Guilt-less Desserts & Treats for your Family
When H was a bit younger he had an imaginary friend called Ridgey Didge. He would call him on the phone (usually to get advice that was contrary to what I had asked him to do), he would go and visit him on his farm and they worked together as fireman in the city (the name and location of this city has never been established but the phrase “when I was big in the city” is the beginning of many stories at our house).
2 year old S has also acquired some imaginary friends… but these ones are a bit hairier than his older brothers. S has kittens (most days there are 3) that travel with us; they love going to Aldi, they enjoy getting pats and sometimes they get sad. It’s very hard to console an imaginary kitty in distress but I am getting a lot of practice, usually in public places.
When I was little I too had imaginary friends… a whole tree worth in fact. I was an avid Enid Blyton reader and had my own ‘Faraway Tree’ in the neighbours front yard. I would climb up to the highest point I could and become engrossed in the world that lived in the hollowed trunk. Now if I talk to myself (or my little tree friends) I get an odd glance and a raised eyebrow so instead I talk to my Cupcakes and Breads. Unfortunately the failed Pecan Pie Cupcakes this week gave me no love when I asked them why they weren’t working and the coconut cream just gave me a blank stare when I accused it of being too soft. I might as well have been talking to myself… or maybe that’s just what I am doing now!
This Chocolate and Orange Bread (and yes I did have a conversation with it) is full of flavour, but not full of nasties. It’s flavour comes form the Orange zest and and sneaky dash of Cardamom. The same combination was used in making these Christmas Truffles. I used ripe avocado to make this Chocolate and Orange Bread but it could be substituted with mashed Banana. You can serve this Chocolate and Orange Bread with a side of Chocolate Whipped Cream or Orange Whipped Cream or, as I did, grab a quickie slice as you run out the door.
And remember..it’s nearly Christmas so make sure you get a copy of my new eBook ‘Mummy Made.It A Healthy Christmas’ to make sure you have a tasty and guilt-less festive season!
- 3 Eggs
- 1/2 Cup Maple Syrup
- 2 teaspoon Vanilla Extract
- 270 grams Avocado (approximately 2 small or 1 large but measure to be sure) or mashed ripe Banana
- 1/4 Cup Orange Juice
- 1 1/2 teaspoons Orange Zest
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrowroot
- 1/3 Cup + 1 Tablespoon Almond Meal (seed meals can be substituted)
- 1/3 Cup Cocoa
- Dash of Salt
- 1/2 teaspoon Cardomen
- Preheat the oven to 175C/350F.
- Line and grease a loaf tin.
- Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
- Add the maple syrup and vanilla extract and beat on high until smooth.
- Place the avocado in a blender and puree until smooth. Add to the mixture, beating on high.
- In a separate bowl, sift together the dry ingredients.
- Fold the dry ingredients into the mixture.
- Add the juice and zest and stir until combined.
- Pour into the loaf tin and bake for 55 minutes, or until cooked through.
- Allow the loaf to cool in the tin before serving.