Tag Archives: raspberry

Raspberry and coconut cake

A gorgeous weekend treat with the sweetness of the raspberries making every mouthful a delight. This gluten and dairy free cake can be a snack or dessert, freezes well and is especially lovely when just out of the oven. The combination of raspberry and coconut is perfect and this cake has a lovely softness to it which makes it a pleasure to eat.

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Just out of the oven!

Ingredients:

1 cup of frozen or fresh raspberries plus a few more for the top of the cake

1 cup of coconut flakes plus a few more for the top of the cake

1/3 cup melted coconut oil

1/4 cup coconut flour

2 cupsĀ blanchedĀ almond meal

5 free range eggs (700g)

1 teaspoon baking soda

1/3 cup filtered water

1/3 cup honey or maple syrup (slightly more if you are using rice malt syrup)

Method:

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Place all ingredients into a bowl. Crumble the frozen raspberries between your fingers or chop if fresh to help them spread through the mixture.
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Mix with a spatula.
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Place the mixture into a greased and lined baking tin and sprinkle extra raspberries and coconut on the top. Bake in a 180 degree celcius oven until firm to touch.
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Remove the cake from the oven and let it cool in the cake for a short time. Cut around the edges with a knife.
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Turn the cake onto a cooling rack.
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Enjoy a slice or two. Freeze individual portions for snacks.

I hope you enjoy this delightful cake. Please share the recipe with your friends and why not try a flavour swap and use a different type of berry. Have you listened to my Wellness Podcast! Tune in at http://www.thewellnessbuzzpodcast.com

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

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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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Lemon and raspberry smoothie

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On a super hot Summer afternoon a refreshing drink is required, and a glass of this lemony drink is very fulfilling. This recipe makes several glasses and is very easy to make in your blender.

Place in the blender:

1 small lemon with the skin on-washed and seeds removed

1/2 a green apple with the skin on (or a whole one if it is small)

1 tablespoon black chia seeds

1/2 cm piece of fresh ginger (more or less depending on your liking for it)

250 ml plain coconut water

1 generous cup of frozen raspberries

Mix the ingredients on high until nicely blended then serve.