NOW IS THE SEASON for beautiful fresh greens and the good news is they are so beneficial for your gut health, with all the great results this brings for your energy and general wellbeing. Leafy greens are full of fibre, antioxidants and plant compounds known to support digestion and detoxification. They feed healthy bacteria in your gut, boosting digestive juices and enzymes to break down foods properly and also keep things moving along as they should. So what are you waiting for? It’s green for go!
LEMON SMOOTHIE CAKE
If you’re not keen on eating greens in a smoothie, then try it in a cake! This low-sugar, gluten-free cake is so moist and easy to make.
Makes 1 20cm cake, serves 14
Preparation time: 15 mins
Cooking time: 35 mins
Per serving: 335 kcals, 20.7g fat
– 7.3g saturates – 31.1g carbs,
3.7g sugars, 5.6g protein, 0.6g bre, 0.3g salt
■ Free range medium eggs 3
■ Vanilla extract 1 tsp
■ Xylitol 150g
■ Spinach leaves 60g
■ Eating apple 1
■ Mild olive oil 150ml
■ Lemon juice 2 tbsp
■ Lemon zest 2 tsp
■ Gluten-free our 250g
■ Baking powder 3 tsp
■ Sea salt pinch
■ Additional lemon zest to decorate Cream cheese frosting
Cream Cheese Frosting
■ Cream cheese 500g
■ Honey, maple syrup or rice malt syrup 4 tbsp
■ Lemon zest 4 tsp
■ Butter or coconut cream 4 tbsp
1 Preheat the oven to 180°C. Grease and line two 20cm cake tins with baking parchment.
2 Blend the eggs, vanilla, xylitol, spinach and apple until smooth. Slowly drizzle in the oil, lemon juice and zest and blend until combined.
3 Place the flour, baking powder and sea salt in a large bowl and slowly add the spinach mixture. Mix well to form a smooth batter.
4 Divide the batter between the two cake tins and smooth the surface.
5 Bake in the oven for 30 mins until golden and cooked through.
6 Remove from the oven and allow to cool in the tins before turning out.
7 Blend all the cream cheese frosting ingredients until smooth.
8 Spread the cream cheese frosting over one of the cakes then top with the remaining cake. Ice the top of the cake and decorate with additional lemon zest.
FOR MORE LEAFY GREEN RECIPES, GRAB A COPY OF THE SPRING ISSUE – OUT NOW!
