I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.
But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.
After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.
A cake recipe that’s subtly sweet and soft as can be.
Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.
The goodness came from ripe bananas.
Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.
Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!
Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting
Makes 3 of the above star shaped cupcakes
15 grams rice flour
5 grams sago flour
1 organic egg yolk
8 grams olive oil
11 grams raw almond milk
60 grams banana, mashed
1 organic egg white
Preheat oven to 170 degree celcius.
In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.
Beat the egg whites till stiff peaks.
Fold the egg whites into the banana mixture.
Pour into mold and bake till golden brown (+- 20 to 25 minutes)
1 medjool date
With a blender, blend the avocado and the date together.
Using a piping bag, pipe onto cupcakes.
Some of you are probably sick of the babyfood posts that i’ve been putting up lately.
Today, I shall suspend baby-related activities and return to regular Crustabake-y kinda post.
“Back to basics” as everyone would say.
Basics, in Crustabakes, would probably be baked goods.
While still on a “healthy” strike,
I bring you this Purple potatoes sandwich swirled bread.
No, its not gluten free, and yes, there is sugar involved in making this.
But it’s low gluten, due to the potatoes.
And no artificial coloring was used to get this beautiful hue.
It’s all natural from the pureed purple sweet potatoes.
Purrty ain’t it?
Sweet Potato Loaf
(adapted and modified from Jess of J3ss Kitch3n)
Starter Dough Ingredients
200g bread flour
1/2 tsp instant yeast
130g cooked purple sweet potato (mashed)
- Combine bread flour, instant yeast and mashed sweet potato in a mixing bowl, add in sufficient water to form a soft pliable dough, cover with cling wrap or a wet cloth and prove for 1hr or until double in size.
Main Dough Ingredients
All of Starter Dough
30g bread flour
50g all purpose flour
65g cooked purple sweet potato (mashed)
40g olive oil
- Combine all of the Main Dough Ingredients in your bread maker machine or stand mixer and knead till the window pane stage, cover with cling wrap or wet cloth and prove for 1hr or until double in size.
- Punch out the air from the proofed dough and divide the dough into 2 equal parts, cover and rest the doughs for 15mins.
- Punch out the air from the rested doughs and shape into rounds, place into bread tin and prove for 1hr.
- Bake in preheated oven of 170C for 38mins or till golden brown, remove bread from tin immediately once done and cool completely on a cooling rack before slicing.