Monday, February 22, 2016

Pineapple Coconut Upside Down Cake

Pineapple and coconut is a classic and one of the best combos. This pineapple coconut cake is light, fresh and perfect for spring. It is made with Greek yogurt and contains no butter which is replaced with only 25 grams of unrefined coconut oil. Which means, it isn't that bad for you! Just make sure you use unrefined coconut oil. To make the cake lighter I used reserved pineapple juice from a can but I'd love to try it with coconut milk in the future. However, this was moist enough and not overly sweet. The top is made with soft dark brown sugar which makes it gooey and caramelly. This almost guilt-free cake is perfect for breakfast! 

Pineapple Coconut Upside Down Cake 

90g / 1 cup quick cooking oats
35g desiccated coconut
125g / 1 cup flour
1 tsp baking powder
pinch of salt
150g / 3/4 cup white sugar
2 large eggs
160ml / 2/3 cup pineapple juice from a can
25g / 1/8 cup unrefined coconut oil, melted
50g / 1/4 cup soft dark brown sugar
9 pineapple rings from a can

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or line a metal baking dish with parchment paper.

2) In a small bowl, combine together oats, coconut, flour, baking powder, salt and white sugar. Set aside.

3) In a large bowl, beat eggs. Add pineapple juice and melted coconut oil and stir to combine. 

4) Add dry ingredients to the wet ingredients and stir to combine. 

5) Sprinkle the bottom of the baking dish with dark brown sugar. Arrange pineapple rings on top of it. Pour the batter into the baking dish and bake in oven for 30-35 minutes or until the toothpick inserted into the center of the cake comes out clean.

6) Remove from oven and let cool for 10 minutes. Invert cake and let cool completely before slicing and serving.

Recipe by collecting memories

Wednesday, February 17, 2016

Cheesy Carrot Lasagne

A cheesy, meatless lasagne that is healthy and delicious. The list of ingredients is relatively short which you are likely to have in your pantry. As it contains mainly carrots, it is skinnier than a traditional lasagne. But the good news is that it does not taste skinny at all. Yes, it's packed with cheese but carrots and Greek yogurt keep it light. This recipe is definitely a keeper! Because sometimes you want food that doesn't take hours to prepare.

Cheesy Carrot Lasagne

2 tbsp oil
3  (300g) onions, chopped
6 cloves garlic, minced
4  (470g) carrots, shredded
1 tsp salt
1 can  (400g) chopped tomatoes with juice
180g / 2/3 cup greek yogurt
200g / 6oz your favorite cheese, shredded
250g / 9oz no-boil lasagne noodles

1) Preheat oven to 200C / 400F. Line a 20x20cm / 8x8inch baking dish with parchment paper or prepare a silicone baking dish.

2) In a medium saucepan, heat oil and add onions and garlic. Cook, stirring occasionally, until softened and lightly browned. Add shredded carrots and salt. Stir-fry until carrots soften a little bit. Remove from heat and set aside.

3) Cover the bottom of the baking dish with 1/2 of chopped tomatoes (with juice). Top with 1/4 of the noodles. Top noodles with 1/3 of the carrot mixture and sprinkle 1/3 of cheese. Top with 1/4 of noodles, remaining chopped tomatoes and another 1/3 of the carrot mixture. Top with 1/3 of cheese. Spread 1/2 of Greek yogurt and top with 1/4 of noodles. Top with remaining 1/3 of the carrot mixture and remaining noodles. Top with remaining Greek yogurt and cheese.*

*You don't have to follow all these steps. This is what I did but you can arrange your lasagne the way you like it.

4) Cover with foil and bake for 10 minutes. Reduce temperature to 180C / 350F and continue baking, covered, for another 20 minutes. Uncover and bake for additional 10 minutes until the top is golden brown.

5) Let cool for a few minutes, slice and serve!

Recipe by collecting memories

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