Tag: wholefood

No-Bake Spiced Carrot Cake with Whipped Coconut Icing

No-Bake Spiced Carrot Cake with Whipped Coconut Icing

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Having just polished off the last of this cake (with a little help) this afternoon, I can confirm that it is not only delicious, but nutritious – awesome! It contains a whole world of goodness, is simple to put together, and you don’t even need to bake it! Too good. It makes the perfect little snack with a cup of tea as it combines some lovely protein from the walnuts and almonds, some high quality fat from the nuts again as well as the coconut, some fabulous vitamin A, C and fibre with the carrot, and is naturally sweetened with dates, which are also high in fibre and potassium. So let’s jump right in.

I have presented it as a layer cake, but you could just as easily set it in any dish you like, and have more of a slice style cake. Alternatively, this mix would also make great bliss balls for something different, just shape into balls and roll in desiccated coconut.

 

[headline]No Bake Spiced Carrot Cake with Whipped Coconut Icing[/headline]

Gluten Free, Dairy Free, Vegan, Grain Free // Makes one small 15cm layer cake, or a larger single layer cake

1/2 cup walnuts

1/4 cup desiccated coconut

1/2 cup almond meal

1 generous cup of grated carrot (about one large carrot)

1/2 cup (about 5) medjool dates, pitted

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp ground cinnamon

For the Icing:

1 400g tin coconut cream (unsweetened, no added emulsifiers)

The zest of 1 orange

1/2 tsp vanilla extract

Place the walnuts, coconut and almond meal into  food processor and process until they form a small crumb.

Add all other ingredients and process until dates are well incorporated.

Press into a tin or dish of your choice lined with baking paper.

To make the …

Eating a Rainbow

Eating a Rainbow

rainbow pancakes fork

I don’t know about you, but I LOVE the idea of imagining people feasting on a rainbow. For some reason it reminds me of that room in Willy Wonka’s factory where you could lick the fruit wallpaper… How cool would it be rocking up to a summer pot luck picnic and producing an entire rainbow from your basket like a magician?! Anyway, in my head you would eat this magical rainbow, and then be infused with it’s powers. Just like eating a rainbow of vegetables and fruit really? If you break down the job that vitamins and minerals perform in the body, that is pretty magical!

Nutrition groups have adopted the initiative, and ordinarily this concept is marketed at kids, which is wonderful, but adults need it too! Each colour represents different phytonutrients that nourish our bodies, protect against disease and promote health. Phytonutrients are naturally occurring compounds that are found in plants, giving them their colour, and helping to protect the plant from environmental factors like UV and insect attacks. The great thing is, when we eat the plants, we can glean their benefits too. I have written a very brief list below of various colours, the phytonutrients that go with them, the foods where they can be found, and some of their main roles in the body.

Red – lycopene – (berries, red pepper/capsicum, tomatoes, watermelon, pink grapefruit) – contribute to heart heath and reducing inflammation and oxidation.

Orange/Yellow – carotenoids/betacarotene (pumpkin, sweet potato, mango, apricot, corn, carrot, orange, lemon, pineapple, squash) – boosts immunity.

Green – lutein & indoles (broccoli, cabbage, kale, chard, cauliflower, brussels sprouts, avocado, cucumbers, zucchini, green apples, kiwi, green pepper/capsicum) –  antioxidant, protect eyes.

White – sulfur & allicin – (onion, garlic, leek) – helps to fight disease and aids detoxification.

Purple/blue – …

Double Chocolate Pancakes vs Blackberry Buckwheat

Double Chocolate Pancakes vs Blackberry Buckwheat

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Pancakes are great! I’m fairly sure I’m not on my own there. The reason I love them so much is that they are so versatile – savoury, sweet, traditional, thin crepe-like, thick pikelet style, and they lend themselves beautifully to catering for any food intolerances. A few weeks ago, The Urban List asked if I would create a healthy pancake recipe for them, which I was super chuffed about, but it got me thinking. I don’t really like to use the word ‘healthy’, as I don’t think it means a whole lot. People have vastly different ideas on what healthy is, and compounded with a complete overload of information available these days, it makes for a confusing world! So, in putting these recipes together, rather than holding them up as the perfect healthy pancakes, I thought about giving some great, sustaining nutrition in the morning, I thought about making them as allergy friendly as possible, and of course I wanted to make them simple and delicious!

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I was very fortunate to have the lovely Jacqui Wilkins in my kitchen to take these beautiful snaps for Urban List – thank you Jacqui. This has inspired me further to take that big grown up step of organising an actual real camera to take my photos with, rather than relying on the ol’ iPhone – which I think has done a pretty good job so far… It also inspired me to clean up my kitchen, ha ha!

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I ended up with two pancake recipes – Blackberry Buckwheat, and Double Chocolate and Coconut. As promised they are easy and quick to make, contain no gluten, dairy or sugar, and are deee-lish! The double chocolate numbers are grain-free, so take extra care when flipping.

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I think you’ll be pleased! You can find the recipes here.

Celebration Biscuits with Home-Made, Sugar-Free Sprinkles

Celebration Biscuits with Home-Made, Sugar-Free Sprinkles

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I love making biscuits – they are quick, easy, and can be super basic or fancy depending on the occasion. We have been making these biscuits, that I adapted from Jude Blereau originally, for ages. They are such a good, sturdy biscuit that have the required crunch factor, and are wheat, dairy and egg free. The best thing, well apart from the fact that they taste delicious, is that they lend themselves perfectly to cookie cutters! Winning!! So many egg-free or shall we say alternative baking projects of mine are wonderful, but certainly could not hold their shape in the oven. These can take any cutter you can throw at them! Octopus, stars, dogs, moose, dove, bunnies, and some sort of wolf -looking animal are just some of the shapes I have tested, with excellent results!

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These are lovely on their own, but they do make a great base for toppings. I have kept it simple today and gone with chocolate and sprinkles – but home-made, sugar-free sprinkles that are a breeze to put together. Freeze dried fruit gives a fantastic result, which I buy at my local health food shop, farmers market or deli. If you have trouble finding it, you can always use any superfood powder that you have hanging around, or even crush up some herbal teas to give you the desired colour. I chose coconut and white chia as the base for the sprinkles as they are a nice blank canvas for the colour, and are nutrient rich in themselves.

A couple of other notes:

These biscuits are excellent with choc-chips.

These biscuits are also excellent sandwiched together with chocolate, particularly mint chocolate.

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[headline]Celebration Biscuits with Home-Made Sprinkles[/headline]

1 cup wholemeal spelt flour

¼ cup almond meal

¼ tsp baking soda

pinch of sea salt

¼ …