Oh, yes! Carrot cake reinvented to perfection. No wheat or refined sugars in sight. Just lovely whole food ingredients, low in natural sugars, full of natural high-protein and nutrient-richingredients. Filled with antioxidant, brain-boosting walnuts and skin-loving, eye-brightening carrots. This is a treat for your mouth and your body.
Pre-heat the oven to 175 C/350 F. In a food processor, combine 100g pitted dates, 100g almonds, and 50g walnuts. Pulse until well ground but still with texture from some chunks and bits. Transfer to a large bowl and add 50g ground flaxseed, 2 tsp ground cinnamon, 1/2 tsp bicarbonate of soda, and 1/4 tsp sea salt. Stir until thoroughly combined, then incorporate 150g grated carrot, mixing in well. Set aside. In a blender or by hand, beat 1 medium egg and 200ml almond milk until frothy. Add to the dry mix and fold in, retaining as much of the frothiness as possible. (The flax seeds will make the batter quite sticky.) Scoop the batter into silicon baking cups, filling to the top and levelling off flat. Place the filled cups onto a baking tray. Bake for 20-25 minutes until firm to the touch. Remove from the oven and leave to cool. Only once cooled, remove the cupcakes from the silicon baking cups. Place a dollop of 35g Greek or Icelandic Skyr yoghurt on top to frost each cupcake or use dairy-free coconut yoghurt. For the dairy-free option, combine 300g coconut yoghurt with 1-2 tsp lemon juice (enough to give it a slight tang). Mix thoroughly and generously frost each cupcake.
makes 9 cupcakes
Chocolatey, fudgey goodness! These brownies are made from wholefood ingredients, no refined or extracted sugars, wheat, grains, or gluten. This is a brownie recipe that you can feel good about having. I like to use raw cacao powder to maximise the antioxidant benefits. I also treat these primarily as a carbohydrate--if I am having them as dessert, I don't include other carbohydrate foods in the meal. This helps keep blood sugar levels balanced. There are also two versions of the recipe as you transition away from refined sugars, one with more dates and one with less. The more you can bring down the number of dates used for sweetness, the better.
Pre-heat the oven to 175 degrees C/350 degrees F. In a large bowl, add 125g raw cacao powder, 15g (1 Tbsp) ground flax seed, 75g ground almond or almond flour, 1/2 tsp bicarbonate of soda, and 1/4 tsp sea salt. Mix until thoroughly combined and ensure that any lumps are fully broken up. Set aside.
In a high-speed blender, combine 1 medium egg, 2 tsp vanilla extract, 250ml almond milk, and 180g pitted dates (alternatively for less sweetness, use 120g dates). Blend on high until the dates are fully liquidised and no pieces remain.
Gently fold the liquid mix into the dry mix with a spatula or wooden spoon, keeping as much as the fluffiness and possible while still incorporating the ingredients together. Place a long rectangle of baking paper, 9 inches by 15 inches, into a 9-inch x 9-inch baking dish. The paper will hang over the baking dish on two sides. Spread the batter evenly into the baking dish, keeping it just shy of touching the edges of the dish. Bake for 35-40 minutes until the brownies are still a bit moist on the inside but firm to the touch. Leave in the pan to cool, then use a sharp knife and run alongside the two edges of the pan not covered by baking paper to loosen the brownies from the sides. Grasp the baking paper on the two overhanging edges and lift the brownies out of the dish. Place onto a cutting board, then use a serrated knife to gently cut the brownies into 16 equally-sized squares.
makes 16 brownies
A scrumptious little treat that you can feel good about. Four very simple ingredients and 15 minutes is all you need. These also make a wonderful raw cookie, too. Try using 4 cookies as the carbohydrate and most of the fat component in a meal, and you can enjoy these regularly! (They follow up beaitifully a chicken and greens salad drizzled with a bit of olive oil.) Walnuts are a brilliant source of vitamin E, which is excellent for the brain, skin, and immune system. It also keeps our blood fluid so it can flow easily throughout our body.
Pre-heat the oven to 175 degrees Celsius. In a food processor, combine 150g walnuts, 100g pitted dates (about 12 dried dates), 1/2 tsp ground ginger (or 1 tsp for a big ginger kick), and 1 medium egg. Pulse on high until the dates and walnuts are finely chopped. Mix in with a spatula any egg that hasn't incorporated fully. Scoop the batter in 1 tablespoon sized balls onto a baking sheet lined with parchment, then press down into 2-inch circles. Bake for 10-12 minutes (or 15 minutes of you like them a bit crispier). For the raw version, omit the egg, then shape the food processed mix into flat cookies, balls, or bars.
makes 16 baked cookies
Yum, super yum. Time to perfect a cake good enough for tea with the queen!
This is a beautiful cake made from wholefood goodness. A cake without sugar or wheat or any other little nutritional baddies. And what a perfect cake this is! Moist, sweet, and flavourful.
Almonds, dates, and coconut oil replace the standard cake (anti-)ingredients of flour, sugar, and butter. And apples, pumpkin seeds, cinnamon and ginger add lots of lovely antioxidants, all topped off with a gorgeous coconut cream frosting. It all melts in your mouth just like a gorgeous cake should.
Best of all--and no joke--you can easily incorporate this cake into a nutritious, well-balanced meal. Just hold off from added fats and carbohydrates in the rest of the meal, and enjoy a slice of this little beauty at the end.