Eggs, eggs and more eggs! I have been eating so many up at the farm that I almost turned into one. The chickens were producing so many that I did not know what to do with them all. I found this recipe and fell in love. It's naturally gluten free, free from grains and guilt free. When choosing gluten free, make sure you are educated about it and don't get caught up in the media hype. As mush as gluten is not an essential part of our diets neither are processed foods. Just because something says "gluten free" on the packet does not make it automatically healthier for you. The same advice applies, read the labels and always check for any nasties and sugar. Coconut flour is a great substitues for other gluten free flours because it does not spike your blood sugar levels and had a higher protein content. It has been less processed and still retains many of coconuts health benefits. Not only that it taste amazing, get your hands on some as it's such a handy alternative!
Ingredients
2/3 cup coconut flour
1/2 cup organic cacao powder
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
3 chicken eggs and 3 duck eggs (6 chicken eggs would be fine to)
1/2 cup coconut oil, melted (more for greasing pans)
1/4 cup maple syrup
1/4 natural cane sugar
1 tablespoon vanilla extract
Baking paper for lining cake pans
Method
Preheat oven to 200 degrees.
Grease cake pan and line the bottom with baking paper.
Combine coconut flour, cacao powder, baking soda and salt in a medium bowl and set aside.
Whisk the eggs, either by hand or with a hand mixer.
Add the coconut oil, maple syrup and vanilla extract in with the eggs. Make sure it is well combined.
Mix the dry ingredients and wet ingredients together. If using a hand mixer, mix on a low speed for about 30 seconds. Otherwise mix with a whisk for about a minute or till it is light an fluffy.
Pour the batter into the cake tin and cook for 30 minutes. You will know it's ready when you put a tooth pick in and it comes out clean.
Allow to cool for 15 minutes or if your anything like me start cutting up as soon as it gets out because you can't wait anymore.
1/2 cup organic cacao powder
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
3 chicken eggs and 3 duck eggs (6 chicken eggs would be fine to)
1/2 cup coconut oil, melted (more for greasing pans)
1/4 cup maple syrup
1/4 natural cane sugar
1 tablespoon vanilla extract
Baking paper for lining cake pans
Method
Preheat oven to 200 degrees.
Grease cake pan and line the bottom with baking paper.
Combine coconut flour, cacao powder, baking soda and salt in a medium bowl and set aside.
Whisk the eggs, either by hand or with a hand mixer.
Add the coconut oil, maple syrup and vanilla extract in with the eggs. Make sure it is well combined.
Mix the dry ingredients and wet ingredients together. If using a hand mixer, mix on a low speed for about 30 seconds. Otherwise mix with a whisk for about a minute or till it is light an fluffy.
Pour the batter into the cake tin and cook for 30 minutes. You will know it's ready when you put a tooth pick in and it comes out clean.
Allow to cool for 15 minutes or if your anything like me start cutting up as soon as it gets out because you can't wait anymore.
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