– A lovely cake with lots of flavor and a texture like it had been made with flour. It is very light and you can customize it, adding your favorite nuts and fruits. The recipe is suitable for a ring mold but is also quite amazing as muffins.
Just one important thing.. You have to be very careful when adding ingredients to the stiff egg whites and the eggs should not be cold from the beginning.
- 6 large eggs (or 7 medium)
- 120 g coconut flower sugar
- 200 g almond flour
- peel of 1 organic lemon
- 2 tbsp ground cinnamon
- 4 tbsp psyllium fibers
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 2 tsp ground allspice
- 2 tsp pure vanilla (no sugar)
- 1.5 tsp baking soda or sodium bicarbonate
- 1 pinch of salt
- 40 g of chestnut flour
- 400 g pumpkin puree
- 1-2 handful of dried fruit and/or nuts
In my version, I used raisins and pitted cherries in my version and it tastes heavenly.
Grease the mold thoroughly with ghee or oil. Mix the dry ingredients – almonds, lemon peel, cinnamon, psyllium, cloves , cardamom, allspice, vanilla, baking soda and salt together in a bowl. Beat egg whites until very stiff and add the sugar a little at a time. Add an egg one by one and turn the mass gently. Then add the dry ingredients into the egg mixture, a little at a time and toss gently. Finally add chestnut flour and the pumpkin puree followed by the dried fruit and nuts. Bake at 170c. for one hour (or 30 minutes if you make muffins). After 40 minutes in the oven, cover cake to prevent it from getting burnt. When the cake is done, turn it out onto a rack to let it cool down. Sprinkle with ground coconut flour and cinnamon and garnish with nuts and berries.
The cake stays moist for days and tastes better a day after it is baked.
– This delicious dessert can be enjoyed as is or as a cool mousse – and then takes it no time to prepare… I used Nescafé espresso powder, but I’m sure that using pure cocoa powder will make the angels sing too.
- 1 can of ice-cold coconut cream or the fat part of the coconut milk
- 8 dates, soft Iranian
- 1 vanilla pod
- flavour – Nescafé espresso coffee powder or pure cocoa powder
Cover the pitted dates with boiling water and let them soak for a while. Remove excess water, blend the dates into a puree and let it cool down. Whisk the ice-cold coconut creme and vanilla with a mixer until it is very airy and stiff. Add the pureed dates, little by little, together with the flavour. Taste before serving or leaving it in the freezer. The finished cream is quite stiff so normally it doesn’t require freezing. It’s a bit like a cold creamy tiramisu…
Sprinkle with cocoa powder or small chunks of dark chocolate.
– and dates …
340 g pitted dates (Iranian, juicy)
150 g roasted almonds – roasting gives more taste
2 tbsp cocoapowder – use a good quality
25 g grated coconut
2 tbsp coconut oil or another nut oil
1/2 tsp vanilla powder (I use one vanilla pod)
Good dark chocolate min. 75%
Mix all ingredients (not the dark chocolate) in a foodprocessor until the texture is uniform. Usually I knead it a little bit too. Roll into small balls or bars. Let them cool down in the fridge, while melting the chocolate coating. Melt the chocolate in a water bath, be careful that the chocolate isn’t overheated. Dip one truffle at a time, drip and let them dry on a special rack or a piece of baking sheet. Tip – Cover a cutting board (that goes into the fridge) with baking sheet, then it is easy to get the truffles cooled down. When cold, keep the truffles in a sealed box.
The truffles can also be covered with cocoa powder, grated coconut or just eaten as they are .. And by the way, I always double the recipe…