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Tag Archives: gluten free cake

Coco, pear and sesame slice

20121127-131411.jpgOh joy! Spontaneity never tasted so good and in such a short space of time. Feeling a little fruity I had the time and the brainwave to make a fruity slice cake using my favourite gluten free, primal friendly ingredients.

Oh what a pear! I have taken to refrigerating mine and eating them whilst they are still firm. I find the sugar is not quite as refined and the flavour is fresher and cleaner…more crisp. This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, and a very good source of Dietary Fiber. A large portion of the calories in this food come from sugars; however, since I am using pear as an alternative to sugar, I can be forgiven for having it in this yummers recipe.

On we move to a lovely little ingredient with many a health benefit. The sesame seed. It is one of the first oil seeds known to humankind; they are used in culinary as well as in traditional medicines due to their nutritive, preventive, and curative properties. It is a sources of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties. Awesome!


  • 2.5 cups Almond flour
  • 1 cup Dessicated coconut
  • 1/5 cup Sesame seeds
  • 2 Eggs (whisked)
  • 1″ knob butter
  • 1 Comice pear (chopped into small chunks)


  • pre-heat fan assisted oven to 170°c
  • Measure and mix all dry ingredients in a mixing bowl.
  • Rub in the butter, then fold and mix in the whisked egg.
  • Add the chopped pear, mix well.
  • Pour into a butter greased baking tray (mine is a small shallow 10cm dia.)
  • Place on the middle shelf of the pre-heated oven for 15-20 minutes until a lovely golden colour. Tap the centre and if ‘hollow’ tip out onto a drying rack.
  • Slice and enjoy!


Storage: Can be stored in an airtight container in the fridge for up to 3 days (Warning: it may not last that long as it tastes so moreish).

Enjoy Munchykins! x


Orange Choc Chip Cake (Primal)

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In the mix!

Tangtastic!…Mum is having a bit of a do! The ladies are coming over this evening for a quick bite before we all go off to the theatre! So what better way to test out my recipes. I decided to make one large loaf and an orange choc chip cake…I hope they go down well!

Oranges provide us with an abundance of Vitamin C for great antioxidant protection and immune system support, so it is not just a tasty fruit it is nutritious and a bonus for its’ sweetening properties! I found the orange makes the cake stay rather moist, whilst having a delicious amount of sweetness. A sprinkling of dark choc chips is the perfect finishing sweet touch!

Orange choc chip cake


  • 3.5oz Almond flour
  • 1.8oz Mixed seeds
  • 1.8oz Chopped mixed nuts
  • 2.5oz Desiccated coconut
  • 2oz Organic dark choc chips
  • 2oz Organic butter
  • 3 Eggs
  • 1 1/2 Orange


  • Pre-heat a fan assisted oven to 170°c
  • Wash one orange and put in a sauce pan covered with water. Bring to the boil and allow to simmer for 1 hour
  • Measure and mix all dry ingredients into a bowl
  • Measure the butter and rub into the dry mixture
  • Whisk the eggs and add to the mixture
  • Once Orange is done, put into a blender or food processor (skin and all) till blended, add to the mixture.
  • Finally mix in the choc chips
  • Spoon into a butter greased baking tray
  • Place on the top shelf of the oven for approx. 35minutes (check after 20minutes to gauge your time, or until golden brown and hollow to the tap)
  • Tip onto a cooling rack and using a fork pierce all over the top of the cake
  • Use the remaining half orange, squeeze the juice liberally over the top
  • Place the cake in a cool place, allow to cool, slice, eat, enjoy!

This really is a tasty treat! I would never guess it is free from refined sugar! It has the sweet appeal I was looking for with the moisture to match! Enjoy cakeykins! JL x

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