This is one of my “cheat day treats”. I usually prefer to use nut based recipes due to the lower carbohydrate content however this one is so yummy that it remains one of my favorites.
I use brown rice flour instead of white rice flour for a couple of reasons. White rice is more processed and in the processing loses the bran which gives the brown rice it’s colour. The bran contains beneficial fiber and vitamins such as E and the B vitamins. Brown rice also contains more iron, magnesium and manganese than white rice and incidentally many of these vitamins and nutrients are added back into white rice later by food companies so they can tell you it is “enriched”.
The glycemic load of brown rice is lower than that of white rice so it will have a lesser effect on your blood sugar levels.
Brown Rice Pancake
• I/2 cup of coconut milk
• 1 cup brown rice flour
• ½ tsp salt
• Filtered water
In a mixing bowl mix together the brown rice flour, salt, and the coconut milk. Slowly add water while mixing until the consistency is a bit thinner than regular pancake batter. More like the consistency of a cappuccino for example.
Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides.
• ½ tsp cardamom powder
• 1 cup grated coconut (preferably fresh coconut. Desiccated coconut will be too dry)
• ¼ cup organic Palm Sugar
• ¼ cup roasted sesame seeds
Combine all the ingredients in a bowl. When mixed together, spoon the mixture onto each pancake and roll it up. You can adjust the level of sweetness to your taste by adding or reducing the amount of palm sugar.
If you can’t find brown rice flour you can wash the brown rice the day before and soak overnight. Then next morning drain and rinse the rice before combining in a food processor with the coconut milk, adjusting the consistency with water.
I love dark chocolate. I can’t get enough of it. After all, it is supposed to be good for you. Reports say it lowers blood pressure and reduces LDL Cholesterol (neither of which is a not problem I have mind you), and it is full of antioxidants.
But it is loaded with calories and unfortunately I am not able to eat it in moderation. I can finish a whole 100g bar in one sitting, so I needed to find a way to make it last longer and discovered this recipe for a very simple dark chocolate mousse.
Ok, so I have cheated a bit as it is not refined sugar-free but the higher the cocoa content of the bar the less sugar and more antioxidants. The coconut cream also contains antioxidants and is a good source of healthy fats. It also contains lauric acid which has anti-viral and anti-bacterial properties.
This takes only a couple of minutes to make and is an easy way to impress people with your culinary skills!
• 100g of dark chocolate ( cocoa content of 70% or more)
• 1 tsp of vanilla powder or extract
• 200 ml of coconut cream
• Pinch of salt
Break the chocolate bar into small pieces and melt in a double boiler. For those of you who don’t know, a double boiler is simply a bowl placed over a pan of simmering water. The steam from the water heats the bowl and will melt the chocolate inside without it sticking and burning.
Once melted add a pinch of salt and put it to one side to cool.
In a separate bowl whip the coconut cream to soft peaks and then fold in the cooled chocolate, and the vanilla.
Pour the finished mixture into ramekins and then keep in the refrigerator to set.
Simple aint it?
• This also works with coconut milk if you can’t find coconut cream easily. You can’t whip it into peaks but it still seems to set as well.
• Remove from the fridge about 10 mins before serving so that the mousse softens up.
• With the blade of a knife, scrape the back of the chocolate bar before melting it and use the chocolate shavings to decorate the finished mousse.
This gluten free banana cake is a favourite snack of mine particularly when I have some over ripe bananas handy. It is very easy and takes only about 5 mins to make as it is all mixed in the food processor.
It keeps for about a week in the fridge but to be honest mine never lasts that long as I eat it too quickly.
I personally don’t sweeten the recipe as I find that the bananas, particularly if they are very ripe, provide enough sweetness. However feel free to sweeten with a tablespoon of honey if you prefer.
• 3 ripe ( riper the better) bananas (about 1 ½ cups) mashed
• 3 eggs
• 1 tablespoon vanilla extract
• ¼ cup virgin cold pressed coconut oil
• 2 cups almond meal
• ½ teaspoon sea salt
• 1 teaspoon baking soda
1. Place bananas, eggs, vanilla, honey and coconut oil in a food processor
2. Pulse ingredients together
3. Pulse in almond flour, salt and baking soda
4. Scoop batter into a greased 8 inch cake tin. At this stage I also mix in a handful of chopped walnuts to give a bit of crunch.
5. Bake at 175°c for about 50 -55 minutes depending on your oven. The skewer test doesn’t really work on this cake because of the bananas in the mixture. Even when it is cooked a skewer often comes out with some mixture stuck to it. However when ready it will usually start going golden brown on top giving off a delicious smell.