Tuesday, 5 August 2014

Cauldron Cakes

Hi everyone! Eloise from @eatlikeeloise here. The theme for @bananabambinos was Harry Potter (#bbharryp) for these last couple of weeks. My contribution is these Cauldron Cakes. If you've read the books then you would know that you can buy them on the hogwarts express along with pumpkin pasties, liquorice wands, droobles and Bertie Botts Every Flavour Beans. I am the biggest lover of Harry Potter, I've read all the books numerous times and if I ever end up on a trivia show, Harry Potter will be my chosen topic haha!! I had so many ideas floating around my head for what I should make for this theme, but as always, I can never find time in my busy life so I didn't get to carry them all out. If i have time this weekend I will squeeze in one more treat before the theme ends! I hope you enjoy these, they were so fun to make and great for the kids!

Vegan/Grain free/ Gluten free/ Refined sugar free/ Dairy free

Green Potion
1 banana cut into chunks
1 cup packed spinach
1 tbsp liquid natural sweetener such as rice malt syrup
2 1/2 tbsp coconut oil melted

1/2 cup buckwheat flour
1/4 cup plant based chocolate or vanilla protein powder
2 tbsp heaped cacao powder
1 tsp mesquite powder
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 cup milk of choice (*plus half of a quarter cup if not using liquid sweetener)
1 tsp apple cider vinegar
1/2 tbsp flax meal
1/4 cup plus 1/2 of a quarter cup flax oil (or melted coconut oil if you please)
2 tbsp natvia(stevia plant) (if using liquid natural sweetener then see milk note*)

Chocolate Handle
3 tbsp coconut oil melted
6 tbsp cacao powder
(1 tbsp liquid natural sweetener if you like sweet chocolate but I almost never add sweetener to my chocolate, I love it bitter)

1 cup popped popcorn
1/2 tbsp tahini
1 tbsp flax or coconut oil melted
1/2 tsp cinnamon
1 tsp mesquite powder
1/2 tbsp natural sweetener
grind of salt

Blend green potion ingredients in a blender until smooth, transfer to a bowl and set in the freezer for an hour.

Preheat oven to 180 degrees Celsius fan forced and with 15 minutes of freezing tim left, start on your cauldron. Sift first six ingredients into a large bowl and combine well. In another bowl mix together milk, ACV and flax meal and let sit for 5 minutes. Then ass in the rest of the ingredients, mix well and pour into dry mixture and mix well again. The mixture should be pancake batter consistency, if too thick add a little extra oil to thin.
Take your potion out of the freezer. In a cupcake pan, grease 9 holes very well with flax oil or coconut oil. Place 1 tbsp of batter intol the hole or to fill 1/3, then with a tsp or tiny melon baller scoop a marble sized ball of potion out and roll into a circle and place on top of the batter in the centre. Cover with batter to fill the rest of the batter and place pan in the oven to cook for 10 minutes or until the cake is firm to touch. Take out of the oven and rest.

Mix together all ingredients except for the popcorn. once combined well, add the popcorn and coat well. 

Mix together ingredients for the chocolate. The consistency should be relatively thick. Pour into a ziplock bag, seal it, and snip a little off the corner. squeeze a little dollop of chocolate into the centre of each cake and smooth it flat with a spoon. Grab about 3 singular popcorn together and stick it onto the chocolate. Continue with each of the rest. Then on a piece of baking paper on a tray, you are going to make the handles. Measure the diameter of the cakes, then pencil dots tat amount apart. Make C's (handles) on the dots, making them relatively tall to go over the popcorn. Put the tray in the fridge for 5 minutes. Take it out again and making another layer of C's on top of the existing ones to make them thicker. Also make 3 small dots per each cake, that will act as feet of the cauldrons. Put in the fridge for another 15 minutes. Make slits on the sides of the cakes to fit the handles in. Peel the handles off the paper gently and delicately stick the ends into the slits. 

No comments:

Post a comment