onsdag 29. august 2012

Juicy Chocolate Cake





For the past five years I have been making healthy desserts for me and my family. The aim has not just been to create desserts that are "not harmful", but that are actually good for you. And most of the time I succeed - the desserts look good, taste delicious and my son eat them with great appetite.

But this week C turned four years old - and I have a feeling that things are about to change.

I definitely felt a certain amount of pressure when organizing his birthday party. However, I do feel that I managed to make the "traditional birthday food" in a relatively healthy way.

For dinner the boys ate organic veal sausages from a local farm and for dessert they ate chocolate cake and jelly made from pure appleraspberry juice (with a little honey).

The chocolate cake was unbelievably good, even though I "went a little crazy" when decorating it.

Finally, the boys went on a treasure hunt in the woods and dug up a chest with goody bags - the bags were filled with small things like pencils and bouncy balls, raisins and even an organic lollipop.

And yes, the boys ate with good appetite - although they made it clear that I could not have skipped the candy on top of the cake...

Chocolate Cake

You need

6 egg yolks
10 tablespoons honey or other natural sweetener
4 tablespoons rapadura or other natural sweetener
1 1/2 tablespoons vanilla powder
50 g cacao powder
150 g of almond flour
180 g butter
40 g cacaco butter


250 g unpasteurized butter
about 15 tablespoons of honey or other natural sweetener
3 tablespoons cacao
1 tablespoon vanilla powder
6 egg yolks or unpasteurized cream


Mix the egg yolks and sweetener until you get a thick and fluffy consistency. Then add the vanilla powder, cacao and almond flour. Melt butter and cacao butter before adding it to the rest of the mix.

Bake the cake on the middle shelf at 175 degrees Celsius for about 45-50 minutes.

Let the cake cool in the mold for about 15 minutes before flipping it over on a cooling rack. Once the cake has cooled, it can be divided in two and filled with icing - spread the rest on top of the cake.

To make the icing, mix butter, honey, cacao, vanilla powder and egg yolks / cream until you get a smooth consistency. Spread on the cake and decorate. 







fredag 24. august 2012

Blueberry juice




The past week the whole family has been enjoying wild blueberry juice every day. The blueberries come straight from the forest and the sweetener straight from the bees in the garden. I have also used bees wax in the juice - which gives it a wonderful flavor and aroma. The taste is amazing and the joy of drinking it makes it even better.



Blueberry juice


550 g blueberries
2 liter of water
5 tablespoons of beeswax and hon‘ey


All you need to make this juice is a food processor and a strainer. Simply mix all the ingredients in the food processor before squeezing the juice through the strainer. The amount of water and honney / beeswax you need will depend on how strong you want the flavor to be.

tirsdag 21. august 2012

Sun dried Blueberries




At the moment we have 50 kilograms of wild blue berries sun drying in the garden! This amazingly nutritious berry develops an even higher content of antioxidants when gently dried and can be enjoyed throughout the fall and winter as snacks and superfood. 



 



My husband has built a fantastic drying construction, and the half-dried berries are impossible to resist. On a sunny day like today, the berries are heated by the sun and taste extra good. In a few weeks they will be dry and ready for storage.