Apple Walnut Cake

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I’m excited to tell you that I will be posting some health-edifying recipes on the Wilder and Hunt website. Wilder and Hunt are an amazing clean food store in Auckland. They sell beautiful grain and sugar free products, including juices, smoothies, sweet treats, sandwiches, and take home dinners. Be sure to check them out!

Today I share with you my Apple Walnut Cake recipe. This is a wholesome and nourishing cake that will satisfy taste buds, and energise body and mind. Find the recipe here.

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Peanut butter and blueberry muffins

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My goodness me, these are such easy and deliciously satisfying muffins. They are flourless and yet soft and fluffy. They are nutrient dense and only contain goodness! The perfect morning or afternoon tea snack to keep you fuelled and energised. Or even a yummy breakfast when you aren’t otherwise prepared.

I am going to freeze these. Freezing is very practical with muffins – they stay fresh for longer, and you can simply pull one out as you pack your lunch in the morning, ready to devour by afternoon tea time. Perfect!

Dr Libby’s Nut Butter and Blueberry Muffins

1C nut butter (I used peanut butter)
2 bananas
2 eggs
1t apple cider vinegar
1/2t baking soda
3/4C blueberries

Preheat the oven to 180 degrees Celsius and grease a muffin tray with coconut oil.

Blend the nut butter, bananas and vinegar together in a food processor.

When smooth, add the eggs and baking soda and blend again until just combined.

Gently stir through the blueberries. Using a serving spoon, scoop large portions of batter into each muffin mould.

Bake in the oven for 12-15 minutes. Remove muffins from tin and place on a wire rack to cool.

Yum! These are my new favourite muffins!

Have a lovely weekend everyone,

E xx

Pumpkin, Date and Walnut cake

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Here is a recipe for a delicious, moist, flavoursome and nutritious cake. What better way to nourish your body than by eating cake? It’s ideal!

Pumpkin is a wonderful vegetable. High in fibre and Vitamin C, it also contains beta-carotene which is important for healthy vision and skin. The honey and dates complement the pumpkin perfectly, enhancing its natural sweetness. Almond meal is already high in protein, and the ground linseed, sunflower seeds and chia seeds boost the omega 3 fatty acids, resulting in a powerful protein cake.

You can enjoy this cake for afternoon tea or dessert, in full knowledge that it contains only that which will build you up and bless you and yours.

No artificial sugar, no grains, and no dairy. Sweet, guilt-free indulgence.

Pumpkin, Date and Walnut cake

Ingredients

2.5C almond meal
1/2C LSC (ground linseed, sunflower seeds and chia seeds)
2T baking soda
1T mixed spice
1T cinnamon
1t nutmeg
Pinch sea salt
Zest of one orange

5T coconut oil
5T honey
2t vanilla
3 eggs

3C raw pumpkin, grated
3/4C chopped dried dates
3/4C walnut pieces

Pumpkin seeds and coconut flakes to garnish, if you so choose.

Method

– Preheat oven to 180 degrees Celsius and grease a 20cm spring-form cake tin.
– Combine dry ingredients in a large bowl.
– In a microwave or a pot on a low heat, gently melt coconut oil, honey and vanilla together. Remove from the heat. Add the eggs, and whisk to combine all wet ingredients.
– Add the wet ingredients to the dry. Combine.
– Lastly, mix in the pumpkin, dates, and walnuts.
– Pour batter into greased cake tin and bake for 40-50 minutes, or until a skewer comes out clean.

I topped my cake with cashew coconut icing and a sprinkling of coconut and pumpkin seeds. However, this cake is beautiful on its own and would be equally nice simply served with a dollop of tangy Greek yoghurt.

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Spiced Summer Paleo Bread

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It’s a gorgeous summer’s afternoon, perfect for a picnic beneath the trees.

This morning I planned to do just that, so I whipped up a loaf of Spiced Summer Paleo Bread for the occasion. This bread is incredibly versatile. It is not crumbly like many of the alternative gluten-free recipes out there. Slice it thinly and cover with a slab of coconut oil and organic peanut butter. Toast a few slices for breakfast and munch it covered in avocado, tomato and olive oil. Even use it to mop up the tasty dregs if a summer soup!

This loaf is packed with nutritional value. Bananas, high in potassium, are used here to add moisture and subtle sweetness. Almond meal, gluten-free, is full of vitamins, minerals and healthy fats. Ground linseed adds precious omega-3 fatty acids. Cinnamon helps to regulate blood sugar levels, and pumpkin seeds… Where do I begin with those little gems?!

A rich source of magnesium, zinc, omega-3, antioxidants, fibre, pumpkin seeds support growth and repair, reduce oxidation and inflammation, and support a healthy heart and liver! They also contain an amino acid called tryptophan, which converts into serotonin, and then into melatonin – the sleep hormone. Simply put, eating pumpkin seeds can assist you in getting a restful night’s sleep. Read about their benefits and more here.

So many reasons to enjoy eating this healthy bread!

Recipe

350g almond meal
3T ground linseed
1.5t mixed spice
1t ground ginger
1t cinnamon
1t baking soda
6 eggs
1t vanilla
3 medium bananas
Pumpkin seeds to sprinkle on top

Preheat oven to 160 degrees Celsius and grease a loaf tin with coconut oil.

Add all ingredients, apart from sunflower seeds, into a food processor and blend until well combined.

Pour into tin, sprinkle with seeds, and pop into the oven for 30-40 minutes, or until the top is golden and a skewer inserted comes out clean.

Simple and delicious!