Exquisite Private Chef
  • Home Page
  • About
    • Testimonials
    • Publications
  • Bespoke Services
    • Sample Dishes
    • Sample Menus
    • Cooking Lessons
    • The Complete Package
    • Exquisite Retreats
    • Seasonal Tasting Menu
    • The 30-Day Reset
    • Vouchers
  • Blog
  • Contact
  • Newsletter
  • Nutrunity UK

It's All About FOOD™

ORIGINAL RECIPES BY EXQUISITE PRIVATE CHEF
All Articles written by
Olivier Sanchez NTDip ND rCHNC MNNA MGNC MGNI

Sweet Potatoes and Gingerbread Trifle

29/9/2019

0 Comments

 
Picture






















A delicious, heaven recipe as part of my Diabetes Management week. 

Recipe (serves  6–8):


Preparation: 15 minutes
Cooking: 25 minutes


Gingerbread
250 g Buckwheat flour
250 ml water (hot)
50 g Organic molasses
100 g coconut sugar
100 g butter
1 egg
1 ½ teaspoons baking powder
1 tsp cinnamon (ground)
1 tsp ginger (ground)
½ tsp cloves (ground)

½ tsp sea salt
¼ tsp nutmeg


Sweet Potato filling
2 large sweet Potatoes
400 ml coconut milk
1 tsp cinnamon (ground)
1 tsp ginger (ground)
¼ tsp nutmeg

¼ tsp allspice


Nut Cream
200 ml cold water
75 g cashew nuts
50 g Brazil nuts
50 g Almonds
50 g Hazelnuts
2 tbsp sesame seeds
1 tsp vanilla extract
This sounds like the perfect Christmas treat, doesn’t it?

I wanted to introduce to you a new way to look at dessert and steer you away from the thought that sweet have to be made with loads of flour and sugar, and then covered with even more sugar.

Created over 2 decades ago, my signature avocado mousse still manages to convert even the sweetest of tooth. Today, as part of my Diabetes Management week, I am taking this a step higher. This dessert is surprisingly sweet and tasty and can regal adults and children alike; perfect for a playdate, a bookclub treat, or indeed Christmas.   

My favourite is the sweet potato filling. It just tastes as delicious as real toffee and will bluff the most sceptical of your friends.
What could be better than that?
​There is no added sugar!!!
 

For a delightful vegan variation, remove the egg and replace with an egg-replacement mixture (1 tbsp chia seeds or linseeds, or both soaked in 6 tablespoons of water) and butter with coconut butter or your favourite vegan butter alternative.



     1. Pre-heat the oven to 180˚c and line a cake tin with parchment paper. Butter and flour slightly.

     2. Using your mixer, cream together the butter and sugar. Add the egg and once fully incorporated, add the molasses.

     3. Gently combine the sifted dry ingredients with the mix and finally the hot water. Transfer the batter into the prepared pan.

     4. Bake for about 1 hour. The cake is ready when the blade of a knife comes out clean. Leave to cool in the pan.

   5. To prepare the sweet potato filling, peel the potatoes, cut them into small chunks and boil until cook. Place the cooked sweet potatoes inside your food processor bowl and blitz until smooth. Add the coconut milk and and the spices and blitz until well-combined. Set aside to cool. N.B. Add more spices for even more flavours.

   6. For the nut cream, place all ingredients inside your mixer and blitz until you have obtained a smooth, cream-like texture. The nut cream will thicken as it rests. Preferably, make it 2 hours ahead so it can reach the desired consistency.

    7. To serve, start by adding a layer of the crumbled gingerbread at the bottom of individual glasses or cups, or a large serving bowl. Then add a layer of the sweet potato mix and finally a large spoon of the nut cream. Repeat until you have used all the ingredients. You can also sprinkle some gingerbread crumbs over the top and may be a spoon of wild blueberries for added antioxidants and sweetness.   ​
0 Comments



Leave a Reply.

    It is all about FOOD™

       This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
    For in-depth articles on nutrition,
     visit: www.nutrunity.com. 


    Author

       Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.
     Also a leading lecturer on the UK-first Natural Chef and Vegan Natural Chef courses,

    Archives

    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    March 2020
    January 2020
    December 2019
    September 2019
    June 2019
    May 2019
    April 2019
    March 2019
    December 2018
    September 2018
    August 2018
    May 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    September 2017
    July 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    November 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015

    Picture

    Categories

    All
    Animal Welfare
    Anti Inflammatory Diet
    Anti-inflammatory Diet
    Antioxidants
    Christmas/Festive Recipes
    Coaching
    Comfort Food
    Diabetes
    Environment
    Fermented Foods
    Food As Medicine
    Food As Nature Intended
    Food Related World News
    Free From Diets
    Gluten Free
    Gluten-Free
    Health & Safety
    Healthy Eating
    Healthy Living
    Healthy Snack
    Keto
    Newsletter Article
    (NLP) POSITIVITY
    Nobu
    Nutrition
    Organic
    Outbreaks
    Paleo
    Protein Rich
    Protein-rich
    Published Work
    Raw
    Recipe Of The Month
    Restaurant Review
    Smoothies/Juices
    Stress
    Superfoods
    Thought Of The Day
    Tip Of The Chef
    TRUE Paleo
    Vegan/Vegetarian
    Vitamins & Minerals

    RSS Feed

    Foodies100 Index of UK Food Blogs
    Foodies100

      Survey

    Submit
Home
Blog
Dégustation
Cooking Lessons
FAQ
T&Cs
Charity
Vouchers
Contact
Cookies and Privacy
The information contained herein, including, but not limited to, texts, graphics, images, links, and other materials, blog articles and newsletters, is intended for general informational purpose only. It does not address any individual circumstances, and it is not a substitute for professional medical advice, diagnosis or treatment and should not be relied on to make decisions about your health. Always seek the advise of your physician with any questions you have regarding your medical care.
Content and pictures wherein are subject to copyright. You are not authorised to use, reproduce, modify, distribute or share, in part or in its entirety, without the written permission of Exquisite Private Chef. 


share the love...
​

click "I like" or follow me
on social medias
Picture
EXQUISITE PRIVATE CHEF 
Where Gourmet Food meets Health™
© Exquisite Private Chef. 2015-2020. All right reserved.
  • Home Page
  • About
    • Testimonials
    • Publications
  • Bespoke Services
    • Sample Dishes
    • Sample Menus
    • Cooking Lessons
    • The Complete Package
    • Exquisite Retreats
    • Seasonal Tasting Menu
    • The 30-Day Reset
    • Vouchers
  • Blog
  • Contact
  • Newsletter
  • Nutrunity UK