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...
Thank you to everyone that has entered the Stevia-sweet giveaway.
If you missed out this time don't worry, we will run another giveaway soon, keep an eye on your inbox.
Not signed up yet and don't want to miss out next time? Head over to the side bar sign up box and get your self on the list before the next giveaway goes live.
3 lucky winner are going to take home:
1x Stevia-sweet Granules 325g, 1x Stevia-sweet Tabs 75g, 1x Stevia-sweet white extract 15g,
1x unfilled Tab dispenser1x Stevia-sweet Tabs 75g, 1x unfilled Tab dispenser
1x Stevia-sweet white extract 15g
The Winners are:
1st prize: Kellyjo Walters - UK
2nd prize: Cherie Hadcroft - UK
3rd prize: Leanne Lunn - UK
Many of you have told us that you love the stevia-sweet white powder because it is so versatile and efficient.
I am not sure about you but I am always amazed how few people know about Stevia even though it has been talked about in the media over the last few years. Most of us have learned about stevia as a healthy natural sweetener...
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...
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