Harvesting the raspberries and a mug cake recipe

Next week the series, 'Natural travel first aid kit' will be back and we will look at how to deal with bug bites. This week we have been harvesting the raspberries.

This year we have had a bumper crop of raspberries in contrast to last year when we had only a few. Raspberries are easy to grow and should provide fruit for many years.  They do need plenty of water however.  There are two types 'Summer bearers' like ours which produce fruit in the summer and the so-called 'Ever bearers' which produce a crop in the summer and one in autumn.  Be aware that you may not get a good crop in the first year although some do produce small berries - gardening requires patience I'm afraid.  It is for this reason the raspberry canes on the allotment have only produced small berries where as the ones in the garden have produced large berries. The birds have left the raspberries alone this year but you might want to net yours if they become a problem.

As well enjoying the raspberries just as they come, we made these 'Surprise ingredient chocolate and raspberry mug cakes'. The flavours of raspberry and chocolate go together so deliciously and mug cakes are so amazingly quick to make.  The mug cakes are also an opportunity to use any beetroot (the surprise ingredient) you are harvesting about now.  The beetroot adds richness, sweetness and moisture but you will not be able to taste the beetroot. It is also a good source of fibre. The natural sugars in the beetroot are released slowly keeping your insulin levels stable. Healthy and delicious, what more could you want?!

Surprise ingredient chocolate and raspberry mug cakes
Recipe makes 2 large mug cakes and two cup cakes or 3 large mug cakes

70g coconut oil 
15g stevia
Egg substitute equivalent to 1 egg
2 tsp baking powder
125g rice flour 
3 tbsp cacao
120g beetroot, very finely chopped (almost liquid) in a high speed blender 
1 tsp vanilla
Almond milk  
130g raspberries (+ a few to decorate)
Coconut cream to top

Mix the coconut oil with the stevia.  Add the dry ingredients, the vanilla and egg substitute and mix well.  Stir in the beetroot and enough almond milk to make a batter-like consistency (about 6 tablespoons).  Stir the raspberries in gently so as not to break the raspberries up. Divide the mixture between mugs and cups and place in a microwave on full power for 2 minutes.  A skewer in the mixture should come out clean not with cake mixture on.  Top with coconut cream and reserved raspberries when cool.

Janet x 

Recipe Copyright © 2016 40plusandalliswell

1 comment:

  1. 3 Studies PROVE Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally burn fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical journals are sure to turn the conventional nutrition world upside down!


Note: only a member of this blog may post a comment.