Tag Archives: almond meal

Walnut and Sweet Potato Cake

A really lovely cake with the sweetness of sweet potato and the goodness of so many natural ingredients. Gluten, dairy and processed sugar free and very easy to make.

2015-05-16 09.13.23
A perfect treat for morning tea.

I like to have snacks ready so that when l am working l can just grab them from the freezer and quickly pack my lunch box. This cake is a great lunch box filler as you can pack it frozen and it is ready to eat when needed mid morning or at lunch time. You can easily double the recipe if you are having a cook up and you can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze.

2015-05-16 09.16.20
A firm cake that holds together well.

Ingredients:

2 cups organic almond meal (keep this in the fridge)

1/4 cup organic coconut flour

5 large eggs (700 grams) (These should also be kept in the fridge)

A generous 1/4 cup organic coconut oil

A generous 1/4 cup raw organic honey (or organic honey)

1 teaspoon organic cinnamon

1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)

1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.

1 cup grated sweet potato (This measure is the sweet potato loosely filling the cup)

Method:

Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool.

2015-05-16 09.14.06
Everything is ready to be mixed together.

Add the liquid to the egg mix then add the grated sweet potato and walnuts. Now add this mix into the bowl with the dry ingredients and stir until combine.

2015-05-16 09.14.27
Use a spatula to combine all of the ingredients. Look out for the lumps of coconut flour and squash with the spatula.

Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil.

2015-05-16 09.14.44
Greased and lined.
2015-05-16 09.14.59
Smooth the top with a spatula.

Bake in a 160 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.

2015-05-16 09.15.21
Let the cake cool in the tin for a few minutes. Cut around the edge with a knife to separate the cake from the baking dish.
2015-05-16 09.16.20
The edge pieces are nice and crunchy. Use a serrated knife when cutting for the best results.

This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several so that they are on hand when needed. You can freeze them whole or in single slices and it is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.

If you enjoyed this post please share with a friend. I share my everyday cooking and wellness tips on Facebook at Holistic Wellness For life and Primal Living Melbourne and on Instagram at holistic_paleo

Banana, Coconut, Lemon and Poppy seed cake (gluten, dairy and processed sugar free)

2014-06-20 19.15.00
A piece or two for morning tea!

This cake is made with real ingredients and as a result each of the flavours can be tasted when enjoying this cake. The fresh banana, lemon juice, lemon zest, organic shredded coconut and poppy seeds give this cake a lovely balance and depth of flavour which is extremely satisfying. When making this cake l used the base recipe that l have for all of my Paleo cakes and l was heading in the direction of a banana or lemon cake, when the idea came to combine them. I couldn’t resist adding poppy seeds as they go so well with lemon, and l adore coconut and the flavour is already in the cake from the organic coconut oil.

Place all of the dry ingredients  into a bowl and mix with a spoon:

2 cups of almond meal

1/4 cup of organic coconut flour

1/2 cup poppy seeds

1/2 cup organic shredded coconut

1 teaspoon bicarbonate of soda

 Place all of the wet ingredients into another bowl and mix gently until combined:

6 free range eggs

1/4 cup organic coconut oil gently melted

1/4 cup raw organic honey gently melted (organic honey is fine).

2 large bananas mashed with a fork

Lemon zest and juice. I used 4 small lemons but you could use 2 large ones. Grate the zest into the mix and add the lemon juice.

2014-06-20 18.04.57
The dry and wet ingredients combined.

Pour the wet ingredients into the bowl containing the dry ingredients and mix gently but thoroughly with a spoon.

2014-06-20 18.09.05
Ready for the oven!

Place the mix into a greased and lined loaf pan and cook in a 180 degree celsius oven until golden. Use your own visuals and experience with your oven to determine if your cake is cooked and when done gently turn onto a cake rack.

2014-06-20 19.02.05
Just out of the oven!

I have tried this cake warm, just out of the oven and cold the next day. The banana flavour is more intense in the cake when hot and l preferred it cold the next day for that reason. It is quite a dense cake and held together very well. You could ice it with your favourite mix if desired but l just left it plain as there was so much flavour already and it is a very moist cake.

2014-06-20 19.03.37
I cut this cake as soon as it was out of the oven and the smell was lovely.

If you enjoyed this post please share it with a friend. I am also on Instagram, Facebook and Twitter daily where l share recipes, wellness tips and reflections. I would love you to follow me. Thanks Carolyn

Walnut and Sweet Potato Cake

2014-05-10 17.32.38

A cake that is free of dairy, processed sugar and gluten!

I like to cook in bulk so that l don’t have to do any more cooking than l already do, and so that l have snacks in the freezer for the busy times. On the days l am working l grab a piece of this cake from the freezer and put it in my lunch box. There is also an apple and cinnamon cake on the website which l make as well. To make these cakes today l tripled the recipe, but the ingredients listed just make one cake. This is a firm cake with a sweet flavour. You can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze. My husband has discovered how nice my cakes are and is also taking a piece to work each day which means that l am having to make them more often.

2014-05-10 17.04.37

Ingredients:

2 cups organic almond meal (keep this in the fridge)

1/4 cup organic coconut flour

5 large eggs (700 grams) (These should also be kept in the fridge)

A generous 1/4 cup organic coconut oil

A generous 1/4 cup raw organic honey (or organic honey)

1 teaspoon organic cinnamon

1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)

1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.

1 cup shredded sweet potato (This measure is the sweet potato loosely filling the cup)

2014-05-10 16.04.58

Method:

Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool. Add the liquid to the egg mix then add the shredded carrot and walnuts. Add this mix into the bowl with the dry ingredients and stir until combine.

2014-05-10 16.09.29

Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil. Bake in a 180 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.

2014-05-10 17.46.17

This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several as l did today so that they are on hand when needed. You can freeze them whole or in single slices as l do. It is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.

If you enjoyed this post please share with a friend. I share my everyday cooking and wellness tips on Facebook at Holistic Wellness For life and on Twitter at Holistic Wellness @carolynlgray.