So one of my best friends; Rose baby Rose (who is amazing) has made it her mission to create cakes that I can eat..! Obviously these are for special occasions and can’t be eaten every day due to the amount of eggs in them, (maximum 4 a week/1 a day if you are following the MS diet) but they are so much safer for people with MS to eat than traditional cakes and treats. And the Tea Loaf recipe uses just one egg, so technically you could eat that several times a week – especially if you are sharing it with others!
Here is a selection of Rose’s finest finds so far 🙂
Chocolate Brownies (makes approx 16) 2 cups cooked black beans drained, 4 organic eggs, 2 tbsp olive oil, 1 tbsp vanilla, 1 cup honey, 3 tbsp cocoa powder, ½ tsp baking powder, ¼ tsp salt, 8×8 baking tray
Preheat oven to 350F Process all ingredients in a blender until smooth Scrape batter into greased baking tray Bake for 25 to 30mins
Sweet Potato Muffins (makes approx 12)
4 oz oats, 4 oz organic wholegrain spelt flour*, ½ tsp bicarbonate, 1 tsp baking powder, ¾ tsp nutmeg, ¾ tsp cinnamon, 8 oz sweet potato – boiled & mashed, ½ cup agave syrup/honey (125ml), 3 tbsp olive oil,/rapeseed oil, 2 tbsp raisins, ¼ cup almond milk(60ml), 1 organic egg – beaten, muffin cases/tin
Preheat oven to 180C (375F) Mix oats, flour, bicarb, baking powder, & spices Add sweet potato, honey, oil, raisins, milk and egg – mix together so all dry ingredients are moisture – don’t over mix Spoon into muffin cases/muffin tin Bake until firm and golden (15-20mins)
And not forgetting the classic Tea Loaf, thanks Moom! This has been adapted to be 100% ms-diet friendly:
500g dried fruit, green tea (fruity kind works well), 350g (3oz)organic buckwheat flour, 2 tbsp honey, 2 tsp mixed spice or cinnamon, 1 organic egg
Put dried fruit in a basin & cover with hot fruity green tea. Leave to soak overnight if possible (or at least an hour or two if you just can’t wait). Put buckwheat flour, mixed spice, honey & egg into a bowl mix, add fruit & most of liquid, mix If a bit dry, add more liquid Put into cake tin and bake for 45mins If you want a lighter texture add 2 tsp baking powder. Buckwheat flour needs quite a lot of liquid – I am still playing around with quantities, so far 300ml seems to be almost perfect, I will update once I find the perfect amount!
Thank you Rose!!!! All together now: #Rose baby Rose#
And while we’re at it, why don’t we listen to another of my best friends? The fabulous Jesuton?!!! Shake it lady 🙂