Beetroot, chocolate and blueberry loaf with zesty, vanilla ricotta icing

I have a thing for beetroot but unfortunately my husband doesn't. I like to use it many different ways just to see if I can convince him. I have grated it through salads, roasted with some of his faves (think sweet potato and zucchini) and blended it with Greek yoghurt to make a dip. After all that, he STILL doesn't like beetroot....SO, I thought I would make him a cake. Everyone likes cake right?

There are many recipes around for beetroot cake but this is my interpretation. Do you think my husband liked it? 

NOPE....he didn't. But I hope your family likes it just as much as I did.

This recipe is gluten free for those requiring a gluten free diet and packs in the goodness through the beets, blueberries and ricotta.

Ingredients - Serves  12

2 Large beetroots, grated raw with skin

3 Eggs

 1 Teaspoon vanilla essence or vanilla bean paste

 ¼ Teaspoon of salt

 1 ½ Cups ground almond meal

¼ Cup of cocoa powder

¼ Cup olive oil

¼ Cup honey

1 Cup fresh or frozen blueberries (or substitute for raspberries)

1 Teaspoon baking powder

Method

Preheat oven to 180 degrees fan forced.

Combine raw beetroot, eggs, vanilla, ground almonds, cocoa powder, honey, oil and baking powder into a large bowl.

Fold through ¾ cup of the blueberries.

Spoon mixture into a paper lined loaf tin.

Bake for 40-50 minutes or until cooked through.

Remove from the oven and cool for approximately 15-20 minutes in the tin then transfer to a cooling rack until completely cool.

Zesty ricotta icing

Ingredients

250g Low fat ricotta

2 teaspoons of vanilla bean paste or vanilla extract/essence

Zest of a lemon

Lemon juice from ¼ of a lemon – or to taste

Method

While the loaf is cooling, combine the ricotta, lemon zest, lemon juice and vanilla and spread over the loaf.

Top with remaining berries and some lemon zest if desired.

RICOTTA FILLED BAKED PEARS

I have to admit, I have never loved pears. NEVER! They would have been the last fruit that I chose to eat when I was younger.

I have now learnt to love pears. LOVE!

Not the way that nature intended for us to love them, but a love all the same.

My way is a little more indulgent and involves red wine (think poached pears) or flake chocolate (think sprinkles of flake chocolate over ricotta filled baked pears)....YES this is the recipe that I am going to share.

This recipe is quick to prepare and is a delicious way to get the family to eat a piece of fruit. 

Ingredients (serves 4-8)

4 large firm pears, halved
1 cup of of ricotta cheese
1/2 cup of walnuts, chopped
1 teaspoon of ground cinnamon (this is a lot so you can always reduce this quantity to taste)

Serving options - honey, grated dark chocolate, Cadbury flake chocolate

Methods

Preheat the oven to 180° and line a baking tray with baking paper.
Scoop out the seeds of the pears, leaving a small hole that can be stuffed with the ricotta mixture.
Combine the ricotta, walnuts and cinnamon.
Spoon the ricotta mixture into the pear hollows.
Place on the baking tray and bake for 30-40 minutes or until the pears are tender.

You can serve with a sprinkle of cinnamon and a drizzle of honey. If you want to be more indulgent and use this as a dessert, grate dark chocolate or sprinkle flake chocolate over the pear and serve on its own or with a scoop of ice-cream.

I will leave that one up to you!

FROZEN MANGO & STRAWBERRY YOGHURT CUPS

These frozen yoghurt cups are the perfect summer snack - the kids will love them! 

Ingredients

1 large mango (or two small mangos)

300g of Greek, plain or vanilla yoghurt (my favourite is Chobani Greek yoghurt)

1 tablespoon of honey

approximately 4 large strawberries, thinly sliced

you will also need some (preferably reusable) plastic or paper cups and some paddle pop sticks

Method                                                                                          

Blend mango, yoghurt and honey until all ingredients have been blended to an even consistency.

Line the bottom and sides of the cup with the sliced strawberries (approximately one strawberry per cup).

Pour 100g of the mango/yoghurt mixture into each cup.

Place in the freezer until frozen (cover each with a piece of foil).

Tip

You can try any fruit and yoghurt blend! Next week I might try yoghurt, mashed banana and cinnamon.

Enjoy!