Recipes for Cupcakes from Cupcake Wars from Sratch for Kids Vanilla for Halloween for Dogs and Cakes: Cake Recipe Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures

Cake Recipe Biography

Source(google.com.pk)

No doubt it was the original baking powder manufacturers who convinced the world that cakes should be “light and airy.” But what a pity if we have to use baking powder that contains aluminium in order to enjoy such cakes – especially in these days when we know so much about the harmful properties of aluminium?

The good news is that you can now use bio-friendly ingredients to produce cakes that are just as light and airy, just as delicious, and far more nutritious. In fact, you can even use our suggested substitutions below to convert your favourite “junk” recipe into a bio-friendly recipe – and don’t be surprised if you prefer the bio-friendly alternative.

Before baking any cakes using natural methods, the reader is urged to consider a timely article by The Natural Health Foundation on Bio-Friendly Cookware. See www.keepwell.com.

At Nature’s Choice we supply an NC aluminium-free baking powder. If you cannot avail yourself of our baking powder, and you do not have the ingredients to make your own, then you can use the following method to achieve light, fluffy cakes and scones, or you can make your own aluminium-free baking powder at home.

(1) separate the eggs

(2) beat the whites until they are stiff

(3) slowly add the honey or fructose and continue beating

(4) add the yolks and continue beating 1 minute

(5) whip the cream separately

(6) fold the cream into the egg-whites

(7) gently fold in the remaining ingredients

(8) bake in the usual way

Obviously, these cakes do not rise as high as they would when using baking powder, but they do not present any threat to health. Healthy icing and toppings are discussed in the next section.

Convert Your Favorite “Junk Food”

Cake Recipe Into A Bio-Friendly Recipe

In the best interests of health, almost any cake recipe can be converted, by using the following substitutions. Proportions may be altered to taste. Remember, if it costs a little more, it is only because in the long term it will save you a lot more in doctor’s and chemist’s bills. You will be surprised at how much tastier the natural alternative is.

Instead Of Rather use

1 cup oil 1/2 cup fresh cream or NC Dairy-Free Cream

1 cup sugar 1/2 cup NC honey or NC fructose

Refined flour NC wholewheat pastry flour

Baking powder NC aluminium-free baking powder, or follow recipe given above

Synthetic vanilla NC Natural Vanilla (optional)

Chocolate Carob Powder

Aluminium-Free Baking Powder

1 part NC potassium bicarbonate

2 parts NC cream of tartar

2 parts corn flour or arrowroot powder

Store separately in refrigerator. Mix together only for your immediate needs, and use as you would conventional baking powder.

Hazelnut Gateau

3 eggs

1/2 cup NC wholewheat pastry flour

1/4 cup ground NC hazelnuts

1/3 cup NC honey

You may use any nut in place of the hazelnuts, or even leave out the nuts and add a bit more whole-wheat flour. The results are much the same. Rub out 2 cake tins with cream. Preheat oven to 220C. Separate eggs. Place egg-whites in large mixing-bowl and whisk until very stiff. Add honey and whisk a little more. Add yolks and whisk a little more. Gently fold in whole-wheat flour and hazelnuts. When well mixed in, pour into prepared tins (or muffin tins or cake cups) and bake in centre of oven for 15-20 min. until just firm. Place on cooling trays and allow to settle.

Honey-Date Cake

1 cup NC honey

1 cup cream

1 cup NC wholewheat pastry flour

1 tsp NC coriander

4 eggs

2 cups finely chopped NC dates

1/4 cup chopped NC nuts

Preheat oven to 180C. Separate eggs. Beat whites until stiff. Slowly add honey and continue beating. Add egg-yolks and beat for another minute. Whip cream separately, until stiff. Gently fold whipped cream into egg mixture. Toss flour with coriander and dates, and then gently fold into mixture. Pour into non-stick baking-tray. Bake for 3/4 hour.

Apple Sponge

3 Tbsp cream

1/2 cup NC fructose

1/4 cup milk

3 egg-yolks, beaten

1 cup NC wholewheat pastry flour

1/4 tsp NC sea salt

1 cup unsweetened apple

1 cup cream

1/2 cup NC honey

ground NC cardamon

Cream fructose and cream together. Separate the egg-yolks from the egg-whites. Beat the egg-yolks well, and add the egg-yolks and the milk to the creamed mixture. Fold in the ww flour and salt. Beat the egg-whites until stiff, and add to the batter. Pour this batter into a pie dish. Chop the apple fine and spoon over the batter. Sprinkle ground cardamon on top. Bake for 30 min. at 180C. While still hot, pour over sauce made from 1 cup cream and 1/2 cup honey.

Cheese Cake

1/2 cup NC coconut

1/2 cup Weetbix, crushed

3 Tbsp cream

2 Tbsp NC fructose or NC honey

Mix the above ingredients, and sprinkle in pie-dish. Bake for 10 min. at 180C.

Filling:

2 cups cream cheese

1/2 cup NC fructose

2 eggs

2 Tbsp lemon juice

1 Tbsp lemon-rind

Separate eggs. Beat cream cheese and fructose until light and fluffy. Beat in egg-yolks, lemon juice and lemon-rind until smooth. Beat egg-yolks in bowl until stiff. Fold beaten egg-whites into cream cheese mixture. Spread evenly in crust. Bake at 180C for 30 min. Refrigerate until cool. Mix 1/2 cup sour cream and 1 Tbsp fructose, and carefully spread over cheese cake before serving

Sponge Cake

3 eggs

1/3 cup NC honey

1/2 cup NC wholewheat pastry flour

1/4 cup NC hazelnuts ground

Pre-heat oven. Separate eggs. Beat whites until stiff. Add honey and continue beating. Add egg-yolks and beat for a further minute. Gently fold in flour and ground nuts. Place in non-stick baking-tray. Bake @ 220C for 15 minutes. Allow to cool. See Icing Suggestions.

Fruit Cake (F)

8 Tbsp NC coconut

4 Tbsp NC peanut butter

9 Tbsp NC honey

1 1/2 Tbsp NC molasses

3 tsp NC aluminium-free baking powder

1 cup NC raisins

2 cup NC wholewheat pastry flour

1 cup NC dates

1/2 cup NC pecans

1 egg

1 cup grape juice

1/4 tsp NC sea salt

Blend coconut to paste with a little water. Chop pecans and dates separately. Coat dates and raisins with some of the flour. Mix all ingredients together, and bake at 300F or 160C for 45 min. to 1 hr.

Note: Flour may be sifted for lighter cake.

Carrot Cake

2 cups NC fructose

2 tsp NC aluminium-free baking powder

2 cups NC wholewheat pastry flour

2 cups cream or butter

3 cups grated carrot

4 eggs

1 tsp NC sea salt

3/4 cup chopped NC walnuts

Mix all the ingredients together. Bake for 45 min. at 180C.

Icing:

1/2 cup cream cheese

4 Tbsp butter or cream

1/2 cup NC ructose

Mix and spread between, and on top of, cake. Delicious!

Yoghurt Scones

4 tbsp butter

2 cups NC wholewheat pastry flour

2 tsp NC aluminium-free baking powder

2 tbsp NC fructose

2 tbsp NC raisins

1 tsp NC sea salt

NC plain yoghurt to mix

Rub the butter into the flour, baking powder and fructose. Add the raisins and salt and mix well. Add enough yoghurt to mix to a fairly stiff dough. Knead the mixture. Form into desired scone shapes. Bake at 225^C for 15 minutes. Remove and cool. Sprinkle with icing sugar made by blending fructose until fine. Delicious.

Date Cake

2 cups NC dates cooked

3 cups ground NC oats or NC wholewheat pastry flour

3 eggs

4 tsp NC aluminium-free baking powder

3 Tbsp NC fructose

1 tsp NC sea salt

1/2 cup cream or sour

1/2 cup milk

Mix all the above ingredients together. Place in baking pan.

Bake in preheated oven @ 200^C for 15 – 20 minutes. While still hot pour sauce made of 2Tbsp honey and 2Tbsp cream over this. Serve as is or with whipped cream, custard or ice cream. Lovely.

Apple Bake with honey

6 Granny Smith apples

1/2 cup NC honey

1/2 cup orange juice

1t grated orange rind

1T lemon juice

1/4 tsp NC cardamon

Peel, core and grate apples. Place all ingredients in a saucepan, cover and simmer for 10 minutes until tender. Transfer to a medium sized baking pan. Allow to cool while preparing batter.

Batter:-

3/4 cup NC wholewheat pastry flour

pinch NC sea salt

2t NC aluminium-free baking powder

3/4 cup buttermilk or sour cream

2 eggs

1/2 cup NC fructose or NC honey

Mix all ingredients together. Pour batter over apples and bake at 180^ for 25 – 30 minutes until golden. Pour glaze made of 2T cream and 2T honey over top of apple bake while still hot. Serve hot or cold as a cake or dessert. Delicious with ice cream, whipped cream or custard. TIP Add a few pieces of fresh or dried naartjie peel to the simmering apples and remove before pouring the batter over.