Tag Archives: cinnamon

Rhubarb and Cinnamon Swirl Cake

The most delicious combination of flavours work together to entice the taste buds in this very moist and soft cake. My first adventure into the world of rhubarb to create this delightful gluten and dairy free recipe. It could be a snack or dessert and with a firm consistency it cuts well and can be sliced, individually wrapped then frozen to keep on hand to have as required.

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A gorgeous cake!

Step 1: One bunch rhubarb, half and orange, coconut oil/olive oil and maple syrup

The first part of making this recipe is to prepare the rhubarb. Cut the ends off one bunch of fresh rhubarb so you are left with just the pink stems and slice into small pieces. Place in a baking dish with one tablespoon of oil, the juice and zest of half an orange and one tablespoon of maple syrup (or equivalent sugar). Bake in a 180 degree celcius oven until soft.

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Step 2: 1 1/2 cups cooled cooked rhubarb, 2 cups blanched almond meal, 1/2 cup coconut flour, 4 eggs, 1/2 cup coconut oil (soft), 1 teaspoon vanilla essence, 1 teaspoon baking soda, 1/4 cup maple syrup, 2 teaspoons cinnamon. Flaked almonds (for the top). 

Place all of the ingredients except the cinnamon in a mixing bowl. Stir well. Add the cinnamon and just mix through.

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Isn’t the rhubarb a stunning colour.

Pour the batter into a greased and lined tin. Smooth with a spatula. I used a heart shaped tin which is a nice touch.

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All ready for the oven.

Add flaked almonds to the top of the cake.

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Don’t skimp on the flaked almonds

Bake in a 180 degree celcius oven until firm. Remove from the oven and let cool for a while in the pan.

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The middle should be firm to touch and you can see a crack down the middle of the cake. A sign it is cooked.

Use a knife to cut around the edges and carefully turn onto a cake rack.

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When l turn the cake onto the cooling rack l take the paper off the bottom and use another rack to help carefully turn it up the right way.
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An incredible flavour just out of the oven.

I hope you enjoy this cakes much as l did. Have you had a listen of my Wellness Podcast? You can see the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

Pumpkin Pancakes

Start your day with the warmth of pumpkin and cinnamon with these delicious and easy to make pancakes. Just a few ingredients mixed together to create a comforting, filling and nutritious breakfast.

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Served here with added cinnamon, fresh banana, pumpkin seeds and chia seeds. A drizzle of honey or maple syrup would be nice on top of you have a sweet tooth.

Ingredients:

1 generous cup of roasted organic pumpkin mashed

1 cup of organic blanched almond meal

2 eggs

Pinch of sea salt

1 generous teaspoon of organic cinnamon

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Mash the pumpkin first
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All ready to be mixed.
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I added the cinnamon last in this batch. Mix well until all combined.
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Cook in small batches on a low heat. Add a small amount of oil to the pan such as olive or coconut oil and place spoonfuls of mix into the pan. Cooking the pancakes slowly is important as the mix is very soft. Turn carefully with an egg flipper and let the other side brown.

Serve: Decorate the pancake with a sweet fruit, nuts and seeds. You can drizzle some raw organic honey or maple syrup over the top for extra sweetness but l found the pancakes were sweet enough.

The pancakes are amazingly delicious warm but also nice the next day cold as a snack. The combination of pumpkin and cinnamon is lovely but you could try changing the spice with a herb such as rosemary for a lovely flavour.

I hope you enjoy this pancake as l did and they become one of your favourites.

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My new Podcast! Please leave a review and five star rating on iTunes.

Banana and cinnamon cake

Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.

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Deliciously warm and comforting

Ingredients:

2 ripe banana’s (diced)

2 cups blanched almond meal (this will give a softer cake than regular almond meal)

1/4 cup coconut flour

6 free range eggs (700 g)

1/4 cup raw organic coconut oil

1/4 cup raw organic honey

2 teaspoons organic cinnamon

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium Free)

Raw activated walnuts for the topping

Method:

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Grease a large loaf tin with coconut oil and line the base with baking paper.
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Place the diced banana, cinnamon and coconut oil in a saucepan and heat gently. Heat until the mix is a lovely brown colour and smells delicious (approximately 5 minutes). Remove from the heat and add the honey. Mix gently.

Place the rest of the ingredients in a mixing bowl and add the warm ingredients to it and mix well with a spatula. Pour into the baking tin and smooth out with the spatula. Top with walnuts, ensuring they are spaced evenly along the cake.

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Place in a pre-heated 180 degree celsius oven and bake until the top is just firm to push. This will depend on your own oven and it is better not to have the oven overly hot as the edges will burn and the centre of the cake will still be runny.
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The cake will be a gorgeous golden colour when cooked.
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Gently remove it from the baking pan and slice.

I hope you enjoy this cake. It is lovely when warm with a rich banana and cinnamon flavour. It is very soft and will freeze well. Below is the link to my Wellness Podcast. Please leave a review and rating on iTunes. Thankyou. 

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http://www.thewellnessbuzzpodcast.com

Apple and cinnamon cake-A Paleo friendly recipe.

Since l have adopted the Paleo diet this cake has become one of my favourite snacks, being gluten, dairy and processed sugar free.The mix of coconut, cinnamon and apple is really enticing and satisfying. The picture below shows that this cake is very versatile and you can make one cake or easily double the recipe so that one or two can go into the freezer.

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Such a delicious gluten and dairy free cake.
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I made a double recipe and used square tins.
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A doubled the recipe and made 3 smaller cakes.

A change in thinking:

Most cakes eaten in my life before adopting the Paleo diet had as ingredients butter/margarine, wheat flour, milk and white sugar. Thinking about ways to make a cake that tasted good not using those ingredients has been a challenge but also exciting. This recipe is so flexible and there are other variation on the website such as sweet potato/walnut, banana/coconut, beetroot/pumpkin and banana/coconut/lemon/poppy seed. All of these cakes are so nice and have the same basic ingredients with just a switch in the spice and fruit/vegetable added.

Ingredients:

2 green apples (diced finely or coursely, skin on/off)

2 cups almond meal

1/4 cup organic coconut flour (no need to sift, just squash the lumps))

6 free range eggs (600g or 5 eggs for 700g)

1/4 cup organic coconut oil

1/4 cup raw organic honey

1 teaspoon organic cinnamon

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).

Method:

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Both sets of ingredients just before mixing them together.

Chop up the apples into small pieces and it is personal preference as to how finely you dice the apples. It is your choice as to whether you leave the skin on or not. The skin will add additional fibre and nutrients, but often there is a wax on the skin which you don’t want to eat. Place the apple in a saucepan with the organic coconut oil and cinnamon and bring to a gentle boil then simmer until the apples are soft. The smell in your kitchen will be amazing. If your honey is solid because the weather is cold you can also add it into the saucepan to melt.

While the saucepan mix is cooling add all of the other ingredients into a bowl, then add the contents of the saucepan to the bowl and mix together gently.

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Everything in the one bowl.
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The mixture after a good stir with a spatula.

Place mixture in a greased and lined loaf tin or tins depending on whether you doubled the recipe. Sometimes l add flaked almonds to the top of the cake and this is a nice touch. Bake in a 180 degree celsius oven for approximately 40 minutes or until the middle of the cake is firm.

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I grease my tins with coconut oil and line with baking paper.
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I used three smaller tins with double the recipe here. Smooth the top of the mixture with the spatula before placing in the pre-heated oven.

You will know when the cakes are almost done as your house will be smelling amazing. Remove the cakes from the oven and cut around the edges with a knife to gently separate from the tin. Gently turn onto a cooling rack, remove the baking paper and flip over to cool. This is a good time to have a piece as it is so delicious when warm. I use a serrated knife to cut the cake and this works better than a regular sharp knife.

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The piece on the end is always the most popular as it is extra crunchy.

Hint:

When cool, l slice this cake into single portions, wrap in glad wrap and freeze. When l am working and pack a lunch l just pop a piece into my lunchbox. Now my husband has realised how delicious it is l make double batches every few weeks to keep up the supply.

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What a delightful cake!

If you have enjoyed this recipe please share it with a friend. Please also follow me on Instagram at holistic_paleo.

Sesame snaps with poppy seeds and cinnamon

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A lovely snack and easy to make!

A favourite snack that you can make at home! This is a twist on the popular sesame snap but the recipe is easily modified to have a more traditional flavour. The original recipe is from ‘The Merrymaker Sisters” website and l have modified it by adding in poppy seeds and cinnamon.

This is a very quick and easy snack to make and they can be kept in the freezer to add to lunch boxes.

Ingredients:

1 and 3/4 cups of organic sesame seeds

1 cup of organic almond meal

1/2 cup raw organic honey

1/4 cup organic coconut oil

2 tablespoons poppy seeds

1 generous teaspoon cinnamon

Note: If you want a traditional sesame snap leave the poppy seeds and cinnamon out and use 2 cups of sesame seeds. 

Method:

Mix all ingredients together in a bowl. Place half of the mixture onto a piece of baking paper and cover with another piece of baking paper. Roll out carefully to flatten.

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Gently roll the mixture so it is even.

Roll the mix to about 1/2 a centimetre. Remove the top paper and use a knife to straighten the edges and then re-roll. Do this for the other half of the mixture.

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Life the baking paper and flattened mixture onto the baking tray

Bake the sesame snaps in a 180 degree celsius oven for approximately 10 minutes or until golden.

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Golden cooked sesame snaps.

Let the sesame snaps cool for a short time and then lift off the tray by grabbing the edges of the baking paper. Place on a flat surface and using a sharp knife cut the edges off and then cut into rows and then smaller pieces.

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Use the edges to taste test your cooking.
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These are the plain sesame snaps. Once cooled they can easily be stored in the freezer and are a handy snack.

It is a good idea to make your own snacks if you can as this ensures that you know exactly what is in the food you are eating. There are no nasty additives, colours or flavours in these bars, and this is a great way to eat healthier.

I hope you enjoyed this recipe. I post daily on Instagram, Facebook and Twitter and the links are on the bottom of the website. Thank you Carolyn

Raw lime and cinnamon bars

My first raw bar and the flavours are lovely!

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A perfect snack!

The lime and cinnamon infuse through the bars which are firm, wholesome and delicious. I eat these straight from the freezer and they are a real treat.

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You will be able to stock up the freezer and pack these in the lunch box.

Ingredients:

2 cups of nuts (I used raw activated walnuts and brazil nuts)

2 cups of seeds (I used 1/2 cup each of pepitas, sunflower seeds, sesame seeds and chia seeds)

1 teaspoon cinnamon

10 medjool dates that have been deseeded and soaked in warm water for 15 minutes then drained

The juice and zest of one large or two small limes.

1/2 cup raw organic honey (slightly warmed)

1/2 cup organic coconut oil (gently melted)

Extra pepitas to put on top of the mixture 

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Everything goes into the food processor.

Place everything into the food processor and pulse to the desired consistency. The soft dates, coconut oil and honey should be blended in well and the nuts broken into small pieces.

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Everything is blended well.

Press the mix into a baking dish lined with baking paper. Mine was approximately 22cm and was a glass dish. Use the spare pumpkin seeds (pepitas) to decorate the top of the mix.

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Push the pumpkin seeds into the top of the mix to decorate.

Place the mixture into the freezer for about an hour.

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This is the fun part!

Lift the slab out of the dish by grabbing the edges of the baking paper. Using a sharp knife cut the mix into long bars and then squares. After you have had a taste test, place the rest of the bars into a container and store in the freezer.

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Ready for the freezer

I have found that the lovely lime flavour is enhanced over time, and the bars l have eaten from the freezer have had a very enticing hint of lime, which reminds me of the feeling l get when l am drinking a beautiful herbal tea.

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

You can follow me on Instagram: holistic_paleo and Twitter; holistic paleo@carolynlgray

Crispy Baked Cinnamon Chicken

 

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Crispy Cinnamon Chicken served as part of a delicious salad

This chicken is moist on the inside and crispy on the outside with a lovely rich spicy flavour. When l say that, remember that l eat quite plainly so my version of spicy is very mild. I have cooked this chicken several times now and the combination of cumin and cinnamon is delicious. You could add a dressing to your salad which would add another element to it, but l actually think that this salad had everything. There was crunch from the greens, moisture from the avocado and tomato, crunch from the seeds and spice from the chicken. The combination of raw and cooked ingredients really gave this dish a good balance of flavours.

This was enough to serve two adults and three children. You will need two free range chicken breasts. Give them a wash and place them in a glass baking dish. Drizzle the chicken with Olive Oil and sprinkle with ground black pepper, Pink Himalayan Crystal Salt, a good pinch of Cumin and a teaspoon of Cinnamon (I used organic Cinnamon). Turn the Chicken fillets over a few times in the oil and spices so they are nicely coated. Cover with Aluminium Foil and bake in a 200 Degree oven until the chicken is cooked through. Place under a grill and brown both sides of the chicken until golden.

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The Free Range chicken is oiled and spiced. Top with Aluminium Foil and place in the oven.

Place the meat on a chopping board and slice as desired. I had this lovely chicken with a green salad, seeds (sesame & Pumpkin), avocado and roasted beetroot chips.

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The cooked Chicken was looking and smelling so good!

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You can pile the sliced Chicken on top of the salad or spread it out more as in the first picture.

If you have enjoyed this post please share with a friend. You can keep up with my daily cooking and wellness tips on Facebook, Twitter and Instagram.

Apple and cinnamon cake (Paleo)

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I am re-posting this recipe because l have many new followers and wanted to share this wonderful recipe again with everyone. The mix of coconut, cinnamon and apple is really enticing and satisfying. Since l have adopted the Paleo diet this cake has become one of my favourite snacks.

Ingredients:

2 green apples, 2 cups almond meal, 1/4 cup coconut flour , 6 free range eggs, 1/4 cup organic coconut oil, 1/4 cup raw organic honey, 1 teaspoon cinnamon, 1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).

Method:

Chop up the apples into small pieces. I leave the skin on because of the additional fibre and nutrients. Place in a saucepan with the organic coconut oil and cinnamon. Bring to the boil then simmer until the apples are soft. The smell in your kitchen will be amazing. Beat eggs and honey then add dry ingredients. Add contents of the saucepan and mix together. Place mixture in a greased and lined loaf tin and bake in a 170 degree celsius oven for approximately 40 minutes. Cool on cake rack. Yum! You can also use square tins as the picture above shows. The cake on the right is darker because l let the cinnamon and apple mix cook a bit longer than for the cake on the left. 

Hint;

When cool l slice this cake into single portions, wrap in glad wrap and freeze. When l am working and pack a lunch l just pop a piece into my lunchbox. Now my husband has realised how delicious it is l make double batches every few weeks to keep up the supply.