This is a variation of the previous post of Foolproof paleo coconut cake with Stevia & Easy coconut rum cup cakes with Stevia, for this version I used orange juice.
This cake is great for anyone who is a big fan of coconut, it has a real holiday type taste to it with it's zestiness.
You can also do it withe lemon juice but you want to mix it with water to avoid it being too zesty.
Makes: 26cm diameter flat cake 5cm deep (or 11-12 cup cakes)
Prep time: 10 min
Cooking: 40min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
237g Orange juice (other fruit juices may work too)
sprinkle of ground Vanilla
37g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
For lemon juice version: 75g water plus 105g lemon juice
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the orange juice beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix,...
This is a variation of the previous post of Foolproof paleo coconut cake with Stevia, for this version I used cup cake moulds and different liquid to get the the Rum -Coconut flavour.
Makes: 11-12 cup cakes
Prep time: 10 min
Cooking: 35min
Cooling time: 60-120min
Ingredients:
6 medium eggs
100g Stevia-sweet Baking Granules 1:1
60g melted Coconut oil (or Butter)
50g Rum
100ml water
sprinkle of ground Vanilla
37g Almond flour
36g Coconut flour
170g Unsweetened desiccated Coconut
3g Baking powder
Instructions:
pre-heat oven to 180 degree celsius
Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
mix in the melted cooled oil until creamy
add the Rum and Water beat until combined
mix all dry ingredients together in a large bowl (sift the coconut flour)
add the dry ingredients to the creamy egg mix, use electric mixer to combine
fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
bake for around 40min, turn tray around at half way point to ensure even browning (check with a skewer that the cake is baked through)
leave to cool before coating in melted Lindt chocolate or leave as is.
Tip:
the cake will keep...
Makes: about 42 cookies
Prep time: 20 min, plus 1-2hours for dough to harden in the fridge
Cooking: 16min
Cooling time: 60min
Ingredients:
150g Almond flour
100g Chestnut flour ( you can use Almond flour instead, change the 40g Almond flour for coconut flour)
100g Pecan nuts ground
1 tsp Cinnamon
10g unsweetened Cocoa powder
pinch of Salt
70g Stevia-sweet Baking Granules 1:1
200g grass fed Butter - room temperature
1 medium egg
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
Whole pecan nuts for decorating
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
Instructions:
pre-heat oven to 180 degree celsius
mix all dry ingredients together in a large bowl
add...
Originally this was meant to be a pumpkin bread, when I tried to get pumpkin I could find any - maybe pumpkins didn't do well this year and there is a shortage?
Since butternut squash is similar I just used that instead. I wanted to have the cosy autumn feeling that fresh raisin bread with butter and jam gave me and my family when I was little. Around this time if year/ November yeast breads with raisins are available in every german bakery in various forms. I just made the recipe below up, it is not with yeast but it has the raisins and spices that make me feel warm.
Makes: one small tin loaf
Prep time: 20 min (once raisins and butternut squash are ready)
Cooking: 55min
Cooling time: 60min
Ingredients:
50g raisins soaked in water (and 18g amaretto- not essential), best soak for 24hours (if you like lots use more)
375g cooked butternut squash (flesh only- remove seeds and skin)
84g coconut oil melted
6 medium eggs (separately whisk egg whites)
178g Chestnut...
Waffles are probably my favourite Sunday baking treat from when I was a child especially in autumn. We didn't make them very often but every now and then we'd get the idea to makes some and the beautiful thing with waffles is the ingredients are basic so you can just make them on a whim if you bake on a regular basis.
When I recently longed for a treat and thought of waffles, I checked my blog for a recipe and was surprised to see that I did not have a tried and tested one to go to. I then tried various gluten and sugar free recipes but most of them were kind of heavy and made you fill stuffed after just on heart. I then developed my own recipe and this one comes out light, little bit crispy, they waffles stay together very well and they are filling enough but not to the point where you can't enjoy a whole...
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