Tag Archives: food intolerance

Orange and Poppy Seed Cake

A lovely moist cake which uses whole oranges to give a beautiful flavour and texture. Low in added sugar with the use of Stevia and a small amount of Rice Malt Syrup and the natural sweetness of fresh oranges. A gorgeous cake for a celebration and very easy to make.

2014-07-06 14.04.51
A moist and lovely cake-gluten free/dairy free

This recipe can be used to make cupcakes or one whole cake. To make this cake all of the wet ingredients plus a few extras are mixed together and the dry ones in a separate bowl.

2014-07-06 09.29.10
The wet ingredients plus the poppy seeds

Ingredients:

Place these ingredients into one bowl and mix together.

2 whole Navel oranges chopped and blended-skin left on (Navel oranges are so sweet. Just chop them into smallish pieces and place into the blender until a smooth consistency).

3/4 cup filtered water

4 free range eggs

1/2 cup Stevia granules or the equivalent (There are lots on the market. If you use a very concentrated one then add less water to compensate as this recipe is based on adding half a cup of dry ingredient to the mix)

1/2 cup organic coconut oil gently melted

1/3 cup poppy seeds (more or less depending on your preference)

1/3 cup rice malt syrup

1/2 teaspoon organic vanilla essence

2015-10-08 10.35.23
Alternatively place all of the above ingredients in the blender and process. Quick and simple.

In another bowl mix:

2 cups almond meal

1/2 cup coconut flour

1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)

Add the wet ingredients to the dry ones and mix gently. If making a cake pour the mixture into a greased and lined cake tin. Bake in a 180 degree celsius oven until firm to touch. If making cupcakes place spoonfuls into patty pans as below and keep an eye on them in the oven as the cake will take quite a lot longer to cook than the cup cakes.

2014-07-06 09.35.40
Ready for the oven!
2015-10-07 18.20.45
I added flaked almonds onto the top of this cake for a nice texture.

Let the cake cool in the tin for a few minutes and then place on a cake cooling rack.

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Look at those golden flaked almonds.
2014-07-06 10.07.50
A cute cupcake display. Add some orange pieces to compliment the cupcakes.

 

2014-07-06 11.01.10
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.

This is a delightful cake with a lovely flavour. Stevia can have a bitter after taste and can take some getting used to. The deal breaker is a lower sugar content for the unusual after taste and this is something that you either like or you don’t. As a now and again treat l don’t mind the Stevia and in this cake the orange flavour dominates and it is a wonderful treat for those of us living on restricted diets.

If you enjoyed this post please share with a friend and don’t forget to tune into my new Wellness Podcast.

1500 photoI am also now an affiliate for two great products and companies. Have a look and let me know what you think. I have products from both and really love them. Click on the images to find out more.

froothie 9400
I have this model but there are lots of other products to choose from including juicers and dehydrators.
2015-10-04 14.31.10
My new Zazan Alkaline water filter system. I just love it.

Sensational seed and nut bars!

A delicious healthy snack bar that will add some sweetness to your day!

2014-08-01 21.15.52
Eat them straight from the freezer or pack them into the lunch box.

Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, Paleo, gluten, dairy and processed sugar-free. They are filled with natural goodness and are a favourite snack of mine. The recipe is flexible and you can change them to suit your own preferences such as leaving out the nuts, using different seeds or changing some of the quantities. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (e.g almond, walnut, and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)

A good 1/2 cup organic coconut oil

2014-07-10 12.39.26
These ingredients add a delicious flavour to the bars.

Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Gently warm the honey and coconut oil in a saucepan and pour into the food processor. Pulse until all there is a good consistency and all the nuts and seeds have been broken up.

2014-07-10 12.40.32
Be careful of the very sharp blade.

Have a tray ready which is lined with baking paper. Run your finger around the edge of the tray so there is a crease in the paper. Pour the ingredients onto a tray lined with baking paper. Now is a good time to have a taste test. The mix should be sweet and delicious.

2014-07-10 12.49.48
The mix is ready to be flattened.

Use a spatula to flatten the mix and make sure it is quite even across the whole tray and give special attention to the corners. I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. A temperature of 160 to 170 Degrees Celsius is recommended for 30 minutes but you can guage this better after your first batch.

2015-05-08 18.09.46
Ready for the oven.

Remove the tray from the oven and let cool until cold. Another option is when it is slightly cool to place it in the freezer for an hour whilst still on the tray. Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row.  Another option is to use a pizza cutter and it helps to give it or the knife a wipe after each row. I think it is better to have the bars quite small as then you have more of a choice over serving size.

2015-05-09 09.29.11
Perfectly baked with golden edges. These were sliced when cool and placed in the freezer over night. They can easily be separated now and stored in a container in the freezer.

Carefully lift each bar into the container for freezing unless you are going to eat them all fresh, but they are very nice eaten when they are just out of the freezer and such a handy snack to take to work or when you are out.

The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.

2015-05-09 09.32.13
A delicious snack.

Something to be aware of when eating these bars is that the chia seeds can get stuck in your teeth. This is really a cosmetic issue, so it is best to do a quick tooth check after you have eaten them and you may need a tooth pick to remove them as they can be a bit stubborn.

2014-07-20 20.15.47
A sweet treat.

If you have enjoyed this post please share with a friend. You can follow me on Instagram at holistic_paleo and Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Raw seed and nut bars!

A delicious raw and frozen snack bar that will add some sweetness to your day! This is a raw version of one of my most popular recipes ‘Sensational Seed and nut bars’ which are baked in the oven and have a crispier texture. This raw version is equally delicious but has the added benefit of not being baked which preserves the nutrients in ingredients such as raw honey. 

2015-04-26 20.47.14
So simple to make and delicious.

Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, paleo, gluten, dairy and processed sugar free. They are filled with natural goodness and can be kept in an air tight container in the freezer. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (e.g almond, walnut, and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)

1 cup of organic coconut oil

2014-07-10 12.39.26
These ingredients add a delicious flavour to the bars.

Place all ingredients into the food processor and mix until well combined. If your food processor isn’t very strong pulse the nuts and dates first to break them up a bit before adding the other ingredients.

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Place all ingredients into the food processor and pulse.
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All ingredients are broken down and well mixed.

Line a glass baking dish with baking paper and pour the mix in. Now is a good time to have a taste test. The mix should be sweet and delicious. Use a spatula to flatten the mix and make sure it is quite even across the whole dish.

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Place the slice in the freezer for several hours to set.
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Remove the slice carefully from the dish by holding the edges of the baking paper.
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Carefully slice the bars length ways with a sharp knife.
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Cut the bars into the size that you would like them and place in a tub in the freezer.
2015-04-26 18.56.44
A delicious and nutritious snack.

If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at Holistic_Paleo and on Facebook at Primal Living Melbourne and Holistic Wellness For Life. 

Orange and poppy seed cake with whole oranges (gluten and dairyfree)

I am reposting the recipe for this delightful cake as l have had so much wonderful feedback. This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture. I don’t normally cook with stevia but l had some in the cupboard and thought it would add a nice sweetness to the cake and used it in conjunction with Rice Malt Syrup which worked well.

2014-07-06 14.04.51
A moist and lovely cake-gluten free/dairy free

This recipe makes 12 cupcakes and 1 whole cake so it could be halved if desired. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.

2014-07-06 09.29.10
The wet ingredients plus the poppy seeds

Ingredients:

Place these ingredients into one bowl and mix together.

2 whole Navel oranges chopped and blended-skin left on (Navel oranges are so sweet. Just chop them into smallish pieces and place into the blender until a smooth consistency).

3/4 cup filtered water

4 free range eggs

1/2 cup stevia granules

1/2 cup organic coconut oil gently melted

1/3 cup poppy seeds (more or less depending on your preference)

1/3 cup rice malt syrup

1/2 teaspoon organic vanilla essence

In another bowl mix:

2 cups almond meal

1/2 cup coconut flour

1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)

Add the dry ingredients to the wet and mix gently. If making cupcakes place spoonfuls into patty pans as below.

2014-07-06 09.35.40
Ready for the oven!

If making a cake pour half the mix into a greased and lined cake tin. Bake both in a 180 degree celsius oven until firm to touch. The cake will take quite a lot longer than the cup cakes.

2014-07-06 10.07.50
A cute cupcake display. Add some orange pieces to compliment the cupcakes.

Let the cake cool in the tin for a few minutes and then place on a cake cooling rack. I drizzled the cake with some fresh orange juice and topped with sliced orange. I admit to having a cupcake and a piece of cake and my preference is for the cake as the extra juice and orange slice really added to the flavour.

2014-07-06 11.01.10
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.

This is a delightful cake and the flavour turned out really delicious and it is a wonderful treat for those of us living on restricted diets.

If you enjoyed this post please share with a friend. You can also follow me on Instagram: holistic_paleo, Facebook, Pinterest, Tumblr, Twitter or Flickr.

Beetroot and walnut cake!

A lovely cake which is Paleo friendly, gluten, dairy and processed sugar-free. Before this cake is cooked it is the loveliest pink colour which unfortunately disappears after it has been baked in the oven. 

2014-08-23 19.10.31
The end piece is always so crunchy and delicious!

Ingredients:

2 cups almond meal

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

6 free range eggs (700g)

A generous 1/4 cup organic coconut oil (gently melted)

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

1 teaspoon organic cinnamon

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

One small fresh beetroot peeled and grated

1/2 cup raw activated walnuts chopped roughly (or just raw walnuts)

Extra whole walnuts for the top of the cake.

2014-08-23 18.04.02
Ready to be mixed

Place all of the ingredients in a mixing bowl and gently combine with a spatula.

2014-08-23 18.05.27
The colour is lovely

Place the mixture in a greased and lined baking tin. Smooth the top with a spatula and then place the extra whole walnuts on top of the cake

2014-08-23 18.08.19
I greased my tin with coconut oil.

Bake in a 180 degree celsius oven until golden and quite firm.

2014-08-23 18.43.58
The cake will be golden and smell delicious

Remove the cake from the oven and run a knife around the edge of the cake to separate it from the tin. Turn the cake gently onto the cooling rack, remove the baking paper from the bottom and turn over.

2014-08-23 18.45.46
Let the cake cool and then sample a piece! I use a serrated knife to gently cut a piece.
2014-08-23 19.16.37
The cake is lovely eaten warm!

If you have enjoyed this post please share it with a friend. You can also follow me on Instagram at holistic_paleo.

Sensational seed and nut bars!

A delicious healthy snack bar that will add some sweetness to your day!

2014-08-01 21.15.52
Eat them straight from the freezer or pack them into the lunch box.

Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, paleo, gluten, dairy and processed sugar free. They are filled with natural goodness and are a favourite snack of mine. The recipe is flexible and you can change them to suit your own preferences such as leaving out the nuts, using different seeds or changing some of the quantities. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (e.g almond, walnut, and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)

A good 1/2 cup organic coconut oil

2014-07-10 12.39.26
These ingredients add a delicious flavour to the bars.

Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Gently warm the honey and coconut oil in a saucepan and pour into the food processor. Pulse until all there is a good consistency and all the nuts and seeds have been broken up.

2014-07-10 12.40.32
Be careful of the very sharp blade.

Have a tray ready which is lined with baking paper. Run your finger around the edge of the tray so there is a crease in the paper. Pour the ingredients onto a tray lined with baking paper. Now is a good time to have a taste test. The mix should be sweet and delicious.

2014-07-10 12.49.48
The mix is ready to be flattened.

Use a spatula to flatten the mix and make sure it is quite even across the whole tray and give special attention to the corners.

2014-05-24 10.49.41
Ready for the oven

I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. I cooked mine today in a Fan Forced Convection Oven at 170 Degrees Celsius for 30 minutes. You will be able to check this after your first batch.

2014-05-24 11.21.01

Remove the tray from the oven and let cool until cold. Another option is when it is slightly cool to place it in the freezer for an hour whilst still on the tray. This is what l do now as l don’t like to wait.

2014-05-24 13.29.13
Remove from the freezer and cut.

Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row.  Another option is to use a pizza cutter and it helps to give it or the knife a wipe after each row. I think it is better to have the bars quite small as then you have more of a choice over serving size.

2014-05-24 13.31.59

Carefully lift each bar into the container for freezing unless you are going to eat them all fresh, but they are very nice eaten when they are just out of the freezer and such a handy snack to take to work or when you are out.

2014-05-24 13.45.14
Store in an airtight container in the freezer

The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.

2014-05-24 13.44.14
I love this part!

Something to be aware of when eating these bars is that the chia seeds can get stuck in your teeth. This is really a cosmetic issue, so it is best to do a quick tooth check after you have eaten them and you may need a tooth pick to remove them as they can be a bit stubborn.

2014-07-20 20.15.47

If you have enjoyed this post please share with a friend. You can follow me on Instagram, Facebook, Twitter, Flickr, Pinterest and Tumblr.

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:

2014-07-13 13.27.57
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. 

2014-07-13 14.24.36
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.

2014-07-13 15.47.35
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

Having fun with your smoothies!

I have been experimenting with my smoothies lately and it has been great fun. I am alternating the smoothies with juices and love how the flavours change with the addition of a different ingredient and am amazed at the colours that can be produced from using fruits such as berries or vegetables like Bok Choy. I like to use the fruits and vegetables which are in season and l only add filtered water to my smoothies as l don’t drink any kind of milk.

2014-06-14 17.21.59
Colourful, delicious and nutritious.

I have been layering my smoothies to make them look more attractive and experimenting with different ingredient combinations. The smoothie above has three layers that l mixed around with the straw. The red layer is frozen raspberries and water, the green layer is cos lettuce, pineapple, green apple, banana, black chia seeds and water. The yellow layer is cantelope and mandarin. All of the layers were really nice.

2014-06-07 15.28.40
Love the colour!

The ingredients in this one are spinach, cos lettuce, pineapple, banana, green apple, black chia seeds, mint and filtered water.

2014-07-08 15.52.12
A fun looking smoothie!

This smoothie needed to be mixed to drink, but the layers added some fun to it. The green layer is cos lettuce, spinach, mint, green apple and water, while the yellow layer is mandarin, black chia seeds and water.

An interesting smoothie!
I love the layers!

This smoothie was so much fun to make and l had to mix this one to drink it also. The green layer is cos lettuce, green apple, mint and water. The yellow layer is orange, banana, chia seeds and water, and the top layer is cherries, raspberries and water.

2014-07-10 11.45.19
Both the colours had an amazing flavour.

I made this smoothie today and it was a joy to drink as both of the colour combinations had a divine flavour. The green half is cos lettuce, green apple, parsley, banana and water. The red half is blueberries, blackberries, pineapple, black chia seeds and water.

Have some fun with your smoothies and experiment with different flavours. Add in fresh ginger, herbs from the garden, lemons and limes. They are filled with so many nutrients and lots of fibre. Try to have a mix of green vegetables and fruit so the sugar load isn’t so great and just one glass is a good amount. Enjoy!

I am on Instagram at holistic_paleo and Twitter at Holistic Paleo@carolynlgray

Orange and poppy seed cake with whole oranges (gluten and dairyfree)

This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture. I don’t normally cook with stevia but l had some in the cupboard and thought it would add a nice sweetness to the cake and used it in conjunction with Rice Malt Syrup which worked well.

2014-07-06 14.04.51
A moist and lovely cake-gluten free/dairy free

This recipe makes 12 cupcakes and 1 cake so it could be halved if desired. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.

2014-07-06 09.29.10
The wet ingredients plus the poppy seeds

Ingredients:

Place these ingredients into one bowl and mix together.

2 whole Navel oranges chopped and blended-skin left on (Navel oranges are so sweet. Just chop them into smallish pieces and place into the blender until a smooth consistency).

3/4 cup filtered water

4 free range eggs

1/2 cup stevia granules

1/2 cup organic coconut oil gently melted

1/3 cup poppy seeds (more or less depending on your preference)

1/3 cup rice malt syrup

1/2 teaspoon organic vanilla essence

In another bowl mix:

2 cups almond meal

1/2 cup coconut flour

1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)

 

Add the dry ingredients to the wet and mix gently. If making cupcakes place spoonfuls into patty pans as below.

2014-07-06 09.35.40
Ready for the oven!

If making a cake pour half the mix into a greased and lined cake tin. Bake both in a 180 degree celsius oven until firm to touch. The cake will take quite a lot longer than the cup cakes.

2014-07-06 10.07.50
A cute cupcake display. Add some orange pieces to compliment the cupcakes.

Let the cake cool in the tin for a few minutes and then place on a cake cooling rack. I drizzled the cake with some fresh orange juice and topped with sliced orange. I admit to having a cupcake and a piece of cake and my preference is for the cake as the extra juice and orange slice really added to the flavour.

2014-07-06 11.01.10
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.

This is a delightful cake and the flavour turned out really delicious and it is a wonderful treat for those of us living on restricted diets.

If you enjoyed this post please share with a friend. You can follow me on:

Facebook: holistic wellness for life

Twitter: holistic paleo @carolynlgray

Instagram: holistic_paleo

Chocolate mousse extreme!

   Oh, what a decadent treat this is! Except it is made from all healthy ingredients!

2014-07-03 07.46.49
Strawberries and chocolate. What a combination!

This mouse will last a few days and is better after it has set, although a taste as soon as it is made is definitely advised as it is so delicious! This recipe is taken from the latest edition of ‘Wellbeing’ magazine but mine looks a lot darker and richer probably because l added a bit more raw cacao.

In the top picture l used the mousse to top a chocolate tart (see recipe in dessert section) and added in a chocolate ball also (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.

2014-07-04 08.48.01
Chocolate and berry pancake.

In this picture l added the mousse to my morning berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.

The ingredients for the Mousse are:

2 ripe avocados, peeled and stone removed

40g raw organic cacao powder (I used a generous tablespoon as l couldn’t wait to measure it)

2 tablespoons raw organic honey

85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I couldn’t wait the 20 minutes as l was desperate to taste the mousse, so l just used the pitted dates without soaking and draining).

1 teaspoon cinnamon

1 vanilla pod, split lengthways & seeds scraped (I used organic vanilla essence-1/2 a teaspoon)

Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!

2014-07-02 16.54.36
Pure chocolate mousse!

I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.

If you have enjoyed this post please share with a friend. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn

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

Raspberry and coconut pancake (free of gluten, dairy and processed sugar)

2014-06-17 07.17.31
Topped with walnuts, frozen raspberries, flaked coconut and organic maple syrup.

A pancake is an enjoyable start to the day and this one is free of gluten, dairy and processed sugar. I like to use the same basic mix for all of my pancakes and make enough that it will last for a few days stored in the fridge. To change the flavour l just add different ingredients, and l find that this is a good way to add some variety to my Breakfast dishes whilst addressing my need for a diet free of gluten and which will not cause me to suffer a food intolerance/sensitivity reaction.

Place the following ingredients in a bowl and mix well with a spoon.

1 cup organic buckwheat flour

1 cup organic coconut flour

1/2 cup organic quinoa flakes

4 free range eggs

1 tablespoon black chia seeds

1 cup of frozen raspberries

Filtered water: enough to make a moist mix as the quinoa flakes and chia seeds will over time thicken the mix. You can add other types of berries here instead of raspberries depending on your preference.

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Place a small scoop of the mix onto a pre-heated non stick pan coated with a small amount of olive oil. Cook slowly until golden and then carefully flip over. To make the topping for this pancake l mixed in the blender a handful of frozen raspberries and a handful of walnuts so they were combined and l sprinkled this over the pancake. I then topped it with some flaked coconut and organic maple syrup. You can vary the toppings and another idea is to add some raspberries and water to the blender to make a liquid raspberry topping that can be poured over and around the pancake. Add just enough water until the blender will mix it and blend until a smooth consistency is achieved.

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