Page 16 - Flipbook

DINING IN
RECIPIES FOR RESORT MADE MEALS
Carrot, apple, vanilla... Yum!
It’s hard to believe that this gluten, dairy, soy and sugar free cake is so delicious.
BY JODIE MACNAMARA
INGREDIENTS
For the cake:
2 cups organic buckwheat flour
1 cup organic almond meal
2 large organic carrots, grated
2 organic green apples, cored and sliced
2 teaspoons of baking powder (ensure this is gluten & aluminium free!)
1 1⁄2 teaspoons of organic ground cinnamon
1 1⁄2 teaspoons of organic powdered vanilla bean
1 teaspoon organic ground nutmeg 1 teaspoon organic ground cloves Pinch of celtic sea salt
5 organic eggs
3⁄4 cup melted organic coconut oil
3⁄4 cup of raw local honey (use rice malt syrup for a fructose-friendly version, or powdered stevia for a low-sugar version!)
For the icing:
1 cup organic activated macadamia nuts
150ml organic coconut cream
1⁄2 cup of raw local honey (use rice malt syrup for a fructose-friendly version, or powdered stevia for a low-sugar version!)
1 teaspoon organic powdered vanilla bean Pinch of celtic sea salt
1⁄2 cup melted organic cacao butter
To decorate, 1 cup organic
activated walnuts
METHOD
For the cake:
1. Preheat oven to 180 degrees Celsius
2. Line a deep cake tin (square or round) with baking paper
3. In a large bowl, mix the buckwheat flour, almond meal, baking powder, ground cinnamon, vanilla bean, ground nutmeg, ground cloves and salt
4. In a separate bowl, whisk the eggs until combined and add the coconut oil and raw honey (or sweetener of your choice!)
5. Mix the wet and dry ingredients together in one large bowl until combined
6. Core the apples, slice them finely and add them to the cake batter
7. Place the mixture into your blender or food processer and blend on a low intensity for 30 seconds to break down the apple slices
8. Pour the mixture back into the large bowl and stir through the grated carrot by hand
9. Taste the mixture (the best part!), add some additional sweetness or spice to taste
10. Transfer into the lined deep cake tin
11. Bake in the oven for 25 - 40 minutes (depending on the strength of your oven!) Check the cake at 25 minutes by placing a fork into the centre. When the fork is clean upon removal, the cake is ready to be removed
12. Allow the cake to cool completely before icing.
For the icing:
1. Place the macadamia nuts, coconut cream, honey (or sweetener of your choice), vanilla bean and salt into your blender or food processor on a high intensity until the mixture is creamy
2. Pour the frosting into a mixing bowl and slowly add the melted cacao butter. Stir the cacao butter through by hand until it is combined with the frosting and has a silky texture
3. Place the frosting in the fridge for 45 - 60 minutes. (During this time, the coconut cream and cacao butter will harden slightly, giving you a thicker, creamier icing)
4. Pour the frosting over the cake and ice as desired
5. Decorate with whole and crushed walnuts.
If you re-create this scrumptious recipe and are active on social
media, please feel free to hashtag #choosenourishnotpunish or find more information @choosenourishnotpunish
For more deliciously healthy, nutrient rich recipes, stay tuned for my upcoming blog RebeccaMiranda which will be live in March 2015. Details will be announced closer to the date on Jodie’s social media page.
Email: jodiemacnamara@hotmail.com
14 MARCH 2015