Tag Archives: Recipes

Gluten-free PECAN CAKE

 

Given the ludicrous success of my latest dessert discovery during recent BBQs, it is time to share another recipe. While I have been crying many tears lately as we are going through the last steps of Happy Dancer’s selling process and without further reasons I simply miss my boat, my only female company amongst all my boys, my lady who helped me protect my family during long and starry nights, bright Mediterranean sunny days and some uncomfortable storms – I have also enjoyed the easiness which land-life brings. One of them being, a properly sized kitchen with all its gadgets and conveniences.

As such my paleo, whole-some, vegetarian, Ayurveda and sometimes raw food influenced cooking have been mixing with my creative juices. One of the outcomes was this simple yet delicious and easy Jamie Oliver-inspired recipe which is both great in cake or muffin form, with or without the glazing, for a private dinner party, beach picnic or cut into small sizes for a big backyard BBQ.

CAKE INGREDIENTS

350 soft butter

1/3 tsp bi-carb soda

125 g coconut flour

125 g buckwheat flour

300 g ground pecans (plus a few extra ones for decoration if you fancy)

150 g maple syrup

300 g coconut sugar

6 organic eggs

30 ml milk of your choice

 

GLAZING INGREDIENTS

200 coconut sugar (use xylitol if it’s getting too much coconut for your likes)

350 double cream

50 g maple syrup

 

BAKING INSTRUCTIONS

Preheat your oven to 160 C/ gas 2-3. Mix all cake ingredients and put onto baking paper in your tin. Put cake in the oven for just under an hour – a third of that for muffins. Check regularly and turn off when golden brown and not gewy on the inside.

If you chose to add the glazing, put all glazing ingredients into a pan at lowest heat. Stir until a uniform toffee-like sauce materialises. Pour over cake or muffins. Add extra roasted pecans for decoration if you fancy. Share with your friends, enjoy and let us know what you think!

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Creamy Raw Coconut Cake

Coconut Raw CakeAs it soon will be time to say goodbye to readily available Oceanic food items, here is my farewell to my best culinary friend: the one and amazing coconut. I could go on and on about its health benefits (high in Vitamin C, Riboflavin, Calcium, Magnesium, Potassium…), not to speak its yummy taste which satisfies all sugar cravings. Although given its cooling energies, according to Ayurveda and Traditional Chinese Medicine, I shouldn’t be having it for several months after having given birth. Hopefully my placenta pills (post to come!)  will make up for the lost qi/heat/prana. I simply can’t resist these awesome natural energizers which get me through the packing and moving frenzy (and birth!). I like coconuts in various shapes and forms. For instance, simple as it is, drinking the refreshing juice and spooning out the smooth flesh, making smoothies or best of all, in an amazing creamy, yet dairy free and healthy, coconut cake. If you live on a boat, you don’t have to worry about using the oven for this raw baby, just cooling is necessary.

Let me share this popular recipe as I make it one last time before packing up my little Sydney kitchen for a galley waiting for us somewhere in Europe… For the base mix a cup of

  • your favourite nuts with
  • 1/2 cup of your favourite dried fruit(s),
  • a pinch of salt and
  • the flesh of 1/2 coconut.

Mix all ingredients in the following order for the filling until you get a pancake-dough-like consistency:

  • 1 1/2 cups of coconut milk
  • meat of apprx. 2 young coconuts
  • 1/2 vanilla bean
  • 2 pinches of sea salt
  • 4 tbsp lecithin
  • 3/4 cup coconut butter
  • 3 tbsp of honey

Pour half of the filling on the base and put in freezer for a few minutes to set while you are preparing the second half:

  • Add a couple of spoons of cocoa powder and
  • a tbsp raw almond butter to the remaining filling.

Blend well and add on top of the first half. Garnish with what pleases your senses – fruit, berries, nuts, desiccated coconut… or nothing. You can keep the layers or stir through with a fork to get some nice creamy patterns. You could also decide to stop after the first layer and enjoy a pure white creamy coconut cake. Bon appetit!

Chocolate Raw Cake – simple, healthy, delicious

As promised in my last post, here’s one of the simplest and healthiest ways to sooth your soul when those chocolate cravings get hold of you.

Choc raw cake

The base

Blend  1-2 cups of your favourite nuts (ideally activated and organic) with a dash of salt, maca (optional to boost your stamina) and cup of dried fruit. I generally use dates as they are easy to blend, super sweet and rich in iron (always a plus for us vegetarians) – but try out for yourself what suits your taste buds: dried apricots, goji berries, inca berries… Your boundary is your imagination! According to taste you can keep some crunchy bits, or blend it all until smooth.

What you definitely need for the filling

  • 2 avocados
  • 8 tablespoons of cocoa powder
  • 3 tablespoons of carob
  • dash of cinnamon
  • 5 tablespoons of honey
  • 3 tablespoons of coconut oil

Nice to add to enhance the filling

  • 1 banana
  • 1 cup of pitted dates
  • coconut flesh
  • berries or nuts to decorate
  • …options are countless once your choc-magination goes wild!

Making the filling

Blend all ingredients until nice and smooth. Fill onto your base and top with berries, seeds, nuts or whatever else takes your fancy. Place in the fridge for at least an hour. Indulge with no regrets! I confess that sometimes this creamy filling doesn’t make its way past my mouth and ends up being enjoyed as simple chocolate mousse instead of a cake.

Extra nutritional bites 

This cake nourishes your body with folates (especially great for pregnancy), Vitamin C , K, and E, Magnesium, Manganese, healthy fats, anti-oxidants and more. Some even go as far as to say that avocados help prevent many forms of cancer, are high in good cholesterol and a great source of protein, especially for vegetarians.

Ayurvedically speaking, the many Vata-balancing ingredients like avocado, banana, almonds and dates will help to strengthen Kapha and increase groundedness. In other words, if you tend to fly through life hyper with a billion thoughts on your mind, a million tasks on your to-do list and are possibly reading this blog on the go as you are talking to a friend simultaneously – this cake is for you.