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Clean Cakes by Henrietta Inman

March 28, 2016 by GG 22 Comments

Clean Cakes by Henrietta Inman

Clean Cakes by Henrietta Inman Photograph By Lisa Linder

Clean Cakes is an intriguing book full of original recipes for those embracing a gluten and dairy free diet or trying to reduce refined sugar and still enjoy delicious cakes.    Stuffed with seventy five fabulous recipes from courgette, basil, lime and pistachio cake to Blueberry Lemon Mousse Cake this is certainly inventive and innovative.

The opening chapters are a beginners guide to ingredients, alternatives to dairy, sugar and gluten.  A section on flavour enhancers from spices to maca powder and nuts.  A how to section to making your own nut butters, nut milks, gluten free sweet pastry, jams, jellies and purees all a foundation for your culinary ‘free from’ adventure.

Cauliflower Chickpea Curry Cakes

Cauliflower Chickpea Curry Cakes photograph by Lisa Linder

Whilst Clean Cakes offers show stopping sweet bakes with fabulous creamy frostings it also includes more everyday recipes such as Sour Cherry And macadamia Butterscotch Blondies and Waste Not Want Not Multi Seed Quinoa Bread.  This cook book will take you from breakfast to dinner after you’ve stocked your Clean Cakes larder, which there is help with too.

Salted Tahini Shortbread Biscuit Bars

Salted Tahini Shortbread Biscuit Bars photograph by Glamorous Glutton

I often make my own nut butters and opted to make Salted Tahini Shortbread Biscuit Bars With Yogurt-Coated Walnuts And Figs, which includes cashew nut butter.   The ‘white chocolate yogurt’ is a clever mix of  dairy free ingredients that once poured over the baked shortbread-like base, solidifies in the same way as chocolate to give a sweet coating.  The instructions were easy to follow and the ingredients available either from my local supermarket or health food shop in the case of the coconut sugar.

I was very impressed with the variety of recipes but if you’re making just a one off the ingredients can be a bit expensive.  This is the perfect cook book for those embarking on a gluten or dairy free journey with hints on vegan alternatives too.  Once you’ve set up your larder and absorbed the intro pages, your journey into delicious delights will be a breeze.

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).

5.0 from 2 reviews
Clean Cakes by Henrietta Inman
 
Print
A spicy savoury cake with fresh flavoured raita for a satisfying midweek supper accompanied by a red cabbage, radish, pomegranate seeds corriander, grated carrot, coconut flakes, pumpkin and sesame seeds.
Glamorous Glutton: Henrietta Inman
Recipe type: vegetarian Savoury
Serves: 18
Ingredients
  • Cauliflower chickpea cakes
  • 1 small red chilli
  • 8 spring onions (scallions)
  • 2 large tomatoes
  • 2 cloves garlic, roughly chopped
  • 20 g (¾ oz/3 tbsp) fresh turmeric,
  • roughly chopped
  • 20 g (¾ oz/3 tbsp) fresh ginger, roughly
  • chopped
  • ½ large cauliflower, florets only
  • 1 tbsp coconut oil or EVCP rapeseed oil
  • 1 tsp ground turmeric
  • 1 tsp yellow mustard seeds
  • 1 tsp fenugreek seeds
  • 300 g (10½ oz/2 cups) cooked chickpeas
  • 150 ml (5 fl oz/scant ⅔ cup) coconut
  • milk, plus more if necessary
  • Finely grated zest and juice of 1 lime
  • 20 g (¾ oz/scant ½ cup) coriander
  • (cilantro), roughly chopped
  • 75 g (2¾ oz/⅔ cup) gram flour
  • 25 g (¾ oz/scant ¼ cup) milled flax
  • seeds
  • Salt and black pepper
  • Lime and mint raita
  • 250 g (8¾ oz/1 cup) natural coconut
  • yogurt
  • 200 g (7 oz) cucumber
  • Generous handful finely chopped mint
  • 1 tsp ground cumin
  • 4 tsp lime juice
  • Pinch cayenne pepper, optional
  • Himalayan pink salt or coarse sea salt
  • Black pepper
Method
  1. Preheat the oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with
  2. baking parchment.
  3. Finely chop the chilli and spring onions (scallions) and cube the tomatoes.
  4. Using a pestle and mortar, grind the garlic, turmeric and ginger to form a rough paste.
  5. Pulse the cauliflower in a food processor until small pieces form resembling
  6. breadcrumbs. You need 350 g (12¼ oz) in total.
  7. In a large heavy-bottomed saucepan, heat the oil then add the ground turmeric,
  8. mustard and fenugreek seeds.
  9. After a few minutes, add the chopped chilli, onion and tomatoes and cook for about 5 minutes or until beginning to colour.
  10. Add the garlic paste and continue to cook.
  11. When everything has softened and is coloured, add the cauliflower and chickpeas, stirring to coat. Add the coconut milk, lime zest and juice.
  12. Heat until the coconut milk just begins to boil and then lower the heat and add the coriander (cilantro), gram flour, milled flax seeds and seasoning.
  13. Stir everything to combine on a low heat for a further 5 minutes. If it looks a bit dry, add a little more coconut milk.
  14. Remove from the heat, leave to cool slightly and check for seasoning.
  15. To make the raita, put the yogurt into a medium-size bowl.
  16. Peel and grate the cucumber, you should get about 160 g (5½ oz) grated weight, and add to the
  17. yogurt.
  18. Add all the other ingredients, stir and season to taste, adding extra chopped mint and lime if you want.
  19. Make the cauliflower chickpea mix into 18 small cakes in your hands.
  20. The mix will feel a little wet but that’s normal.
  21. Put the cakes onto the lined baking tray and bake for 10 minutes or until golden brown.
  22. Remove the tray from the oven, turn each cake over and bake for a further 10 minutes or until golden brown.
  23. The outer chickpeas become slightly crunchy while the inside stays perfectly soft.
  24. Serve warm with the raita.
  25. The cakes and the raita will keep for five days in a sealed container in the fridge.
3.4.3177

 

Filed Under: Baking, Books, Recipes, Review, Savoury, Uncategorized, Vegetarian Tagged With: Cauliflower chickpea curry cakes, Clean Cakes, Cook Book Review, dairy free, Gluten Free, Henrietta Inman, recipe, Refined Sugar Free, Salted Tahini Shortbread biscuit bars, Showstopper Cakes, Vegetarian.

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Comments

  1. Denise Tyrrell says

    March 29, 2016 at 2:03 am

    Looks like an interesting book- like sound of these cauliflower fritters

    Reply
    • GG says

      March 30, 2016 at 3:02 pm

      The cauliflower fritters are wonderful. GG

      Reply
  2. Angie@Angie's Recipes says

    March 29, 2016 at 10:22 am

    It looks like a really great cookbook! Wish I could grab one of those sesame paste shortbread bars!

    Reply
    • GG says

      April 1, 2016 at 12:15 pm

      The recipes are really inventive, clever ingredients. GG

      Reply
  3. Coffee and Crumpets says

    March 30, 2016 at 12:50 am

    What a wonderful book! Definitely a great resource for gf and df folks. I could prolly use one! And those cauliflower cakes…they look delicious! I love cauliflower but get stuck with what to do with it. This is a great idea.

    Reply
    • GG says

      April 1, 2016 at 1:46 pm

      You’re right it is a great cauliflower recipe. This book is so full of interesting recipes. GG

      Reply
  4. Anna @ shenANNAgans says

    March 30, 2016 at 4:36 am

    Sounds like a book I need to own, right up my alley. The Salted Tahini Shortbread Biscuit Bars sound wonderful.
    I will absolutely be giving the cauliflower chickpea cakes a go too. Yum!

    Reply
    • GG says

      April 1, 2016 at 1:57 pm

      I was really impressed with the original recipes and new ingredients. GG

      Reply
  5. stuart says

    March 30, 2016 at 6:26 pm

    Those chickpea cakes sound mazing and that book looks like a blooming good read GG!

    Reply
    • GG says

      April 1, 2016 at 1:57 pm

      Give the cauliflower cakes a go, I’m sure you’ll love them. GG

      Reply
  6. Choclette says

    March 31, 2016 at 11:04 am

    This book sounds like it would be a good addition to my bookshelf, as the recipes sound interesting. But I do bulk at the name. Hate this trend for referring to certain foods as ‘clean’ implying that everything else is dirty!

    Reply
    • GG says

      April 1, 2016 at 1:58 pm

      I know what you mean by the ‘Clean’ tag. Perhaps I should have mentioned that in my review. GG

      Reply
  7. Jacqueline Meldrum says

    March 31, 2016 at 7:15 pm

    Those cauliflower chickpea cakes look fab as do those biscuit bites. Yum!

    Reply
    • GG says

      April 1, 2016 at 1:59 pm

      Both of these a fab recipes and just the tip of the ice burg of what is available in the book. GG

      Reply
  8. Bintu | Recipes From A Pantry says

    April 1, 2016 at 6:37 am

    I saw a copy of it the other day and the recipes all lookked sooooooo good.

    Reply
    • GG says

      April 1, 2016 at 1:59 pm

      They are Bintu, really gooood. GG

      Reply
  9. Dannii @ Hungry Healthy Happy says

    April 1, 2016 at 10:10 am

    The photos are beautiful, especially the one on the cover. I will have to look out for this book.

    Reply
    • GG says

      April 1, 2016 at 2:00 pm

      The photos are fab aren’t they. The recipes are right up your street. GG

      Reply
  10. Sarah says

    April 1, 2016 at 11:04 am

    I’m not keen on the term “clean eating” but the it doesn look delicious. Lovely photos.

    Reply
    • GG says

      April 1, 2016 at 2:01 pm

      I agree about the ‘clean’ tag. I’m not sure we should demonise any food but apart from that the book is fab. GG

      Reply
  11. All That I'm Eating says

    April 5, 2016 at 1:08 pm

    This looks like such a beautiful book. I’ll keep an eye out for it.

    Reply
  12. Lorraine @ Not Quite Nigella says

    April 6, 2016 at 9:21 am

    That slice does look very good! And that first image is so gorgeous 😀

    Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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