Tag Archives: berries

Easy Berry Cake

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This is not a very sweet dessert. More like a berry oven omelet – like the French Clafoutis, but a much lighter option. Very quick to make. And healthy!
The cake is dairy free. If you want it egg free you can try substituting the eggs with flax-gel and/or the soaking water from chickpeas.
I like to serve this with some whipped Greek yoghurt, possibly flavoured with some vanilla extract, or maybe with the Apricot Macadamia Crème (in the Apricot Pecan Bite recipe), I recently posted.

Serves 4 – 6 people depending on serving size.

250 g frozen berries (save some for decorations or use some fresh raspberries for this)
75 ml almond flour
1 tablespoon agave syrup
2 whole eggs
2 egg yolks
200 ml almond milk

Oven at 200C
1. Place the berries in a greased pie mold (1 large mold or 4 individual).
2. Whisk the eggs slightly. Add remaining ingredients and whisk to combine.
3. Pour over raspberries. There will be about 400 ml mix in total.
4. Bake for 25-30 minutes (individual molds) or 40 minutes for large pie mold.
5. Place some raspberries on top. Let cool slightly before serving.

Serve with a whipped Greek yoghurt or Apricot Macadamia Crème.

Fruit Tagliatelle

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Maple Coconut Tagliatelli

Delicately flavored “tagliatelle” makes for a light and fruity dessert. In the photo above, I served this dish with a chocolate sauce but then felt that the chocolate was a little too overwhelming. Instead I would recommend a citrus/berry sauce which balances nicely against the tagliatelle. Please find recipe below.
This recipe is gluten and dairy free. It is low foodmap too if you keep the serving to less that 1/4th of the recipe (60 ml coconut water is considered low fodmap).

Serves 5-6

The base:
400 ml Coconut Milk
200 ml Coconut water
75 ml maple syrup
1 vanilla bean, scraped
1 tbsp agar agar

1. Combine the agar mix in a saucepan.
2. Boil 5-6 minutes.
3. Pour into small round bowls. Do not pour too much into each bowl as this will make the tagliatelle too wide.
4. Chill in refrigerator.
5. When set, remove from bowl and start shaving into tagliatelle (see photo).

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Berries:
100-150 ml mixed berries
A little maple syrup
Juice from ½ lime

1. Marinate the berries in the syrup mix for a few minutes.

Sauce:
150 ml frozen berries
1-2 tbsp coconut sugar
1 tbsp orange juice
2 tbsp lemon juice
50 ml water

1. Slightly thaw the berries
2. Run the ingredients for the sauce in a food processor

Decorations:
Lime zest

Berry Crumble Yogurt

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An easy and delicious dessert. Use low fat yogurt for a lighter version.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney and Marinated Tofu.

Crumble:
50 g butter
300 ml gluten free oats
150 ml Demerara sugar (or about 50 ml honey)
1 tsp lime peel, grated

1000 ml mix of blueberries and raspberries
1 ripe mango, diced
2 passion fruits, seeds and juice
100 ml Greek yogurt
2 tsp limejuice
200 ml of unsalted nuts (pistachios, cashews, pecans…)

  1. Oven at 200 C
  2. Melt the butter, combine with oats and sugar.
  3. Spread on greased baking parchment and bake in oven for 10 minutes. Stir from time to time to avoid burning.
  4. Let cool. Add the grated lime.
  5. Combine the lime juice and yogurt.
  6. Place the fruit and berries in a glass, layer with yogurt, nuts and then yogurt again. On top, sprinkle the crumble. Or, using a large plate, layer the same way and top with the crumble.