Guilt-less Desserts & Treats for your Family
I’m so excited to bring you the first recipe on our new page!! Did you notice it’s a bit different to the old blog?!
We’ve made the site more user friendly with a recipes page that has over 140 recipes in categories; there’s a ‘How To Make’ section which will answer many of the questions that people ask on the site and loads of drool worthy photos to Pin and Share.
Mummy Made.It’s new site has been a long time in the making and there are many people to thank. My Husband; for his belief in me, his knowledge of wordpress and for not throwing the laptop at the wall (even though I know he wanted to on many occasions!). He built the pretty site that you are now using so he is pretty clever! Thank you to my friends and testers; you have eaten more sweet potato and strange cakes than anyone else I know and never once complained about them being too healthy. Thank you to Renee, our Graphic Artist, who designed the new logo and themes. And thank you to all the readers of Mummy Made.It, the people who have shared my recipes, liked a photo or just clicked on a page. It’s a surreal feeling knowing that people from across the world read your quirky stories, make your cakes and enjoy your blog.
The first post on the new site brings with it a new word; a new genre of eating…DINNERT. Think Brunch but in the evening time. Dinner + Dessert= Dinnert.
This Cauliflower Mud Cake has been Frosted with Chocolate Sweet Potato Frosting. It contains 2 vegetables, fruit (dates) and protein (almond meal/butter). It’s practically a balanced meal (especially if you eat it standing on 1 leg). This Cauliflower Mud Cake is moist and dense, and does not taste like Cauliflower at all. It’s a great way to lower the calorie count and get your daily serve of vegies, especially for fussy eaters.
Try this Dinnert recipe and confuse your taste buds! Is it sweet, is it savoury? Or does it just taste great?!
- 1/2 cup Dates
- 1/4 cup Boiling Water
- Dash of Bicarb
- 3 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 270 grams steamed Cauliflower, measured after steaming(to steam Cauliflower, cut into pieces and place in a steamer. Cook for 13-15 minutes. You could also boil the cauliflower but would need to ensure it was dried completely)
- 3 eggs
- 1/2 cup Coconut Flour
- 1/3 cup Cocoa
- 2/3 cup Almond Meal
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- 4 Tablespoons Milk (of choice)
- Pre heat the oven to 175C/350F.
- Grease and line a 20cm/8inch round cake tin.
- Place the dates in a small bowl and cover with the boiling water and add the bicarb. Allow to sit and soften for at least 30 minutes.
- Add the date mixture and the maple syrup to a blender and mix until a purée forms.
- Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
- Add the purée mix and continue to beat on medium. Add the vanilla extract.
- Add the steamed cauliflower with 1 tablespoon of milk to the blender and pulse (alternatively do this with a masher or fork). A smooth purée will ensure there are no unwanted chunks on your cake.
- Add the cauliflower to the mixing bowl and beat on medium until well combined.
- In a separate bowl sift the dry ingredients together.
- Fold the dry ingredients into the mixing bowl, being careful not to over mix.
- Add the remaining milk and stir through gently.
- Pour the mixture into the prepared tin.
- Bake for 30-35 minutes, or until cooked through
- The cake can be covered in Chocolate Sweet Potato Frosting or served with Whipped Coconut Cream.