Posted in banting, banting friendly, Cakes, Desserts and Cakes, gluten-free, paleo

Super Moist Banting Chocolate Cake [Vegan, Paleo. Banting Cake, Heba Pap, Chocolate Cake, Cacao Recipes, Egg-less/No-Egg]

So I adopted this recipe from a previous creation which was my egg-less chocolate cup cakes. The beauty of this cake is that it is naturally free from eggs, dairy and sugar. Check out the original recipe here: No-EggChoc Nut Cupcakes

super moist bantng/gluten-free chocolate cake
super moist bantng/gluten-free chocolate cake

Ingredients:

Makes one standard 20 cm cake

For the sponge:

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

250ml Cream (coconut cream or fresh cream)

125ml of hot water

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: Vegan Substitutes for Gelatine

Cream/Icing:

1 Tin of coconut cream (refrigerated then cream scooped out) OR 250ml of double thick cream

4 Tablespoons of Raw Cacao

6 Blocks of sugar-free dark chocolate

2 Tablespoons of Honey/Date paste OR  sweetener of your choice

0.5 cup of crushed pecan nuts

Method:

Preparation: 15 Minutes

Baking: 25 Minutes

Total: 40 Minutes 

Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.

Cream/Icing:

Whip the cream until stiff then add the honey or sweetener of your choice. Melt the chocolate in a pot then add it to the cream and mix well. Using a spatula, cover the cake then sprinkle the nuts on top.

super moist banting/gluten-free chocolate cake
super moist banting/gluten-free chocolate cake

Voila!

Posted in banting, banting friendly, Cakes, Desserts and Cakes, health and gut health, paleo, vegan

30-Minute No-Egg ChocNut CupCakes [Paleo, Banting, Gluten-Free, Vegan Friendly]

These cupcakes are literally melt-in-your-mouth and they are 100% egg free. Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax. The results will be slightly different but just as yummy.

Ingredients: Makes 12 cup cakes

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

250ml Cream (coconut cream or fresh cream)

125ml of hot water

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

1 Cup of Hot Water

1/2 Cup of Fresh Cream or Coconut Cream

Nut Butter of your choice

*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

Method:

5 Minutes to mix

25 Minutes to Bake

Total Time: 30 Minutes

Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.

For the Cream: 

Mix half a cup of cream, 1/4 cup of erythritol icing and 4 tablespoons of raw cacao. Place a dollop of each on top of the cup cake.

Paleo Choc Nut Cup Cakes
Paleo Choc Nut Cup Cakes

Bon apetit!

Posted in banting friendly, Desserts and Cakes, gluten-free, paleo, Uncategorized

Coconut Clusters [paleo, banting, dairy-free, sweet treat, lchf, fat bombs]

These clusters are super quick to make and taste really divine. The kids will love them and they make a healthy treat.

Ingredients:

3 Tablespoons of coconut oil

1 Tablespoon raw cacoa powder

5 Tablespoons dessicated coconut

2 Tablespoons macadamia flour

1 Tablespoon of ceylon cinnamon/normal cinnamon

1 Tablespoon erythritol/xylitol

1 Tablespoon erythritol icing dust

2 Tablespoons heba pap or use half and half coconut flour and almond flour

Method:

Melt the coconut oil over medium heat in a pan. Add the rest of the ingredients except for the icing dust. Mix well then spoon small amounts on to a greased dish.

Place in a freezer for 30 minutes to set. Remove and dust with some erythritol icing powder.

NB: Store them in the refrigerator

Don’t eat too many, they are so rich and divine.

#coconut #sweettreat #hebapap #banting #paleo

Posted in banting friendly, Desserts and Cakes, gluten-free

Best Banting Chocolate Brownies [lchf, gluten-free, sugar-free]

Sometimes you just need a chocolate brownie to save the day! These brownies are absolutely divine and 100% gluten-free and sugar free if you use erythritol instead of honey.

Gluten-free Banting Chocolate Brownie
Gluten-free Banting Chocolate Brownie

Ingredients:

150g butter

5 eggs

250ml fresh cream

1 teaspoon vanilla essence

1 teaspoon baking powder

3 Tablespoons of chia seeds

0.5 teaspoon bicarbonate of soda

0.25 cup erythritol/xylitol or 5 tablespoons of raw honey

3/4 cup of coconut flour

4 Tablespoons of  raw cacao powder

1 slab of sugar-free dark chocolate ( crushed into small pieces)

Method:

10 Minutes to mix

45 Minutes to bake

Total: 55 Minutes

Melt the butter then add the eggs and whisk together. Add the vanilla essence and the cream then mix well.

Mix the dry ingredients together then pour in the liquid mix to the dry ingredients. Pour into a greased pan and bake for 45 minutes at 180 degrees celcius or until cooked. Remove and allow to cool then cut into blocks and enjoy with some fresh cream and berries of your choice.

Serving suggestion for Chocolate Brownies
Serving suggestion for Chocolate Brownies

 

Posted in Desserts and Cakes, light meals and salads, Snacks and Sandwiches

Sweet potato toast with almond butter [gluten-free, sweet treats, healthy treats, low GI, banting]

Oh indeed, bless the fellow blogger who came up with the sweet potato toast recipe. Thank you! this toast makes a wonderful sweet treat with some almond butter and it can even be a savoury treat. So easy to make and so delicious.

sweet potato treat
sweet potato treat

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Ingredients:

1-2 large sweet potatoes

Almond butter

Honey

Coconut flakes

Method: (20 Minutes preparation)

wash the sweet potato and pat dry with a kitchen towel. Next, slice into 8mm thickness and place in a toaster for 15 minutes. I placed mine in the toaster for 2×6 minutes then 1×5 minutes. Until brown. Remove from the toaster and put your favourite toppings on it e.g. almond butter with a drizzle of honey OR almond butter with a sprinkle of coconut flakes.

 

Sweet potato toast  (serving suggestion)
Sweet potato toast (serving suggestion)

Voila! Enjoy 🙂

Posted in banting friendly, Desserts and Cakes, gluten-free, Snacks and Sandwiches

The Wonders of Coconut Oil [fat bomb recipe_ketogenic_low carb_banting friendly_healthy treats]

Let us talk about the wonders of Coconut Oil while you enjoy 15% of ALL Crede oils at Faithful-To-Nature.co.za: Today Only!!!!!

15% of crede oils
15% of crede oils

Link: http://bit.ly/1XoMaGC

Coconut oil has gained massive popularity recently and has become the go-to oil for cooking, baking and even hair-care!

– Coconut oil contains a range of unique medium fats that are easier to digest, contain anti-fungal properties, not readily stored as fat and easily processed by the liver thus not stored as fat.

– Coconut oil has a good tolerance for high temperatures thus making it an excellent agent for cooking and baking. It is much better to cook with coconut oil than olive oil which does not have such a good tolerance for higher temperatures. Save your olive oil for home made mayo and dressings 🙂

– Coconut oil is known to assist with an array of diseases from heart disease, gut problems, overeating, dry skin and many more.

  • You can make baked goods, curries, desserts, fat bombs and so much more from this magical oil. Just always make sure that you try and choose “Organic Cold-Pressed” when you can.

Here is a quick recipe for fat bombs: the go to treat for keto junkies 

1 cup softened coconut oil

1 Tablespoon of Stevia (natural sweetener)

1 teaspoon of vanilla extract

2 Tablespoons Almond Butter

1 pinch of himalayan salt

2 teaspoons Cacao powder (please note, not cocoa powder)

Mix all the ingredients thoroughly and then place into small ice cube trays or using a small spoon: place spoonfuls on wax paper. Refrigerate until solid. These must be stored in the refrigerator.

Enjoy in moderation 🙂

Posted in Desserts and Cakes

Chocolate and Coconut Log Cake with Matching Cup Cakes

SO sinful but so delicious! Nothing beats a moist chocolate cake and if you want to try a healthier alternative you can substitute the cake flour with almond flour. The coffee lends a delicious twist and is really very delicious even for non-coffee drinkers like myself. Much like cooking with wine, only what is best is left behind 🙂

edited_Screenshot_2016-03-23-19-04-38-1

Ingredients:

2 cups of cake flour

2 cups of white sugar

2 large eggs

1 pinch of salt

2 teaspoons of vanilla essence

2.5 teaspoons of ground coffee (I used Nescafe Gold)

3/4 cup cocoa powder

2 teaspoons of baking powder

1.5 teaspoons of bicarbonate of soda

250ml full cream milk

1/2 cup of olive oil

1 cup of boiling water

Method: 50minutes

Mix all the dry ingredients in a mixing bowl. Once mixed, add eggs, vanilla essence, milk and olive oil. Mix thoroughly. This can be done using a mixer on medium speed but I used my trusty ‘ol hand whisk :-). Then, add the boiling water slowly while mixing vigorously so as to incorporate some air bubbles. Pour into a medium bread tin and the rest into a muffin pan. Bake for 35-40 minutes and use a skewer or knife to check if it is not gooey inside.

For the icing:

Ingredients:

250g plain cream cheese

100g smooth milk chocolate

1 Tablespoon of plain coconut oil

About 5 Flake bars or plain chocolate bars

Dessicated coconut

Method:

Pour water into a pan and heat over a stove. Break up the chocolate and put in a mug. Place the mug into the water ensuring that it is sturdy and water is halfway to the mug. Let the chocolate melt and slowly stir. Once melted, mix (in a dish) with the cream cheese and coconut oil. Using a small spoon, spread the ‘icing’ onto the cake and the cup cakes. Sprinkle some dessicated coconut and decorate with your Flake chocolate bars.

edited_Screenshot_2016-03-23-19-04-05-1