Mantra for Monday no. 45

This can apply to so many aspects of life….both physical and mental. Actually come to think of it most challenge is mental since I believe it is the mental strength that has the ability to carry you through the physical pain and challenge ahead.

Mental  strength is tough and it’s so easy to give up when you’re struggling against yourself…a battle of wills. You can often question whether the struggle is worth it when the end is not quite in sight.

The other reason a challenge is so tough is because often there aren’t many people out there doing it… most have given up along the wayside and it can be pretty lonely. It’s at that moment when you simply need to focus and remind yourself exactly why you do it, what you want to achieve and dig deep and get the job done.

What is a Mantra for Monday?

                                            

Silent Sunday no 45: My car broke down last week and so I ended up doing a lot more walking than usual, I came to really appreciate the moments that would have otherwise been missed such as these fallen leaves across my path.

Raspberry ripple chocolate torte slices (fat free)

These chocolate torte slices are the perfect summery twist on my tried and tested chocolate brownie torte recipe. Super healthy and indulgent…yet light and fruity!

The perfect summer snack to put a smug smile on your face, knowing that you can indulge guilt-free without worrying about undoing all your hard ‘beach-body’ work.

These are also the perfect pick me up….or in this case the ideal ‘get well soon’ gift. The recipe below makes a small batch of 4 slices (you could easily double the recipe) as I created this recipe for a friend who was laid up and recuperating after an accident. The criteria was simple….low fat but not low taste!

I often use coconut oil or coconut butter in my recipes, as a healthy good fat which I rarely skimp on, but in this instance I wanted to lower the fat as much as possible or even eliminate it. The obvious choice was the brownie recipe, and so to change things up a bit and create a unique dessert, here you have the raspberry almond version. 

I used crushed frozen raspberries to mix through the batter as they hold up better when they are mixed through (although you can barely see the pieces in the photos). I also sprinkled a few extra pieces on the top and then once out of the oven I glazed them with a layer of sugar free raspberry jam.  I made sure these brownies were not too overly sweet as I love the richness of the dark chocolate and tartness of the raspberries contrasting with the sweet topping, but you can increase the agave/stevia slightly to taste. If you add more agave (up to 1/3 cup it might be advisable to increase the flour by a couple of tablespoons also).

These chocolate slices  are by nature more dense and gooey than cakey when bitten into, although they do have a lovely firm texture. I think they are best served warm as a dessert, maybe with a little vegan icecream or cashew cream with some extra berries on the side.

Recipe: Raspberry ripple chocolate torte

4 slices (approx. 3x9” pan)

Ingredients

½ cup silken tofu

¼ cup agave and a pinch of stevia

1 tsp almond extract

1/3 cup black beans

1tbs ground chia plus 2tbs hot water

½ cup wholemeal spelt (or GF mix)

¼ cup cocoa powder

¼ tsp baking powder

Pinch salt

¼ cup frozen raspberries- crushed

Handful cacoa nibs or dark chocolate chunks- optional

Handful flaked almonds

Handful frozen raspberries- crushed

Method

Blend all wet ingredients together in food processor until well mixed and smooth. Mix the dry ingredients together in a separate bowl and then add the wet ingredients, mixing lightly until well mixed, add the cacao nibs (if using) and the ¼ cup crushed frozen raspberries last and fold through the mixture.

Spoon the batter into a smallish tin or mini muffin pans, scattering the remaining frozen raspberry pieces and flaked almonds across the top

Bake in a preheated oven for approx. 25 mins (less time for mini muffins). Test with a toothpick in the centre to check when done.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mint choc brownie

Happy St. Patricks Day…wherever you may be celebrating!

I thought I’d do my bit by going down the green themed route with a mint choc brownie. I still had some lovely thick cashew cream in the fridge so though it would work perfectly with my little single serve brownie… a couple of drops (literally) of food colouring, plus a tiny bit of agave is all it took. If I’d had some spirulina I would have given that a go for an alternative way of making ‘green’.

I had another chaotic day of cooking and baking to prepare my various snacks for the week plus snacks for others too. So, a little single serving dessert was the perfect fit after a plate of veggies and dip for lunch.

I made this gluten free by using buckwheat and ground almonds but other GF flour combos or spelt (if not GF) would work here also. I had a couple of attempts at this as I felt the first ‘brownie’ was more cake-like that I’d have liked so I increased the yoghurt to two tablespoons and the result was much more gooey and brownie-like.

To be honest, I wasn’t the hugest fan of this cake…and for ages I couldn’t figure out why!

Then I realised… I’m simply not a big lover of mint and chocolate when it comes to cakes (or ice-cream for that matter!) hence why I’ve never created a mint choc combo on my blog before. Give me a little bit of choc orange and I’m well away…now that combo you do see a lot of… here, here and here for starters. But hey, it was ok and I’m sure many of you will give out the mint choc love on my behalf…. but that’s all good as I’m pleased I still gave the green salute.

Cheers!

Recipe: Mint choc brownie

One brownie

Ingredients

2 tbs buckwheat flour

1 tbs ground almonds

1 tbs cocoa powder

1 tbs ground chia/flax

2 tsp agave

A pinch of baking soda

A pinch of salt

2 tbs soy yoghurt (or regular yoghurt for non vegan)

½ tsp peppermint extract

cacoa nibs for decoration- optional

Method

Mix everything together in a small bowl. Spoon into a ramekin lined with plastic wrap so that it can be removed (or simple eat it out of the remekin). Cook in the microwave for approx. 40 seconds depending upon your microwave setting, check after 30 seconds to see if the top feels done.

Serve with a dollop of cream/yoghurt or cashew cream (the cashew cream shown here is much much thicker than in the link as I added much less water) as I did here.  I flavoured the cream with couple of drops of peppermintextract along with the green food colouring.

 First attempt- more cake like

 Second attempt- more gooey!

 

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.