5. Protein Cherry Rhubarb Rolls
By Szabina Szentei, in-house chef at Nutristrength
Makes 7 Servings
- 100g almond flour
- 10g Nutristrength Whey Protein Unflavoured
- 10g Nutristrength Whey Protein Classic Vanilla
- 25g coconut flour
- 1 whole egg
- 3 egg whites
- 1 tsp cream of tartar
- 1 tsp baking soda
- 20g psyllium husk flour (ground husk)
- 100 ml hot water
- 50 ml warm almond or coconut milk, unsweetened
- 35g natural sweetener erythritol (or coconut sugar, stevia)
- Pinch of salt
- Homemade cherry rhubarb jam*
- 200g fresh, chopped rhubarb
- 60g cherries
- 1 tbsp water
- 2 tsp coconut sugar, or other natural sweetener
- 1 tsp konjac flour or 2 tsp tapioca agar agar flakes (vegan gelatine) for thickening
- *Place rhubarbs, cherries in a saucepan and bring to a boil. Then reduce heat and simmer for 15 minutes, stirring occasionally. Stir in the coconut sugar and thickener until they are dissolved. Remove the jam from heat. Allow the jam to cool down.
- 10g Nutristrength Whey Protein Isolate Ecuadorian Banana
- 15g coconut yoghurt
- 50g Sukrin Icing (all natural sweetener)
- 50ml water
- Preheat the oven to 180°C. Mix together the almond, coconut flour, husk, sweetener, salt, baking soda, cream of tartar and protein powder. Mix until combined. Add eggs, hot water, warm milk and using your hands bring the mixture together into a ball.
- Lay out a sheet of baking paper. Put the dough to the paper and flatten with your fingers. Set another baking paper on top. Roll the dough out, rectangular shape. (About ½ inch thick)
- Prepare the filling, spread the cherry rhubarb jam over the dough.
- Roll up the dough and cut into 7apieces.
- Place the rolls in a greased baking pan, sides touching. Bake for 15 minutes, then reduce the heat to 160°C and bake for about 30 minutes more, or until the rolls are well-coloured. Leave the rolls to cool.
- For the icing mix everything together and stir well until smooth and silky. Spread the icing mixture over the rolls.
- Serve warm or room temperature!
6. Cherry Nut-Crumble Cake
By Jorj Morgan
Makes 9 Servings
- 1 cup fresh cherries, pitted with stems removed
- ¾ cup granulated sugar
- Zest of 1 medium orange, about 2 teaspoons
- Chop the cherries on a board with a sharp knife and place them into a bowl. Stir in the sugar and orange zest.
- 6 tablespoons butter, melted
- ¾ cup unbleached all-purpose flour
- ¾ cup chopped walnuts, about 3 ounces
- ¼ cup brown sugar
- Place the flour, walnuts and brown sugar into the bowl of a food processor. Pulse briefly to combine. Pour in the melted butter and pulse 2 or 3 more times.
- 2 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups butter, room temperature, 3 sticks
- 1 cup granulated sugar
- 4 large eggs
- Preheat the oven to 350°. Coat a 9-inch square cake pan with vegetable oil spray.
- Whisk together flour, cinnamon, baking powder, baking soda and salt in a bowl. Use an electric mixer to combine the butter and sugar until fluffy. Stir in the eggs. Spread half of the batter into the pan.
- Drain excess juice from the cherries and spoon over the top of the batter.
- Dollop the remaining batter over the top and spread with a spatula to somewhat cover the cherries. This doesn’t have to be perfect! Run a knife through the batter to swirl everything together. Sprinkle the streusel on top. Bake until the coffee cake is golden brown and a tester inserted into the center comes out clean, about 55 to 60 minutes.