HEALTHY GLUTEN FREE CARROT CAKE
Ingredients (recipe can be doubled)
1/4 cup melted butter
1/4 cup coconut milk
6 eggs (preferably free range, organic)
1-2 tsp. pure vanilla extract
1/2 cup coconut sugar
1/2 tsp. salt
1-2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup coconut flour, sifted
1 tsp. baking powder
1-1 1/2 cups grated carrot
1/2 cups finely chopped pecans or walnuts
Optional: raisins
FROSTING
Cream cheese
Lemon
Maple syrup
DIRECTIONS
1. Beat the eggs, add melted butter, coconut milk, and vanilla.
2. In a separate bowl mix together coconut sugar, salt and spices. Adjust spices to personal taste.
3. Add dry mixture (#2) to wet mixture (#1) and mix.
4. Sift coconut flour, add baking powder and add to other ingredients.
5. Mix very well (whisk) until the mixture has no more lumps.
6. Fold in carrots and nuts.
BAKING
1. Pre-heat oven to 350 degrees Fahrenheit
2. Grease baking dish (approx. 8×4 inches; bread pan)
3. Pour batter into baking dish
4. Bake for about 40-50 minutes. Baking time depends on moisture content. To check if the cake is done, insert fork in the centre; when it comes out clean the cake is done.
5. Take out, let cool and remove from baking pan.
FROSTING (optional)
Choose any frosting you like. I prefer to make it with cream cheese, freshly squeezed lemon and maple syrup. Amounts to taste. You may add pineapple and/or decorate the frosting with walnuts or pecans.
BE CREATIVE – ALL MY MEASUREMENTS ARE APPROXIMATE AND I ADJUST THEM FREELY AS WELL AS SOME OF THE INGREDIENTS.
YUMMY – NUTRITIOUS – FAST & EASY
Chia Seed Jello
Another one of my favorite recipes, packed with valuable nutrition that is easily absorbed. As always be creative and adjust the recipe to your individual needs and favourite flavours. Great snack to bring to a pot luck which is guaranteed to be enjoyed by all regardless of age.
RECIPE
Ingredients:
– 1 part (cup) raw chia seeds
– 2 parts (cups) high quality water, high quality juice, or my preference, 1 cup water
and 1 cup juice
– Chopped fresh or frozen fruits (apples, pears, mangoes, berries, etc.) – adjust type variety of fruit and amount to personal preference; I add lots
Optional: seeds, raisins, nuts, goji berries etc.
Instructions:
– Soak all seeds, raisins, goji berries and nuts for about 2 hours (not necessary but preferable for enhanced absorption of nutrients)
– Mix all ingredients in large bowl
– Chill in fridge, freezer or right now in the snowy winter wonderland
The mixture will gel by itself because Chia seeds can absorb an incredible amount of liquid
Serve and enjoy!
The Latin name for Chia is Salvia hispanica, a flowering plant that is native to central and southern Mexico and Guatemala. It is a flowering plant that belongs to the mint family (Laminaceae). It is rich in calcium, manganese, phosphorus and a great source of healthy omega-3 fats and protein. Check the internet for a more complete description.
Green blessings,
Gudrun
HEALTHY GLUTEN FREE CARROT CAKE
Ingredients (recipe can be doubled)
1/4 cup melted butter
1/4 cup coconut milk
6 eggs (preferably free range, organic)
1-2 tsp. pure vanilla extract
1/2 cup coconut sugar
1/2 tsp. salt
1-2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup coconut flour, sifted
1 tsp. baking powder
1-1 1/2 cups grated carrot
1/2 cups finely chopped pecans or walnuts
Optional: raisins
FROSTING
Cream cheese
Lemon
Maple syrup
DIRECTIONS
1. Beat the eggs, add melted butter, coconut milk, and vanilla.
2. In a separate bowl mix together coconut sugar, salt and spices. Adjust spices to personal taste.
3. Add dry mixture (#2) to wet mixture (#1) and mix.
4. Sift coconut flour, add baking powder and add to other ingredients.
5. Mix very well (whisk) until the mixture has no more lumps.
6. Fold in carrots and nuts.
BAKING
1. Pre-heat oven to 350 degrees Fahrenheit
2. Grease baking dish (approx. 8×4 inches; bread pan)
3. Pour batter into baking dish
4. Bake for about 40-50 minutes. Baking time depends on moisture content. To check if the cake is done, insert fork in the centre; when it comes out clean the cake is done.
5. Take out, let cool and remove from baking pan.
FROSTING (optional)
Choose any frosting you like. I prefer to make it with cream cheese, freshly squeezed lemon and maple syrup. Amounts to taste. You may add pineapple and/or decorate the frosting with walnuts or pecans.
BE CREATIVE – ALL MY MEASUREMENTS ARE APPROXIMATE AND I ADJUST THEM FREELY AS WELL AS SOME OF THE INGREDIENTS.
CARROT CAKE WITH COCONUT FLOUR – GLUTEN FREE
Ingredients (recipe can be doubled)
1/4 cup melted butter
1/4 cup coconut milk
6 eggs (preferably free range, organic)
1-2 tsp. pure vanilla extract
1/2 cup coconut sugar
1/2 tsp. salt
1-2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup coconut flour, sifted
1 tsp. baking powder
1-1 1/2 cups grated carrot
1/2 cups finely chopped pecans or walnuts
Optional: raisins
FROSTING
Cream cheese
Lemon
Maple syrup
DIRECTIONS
1. Beat the eggs, add melted butter, coconut milk, and vanilla.
2. In a separate bowl mix together coconut sugar, salt and spices. Adjust spices to personal taste.
3. Add dry mixture (#2) to wet mixture (#1) and mix.
4. Sift coconut flour, add baking powder and add to other ingredients.
5. Mix very well (whisk) until the mixture has no more lumps.
6. Fold in carrots and nuts.
BAKING
1. Pre-heat oven to 350 degrees Fahrenheit
2. Grease baking dish (approx. 8×4 inches; bread pan)
3. Pour batter into baking dish
4. Bake for about 40-50 minutes. Baking time depends on moisture content. To check if the cake is done, insert fork in the centre; when it comes out clean the cake is done.
5. Take out, let cool and remove from baking pan.
FROSTING (optional)
Choose any frosting you like. I prefer to make it with cream cheese, freshly squeezed lemon and maple syrup. Amounts to taste. You may add pineapple and/or decorate the frosting with walnuts or pecans.
BE CREATIVE – ALL MY MEASUREMENTS ARE APPROXIMATE AND I ADJUST THEM FREELY AS WELL AS SOME OF THE INGREDIENTS.
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