Brazilian Carrot Cake #glutenfree #dairyfree #paleo

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Every now and then we need a change, specially talking about food. So, why not indulge yourself with this delicious Brazilian Carrot Cake?

So, you might be wondering what is so different about this cake. I mean, this is just a carrot cake, right? Well, let me try to explain it to you: when you think about a carrot cake, what is the image that immediately comes up to your mind? A light orange coloured cake, topped with a white and smooth cream cheese topping… and surprise! That’s not what we are going to make today. 🙂

This carrot cake is covered with a gorgeous chocolate glaze. Yep, you read it right, cho-co-la-te glaze. Do I need to say more?

Ingredients
  • Cake
    • 2 cups of almond flour
    • 1 tablespoon of ground golden flaxseed
    • 2 tablespoons of psyllium
    • 2 tablespoons of baking powder
    • a pinch of salt
    • 4 large eggs
    • 2 tablespoons of raw honey (or any sweetener you like)
    • 2 tablespoons of apple cider vinegar
    • 1/2 cup of coconut oil, melted (120ml)
    • 300g of diced raw carrots
  • Chocolate glaze
    • 1/4 cup of cocoa powder
    • 1 cup of coconut milk
    • 1 tablespoon of raw honey (or any sweetener you like)
Directions
  1. Cake
    1. Preheat oven to 150C (300F)
    2. In a bowl mix all dry ingredients.
    3. Using a blender add all wet ingredients and the diced carrots.
    4. Pour the liquid into the dry ingredients bowl and mix everything together.
    5. Grease a cake pan with coconut oil (or use a silicon one) and pour your batter into it.
    6. Bake it for 1 hour or until a toothpick inserted in the middle comes out clean.
  2. Chocolate glaze
    1. Meanwhile, put all ingredients in a sauce pan.
    2. Mix everything well in high heat for 3 minutes.
    3. Lower the heat and let it simmer until its volume is halved and you get a very smooth glaze.
    4. Pour the glaze on top of the cake and it’s done!
    5. Everything’s better with chocolate and Brazilians definitely know it! 😛

Links that worth a click #week10

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2015 | Governor Game lookout, Royal National Park, Sydney - Australia
2015 | Governor Game lookout, Royal National Park, Sydney – Australia

1. Is Salt Really Inflammatory?
2. Eating Paleo Can Save the World
3. 10 Quick, Easy and Healthy Work Snacks
4. 16 Easy Ways To Make Way Less Trash In 2016
5. Sugar Crash – New Sugar Documentary (free video)
6. Low Carb Sandwich Bread
7. 8 Kitchen Hacks Every Primal Cook Should Know
8. Liberate Your Inner Cow: Life Ungrained
9. Daily sugary drinks tied to increased visceral fat
10. Blackberry Jam with Maple Biscuits

Salted Caramel Ice Cream #paleo #dairyfree #refinedsugarfree

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Yep, I’m not kidding here, this is exactly what you’ve read: Salted Caramel Ice Cream. It is paleo, dairy free (vegan if you prefer) and no refined sugar in it my friends. Real food and absolutely yummy.

And in case you were wondering whether this is some sort of fake caramel, trust me, it’s real and amazing! Check the video above, can you see the perfect, gooey and smooth consistence? Plus, look at this combination of caramel and a creamy ice cream. Dear Lord, this recipe is to die for!

Ingredients
  • Ice cream
    • 2 cans of full-fat coconut milk, chilled overnight
    • 1 cup with remaining liquid extracted from the coconut milk above
    • 2/3 of a vanilla bean (or 2 tablespoons of vanilla extract)
  • Salted caramel sauce
    • 1 can of coconut milk
    • 1 cup of raw honey
    • ⅛ cup of coconut oil
    • 1 teaspoon of salt
    • 1/3 of  a vanilla bean (or 1 tablespoon of vanilla extract)
Directions
  1. Salted caramel sauce
    1. Add all ingredients to a saucepan and keep stirring them in a medium heat.
    2. Once the mixture gets a nice brown colour and a thicker consistency (approximately 4 minutes) turn off the heat.
    3. Let it cool.
  2. Ice cream – Part 1
    1. Scoop the coconut cream from the coconut can and keep it in the freezer. We need only the “fat” part. Reserve the liquid.
    2. Get 1 cup of that remaining liquid, add to the vanilla seeds and bean and bring it to boil. Turn off the heat and transfer the mixture into a container. Let it chill in the fridge as we need it completely cool (if you decided to use vanilla extract, you can skip this process). Remove the bean before using the mixture further.
    3. Get a chilled bowl, add in that coconut fat we reserved and whip until creamy.
    4. Once it gets a firm consistency, add the chilled vanilla liquid and mix them well.
    5. Pour the ice cream in a container and leave in the freezer for 1 hour.
  3. Ice cream – Part 2
    1. OK, now we are going to pour half of this caramel into our vanilla ice cream (the other half use as a sauce when serving).
    2. Get your ice cream and scoop over it some cooled caramel. Leave some room between each scoop.
    3. Now, using a teaspoon swirl the caramel on the ice cream; the idea here is to leave a caramel trail in this ice cream exactly like Handy did in the video. Beautiful!
    4. Put it back in the freezer and chill for more 3 hours before serving.
    5. Pour more caramel sauce when serving. Have it in moderation as a special treat. 🙂

Links that worth a click #week9

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2014 | Manly Scenic Walk, Sydney – Australia
2014 | Manly Scenic Walk, Sydney – Australia

1. Sugar in fruit
2. Eat this: Kale
3. Is your cheese made with GMOs?
4. Paleo Raw Vegan Rainbow Cake!
5. A Week of Healthy Dinners (in 30 Minutes or Less)
6. One Killer Exercise That’s More Effective Than Cardio
7. Read This Before You Ever Stand In Line At The Deli Counter Again.
8. Why you must wash your pre-washed salad
9. Reducing Salt Might Harm Heart Failure Patients
10. The Definitive Guide to Using Your Recent Ancestry to Determine Your Optimal Diet

Crunchy sesame crackers #glutenfree #lowcarb

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Missing that crunchy element in your breakfast? Maybe in your afternoon tea or as a snack? Whatever happens to be the reason, it’s always good to add some crunchiness to our lives, don’t you think? So, don’t miss out this amazing Crunchy Sesame Crackers recipe.

Plain, with butter, cream cheese, nut butter or anything you like! Use your creativity and please your ears with that delicious Crack Crack sound. 🙂

Ingredients
  • 1¼ cup (300g) of sesame seeds
  • ½ cup (100g) of pumpkin seeds
  • 60g of grated parmesan cheese
  • 1 tablespoon of psyllium husk
  • ½ cup (100ml) of water
  • 2 eggs
  • salt to taste
Directions
  1. Preheat oven to 170C (340F).
  2. Mix together all ingredients, reserve.
  3. Line a parchment paper on a baking sheet and spread out your dough over it.
  4. Bake it for 20 minutes.
  5. Then, take the baking sheet out of the oven and carefully cut the crackers in the shape you like.
  6. Lower the heat to 140°C (280°F) and bake it for another 40 minutes.
  7. Make sure all crackers are dry. Let them cool before removing from the baking sheet.