Fiesta Friday #25! Happy Birthday to Me

I must apologise for missing the festivities last week.  This week disappeared with alarming speed, partly caused by the busyness caused by my birthday.  I was taken out for lunch twice, had cake at the office, and a surprise drop-in by my team.  This was particularly lovely, as we are a National team, and are scattered over 2000km apart, in two different States.  These are the gorgeous flowers they surprised me with – aren’t I spoilt?

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To keep with the theme, my contribution to this week’s Fiesta Friday is my birthday cake.  Even though it is a healthy cake, or ‘Fun Free’ as we call it, it still went down very well amongst my chocaholic workmates.  I hope you enjoy a little bit of indulgence, sans the guilt!

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Angie from A Novice Gardener is the force behind the party, and this week’s event is co-hosted by Hilda @Along The Grapevine and Julianna @Foodie On Board – thanks lovely ladies!  If you would like to join the party – click on any of the links in this paragraph to find more info.

”Fiesta

 

 

Banana Chocolate Mudcake with Gooey Chocolate Icing – from Quirky Cooking

A Thermomix recipe

Cake

Ingredients

  • 200g ripe bananas
  • 150g gluten free flour
  • ¼ tsp fine sea salt
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 30g raw cacao powder
  • 60g coconut sugar
  • 70g coconut oil
  • 140g coconut milk
  • ½ tsp apple cider vinegar (optional)
  • ½ tsp natural vanilla extract

Method

  • Preheat oven to 180 C. Line 12-hole muffin tray with cases
  • Place all mudcake ingredients into mixing bowl and mix until smooth
  • Fill muffin cases approx. half full and bake 25-30mins or until skewer comes out clean
  • Allow to fully cool before icing

Icing

Ingredients

  • 100g raw cashews
  • 3 fresh pitted dates
  • 20g raw cacao powder
  • 1 tsp vanilla extract
  • 20g pure maple syrup
  • 20g filtered water

Method

  • Grind cashews for 10 seconds, speed 9, until fine
  • Add remaining ingredients and mix at speed 6 for 30 seconds
  • Scrape down, add a little more water if needed, and mix another 30 seconds until smooth
  • Spread over cake and decorate with strawberries if desired

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Notes

The recipe is originally for cupcakes, but can be made into a full size cake by doubling the recipe and cooking for 50 mins.  I found this to be a bit heavier and denser than the cupcakes, so would probably stick with the smaller size in future.

The strawberries were my addition – after all, who doesn’t like strawberries and chocolate together?

Fiesta Friday #22! Green Tea Smoothie

Happy Fiesta Friday!  This week’s event is hosted by Margy and Sylvia – thanks lovely ladies!  Angie from A Novice Gardener, is the creator and instigator of this weekly party precinct, for which this is my third attendance.  The fellowship and connection with other fabulous bloggers from those weeks has been fantastic, and I am looking forward to another great time. Please come and join the party – click on any of the links in this paragraph to find more info.

”Fiesta

As I’m from the land Down Under, 4th July isn’t the celebration of patriotism currently underway in the USA.  I’m more than willing to join in your celebrations though :).  Alas my offering for this week’s party is not red, white or blue – rather it’s green.  A lovely, lip-smacking green smoothie.  What better way to join in a party than to lift a glass, give a clink, then sip (or slurp as the case may be) away.  This beverage has the added bonus of being ridiculously good for you too, so you can imbibe as freely as you would like.  I hope you enjoy!

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Original RFD Recipe – Green Tea Smoothie (serves 2)

This recipe does take some forward planning, though I usually have the frozen ingredients in my freezer as staples.

Ingredients

  • 250 ml cold green tea
  • 1 tart apple (eg Pink Lady), cored and diced
  • 1 sprig fresh mint
  • 2 good handfuls baby spinach (approx 1 cup)
  • Chunk fresh ginger, approx 1cm x 2cm, peeled and sliced
  • 1 Lebanese cucumber, sliced
  • 1 medium zucchini, ends trimmed, sliced
  • 1 frozen banana
  • 2/3 cup frozen (fresh) pineapple
  • 1/2 ripe avocado
  • 1/2 lemon, peeled, seeded and quartered
  • 1/2 lime, peeled and quartered

Method

  • Make green tea in advance and allow to cool
  • Wash and chop fruit and vegetables
  • Place tea in blender or Thermomix
  • Add spinach and mint
  • Add remaining ingredients
  • Blend until smooth and creamy (Thermomix – 1 minute speed 8)
  • Pour into tall glasses or Mason jars, garnish with additional mint and enjoy!

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Notes

If you aren’t accustomed to drinking green smoothies, you may find some of these ingredients utterly bizarre.  I did too until I sampled smoothies that included things like zucchini and avocado.  These both add a lovely creaminess to the smoothie, and I rarely make one without one or the other. 

The cucumber, lime, ginger and pineapple all provide a tangy, tropical freshness, as well as being packed full of nutrients.

This blend is a little tangy – if you would prefer a milder flavour, try omitting either the lemon or lime, or adding a tablespoon of raw honey.

I like my smoothies nice and thick – if you would prefer a thinner drink, simply add more liquid.