interject a little word of warning here to say that if you’re sensitive to oligo-fructans then I’d give this recipe a miss because it’s high in that FODMAP group, but if that’s not an issue for you then it’s time to get your bake on!

This recipe produces an incredibly easy to make caramelly traybake that’s packed full of nutrients, minerals and fibre. It has a crispy, biscuity toasted oat and date base and is topped with a thick, gooey caramel-like date puree which acts as a wonderful, healthier substitute for real (dairy) caramel. It’s topped with a generous layer of dark chocolate which has been softened slightly through the addition of a little bit of coconut oil, ensuring that the chocolate top isn’t rock hard and melts all over your fingertips as you munch (like any decent chocolate treat should!).

I’ll be honest, a food processor, blender or Nutribullet is pretty essential for this recipe because the base and filling need to be blended until smooth. However, with the aid of my food processor this literally took me all of 15 mins to make, so I think that’s worth any initial outlay concerns you might have regarding treating yourself to one.

This date and oat chocolate traybake recipe is very simple to follow. The only thing I would say is that the amount of coconut oil required for both the base and middle layer depends on the moistness of the dates you’re using, but if you’re struggling to bring it together then you can just either add a bit more melted coconut oil to your mixture or a bit of hot water. It’s no problem and won’t affect the overall taste at all.

I loved this traybake recipe and it made a very generous tray full of delicious chocolate treats. The main problem was simply trying to stop at munching only one…

Ingredients:

For the base:

350g pitted dates

200g oats

3 tbsps of coconut oil (melted)

For the filling:

350g pitted dates

50g ground brazil nuts

4 tbsps of smooth peanut butter

100g coconut oil (melted)

1/2 tsp salt

3 tbsps of hot water

For the topping:

200g dark chocolate

2 tbsps coconut oil

Method:

To make the base layer:

Preheat your oven to 180°C/160°C Fan/350°F/Gas mark 4.

Spread the oats in a thin layer on a baking tray and bake in the oven until golden brown. Leave to cool.

Place the dates and toasted oats into the food processor/Nutribullet and pulse until it forms a sandy texture. Add the coconut oil and blend again until it forms a dough that sticks together. (If necessary, add a bit of hot water to help bind it together.)

Pour into a traybake tin (roughly 20cm by 30cm in size) and press it down so it forms a base. Put it in the fridge to harden.

To make the filling:

Put all of the filling ingredients into the food processor/Nutribullet and blend until it forms a very smooth paste. (If it’s not coming together add a little bit of hot water to loosen the mixture a bit.)

Spread the filling over the base layer and put it back in the fridge.

20170207_145806_resized

The Filling Being Placed in The Fat Foodie’s Date and Oat Chocolate Traybake

20170207_145600_resized

The Filling Layer in The Fat Foodie’s Date and Oat Chocolate Traybake

To make the topping:

Melt the chocolate and coconut oil together in a jug and once it’s liquid pour over the traybake.

Place in the fridge and once it’s set, cut into slices and serve.

20170207_145458_resized

The Chocolate Topping of The Fat Foodie’s Date and Oat Chocolate Traybake

20170207_173518_resized

A Slice of The Fat Foodie’s Date and Oat Chocolate Traybake

20170207_173431_resized

Date and Oat Chocolate Traybake by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017