Guest post: “Good for you cakie”

Hello bakers and cake-lovers!

A year ago my awesome cousin Rachel,  invited me over for some baking. Being cousins and all, she knows I have a secret love for baking as well. Not a coincidence, we have the same baking-queen grandmother after all!

I have this habit to healthy  things up as much as I can, without losing any flavor. So she gave me the challenge to come up with a new recipe for her cool website that would be healthy, light, vegan and most importantly divine. Challenge accepted! Not only do I love creating recipes from scratch, but getting the opportunity to write a guest post for a site as awesome as this one made me feel honored!

After some research and brainstorm sessions, this is what I came up with. A nutty, earthy and chocolaty light cupcake. Completely vegan, and healthy too! It gets its nutty flavor from the almond meal and it’s earthy because of the buckwheat flour. Buckwheat is not really a wheat. It is actually a berry, filled with nutritious fiber and magnesium. It has a grey-ish color and a unique flavor to it. I also love baking buckwheat pancakes, they always come out light and fluffy and are really satisfying. To make my cakie a little sweet, I used raw cane sugar and rice syrup. Unlike refined white sugar, these two sweeteners have a lot more nutritional value. They are much easier on your body and ensure my bakeries aren’t too sweet. I also find that using syrups keeps everything nice and moist.

Without any further ado, I would like to share the recipe of my latest masterpiece: the “Good for you Cakie”!

First of, collect all your ingredients for the recipe. I find it easy to measure out and prepare all ingredients before doing anything else. This way you can be sure you will have all your measurements right and ready for when you need to incorporate them into the dish.

Prep your ingredients: 1 cup whole wheat flour, ½ cup buckwheat flour, ¼ cup cocoa, 1 tsp baking soda, ½ tsp salt, 5 tbls almond meal,1/3 cup vegetable oil, ¾ cup water, 1 tsp vanilla, 1 tsp apple cider vinegar, ½ cup raw cane sugar, 5 tbls rice syrup, 1 replacement egg (1 tbls water & 1 tbls ground flaxseeds)



Next, prepare your flax-egg by mixing the flax-seeds with the water. Let this mixture sit for a while, so the flax-seeds absorb all the liquid.





Then, combine all your dry ingredients in a bowl. Starting with your flour…




…then the buckwheat flour..




.. and your almond flour.




Cocoa powder!




And sugar of course.





Don’t forget the vanilla sugar. This really gives it an extra dimension.





And lastly the baking powder and salt.





Mix this up so all the ingredients are combined. I like to use a whisk.





Now it’s time to add the wet ingredients. First up, rice syrup.





Next the vegetable oil,




Apple cider vinegar.




Your flax egg goes in next.




And lastly add water.




Now it’s time to mix! You can use a whisk or a spatula, whatever works for you. Just make sure all the lumps are out.



Now it’s time to pour the batter into your lined cupcake tins.






Ready for the oven!

Bake for 15-20 minutes on 180 degrees Celsius or until a toothpick comes out clean.

Let the cakes cool of for a while; that’s the hardest part, I know!

I tried to create a topping out of chopped up hazelnuts and cashews, cocoa, almond meal, coconut oil, vanilla and agave syrup. I haven’t found the perfect concoction yet. Basically it was a hot mess!

Luckily these cakies are light, fluffy and divine all by themselves. So go ahead, give ‘m a try! Easy vegan, healthy baking, satisfying your sweet tooth without any regrets.










Guest post: “Good for you cakie”
Recipe Type: Cupcake
Author: Stacey Mac Donald
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12
  • Dry
  • 1 cup whole wheat flour
  • ½ cup buckwheat flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • 5 tbls almond meal
  • ½ cup raw cane sugar
  • 1 packet of organic vanilla sugar
  • Egg
  • 1 tbls water
  • 1 tbls ground flaxseed
  • Wet
  • 1/3 cup vegetable oil
  • ¾ cup water
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 5 tbls rice syrup
  1. Prep your flax-egg, let set for a couple minutes
  2. Combine all your dry ingredients in a bowl
  3. Combine all your wet ingredients including the flax-egg and mix well
  4. Add your dry ingredients to your wet and mix with until you have a smooth batter
  5. Poor the batter into your lined cupcake pans
  6. Bake for 15-20 minutes on 180 degrees Celsius or until a toothpick comes out clean
  7. Let the cakies cool for a while

Yummy Goji Berry, Blueberry and Honey Muffins

goji berry, blueberry and honey muffins

The goji berries and blueberries make sure these muffins are stuffed with delicious antioxidants and healthy. And more importantly, mixed with the sweetness of the honey, they are absolutely yummy!

I actually made these healthy muffins when I was in the mood for something healthy and wanted to bake. I almost always have goji berries and blueberries as a snack so I decided to make some muffins out of them. I recently saw a recipe by Lorraine Pascale for pumpkin muffins which looked delicious. I decided to take her recipe as a base to work out my own muffins. Just in case they would turn out great I decided to photograph the process and boy am I glad I did, because they turned out great!

So here’s what I did:


First, grab your essentials, honey, self-raising flour, wholemeal flour, oil, milk, quark (or plain yoghurt), goji berries, blueberries, baking powder, bicarbonate of soda, salt and a couple of eggs.





Next, either get some papercups, or make your own by cutting squares of baking paper.





Next, take your squares of baking paper and push them into your muffin tin so that the paper sticks up.





Now take your flours and sieve them.





Whatever is left over in the sieve. Keep it and set aside. We’re going to use it later.





In a bowl, add the quark (or plain yoghurt),










Sweeten it with honey,





Add the berries. But make sure you keep some berries aside. We’re going to need them later on as well! Mix it all up and leave to soak for a couple of minutes.





Lightly whisk the eggs.





Pour the whisked eggs in te soaked milk and berries mixture.





Add the oil.





Mix it all up.





Once mixed it’s time to combine the wet with the dry ingredients. Pour the wet ingredients into the dry ingredients.





Gently fold together the ingredients. Make sure you don’t overwork the mixture.





This is just perfect, don’t worry about any lumps you might see in the mixture, they’ll disappear later. It’s best not to overwork the mixture too much. If you do you’ll end up with a muffin with a tough, heavy mixture, that’s not yummy at all. So when you see the lumps, just think ‘My lumps, my lumps, my lovely muffin lumps’. You know, from the Black Eyed Peas song, My Humps…? Even if you don’t know it, when folding the mixture, just use it as a mantra not to overwork your mixture. You’ll never have a ‘heavy’ muffin again!





Now, here’s when I realised that pouring in the mixture into the muffin tin using the bowl I mixed everything up in wasn’t going to work. So I poured it in a bowl I could pour it out from. I suggest you use the correct bowl from the start, it’ll save time and dirty dishes as well.





Now pour in the muffin mixture about 3/4 into the prepared papers in the muffin tin.





Doesn’t that look lovely already?





Now take some of the leftovers of your flour that you set aside earlier and sprinkle it on top.





Next, add some of the left over berries and sprinkle them on top as well. Doesn’t that look lovely already? It’s all in the details!





Repeat the process till you’ve filled you’re entire muffin tin. Put it in the oven and bake for about 20-25 minutes.





When done, they should look like this, well risen and when a skewer is inserted in the centre it comes out clean.





Take out of the muffin tin and leave to cool on a cooling rack.

Don’t you just want to eat them just by looking them? These healthy muffins don’t just look cute, they are absolutely yummy as well! You can eat them as is, or you can make them a little less healthy and eat them with some cream cheese and drizzle a little honey on top. YUM!!

I hope you enjoy this recipe. As always, don’t forget to comment and rate the recipe if you’ve tried it. I’d love to hear how they turned out for you!

UPDATE: 16 May 2012
Today this recipe got mentioned on an online section of one of the leading Dutch newspapers. It got mentioned on an article about how goji berries are considered a super food.


Yummy Goji Berry, Blueberry and Honey Muffins
Recipe Type: Muffin
Author: Cakies
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
The goji berries and blueberries make sure these muffins are stuffed with delicious antioxidants and healthy. And more importantly, mixed with the sweetness of the honey, they are absolutely yummy!
  • 60ml/2fl oz vegetable oil
  • 180gram/6½ oz self-raising flour
  • 130gram/4½ oz wholemeal flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • pinch salt
  • 2 eggs, lightly beaten
  • 100ml/4fl. oz quark (or plain yoghurt)
  • 275ml/10fl. oz milk
  • 240ml/8fl. oz honey
  • 100gram/3½ oz goji berries
  • 120gram/4 oz dried blueberries
  1. Preheat the oven to 200°C/400°F. Prepare a muffin tin with paper cups. Or if you want to go the fancy route, oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
  2. Sift all the dry ingredients (flours, baking powder, bicarbonate of soda) into a large bowl. Stir in the salt. Set aside any wholegrain that’s left in the sieve.
  3. In another bowl, combine, milk, honey and most of the berries. Keep some berries aside for decoration. Let it stand for about 2 minutes so the berries can suck up some of the liquid.
  4. Stir eggs and oil into the honey and milk mixture and mix well.
  5. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture.
  6. Fill the muffin tin by 3/4 with the batter. Sprinkle the reserved wholegrain and left-over berries over the muffins.
  7. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
  8. Eat as is, or you can eat it with a little bit of cream cheese, maybe drizzle a little bit of extra honey on top. YUM!

Be careful not to over-work the muffin mixture or it will result in a muffin with a heavy texture.



Fresh Mango and Ginger Quark Pie

mango and ginger quark (or yogurt) pie

I was just preparing this recipe for my blog when I got a message from one of my connections on Hyves (the Dutch version of Facebook) if I knew any healthy pie recipes. I thought about it for a bit and couldn’t really think of any. All of a sudden I realized that the recipe I was working on right now, is a semi healthy one. If you use low-fat items and decrease the amount of sugar this could be a really healthy pie!

In my case though I didn’t use any low fat items, but I’m pretty sure it’ll taste nice with some substitutes.


So here’s what you need: Ginger Nuts cookies, butter, quark (or yogurt), double cream, sugar, lemon and ginger.





Next, take a spring form cake tin and lightly butter it.





Take the top part off of the tin and put baking paper on the bottom of the tin. The butter will help the baking pager stick to the tin.





Put the top part back on and cut around the tin to remove the excess baking paper.





Next, put some baking paper on the sides as well.





Now it’s time to get you’re Ginger Nut cookies. Mine are home made Rockhard Ginger Nuts, just the way I like them, but you can just buy your favourite brand.

Now I have to say, that at this point, I suggest you get your blender and crush those cookies till they’re dust. Trust me that is the easiest way. However, in my case, my blender broke, so I had to result to some old fashion methods, which is putting the cookies in a bag,





Taking a rolling pin (I suggest a wooden one and not the one I have in the photo here, that one doesn’t work for this…)





Put the bag in between a cloth and start banging till it’s all nice and fine, just as if you’ve crushed it in an electric blender.





Just keep on banging it till it looks like this! (30 seconds in a blender, or in my case, 15 minutes manual labour…)





Next it’s time to melt the butter.





Add the melted butter to the cookies.





Stir until just combined.





Pour the mixture into your tin.





Take a spoon to spread evenly across the tin and flatten. Next it’s time to transfer the tin to the fridge so the bottom of the pie can set.





Next, take your mango (make sure it’s a nice ripe mango) cut along side the core  so you’ve got a thick slice of mango. With your knife slice the mango in small pieces (smaller than in the picture), but not all the way through though! Make sure the mango is still sticking to the skin.





Next turn the skin backwards so the flesh of the mango is exposed. Now you can just run your knife past the skin and the bits of mango will just fall off! Do the same with other part of the mango and slice the rest of the mango in small pieces. Do keep a few slices of mango for decoration.

Ofcourse, you can just peel and slice the mango any way you want, but I find this way to be one of the easiest ways. Set aside your little chunks of mango.





Next take your gelatine and soak them into cold water for at least 5 minutes.





Take the zest of the lemon and set aside.





Take your zested lemon and squeeze it for some lemon juice.





Into a saucepan add lemon juice and ginger extract.

I actually made this ginger extract myself by grating a piece of ginger and squeezing it through a sieve. It takes a bit of work, but it does give the pie a little bit of extra ginger flavour. If you don’t feel like grating ginger you can skip this step.





Add a couple tablespoons of water and warm the mixture through on a low heat.





When the mixture is warm (not boiling) it’s time to add the gelatine. First squeeze the gelatine leaves before adding it to the mixture.





Now dissolve the leaves in the lemon juice mixture while stirring constantly. Once the gelatin is completely dissolved let it cool down for a bit.





In a bowl combine the quark (or yogurt) with the sugar and lemon zest.





Once mixed it should look like this. This tastes amazing already!





In a separate bowl, pour in your double cream.





And mix to a stiff consistency.





Next, add your mango pieces into the quark mixture.





Then pour in your gelatin mixture.





And stir.





Now scoop in your whipped cream and fold and gently mix into your quark (or yogurt) mixture).





I can eat it just like this, but I won’t…





Take your spring form cake tin out of the fridge and pour in the quark mixture. And put back into the frige for at least 2 hours. This is when the hardest part starts, waiting…




Once set, top it with the slices of mango you set a side. Be creative!





Once you’re ready to serve it’s time to take the spring form off. Take off the sides.





And tear off the baking paper.






Now doesn’t that look delicious?? I absolutely LOVE this pie! I can eat a piece of this everyday! I like the way the ginger combines with the mango. You could use a different base for the pie of course, it just won’t be a ginger and mango quark pie anymore, just a mango quark pie, which I’m sure tastes delicious as well. But my suggestion would be to try this and tell me if you love it just as much as I do!

Don’t forget to comment and rate and star my recipe when you’ve tried it!


Fresh Mango and Ginger Quark Pie
Recipe Type: Pie
Author: Cakies
Prep time: 25 mins
Total time: 25 mins
The ginger combined with quark (or yogurt) and ripe mango makes this a very fresh no bake pie. It can also be a very healthy one, just use low-fat items and decrease the amount of sugar.
  • 200 gr/7 oz Ginger Nuts cookies
  • 50 gr/1.7 oz butter
  • 10 gelatin leaves
  • 1 lemon
  • 500 gr/2 cups quark (or plain yogurt)
  • 200 gr/1 cup castor sugar
  • 250 ml/8 fl.oz heavy cream
  • 1 mango
  • 1 tsp ginger extract
  • Accessories
  • spring form cake tin 24 centimeter
  • baking paper
  1. Put the cookies in a food processor and crush into crumbs. If you do not have a food processor you can also put the cookies in a plastic bag in between a kitchen towel and bash it with a rolling pin.
  2. In a saucepan or microwave, melt the butter. Mix the melted butter into the cookie crumbs.
  3. Soak the gelatine leaves in cold water for 5 minutes.
  4. Peel the mango and cut into small pieces. Keep a few strips of mango for decoration. Clean the lemon thoroughly and grate the rind. Use a fine grater.
  5. Squeeze the lemon and put the juice into a saucepan. Add to this 2 tbsp of water, 1 tsp ginger extract and warm it up on low heat.
  6. Squeeze the gelatine leaves and dissolve the leaves in the lemon juice mixture while stirring constantly. Once the gelatin is completely dissolved let it cool down for a bit.
  7. In a bowl combine the quark with the sugar and lemon zest. In a separate bowl, whisk the cream to a stiff consistency.
  8. Gradually stir the gelatin mixture into the quark mixture. Add the mango pieces. Next gently stir in the whipped cream try to keep some air in the mixture.
  9. Pour quark/whipped cream mixture into the springform. Let the cake firm up in the fridge for at least 2 hours. Once the cake has firmed up you can decorate it with strips of mango.

Instead of quark you can use plain yogurt. For a stronger ginger flavor you can add some finely grated ginger. Ginger extract can be made by grating a piece of ginger and squeezing it through a cheesecloth or sieve. The juice that comes through the cloth or sieve can be used as an extract.

For a healthy version use low-fat items and add two extra gelatin leaves.