It’s still fig season and hopefully you can get your hands on these beauties! If you love figs as much like me than you need to try this cake, really quick!

What’s an upside down cake?

A lot of people think it all started with the famous pineapple upside down cake but it began way before the canned pineapple was invented. The first upside down cakes where made with seasonal fruits like apples or cherries.

According to most historians, the late 1800s were when the term “upside down cake” first began appearing. Up until that time, this type of cake was referred to as skillet cakes. This was because ovens have not always been common or reliable, skillet cakes were born of practicality. Cakes were made in the popular cast-iron skillets on top of the stove. Inverting a cake to reveal a topping was very popular as far back as the Middle Ages.

How to make this gluten free figs upside down cake:

First we start with making the caramel which will then be poured over the figs.
Over low heat stir sugar and water without boiling until all sugar dissolves. Bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel. Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.

The we make the cake batter, which is gluten free btw.!
In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.

Lets bake this deliciousness!
Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pour on top of cake.

Enjoy!

This fig upside down cake is so beautiful and moist that it will keep perfectly for several days. So you can easily make it ahead of time.

This is a short how to video from making my gluten free fig upside down cake:

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Gluten Free Caramelized Figs Upside Down Cake

4 from 140 votes

Recipe by Antonia Course: cake, celebration cake, DessertCuisine: worldly

Servings

12

Prep time

30

minutes

Cooking time

1

hour 

Calories

526

kcal

This is a wonderful recipe for a scrumptious Caramalized Figs Upside Down Cake. It's Gluten Free, made with Polenta, ground Almonds and the greek yoguhrt and the sour cream makes the cake extra special!

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Ingredients

• Caramelized Figs

• 9 9 figs

• 340 g 340 granulated sugar superfine

• 250 ml 250 water

• Cake batter

• 130 g 130 butter

• 3 3 eggs

• 220 g 220 polenta uncooked

• 200 g 200 granulated sugar

• 1 1 lemon only zest

• 200 g 200 greek yoghurt

• 150 g 150 sour cream

• 260 g 260 ground almonds

• 2 tsp 2 baking powder

Directions

• Preheat oven to 180°C and grease a 24cm spring form and line the base with baking paper.
• Remove the top of the figs and then carefully slice each horizontally into halves. Arrange the figs face down over the base of the springform.
• Over low heat stir sugar and water without boiling until all sugar dissolves. Then bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel.
• Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.
• Cake batter
• In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.
• Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pout on top of cake. Enjoy!

Equipment

• 24cm spring form

Nutrition Facts

• Calories: 526kcal
• Carbohydrates: 74g
• Protein: 10g
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 72mg
• Sodium: 113mg
• Potassium: 242mg
• Fiber: 4g
• Sugar: 53g
• Vitamin A: 510IU
• Vitamin C: 6mg
• Calcium: 139mg
• Iron: 1mg

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The post Gluten Free Caramelized Fig Upside Down Cake appeared first on Two Sisters Living Life.

It’s the 7th week of self quarantine and we Austrian people are very lucky because we haven’t been hit very hard by the COVID-19 virus. The home improvement stores are already open again and with may 1st small business can open their doors again too. But why do I tell you this will you ask yourself? Well… all that time at home with nothing to do let me gain some weigh unfortunately . Thats why I started swiping the unhealthy food and treats with healthy treats and dishes. Therefore I needed a chocolatey sweet snack when my sweet tooth was calling me. Healthy brownie bliss balls were born.

Healthy chocolate brownie bliss balls with tahini and cardamom are my new favourite vegan, gluten free and dairy free treat

The chocolate bliss balls are my new favourite thing to snack on when my blood sugar is low or whenever I feel like I deserve some chocolate. What I love the most is the subtle flavour of cardamom, tahini and the tonka bean. These spices go so well with chocolate that I can’t believe I didn’t combine those flavours sooner.

Chocolatey brownie energy balls are the perfect healthy treat and so easy to make

For these vegan healthy treats you only need a blender and the ingredients of course. Even my kids love these little bites full of good ingredients.

• First you need nuts. To be honest you can use any nuts you have at home or prefer. I use a mix of cashews and other mixed nuts.
• Secondly I use pitted dates as a natural sweetener. I love the taste of them very much.
• The spices. Tonka bean and cardamom and a pinch of sea salt. When you don’t have these spices at home its all good just leave them out or use something else like cinnamon or vanilla extract.
• Nut butter. For my recipe I use of course tahini as one part and another nut butter like peanut butter or almond butter for example.
• At last the coconut milk. You can swipe the coconut milk for any other plant based milk of course.
• Unsweetened cocoa powder: the cocoa powder is for the chocolate flavour and to cover the bliss balls.

Please make sure to rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Sweet healthy chocolatey hugs Nina <3

If you like the recipe you may wanna give Antonia’s back to school granola bars a try.

Vegan Brownie Bliss Balls with Tahini and Cardamon

5 from 11 votes

Recipe by Nina Course: Dessert, SnackCuisine: healthy, healthy snack

Servings

30

pieces

Prep time

30

minutes

Cooking time

0

minutes

Calories

66

kcal

Total time

1

hour 

These little healhty treats are the perfect sweet snack for the whole family. They are easy to make and the tahin and cardamom give them a unique and iresistible taste. It will be hard to stop snacking on them.

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Ingredients

• 1/2 cup 1/2 cashews

• 1/2 cup 1/2 mixed nuts

• 2 cups 2 dates pitted

• 1 tbsp 1 tahini

• 1 tbsp 1 nut butter peanut for example

• 1 tsp 1 cardamom

• 1 tsp 1 tonka bean grated, you can use vanilla extract instead too

• 3 tbsp 3 unsweetened cocoa powder

• 1/2 tsp 1/2 sea salt

• 2 tbsp 2 coconut milk

• 1 tbsp 1 dessicated coconut

• 1/2 cup 1/2 unsweetened cocoa powder for coating

Directions

• Soak the nuts for 2 hours in warm water.
• Drain the nuts and put them with all the other ingredients but the half cup of cocoa for coating, into a blender.
• Blend everything until smooth.
• Put the batter into a bowl cover it and let it rest for 1 hour in the fridge.
• Form little balls about the size of 1/2 a tbsp and roll them in the reserved unsweetened cocoa powder.
• You can keep the energy balls up to 2 weeks in an airtight container in your fridge.´
• Happy snacking <3.

Nutrition Facts

• Calories: 66kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 41mg
• Potassium: 129mg
• Fiber: 2g
• Sugar: 6g
• Vitamin C: 1mg
• Calcium: 11mg
• Iron: 1mg

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The post Healthy brownie bliss balls with tahini and cardamom appeared first on Two Sisters Living Life.

This is an easy, healthy dessert recipe for a healthy, low-carb cheesecake with blueberries. It is gluten-free, protein-rich, and baked in an iron pan.

I really like Skyr yoghurt. I don’t know if you know this special kind of yoghurt . It is very creamy and rich in tasting. Its similar to a low fat yoghurt but is high in proteins and has a creamier consistency similarly to cream cheese. Its perfect for a pursuit on a healthy lifestyle and above all it tastes delicious.

No, I don’t get paid for saying these praises . I just really like that food and since its similar in consistency to cream cheese its a perfect healthy substitution . But if you don’t have Skyr you can always use low fat greek yoghurt.

How did I develop this great healthy cheesecake recipe?

Since I’m trying to lose some weight but have always had a sweet tooth, I was experimenting with Skyr and eggs. Initially, I only wanted to create a mug cake recipe, which I could eat for breakfast or a sweet, healthy treat. Therefore, it should be easy and fast and whipped up on a whim. Long story short, I always had too much batter for one mug and, as a result, poured the batter into an iron pan because it was the only thing at hand :-).

Since I wanted to give this protein-rich recipe a very airy and fluffy texture, I separated the eggs and beat the egg whites with a pinch of salt until stiff peaks formed.

Healthy low carb cheesecake and where to start?

Prepare the iron pan with baking sheet and preheat the oven to 310 F° or 160 C°.

First we separate the eggs. As already said, we beat the egg whites until stiff peaks form and put aside.

In a medium bowl beat the egg yolks, the Skyr yoghurt (or low-fat greek yoghurt, or if you want it to be lactose free a vegan one), coconut sugar, orange peels and vanilla extract until smooth – about 2-3 minutes.

When everything is smooth as on the picture above, add the baking powder and the vanilla pudding powder. The vanilla pudding makes everything more creamy while binding unnecessarily liquid from the blueberries and the yoghurt.

Fold in the beaten egg whites and finally the blueberries. Gently fold the blueberries in. Above all don’t over mix the blueberries. Just fold them in 1-2 times. There should be a nice marbled effect in the dough.

Finally pour the batter into the iron pan and bake everything for about 45 minutes. The surface of the cheesecake should only be slightly wobbly. If you thing the mass is not stocked enough bake it another 5 minutes.

Take the iron pan out of the oven and let everything cool.

Variations:

You can make this healthy low carb – high protein cheesecake with any fruit you like. I already made it with blood oranges, raspberries and apples and it turned out great every single time.

You can add 2 tablespoons of poppyseeds to the batter for an extra flavour. The poppyseeds go very well with the blood oranges.

I hope you enjoyed my journey from a single mug cake to a healthy and easy cheesecake in an iron pan

We’d love to know what you thought about our recipes. Leave us a comment and tag us on social media @twosisterslivinglife . We’d love to hear from you and how our recipe worked out.

Love Nina

Healthy Cheesecake recipe for 2

5 from 9 votes

Recipe by Nina Course: Breakfast, Gluten Free Recipes, Healthy Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

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Ingredients

• 2 2 eggs (separated)

• pinch salt

• 3 tbsp 3 coconut sugar (or honey or maple syrup)

• 300 g 300 Skyr yogurt (or low-fat Greek yogurt or lactose-free yogurt)

• 150 g 150 blueberries (fresh or thawed)

• 1 tsp 1 vanilla flavour

• 1/2 tsp 1/2 baking powder

• 1 tbsp 1 vanilla pudding powder

• 1 tsp 1 orange peels

Directions

• Prepare an iron pan with a baking sheet
• Preheat oven to 310F° or 160C^
• In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside.
• In a stand mixer bowl, mix egg yolks, yogurt of your choice, coconut sugar, vanilla flavor, and orange peels until smooth, about 2-3 minutes.
• Add the baking powder and vanilla pudding powder, and mix until corporate about 30 seconds.
• Carefully fold the stiff egg whites into the egg yolk yogurt mass
• Mix the blueberries carefully into the dough in two short strokes.
• Pour everything into the prepared pan and bake for about 45 minutes or until the surface of the cake is slightly wobbly.
• Enjoy

Notes

• Instead of blueberries, you can use peeled blood orange slices, which gives this healthy treat a great tangy flavor.

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The post Decadent Healthy Cheesecake recipe, perfectly portioned for two. appeared first on Two Sisters Living Life.

My Polenta Almond cake is gluten-free and oh so very delicious!

We have in Austria a special red currant baiser sheet cake which is a speciality for the end of summer season and for our country. And it’s one of my favorite cakes. The harvest of red currants always announces that fall is not far away and autumn in Austria is always gorgeous! The changing colors of the trees and the beautiful landscape of my homecountry is something truly magical combined!

How to make this delicious cake

First – We start with the polenta almond lemon cake – gluten-free by the way:)

Preheat the oven to 160°C and prepare a 15cm cake pan.

Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Then beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta, salt and baking powder.

Spoon into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan. Don’t be afraid to over bake it, it is very moist even though the top has a deep brown color!

Brush some red currant jam mixed with some water on top of the cake.

Next – the red currants pavlova crown

The pavlova crown is based on Ninas recipe, which you can find here.

Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible. Preheat oven to 150°C.

Beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. I’ve used apple vinegar. Fold in the red currants carefully.

Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.

After one hour turn the oven off and let the Pavlova cool in the oven.

Very important under any circumstances don’t open the oven during baking and cooling while baking the pavlova crown!!

Carefully put the pavlova crown on top of the cake and decorate it with some more fresh red currants to your liking.

Love, Antonia

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Polenta Almond Lemon Cake with Red Currants Pavlova Crown

5 from 10 votes

Recipe by Antonia Course: cake, DessertCuisine: French, Italian

Servings

8

Prep time

25

minutes

Cooking time

45

minutes

Calories

513

kcal

This Almond Pollenta Cake with Currant Pavlova crown is based on the Austrian Ribisel (red currants) Baiser Cake. It is gluten-free and very delicious!

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Ingredients

• Cake

• 2/3 cup 2/3 granulated sugar

• 1 cup 1 butter

• 1 cup 1 ground almonds

• 1 tsp 1 vanille

• 3 3 eggs

• 1 cup 1 polenta

• 2 2 lemon zests

• 1 1 lemon juice

• 1 tsp 1 baking powder

• 1/4 tsp 1/4 salt

• Red Currant Pavlova Crown

• 2 2 egg white

• 1/2 cup 1/2 granulated sugar

• 1 tbsp 1 corn starch

• 1 tsp 1 white vinegar apple vinegar

• 1 cup 1 red currants

Directions

• Cake
• Preheat oven to 160°C. Butter and line a 15cm round cake pan with parchment paper
• Beat the butter and the sugar together using an electric mixer until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at the time. Fold in the lemon zest and juice, the polenta and baking powder.
• Sponn into prepared pan. Bake for 45-50 minutes or until cake is set and not wobbly. It should be deep brown on top. Cool in the pan
• Pavlova Crown
• Take a baking parchment and put the 15cm baking form on top and retrace it with a pencil. turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• beat the egg whites in a bowl of an electric mixer until soft peaks form. Gradually add the sugar and beat very well until the mixture is glossy. Sift the corn starch over the egg white mixture and add the vinegar. Fold in the red currants carefully
• Put the meringue int the middle of the drawn circle and spread everything evenly in a circle but leave about 2 cm free on all sides. Place in the oven and reduce to 120°Celsius and bake for about 1 hour.
• After one hour turn the oven off and let the Pavlova cool in the oven. Very important under any circumstances don’t open the oven during baking and cooling!!

Nutrition Facts

• Calories: 513kcal
• Carbohydrates: 52g
• Protein: 8g
• Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 122mg
• Sodium: 313mg
• Potassium: 171mg
• Fiber: 3g
• Sugar: 31g
• Vitamin A: 841IU
• Vitamin C: 9mg
• Calcium: 79mg
• Iron: 1mg

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The post Polenta Almond Lemon Cake with Red Currants Pavlova Crown appeared first on Two Sisters Living Life.

This is a wonderful recipe for an autumnly plum sheet cake. It’s an easy recipe and the perfect cake for a crowd. It’s gluten free, made with basmati rice and ground almonds and sugar reduced. This cake is ideal for an afternoon snack cake or a Sunday dessert for you and your family.

Fall is almost at our door steps. The air already holds the promise of colder weather and the leaves start to change their colouring from hues of green to more vibrant colours. I truly love this season. Especially when I’m fed up with the hot temperatures and the sweaty and sticky nights because the house holds about 1000° degrees Celsius 😉 . My kids are cranky too when the nights are as hot as the days. Without air-condition its almost unbearable. That’s why we are all so happy and welcoming fall with everything we have . That leads us directly to this beautiful recipe for an Autumnly Plum Sheet Cake!

1000 and 1 autumnally plum sheet cakes!

I love developing new recipes and exploring new flavours. Most of the time it’s a very rewarding job but it also holds it’s challenges especially when you aren’t 100% satisfied with the outcome but your family begs you on their knees to just stop baking the same cake over and over again. I can’t help myself I have to redo it over and over again until I feel satisfied with what I baked or cooked up. I know sometimes I can be a real tyrant but believe me I just do it for the greater good of baking and enjoying food ;-).

Why do I use Basmati Rice for most of my gluten free baked goods.

I know many people of you have problems with their gut and are sensible to gluten or if nothing else just try to develop a healthier lifestyle for themselves and their families. It’s the same for me. I always had a sensitiv gut and can’t eat everything I like on a daily base. I started thinking about what alternatives there are for white flour. As you may noticed most of our recipes are without white bleached flour and are mostly naturally sweetened and or sugar reduced.

Healthier recipes!

We like to enjoy sweet things but at the same time we like to make our food healthier and more enjoyable for us. That’s why we most of the time use spelled flour, sweet potatoes or ground basmati rice instead of white flour. And it’s the same for this sheet cake with ripe plums .

Rice is a stable in every household.

Rice in general is a stable in almost every house and it’s the same for me that’s why I like to use it for baking. It’s one thing I will always have at home. The difference is that my choice of rice is always basmati. I love the taste and I always buy organic which is very important for my baked goods. Organic tells me that it’s hopefully free from pollution coming through air, pest control, water and other factors.

Basmati is a very slim corn and it’s easy to ground it at home in your blender to flour. It has almost the same behaviour when used for baking as normal flour. It’s just very important to ground it very very fine.

Let’s start baking and just stop talking about anything other than the plum sheet cake, will you please Nina?!?

The important things first!

• The basmati rice needs to be grounded in your blender as fine as possible. That’s important because if the ground rice is to course the batter needs more liquid and has to stay longer in the oven.
• All ingredients need to be at room temperature, if some of the ingredients are to cold you don’t get a homogenous batter and that is important for the success of every baking recipe. So please take all the chilled fresh ingredients out of the fridge 20 minutes before you start baking.
• Measure everything accurately .
• The butter and the sugar must be whisked until light pale and fluffy. That will be about 10 minutes.
• The egg whites need to be beaten until very stiff. Please fold them in gently into the dough.
• Don’t count on your oven to be exactly like mine. Please have an eye on your cake . That means always put a wooden skewer into the cake to make sure that it is done .

Autumnly plum sheet cake.

1. Start with preheating the oven. That’s always a good first step 😉
2. Prepare the baking sheet with baking paper.
3. In a medium bowl mix together all dry ingredients.
4. In another medium bowl mix together the milk, greek yoghurt (or as I prefer skyr yoghurt), vinegar and vanilla extract.
5. Separate the eggs and beat the egg whites until very stiff.
6. In a bowl of stand mixer start creaming the room soft butter cubes with the brown sugar until pale and fluffy. About 10 minutes.

Half of the work is already done.

1. Add the egg yolks one at the time to the butter mixture and mix until just incorporated.
2. Ad in 5 steps alternately the wet and the dry ingredients starting and ending with the dry ingredients. Mix until slightly incorporated.
3. Now gently fold in the stiff egg whites with a spatula. Don’t overdue it. We want all the air in the batter.
4. Pour the batter onto the prepared baking sheet and put the plum halves with the cut side up gently on top of the cake batter. Arrange the plums next to each other in neat rows.
5. Sprinkle the sugar-cinnamon mixture on top of the cake.
6. Put the cake into the oven and bake for about 35 minutes or until a wooden skewer comes out clean.
7. Let the cake cool down and cut it into 10x10cm squares.

Enjoy the cake as it is or with some powdered sugar or if your are extremely brave ;-), add some beaten and slightly sweetened cream on top.

f you tried my fall recipe for this flavourful sheet cake , make sure to leave some kind words and rate it please.

Don’t forget to tag us on Instagram @twososterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos what we are up to at the moment.

Juicy and sticky plum flavoured hugs yours truly Nina

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Autumn Plum Sheet Cake

Here you'll find a moist and delicious plum sheet cake recipe which is perfect for Autumn and ideal to use up all those delicious plums which you now get at every farmers market. The cake is made up in 30 minutes, is sugar reduced and gluten free.

• 170 g butter (room temperatured and cut in small cubes)
• 170 g brown sugar
• 4 large eggs (at room temperature and separated)
• 1 tsp vanilla extract
• 360 g Basmati (organic would be best, you can use normal parboiled rice too)
• 100 g ground almonds
• 15 g baking powder
• 150 ml milk (room temperature)
• 200 g greek yoghurt (or skyr yoghurt)
• 1 tbsp white vinegar (you can use apple vinegar too)
• 1 kg plums (pitted and cut in halves)

Sprinkling

• 2 tbsp brown sugar
• 1 tsp ground cinnamon

1. Preheat the oven to 180° degrees Celsius or 350° degrees Fahrenheit.

   Prepare a baking sheet with baking paper.

   It's important that all the ingredients are at room temperature so lets take out butter, milk, eggs and yoghurt 20 minutes before starting with the baking.

   First of all its important to ground the basmati rice in your blender until very fine, almost like flour. The finer the better.

   In a medium bowl mix together the ground rice, salt, baking powder and ground almonds.

   In another medium bowl pour together the milk, yoghurt , vanilla extract and vinegar and stir everything thoroughly with a spoon.

   Cut the room temperatured butter into small cubes and put it into the bowl of a stand mixer with the whisk attached.

   Add the brown sugar and whisk everything for about 10 minutes onto medium high. scrap the sides down with a spatula from time to time.

   The butter-sugar mixture is ready when it's a creamy , pale and fluffy batter.

   Seperate the eggs into egg yolks and egg whites.

   Add the egg yolks to the butter mixture one at a time with the speed on medium low. Just mix every egg yolk until incorporated.

   Now mix in the try ingredients and the liquid ingredients alternately in 2 steps and end with the try ingredients. Mix until almost incoperated. Dont overbeat the batter.

   Mix the egg whites in medium sized bowl until very stiff.

   Fold in the stiffened egg whites carefully .

   Pour the batter onto a baking sheet prepared with baking paper and arrange the plum halves carefully on top of the cake next to each other in need rows. Dont push the halves into the dough just put them carefully on the cake.

   Mix togehter the brown sugar and cinnamon and the it even over the cake.

   Put the sheet into the preheated oven and bake for 35 minutes or until a wooden skewer comes out clean.

   Let the cake cool to room temperature and cut into squares.

   Enjoy the cake with some sprinkled powdered sugar or right out of the sheet pan 😉

   Sticky kisses and hugs

   Nina

You may also be interested into our deliciously good gluten free Banana Bread with Chocolate peanut butter Swirl

The post Autumnly Plum Sheet Cake appeared first on Two Sisters Living Life.

This recipe for coconut milk rice pudding is vegan, gluten-free and naturally sweetened!

There are many different kind of recipes for milk rice or milk rice pudding and every country has it’s own variation.

In Austria this is called Milchreis; English milk rice pudding. It’s a stable in every household and you can even buy it ready-to-eat in the supermarket. There is even a brand which sells its white-short grain rice under the name Milchreis, which is especially for making Milchreis. It’s super simple to make. We, Austrians eat it in the morning for breakfast, as a snack in front of the TV (like my boyfriend) and as a dessert.

The classic Austrian “Milchreis” is made with milk, rice, pinch of salt and vanilla and topped either with some sugar and cinnamon or with fresh fruits!

Sounds good, eh?

Let’s get to the question how to make this super simple deliciousness?

• First of all gather all the ingredients for the milk rice pudding and then put everything in a medium saucepan. Mix well.
• Place over medium heat and bring to boil, stirring often.
• Reduce heat and simmer for 25 minutes (depending on the type of rice) or until rice is soft and mixture thickens. stir often.
• Serve with mango sauce (mango slices purred in mixer previously)

Be careful, there is a higher risk for burning when making the milk rice!

Love, Antonia

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Coconut milk rice pudding with mango

Every country has it's own kind of milk rice. In Austria and Germany ours is called Milchreis – kind of milk rice pudding. This recipe is for a vegan and gluten-free coconut milk rice pudding topped with mango sacue. Perfect for breakfast, snack or dessert!

• 1 cup white medium-grain rice
• 4 cup coconut milk
• 1 pinch salt
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 mango

1. Mix the rice, salt, coconut milk, maple syrup and vanilla in a sauce pan.

2. Place over medium heat and bring to boil, stirring often.

3. Reduce heat and simmer for 25 minutes (depending on the type of rice) or until rice is soft and mixture thickens. stir often.

4. Serve with mango sauce (mango slices purred in mixer previously)

Enjoyed the recipe? Maybe you’d like to try our recipe for tropical pineapple-coconut galette too.

The post Coconut milk rice pudding with mango appeared first on Two Sisters Living Life.

This is the best gluten free banana bread recipe you will ever make. It’s only made with healthy ingredients, non dairy and made with Reyhani basmati rice. Topped is this goodness with a yummy peanut butter chocolate swirl. You can make it in your blender and it’s ready for the oven in about 10 minutes.

You already know that Antonia and I like to support local businesses and farmers. And we proudly support Reyhani! Reyhani is a small family business in our hometown Graz and the people there love what they do! Their passion is rice. But its not an ordinary rice! The people at Reyhani focus on organic and fair-trade certified rice which means that their rice is free of harmful substances and pollution and that the people working on the rice fields get the chance to work under positive and humanely conditions and get fairly payed for what they do.

Organic. Fair Trade. Environment friendly.

Reyhani focuses to obtain rice from the best growing areas around the world, where the environment is perfect and non polluted and no conventional harvested rice crops are adjoined.

Did you know that their basmati rice gets the nutty unique flavour because the best growing area for basmati rice is on the Himalaya? I love that Reyhani shows so much passion and love for their products and the people working on these rice fields for them. The wrapping is made of paper and therefore environment friendly. That is what we love about a business. They think about the future and how they can contribute to make this world a better place.

Banana rice Bread.

I know it sounds a little bit crazy but this banana bread is awesome and if you wouldn’t know what ingredients I used you would never guess that it’s gluten free and made with rice.

This recipe was developed after Reyhani wrote us their first email. I loved the idea to invent something with rice. But I knew from the beginning that I didn’t want to do some ordinary bowl which is so popular at the moment. Anybody can do a rice bowl but only experimentalists can set the kitchen on fire and develop awesomeness from scratch 😉 .

Easy and fast that’s the way we do gluten free banana bread.

I’m totally in love with recipes made in a blender and you are lucky this IS one for the blender.

Before I start with the recipe I give my cashews(70g) and 6 dates a hot bath for about 10 minutes.

ThenI blend my beautiful delicious basmati rice(120g) until very fine almost like flour. The finer the better.

After blending the rice I add the :

• soaked cashews and dates
• 2 eggs at room temperature
• 120g coconut yoghurt or any other yoghurt
• ground almond meal (70g)
• 2 tablespoons coconut oil
• 2 very ripe bananas
• 1 teaspoon ground cinnamon
• 1 pinch of salt

Blend on high for about 5-7 minutes or until its a very homogenous batter. I add the 2 teaspoons of baking powder and blend for another 10-20 seconds.

Peanut butter chocolate swirl.

For the swirl:

• pour 1/3 of the basmati rice batter in a small bowl and stir it together with 2 teaspoons of creamy peanut butter, 2 tablespoons of unsweetened cocoa powder and 50ml almond milk.

Make me ready for the oven.

Preheat the oven to 180° Celsius and prepare a loaf pan with coconut oil and sprinkle it with almond meal. Alternately pour the light batter and chocolate batter into the loaf pan and swirl the batter with a wooden stick or a small thin knife.

Decorate the banana rice bread with 1 banana as you like and sprinkle the top with coconut sugar. Bake this delicious goodness for about 45 minutes or until a wooden tooth pick comes out clean.

After the gluten free banana bread is almost cooled drizzle it with some honey, lean back and enjoy it with your loved ones!

This is one of my families favourite recipes at the moment and I know that you will love it as much as they do!

If you try this banana bread, be sure to leave a comment and rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #twosisterslivinglife on Instagram so we can see your beautiful creations.

Sticky hugs and kisses

Nina

You may also like our healthy coconut chocolate chia pudding pods.

Glutenfree banana bread with basmati rice and chocolate peanut butter swirl

Are you looking for a delicious gluten free banana bread recipe? Than this is the right recipe for you. It's made with basmati rice, nuts and sweetened with dates and a chocolatey peanut butter swirl to make things interesting.

• 120 g basmati rice
• 70 g ground almonds
• 70 g cashews
• 5 dates (pitted)
• 2 eggs (large)
• 3 bananas (ripe, 2 for the cake and 1 for decoration)
• 2 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 100 g coconut yoghurt
• 2 tsp baking powder
• 1 tbsp brown sugar (for the topping)

Peanut butter Swirl

• 2 tbsp peanut butter
• 50 ml almond milk
• 15 g unsweetened cocoa powder

Banana bread

1. First soak the cashews and the dates in hot water for 10 minutes and strain after that.

   oil a loaf pan and sprinkle it with ground almond meal.

   Pour the rice into a blender and blend until finely ground.

   Add the soaked and drained dates and cashews, 2 bananas, ground almonds, eggs, coconut oil, coconut yoghurt and cinnamon and blend until everything is a homogenous batter.

   Add the baking powder and blend for another 10 seconds.

   Pour 1/3 of the batter into a separate bowl for the swirl.

peanut butter swirl

1. Heat the peanut butter and almond milk for 30 seconds.

   mix peanut butter and almond with a spoon together until runny.

   Add 1/3 of the batter and the cocoa powder and mix everything together with a spoon.

Putting everything together

1. Preheat the oven to 180° Celsius or 360° Fahrenheit

   Alterantely pour the banana bread batter and the peanut swirl into the prepared form and make sure to top it with the swirl.

   Swirl through the batter with a wooden stick and decorate the top with the third banana and sprinkle with brown sugar.

   Bake for 45 minutes or until a tooth pick comes out clean.

The post Deliciously Good Basmati rice banana bread with peanut butter chocolate swirl appeared first on Two Sisters Living Life.

Originally this recipe is from a food blogger friend of mine. Jan from “Taste Is Yours” recommended his cake recipe when I was looking for a new weekend baking project some time ago. Of course he said I would miss out on something if I wouldn’t try it. Thats typically man isn’t it ?!? Always so sure about themselves and their abilities.

Decadent Saffron Rice Cake and why experimentalists are underrated

Since it’s not in my nature to follow rules or recipes I never made the original recipe. Its just not in my nature. My hubby always complains about setting the kitchen on fire one day or something like that but until now all is good and well and our home is still standing. I’m a very intuitive person when it comes to baking and cooking and experience taught me a lot. That is why I instantly knew when I read through Jan’s recipe that the only ingredients staying unchanged will be the eggs, the butter, baking powder and the saffron threads everything else had to go or would be replaced .

Being an unrecognised kitchen goddess and experimentalist by heart can be a very hard destiny. Almost always no praises when it comes to epic dishes

Decadent Saffron Rice Cake: Special cakes need a special coronation.

Pavlova! The name alone could be of a charismatic Russian noble woman. Thats what I’m always thinking when I hear Pavlova. And a Pavlova on top it should be. Pavlova + saffron = a match made in heaven

Originally Pavlova was a Russian Prima Ballerina and I think the meringue should be like a light and airy ballerina skirt. the recipe was created in honour of Pavlova after or during one of her visits in 1920 to Australia or New Zealand. The Pavlova is an important traditional dessert both in Australia and New Zealand.

Decadent Saffron Rice Cake: Celebrating decadents with saffron and butter – Part one of Decadency

At the beginning of every recipe it’s important to prepare and measure all ingredients and bring everything to room temperature. Since I was at the beginning of developing a new recipe I started out with all the ingredients I wanted to use. This are the already measured and tested ingredients.

• 100g Butter. Sorry I can’t exchange butter. Its the essence of a good decadent cake.
• 100g Sugar because I can’t cream butter with dates and of course because we need Special.
• 2 large Eggs, the best option would be local and organic
• 50g ground almonds, that’s part of my flour substitution
• 180g basmati rice, yes you heard right no rice flour which you have to buy in a special grocery store. No I used basmati rice from a small local business and ground it in my food processor as fine as possible
• 1/4 teaspoon of safran threads
• 1/2 teaspoons of salt
• 260ml almond milk
• 1/2 teaspoon of vanilla extract
• 1 teaspoon vanilla pudding powder or corn starch
• 2 teaspoons baking powder

How to Prepare Part One

• Preheat your oven to 180° Celsius and grease a 20cm round baking form with butter and flour the form with ground almond meal
• At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.
• In another medium size bowl mix all the dry ingredients together
• I creamed the butter and the sugar about 7 minutes in my KitchenAid until pale and very fluffy
• After that I added the room temperatured eggs one after another and cream for another couple of minutes
• add the dry and wet ingredients alternately to the butter eggs mixture. The batter will be very runny but that’s totally fine. the rice needs more liquid during the baking.
• Let the batter stand for about 10 minutes.
• After the 10 minutes stir the batter thoroughly through with a spoon.
• Pour the batter in the prepared baking form
• Bake at 180° Celsius for about 70 minutes or until a wooden tooth pick comes out clean
• Let the cake cool to room temperature and spread some strawberry marmalade on top

Lets crown it with a Pavlova – part 2 of Decadency

I’m sharing the method which works best for me. I know there are a lot of recipes out there but this works for me best.

Making a Pavlova can be very tricky and sometime when the air is too moist it will not get a crispy outer texture but will maybe stay a normal sticky meringue . But that’s ok it will taste delicious too.

• 2 large egg whites
• 90g white sugar
• 1 tablespoon corn starch
• 1 teaspoon whit vinegar (but I made this recipe with apple vinegar too)
• 200g strawberries, hulled and cut in 0,5cm thick slices
• 2 tablespoons balsamic vinegar
• 1/2 teaspoons vanilla sugar
• 60g or more sugar to taste
• 300g plain coconut sugar or cream
• strawberries and peaches for decoration

How to Prepare Part 2

The Pavlova

• Take a baking parchment and put the 20cm baking form on top and retrace it with a pencil
• Turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• Beat the egg whites in a bowl of an electric mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy.
• Sift the cornflour over the egg white mixture and add the vinegar.
• Fold everything carefully
• Put the meringue int the middle of the drawn circle
• Spread everything evenly in a circle but leave about 2 cm free on all sides
• Form a hollow in the middle
• Place the baking sheet into the oven and reduce to 120°Celsius and cook for about 1 hour
• After one hour turn the oven off and let the Pavlova cool in the oven.
• Very important under any circumstances don’t open the oven during baking and cooling

Balsamic roasted strawberries

• put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes. Strawberries should not be to soft cooked
• Let everything cool

Crowning the Cake

• Top the saffron rice cake with warm strawberry jam
• Put the Pavlova on top
• Spread the coconut yoghurt or beaten cream in the hollow
• put about 2 tablespoons of roasted strawberries on the cream
• Decorate everything with fresh strawberries , flowers and peaches slices and drizzle some more roasted strawberries on top

This Decadent Saffron rice cake with a Pavlova crown is my contribution to the Austrian Food Blog Awards 2019 in the Category “Lebe, Liebe, Backen”. I hope you enjoyed my recipe I know it needs a little longer than your average cake recipe but believe me it’s worth all the work and time.

A lot of hugs and sugary kisses Nina

You may also be interested in our delicious whole grain carrot cake scones with honey and lemon glaze.

*Note: My recipe won an Austrian Food Blog Award 2019 in the category “Liebe, Lebe, Backen” – which is the baking category. It was the most popular category and had the most entries.

Decadent Saffron Rice Cake with Pavlova Crown

This is my award wining recipe for a delicious gluten free Saffron cake made with ground rice and topped with a crispy and fluffy Pavlova Crwon and balsamic roasted strawberries

Saffron Rice Cake

• 100 g butter (romm temperature)
• 100 g sugar
• 2 eggs (large and room temperature)
• 50 g ground almonds
• 180 g basmati rice (grounded in your blender until as fine as flour)
• 1/4 tsp saffron threads
• 1/2 tsp salt
• 260 ml almond milk
• 1/2 tsp vanilla extract
• 2 tsp baking powder
• 2 tbsp strawberry jam

Tthe Pavlova Crown

• 2 egg whites (from large eggs)
• 90 g water
• 1 tbsp corn starch
• 1 tbsp white vinegar

Roasted Balsamic Strawberries

• 200 g strawberries (hulled and cut into 1cm thick slices)
• 2 tbsp balsamic vinegar
• 1/2 tsp vanilla sugar
• 60 g white sugar (or more to taste)
• 300 g coconut yoghurt (plain or vanilla flavoured)
• 1/2 cup strawberries

The Safron rice cake

1. Preheat the oven to 180°Celsius and grease a 20cm in diamiter round baking form with butter and flour the form with ground almonds.

   At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.

   In another medium size bowl mix all the dry ingredients together.

   Cream the butter and the sugar for about 7 minutes in your stand mixer until pale and very fluffy.

   Then add the room temperatured eggs one after another and cream for another couple of minutes.

   Add the dry and wet ingredients alternately to the butter mixture. The batter will be very runny but thats totally fine. The rice needs more liquid during the baking.

   Let the batter stand for about 10 minutes.

   After 10 minutes stir the batter thoroughy with a spoon.

   Pour the batter in the prepared baking form.

   Bake at 180°C for about 70 minutes or until a wooden tooth pick comes out clean.

   Let the cake cool to room temperature and spread some strawberry marmelade on top.

   
   
   

The Pavlova Crown

1. Take a baking parchment and put the 20cm baking form on top to retrace it with a pencil.

   Turn the paper and put it on the baking sheet. The circle should be visible.

   Preheat the oven to 150°Celsius.

   Beat the egg whites the bowl of your stand mixer until soft peaks form.

   Gradually add the sugar and beat very well until the mixture is glossy.

   Sift the corn flour over the egg whites mixture and add the vinegar.

   Fold everything carefully.

   Put the meringue in the middle of the drawn circle.

   Spread everything evenly in a circle but leave about 2cm free on all sides.

   Form a hollow in the middle.

   Place the baking sheet into the oven and reduce to 120°Celsius and bake for about 1 hour.

   After one hour turn the oven off and let the Pavlova cool in the oven.

   Very important under any circumstances do mot open the oven during baking and cooling.

   
   
   

Balsamic Roasted Strawberries

1. Put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes.

   Strawberries should not be to soft.

   Let everything cool.

   
   
   

Crowning the cake

1. Top the saffron cake which you smeared wit hwarm strawberry jam, with the Pavlova

   spread the coconut yoghurt or beaten cream into the hollow.

   Decorate everything with fresh strawberries and eatable blowers and drizzle with some more roasted strawberries liqiud on top.

The post Decadent Saffron Rice Cake with Pavlova Crown – Award winning recipe appeared first on Two Sisters Living Life.

Savory sweet potato and spinach waffles and how I’m trying to find my way to new health

I originally invented this recipe for my whole30 diet which I started about a week ago. I’m doing whole 30 because I have had health issues for yearsand that diet is one of my last tries to get a handle on my health.

I’m a morning person and hence I need my breakfast in the morning. But since I’m not allowed to eat my beloved oatmeal I wanted to invent something different because I can’t eat scrambled eggs or chia pudding every morning ?.

Have you ever been on a paleo diet and wanted to have waffles or bread? You may have tried one or too recipes where you had to use soaked cashew nuts? Gotcha ?? Yes me too . I tried to make bread but it was just a soggy wet sponge. Not good. Not good. But I knew that sometimes cashews do the trick for a good consistency.

Savory Sweet Potato & Spinach Waffles are so good!

I’m an experimentalist by heart! That’s why sometimes there are big explosions in my kitchen. But sometimes I get lucky and find some good things in my inventions too like these waffles.

I have a good sense for baking. I know how to whip up a cake or pancake batter without a recipe. Maybe its not perfect but it will always work out. When you bake as long as I do, I think you get a common sense what is working and what is not and of course I’m sure I tried at least 600 recipes and most of them worked the same way. The tricky recipes are the healthier ones where you try to omit regular ingredients with healthier ones. Especially when you can’t use flour.

First things first: Ingredients!

Sweet Potatoes: Since I always have sweet potatoes at home and I know that many healthy recipes call for them due to their starch and their natural sweetness I used one for my recipe.

Spinach: I added spinach because I love the taste and they give a nice green colouring.

Herbs: herbs because – Hey they are HERBS! They are awesome and give your dish that little extra taste kick. You can use whatever you like. I like mixed herbs with dill, parsley, chive and because its spring you could add wild garlic.

Eggs:I need something for the binding. Sure you could use instead two flaxseed eggs. Every person living a vegan lifestyle will know what is meant ;-).

Plant based milk: its optional. you can use it instead of the water in which the cashews are soaked.

Baking powder: the batter has to rise

The process of making!

So first I pricked a medium sized sweet potato (about 200g) and cooked it in my microwave on high for about 4-5 minutes. I turned on my waffle iron on medium high heat but I’m sure everyone know best which temperature works with his waffle iron.

While my sweet potato cooked I put the thawed spinach, the soaked cashews with the soaking water or with the plant based milk, eggs, herbs and salt into my food processor. When the sweet potato is cooked and peeled I added it to the other ingredients and blent everything until smooth and homogenous. At last I added the baking powder and just blent it for a couple of seconds. Don’t overdo it otherwise the baking powder will not do his job.

Let everything sit for a couple of minutes. The waffle dough will rise more.

When the skillet is hot use about 3 tablespoons of batter for one waffle. I cooked my waffles for about 7 minutes.

What is a waffle without the toppings.

Am I right or am I right ?!? The best part about waffles are the toppings.

You know there are thousands of possible choices on how to top your waffle but since I’m on a strict food diet my choices are a little bit limited. Since we have spring I used cooked green asparagus as one of my toppings. You know nothing is better than a looooot of goodies on my waffles.

My choice of toppings:

Green asparagus and cherry tomatoes: The easiest way is to simply bake the green stalks and tomatoes with some salt, pepper and olive oil in the oven.

Eggs: There has to be at least one egg on a savory breakfast waffle. Doesn’t matter which style But my preference at the moment is poached ;-).

Avocado slices: avocados are a perfect match for almost everything.

Green Pesto: I need a sauce for my waffles and there are 2 good reasons why a pesto is always a good choice. First its very easy to make and second it always tastes delicious .

Salad leaves: I always like some fresh salad leaves too for an added vitamin kick ;-).

This is a great recipe for every brunch or breakfast. You can make the waffles in advance and just heat them up in your microwave before serving it with the toppings. You can keep the waffles up to 4 days in your fridge in an airtight container.

I hope you will enjoy my recipe and please let me know how it is going for you. Tag us on our social media accounts @twosisterslivinglife or on Facebook we are more than happy to share your picture in our stories . IIf you have any questions leave us a comment. We will be more than happy to answer all of your questions.

LOVE Nina

You maybe are also interested in our recipe for a healthy guilt free Banana Bread

savory sweet potato and spinach waffles – gluten free, whole30 & lactose free

This is a delicious and easy recipe for guilt free savory waffles. They are made with spinach, sweet potatos, a lot of herbs and cashews. Ideal for breakfast, brunch or any other time of day.

• 1 sweet potato (medium size about 250g)
• 100 g frozen spinach (thawed)
• 100 cashews (unsalted)
• 3 eggs (large)
• 200 ml water (hot )
• 2 tbsp herbs (fresh or frozen)
• 1 1/2 tsp salt
• 2 tbsp baking powder
• 2 tbsp coconut oil (for the waffle iron)

How I like to eat my waffles

• 12 cherry tomatoes
• 4 asparagus
• 1 tbsp coconut oil
• 1 avocado (sliced)
• 50 g rocket (or any other salad leaves)
• 4 eggs (poached or any style you want)

1. Soak the cashews for 10 minutes in the water

   Prick the sweet potato with a frok about 5-6 times and put the patoto for 4 minutes into the mircowave, peel the cooked potato

   put all ingredients except for the baking powder into a blender and blend on high until smooth, if the batter is to dry at some more water

   it should be like a thick pancake batter

   add the baking powder and blend another couple of seconds but dont over beat it.

   Heat your waffle iron to medium heat and grease the waffle surface with coconut oil.

   it depends on your waffle iron but use about 3-4 tbsp of batter for one waffle.

   cook the waffles as you usual do.

   The waffles should be brown at the ridges.

My toppings

1. Heat the oven to 220°C or 420°F

   Put the asparagus and the cherry tomatoes on a baking sheet and season everything with salt and olive oil

   Put the veggies into the oven and broil everything for then minutes.

   Slice the avocado in thin slices .

Puting everything together

1. take one wafle and add some salad leaves on top

   arange the one quarter of the avocado slices on one side 3 broiled cherry tomatoes on the other side.

   The middle is reserved for our hero the egg

   cut one brioled asparagus in half and arange on top

The post Savory Sweet Potato and Spinach Waffles appeared first on Two Sisters Living Life.

I’m always game for trying new things. Especially when it comes to baking and cooking. Normally you would say that’s good since I’m a food blogger. Can’t be one without making things my way

Story to my Gluten Free Almond Polenta Mini Cakes recipe

Most times my hubby is very happy with me and my cooking and baking skills but there is one recipe I’m not allowed to experiment with. It’s my mother in laws gluten free almond polenta cake recipe. Every time I make this cake for him he observes me like a hawk. Yeah, it’s not allowed to mess with his mothers holy recipe.

Therefore it is a good thing that I mess with her recipe quite a lot . My man is not always around and so there are more versions of this cake as one would ever know. Everything is more interesting when it’s not allowed .

The glaze!

First I would normally start with the gluten free almond polenta cakes but for this recipe I will start with the glaze or pin pointing it, the rhubarb syrup. I love rhubarb! I have already used these stalks for about 10 dishes and the season haven’t fully started yet.

For the rhubarb drizzle syrup I put the pink stalks, white sugar and the water into a small pot and let everything simmer and reduce for about 10 minutes. It may be that you have to add some more water. I don’t want everything to get burned. It’s also very important that you use white sugar. Normally I use for all my recipes coconut sugar but for the sake of beauty use white sugar, please. Otherwise your syrup will be more brown than pink.

After cooking everything thoroughly, filter everything through a mesh. We need the syrup mostly for the drizzle but please reserve 2 tablespoons for the glaze.

I use only cooled syrup for the glaze otherwise this will be a very runny business. The glaze itself is easy cheesy. Start out with one tablespoon of syrup and gradually add SIFTED icing sugar until and another spoon of syrup as needed. The glaze should be thick like a medium runny cake batter

The cake!

The Mini Cakes are very easy made and only need about 10 minutes of preparing.

You need to cream the sugar and the butter about 10 minutes until its a very light and fluffy pale cream. the sugar should be dissolved at this stage. Gradually add the eggs one add the time and give them a good mix. PLEASE make sure that all ingredients have room temperature .

After Adding the eggs add all the other ingredients and mix until incorporated. Don’t over beat the batter. Fill the batter 2/3 full into the buttered and floured muffin tins and bake for about 30 minutes or a toothpick comes out clean. I love to back with lower temperature! It gives your cakes the time to rise evenly. The turmeric will intensify the color of your cakes which looks very awesome with the light pink glaze.

When the cakes are ready let them cool for about 10 minutes and transfer them to a cooling rack and drizzle them with the syrup. After the cooling glaze these lovely things and sprinkle some dried strawberry crumbs on top.

I hope you enjoyed this post and I would be immensely happy if you gave these cakes a try.

Love Nina

Already tried this recipe? Awesome! Tag us @twosisterslivinglife and share your results with us.

You may be interested in our Healthy no Guilt Banana Bread.

Rhubarb Glazed Polenta Almond Mini Cakes – Gluten Free

These are the perfect Sunday afternoon sweet treats for you and your family. They are easy to make and the rhubarb glaze fits perfectly to the yellow compact mini cakes.

Cake batter

• 150 g butter (room temperature )
• 150 g coconut sugar
• 4 large eggs (beaten)
• 1/2 tsp almond extract
• 1 Lemon (finely grated zest and juice)
• 200 g ground almonds
• 200 g instant polenta (or corn flour)
• pinch salt
• 2 tsp baking powder
• 1 tsp tumeric (ground)

Rhubarb syrup

• 100 g rhubarb (pink , cut into pieces)
• 50 g white sugar
• 50 ml water
• 1 cup icing sugar

1. Preheat the oven to 160 C° or 320F°

   Prepare a muffin tin with butter and flour the forms

   in a medium bowl cream on medium high speed the butter and the coconut sugar until its a light pale cream, about 5-8 minute 

   add one egg after the other and mix for another 7 minutes

   Add zest and juice of one lemon, salt and the almond extract mix until corporate

   Add the ground almonds, polenta and baking powder  and mix until corporate. 

   Fill the dough into the prepared muffin forms. Fill the forms about 2/3.

   Put the the tin into the oven and bake for about 30 minutes or until tooth pick comes out clean.

   When the mini cakes are ready let them cool for about 10 minutes and afterwards transfer them onto a cooling rack.

   Drizzle the top of your mini cakes with some rhubarb syrup when they are still hot. Top is the smaller side

   level the bottom of your mini cakes with a cake knife if necessary. 

   
   
   

Rhubarb glaze

1. Put all ingredients without the powdered sugar into a pan and let everything cook on medium heat for about 10 minutes or until the rhubarb is thoroughly cooked

   Everything should be pink

   Strain everything through 

   Save to tablespoons for the glaze

   Drizzle the top of the hot cakes with the syrup

   Mix one tablespoon of rhubarb syrup and half a cup of sifted powdered sugar together. Mix well. Gradually add Powdered sugar until the glaze is as thick as a cake batter.

   Pour the glaze over your cooled mini cakes

The post Gluten Free Almond Polenta Mini Cakes with a delicious Rhubarb glaze appeared first on Two Sisters Living Life.