Soy cake with crumble base

It's been a while but I'm back with a new recipe , tried and tested (much to my own enjoyment) and ready to be baked in houses all over the country.

I present you, my low-fat, low sugar, yogurt cake with a crumble base.

Did I read low fat? 
Granted, there is butter in the base, but apart from that, the yogurt and milk add up to about 5g of fat....and that's the good kind of fat people because if you choose soy based products, you ingest the good saturated fats...the one the body just simply needs.

Did you say low sugar?
Two tablespoons of sugar go into the base. The yogurt and milk are naturally sweet and the additions of two tablespoons liquid sweetener just gives all you sweet tooths out there (I know I'm one of 'em) that extra satisfaction.

Why the crumble base?
You can use store-bought cookies and mash them up to make a crumble base. But this way is just way more fun. Get your hands dirty and start kneading that dough. Also, store-bought cookies are, apart from high in bad fat, also filled with extra additives to make them look good and hold their color. Therefore, take the extra ten minutes and just make it yourself and that way, you know exactly what went into them.

Ingredients:

For the crumble:
100 gr soft butter, cut into cubes
150 gr white flour
2 tbsp sugar
pinch of cinnamon
pinch of salt
1 tbsp cold water

For the filling:
250 gr plain soy yogurt (I used my all-time favorite Alpro Soy)
100 ml Light Vanilla Soy drink
2 tbsp liquid sweetener
2 eggs
100 gr buckwheat flour

Way to do it:

1. Sift the white flour in a bowl and add sugar, cinnamon and the salt and give it a little mix until they are combined. Add the sugar and use your hands to knead the dough. It needs to form a nice consistent ball. Not too sticky but definitely not too crumbly. Add a tbsp of water if you feel like the dough needs it to stick together.
2. Fold the ball of dough into a tinfoil and let it rest in the fridge for about 30 minutes.
3. To make the filling, add all it's ingredients in a bowl (use the one from the dough, nobody likes doing dishes right?) and mix until air bubbles start showing. Place in the fridge for at least 10 minutes.
4. Take a round baking tray and gently oil it. Line the tray with your dough. Pour in the mixture and place into a preheated oven at 200 degrees C for about 20 minutes.
 

Take the cake out of the oven if the outsides are set but the middle is still a little bit wobbly. Let it cool completely (COMPLETELY Stevie, have some patience) before you take it out of the tin.  

You can choose how you wish to decorate the cake. I saved some pieces of the dough and rolled them into long strips to make the circle design. It's your cake and your creation, so do whatever you like. You could even write out a person's name if you are making this cake as a birthday gift.

I enjoyed mine with a cup of coffee in my new favorite mug :)

Enjoy
xx

Blueberry crumble bars

Feast your eyes on this!



Doesn't it look wonderful? This, my sweet friends, is what happens when it's sunny and with bikini season at the back of your mind, you start craving something sweet. This recipe, although light in calories, isn't very light on the stomach so you only need a small piece to get filled up.

I got the original recipe here, but for added healthiness, I substituted most of the sugar by honey and sweetener. I also chose to use half white flour, half buckwheat, because the good nutrition of buckwheat strengthens the body and upps your immune system. Granted, there is some butter here and if I make new versions of this recipe, I'm going to try and cut down some of the butter. But for now, just marvel at their deliciousness.

Ingredients:

100gr white sugar
2 teaspoons liquid sweetener
1 teaspoon baking powder
150gr white all-purpose flour
150gr buckwheat flour
200gr soft butter cut into small pieces
1 egg
a pinch of salt

400 to 500 gr fresh blueberries
1,5 tablespoons honey
50gr white all-purpose flour

Way to do it:

1. Preheat the oven to 200 degrees C and grease your baking pan. Use any which one you like. I used a big, round, spring form but if you wanna make bars, I would suggest a square one.
2. In a big bowl (you need the extra space for the mixing) mix 150gr white four, 150gr buckwheat flour and baking powder. Add in the egg, liquid sweetener, salt and butter. Use your hands to knead the dough into a big ball. This could take some time but it's really worth it in the end.
3. Take half of the dough and spread it out evenly into your prepared tin. Pad it down all the way to the sides.
4. In a new bowl, sprinkle blueberry's with the honey and then add the flour. Turn the blueberry's over so that the honey and flour sticks to them. Then spread them out evenly over your batter.
5. Take the remainder of the dough and cover up all the berry's. Again, take some time to cover all of them, basically sealing them in.
6. Bake for 30mins at 200 degrees C and try to show restraint once the amazing smell of the baked fruit hits your nose.
7. Take out of the oven when the top turns slightly brown and leave to cool before cutting into bars or squares, as you prefer. They keep best in the refrigerator and they are even better the next day.

You can also leave the cake/pie/bars, whatever you wanna call it, into it's original form and serve as a lovely summer alternative to fattening pies and cakes. The crust, once cooled, cuts well so you can serve a nice piece of pie and maybe even add some lime or lemon sorbet for the ultimate summer dessert!

Enjoy,
xx