Experimenting with some cake ideas. This brownie cakey goodness is super yummy as well as being gluten free. I used home made almond meal as the flour replacement. The recipe does contain 3/4 cup of sugar but I think I might give it another try next time with a sugar replacement.
We served with a combo of mascarpone and double cream but it would be just as good served with berries or other fruit or on its own.
50 g cacao or cocoa
1/2 cup hot water
3/4 cup caster sugar
150g coconut oil
1/2 teaspoon of baking powder
1/4 teaspoon salt
100g double cream
1 teaspoon sugar
strawberries to serve
Preheat oven to 180 degrees Celcius. Grease and line tin with baking paper.
Combine cocoa or cacao with hot water.
Mix sugar, coconut oil and eggs for a few minutes or until thick and creamy.
Blend almonds until they are in a bread crumb like consistency then mix with baking powder and salt.
Mix cocoa mixture with egg mixture. Then stir through the almond meal mixture until combined.
Pour complete mixture into the tray and bake for about 40 minutes or until the outside is fairly firm.
Remove from oven and allow to cool in tray for 15 minutes then for an hour on a wire rack.
Mix double cream until thick and creamy and stir through the mascarpone and sugar to serve with strawberries.
Want an easy and fairly healthy snack...? This is one to keep everyone happy. Gluten free, refined sugar free and dairy-free (with alternative ingredients) and real fruit, these muffins are yum and satisfying.
3 cups of oats
3 teaspoons baking powder
2 tablespoons honey
1/4 cup melted butter, or coconut oil
1 cup milk, or milk substitute
1 cup of raspberries
1 cup / 100g of dark chocolate broken into pieces (I use 85% cocoa)
Preheat oven to 180 degrees Celcius.
Spray muffin tin with canola oil or line with baking paper.
Blitz oats to make an almost powder form.
Combine oat flour and baking powder.
Mix egg, milk, coconut oil and honey in a separate bowl.
Pour the wet ingredients in with the wet and gently combine.
Then gently stir in raspberries and chocolate, divide evenly into muffin tins and bake for 20-25 minutes.
Serve warm or cool. Store in an airtight container.
This recipe is crazy easy. Really it's the 3 ingredient home made chocolate with whatever ingredients you have and would like to add. Almonds and walnuts were two nuts I had in the pantry so I used those but any seeds or dried fruit, whatever you're into just add when the melted chocolate is in the tray. I like to activate the nuts by dry roasting them to enhance the flavour.
The recipe is also dairy free and refined sugar free depending on how you view honey. Or you can add a sweetener substitute if this your preference too.
4 tablespoons of melted coconut oil
4 tablespoons of cacao powder or cocoa powder
2 tablespoons of honey or a sweetener substitute
A handful of almonds
A handful of walnuts
Roughly chop the walnuts and almonds and dry roast in a pan on medium high. Roast for a couple of minutes. Stay close, stirring occasionally and watch when they are lightly brown to take off heat. Be careful because they can burn very quickly so shouldn't be left unattended.
Combine the coconut oil, cacao and honey and place in a tray lined with baking paper.
Add the almonds and walnuts to the chocolate mixture and place in freezer until firm, approximately an hour. Also store in the freezer so that the coconut oil stays in solid form. Remove from freezer a couple of minutes before eating so it's not too firm.
Writer of healthy recipes with simple instructions.