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.
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 cups blanched 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)
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
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.
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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