The warm weather is finally with us and as thoughts turn to Christmas, holidays and relaxing with friends and family there is no better way of sharing those times than enjoying the simple pleasure of food!
Here are a couple of easy to prepare but simply delicious recipes to enjoy using some of the Health Discovery super food ingredients available on our web site. These recipes are both Gluten Free, loaded with goodness and contain no white sugar or refined ingredients.
Don’t be afraid to experiment with some of your recipes that would traditionally contain wheat flour, white sugar or milk if you are lactose intolerant. There is now a plentiful array of GF flour brands available at supermarkets and health shops. I prefer almond or coconut flour for baking and rice flour for breakfast pancakes, scones and pikelets, but it’s all a matter of personal taste. As always, read the ingredients list and check for any allergen statement on the labels.
Honey, especially our wonderful Manuka Honey, is a versatile sweetener that can be used instead of white cane sugar in baking, sauces and hot drinks. It works well in moist, dense, full-flavoured bakes. Keep in mind it is sweeter than sugar, so you'll need to use less and because honey is liquid, you'll need less fluid in the recipe.
The GF Gingerbread men are especially fun for kids to make and decorate. And eat! They make great Christmas gifts too.
Enjoy your summer, enjoy your family and enjoy our naturally good ingredients.
BERRY + COCONUT CHRISTMAS CAKE
This Berry + Coconut Christmas cake looks and tastes a treat. It can be whipped together easily and yet deliver that “Ooh” factor to friends or family when served for special occasions such as Christmas and birthdays.
Unlike traditional Christmas cake which can sit in tins for weeks, this cake will most likely be devoured on the spot. The mix of fresh seasonal strawberries or raspberries is ideal for Christmas Day. In winter when our fresh berries aren’t as affordable, substitute with frozen berries and it will taste almost as good.
It’s perfect for those on low sugar, gluten free, digestive health diets or following a paleo eating plan. The simple combination of berries and coconut is just purely delicious.
I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems. Coconut flour also doesn’t give you that high blood sugar / insulin spike. If nuts are no problem try the Almond flour, my favourite. Raspberries, strawberries and other seasonal berries are high in antioxidants which can help to neutralise free radicals.
They also marry perfectly with coconut making them taste amazing. The cold pressed coconut oil to make this cake works really well with baking . It is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing.
INGREDIENTS (MAKES 12 SLICES)
- 6 organic or free range eggs
- 1 teaspoon vanilla bean paste
- 2 tablespoons manuka honey or a little stevia to sweeten
- 80 ml cold pressed coconut oil
- ½ cup (70 g) coconut flour
- 2 teaspoons gluten free baking powder
- 1 cup (150 g ) fresh seasonal raspberries, strawberries or blueberries - but frozen is OK when fresh is not affordable
This recipe is enough for 1 x 18 cm round cake. Double the recipe if you would like to make 2 cakes.
- Preheat your oven to 160 C .
- Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
- Pour in the coconut oil with the eggs still whipping and mix well.
- Add the coconut flour and baking powder and mix until combined.
- Fold in the berries.
- Spoon the batter into a lined round 18 cm baking tin.
- Bake for 45 minutes or until cooked through. Test the cake and make sure it is evenly cooked through before removing the tin from the oven.
- Cool for 30 minutes before lifting out from the tin to completely cool.
Serve with thick Greek style yoghurt, coconut yoghurt or whipped cream and top with fresh Raspberries, Strawberries or Organic Blueberries – all of which are very affordable at this time of year.
For a creamy cheesecake style frosting, combine 250 g soft cream cheese with a little lemon zest, juice, vanilla and a little manuka honey to taste. Beat well until combined and creamy.
GLUTEN FREE GINGERBREAD MEN
These GF gingerbread men are easy for kids to make and wonderful as presents or Christmas tree decorations.
Almond meal gives these gingerbread a wonderful flavour and slightly softer texture. Almonds also increase the nutrient profile so each cookie is full of protein and doesn’t contain any refined sugar. The honey adds a wonderful depth and richness to the gingerbread.
INGREDIENTS (MAKES 10 GINGERBREAD MEN)
- 280 g (2 ¾ cups) almond meal
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon gluten free baking powder
- 60 g dried cranberries or fresh pitted dates
- 50 ml coconut oil
- 40 g manuka honey
- 1 teaspoon vanilla bean extract
- 1 egg white
- Combine almond meal, baking powder, dried cranberries, (or dates) and spices in a food processor.
- Process until combined and mix is crumbly.
- Add coconut oil, honey, vanilla + egg white.
- Process again until a soft dough forms.
- Remove the dough and flatten down slightly between 2 pieces of grease-proof paper (baking paper) – about 3 mm thick.
- Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.
- Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
- Bake at 150 C for 30 minutes or until golden.
- Remove from the oven and cool. Ice with melted white chocolate or icing sugar mixed with coconut oil. Yum.