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Beetroot Cashew Icing

Beetroot Cashew Icing

There is a change in the air. The days are getting slightly longer, my laundry is drying a little faster... and last weekend we sat out in the sun without three layers on! It must mean our coolest days are behind us right? I spent last weekend catching up with friends, arranging new pieces of furniture at home, sitting out in the sun and baking healthy treats in the kitchen. It was a weekend well spent. 

I'm feeling very excited about todays post, these Almond Coconut cakes tick all the boxes. They are healthy, with the sweetness coming from the organic maple syrup rather than sugar. They are simple, from the time you start this recipe to finish (and I mean sitting down with a tea enjoying one,after the cleaning up), should take you an hour. And finally they look beautiful, being a designer, this means everything 

I wanted to develop a gluten free recipe that is fun and festive. These cakes aren't overly sweet which is how I like them but also I think they hold their own on the table at your next party! Put these little guys next to the naughty caramel slice and we should have 2 empty plates. 

Coconut Almond Cake
2C almond meal
1C shredded coconut (extra for decorating)
4 free range eggs
3/4C coconut oil (melted)
  
1/4C organic maple syrup
1/2 tsp cinnamon
1/2 tsp coconut extract

Beetroot Cashew Icing
2/3C raw cashews
1 small raw beetroot (peeled and roughly chopped)
1/2 lime (juiced)
1/4C organic maple syrup
1 tbsp nut butter
1 tbsp coconut cream

Method
Preheat oven to 180 degrees, grease muffin tray using coconut spray. 

In a bowl combine almond meal, cinnamon and shredded coconut. In a separate bowl whisk eggs, maple syrup, coconut oil, and coconut extract. Pour egg mixture into the almond meal and mix to create your cake batter. Using a spoon divide batter into muffin tray. Bake for 20 - 30 minutes, or when golden brown and cooked through.

While the cakes are in the oven add your cashews, chopped beetroot, lime juice, maple syrup, nut butter and coconut cream into the blender. Blend until it is smooth.

Remove cakes from oven and allow to cool completely. Individually ice the top of each cake and sprinkle with shredded coconut.

Enjoy!    

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