Tag: superfood

recipes

Lemon & Turmeric Cake

Quirkalicous

Moist, tangy, and delicious!! This lemon & turmeric cake can be decorated with caramelised lemon slices or left as is.

It’s easy, doesn’t require a mixer, and is the perfect tea cake. All your friends will absolutely love it! That’s IF there’s any left by the time they arrive…

The turmeric is not overpowering, but is just enough to draw attention to its presence. It provides the right hint of spice that pairs extremely well with the tanginess of the lemon. The appeal is not only with the flavour but also in the vibrant yellow colour, and of course, the health benefits, which are huge!

You can read more about these health benefits in our ‘immuno-boosting-combinations‘ post.

Lemon & Turmeric Cake

  • Servings: 12-15
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Moist, tangy, and delicious! And can easily be made keto or paleo! - This turmeric cake will be your new immuno-boosting go-to solution!

Ingredients

  • 1 ½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon turmeric powder
    • {if you have fresh turmeric, you can also add a root (or less, depending on the size) finely grated}
  • 2 lemons – grated zest
  • ¾ cup sugar/stevia
  • ¾ cup yogurt
  • 2 eggs
  • ½ cup butter (melted)

Directions

  1. Preheat the oven to 350 degrees. Line a 10-Inch pan, or loaf pan with parchment paper.
  2. In a medium bowl, toss together the flour, baking powder, salt, turmeric powder, and freshly grated turmeric root if using.
  3. In a separate bowl, mix together the lemon zest with the sugar until combined. Then add the yogurt, eggs, and melted butter, making sure to mix well.
  4. Add the bowl with the wet ingredients to the dry and whisk until fully combined.
  5. Pour into the prepared pan.
  6. Bake for 30-35 minutes until set around the edges and a toothpick comes out with only a few moist crumbs (don’t over bake or the cake will dry). Serve warm or at room temperature.

    Substitutions
  • Substitute flour for oat flour, or gluten-free flour.
  • You can replace sugar with any form of granulated sugar, whether it be stevia or coconut sugar.
  • Instead of butter, you can use coconut oil, vegan butter or ghee, depending on your preference.

Nutrition

Per Serving: 119 calories; 7 g fat; 11 g carbohydrates; 2.8 g protein; 39 mg cholesterol; 61 mg sodium.

FOOD

It’s a grape day!

Quirkalicous

It is said that the propriety even of old Cato often yielded to the exciting influence of the grape. — Horace

Fresh grapes are a staple in most households both in and off season, and are consumed as are, in salads, roasted…and in many other ways. Wine is also widely consumed, but what happens with the pulpy residue that remains after winemaking? Well a number of things are made with this. For example, it is used in cosmetics, made into flour for use in baking and more, oil for salads…and much, much more.

Grape seed extract is produced from the pomace (seeds and skin) waste generated during winemaking, by removing, drying, and pulverizing the bitter-tasting seeds of grapes. It is promoted as a dietary supplement for various conditions, including venous insufficiency (when veins have problems sending blood from the legs back to the heart), promoting wound healing, and reducing inflammation.

Due to the high antioxidant content in grape seeds, it can help prevent disease and protect against oxidative stress, tissue damage, and inflammation. It also reduces blood pressure, improves blood flow, collagen levels and bone strength, improves kidney function, inhibits infectuous growth, protects the liver, enhances wound healing and appearance, and may reduce the risk of cancer.

The antioxidant and anti-inflammatory properties in grape seeds are also thought to delay or reduce the onset of neurodegenerative diseases like Alzheimer’s disease.

In addition to antioxidants, grape seed flour is a good source of magnesium, calcium, iron, healthy fats, protein and fibre.

There are a variety of different types of grape seed flour each with a slightly different flavour and colour depending on the grape varietal they were derived from, i.e. Chardonnay, Cabernet Sauvignon, Merlot etc.

Grape seed flour isn’t a flour in the true sense of the word. It is gluten-free and comes as a fine powder that can be added to baked goods (pancakes, breads, cakes, scones, crackers, and many more) to add flavour, colour and nutrition. It can also be added to yogurt or smoothies and used to thicken sauces, flavour soups or in dressings. Furthermore, it adds a rich colour and flavour to dishes with a slight astringent yet fruity taste, and so chefs recommend that it makes up no more than 3-5% of the total flour in your recipe.

All-in-all, grape seed extract is a superfood which should be incorporated into the diet.

*A delicious addition to your hearty baking delights*