Browsing Tag:

hiddenvegetables

Cake/ Chocolate/ Thermomix

Chocolate Beetroot Cake

This is a deliciously moist cake with hidden beetroot! It has a slight bitterness to it from the beetroot making it taste like a dark chocolate cake, which is paired well with the sweet chocolate buttercream. It has a similar aftertaste to a red velvet cake but is more chocolatey in colour (and I already have a red velvet cupcake recipe).
I won’t lie, but this did NOT get past my husband and brother with the taste test who are uber conservative chocolate eaters – I think they felt betrayed that I got them to taste this before admitting there was beetroot in there! However for the more adventurous eaters, like the ladies in my family – who love this, and  for the kids who don’t know any better (the boys loooooove this and can’t get enough)!!! If you can get past a can of beetroot in there, this is a really moist cake which isn’t overly sweet. It can be easily made into cupcakes.

 

 
Add all cake ingredients to bowl. 
 
Mix – 30 seconds/Speed 5.
 
 
Pour and spread into cake pan and bake for 20 minutes or until skewer comes out clean. Cool before icing.
 
In a clean and dry bowl, add all icing ingredients to bowl. Mix 1 1/2 minutes/Speed 5.
 
 
Spread icing/pipe icing over cool cake and serve.

Chocolate Beetroot Cake

Print Recipe

Ingredients

  • CAKE:
  • 1 x 450 gram tin of beetroot (juice drained)
  • 300 grams plain flour
  • 130 grams sugar
  • 60 grams cocoa
  • 150 grams oil (i.e rice bran oil)
  • 2 x eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla bean paste/extract
  • CHOCOLATE BUTTERCREAM
  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 teaspoon vanilla bean paste/extract
  • 2 tablespoons cocoa

Instructions

1

Preheat oven to 160 degrees.

2

Add all cake ingredients to bowl. Mix - 30 seconds/Speed 5.

3

Pour and spread into cake pan and bake for 20 minutes or until skewer comes out clean.

4

Cool before icing.

5

In a clean and dry bowl, add all icing ingredients to bowl. Mix 1 1/2 minutes/Speed 5.

6

Spread icing/pipe icing over cool cake and serve.


July 18, 2016 By
0
Baking/ Snacks/ Thermomix

Carrot and Pear Slice

This is a quick and easy, delicious, moist and dense slice, with 1 pear and 2 carrots!

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Add all ingredients to bowl. 
 
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 Mix 20 seconds/Speed 7 with the aid of the spatula through the MC.
 
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Pour and spread into slice pan.  
 
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Bake for 25 minutes or until edges are browned.

 

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Cool and cut into squares.
 
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Carrot and Pear Slice

Print Recipe

Ingredients

  • 2 x carrots (cut into smaller pieces)
  • 1 x pear (quartered and cored)
  • 230 grams plain flour
  • 100 grams butter
  • 80 grams brown sugar
  • 50 grams walnuts (or sunflower seeds if nut free)
  • 1 x egg
  • 1 teaspoon vanilla bean paste/extract
  • 1/2 teaspoon cinnamon

Instructions

1

Preheat oven to 180 degrees.

2

Add all ingredients to bowl. Mix 20 seconds/Speed 7 with the aid of the spatula through the MC.

3

Pour and spread into slice pan.

4

Bake for 25 minutes or until edges are browned.

5

Cool and cut into squares.

July 11, 2016 By
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Baking/ Cake/ Healthy/ Snacks/ Thermomix

Chocolate Pumpkin Cupcakes

Everyone loves a sneaky veg! With pumpkins in season, these are deliciously moist and fudgy! These cupcakes are soooo delicious – you would have NO IDEA there is pumpkin in there!!!

 Add pumpkin and water to bowl – blitz 5 seconds/Speed 7
Scrape down
 
 
Cook 4 minutes/100 degrees/Speed 2
 
Add milk, butter, self raising flour, sugar, eggs, cocoa and vanilla
 
 Mix 10 seconds/Speed 6
 
Spoon into cupcake pans until 3/4 full
 
 
 Bake for 15 to 20 minutes or until a skewer comes out clean
 
 
 Chocolate Pumpkin Cupcakes
 
 
Deliciously moist and fudgy!

Chocolate Pumpkin Cupcakes

Print Recipe

Ingredients

  • 250 grams pumpkin (cubed)
  • 20 grams water
  • 120 grams milk
  • 200 grams butter
  • 260 grams self raising flour
  • 100 grams sugar
  • 2 eggs
  • 40 grams cocoa
  • 1 teaspoon vanilla extract/paste

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 160 degrees.

3

Add pumpkin and water to bowl - blitz 5 seconds/Speed 7. Scrape down.

4

Cook 4 minutes/100 degrees/Speed 2.

5

Add milk, butter, self raising flour, sugar, eggs, cocoa and vanilla - mix 10 seconds/Speed 6.

6

Spoon into cupcake pans until 3/4 full and bake for 15 to 20 minutes or until a skewer comes out clean.

7

METHOD (Non Thermomix):

8

Preheat oven to 160 degrees.

9

Cook pumpkin in boiling water, strain and mash into a puree.

10

Melt butter.

11

In large bowl, mix together the pumpkin puree, milk, butter, self raising flour, sugar, eggs, cocoa and vanilla until well combined.

12

Spoon into cupcake pans until 3/4 full and bake for 15 to 20 minutes or until a skewer comes out clean.

May 23, 2016 By
0
Breakfast/ Healthy/ Thermomix

Pumpkin Pancakes

This is a yummy breakfast for the whole family and a great way to sneak in some pumpkin!
This is also great for babies/toddlers or kids in their lunchbox as it is very moist and not very crumbly.
 
Served up for the boys
  
 
 Add pumpkin to bowl – blitz 5 seconds/Speed 7.
 

Add milk

 
 Cook 3 minutes/100 degrees/Speed 2
 
 
Add flour, butter, maple syrup, egg, baking powder, cinnamon and salt
 
 Mix 10 seconds/Speed 6
 
Spoon onto a frying pan (medium heat) with a little bit of butter
 
Fry approx. 2 minutes on each side or until browned
 
 
Pumpkin Pancakes
 

Pumpkin Pancakes

Print Recipe

Ingredients

  • 250 grams pumpkin (cubed)
  • 160 grams milk
  • 220 grams plain flour
  • 40 grams butter
  • 90 grams maple syrup
  • 1 egg
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • Pinch of salt

Instructions

1

Add pumpkin to bowl - blitz 5 seconds/Speed 7.

2

Add milk - cook 3 minutes/100 degrees/Speed 2.

3

Add flour, butter, maple syrup, egg, baking powder, cinnamon and salt - mix 10 seconds/Speed 6.

4

Spoon onto a frying pan (medium heat) with a little bit of butter, fry approx. 2 minutes on each side or until browned.

Notes

*Serve with extra maple syrup, icecream, whatever you feel like! This is tasty enough for the little ones to eat them by itself (and a lot less messier this way!) *Freezes and defrosts well!

April 24, 2016 By
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