A decadent dessert in under an hour? You don’t have to ask us twice! This delicious butter bean chocolate cake works well as a gluten-free option or as an interesting healthy alternative.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
400 g tin butter beans, drained and rinsed
5 eggs
85 g butter
80 g dates, soaked in 1 cup boiling water, drained
30 g cocoa, plus extra to dust
2 tbsp honey
1 tsp vanilla essence
1 tsp baking powder
1 tsp cinnamon
½ tsp bicarbonate of soda
¼ tsp salt

METHOD
1. Preheat oven to 180°C. Grease and line a 20 cm cake tin.
2. Mix all the ingredients with a hand blender. Pour into the cake tin.
3. Bake for 40–45 minutes, or until a skewer inserted in the middle comes out clean.
4. Decorate with a dusting of cocoa powder.

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Gluten-free butter bean chocolate cake appeared first on MyKitchen.

If you’re trying to stay carb-conscious, our cauliflower alfredo is the perfect dinner idea for you! It’s packed with delicious flavours and nutrients to give you everything you need and more.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tbsp butter
4 cloves garlic, peeled and crushed
2 cups vegetable stock
2 cauliflowers, roughly chopped
1 cup cream
1 tbsp olive oil
Pinch nutmeg
Pinch black pepper
500 g fettuccine or tagliatelle, cooked
Grated Parmesan, to serve

METHOD
1. Melt the butter in a pot over medium heat. Add the garlic and fry until soft, 4–5 minutes.
2. Add the stock and bring to the boil. Add cauliflower and cook until soft, about 15 minutes.
3. Using a stick blender, blend the cauliflower until smooth.
4. Add cream, olive oil, nutmeg and pepper. Cook over low heat until thickened, 3-5 minutes. Add more stock or cream if needed.
5. Stir through the pasta and sprinkle with Parmesan.

The post Cauliflower alfredo appeared first on MyKitchen.