Teresa Cutter is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality.
Today Teresa will be making two recipes from the new book.
Red velvet cupcakes (these are coloured with beetroot instead of food colouring0 and French toast pudding with bananas and blueberries.
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Recipe below:
RED VELVET CUPCAKES
This is my healthy take on the traditional red velvet chocolate cake. These cupcakes are lovely and moist from the fresh grated beetroot that I’ve added into my batter, replacing the traditional red food colouring found in
most recipes. The finished cupcakes look wholesome and taste delicious.
Ingredients
260 g (about 2 large) beetroots, skin on, grated
2 free-range eggs
1 teaspoon vanilla paste
½ teaspoon ground cinnamon
pinch of sea salt
150 g (1 ½ cups) almond meal
3 tablespoons cocoa powder
60 ml (1/4 cup) honey or pure maple syrup
3 tablespoons olive oil
1 teaspoon gluten-free baking powder
½ cup raspberries
Makes 12 cupcakes
Method
PREHEAT your oven to 160°C fan-forced.Line a 12-hole muffin tin with paper cases.
COMBINE grated beetroot, eggs, vanilla, cinnamon, salt, almond meal, cocoa, honey, olive oil and baking powder in a large bowl.
MIX well with your hands until combined.
FOLD through the raspberries.
SPOON into the muffin cases.
BAKE for 40 – 45 minutes or until cooked through.
REMOVE from the oven and cool completely in the tin.
SERVE topped with vanilla frosting or Greek yoghurt.
NOTES AND INSPIRATION
To make vanilla frosting combine 250 g quark or labneh with
2 tablespoons honey and 1 teaspoon vanilla paste. Mix well until
Combinedhigh proteinhigh antioxidantsgluten free
Low sugar
FRENCH TOAST PUDDING WITH BANANA AND BLUEBERRY
Perfect for a warming weekend breakfast, this pudding is satisfying to the core. It’s a great way to use up any leftover stale bread and it can be enjoyed hot or cold. The whole family will love it!
Ingredients
350 g leftover bread (your choice: challah, brioche, gluten-free, fruit bread)
5 large free-range eggs
625 ml (2 ½ cups) milk, your choice
2 teaspoons vanilla extract
2 tablespoons raw honey
pinch of nutmeg
2 lady finger bananas, halved
125 g blueberries
Serves 6–8
Method
PREHEAT your oven to 160°C fan-forced.
SLICE the bread and place in a baking dish.
COMBINE eggs, milk, vanilla, honey and nutmeg in a bowl and whisk
well.
POUR the egg mixture over the bread and allow to sit for 15 minutes,
which allows the bread to soak up the milk.
ARRANGE the banana on top and sprinkle over the blueberries.
BAKE for 45–50 minutes until the egg has set. If necessary, cover with
foil halfway during cooking to prevent over browning.
REMOVE from the oven and serve at the table. Delicious hot or cold.
NOTES AND INSPIRATION
Add other fruits such as fresh figs or blackberries.
Enjoy for a weekend breakfast or dessert.
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