Grain Free, Dairy Free, Nut Free, Refined Sugar Free!
I’ve been on a mission lately, encouraging people to step out of their comfort zone and try something other than wheat. Wheat gives me migraines, it also aggravates the arthritis in my knees and fingers and it makes me sleepy, foggy, forgetful and fat so I don’t eat it. At first it was tough, but these days it’s a no-brainer and the flavours I’ve discovered on my journey are to die for.
I’ve recently come up with a Grain and Nut Free flour blend which I’ve used in this recipe, you can find it here. Buckwheat, if you’re wondering, isn’t related to wheat, in fact, it’s not even a grain. Buckwheat comes from a fruit seed that’s related to rhubarb. On it’s own it’s low GI, but more importantly, it’s packed with nutrients such as manganese, copper, magnesium, zinc, riboflavin, potassium, vitamin E, fibre and phosphorus, sounds like a vitamin pill yeah? And it tastes good too.
I’ve also used rapadura sugar in this recipe. Now, before you run off in a mad panic trying to figure out if dextrose will work, here’s a heads up on rapadura sugar. Did you know that for every molecule of sugar you consume it takes 54 molecules of magnesium for your body to process it? We know that buckwheat contains magnesium, and so does rapadura sugar because rapadura is a natural sugar that hasn’t been stripped of its nutritional content. I’m not suggesting you gorge on it, but I am suggesting that it is a far better choice chemical wise to it’s fructose free opponent.
So back to my journey. I’ve been dairy free for about a year now in an effort to get rid of a nasty post nasal drip. I’m slowly working my way through a long list of high histamine foods that also give me sinus issues. Aside from an improvement in my sinus condition I’ve also lost weight…that nasty weight on my legs, seriously, they were turning into tree trunks, around my knees in fact has been the first to go, it’s quite amazing really.
In the meantime I’ve been working on some new recipes to share with you to get 2017 off to a great start. This recipe is a stir and bake, these are my favourite because I have better things to do these days. These little cakes are light and fluffy and would also work well as a cake if baked in a round or square tin, you’ll need to adjust the cooking time by testing with a skewer.
Add some cream, icing or eat them plain, kids and adults alike will love these, enjoy!
- 125g Grain & Nut Free Flour Blend
- 40g cacao powder
- 120g rapadura sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 100g coconut oil (melted and cooled)
- 4 large eggs
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- Preheat oven to 180 degrees celcius and place 12 muffin cases into a tray. Lightly grease if not using brown paper parchment paper cups.
- Measure the flour, cacao powder, rapadura sugar, baking soda an salt into a large bowl, stir to combine and set aside.
- In another bowl, beat together the eggs, milk and vanilla essence.
- Add the egg mix and coconut oil to the dry ingredients stirring to combine. The mix will be quite runny, please allow it to sit for about 5 minutes, these flours are very dry and will take up a lot of the moisture. When you see the mix is starting to thicken divide it between the muffin cases.
- Bake for 25 minutes or until firm when pressed in the centre.
- Remove from the tin and allow to cool completely on a wire rack.
- Serve with whipped coconut cream for dairy free.