Someone asked me if I miss cake the other day. I was never a big cake fan but the day that I was told I couldn’t eat it, I wanted it, of course. Then when my digestive system flares up and Candida decides to flourish I do want to fall into a pile of cake and chocolate and let’s not even go near stressful times. When ‘Paleo’ arrived and Gluten, Sugar and Dairy Free became the BOMB I will admit I stood on the diving board and ‘horsied’ my way into a multitude of Paleofied treats, who wouldn’t. Now I enjoy the occasional cake or slice, I love raw treats best and so does my family and friends so I give them away a lot.
Most recently when completing my final food editorial folio for my other passion photography, I wanted to showcase my ability in providing alternatives in the ‘sweet’ department. So I delved into the archives and found some old favourites and added some new things to make them I guess more ‘healthy’.
High in protein, nutritious, anti-inflammatory and just the right amount of sweet. Soaking the carrots means you don’t have to add the doz dates as you would to a normally ‘sugar free’ cake.
Pre-Heat oven to 180c
1/2 doz medium sized carrots-grated
1/2 cup 100% maple syrup
(learnt this step recently, combine above and soak in fridge overnight)
1/2 cup coconut flour
1 tbsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp nutmeg
1 tsp baking powder
1/3 cup walnuts (activated is best)
1/3 cup macadamia nuts or any others (I added pepita’s to the above one too)
80ml maple syrup
1 tsp vanilla essence
1 cup liquid form of coconut oil
Combine dry ingredients and stir.
Add wet ingredients and whisk until well combined.
Fold in carrot to dry mix then add the egg mixture.
Choose your tin. I love loaf tins for every kind of cake, makes cutting easier great for a smaller portion than a wedge of a round cake.
Line with baking paper.
Pour mixture in and bake for 45 minutes. Check centre as you do with all cakes, if the skewer comes out clean, winner!!!
I topped mine with plain 100% coconut cream and activated Walnuts and an extra sprinkle of cinnamon.
Choco Brownie Cookies
I made these as I had almond pulp from making mylk and some leftover ready-made family supermix from travelling to use up and it was our ‘unbirthday’ so it required some baking.
Pre-Heat oven to 180c
1 Cup Blanched Almond Flour
1/3 Coconut Flour
1/4 tsp salt
½ Cup Raw Cacao (or you could use Carob powder)
Supermix (you can use whatever you have)
½ tsp slippery elm
¼ liquorice root powder
1 tsp Maca powder
1 tsp Spirulina
¼ Cup Almond Mylk (soak 1 cup almonds in water overnight, drain and rinse, pop in blender with 3 cups of water and whizz for a good 5 mins. Strain, (reserve pulp and dehydrate that for almond flour) add cinnamon, vanilla essence and a pinch of salt and blend again)
1 Tbsp chia egg
1/3 cup melted coconut oil
1/3 cup tahini (toast 2 cups of sesame seeds in a dry frypan- unhulled is tops but hulled is great too-pop in food processor and turn on high until a smooth paste is formed)
2 Tbsp 100% Maple Syrup
Add flours and ‘supermix’ to a bowl with chia, coconut oil, maple syrup and tahini.
Add Almond mylk until your mix is a doughie consistency (you may need the whole ¼ cup)
Leave to side for 10 mins so the coconut flour and chia activate.
While that’s happening grab your best-branded DARK high quality and cacao chocolate (like Bright Chocolate) smash the block with a rolling pin. Better yet, grab the kids, so much fun!
DO NOT PUT IN A BAG AND SMASH IT. BAGS BREAK-CHOCOLATE EVERYWHERE
DO NOT USE HOMEMADE RAW CHOCOLATE, I DID, I LEARNT MY LESSON….COCONUT OIL MELTS!
Add 60g to dough (more if you’re a generous person but remember you are trying to be good)
Line baking tray and spoon mixture in the size you like (we go 50 cent pieces so they last longer than five minutes)
Bake for 10 mins. Stay close by the oven though as the bottom can cook quickly…then again my oven is over 50 years old and burns the bottom of oven trays so it could just be my oven. Don’t over cook though or the cacao can burn.
Leave to cool before eating.
I am going to be adding more of my personal recipes for treats. With winter upon us it’s far too tempting to make a hot choc or chai and hook into a sweet treat to keep us warm. Better it be ‘healthier’ than full of numbers and words you can’t pronounce.
Enjoy your weekend