Apple and Molasses Cake

Apple and Molasses Gluten Free Cake

Cake 1

If you’re a usual reader, you know I love fruit cakes, specially candied fruit. My favorite cake is the portuguese bolo-rei, so you know my peculiar taste.

I’m that guy that never enjoyed fast-food. Believe it or not, I’m sure I could use my 20 fingers to count how many times I had food on a McDonald’s. And from those 20 times, I could probably use my 10 hand fingers to count how many times I had burgers. I used to be that guy who orders a McFlurry or an apple pie, just to join the others.

Tarte Tatin

I love apple pies. Well, any time of apple cake, actually. But it was just after joining the hostelry and cooking school that I realized how crappy the McDoanld’s apple pies were. There’s nothing better than a homemade apple cake. Specially tarte tatin with crunchy puff pastry. Even if tarte tatin is a stupid name. Just like any other french name.

When I would go have dinner at some friends place, I would make apple or banana tarte tatin for dessert. Everybody would love it and be super impressed with my baking skills, but, in fact, I would just caramelize some pieces of apple or banana. Puff pastry and ice cream would be store bought. Do you really think I would waste my time baking pastry and making ice cream for a bunch of drunk people? Now that I think about it, that’s actually what is all about being a professional chef.

I am an idiot

I started my first chef internship at the bakery of Pestana Palace, Lisbon.

At Pestana, we used to use these huge convection ovens, that you could fit some sort of car in to carry the trays. It was the first time I saw that in my life. On my first trainee day, I was in a dead angle, and I crossed with a girl carrying one of these cars. So, as the gentleman I am, I helped a turning the car. What I didn’t know was that that car had just came out of the oven. I burnt both hands.

At Pestana Palace, the pool was the old lake of the palace and, for that reason, people use to call the Lake House to the pool bar. Every morning we would serve a different cake at the Lake House. In a certain morning, I got the task of baking an apple pie to serve there. When the pie was ready and nicely packed, I took to the Lake House. On my way there, I slipped and fell in the middle of the floor. Me and the apple pie.

And this was my first week as a trainee.

Ingredients:

Dry:

1/2 Cup of Buckwheat Flour
1/2 Cup of Almond Flour
3/4 Cup of Oatmeal Flour
1/4 Cup of Potato Starch
1 TSP of Baking Powder
1 TSP of Baking Soda
1/4 TSP of Salt
1/4 Cup of Raw Brown or Coconut Sugar
1 TBSP of Cinnamon
1 TBSP of Chia Seeds
2 TBSP of Grounded Flaxseeds
Pinch of grounded nutmeg, cardamom, ginger and cloves

Wet:

10 Dates
2 TBSP of Coconut Oil
1 TPS of Lemon Juice
1/2 Cup of Applesauce
1/2 Cup of Vegetable Milk
1 ou 2 TBSP of Blackstrap Molasses

Cake 2

Instructions:

  • If you don’t have almond or oatmeal flour, you can just make your own on the coffee grinder or food processor;
    • If you grind the almonds too much, you’ll get almond butter instead of flour;

Cake 2

  • Since you’re making such a great job using the grinder (I know you also use to grind weed sometimes, but I won’t tell), just grind your brown sugar;
    • Yes, I kid you not – grind the brown sugar until it becomes like powdered sugar;
    • Make sure to use raw sugar, not the soggy brown sugar;

Cake 3

  • In a big bowl, mix all the dry ingredients, except the chia and flaxseeds;

Cake 4

  • Rinse the apple (yes, you’re supposed to rinse your food before you eat it) and cut it in four pieces;
    • Dice 3/4 of it;
    • Slice the remaining 1/4 for decoration;

Cake 5

  • Pit the dates;
    • If you’re using less juicy dates, I would recommend you to soak them in water for a couple hours;
  • Mash the dates with a fork;
  • Add in the ramaining wet ingredients and also the chia and flaxseed;
    • It is a good ideia to melt the coconut oil in the microwave before adding in;

cake 6

  • Mix it well;

cake 7

  • Fold in the diced apple;

cake 8

  • Sieve the flour using a… a sieve…;
  • Keep adding in the flour, a little at a time;
  • Pour the content of the bowl into a bread tin;
    • I recommend using a silicone tin, as it doesn’t require using fat;
    • If you’re using a metal or disposable tin, I recommend greasing it with some coconut oil and dusting it with some flour;
  • Top the cake with blackstrap molasses and sliced apple;

cake 9

  • Bake it in the oven on 180ºC, for about 1 hour;
  • Allow the cake to competely cool down before removing it from the tin and slicing it;
  • The feast is on;

cake 10

cake 11

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cake 12

Caloric Breakdown:

(1 Service = 1/15 of the recipe)

Blue – 56% Carbs

Red – 36% Fat

Green – 8% Protein

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Raw Persimmon Pie

Raw Persimmon Pie

I could just start talking again about the magical properties of the persimmon, also know as kaki, but I did it already in this post. Today, I’m here to talk about pies.

pie 1

Pie Egypt

It is said that the origin of the pie goes back to the ancient Egypt, where it’s structure was invented to hold the filling in. In fact, the first name know for pie was something that translates as coffin, due to it’s culinary purpose.

pie 2

Artemis

It was just in the ancient Greece times that the pie started getting the shape we use nowadays. The delicacy used to be given as an offer to the godess of nature, hunt, magic and moon, Artemis. The round shape was supposed to be in honor to that bright celestial body.

The Romans, the great importers and exporters of the past-times knowledge, were the first ones to globalize the pie. The first known recipe was published during the classical antiquity. It is a Roman recipe with a rye crust and goat cheese and honey filling. Though, it is known that the most popular pies among romans were filled with red meats and shellfish.

The great responsibles for the worldwide spreading of the pie were, of course, the English. Apparently, during the XIV century, this delicacy was already a must-have in every royal or bourgeoisie feast. And during the XV century was already so popular that every english family would have their own recipe for a pie.

pie 4

Family Guy Pie

pie 3

Jeffrey Hudson

Just in the name of curiosity:
During the XVI century, Jeffrey Hudson, a 7 years old dwarf, was served to King Charles I and Qeen Henrietta Maria, inside a cold pie. Just right before Her Highness started carving the pie, the top started cracking and, from its interior, emerged the smallest human being anyone had ever seen. The queen liked Jeffrey Hudson so much that embraced him as her own personal dwarf during 18 years.

It was finally during the XVII century that the pie was introduced to the USA and the americans had the brilliant ideia of replacing the meat filling for apple. And this was probably the best decision ever taken by the american people.

I hope you have learnt a lot about pies. Writing about this was a very special way to make this post look professional and a great way to make you waste your time reading it.

Ingredients:

Crust:

1 Cup of Walnuts
1 Cup of Oats
1 Cup of Dates (about 12)
Pinch Flor-de-sal

Filling:

3/4 Cup of Dates (about 9)
1 Cup of Cashews
2 Ripe Bananas
3 Ripe Persimmons
Pinch of Flor-de-sal

Decoration:

Cacao nibs / Granola / Chocolate Sauce / Fresh Fruit

Instructions:

Crust:

  • Pit the dates;
    • If you’re working with a less juicy variety, soak them in warm water for about half an hour;
  • Add in the dates, oats, walnuts and flor-de-sal to the food processor and blitz everything until you got a thick paste;
  • Wrap the bottom of your springform in cling film and close it;
    • For this recipe I used a small springform, with about 16cm diameter;
  • Press well the paste against the bottom of the form to shape the crust;
  • Take to the freezer for about half an hour;
pie 5

Crust

Filling:

  • Blend the pitted dates (same situation as I mentioned before), cashews, bananas, persimmons and flor-de-sal on high speed;
  • Pour the blend in the form (yest, over the crust, of course) and take it to the freezer over night;
    • It is nice to cover it with aluminium foil (but avoid contact!) as it helps to prevent ice crystals from forming;
pie 6

Filling

Rest of the Scene:

  • Serve with raw cacao nibs, homemade granola, fresh fruit, chocolate sauce, tomate and lettuce, naked women, cocain or what ever you may fancy;
pie 7

Pie

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Dióspiro 7

Nutrition Data

Caloric Breakdown:

Blue – 52% Carbs

Red – 40% Fat

Green – 8% Protein

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Note: I sliced my cake in 8 equal slices. The nutrition data is for one slice without toppings;

Note 2: You can easily slice this pie while frozen. I suggest keeping the slices in the freezer (it holds up for about 4 weeks) and defreezing it anytime you wish to have some 🙂

 

Raw Banoffee Pie

This is one is for those who love raw food. Actually not. This is for those who love bananas. Or coffee. Or chocolate. Or toffee. Or pies. Or cake. Or candy. Or desserts. Or food. Just food in general.
This is the muthafuckin raw banoffee pie! If you like whipped cream, I may suggest to serve this with some vegan coconut whipped cream!

Raw Banoffee Pie

 

Ingredients:

Crust:

1 Cup Oats
1 Cup Pitted Dates
3 TBSP Cocoa powder
1/2 TSP Flor de sal
Pinch of cinnamon

Filling:

5 Ripe Bananas
1/2 Cup Pitted Dates
5 TBSP Raw Cashews
1/4 Cup Vegan Chocolate Chunks
1/4 Cup Raisins

Drizzle:

1 Cup Pitted Dates
2 TBSP Instant Coffee
1 TSP Flor de Sal
1 TBSP Almond butter

Instrucctions:

Crust:
  • Throw your oats in the processor and process it roughly;
  • Add in 1 cup of dates, cocoa powder, pinch of cinnamon and 1/2 TSP of flor-de-sal;
  • Process it again into a thick paste;
  • Put some plastic wrap around the bottom of your spring form;
  • Close your form;
  • Transfer your mix to your spring form and push it hard against the bottom;
  • Put your crust in the freezer. Or outside your front door if you live in Norway;
Filling:
  • Blend your bananas, 1/2 of dates and your cashews;
  • Pour the blend in a bowl;
  • Stir in your chocolate chips and raisins;
  • Pour the filling in your form;
  • Cover your form with plastic wrap and put it in the freezer overnight;
Drizzle:
  • Cover 1 cup of dates with warm water;
  • Throw it in the food processor;
  • Add in your instant coffee, your almond butter and your flor-de-sal;
  • Process it;
  • Transfer to a piping bag or to a small bowl or to where ever the f*ck you want;
Rest of the Scene:
  • Unwrap your spring form;
  • Open the form;
  • Remove the pie from the bottom;
  • Portion your pie;
  • Cover it with the drizzle;
  • Have it with some fresh sliced bananas and, if you don’t mind some fat, some coconut whipped cream;

banoffee

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Captura de ecrã 2016-07-01, às 16.16.08

Kcal Breakdown (1 slice + drizzle):

Blue – 73% Carbs

Red – 20% Fat

Green – 7% Protein

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