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! 😛

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. 🙂

Low Carb Christmas Recipes

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It’s the festive period of the year, and what kind of holidays would they be without a good dessert? So, if you are looking for some Low Carb or Gluten Free Christmas Desserts, you’ve found the right place.

Check below a couple amazing recipes I’ve selected for you. 🙂

Chocolate Lava Cake - Gluten Free, Refined Sugar Free, and Grain Free
Chocolate Lava Cake – Gluten Free, Refined Sugar Free, and Grain Free.
Chocolate Mousse - Gluten Free and Refined Sugar Free.
Chocolate Mousse – Gluten Free and Refined Sugar Free.
Decadent Lava Cake - Gluten Free, Refined Sugar Free, and Nut Free.
Decadent Lava Cake – Gluten Free, Refined Sugar Free, and Nut Free.
Tiramissu - Gluten Free, Refined Sugar Free, and Grain Free.
Tiramissu – Gluten Free, Refined Sugar Free, and Grain Free.
Upside-down Apple Cake - Gluten Free, Refined Sugar Free, and Grain Free
Upside-down Apple Cake – Gluten Free, Refined Sugar Free, and Grain Free.
Almond Cookies - Gluten Free, Refined Sugar Free, and Dairy Free
Almond Cookies – Gluten Free, Refined Sugar Free, and Dairy Free.

Decadent Chocolate Lava Cake #glutenfree #nutfree

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Calm down, take a deep breath, count to 10… and you’re ready to be amazed. 🙂 Yes, this gluten free lava cake is amazing!

OK, now imagine a delicious chocolate lava cake, with that gooey centre, straight from the oven. However, you think this is too simple, you want more! Then you pour a smooth chocolate ganache on it. Next, add some fresh strawberries. To finish, you decide to dip a delicious banana popsicle in its centre.

Yes, my dear, this video is explicitly enticing; don’t tell me I haven’t warned you. 😛

Ingredients
  • Lava Cake
    • 150g of dark chocolate (90%)
    • 1 tablespoon of butter
    • 1 tablespoon of honey (optional, or any other sweetener you like)
    • 2 eggs
  • Ganache
  • Ice cream
    • 100g of raw frozen bananas
    • 2 tablespoons of plain yogurt
Directions
  1. Lava cake (previous video recipe here)
    1. Preheat oven to 150C (302F).
    2. In a bowl put together the chocolate, butter and honey. Melt them in a double boiler or using a microwave (be careful to not burn the chocolate).
    3. After melting and mixing everything together, bring it out from the double boiler and add the eggs.
    4. Mix until everything is well combined.
    5. Grease two small ramekins with butter and add some cocoa powder to it.
    6. Place the batter into the ramekins and bake it for 6 min (approximately).
    7. Each cake must be firm on the outside but still have that delicious and gooey centre. Maybe you will need to do some testing to find the right time of your oven.
  2. Ganache
    1. Pour the pure cream in a saucepan and bring it to boil.
    2. Turn off the fire and then add the chocolate.
    3. Mix everything together until the chocolate melts and the ganache gets a shine and smooth look.
  3. Ice cream (video recipe here)
    1. Mix all together (fruit you chose + yogurt) using a food processor.
    2. Add the mixture to a popsicle mold and freeze it for about 3 hours.
    3. Unmold them when completely set.
  4. Assembling
    1. Get the lava cake straight from the oven.
    2. Pour some ganache on it.
    3. Next place the popsicle and some strawberries.
    4. Done! Time to dive into it! Enjoy as a special treat. 🙂

Coconut cookies #lowcarb #glutenfree

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Looking for a grab-and-go snack idea? This recipe is a winner! Using only a few ingredients you can bake a huge batch. I love to make this gluten free coconut cookies, they are so easy and great to have with a cup of coffee in the afternoon. Freeze some for future cravings! 😀

Ingredients
  • 200g of unsweetened coconut flakes
  • 200g of almond flour
  • 3 eggs
  • 200g of unsalted butter
Directions
  1. Preheat oven to 260C (500F).
  2. Combine all ingredients together. Reserve.
  3. Line a baking sheet with parchment paper.
  4. Make little balls and place them on the baking sheet.
  5. Bake it for 10 min or until its corners get golden brown.
  6. Let it cool before serving.
  7. Enjoy!