Clean Cakes is an intriguing book full of original recipes for those embracing a gluten and dairy free diet or trying to reduce refined sugar and still enjoy delicious cakes. Stuffed with seventy five fabulous recipes from courgette, basil, lime and pistachio cake to Blueberry Lemon Mousse Cake this is certainly inventive and innovative.
The opening chapters are a beginners guide to ingredients, alternatives to dairy, sugar and gluten. A section on flavour enhancers from spices to maca powder and nuts. A how to section to making your own nut butters, nut milks, gluten free sweet pastry, jams, jellies and purees all a foundation for your culinary ‘free from’ adventure.
Whilst Clean Cakes offers show stopping sweet bakes with fabulous creamy frostings it also includes more everyday recipes such as Sour Cherry And macadamia Butterscotch Blondies and Waste Not Want Not Multi Seed Quinoa Bread. This cook book will take you from breakfast to dinner after you’ve stocked your Clean Cakes larder, which there is help with too.
I often make my own nut butters and opted to make Salted Tahini Shortbread Biscuit Bars With Yogurt-Coated Walnuts And Figs, which includes cashew nut butter. The ‘white chocolate yogurt’ is a clever mix of dairy free ingredients that once poured over the baked shortbread-like base, solidifies in the same way as chocolate to give a sweet coating. The instructions were easy to follow and the ingredients available either from my local supermarket or health food shop in the case of the coconut sugar.
I was very impressed with the variety of recipes but if you’re making just a one off the ingredients can be a bit expensive. This is the perfect cook book for those embarking on a gluten or dairy free journey with hints on vegan alternatives too. Once you’ve set up your larder and absorbed the intro pages, your journey into delicious delights will be a breeze.
Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).
- Cauliflower chickpea cakes
- 1 small red chilli
- 8 spring onions (scallions)
- 2 large tomatoes
- 2 cloves garlic, roughly chopped
- 20 g (¾ oz/3 tbsp) fresh turmeric,
- roughly chopped
- 20 g (¾ oz/3 tbsp) fresh ginger, roughly
- ½ large cauliflower, florets only
- 1 tbsp coconut oil or EVCP rapeseed oil
- 1 tsp ground turmeric
- 1 tsp yellow mustard seeds
- 1 tsp fenugreek seeds
- 300 g (10½ oz/2 cups) cooked chickpeas
- 150 ml (5 fl oz/scant ⅔ cup) coconut
- milk, plus more if necessary
- Finely grated zest and juice of 1 lime
- 20 g (¾ oz/scant ½ cup) coriander
- (cilantro), roughly chopped
- 75 g (2¾ oz/⅔ cup) gram flour
- 25 g (¾ oz/scant ¼ cup) milled flax
- Salt and black pepper
- Lime and mint raita
- 250 g (8¾ oz/1 cup) natural coconut
- 200 g (7 oz) cucumber
- Generous handful finely chopped mint
- 1 tsp ground cumin
- 4 tsp lime juice
- Pinch cayenne pepper, optional
- Himalayan pink salt or coarse sea salt
- Black pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with
- baking parchment.
- Finely chop the chilli and spring onions (scallions) and cube the tomatoes.
- Using a pestle and mortar, grind the garlic, turmeric and ginger to form a rough paste.
- Pulse the cauliflower in a food processor until small pieces form resembling
- breadcrumbs. You need 350 g (12¼ oz) in total.
- In a large heavy-bottomed saucepan, heat the oil then add the ground turmeric,
- mustard and fenugreek seeds.
- After a few minutes, add the chopped chilli, onion and tomatoes and cook for about 5 minutes or until beginning to colour.
- Add the garlic paste and continue to cook.
- When everything has softened and is coloured, add the cauliflower and chickpeas, stirring to coat. Add the coconut milk, lime zest and juice.
- Heat until the coconut milk just begins to boil and then lower the heat and add the coriander (cilantro), gram flour, milled flax seeds and seasoning.
- Stir everything to combine on a low heat for a further 5 minutes. If it looks a bit dry, add a little more coconut milk.
- Remove from the heat, leave to cool slightly and check for seasoning.
- To make the raita, put the yogurt into a medium-size bowl.
- Peel and grate the cucumber, you should get about 160 g (5½ oz) grated weight, and add to the
- Add all the other ingredients, stir and season to taste, adding extra chopped mint and lime if you want.
- Make the cauliflower chickpea mix into 18 small cakes in your hands.
- The mix will feel a little wet but that’s normal.
- Put the cakes onto the lined baking tray and bake for 10 minutes or until golden brown.
- Remove the tray from the oven, turn each cake over and bake for a further 10 minutes or until golden brown.
- The outer chickpeas become slightly crunchy while the inside stays perfectly soft.
- Serve warm with the raita.
- The cakes and the raita will keep for five days in a sealed container in the fridge.