Gluten Free, Vegan Apple and Blueberry Custard Cake

It is unbelievable how much this cake tastes like rich, luscious custard! It has a slight apple tang with sweet almond undertones and is oh so creamy! Perfect served cold, straight from the fridge!

Ingredients:

200g Almond Flour (Ground Almonds / Almond Meal)

250g Finely Sliced Green Apple

100g Xylitol or Sugar

Egg Replacer for Three Eggs

2 Tsp Baking Soda

The Zest of one Lemon

70g Blueberries

1/2 Tsp Almond Extract

Method:

1. Combine the Almonds, Apple, Lemon Zest, Blueberries and Xylitol/Sugar in a bowl

2. Whisk the Egg Replacer with the Baking Soda until foamy

3. Gently fold the Egg Replacer into the Almonds, Apples, Lemon Zest, Blueberries and Xylitol and add the Almond Extract

4. Line a loaf tin with a cake case / liner - this is essential

5. Spoon in the batter and cook for 1hr 30 mins at 180C / Gas Mark 4 - after 45 mins has elapsed cover the top of the cake with baking parchment to prevent burning

6. Remove the Cake from the oven, allow to cool thoroughly then refrigerate over night before serving

7. When ready to serve invert the cake

*The cake will be very soft when removed from the oven, it should just hold its own shape within the cake case, don't remove it from the cake case until cool*

Grain and Dairy Free Carrot Cake with Avocado Frosting

A delicious moist and light Carrot Cake with sweet and creamy Avocado frosting - perfect anytime of day as a treat or served with Booja-Booja Vanilla 'Ice Cream' for an indulgent desert.

Ingredients Cake:
200g Almond Flour (Ground Almonds / Almond Meal)
250g Grated Carrot
100g Xylitol or Sugar
3 Small Organic Eggs
2 Tsp Baking Soda
The Zest of one Lemon
50g Nuts or Seeds - I used a combination of Sunflower Seeds and Walnuts (optional)
50g Raisins (optional)

Ingredients Frosting:
1 very ripe Avocado
50g powdered Xylitol (I use a pestle and mortar) or Icing Sugar

Method: Cake
1. Combine the Almonds, Carrots, Lemon Zest, Nuts and Raisins in a bowl
2. Separate the Egg Yokes from the Whites
3. Beat the Egg Yokes then wisk in the Xylitol or Sugar
4. Whisk the Egg Whites until foamy
5. Gently fold the Almonds, Carrots, Lemon Zest, Nuts and Raisins into the Egg Yoke and Xylitol/Sugar
6. Add the Baking Soda to the Egg Whites and whisk
7. Very gently fold the Egg Whites and Baking Soda mix into the other ingredients
8. Line a loaf tin with a cake case or grease the tin and line the bottom with baking paper 
9. Spoon in the batter and cook for 40-45 mins at 180C / Gas Mark 4 - on touch the cake should spring back when cooked
10. Remove the Cake from the oven, allow to cool thoroughly before serving
 
Method: Frosting
1. Blend the Avocado and Xylitol or Icing Sugar
2. Frost the cake (the cake must be cool)
3. Frost the cake just before needed as the Frosting will discolor over time

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I'd love to know what you think of the Cake - let me know if you make any alterations to the ingredients and how it turns out! I'm going to try a Vegan version using Egg Replacer - I'll update you all with the results!

Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free

This recipe is adapted from 'Breaking The Vicious Cycle' by Elaine Gottschall who created the <#66cc66>Specific Carbohydrate Diet. I tried it out of curiosity (when you look at the ingredients you'll know why) and was pleasantly surprised! The recipe is sugar, dairy and grain free and the end result tastes surprisingly like a moist sponge cake. Enjoy!



Ingredients: (Makes 8)
130g Nut Butter - I used Almond Butter
45g Xylitol
1 Small Egg
1/4 Tsp Baking Soda

You could add Vanilla Extract, Ginger, Cocoa & Chocolate Chips, Nuts or Dried Fruit for variation. The Cake would also be lovely frosted!


Method:
1. Mix the Nut Butter,Baking Soda and Xylitol together in a bowl
2. Whisk the egg and add to the Nut Butter mixture
3. Spoon the mixture into a greased 9x4 inch loaf tin
4. Cook for 20-25 mins at Gas Mark 4 (350 degrees)
6. Allow to cool slicing into squares and serving

Booja-Booja Stuff In A Tub - 100% Natural Vegan, Gluten and Sugar Free Ice Cream!

Step-up the award winning Booja-Booja Stuff in a Tub, an incredible ice cream substitute that I challenge you not to fall in love with!

Raw, Organic, Natural, Low GI, Gluten, Dairy, Soy and Sugar free Booja-Booja Stuff In A Tub is impossibly creamy and delicious. Patrick Holford, a leading authority on health and nutrition, calls it "the best ice cream in the world" and I would hasten to agree!

It comes in five tempting flavours, including ‘Hunky Punky Chocolate’, ‘Coconut Hullabaloo’, ‘Feisty Ginger’and my personal favourite 'Keep Smiling Vanilla M'Gorilla' which is better than any Vanilla Ice Cream I have ever tried!

About Booja-Booja

Booja Booja is a UK company, based in Norwich, which strives to be minimal, renewable, and beautiful!

They are an independent manufacturer of organic chocolate truffles and have received many awards, including Winner of the Organic Food Awards 2003, the Best New Organic Food Product 2003 at the Natural Product Awards, and the 2005 Award for best 100% Vegetarian Box of Chocolates from the Vegetarian Society for Gourmet Truffle Selection.

Purchase online at Goodness Direct for £6.00 or find Booja Booja’s Stuff in a Tub at health food stores.

Almond Flour Orange Cake with Sesame and Lemon Frosting

Check out my Almond Flour Orange Cake with Sesame and Lemon Frosting - it is Gooooood! Gluten Free, Dairy Free, Vegan, Sugar Free and Delicious!



Recipe - Adapted from www.elanaspantry.com

Ingredients:
2 oranges
4 eggs - I used Ener-G Egg Replacer
1 Cup (200g) Xylitol (Can substitute with 3/4 Cup Agave Nectar)
2 cups (175g) blanched almond flour (ground almonds)
1 teaspoon baking soda

Method:
1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
2. Place whole oranges (peel and all) in a food processor and blend until smooth
3. Process in egg replacer, xylitol, almond flour and baking soda until well blended
4. Pour batter into a greased 9-Inch round cake pan
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean - I had to double bake I removed the cake from the tin, turned it over and cooked for a further 40 mins. Total cooking time 1hr30!!!

Sesame and Lemon Frosting

Ingredients:
4 heaped Tsp of Tahini
4 heaped Tsp of Xylitol
Juice of half a lemon

Method:
Mix Tahini, Xylitol and Lemon Juice together and spread over the cooled cake

Sesame and Ginger Cookies!

I cooked these Sesame and Ginger Cookies last night - they were perfectly gooey in the centre and utterly delicious!


Ingredients:
110g (1 1/4 cups) Almond Flour
130g (2/3 cup) Xylitol
85g (1/3 Cup) Tahini
1/2 Teaspoon Baking Powder
2-4 Tsp (depending on taste) of Ground Ginger
4 Table Spoons Water (Adjust depending on the consistency of your dough)

Method:
1. Mix the dry ingredients together and add water until you get a firm dough like consistency
2. Shape into balls and compress lightly with the palm of your hand or the base of a glass
3.Cook for 30 mins at 350F / Gas Mark 4.

Makes 12 - 14 Cookies