Chocolate Beetroot Cake
3 cups coconut sugar
150ml almond or macadamia oil
600g spelt (white) flour or gluten-free flour of your choice
1 ½ cups cocoa powder
850–900ml ó water and ó soya milk
8 tsp baking powder, aluminium and gluten-free
2 tsp vanilla paste
2 cups grated beetroot, loosely packed
300g 70% dark chocolate, shaved
300ml coconut cream or milk
1 tbs balsamic vinegar
Pinch good salt
1 tsp vanilla
- Preheat oven to 180°C (350°F). Place a round 25cm spring form cake tin on baking paper. Trace the base of the tin and cut out the circle. Then cut wide strips for sides so they measure higher than the rim of the tin. Line tin.
- Beat the sugar and the oil together until combined. Add the rest of the ingredients and gently beat for 5 minutes, aerating the mixture to create lightness. Pour the batter into the tin and place in the hot oven, on the middle rung. Bake 1 hour and 15 minutes or until the sides of the cake have pulled away from the edges. Stick a skewer into the centre of the cake to ensure it’s cooked. The skewer should come out moist but clean, with no cake stuck to it. Only do this after 50 minutes to 1 hour and not before, as you risk collapsing the cake!
- Once cooked, remove cake from the oven and allow it to cool for 5 minutes. Carefully remove from the tin and place a cooling rack on the top of the cake and flip it over gently (a flat baking tray will do). Remove the base of the cake tin and flip gently so the cake is upright once again. Allow to fully cool, then ice with the ganache.
- To make the ganache
- Melt the chocolate in a stainless steel bowl sitting over a saucepan of boiling water.
- Ensure the bowl sits over the rim of the saucepan so no steam can escape and spoil the chocolate. Once chocolate has just melted, remove from the heat and add the remaining ingredients and whisk until blended. Place in the fridge for 30–40 minutes or until ganache has begun to stiffen.
- Once ganache has cooled and is slightly stiff, pour evenly over the cake, covering the sides as well, using a flat spatula. Place in the fridge for ganache to fully set
Slow Cooker Broccoli Beef
680g flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water
- Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
- 20 minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
- Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.
For a bit of a spicy kick, add a full 1-2 teaspoons of crushed red pepper flakes.