Tag Archives: buckwheat flour

Beetroot and pumpkin cake (gluten and dairy free)

The smell of a cake baking in the oven is really lovely and the anticipation builds as the cake is almost cooked. This recipe has a lovely combination of fresh beetroot and pumpkin in a paleo friendly, gluten and dairy free recipe.

An afternoon delight!

Ingredients:

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Fresh beetroot and pumpkin

Fresh beetroot and pumpkin as shown in the picture. I used one medium sized beetroot. Grate them in the food processor using a fine grating disk or hand grate if you don’t have a food processor.

1/4 cup coconut flour

2 cups almond meal

6 free range eggs

1 teaspoon cinnamon

1 teaspoon bicarbonate soda

1/4 cup organic coconut oil (gently melted)

1/4 cup (generous) raw organic honey (gently melted)

Place all of the ingredients into a bowl and mix well. 

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Mix the ingredients well ensuring there are no clumps of beetroot or pumpkin.

Place the mix into a greased and lined loaf dish.

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Use a spatula to ensure the top is smooth and even.

Decorate with pumpkin seeds.

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The pumpkin seeds add a lovely crunch to the top of the cake.

Bake in a pre-heated 180 degree celsius oven until well done. It is quite a heavy cake so will have a very golden brown appearance when cooked. Remove from the baking dish and let cool on a cooling rack. Slice and eat. Freeze any leftovers for the lunch box.

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A lovely moist cake with an interesting sweet flavour!

If you have enjoyed this post please share with a friend. Thankyou Carolyn

Instagram: holistic_paleo and Twitter: Holistic Paleo@carolynlgray

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Sweet potato and carrot pancake (gluten free)

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A delicious and nutritious start to the day!

I really like to start my day with a warm and sweet pancake topped with my favourite foods which in this case is sliced banana, activated (soaked and dehydrated) walnuts and organic maple syrup. Over the past year l have experimented with many different flours and ingredients and find it exciting to be creating so many delicious recipes.

I make up a big batch of mixture that lasts me a few days. It keeps well in the fridge and holds together superbly when cooked. When you add the water to the recipe it will seem like a lot but the chia seeds and quinoa flakes will very quickly soak up the fluid so the mixture is just moist but not wet.

Ingredients:

1/2 cup quinoa flakes

1 cup Buckwheat flour

1 cup Coconut flour

1/3 cup black chia seeds

1/2 cup flaked almonds

4 free range eggs

2 medium sized carrots- washed and grated

1/2 a medium sized sweet potato peeled and grated

3 cups of filtered water

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Method:

Place all of the ingredients in a bowl and mix well with a spoon or spatula. Let sit for a short time (around 10 minutes) so that the liquid can be absorbed.

Pre-heat your pan and add some extra virgin olive oil, along with several spoonfuls of the mixture. Use your spoon to neaten up the edges and flatten the top. Be careful not to have the temperature too high as the pancake needs to cook for a good amount of time so the ingredients are well cooked. When golden on the first side, carefully turn the pancake over with a spatula.

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Place the pancake on a plate and decorate with your favourite ingredients.

If you have enjoyed this post, please share with a friend. I am also on Facebook and Twitter. Thankyou Carolyn