17 May 2015

Sugar Free Banana Coconut Date Cake

I am always trying out new banana type breads/cakes etc, I believe you can never have too many good recipes up your sleeve.  Anyway I came across one on pinterest and I loved the idea of the flavour combination and the added bonus of it being refined sugar free.  So I converted it for thermie and thought I'd share it here.  I didn't make a frosting for mine, to me its perfect without it.  The original recipe is from Raised From Scratch.

Banana Coconut & Date Cake

I made these in 3 mini loaf tins so they were nicely cooked all way thru with no dense soggy uncooked parts like some large banana cakes get.

  • 20g buckwheat groats
  • 95g rolled oats
  • 35g almond meal
  • 45g shredded coconut
  • 45g dates (pitted or dried)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 eggs
  • 200g banana
  • 60g coconut oil
  • 70g honey


  1. Blitz buckwheat on speed 9 for 10 seconds.
  2. Add oats and blitz speed 9 for 20 seconds.
  3. Add almond meal, coconut shreds, dates and turbo 2-3 times.
  4. Add remaining ingredients and mix speed 6 for 10 seconds.
  5. Scrape down and repeat.
  6. Bake for approx 15-20mins or until a skewer comes out clean and browned on top (depending on size you make). Muffin size would also work well. 

This freezers really well. Good for lunchboxes!
You could you almonds (blanched would be best) and make own almond meal, just add them in with the buckwheat at start. 

ENJOY! :-)

02 May 2015

4 ingredient GF choc meringue cookies

If there is one thing that makes me happier than to use up leftover ingredients, its using them up in a super easy recipe (especially if it was an experiment!).  So when these GF (even paleo friendly depending on your stance on rapadura) cookies came out super soft, chewy and delicious I was over the moon.

It all started because I had 1 leftover egg white sitting in my fridge I just needed to use it up and I was itching to try something new.  So here it is...

Choc Meringue Cookies (only 4 REAL ingredients)

  • 60g rapadura
  • 1 egg white
  • 65g almond meal
  • 5g cocoa

  1. Preheat oven to 180 degrees and have a silicone mat ready on a baking tray.
  2. In thermo jug, mill rapadura on speed 9, 30 seconds.
  3. Add butterfly whisk and egg white and whip on speed 4, 3mins.
  4. Remove butterfly and add almond meal and cocoa and mix on speed 3, 15 seconds. (mixture should be sticky but not runny)
  5. Spoon onto silicone mat in small biscuit mounds (I got 8 out of my mixture).
  6. Bake for approx 10mins and allow to cool before moving off the tray.
ENJOY! :-)