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Ballina, NSW 2478

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henrietta@alchimiste.com.au

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COCONUT CAROB CAKE

September 10, 2018

 

 

A favorite for birthday parties...and coconut flour is a flour that does not tend to spike blood sugar levels so is better than your gluten free flours when it comes to weaning out of using flours in general. It is quick and simple to make and full of protein from the eggs too. Make sure your coconut oil is nice and liquid when using it in this recipe! And enjoy with a side of whipped coconut cream if you like!

 

Ingredients:

  • 2/3 cup coconut flour

  • 1.2 cup carob powder

  • 1/2 tsp baking soda

  • 6 eggs

  • 1/2 cup coconut oil

  • 1/2-3/4 cup maple syrup

  • 1/2 cup water

  • 1 tsp vanilla powder

 

Method:
Pre-heat the oven to 180 degrees Celsius. Prepare a large cake tin by lining it with baking paper. 
Combine all dry ingredients and set them aside. And then in a mixer whisk the eggs, add the coconut oil (you may need to heat the oil up if it is not liquid), maple syrup and water till well combined. 
Add the dry ingredients to the wet ingredients and mix on low speed until well blended together. Scrape down the sides and then blend on high for about 1 minute so the mixture is light and fluffy. Pour into the cake mould and bake for 45 minutes or till a knife pushed into the centre comes out clean. You can make muffins out of this if you prefer, in which case you can cook it for a shorter period of time (about 20-25 mins depending on your oven). Enjoy!
 

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