Chocolate Olive Oil Cupcakes

These Chocolate Olive Oil Cupcakes look very dark chocolatey but are really light and just chocolatey right.

They are made with coconut flour and olive oil. I have found if I use olive oil and not coconut oil when I use coconut flour I don't get that grainy texture.  So from now on that is what I am going to do.

This recipe makes four cupcakes and that is the exact amount I wanted.

These Chocolate Olive Oil Cupcakes are dairy free, grain free, gluten free and super delicious.

Chocolate Olive Oil Cupcakes

Ingredients
2 tablespoons cocoa powder
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons olive oil

Icing
1 tablespoon coconut oil (melted)
1 tablespoon cocoa powder
1 tablespoon honey


Method for Cake

Preheat oven to 160 C.

Combine the cocoa, coconut flour, baking powder and cinnamon.

Add the eggs, honey, vanilla and olive oil.

Mix until smooth and well combined.

Spoon 4 lined cup cake tins.

Bake cupcakes for about 20 – 25 minutes.

Remove from the oven and allow to cool.



Method for Icing

Melt the coconut oil.

Mix in the cocoa powder.

Mix in the honey until all well combined.

Allow to harder then spread over muffins.

(Note: I didn't wait long enough for the icing to harder and the cupcake drank it up but it still tasted great!)

Vanilla Coconut Flour Cupcakes

I have a bag of coconut flour that I wanted to use more of and needed to make some snacks for work so went looking for a recipe with coconut flour in it and came across these delicious Vanilla Coconut Flour Cupcakes.

Power Hungry is the website I found this coconut flour recipe. I can never get my cupcakes to look as smooth as the ones on the site. There must be a trick to it. If so can someone please tell me what it is!

Anyway these Vanilla Coconut Flour Cupcakes are delicious and really light on the tummy.

I changed the recipe around a bit to suit my tastes and I really love it. I am definitely going to use this recipe again. I love that it has olive oil in it instead of coconut oil.

Nothing against coconut oil but the texture to this is more normal to what I was used to during my wheat eating days. Also with this recipe you don't get that grainy texture you normally get when you use coconut flour, must be the olive oil.

The chocolate topping is called Merenda. It is the Greek version of Nutella and is ridiculously decadent. Soooooooooo good. Not lactose free or Paleo friendly but hey - you gotta splurge every now and again.

If you would like to purchase your own jar of Merenda check out Greekshops.com. They ship worldwide.

You're welcome!

Vanilla Coconut Flour Cupcakes

Ingredients
1/4 cup coconut flour
1/2 teaspoon baking powder
2 large eggs (preferably brought to room temperature)
1/4 cup honey
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

Method
Preheat oven to 180C/350°F.

Line a muffin tin with 4 muffin paper cup liners then spray insides with nonstick cooking spray to prevent sticking.

In a bowl combine the coconut flour, baking powder and cinnamon.

In a separate bowl whisk in the eggs, honey, olive oil and vanilla until blended and bubbly.

Pour the dry ingredients into the wet ingredients and mix until well combined.

Divide the batter equally among the prepared muffin cups.

Bake in preheated oven for 20 - 25 minutes or until golden and a toothpick inserted in the centre comes out clean.
 
Remove cupcakes from the tin and place on wire rack to cool.

Makes 4 cupcakes.

Fresh Paleo Orange Cake

I love this Fresh Paleo Orange Cake. It's great for the summer months. It does has a slight bitter taste because the whole orange is used but it is still delicious.

When I make this again I will use smaller oranges as I think my oranges were too big and it was too moist if that is possible.  I couldn't cook the Fresh Paleo Orange Cake any longer than I did because the whole cake would have burnt so I took it out of the oven a little earlier than I would have liked.

I am still trying to master making cakes using almond meal. They burn quickly and don't get a chance to cook in the centre.

Anyway this is a delicious moist cake that has a zingy orange flavour and is absolutely delightful. This Fresh Paleo Orange Cake recipe does make a large cake. If you want to make a smaller one just half the mixture and use a loaf tin. I think I may do that next time.

This recipe is adapted from Elana who adapted it from Nigella.

Fresh Paleo Orange Cake

Ingredients
2 medium sized oranges
4 eggs
3/4 cups honey
2 cups almond flour
1 tsp baking powder


Method
Wash the oranges place them in a saucepan, cover with water and boil whole for 2 hours. Discard water.

Remove any pips then cut up oranges, place in a food processor and blend until smooth. 

Love that bright orange colour. Makes this cake such a joy to make.

Whisk eggs by hand then add honey and whisk again until combined.


Add in almond flour and baking powder and mix well.

 

Lastly add the orange puree to the batter.

And mix until well combined. 

  Pour batter into a greased 22/23cm 9-inch round spring form cake tin.

Bake at 190C/375F for 60 minutes or until a toothpick inserted in the centre comes out clean.

Decorate as you choose. I was naughty and crumbled a Flake chocolate bar over the top but you can grate dark chocolate over the top or leave as is. It's great with a side of lactose free vanilla ice cream. Divine!

Honey Nut Muffins

I am starting a new job so needed to make something to snack on during the day. I found these delicious Honey Nut Muffins at Civilized Caveman Cooking but changed around the recipe to suit what I like.

These are super moist and  delicious with a lovely honey aroma. The nuts in these honey nut muffins should fill my belly and stop me snacking until it's meal time.

These are totally gluten free, dairy free, grain/wheat free. Super easy to whip up and even easier to eat.

Now that is my kind of food!

Honey Nut Muffins

Ingredients
3 eggs
3 tbsp honey
2 tbsp coconut oil, melted
3 tbsp rice milk
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 cup coconut flour
1/2 cup chopped mixed nuts

Method
1. Preheat oven to 200C/400 Degrees F

2. Whisk the eggs, honey, coconut oil, rice milk and vanilla together in a medium sized bowl.

3. In a small bowl sift the baking powder, cinnamon and coconut flour.

4. Pour the dry ingredients into the wet ingredients add the nuts and mix until combined.

5. Divide the mixture into 6 muffin tins and bake for 25 minutes.

6. Enjoy

Chocolate Banana Pecan Pie

I saw a recipe for Chocolate Banana Pecan Pie but it looked too complicated. Unfortunately or fortunately I am lazy and I like recipes that are simple and easy. 

Then I remembered I had a recipe for a Chocolate Tart so decided to change the type of nut that was used and added a layer of bananas on the bottom and Bobs your uncle you get a delicious Chocolate Banana Pecan Pie. Now that is what I call simple and easy.

This Chocolate Banana Pecan Pie is gluten free, grain free and dairy free and incredibly delicious.

The photos I have taken are just after I poured the deliciously thick ganache over the bananas and got that lovely soft and glossy look from the ganache. Looks heavenly doesn't it. Like you just want to dive in and bath yourself in the ganache! Or maybe it is just me. 

 I will check on them in the morning by then the chocolate will have hardened and they will be ready to eat. Yum!

Chocolate Banana Pecan Pie Recipe

Crust
3/4 cups pecan meal
3 tbspns coconut oil
2 teaspoons honey
1/4 teaspoon cinnamon
pinch of salt

Filling
1 medium sized banana
150gms dairy free chocolate
100ml coconut milk


Method

Pre-heat oven to 180C (350F).

Place pecans into a food processor, and pulse until it turns into pecan meal.

Take pecan meal, place into a bowl add cinnamon and salt and mix until combined.

Melt coconut oil then mix with honey.

Place the coconut oil mixture into pecan mixture and stir until well combined.

Grease two 10cm (4 inch) tart tins with removable bases. Divide mixture and press into each tin.

Bake in oven for 15 minutes.

Take out of oven and let cool, about 1 hr. Take out of tins. Place in fridge until cold, about another hour.

Break up chocolate and place in a bowl. Heat coconut milk then pour over chocolate. Let sit for 1 minute as this will help melt the chocolate. Then stir until well combined. It will turn into a deliciously thick ganache. Try not to eat it all!

Slice the banana and place a layer of it into the base of each pecan pie crust.

Pour ganache over bananas then place in fridge to set.

Decorate as you like. I think I will grate some chocolate over the top or maybe do some chocolate curls.  Let's see how I feel in the morning.

Enjoy. I know I will.

Dairy Free Baked Banana Custard

 Too good to resist, yum!

 

Smooth and light dairy free banana custard

Bain-Marie or water bath baking method. 
Tray is half filled with boiled water then placed in oven to bake.

I love this dairy free banana custard. It is so easy to make, only if it didn't take so long to bake in the oven. I will definitely been making this again.

I made the dairy free banana custard with rice milk instead of cows milk. I can't see why you couldn't try any other type of milk, it should all work. You will have to let me know what you try and how you went. 

It is really light on the tummy which is great so it can be eaten any time of the day even for a late night snack.

Dairy Free Baked Banana Custard Recipe

Ingredients
2 large ripe bananas
¼ teaspoon cinnamon
1 cup rice milk
1 teaspoon honey
1 egg
¼ teaspoon organic vanilla essence

Method
Preheat oven to 160C/325F

Mash the bananas with a fork on a chopping board.

In a small saucepan heat 1 cup of rice milk with 1 teaspoon honey. Do not boil.

In a medium size bowl whisk 1 egg with ¼ teaspoon vanilla essence.

Slowly add ¼ cup of the milk and whisk into the eggs. Then add rest of the milk, cinnamon and whisk well. Add rest of the bananas and whisk until combined.

Pour into two 10cm/4inch spring form tins that have been greased with olive oil spray.

Take a baking tray and place tins inside then pour boiling water in tray until halfway up the side of the custard tins. This is called baking in a bain marie or a water bath. We do this to create a gentle and uniform heat around the custard so it cooks evenly.

Open oven door and gently slide tray into oven.

Cook for 60 minutes or until custard is set.

To serve decorate with a sliced strawberry then dust with cinnamon and drizzle a little honey on top. Yum!

Enjoy.

Note: These will only last about two days so make and eat asap.  

Chocolate Peanut Butter Coconut Flour Mug Cake

Chocolate Peanut Butter Coconut Flour Mug Cake is a long name for a cake I know but that is exactly what I was searching for on the internet but couldn't find so I decided to create it. This treat is gluten free, grain free and dairy free.

Then I decided to title it appropriately so other people who were looking for a Chocolate Peanut Butter Coconut Flour Mug Cake could easily find it too.

So if you are here congratulations you have found exactly what you have been looking for! Hahahaha.

I noticed there are many coconut flour recipes around but they require a lot of eggs and I don't want to use that many. I like to keep it simple.

I have also seen many paleo coconut flour recipes but some of them use ingredients I don't like or don't readily have so again needed something simple, quick and easy to make.

I hope you have the ingredients I have listed below and you can make this now! I haven't tried it with other ingredients but can't see a problem if you change the coconut flour for almond meal or any nut meal. Changing the coconut milk for any type of milk should be fine too. Change it around and let me know how you go.

Since you are here I am guessing you like the ingredients I have used and will try it that way. If so good for you! :)

This is a deliciously moist cake made for one. It is a great little treat that is very light on the belly. Enjoy.

Chocolate Peanut Butter Coconut Flour Mug Cake

Ingredients
1 heaped tablespoon coconut flour
1 heaped teaspoon cocoa powder
2 teaspoons coconut milk (or milk of choice)
1 teaspoon honey
1/2 tsp organic vanilla essence
1 large free range egg

Topping
1 teaspoon peanut butter
30gm dairy free chocolate 

Method
In a microwave proof mug add honey and coconut milk and mix until well combined with a fork. Then add in vanilla extract and egg.

Next add coconut flour and cocoa powder and mix until well combined with the fork.

Scrape down sides and clean up mug then microwave for 90 seconds or until cooked.

Take cake out of mug and place on a plate.

Melt chocolate in the microwave then place a teaspoon of peanut butter on the top of the cake and pour melted chocolate over the top.

Enjoy the lovely hot melted goodness. Yum!