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.
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.
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.
Pour the batter into a greased and lined tin. Smooth with a spatula. I used a heart shaped tin which is a nice touch.
Add flaked almonds to the top of the cake.
Bake in a 180 degree celcius oven until firm. Remove from the oven and let cool for a while in the pan.
Use a knife to cut around the edges and carefully turn onto a cake rack.
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.
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.
1 generous cup of roasted organic pumpkin mashed
1 cup of organic blanched almond meal
Pinch of sea salt
1 generous teaspoon of organic cinnamon
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.
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.
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
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.
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.
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.
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.
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 ).
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.
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.
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.
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.
If you have enjoyed this recipe please share it with a friend. Please also follow me on Instagram at holistic_paleo.
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.
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.
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.
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.
Bake the sesame snaps in a 180 degree celsius oven for approximately 10 minutes or until golden.
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.
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
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.
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
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.
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.
Place the mixture into the freezer for about an hour.
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.
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
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.
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.
You can pile the sliced Chicken on top of the salad or spread it out more as in the first picture.
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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.
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 ).
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.
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.
Live & eat mindfully. Gluten & dairy free recipes.