Zesty orange coconut cake – gluten and sugar free

Zesty orange coconut cake – gluten and sugar free

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,...
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Foolproof paleo coconut cake with Stevia

Foolproof paleo coconut cake with Stevia

  This has been my favourite go to recipe for several month now. I made many different variations all of which have been yummy. If you are new to baking or new to baking without sugar this is a brilliant cake to get started on. It is foolproof really, you can't get it wrong unless you burn it in the oven.   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 Coconut milk sprinkle of ground Vanilla 30g 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 coconut milk 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...
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Ginger cream cake with  caramelized honey almond crust

Ginger cream cake with caramelized honey almond crust

  This cake was the birthday cake for my friend who is totally addicted to ginger honey yoghurt. I know I normally bake without Honey or Sugar but in this case Honey is essential to get the nice almond crust. I have tried making caramelised crusts with Stevia-granuels before which worked fine but since I am trying to replicate the Honey-Ginger Yoghurt idea - honey it was. Makes: small 15cm diameter cake Prep time: 25 min Cooking: 28min + 15-20min for crust Cooling time: 60-120min   Cake base: Ingredients: 6 medium separated eggs 50g melted Butter 80g Almond flour 1tsp (flat) ground Ginger sprinkle of ground Vanilla 1/4tsp Baking powder 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...
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Paleo Cinnamon Pecan cookies, gluten and sugar free

Paleo Cinnamon Pecan cookies, gluten and sugar free

    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...
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Paleo butternut squash raisin loaf – sugar free, gluten free

Paleo butternut squash raisin loaf – sugar free, gluten free

  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...
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