Last week we talked about creating your perfect plant-based plate, which if you missed you can read up on here. This week I wanted to take a short interlude and share with you this delicious Pear and Ginger Cake recipe. Because if you're eating a healthy plant-based wholefoods diet 95% of the time, then you can certainly have your cake and eat it too!
With all my recipes I love to encourage you to sneak in either fruits or vegetables at every opportunity. Whether it's zucchini in my Zucchini, Herb & Chickpea Fritters, carrots in my Healthy Carrot Cake, goji berries in my Chewy Choc Goji Crunch, green beans in my Pesto Potato Salad, or pears in this lovely moist Pear and Ginger Cake. In fact for me, cooking is all about the fruit and vege taking centre stage, with everything else just working to elevate and flavour these lovely little bits of earth-grown nourishment.
And so this cake includes pear, ginger and dates, as well as almonds, wholemeal spelt flour, vanilla extract, and some coconut cream to hold it all together. I've used spelt for my flour in this cake, as it's one of my favourites to bake with. It has a lovely flavour, holds things together nicely so they don't end up in a crumbly mess, and gives you a similar texture to what you might find with regular white wheat flour. It's therefore the perfect substitute for altering your own favourite family recipes.
Mixing Up Your Flours
I highly recommend you getting a bit more adventurous in the flours you use at home. When I grew up I did lots of baking (namely scones, cookies, banana cakes - the classics), but always using regular white wheat flour. Which gives you a lovely soft and fluffy result and great taste, but it's a good idea to mix things up sometimes and incorporate some other wholefoods flours in your life. I love spelt for cakes, but some others I recommend you getting in your pantry include:
All of these amazing flours are available to order from our online store here if you'd like to try them out. They're all really reasonably priced so definitely worth having a few stashed in the pantry for those last minute Sunday baking episodes!
All of the above flours are ones that I love and use on a regular basis in my plant-based kitchen. In terms of baking, I personally love wholemeal spelt as it definitely gives the best classic flavour and light texture, but if you would like a wheat free option, then my top recommendation is a blend of buckwheat, brown rice, oat and cornflour. For every cup of spelt, swap it with 1/3 cup of buckwheat, 1/3 cup brown rice, 1/4 cup oat and 1 1/2 tbsp cornflour. For a completely gluten free version, simply substitute the oats for a further 2 tbsp of brown rice and 2 tbsp buckwheat. In this delicious Pear and Ginger Cake I've tried all three versions and they all taste great, the gluten and wheat free versions just turn out a bit denser and crumblier, with an earthier flavour.
I hope you'll try this easy as cake. I do love making desserts and sweet treats like this, where you can spend an hour one night, then have a delicious treat for those post-dinner relaxation moments the rest of your week. This lovely little cake will last for three days in an air tight container, or you can slice it up and store the individual slices in the freezer for later. It tastes best with a generous dollop of something creamy on the side - whipped coconut cream, coconut yoghurt, or my Coconut Cashew Chia Cream and Vanilla Bean Ice Cream (my favourites!).
If you try it out I'd love to see your results on Instagram; just tag me @begoodorganics and #begoodorganics so I can come and admire your masterpiece!
That's it from me for this week. Have a great week ahead and I hope you enjoy some cakey goodness some where along the way.
Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart
Always use certified organic, local and fairly traded ingredients wherever possible
1 400ml can coconut cream/milk
1/3c coconut nectar
1/3c coconut oil (melted)
2 tsp grated ginger***
2 tsp vanilla extract
1/2 c dates (chopped)
Top with desiccated coconut and chopped almonds if desired
*For a wheat free option, replace this with 2/3 c buckwheat flour, 2/3 c brown rice flour, 1/2 c oat flour and 3 tbsp cornflour. You can also just use straight buckwheat flour (if you only want to pull out one flour container!), but I definitely prefer the taste and texture of the mixed flour blend. To make your own buckwheat flour, simply blend buckwheat in a food processor until fine. For a fully gluten free option, swap out the oats for an extra 2 tbsp buckwheat and 2 tbsp brown rice.
**Dried and activated if you have them already made up, otherwise just use raw.
*** If you don't have fresh ginger, ginger powder will also work great.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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