Another great option for having cake whilst on an elimination diet. I love how the butternut squash give the lovely orange colour, moisture and volume to the cake. The cinnamon with the cardamom give the muffins a aromatic spicy note without being over powering.
These free from -Butternut squash cinnamon cardamom muffins are great for breakfast, on the go or as a snack treat after the gym.
Makes: 5 muffins or a small one piece cake
Prep time: 25min-2hours in (depending on whether you have to bake the butternut squash first)
Cooking: 30min at 180 degree celsius pre heated oven (middle shelf)
Cooling time: 60min
Ingredients:
80g Coconut flour
42g Almond flour
9g Baking powder
1/4tsp Cardamom
1/2 tsp Cinnamon
couple drops of vanilla essence - optional
1 tsp Xanthan Gum (works also without)
90g Coconut oil
225g Cooked Butternut squash
1 medium finely chopped apple
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
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...
Delicious way to indulge in the lavender that decorated your garden so far. All you need to do is collect the flower heads and take them of the main stem so you are just left with the loose purple bits.
I have combined the lavender with lemon in this cake which is free of eggs, dairy, cocoa, gluten and sugar, so essentially vegan. My current elimination diet is going well and I love how it challenges my food choices and make me explore new ways of cooking/ baking.
You may worry that the cake will take like soap - it won't. I visited Jersey lavender farm a few years back and their cafe has lots of nice food using lavender. The plants I have in my garden now are actually from there. They thought my soil might not be suitable for the plants but they are doing really well, they have grown from small pots to huge bushy plants.
Makes: 11 8.5x4.5 mini loafs...
This moist sumptuous raspberry lemon cake is free of eggs, dairy, cocoa, gluten and sugar, so essentially vegan. I had to find a way to have cake on the mind body garden day event I was running last weekend. I am currently on an elimination diet do resolve my very long standing snotty nose and mucus production.
If you have been looking at my recipes before you know I have been gluten and sugar free for quite some time- the really hard thing was giving up cocoa, cream and butter- I really like those - a lot.
Eggs are hard to give up because they seem so essential for so many recipes. I was glad that I managed to find inspiration for this recipe, I have made it 3 times in the last week, one trial one real deal for the event and then another just because I like the marzipan like texture and the zestiness.
If you are are worried about baking...
This years home made birthday cake is based on one of my favourite gateaux's from my child hood. We had no family celebrations without this traditional cake from south germany.
I have used the quick and easy moist sponge roulade base recipe and adapted it to be made with cocoa to form the base of my little black forrest layer cakes.
This cake actually nearly never happened. I started with cracking the eggs and the 2nd last one of 6 was kind of rotten which I could only see once it had dripped into the already separated egg whites.
I thought not problem I have another 6 eggs. I started over on collecting the egg whites and bam just when I nearly had it another wonky egg. I have never had doggy eggs in my entire live - how luck am I?
My husband felt very guilty, he had picked those eggs up from the farm just a couple of days back. The lovely...
I had forgotten I made this when I looked through my unpublished recipe pictures. Mango will go on my shopping list for this week.
Rum-Almond sponge cake base:
Makes: a round 13cm cake that is 5.5cm high – Cut into a layer that suits your base depth.
Prep time: 10 min
Cooking: 20min at 200 degree celsius
Cooling: 1 hour
For the sponge cake base you need:
5 medium eggs
80g ground almonds – mixed ground nuts work too.
60g organic virgin Coconut oil
3 tbsp Rum
1-2 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
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...
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