30 g
cocoa powder (e.g. Green & Black's Organic) [104]
65 g
coconut oil (extra virgin - you could try using other neutral tasting oils, such as sunflower etc. but I haven't tested them, if you're not cooking dairy free, you could use ghee or butter) [604]
3 medium
eggs (c58g each) [263]
65 g
golden caster sugar (I also tried these with rapadura, but the taste was way too overpowering for the cocoa and gave a much denser result so I'm not recommending it, unless you're addicted to the stuff. If anyone would like to trial coconut sugar, or anything else and it goes well, do let me know!) [260]
1/2 tsp
vanilla extract [7]
Pinch of salt
35 g
coconut flour
225 ml
orange juice (about two large oranges, if freshly squeezing) [101]
25 ml
lemon juice [7]
25 g
orange marmalade (i.e. 1 very heaped tsp) [68]
1 pint
/ 570ml liquid - check packet (my preference, or you could use
1 sachet
gelatine powder, or 2 tsp agar powder / 2 tbsp agar flakes for vegetarians - check packet either way, whether using gelatine or agar - you the correct quantity to set 1 pint / 570ml) [10]
4 to
set a pint
20 g
marmalade [54]
7.5 ml
measuring spoon will come in really useful if you have one (UK 1/2 tablespoon measure)
7.5 ml
spoon
5-7 minutes
before it
7.5 ml
spoon (half a tbsp), which will give you a couple of extra just in
It had this rich, dark flavour, with a fruity twist. This recipe is my own tweaked version, making it as 'healthy' and as 'free from' as can be, using coconut nectar, raw cacao powder, gluten free flour, dairy freechocolateandcoconut milk for the frosting
Tip add chocolate chips for a decadent touch. We tested it yesterday - huge success. Transfer to a freezer food bag, clip tight and shake together further
Once the cakes are cool sandwich them together with the frosting, method below. I have worked out that it is cool oven, I actually prefer this to my old 'hot' oven that used to really brown the edges of my cakes
If you're not into sauces, this is also delicious without any sauces and just served with fresh salad and a tiny squeeze of lemon, as there is so much flavour in the meat - even though I might be biased, I do not think that you could come closer to the flavour and texture of the doner meat from a typical kebab house in this country if you tried
) love sausage rolls and you want to make them meat-freewithout doing the usual claggy cheese and onion filling (that becomes rather rubbery and unpleasant once cool)
In this dessert, the fluffy texture of the body of the coconut lime pudding contrasts nicely with the bursts of flavour from the blueberries, and the toasted coconut on top
Our latest cake club theme was free from cakesand as I have made this cake a few times gluten free previously successfully, I wanted to challenge myself and make it dairy free too, as often ceoliacs also suffer dairy issues as well
With a drizzle of darkchocolate on top, you really get the jaffa cake feel. A light and moist gluten freeorange sponge cake drizzled in a delicate darkchocolate sauce
Coconut flour based, sweetened with home made apple sauce and a small handful of dates, then drizzled with melted darkchocolate, these little babies were a massive win with both the kids and adults
Uh-oh. Melt the chocolateand add it to the half still in the food processor. However I long ago stopped making coconut pyramids/macaroons, because they’re dry and yucky and nobody eats them
It is more like a cheesecake than pie ( I think of pies being encased in pastry only) but there is no cheese in it, or gluten, grains, dairy or refined sugar
If someone fancies it withcoconut oil, please give it a go and report back. I posted a photo of a slice of this cake on my Thermo Cooking UK with Feisty Tapas group and there were many requests for the recipe so here is what I did because you should all try this Dairy FreeChocolate Beetroot Cake as soon as you can and, in fact, if one of you could make it with your favourite GF stuff, I’d be most grateful for the feedback
Very easy to make in that it can't really go far wrong as it's one of those 'throw-it-all-in-and-blend' cakes, so if you're wary of baking then this is a great cake to have a go at
Cool and ice each with a spoonful melted darkchocolate. Grainfree, nutfree if you choose (I used a little almond milk, but it could be coconut, soy, or your choice), dairy free, almost sugar free (I melted some darkchocolate for the top which I won’t lie,DOES make the recipe)
My youngest son who Hates sugar-free baking and also Hates vegetables (I hope my eyeballs don’t fall out from all the rolling) ate most of this cake (without frosting) and declared it one of his favourite chocolatecakes, ever
Or if you just want to make a mouth-watering chicken pie, then you could roast one just for this (or cheat and grab a rotisserie chicken on your way home - one large bird should give you enough for this with a little bit left over for sandwiches - but shhh, don't tell anyone I said that
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