Paleo Chocolate Cake

Friday, 25 July 2014



Paleo Chocolate Cake - Gluten Free, Grain Free


Paleo Chocolate Cake - Graien Free, Lactose Free


Paleo Chocolate Cake - Grain Free, Gluten Free, Lactose Free


Slice of Paleo Chocolate Cake

I was looking for a chocolate cake recipe that was grain free, gluten free and lactose free the other day because we were craving chocolate cake at work.

Our computer system was down and we had nothing to do until it got fixed so we started talking cakes - chocolate cakes. Then I went searching for a recipe and found this delicious Paleo Chocolate Cake at Super Glue Mom.

The recipe specifically said the milk had to be full fat milk. I used low fat milk by mistake and it came out moist, light, soft and fluffy. It even had the volume I have been missing since going grain free!

This is not a sweet cake but delicious none the same.  Light on the belly and will keep you happy all day. Definitely a keeper.


Paleo Chocolate Cake

Ingredients
½ cup coconut flour
¼ cup almond flour
2 teaspoons baking powder
½ cup unsweetened cocoa powder
400ml lactose free milk or any non dairy milk
½ cup honey
4 eggs
2 teaspoons vanilla

Method
Preheat oven to 175C/350F then  line a 20cm x 20cm (8x8 inch) square baking tin with baking paper.

Sift coconut flour, almond flour, baking powder, and cocoa powder into a large bowl and mix until combined.

Place milk, honey, eggs, and vanilla in a blender and mix until combined.

Slowly pour wet ingredients into dry and mix until everything is well combined. Do not over mix. The end result is like chocolate soup. Perfect!

Pour the batter into the cake tin and bake for 50 minutes.

Allow to cool before removing from tin. Then serve and enjoy.


Apple Cinnamon Bread

Tuesday, 22 July 2014

Apple Cinnamon Bread - Grain free, gluten free, dairy free


Apple Cinnamon Bread


You must eat this delicious Apple Cinnamon Bread that is gluten free, grain free and dairy free fresh out of the oven. It is soft, moist, warm and delicious and even better with a little strawberry jam.

I saw two tiny little loaf pans in the supermarket and had to get them. Then I went about searching for a recipe. I can't remember where I found this but it is perfect. I found that breads and cakes don't really rise with coconut or nut flours so thought this would be the way to have a "normal" looking bread.

I halved the recipe and filled one of the tiny tins. It worked a treat.

Apple Cinnamon Bread


Ingredients
1/4 cup  + 2 tbsps almond flour
1 tablespoon coconut flour
2 tablespoons shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 tablespoon honey
1 egg
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
2 tablespoons grated apple

Method
Preheat oven to 180C/350℉.


In a mixer bowl blend almond flour, coconut flour, shredded coconut, baking powder and cinnamon.

In small bowl whisk egg, coconut oil, vanilla and apple.


Pour egg mixture into almond flour mixture and blend well.

Grease loaf pan and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.



Coconut Flour Shells

Sunday, 13 July 2014


Coconut Flour Shell - Gluten free, dairy free, grain free

Coconut Flour Shell

Coconut Flour Shells

I was out shopping one day and saw a tray with six shell shaped muffins and had to buy it. It was a great buy only $2!

Once I got it home I looked for some gluten free, dairy, free, grain free recipes I could make in this tin and came across a simple coconut muffin recipe from the Coconut Mama.

I halved the recipe and simplified it so it is super easy and quick to make.  You just chuck everything into a mixer bowl let it do the work and then scoop into tin bake and enjoy.

Coconut Flour Shells


Makes 6  

Ingredients
1/4 cup plus 2 tbsps coconut flour
1/2 teaspoon baking powder
3 eggs
1/4 cup coconut oil, melted
1/4 cup honey
1/2  teaspoon vanilla


Method
Pre heat oven to 180C/350F.

Oil 6 pod tin.

In a mixer add all ingredients and blend until combined.

Scoop mixture into each pod.

Bake for 25-30 minutes.

Enjoy.

Told you they were easy to make!





Apricot Coconut Flour Mug Cake

Friday, 6 June 2014


 This mug cake is lighter and fluffier than you can possibly imagine.
And in the artichoke jar is the most delicious homemade apricot jam I have ever had!


 A Sin City mug for a totally sin free delight with this delicious 
Apricot Coconut Flour Mug Cake.


I had a bag of coconut flour I wanted to use so went looking for a recipe. I had a few mug cake recipes but they all had cocoa and I didn't want chocolate. Something I never say but did this particular night.

I went for a search on the internet and found a recipe with a whole lot of ingredients I didn't like. So I took them out and added a few of my own and came up with this super moist, light and fluffy Apricot Coconut Flour Mug Cake. 

The jam was made by our neighbour Katerina. A lovely Italian lady who always gives us food which we never say no to and always thoroughly enjoy.

The apricot jam was super delicious and worked perfectly with this delightfully sinless treat that is grain free, gluten free and dairy free. 

Apricot Coconut Flour Mug Cake


Ingredients
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 egg
2 tablespoons almond milk
1 tablespoon raw honey
1 tablespoon home made apricot jam
1/2 teaspoon vanilla

Topping
1 teaspoon homemade apricot jam
1 teaspoon raw honey

Method
Combine all wet ingredients in the mug first until well combined and looks light and fluffy!

Then add in the flour and baking powder and mix until all well combined.

Place in the microwave for 2 minutes.

Then place apricot jam and honey on top of cake and swirl around with your spoon until absorbed into cake.

Enjoy. 




Clean Chocolate Cake

Sunday, 18 May 2014



Clean Chocolate Cake

Gluten, free, grain free, dairy Clean Chocolate Cake

Healthy Clean Chocolate Cake

I am sure you are asking what is a clean chocolate cake. Well it is one without flour, sugar and dairy. Best of all it is super delicious.

A friend was having a dinner party and I decided to make a cake. I found this recipe and adapted it a bit. This cake doesn't rise much at all. It's almost like a large chocolate pancake but it is still very satisfying. Nice and healthy and easy on the belly. Just how all good food should be.

Clean Chocolate Cake

Ingredients
1/4 cup cocoa powder
1/4 cup coconut flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
4 eggs
1/4 cup honey
1 teaspoon vanilla extract
1/4 cup melted coconut oil

Method
Preheat oven to 160C.

Combine the cocoa powder, coconut flour, baking powder and cinnamon in a medium sized bowl.

In another medium sized bowl beat all the eggs together then add honey, vanilla and coconut oil and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix until all ingredients are well combined. Just note it is a runny batter. 

Spoon into a small 15 - 20 cm baking tin that is lined with baking paper.

Bake for 40 minutes or until cooked through.

Remove from the oven. Cool for a few minutes in the tin then move onto a cooling rack and allow to cool before you add chocolate icing.



Icing
300 g chocolate
150 ml coconut milk

Melt the chocolate either in the microwave or on a double boiler. Stir in the coconut milk and mix until combined so the consistency is nice and smooth. Then ice cake. I also grated some chocolate on top.It just looked like it needed something more.

Adapted from the Healthy Chef.

Peanut Butter Truffle Balls

Tuesday, 1 April 2014

Peanut Butter Truffle Balls


I was leafing through the weekend paper and saw a recipe for raw chocolate balls. I didn't like the recipe so changed some of the ingredients and came up with this super delicious Peanut Butter Truffle Ball recipe.

Remember the coconut balls recipe with crushed teddy bear biscuits and condensed milk? Well these taste exactly like that but with a peanut butter flavour. So yum, yum, yum!

Peanut Butter Truffle Balls

Truffles
4 large Medjool dates chopped with pits removed
2 tablespoons coconut oil
1/2 cup raw almonds
3 tablespoons peanut butter or any nut butter
2 tablespoons shredded coconut
1 teaspoon honey

Coating
2 tablespoons shredded coconut

Method
Place almonds into a food processor and blend until they become a nut butter. 

Add all other ingredients and blend until well combined.

Roll tablespoons of mixture into balls then roll in coconut.

Place on a tray and into the fridge for 1 hour to set. 

Store in an airtight container in the fridge for up to two weeks but they won't last that long.



Greek Rice Pudding Recipe

Friday, 21 March 2014

Greek Rice Pudding Recipe Lactose Free

Rizogalo Recipe

Greek Rice Pudding Dessert


We had Harmony Day at work today and everyone had to bring something from their country of origin. Being Greek and leaving it to the last minute the easiest thing I could think of to cook was Rizogalo or Greek Rice Pudding.

I decided to make it with lactose free milk because Greek Rice Pudding dessert is my favourite and wanted to have some as well. This Greek Rice Pudding is without eggs as well.

I found an easy recipe on the SBS food website and had some assistance from my mother who insisted I put water in as well as milk because it's not Greek otherwise! Can't argue with mum.

Of course she was right as one of my co-workers said it was the best Greek Rice Pudding he has ever tasted. I don't know if he was just being nice but I will accept the compliment and gladly. Another co-worker said it was light and fluffy and wanted the recipe.

So below is the recipe I used which is part Greek mum Rizogalo recipe and part SBS Greek Rice Pudding Recipe.

This is an easy recipe which did take around 45 minutes to cook on the stove top. I got six small servings out of it.

Greek Rice Pudding Recipe

Ingredients
4 cups (1 ltr) lactose free milk
1 cup (250ml) water
½ cup (100 g) arborio rice
2 tbsp raw sugar
½ tsp vanilla extract

Method
Heat milk, water and rice in a saucepan on medium heat, stirring frequently until it starts to lightly boil or is simmering.

Add sugar and vanilla extract and stir to combine all ingredients.

Reduce heat to low and simmer for 30 minutes, stirring frequently, until rice is tender and consistency has thickened.

Spoon rice into small serving bowls and sprinkle with cinnamon.

Serve either hot or cold. It can be eaten both ways enjoyably.



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