Choco banana cupcakes (gluten free, dairy free, refined sugar free)

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I’m not going to complain that summer is finally here, but the super bright mornings mean that my girls are up super early. Anything from 5am is fair game in our house. Fortunately baking always keeps my eldest entertained, and this morning we tried something new. This cupcake recipe is another chuck it all in the blender jobbies, couldn’t be easier. I let her divide the batter into the cases, which took ages but meant this task kept her occupied for a good half hour. Mission accomplished!

Ingredients for 15 cupcakes:
3 ripe bananas
2 eggs
200ml coconut oil
120g dates
80g pecan nuts
20g cocoa powder

Method:
– preheat your oven to 170C fan assisted/180C non-fan/325F/GM3 and line your tray(s) with cupcake cases

– whiz together all the ingredients until you have thick shake consistency – see here if you do not have a powerful blender or food processor

– divide the batter between your cases and bake for 20 mins

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Energy boosting chocolate thick shakes

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These delightful drinks came about one Sunday afternoon when my hubby and I were wanting something chocolatey, but not a cake type treat. There’s plenty of good stuff here, but tastes just like milkshake. Who says you can’t have the best of both worlds?

Ingredients (for two):
10 ice cubes
2 bananas
200ml coconut milk
50ml water
2 tbsp hazelnut butter
2 tbsp cocoa
Tbsp coconut oil
Tbsp chopped dates

Method:
– whiz all ingredients together in your blender on the highest setting for about ten seconds, divide into two glasses and enjoy!

 

Grain free chocolatey banana coconut cake with choc sauce

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You’ve probably already guessed by now that I have a fairly sweet tooth, and the best way for me to not fall off the sugar wagon so to speak is to always have a lovely home made treat lurking in the fridge. This cake has been getting more and more primal each time I’ve made it and now I’d say is as close as I’m going to get.

Ingredients (enough for six slices):
60g ground almonds
40g coconut flour
50g chopped dark chocolate (at least 70% cocoa solids)
2 large ripe bananas
2 eggs
120ml coconut milk
2 tbsp coconut oil & extra for greasing
½ tsp vanilla extract

Method:
– preheat the oven to 170 degrees and grease a loaf tin with coconut oil

– in a bowl mix together the almonds, flour and chocolate

– put all the other ingredients into your blender and whizz to smoothie consistency

– pour the wet ingredients onto the dry ones and stir well to combine

– pour the mixture into the tin and bake for 35 mins

– store any leftovers in the fridge as it’ll keep for longer and give it an amazing texture next time you eat it

Using coconut flour in cakes can make them go a little bit dry, so if we’re entertaining I like to make a choccy sauce to serve with it. Looks fab too as I put the sauce in a pot in the middle of the table and everyone helps themselves, dipping as you would a fondue or drizzling over their cake like gravy. To accompany the cake below melt 40g of dark chocolate in a small bowl set over a saucepan of simmering water. Take off the heat once melted, and stir in 2 tbsp coconut milk until you have a smooth fairly thick consistency… Hmmmm chocolate heaven!

 

Very easy chocolate banana cake

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This cake is seriously easy and very yummy, perfect for having as a little treat after a hard day.

Ingredients (enough for 6 decent slices):
2 tbsp coconut oil & extra for greasing
80ml coconut milk
50g cocoa
50g ground almonds
Tsp vanilla extract
2 med sized ripe bananas
2 eggs

Method:
– preheat the oven to 175 and grease a loaf tin with coconut oil

– whizz together all the ingredients in your blender and pour the mixture into the tin

– cook for 20-25 mins. Serve warm from the oven or after it’s been in the fridge for a delish semifreddo texture

– keep leftovers in the fridge

 

Kiddie friendly ice lollies

I invested in a DIY ice lolly kit from Ikea and am really pleased I did – these simple treats went down a storm with my almost two year old and her friends yesterday afternoon. As always you can vary the fruit according to season and taste.

Ingredients to make 8:

400g punnet of ripe strawberries (washed, tops cut off)
2 bananas
300-400ml rice milk

Method:

– blend all the ingredients to smoothie consistency, use your discretion with the milk you want it to be fairly thick

– pass through a sieve to separate the pulp

– pour the liquid into the lolly holder and freeze for a few hours/overnight

Warning! Get the kidlets to eat them outside!!