Snack attack!! It happens to the best of us.

I will never get tired of saying this, the best way to keep your life and diet healthy and stay on track,  is always to think ahead and to have a plan. You want to be ready when those snack attacks happen, when you feel stress or anxious and ‘need’ a bite. You want to make sure you reach for the right things, don’t you?

These Tangerine Ginger balls will be your best friends when those snack attack moments come your way!! They are perfect for post workout or ‘on to go’ snack. They are super easy to make, although you will need a food processor, and keep wonderfully in an airtight container in the fridge for a couple of weeks.

They are delicious without coating them, but for a more luxury treat you could coat them in cacao powder or in shredded coconut.

I made these pretty balls for an Brunch event I organized with my beautiful friend Gema and they were a total success. I used tangering and ginger essential oil to flavour them since the theme was cooking with essential oils, but you could perfectly use tangerine zest and ground ginger.

And because is Christmas and cookie boxes are everywhere, this tangerine and ginger wonder balls would look amazing as Christmas present

I hope you all enjoy these as much as I do!! Oh and if you upload a photo be sure to tag @healthyforkful, I’d love to see your creations!

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Tangerine Ginger Wonder Balls

Course Snack

Cuisine Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 25 small

Ingredients

• 32 dates pitted
• 60 grams quick oats
• 40 grams sunflower seeds
• 2 tablespoon cocoa powder
• 30 grams coconut flour
• 12 drops Tangerine Essential Oil (Young Living) (or 1 teaspoon of tangerine zest)
• 1 drop Ginger Essential Oil (Young Living) (1/4 teaspoon ground ginger)

Instructions

• Process sunflower seeds in a food processor until they turn tiny breadcrums. Remove and reserve.
• Add dates to the food processor and process until they form a thick paste. Add in oats, sunflower seeds, cocoa powder, coconut flour and essential oils (or zest and ground ginger).
• Roll dough into bite sized balls.
• Roll balls in cocoa (optional) and store in an airtight container.

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It may not be snowing in Barcelona, but the fact that on the street there is an average of 8 degrees at night makes me crave delicious warm dishes. The best thing of casseroles is that you can make large batches and eat the leftovers the next day, which are even better, with a settled and deeper flavor.

This stew is made with the basic ingredients of the cold season: pumpkin, kale and beans. Made over low heat in a spicy tomato stew, a fairly simple recipe that is one I tend to go always I feel like something warm and comforting. Cumin, cilantro and paprika were the spices I used, but a good curry would also look great. I used black beans but you could perfectly use white beans, chickpeas or even quinoa.

To make this delicious stew of pumpkin, kale and black beans used a hokkaido pumpkin, is a pumpkin with a wider and rounder shape than the usual buternutt squash, have a reddish skin that softens when cooked, you can even eat it!! It is one of the richest and most delicate pumpkins, if doesn’t have many fibers and has a harder flesh and with a delicious chestnut flavor. And besides, you can eat even raw!

Its orange color indicates that it is rich in beta-carotene, a provitamin that our body can transform into vitamin A. It also contains significant amounts of vitamin B1, B2, B6, C, as well as folic acid, magnesium, iron and phosphorus.

If you make this recipe, let me see it! Tag your photo with @healthyforkful on Instagram.

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Pumpkin, kale and black bean stew

This stew of pumpkin, kale and black beans is delicious, with exquisite and very subtle flavors, perfect for those days that we want something warm and comforting.

Course Main Course

Cuisine Healthy

Servings 2 people

Ingredients

• 1/2 red onion cut in julienne
• 1/2 pumpkin I used hokkaido
• 1 clove garlic
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 chilli pepper optional
• ½ teaspoon of paprika
• 200 grams of chopped tomatoes in a tin
• 500 ml vegetable broth or water
• 200 grams of black beans cooked
• 2-3 leaves of kale
• Extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

• Heat a little oil in a pot over medium heat. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 4 minutes.

  Add the pumpkin, a pinch of salt, and stir. Let the pumpkin cook for a few minutes, then add the garlic, cumin, cilantro, paprika and chilli if you want it spicy, leave a couple of minutes for the spices to release their fragrance. Add the tomatoes, broth or water. Cover and simmer until the pumpkin is tender, about 20-30 minutes. Add the black beans and cook for 5 more minutes.

  Add the kale, cover and turn off the heat, with the heat it will be done. Try and adjust the spices if necessary.

Notes

The leftover stew can be frozen or stored in the refrigerator for 3 to 4 days.

The post Pumpkin, Kale and Black Bean Stew appeared first on Healthy Forkful.

1st of Dicember means for me the beginning of the Christmas Season. Even if you can see tv ads, the xmas lights on the street, presents and turrone from early November, I am able to hold myself until the 1st of December to begin Xmas arragements.

When talking to Xmas the one thing that first come into my mind are COOKIES! Yes I love the American tradition of exchanging cookies, make few different types, decorating them, pack them in beautiful boxes and share them with friends and family.

Trully is that most of the cookies and traditional Xmas sweets are loaded with refinated flour, sugars and decorated with artificial colouring, but you always can twist a little bit the recipe and make them much more nutritious and healthy.

Today’s cookies are all made with natural ingredients, 100% pure cacao, organic butter, much less sugar and whole spelt flour, but the best that they are super yummy. Italian biscotti, o carquinyoles how they are called in Catalonia, Hazelnut and Chocolate Cookies or Healthier Gingerbread Cookies are the ones I propose to you today.

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Galletas de Jengibre, versión saludable

Clásicas galletas de jengibre pero más nutritivas y saludables.

Course Galletas

Cuisine Navideña, Saludable

Ingredients

• 165 gramos de harina de espelta integral
• ¾ cucharadita de maicena
• ¼ cucharadita de levadura en polvo
• 1 ½ cucharadita de jengibre molido
• ¼ cucharadita de canela molida
• ⅛ cucharadita de nuez moscada molida
• ⅛ cucharadita de clavo molido
• 30 gramos de mantequilla ecológica sin sal o aceite de coco, derretido y enfriado ligeramente
• 1 huevo grande de corral temperatura ambiente
• 1 ½ cucharadita de extracto de vainilla
• 60 ml de melaza

Instructions

• Mezcle la harina, la maicena, la levadura, el jengibre, la canela, la nuez moscada y los clavos en un bol mediano. En un bol aparte, mezcle la mantequilla y el huevo. Añada la melaza. Agregue la mezcla de harina, revolviendo hasta que se incorpore. Transfiera la masa al centro de una hoja grande de papel de horno y forme un rectángulo de 2 centímetros. Cubra la parte superior con otra hoja grande de papel de horno. Enfríe la masa durante al menos 1 hora.
• Precaliente el horno a 175°C y alinee dos bandejas para hornear con papel de horno.  
• Con ayuda de un rodillo estira la masa de las galletas, para que te sea más fácil, puedes hacerlo dejando los papeles entre la masa y el rodillo, así este no se pegará. Estírala hasta que tenga 0,5 centímetros de grosor. 

  Con un cortador de galletas, corta la masa y colóquelas en la bandeja preparada. Con los restos de masa, vuelve a formar una bola y vuelve a estirarla, repitiendo el proceso. 
• Hornee las galletas  durante 8-10 minutos. Sácalas del horno, déjalas enfriar 5 minutos antes de pasarlas a una rejilla para que se enfríen completamente. 

Notes

Podéis cortarlas con forma de muñequito, el clásico gingerbread men, o como he hecho yo, en círculo y luego decorarlas con un poquito de glaseado para hacerlas más festivas.

The post December ¡Healthier Christmas Cookies! appeared first on Healthy Forkful.

Last weekend I posted in Insta Stories this delicious tender spiced pumpkin cake and it caused a total furore. Lots of messages asking for the recipe, and because nothing please me more than satisfying my beautiful followers, here it is, the magic secret for this beautiful cake!

Pumpkins are in season, oooh yeah!! Halloween and Thanksgiving is making my house to look like a pumpkin yard, I love it, also it challenge me to use up all those pumpkin in sooo many different ways, soups, stews, pasta, currys, pancakes, tarts and cakes are my favourite way to use all those pumpkins. But I’m open to suggestions

I baked this in a cold night, and let me tell you it’s superb. It might be healthy, but trust me, it tastes so good. It’s super moist, and spiced with my favorite mix of fall spices…ginger, cinnamon and cloves.

Eating pumpkin is good for your health, it’s a highly nutrient-dense food, and one of the best sources of beta-carotene, a powerful antioxidant. It’s rich in fiber and vitamin C help us support heart health and regulating blood pressure.

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Spiced Pumpkin Cake

Course cake

Cuisine Healthy

Servings 1 loaf

Ingredients

• 1 free range egg
• 200 gr roasted pumpkin pureed
• 90 ml plant based milk
• 60 gr coconut sugar or panela sugar
• 110 gr spelt flour or oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground ginger
• a handful pecan nuts chopped

To serve

• thick yogurt or whipped cream

Instructions

• Preheat the oven to 170ºC, line a loaf pan with partchment paper.
• Add the egg, milk, pumpkin puree, oil, coconut sugar to a bowl and whisk until combined.
• Add the flour, ginger, cinnamon, cloves, baking soda, and baking powder to a different bowl and mix well. Pour the wet ingredients into the dry and stir until just combined.
• Pour the batter into the prepared loaf pan and sprinkle the chopped pecan nuts on top. Bake on a middle rack for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool for at least 10 minutes. Slice and serve with thick yogurt or whipped cream.

The post Spiced Pumpkin Cake appeared first on Healthy Forkful.

These Seed Crackers are super easy to make, crispy and full of seeds rich in nutrients and super good for your body. These salty cookies are delicious at any time, for breakfast with honey, with sliced turkey, with avocado, as snack after a workout, to serve with any dip, the truth is that you don’t need any excuses to give them a bite.

The best thing is that you can keep them for a couple of weeks, perfectly good in an airtight container and in a dark place. Sesame, pumpkin, sunflower, chia, poppy, all these seeds are delicious and provide you with a large amount of essential nutrients iron, omega 3, fiber, vitamins and minerals, which do wonders for our intestines, our skin, hair and in general for your whole body.

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Crackers con Semillas

Course Aperitivo, Galletas, Snack

Cuisine Saludable

Keyword avena, calabaza, centeno, crackers, espelta, girasol, semillas

Ingredients

• 50 g de semillas de girasol
• 50 g de semillas de calabaza
• 50 g de semillas de sésamo
• 25 g de semillas de amapola
• 25 g semillas de chia
• 100 g de harina de espelta o avena o centeno
• 1/2 cucharadita de sal marina
• 1/2 cucharada de sirope de arce o miel o sirope de arroz
• 1 1/2 cucharadas de aceite de oliva virgen extra
• 175 ml de agua

Instructions

• Precaliente su horno a 175 ° C. Forre una bandeja para hornear con papel de horno.
• Mezcla todos los ingredientes secos y revuelve bien.
• Mezcle el sirope de arce, el aceite y el agua en un bol. Agregue a los ingredientes secos y mezcle muy bien, hasta que todo esté completamente bien mezclado y se vuelva muy espesa, quizás tengas que esperar unos minutos para ello.
• Extiende la mezcla en la bandeja con ayuda de una espátula hasta que tenga unos 0,5cm de grosor, puedes hacerlo también con un rodillo, siempre poniendo un papel de horno entre la masa y el rodillo. 

  Usa la punta de un cuchillo afilado para marcar la mezcla en rectángulos.
• Hornear los crackers durante 20 minutos. Retire del horno y dales la vuelta, luego retire el papel de horno para exponer la parte inferior de los crackers. Ponga de nuevo en el horno por otros 20 minutos. 

  Están listos cuando están firmes y dorados alrededor de los bordes. Deje que se enfríe, luego rompa a lo largo de las líneas que has marcado anteriormente. 

The post Seed Crackers appeared first on Healthy Forkful.

This Luxurious Eggplant Dip is exactly what you need for all those family and friends reunions that are coming in the next few weeks.

It has a beautiful creamy texture, a mix of sweet and savory flavour that is so satisfying. Serve it with vegetables or some seed crackers and it will be the protagonist of your party table. If you prefer a deeper smoky flavour you could chard grill the eggplant instead of roast it in the oven.

Eggplant, or aubergine, although it’s considered a vegetable, it is actually a fruit as they grow from a flowering plant. Eggplants are a nutrient dense food, it’s high in fiber, manganese, folate and potassium. Rich in antioxidants, they help you to protect your body from free radicals (harmful substances). Because it’s rich in fiber can lower blood sugar preventing spikes and crashes.

The best is that eggplants are very versatil and super easy to add to your diet. Baked, roasted, grilled, sauteed, in stews, in lasagne, simply with some olive oil and balsamic vinegar or as a dip like in today’s recipe.

So many ways to cook it and enjoy it!

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Eggplant Dip

Course Side Dish

Cuisine Healthy

Ingredients

• 1 medium-large eggplant
• 1 handful walnut halves toasted
• 40 gr tahini
• 60 gr ricotta cheese or vegan yogurt
• 1-2 tablespoons fresh lemon juice
• ¾ teaspoon ground cumin
• 1 clove garlic opcional
• few leaves fresh mint
• sea salt & ground black pepper to taste

To serve

• chopped walnuts
• vegetables
• finely chopped mint
• olives
• Extra virgin olive oil

Instructions

• Preheat the oven to 200ºC and line a baking sheet with parchment.

  Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Bake eggplant until quite soft, about 40 minutes. Remove eggplant and let cool slightly.

  In a food processor, pulse the walnuts until they are finely ground. Add the tahini, ricotta or vegan yogurt, lemon juice, cumin, garlic, mint, salt, and pepper. Scoop the soft flesh out of the eggplant and transfer it to the food processor as well. Pulse until smooth dip, scraping the sides down if necessary. Adjust the seasoning if necessary.

  Serve the eggplant dip at room temperature with extra chopped walnuts, chopped fresh mint, a drizzle of olive oil, cut vegetables, seed crackers and olives.

The post Luxurious Eggplant Dip appeared first on Healthy Forkful.

These cookies are those that I like to bake over and over again, because they are amazing. Crunchy, delicate and super tasty. I often wrap them in beautiful packages and give them as a gift to family and friends. Another thing that I usually do is to make the dough, cut it and freeze it, so if there are unplanned visits at home, I just have to bake them and… surprise! freshly homemade cookies to leave them speechless, hehe. They are very easy to make and what I love about these cookies is that they are not too sweet.

They are made with spelt flour, an old grain that is related to wheat, but has a lower gluten content, so it is more beneficial to the digestive system. It could perfectly be replaced by oatmeal, which is a great source of soluble fiber that will help regulate your bowel function, in addition to reducing cholesterol and keeping you full for hours. In this recipe, I like to use butter, but you could use coconut oil too, I always choose organic butter, and although many demonize butter, it is a very rich source of vitamin A (necessary for sight and skin) , and vitamin D (essential to absorb calcium). Nuts such as hazelnuts are full of proteins that can help your body repair and also maintain a healthy immune system.

Do you need more reasons to get yourself into the kitchen to bake them?

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Hazelnut & Chocolate Cookies

Course Cookies

Ingredients

• 50 grams whole spelt flour
• 60 grams muscovado sugar or panela
• 80 grams organic butter
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 75 grams toasted hazelnut chopped into thick pieces
• 50 grams dark chocolate 75% (or cacao nibs) chopped

Instructions

• Sift the flour in a bowl.
• Place the butter in the bowl and whisk together with the sugar at low medium speed, until creamy, 1-2 minutes.
• Add the egg and vanilla, beat until mixed. Reduce speed and dry ingredients in three additions and chopped chocolate.
• Separate the dough in half and shape each half of elongated sausages. Cover with film and press both ends with the hand towards the center to tighten the dough. Chill prepared dough for at least 3 hours.
• Remove the cold dough and cut the cookies to a thickness of 1 centimeter. Place each cookie a couple of centimeters away on a baking sheet. Bake until the biscuits are lightly browned, about 18-20 minutes. Transfer the cookies to a grid to cool completely.
• Keep them in an airtight container for a week.

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Beginning of October, beginning of the week and World Vegetarianism day. Today is October 1st and begins a month dedicated to raising awareness of the importance of increasing the consumption of plant-based foods.

Last year we already talked about the subject in two extensive posts, the benefits of eating more vegetables, fruits, legumes or cereals and the key nutrients that you have to keep in mind when you make a transition to a vegetarian diet.

Today I wanted to give you some simple tips, but effective, that will serve for all those who want to eat more foods of plant origin:

1. Eliminate processed foods, especially meat

The first thing you need to do is start limiting your intake of processed foods and meat. This may not be easy since most of these foods have a high content of artificial sugar, fructose syrup, sodium and other chemical additives. Your body may want these things at the beginning, so be careful.

2. Know your plants.

Today there are many vegetables and fruits on the market, but some are more popular than others. Find out about different vegetables and fruits that you may not know much about to expand your horizons. Knowing how to prepare them properly also helps, especially if you thought you did not like a particular vegetable, preparing it in a new way could change your opinion.

3. Start adding more plant foods.

Start incorporating plant foods into your daily meals. You can also start eating fruit as a snack instead of chips and cookies. By gradually adding plant-based foods to your diet, you will get your body and mind accustomed.

4. Start cultivating your own plants

Consider starting a garden. Before planting anything, it would be better to start working the land to help loosen the soil and prepare it for gardening. Once this is done, you can start planting your vegetables and make sure you follow the instructions included in the package. Growing and harvesting your own food makes vegetables more available and you will also know that they are free of chemicals.

And to divulge how delicious are the vegetables, the stews with vegetables or the vegetarian burgers, I can not think of a better way than to make a small compilation of the most visited vegetarian recipes on the blog

The post Vegetarian Month: How to eat more plant-based foods appeared first on Healthy Forkful.

How many times have you sworn that you do not like vegetables? Do your children refuse to eat broccoli or anything green? It can be frustrating, for both, the chef who has worked hard to create a delicious and nutritious dinner and the dish end up rejected because the eater does not like vegetables, as for those who know, they should eat more vegetables because they are indispensable for a balanced and healthy diet, but they think that they do not like them.

I find this situation among my clients quite often, many, do not know what to do to make their children eat more veggies or even themselves. Many times it is because they are not used to have veggies in the house when they were kids, other times, it’s because they don’t know how to cook them.

As I always say, it’s a matter of re-educating the palate, little by little, small bites at a time, do not pretend to eat a whole bowl of broccoli, and love it, from day 1, because this will rarely happen. For don’t worry, I few small tricks that will help make vegetables more attractive and will make even the most stubborn to begin enjoying them and even love them.

1. Mix the veggies within other dishes

If a bowl of steamed chard does not appeal to you, then do not start with a bowl of chard! What you can do and you will find more desirable, is to add a handful of cooked chard to your pasta dish, serve it with a tasty sauce like a tomato sauce, grated cheese, so the chard will become a small part of a delicious food.

2. Play with flavors

I always say, herbs, spices, sauces are an essential part of cooking and can make the taste of a dish totally different, specially when we talk about vegetables. If you are thinking that you do not like Brussels sprouts, try to season them with a splash of balsamic vinegar, or spend a few minutes with olive oil and salt, then serve them with basil, chives or chopped parsley or try to serve them with a Peanut sauce to add an explosion of flavor.

3. Try different cooking methods

For me, this is the key, it is not the same to eat over-boiled broccoli, that raw in the form of couscous, the taste and texture are totally different. Therefore, if you were made to eat mushy tomatoes as a child and now you can not even think about them or maybe the raw kale is not your thing, try different methods of cooking them, as they will provide you with different flavors and textures of the vegetables. Sautéing green leafy vegetables like chard or kale make them tender and tender, while roasting vegetables such as Brussels sprouts or cauliflower gives them a delicious and crunchy texture that you can not get when you boil them or steam them, and also brings out the sweet side of these vegetables.

4. Experiment with sweet flavors

Although we are used to eating them as a salty options, a lot of vegetables match perfectly with sweet flavors. Add cinnamon or maple syrup to certain vegetables (it goes great with carrots and pumpkin) will increase the intake of vegetables in addition to satisfying your sweeter side.

5. Be creative

Vegetables can often be amazing substitutes for other ingredients such as flour or meat in classics such as pizza, pasta or hamburgers. Using them in this way will allow you to eat more vegetables while you do not even realize they are there. Try making an eggplant lasagne or a cauliflower burger.

As I always say, it’s a matter of re-educating the palate, step by step you’ll dislike less and when you least expect it, you’ll be worshiping them!

What tricks do you use to eat more vegetables? Share your experiences in the comments below, I’m sure they are fun and we all can learn from each other

The post How to eat more veggies even when you hate them appeared first on Healthy Forkful.

Healthy Birthday Cake, because following a healthy lifestyle doesn’t mean to give up delicious cakes, and even less if it’s your birthday!!

Taking care of yourself is not just eating healthy. It’s also about mindset, about sharing food, living the moment and enjoy a fulfilled life!

Many people who start quitting sugar, leaving refined foods, and eating healthy… are afraid to have a bit of a cake, even if it’s healthy sugared cake; or to enjoy a dinner with their friends, they believe if they do, they have failed to themselves… My biggest advice is just don’t punish yourself, go with it and don’t make a big deal about it, you can move fon from it. It’s important to understand that life is about balance! You shouldn’t be afraid, a bite of something that you won’t consider in your daily healthy life is not going to ruin your habits, your new life philosophy. Tomorrow will be a new day and you can keep up with your healthy routine. You can perfectly enjoy your nephew’s birthday cake and still be healthy! The enjoyment of the party, your nephew excitement… all those moments also nourish you!

80/20 is a ratio that I really love. Fill your plate with antioxidant-rich wholefoods 80% of the time, and enjoy your favourite, slightly less nutritious foods for the remaining 20%.

This birthday cake is made with whole and delicious nutrient dense ingredients. Happy eggs, unsweetened almond milk, wholemeal spelt flour, fresh strawberries, vanilla, rich mascarpone, Greek yogurt and yes some sugar as well, coconut sugar for the sponge and maple syrup in the frosting, but really tiny amounts if you compare with a traditional cake recipe or the store-bought ones. We could say this healthy birthday cake falls somewhere in between that 80%-20%, having more weight in the 80% side.

Who wouldn’t want a bite of it? This cake nourish you and even more important, provides happiness to your soul!!!

POSSIBLE VARIATIONS

Want to customize this healthy birthday cake recipe?  Feel free to…

Use a different type of flour: you could use oat flour or wholewheat flour instead of spelt flour. 

Use a xilitol instead of coconut sugar: xilitol is a natural sugar from the birch tree, it’s an excelent option for diabetics because it’s affects much less the blood sugar than the white sugar. Check the package to convert the amount, because it’s much sweeter. 

Use any fruit you like: I’ve used strawberries but you could use blueberries, raspberries, a mix of berries or diced apples or pears for example.

Make a big cake or tiny cakes: with this amount you can bake a 22cm cake or make two/three tiny cakes. For this last option, I use to bake the sponge in a flat tray and then cut tiny circles with a glass.

MORE FAVORITE CAKE RECIPES

If you look for more ideas of delicious and healthy cakes, check:

• this incredible chocolate and beetroot cake
• the Carrot Cake in it’s healthier version,
• this two colour celebration cake.

 

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Healthy Birthday Cake

Delicious and healthy birthday cake made with whole ingredients that will nourish your body and your mind.

Course Dessert

Cuisine Vegetarian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8 people

Ingredients

For the sponge

• 110 ml extra virgin olive oil or coconut oil
• 90 gr coconut sugar
• 1/2 tablespoon vanilla extract
• 2 free-range eggs
• 150 grams wholemeal spelt flour
• 30 grams ground almonds
• 1/2 tablespoon baking powder
• 1 pinch cream of tartar or few drops of lemon juice
• 125 ml almond milk or any other milk

For the frosting

• 500 grams mascarpone
• 180 ml Greek natural yogurt o skyr (super thick yogurt high in protein)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla powder
• 100 grams strawberries finely chopped

For decoration

• berries fresh or frozen
• fresh strawberries

Instructions

For the sponge

• Preheat the oven to 180ºC. Line a 23*30cm oven tray with parchment paper.
• In a big bowl beat the eggs, coconut sugar, vanilla and oil until smooth.

  In a different bowl, mix spelt flour, ground almonds, baking powder and cream of tartar. Gently fold it through the egg mixture.
• Add almond milk and mix gently.
• Pour the mixture into the prepared oven tray and bake for 20-30 minutes. Once cooked, remove from the oven and let it cool completely.

For the frosting

• Meanwhile prepare the frosting by stiring the mascarpone with a spatula until smooth. Add yogurt, maple and vanilla and stir until smooth.
• Take one third of the mixture into a different bowl and add the strawberries.
• Reserve both bowls into the fridge and let them set.

Assembling the cake

• Take the sponge and cut 6*8,5cm circles with a cookie cutter or a glass.

  Place one circle onto a serving plate. Scoop about 2 large tablespoons of the strawberry mascarpone mixture into the middle on the circle and smooth out to the edges.
• Add a secon circle and repeat the previous step. 
• Top with a thrid circle. Spredd vanilla mascarpone around and on top of the cake smoothing with a palette knife. Decorate with strawberry and berries.
  
• Make the same proccess with the other 3 circles. You will get two tine covered cakes.

Notes

This recipe makes 2*8,5cm cakes.

You could get a two layer cake of 22cm diameter by dividing the sponge mixture between two 22cm cake tins and baking them for 40 minutes aprox. When it's time to build it, place the strawberry mascarpone in between the layers and cover with the plain vanilla mascarpone.

EQUIPMENT

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