The post Healthy upside-down pineapple cake appeared first on Cooking with a Cat.
]]>I had always loved the upside-down pineapple cake because it’s delicious but also very original and fun, perfect for birthdays or other parties. Today, I want to share my healthier version, without refined flours and sugar, and dairy-free.
I hope you like it!
Healthy upside-down pineapple cake
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Ingredients
- 3/4 cup whole spelt flour
- 2 tablespoons of tapioca flour
- 1/2 cup oat milk
- 2 egg whites
- 5 tablespoons birch xilitol
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon of baking soda
- 2 3/4 cup of sliced fresh pineapple
- 1/4 cup of fresh blueberries or cherries
Instructions
- Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
- Add the oat milk to the flours and mix well.
- In a large bowl, whisk the egg whites until stiff and incorporate them into the flour mixture with a spatula. Make enveloping and careful movements, so as not to depose the egg whites very much.
- In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
- Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
- You can cut the remaining pineapple into small pieces and put it in the dough.
- Pour the dough on top of the pineapple placed at the bottom of the mold and bake the cake at 160 degrees for 25 -35 minutes or until cooked.
- Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
- If you haven’t done it before, add blueberries or cherries.
This recipe is compatible with Fast Metabolism Diet – FMD Phase 1. With these quantities, you get 3 breakfast for <20 pounds or 2 breakfast for >20 pounds.
Notes
The oat milk counts as a condiment, in this recipe.
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]]>The post Cherry vegan clafoutis: a summer cake appeared first on Cooking with a Cat.
]]>The clafoutis is a typical French cake very creamy, is made with whole cherries (yes, with bone and everything) and a liquid mass, similar to that of the crepes. It is a dessert originally from Lemosín, but spread rapidly throughout the country. Although the original clafoutis is prepared with cherries, there are many variants with other fruits, each of a different region and each with a different name.
The version I propose today is vegan and gluten free but retains all the charm of the traditional recipe; It is also very useful when reusing the remains that remain when preparing homemade oat milk.
Let’s see what you think!
Clafoutis vegano de cerezas
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Ingredients
- 3 cup of whole cherries
- 3/8 cup of oat flour
- 3/4 cup of oat flakes or the remains of oat milk
- 3 tablespoons of chickpea flour
- 1/2 cup oat milk *
- 3 tablespoons birch xylitol
- Lemon zest
Instructions
- Preheat the oven to 180º C (350º F)
- In a large bowl, mix the oat flour with the xylitol and lemon zest and mix well
- In a small bowl prepare a vegan egg by mixing 3 tablespoons of chickpea flour with 3 of water
- Beat the oat flakes with 1/4 cup of boiling water, to obtain a moist porridge; This passage can be skipped if you use the remains of the oat milk
- Add the vegan egg, moist porridge (or milk remains) and oat milk to the flour mixture and mix well
- Wash the cherries and put them whole in the bottom of a silicone mold
- Pour all the compound on the cherries; it is not necessary that they are completely covered
- Bake in a ventilated oven for 40 minutes
This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;
- Phase 1: With these quantities, you get 3 full breakfasts for <20 pounds or 2 full breakfasts for >20 pounds.
- Phase 3: With these quantities, you get 6 servings of grains and 3 of fruits for <20 pounds or 4 servings of grains and 2 of fruit for >20 pounds. It also contains less than one serving of protein. For a full breakfast add the remaining fruit and protein and healthy fats and phase vegetables.
Notes
*In this recipes you use 1/2 cup of oat milk like condiment. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol
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]]>The post Celebrating the Independence Day: Lime Popsicle with fresh fruit appeared first on Cooking with a Cat.
]]>Inspired by the American celebration of Independence Day, I prepared a few lime popsicle with fresh fruit, simple and tasty, to fight against this heat. I have chosen red and blue fruit thinking about the United States flag, but they can be prepared with the fruits that you prefer.
In summer, these popsicles are a fresh and healthy snack solution for both adults and children 
Polos de lima con fruta fresca
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Ingredients
- 1/2 cup blueberries
- 1/2 of cherries
- 1 lime
- 2 teaspoons of birch xylitol
- 1/4 cup water
Instructions
- Put the water, xylitol and a piece of lime zest in a pan, over medium heat until it boils and the xylitol has dissolved
- Remove from the fire and let cool
- Remove the lime zest, add the freshly squeezed lime juice and mix well
- Wash the fresh fruit well, cut the cherries in half and remove the cherry stone
- Place the fruit in the molds for poles; I have placed the blueberries before and then the cherries, but you can also mix them if you want
- Put the stick
- Distribute the liquid mixture between the molds of poles and leave in the freezer for at least 5 hours or overnight
This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3; With the quantities of this recipe, you got 1 serving of fruit for <20 pounds. You can eat this recipe instead of fruit, in every meal where the fruit is.
The post Celebrating the Independence Day: Lime Popsicle with fresh fruit appeared first on Cooking with a Cat.
]]>The post Memorial Day Weekend: gluten-free cacao muffins with cherries appeared first on Cooking with a Cat.
]]>This weekend is the one before Memorial Day, celebrated every last Monday in May in the United States to honor fallen soldiers in battle. Although originally established to commemorate the fallen soldiers in the Civil War, after the First World War it was decided to extend it to all the fallen soldiers in all the wars to which the country has participated.
This day is also an occasion to be with family, for this reason, today I propose a very simple and comfortable recipe to take, to be able to have breakfast with the families on this day.
Gluten-free cacao muffins with cherries
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Ingredients
- 3/8 cup oatmeal
- 3 tablespoons of tapioca flour
- 3/8 cup chickpea flour
- 2 eggs
- 4 tablespoons birch xylitol
- 1/2 cup hazelnut or almond milk *
- 4 tablespoons raw cacao powder
- 1 ½ cup of whole cherries
- 4.5 tablespoons sunflower oil
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 160º C (320º F)
- In a bowl, mix all the flours with the cacao, bicarbonate and cream tartar
- In another bowl, join the eggs and xylitol and beat until a clear and foamy compound
- Add the hazelnut or almond milk and the oil to the egg compound, mix well
- Combine the liquid compound in the flour and mix until perfectly homogeneous
- Distribute the compound obtained in paper molds for muffins, filling the molds only up to 2/3
- Put a whole cherry in the center of each cupcake
- Bake in a ventilated oven for 35/40 minutes
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 2/3 serving of healthy fats, 2/3 serving of fruit and phase vegetables.
Notes
*In this recipe 1/2 cup of hazelnut or almond milk is used as a seasoning.. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolologíaSinGluten
The post Memorial Day Weekend: gluten-free cacao muffins with cherries appeared first on Cooking with a Cat.
]]>The post Gazpacho contest: Gazpacho with cherries and mozzarella appeared first on Cooking with a Cat.
]]>Gazpacho is a typical Andalusian dish, which has become a classic of Spanish cuisine. It is a quick recipe to make, economically affordable and above all delicious; Even more in summer. Still not easy to prepare.
I’m not exactly an expert on gazpachos, but I saw in La Principal there was a gazpacho contest, and I thought “I like to cook, and I’m good at inventing: let’s try something different.” And that I did: with some tomatoes, some cherries and some mozzarella I prepared a fresh and original gazpacho, which won the EXPERIMENTAL GAZPACHO prize.
If you want to try a more traditional version of gazpacho, you can find it here.
Gazpacho with cherries and mozzarella
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Ingredients
- 5 tomatoes
- 18 cherries + 2 to decorate
- 1 cucumber
- 1/2 onion
- 1 clove garlic
- 1 red pepper
- 1/2 mozzarella
- Spicy paprika
- Fresh and dry basil
- EVO oil
- Salt
Instructions
- Wash the tomatoes well and pass them by boiling water (only a few seconds) to be able to remove the skin well
- Washing and peeling the tomatoes, proceed to remove all the seeds with a spoon
- Peel cucumber, onion and garlic (garlic also removed the heart * grandmother’s trick *) and cut them into pieces
- Wash the peppers and cherries well, remove the seeds and bones and cut them
- Combine all the vegetables and the cherries and beat them with the mixer until it is a homogeneous compound
- Season with salt, oil and a pinch of paprika and beat again
- Serve cold (after a few hours in the fridge) with a few freshly sliced fresh mozzarella
- Decorate with fresh basil leaves, a cherry and dried basil on the mozzarella
This recipe is suitable for the Fast Metabolism Diet – FMD Phase 4. Omitting the mozzarella this recipe can also be prepared in Phase 3.
The post Gazpacho contest: Gazpacho with cherries and mozzarella appeared first on Cooking with a Cat.
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