Sugar, gluten, and dairy free oat and honey cake

Sugar, gluten, and dairy free oat and honey cake
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Oat & Honey Cake

After being inspired by a cake my friend made I decided to make one myself but give it the Naturallea touch. I wanted to really pack this cake with goodness and make it quite filling so I could grab a slice whilst on the go. I say whilst on the go because between moving house and redecorating – my Mummy duties have been pushed to the max with a poorly bubba that is doing a great job at building up her immune system (she picks up a new bug every week). She is also now on the move, wanting to be independent and get to places herself, feed herself, play by herself and yet she doesn’t want to sleep by herself. *yawns*

If like me, you need an indulgent treat that will also give you a vitamin and mineral boost then this cake is for you. Bursting with zinc, magnesium, potassium, vitamin E and fibre, this cake will really fill you up, aide your digestive function and strengthen your immune system.

Ingredients

2 ripe bananas
4 tablespoons of honey
1 tablespoon of melted coconut oil (also a teaspoon of coconut oil for lining your cake tin)
1 1/2 cups of oats
1/2 cups of brown rice flour
1 teaspoon of baking powder
Handful of pumpkin seeds
Handful of sunflower seeds
Handful of pecans
Handful of goji berries

Method

Firstly preheat your oven to 190 degrees and line your cake tin with the coconut oil. Then in a mixing bowl use a hand blender to smooth the bananas and 3 tablespoons of the honey together. Add the oats, the rice flour, the baking powder and the melted coconut oil to the bowl and a quick blast with the blender. Stir in the rest of your ingredients and once well combined pour the mixture in to your cake tin. Place in the oven on the middle shelf for a maximum of 40 minutes. After 30 minutes drizzle another tablespoon of honey over the top of your cake. Place back in to the oven for another 5-10 minutes. Check your cake by putting a clean knife into the cake, if it comes out clean then it is ready. Do not over cook as the cake will dry out. Leave to cool on a wire cooling rack.

Sugar and Gluten Free Mandarin Cake

Sugar and Gluten Free Mandarin Cake
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Mandarin Cake

I love this sugar and gluten-free mandarin cake but I have to admit it does divide opinion in our household. I love the fact that it’s moist and light, where as others aren’t quite so convinced. It can take some time for your taste buds to adjust to a refined sugar-free diet, we are so used to refined sugar in most our foods that we are completely addicted. This cake isn’t for a sweet fix, but it does serve as a great guilt-free 11am or 3pm snack with a cup of tea, you know that snack you need to keep you tied over till lunch or dinner. When you start taking out refined sugar from your diet it will be tough, and as a former sugar addict I found it tough. But I promise you, when you stick with it a processed chocolate bar will taste so sweet and manufactured. I know, hard to believe! And when I talk about taking refined sugar from your diet I’m not encouraging any fad diets or anything. Quite the opposite. I want you to eat in abundance, if you’re eating healthy, unprocessed foods your body will love you for it.

Ingredients

3 mandarins

2 and a half cups ground almond

6 eggs

1 teaspoon vanilla extract

3 tablespoons 100% pure maple syrup

1 teaspoon baking powder

Serve with natural yogurt, flaked almonds and a drizzle of honey

Method

Peel the mandarins and put the segments in to a saucepan. Cover with cold water. Bring to the boil, once bubbling lower the temperature to a simmer and allow to simmer for an hour. Take off the heat and drain the excess water, allow to cool. Turn the oven on to 180 degrees and line a baking tin (I line my tin with a smidge of coconut oil). I then use a hand blender to blitz the mandarin, pith, skin and all. Add the remaining ingredients to the mandarin mix and blitz with the hand blender again. Once all the ingredients are blended add the mixture to the cake tin and place in the oven. Put in the oven to bake for one hour, however, after half an hour take out and cover with tin foil and place back in the oven. This is to ensure the top of the cake doesn’t burn. When you take out the oven  leave in the baking tin to cool. This keeps the cake lovely and moist. Once cool take out, serve with some natural yogurt, flaked almonds and a drizzle of honey and enjoy with a cup of tea!

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Mandarin Cake

Chocolatey Banana and Pecan Bites

Chocolatey Banana and Pecan Bites
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Chocolatey banana and pecan bites

 

A sickness bug swept through our household like wildfire on Wednesday.  There’s nothing quite like looking after a poorly baby when you are ill yourself. It really takes being ill to another level when your child’s needs are far more important than your own. I had projectile vomit in my face three times throughout the night. That’s three changes of bed sheets, three changes of pj’s for me and also Amelie and three face scrubs. My Mum’s response was “well least it was Amelie’s sick and not Oli’s”. True. For anyone that doesn’t know my partner he is 6ft 3 and is in to his fitness and food. The amount he eats in a day is unfathomable.  *shudders*

Anyway, you’re probably wondering what all this has to do with healthy eating… Well, today I woke up feeling a lot better and definitely had my appetite back. I had successfully managed to hold down breakfast and lunch and was beginning to crave something sweet! My auntie Ali was visiting late afternoon so I thought it was the perfect excuse to bake something.

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Chocolatey banana and pecan bites

 

My auntie Ali did ask me for the recipe so I think it went down well and it certainly fulfilled my sweet craving.

Ingredients

3 ripe bananas
1 cup spelt flour
2 tablespoons of organic cacao powder
2 teaspoons of baking powder
1 teaspoon of cinnamon
3 tablespoons of honey
1 teaspoon of vanilla extract
1 egg
1/2 cup of pecans
1 teaspoon of coconut oil

Method

Firstly, set the oven to 180 degrees.  Slice the ripe bananas into a deep baking bowl and use a hand blender to smooth. Add the spelt flower and the cacao powder to the banana and blend again until mixed. Add the rest of the ingredients to your mix but keep the pecans to one side. Ensure all the ingredients are mixed well together, lastly add the pecans to the mix.
Line your baking tin with about a teaspoon of coconut oil (probably slightly less than that) and then pour your mixture in to the tin. Put in the oven. After about 30 minutes turn the oven down to 150 degrees and bake for a further 20 minutes or until cooked. Check that it is cooked by putting a metal knife in to the cake, if the knife comes out clean then it is cooked.

Leave the cake to cool before slicing in to bite size pieces. Then sit back and enjoy with a cup of tea : )

Xx