Healthy Honey Cake

Honey Cake

This is a healthy take on my mum’s original Rosh Hashana (Jewish New Year) honey cake and it really is just as delicious as the original.

When I ran this blog with Raine, she added a gorgeous touch by adding rose water and cardamoms. I’ve left it as optional in the ingredients so you can decide if you want to use it or not.

Shanah Tova to all my Jewish followers – may you have a sweet AND healthy year!

 

Ingredients

225g clear runny honey
2 large eggs
110g coconut palm sugar
3 tbsp coconut oil
1 tbsp applesauce (optional, for added moistness)
250g ground almonds
½ tsp ground ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp bicarbonate of soda
2 tsp baking powder
150ml warm water
2 tsp rose water (optional)
1/2 tsp ground cardamoms (optional, if using rose water)

Method:

Preheat oven to 160 degrees.

Grease and line a 25cm square cake tin.

Warm the honey in a thick-based saucepan until it thins.

Beat together the eggs and sugar until thick and creamy and stir in the oil and honey (and applesauce if using).

Mix together the ground almonds, baking powder, ginger, cinnamon and nutmeg.

Dissolve the bicarbonate of soda in the warm water.

Fold the dry ingredients and water alternately into the beaten mixture.

Pour into the prepared cake tin and bake in centre of oven for about 1 ¼ hours but check after 45 mins as all ovens will bake this differently. It will be treacle-like.

Leave the cake in the tin for 10 mins then turn out onto a wire rack to cool. The cake can be served plain or brushed with honey and sprinkled with flaked almonds.

Happy new year!

Lauren

Cauliflower Pizza Base

Cauliflower Pizza 1

We already have a couple of pizza base recipes on the blog, but I came up with a new one recently and it’s definitely my favourite. I use a combination of cauliflower and zucchini with psyllium husks so it is gluten- and grain-free. The mixture comes out a very vivid lime green, which is fun for kids – you can tell them it’s a Shrek pizza 🙂

Ingredients

For the tomato sauce:
1 onion, chopped
3 cloves garlic
1 tin organic tomatoes
3 – 4 dates, pips removed
1/2 tsp dried origanum
1/2 tsp Oryx Desert Salt

For the base:
330g cauliflower
330g zucchini (you could just use 660g cauliflower if you prefer)
1 tsp Oryx Desert Salt
30ml nutritional yeast
2 eggs
125ml psyllium husks

Method

To make the sauce, sauté the onion in some olive oil until it starts to caramelise. Add the garlic and fry for a few more minutes. Add the tinned tomato, dates, and origanum. Simmer over a low heat for 30 – 40 minutes. Add the salt and blend until smooth. The key to a good tomato sauce is balancing the acidity of the tomato with sweetness. So if it doesn’t taste quite right, try adding another date.

For the base, steam the cauliflower and zucchini until tender. Blend with the eggs, salt and nutritional yeast until completely smooth. Then add the psyllium husks and blend to combine. The mixture will be quite thick and gloopy.

Cauliflower Pizza 2

Line a large baking tray (about 30cm x 40cm) with baking paper and then spread the mixture out onto the paper, as thinly and evenly as you can. The easiest is to use the back of a metal spoon, as this sticks to the mixture, helping you to pull and stretch it into a thin base (plastic doesn’t work as well.)

Cauliflower Pizza 3

Spread the tomato sauce over the base and then add your toppings. Here I’ve used a combination of organic cheddar and pecorino, but you could use nut cheese if you wanted to make it dairy-free. I topped it with olives, sun-dried tomatoes and chilli, and added fresh basil after it came out the oven.

Bake at 200 C for 30 – 40 minutes. The base will puff up while baking, but will shrink down again once removed from the oven.

Health & happiness!

Love,
Raine

Raw Chocolate Orange Brownies

Raw Chocolate Orange Brownies

Being pregnant I am hungry quite a lot of the time but I try to nourish my body with as many pure ingredients as possible to give my baby the best start in life. If I’m hungry, I eat, and by making snacks like these and keeping a batch in the fridge, there is always something healthy to snack on when I fancy something sweet.

Everyone loves a chocolate brownie, but we all love it better when it’s guilt free. I had a load of Jaffa oranges left from my juicing so thought about doing a sweet variation on my usual raw brownies.

The raw cacao, as we know, is full of organic, pure nutrients and, like the almonds, is a great source of protein. Look no further for a snack for the kids that isn’t full of rubbish, is made with pure ingredients, and will take you no more than 15 minutes to make. This really is the easiest recipe with so few ingredients, anyone can make these!

Ingredients – (do double up if you want to make enough to last a while. This recipe makes about 8 small brownies)

1 heaped mug almonds (make sure to soak in purified water for at least 6 hours)
15 organic medjool dates
3 heaped tbsp raw cacao powder
1 tsp organic pure maple syrup
Juice of one orange
Zest of the orange

Method

Once the almonds have been soaked, rinse and pat dry with a paper towel, then put in the blender and blend until it almost turns into an almond butter.

Scrape away the sides then add the dates, cacao, maple, orange juice and a quarter of the orange zest. Blend until well incorporated.

Grease a silicone loaf tin or square tin with a little coconut oil, spoon the mixture in, smooth the top over with a spatula and put in the freezer for an hour and a half.

Remove from the freezer, sprinkle the remainder of the zest on top, cut into brownie slices and store in the fridge.

Enjoy!

Love,
Lauren

Gluten-free Biscotti

Biscotti

Biscotti are a family favourite so I knew I had to come up with a healthier version of these traditional Italian biscuits. They are wheat- and grain-free, and I’ve used some stevia, allowing me to cut the amount of coconut sugar in half. I love to have them with a cup of tea or hot chocolate while I’m working on the blog 🙂

Ingredients

1 1/4 cups almond flour
1 1/2 cups raw almonds
1/3 cup coconut sugar
1/3 tsp stevia (or replace with an additional 1/3 cup coconut sugar)
pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
zest of 1 orange
zest of 1 lemon
2 eggs
1 tsp vanilla extract or 1/2 tsp vanilla powder

Method

Preheat the oven to 160 C.

Place 1 cup of the almonds in a blender or food processor and grind finely. Chop the remaining 1/2 cup almonds roughly. Combine both with the almond flour, coconut sugar, stevia, salt, baking powder and zest.

Beat the eggs and vanilla. Make a well in the dry ingredients and pour the egg into it. Use a fork to pull the dry ingredients into the egg, mixing as you go. It may look like the mixture is too dry, but just keep going and it will come together. Use your hands to fully combine if necessary, and then shape it into a ball.

Dust your work surface with a generous amount of almond flour. Divide the dough in half, and then shape each half into a log about 7cm wide and 3cm high. Place both logs onto a baking tray lined with baking paper or a silicone mat, or greased with coconut oil.

Bake for 25 minutes, remove from the oven and allow to cool. Turn the oven down to 140 C. Slice the logs at an angle and about 1.5cm thick. Slicing at angle will give you the traditional biscotti shape. Lay the slices out on the baking tray and return to the oven to dry out; 30 – 40 minutes, depending on how you like them.

Health & happiness!

Love,
Raine

Raw Grasshopper Pie

Grasshopper Pie

Grasshopper Pie is an American favourite, using Oreo cookies for the crust with a mint cream filling. While I’ve never had the original version I’ve always liked the sound of it so I came up with this raw recipe.
Not only is it free of all the bad stuff like refined sugar and flour, it’s packed full of nutritious goodness in the form of avo, coconut and almonds. My son loves it and I love watching him eat something so healthy and yummy!

I’ve used agar (also called agar agar) to set the filling. It is made from a Japanese seaweed and is a very strong setting agent, so be sure to be precise with your measurements. Also be aware that agar powder and agar flakes require different measurements, so you would have to convert if using flakes (1tsp powder is equal to 1tbsp flakes.)

Ingredients

For the crust:

2 cups raw almonds, soaked for four hours, rinsed and layed out to dry (while this step is not necessary for the recipe to work, it’s always good to soak your almonds to release the digestion-inhibiting enzymes)
1/4 cup raw cacao powder
1/4 tsp Oryx Desert Salt
150g fresh medjool dates (about 8 dates)
2 tbsp organic virgin coconut oil

For the filling:

400ml organic coconut milk
2ml agar powder
200g avo flesh (ie. weighed without skin or pip) this is about 1 1/2 Avon
40g organic virgin coconut oil
pinch of Oryx Desert Salt
120g raw honey
8 drops organic peppermint essential oil
1/2 tsp spirulina or wheatgrass powder (this is optional – it simply gives you a more intense green colour for your filling)
15g raw chocolate

Method:

Place the almonds, cacao powder, salt and 2 tbsp coconut oil in a food processor. Remove the pips from the dates and roughly chop them. Add to the food processor. Process until you have a fine crumb which sticks together when pressed. Turn the mixture into a loose-bottomed pie dish or a pretty glass serving dish and press to about 5mm thickness. Refrigerate.

Place the coconut milk in a saucepan and sprinkle the agar powder over the top. Whisk thoroughly. Bring to a simmer, and simmer for 3 minutes exactly. Agar needs to boiled to be activated, but its setting properties are destroyed if it is brought to too high a temperature, so use a timer! Allow to cool to room temperature.

Place all the ingredients for the filling, except the chocolate, into a blender and blend until completely smooth. Taste to see if you are happy with the sweetness and the mint flavour, which you can adjust if you like. Pour into the crust. Grate the chocolate over the top, and refrigerate until set (at least 4 hours.)

Health & happiness!

Love,
Raine

Paleo Brownies

Paleo Brownies

These brownies are gluten- and grain-free, and by using stevia and only a small amount of honey to sweeten they are very low in carbs too. The use of almonds, flax, egg and avo means that they’re a decent source of protein; and the coconut oil, along with the flax, is great for controlling cholesterol. A truly guilt-free treat!

Ingredients

65g raw cacao paste
80g organic virgin coconut oil
60ml raw almond butter
60ml raw honey
2 eggs
1/2 cup ripe avo
2 tsp vanilla extract or 1 tsp vanilla powder
1 cup ground almonds
60ml ground flax seed
1 tsp stevia powder
1 tsp ground cinnamon
a pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
1/4 cup chopped raw pecan nuts

Method

Preheat the oven to 180C and grease a square baking dish with coconut oil.

Place the cacao paste, coconut oil, almond butter and honey in a glass or steel bowl which can fit over a saucepan. Fill the saucepan with water and bring to a simmer. Place the bowl over the saucepan, gently melting the ingredients.

Mash the avo with a fork until smooth. Whisk the egg and vanilla, and combine with the avo. Set aside.

Combine the ground almonds, ground flax, stevia, cinnamon, salt and baking powder. Set aside.

Once the chocolate mixture is completely melted and whisked together, slowly pour it into the egg mixture whilst whisking vigorously, to prevent the heat from scrambling the egg. Stir in the dry ingredients and the chopped pecans.

Spread the batter into the baking dish and bake for about 20 – 25 minutes. Allow to cool before cutting into squares.

Health & happiness!

Love,
Raine

Raw Chocolate Tart

Raw Chocolate Tart

This is a favourite with my family and friends, and no one can ever believe what the main ingredient is… avocado! Don’t let that put you off – it is rich, creamy and delicious; everything you want from a chocolate tart. And it’s so simple and easy to make.

This year I made it for Pesach dinner (we don’t eat wheat during Pesach and our desserts always have to be dairy-free as we don’t mix meat and milk.)
Word of advice: don’t tell people that there’s avo in it until they’ve tried it!

Ingredients

Crust:
2 cups whole raw almonds
60ml raw cacao powder
1/4 tsp himalayan salt
150g fresh medjool dates
2 tbsp organic virgin coconut oil

Filling:
500g ripe avo flesh (about 4 or 5 avos)
180ml raw cacao powder
60ml organic virgin coconut oil
40g raw cacao butter, gently melted
180ml organic maple syrup
1/4 tsp himalayan salt
1/4 tsp organic stevia leaf powder
1 tsp organic vanilla extract or 1/2 tsp vanilla powder

Method

Remove the pits from the dates and chop them up. Place all the ingredients for the crust in a food processor and blend until you have a fine crumb that sticks together when pressed. If the mixture seems dry just keep processing until it’s sticky. Turn it out into a 23cm loose-bottom flan tin or glass serving dish. Press the crumb evenly across the bottom and up the sides of the tin, making sure that the top edges are straight and even. Refrigerate.

Place all the ingredients for the filling in a high-speed blender and blend until completely smooth, but be careful not to blend for so long that the mixture heats up.
Pour into the set crust and use a spatula to make swirly patterns on top or just smooth it out, as you prefer. Refrigerate overnight or minimum 4 hours.

Health & happiness!

Love,
Raine