Berry Amaretto Torte

It has been far too long since my last post on Strongsteady. I let myself be swept up in the rituals of life. Preoccupied with the here and now and not taking the time to sit down and write. I hope you can forgive me for the lack of discipline the past few weeks. Sometimes life just moves to fast for my own good! I am going to try and remedy this, especially since I really enjoy creating lasting tangible moments through writing. Unlike my other hobby Instagram, this blog is more solid and layered. The posts are not fleeting blips in a feed they are lasting records of my culinary and spiritual exploits.

I am just now getting into the swing of my new schedule and have slowly seen a rise in the amount of moments I have to myself where I am not running around like a headless chicken. Today was one of those days. I managed to snag an hour in the kitchen alone and unhindered to roll up my sleeves and pour out some thoughts. I was rewarded with a fluffy sponge cake layered with tart strawberry jam and amaretto whip cream; a lite airy gift to bring spring rolling quickly in over the chill of winter. Now I know many of you are knee deep in snow at the moment but no I have not lost my marbles; it is a balmy 70 deg in North Texas right now so I believe I have the right to make a strawberry torte! Hopefully this refreshing dessert will banish the blizzard from the east coast!

Berry Amaretto Torte

Vanilla sponge layer:

260g Cauliflower (roughly half a head)

14c (30g) coconut flour

2scoops (80g) vanilla lean body for her protein *

1/4c granulated Stevia

1.5tsp Baking powder

1tsp Baking soda

1/3c almond milk

1tsp butter extract

1tsp vanilla extract

1/8tsp bakery emulsion

6tbs (92g) liquid egg whites

Method: first break the cauliflower into bite sized chunks, place on a paper plate and sprinkle with water. Microwave for 1-2min or until tender. Once the cauliflower florets are tender place them inside a food processor with all wet ingredients and process till smooth. In a separate bowl combine all dry ingredients and whisk together. Pour the wet mixture into the dry mixture and mix until well incorporated. Pour into a well-greased 8×8 baking pan lined with parchment paper and Bake at 350 deg F for 25 min or until a knife inserted in the center comes out clean.

Set aside.

While the cake is cooling assemble the amaretto cream and tart berry filling.

Amaretto cream:

2 portions (168g or ½ of package) mori nu silken lite firm tofu

½ scoop (20g) Lean body for her vanilla protein*

½ teaspoon almond extract

½ tsp vanilla extract

1teaspoon stevia drops

Combine all ingredients in a food processor and blend till smooth. Pour into a bowl and set aside.

Tart berry filling:

½ c berries of choice ( I used ¼ c strawberries and ¼ c raspberries )

2tsp lemon juice

2-5 drops liquid stevia (dependent on sweetness of fruit)

1tbs walden farms blueberry syrup*

2tsp chia seeds

Combine all ingredients in a food processor and process till smooth. (you can also just mash together the ingredients but a food processor simplifies the process and ensures a smooth jam)

And finally; the assembly!

When the sponge layer has completely cooled take a bread knife and carefully slice the vanilla sponge through the middle hamburger bun style until you have two even halves. Remove the top half and begin spreading the berry filling over the freshly sliced cake. Once you have spread an even layer of jam across the cake, begin adding the amaretto cream layer. Cover the entire jam layer being careful not to mix layers or squish jam over the edge of the cake. Once you have successfully layered the fillings place the second half of the sponge cake on top and finish by frosting the top of the torte with the remaining amaretto cream. Garnish with fresh fruits

Macros For sponge cake and completed cake:

For ¼ of sponge cake: 156 cals 13c 18p 3.6f

For ¼ of completed cake: 110cals 8.7c 12.7p 2.7f

(Please Note that changing ingredients such as protein powder or tofu brand will change the nutrition information)

*Recipe Notes:

The sponge layer is a very versatile low-carb protein cake! Feel free to experiment with different ways to prepare it besides this berry torte recipe.

I used Jamie Eason lean body for her brand vanilla protein which performs extremely well when baked. However feel free to substitute any vanilla protein just be sure to use the same gram ratio.

The Walden farms blueberry syrup just adds a smidge more flavor and sweetness to the jam filling; if you do not have this ingredient don’t freak out; you can omit it just fine! Make sure to adjust the sweetness to your preference because it will be affected without the addition of the syrup.

Matcha Green tea Power Oats

What better way to open a morning than with a steaming bowl of spiced, robust super powered delight? None what so ever. It has become my sweetest morning indulgence to dive into that sweet green pool. I savor every bite of rich indulgence with a sigh of contentment. I don’t know when I began to enjoy a simpler approach to oats, a touch of vanilla, hint of spice, soothing green tea aroma dancing in the background….ahhhhh, it warms the soul right up! No intense protein powders, enhanced flavors or overpowering toppings ; just a girl and her bowl. You May add a banana on the side or a dollop of your average peanut butter; but nothing more. Nothing more is needed in the morning to awaken your senses and revive your body from its nightly fast. Breathe in the mornings air of possibility, let your eyes grow wide and sparkly, All because of a simple bowl of oatmeal.

Matcha green tea power oats

1/3c (40g) whole rolled oats

1c water

2tbs Jordan’s skinny syrup brand gingerbread calorie free syrup*

1/4tsp vanilla extract

1/4tsp matcha powder

1tsp kale powder

3tbs (46g) egg whites

Optional add in: ½ a medium zucchini grated

Method:

In a small soup pot combine all ingredients except for the eggwhites.

Bring to a boil and then allow to simmer, whisking occasionally, until 90% cooked.

At this stage add the liquid eggwhites and whisk often until the mixture is no longer watery and you have achieved your desired oat consistency. Stir in more syrup and or green tea powder to taste is preffered. Pour into a bowl and top with peanut butter, banana, and sprouted buckwheat groats for a perfectly balanced bowl.

*Recipe Notes: I absolutely adore the flavor this syrup brand imparts on foods; however I also know not everyone has it on hand. (you can find it at Kohls, Homegoods or online) Substitutions for the syrup are:

-agave necter 2tbs

-honey 2tbs

-liquid stevia to taste

-other coffee syrup brands

To achieve the gingerbread/spiced flavor of the syrup you will also need to add 1tsp cinnamon and a pinch each of cloves, nutmeg, and ginger.

Green Waffles and Blue berries

Today I bravely strayed away from the trusted embraces of cinnamon and vanilla. It was a hard good bye and I feared I had made a grave mistake; But what ho!! To my delight I stumbled into the open arms of blueberry and green tea! What great companions to discover on such a blustery grey morn! I could not wish for a sweeter fragrance, a more gentle whisp of summer than the delights of ripe blueberries and sweet green tea. My new acquaintances made, we set out on a quest for the perfect breakfast. The journey was fraught with danger! Close encounters with fiery Wafflfryon and dastardly pass through flavor failure nearly made an end to the endeavor.

However Blueberry and Green tea were not about to go down without a fight! We hurdled all conceivable waff-tastrifies and As luck would have it; the intended goal was achieved in the most impeccable green blueberry waffles I have ever had the privilege to consume. Now with a very, very satisfied stomach, I may find it  hard to leave my new friends and travel back to old worn out cinnamon vanilla…

Green Tea Waffles with blueberry Topping

1/2 of 1/3c (20g) oat flour
1tbs coconut flour
1/4tsp each baking soda and powder
2tbs granulated stevia
1/2scoop (17.5g) peanut butter marshmallow @cellucor whey
4.5tbs (69g) eggwhites
1/4tsp vanilla extract
1/4c almond milk
1tbs (20g) apple sauce
1tsp kale powder
1/4tsp matcha powder

Combine all dry ingredients and whisk together with a fork. Add wet ingredients and whisk until well combined and no clumps remain. Pour onto a well greased pancake or waffle iron.
(Makes 1 large waffle, or 6 small pancakes)

Top with blueberry greek yogurt, blueberry white chocolate almond butter (sold by the peanut principle and it is crack), blueberries and walden farms blueberry pancake syrup for the most epic breakfast adventure.
Macros sans toppings:    24p 21c 3.7f  213cals

Cookies and Cream Muffins

Mhmm who would have thought that using cauliflower in baked goods would be the key to the ultimate fluffy crumbly texture ever! I have utilized the powers of this diverse veggie twice in different chocolate cake forms to great success! Today I was really craving chocolate as usual and carbs (go figure) So I created healthy macro-friendly DELICIOUS cookies and cream muffins! Yeah, you can eat chocolate cupcakes as a serving of veggies. You’re welcome. ;D I used all natural chocolate whey protein powder, peppermint mocha skinny syrup and of course a cookies and cream quest bar in the making of these beuts. They came out airy and light with a rich chocolate persona. I have already had four out of the six the recipe makes….. No shame….

Cookies and Cream Muffins

6tbs (92g) egg whites
Roughly 1cup cauliflower florets
2tbs (10g) coco powder
1/3c (40g) oat flour
1tbs (7g) coconut flour
2tbs granulated stevia
1/4tsp each baking soda and powder
2/3 a scoop (30g) pro powder
2tbs almond milk
1/4c peppermint mocha skinny syrup
1tbs brewed coffee
1 cookies and cream quest bar
2tbs mallows (roughly 10g)

Combine all ingredients except for quest bar and mallows in a food processor. Pulse and blend roughly 5min or until as smooth as possible ( the cauliflower will be a little gritty but baked out)

Layering the chunks:
once smooth begin adding 1tbs of batter into the bottom of 6-7cupcake slots in a well greased cupcake pan. Sprinkle half the mallows and quest bar pieces over the first layer of batter. Proceed to cover the mallows and questies with the remaining batter until all batter is used. Sprinkle remaining mallows and quest bits over the top.

Bake at 350deg for 18-20min

(Just look at how light and delicate that texture is umph!)

Macros for 1/6 of recipe:
9p 14c 2.5f and 115cals

*Recipe Notes:

I used Jordan’s skinny syrups brand of calorie free coffee flavorings to add sweetness and flavor in this recipe. You can find these syrups at home goods, koals and other miscellaneous stores. I highly recommend them for healthy baking. The quest bar and marshmallows are of course optional, you can add in whatever your heart desires!

Lastly I used a specific brand of chocolate protein powder, however if unavailable any other chocolate protein powder if measured in the same amount should substitute fine. (I have not tried it with any other protein brands)