Ingredients
For the cake:
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- 2 cups of all purpose flour
- 1 ½ cups of Natvia 100% Natural Sweetener
- 3 large eggs
- 1 cup of butter, room temperature
- 300 gr of fresh strawberries
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For the topping:
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- 2 lemons
- 1 cup of Natvia 100% Natural Sweetener
- 1 tsp of vanilla extract
- A pinch of salt
Directions
For the cake:
- Preheat your oven to 160º C.
- Wash very well and cut all your strawberries; I prefer to smash them leaving some big chunks to have different textures.
- Cream your room temperature butter and Natvia together until the mixture gets really soft and pale.
- Add the eggs, one at a time, and keep whisking in a low speed.
- Incorporate the all-purpose flour and with a spatula fold in the flour until all is combined.
- Grease you cake pan and pour half of your batter, add the strawberries and then the other half of the batter. If you don’t have a loaf cake pan you can use any other you have available.
- Bake for an hour. Remember to keep an eye on the cake after 45 minutes because every oven is different.
For the topping:
- Use food processor to blend Natvia into finer grains, this way we will have a smoother icing.
- In a large bowl mix the Natvia with salt, vanilla and the juice of the two lemons.
- If you want your icing to be more liquid you can add one or two tbsp. of water.
Berries and Cream Pancake
Imagine your mum’s eyes when you walk into her room with these Berries and Cream Pancakes! What a dream! This sweet creation is the perfect Mother’s Say surprise, accompanied with some nice chocolates and flowers and you’re sure to be in the good books for quite some time!
Ingredients
- Pancakes:
- 1/2 cup/45g/1.5 oz rolled oats
- 1 tbsp/7g/0.2 oz coconut flour
- 1/2 each Banana, sliced
- 3/4 cup/187ml/6.25 oz liquid I used a mix of coconut cream and coconut water
- 1 tsp stevia sweetener
- 1/2 tsp Baking soda
- 1/2 tsp Apple Cider vinegar
- 1/2 tsp Vanilla Extract
- Berry Compote:
- 1 cup/120g/4.2 oz frozen strawberries
- 1/4 cup/37g/1.3 oz Frozen Blueberries
- 1 tsp stevia sweetener
- 1/4 cup/60ml/2 oz Coconut water more as needed
Directions
Pancakes:
- Blend all ingredients in a blender until smooth.
- Cook over medium heat in some coconut oil.
Berry Compote:
- Simmer al ingredients for 10 minutes stirring occasionally until broken down and thickened to desired consistency.
- Pour over pancakes
- Drizzle over some more coconut cream. I topped with some additional chopped fresh strawberries and some cocoa coconut. Enjoy!
Lemon Zucchini Loaf Cake
Recipe by Nourish Everyday
Does mum like to sleep in? Organise a brunch and prepare this Lemon Zucchini Loaf Cake. This sugar-free delight is great for this cold weather and will go amazing with some fresh juice or a warm tea.
Ingredients
- 1 and 3/4 cups (175 grams) almond flour
- 1/3 cup (42 grams) coconut flour
- 1/4 cupNativa
- 2 tsp gluten free baking powder
- 1/4 tsp bicarb soda
- 1/2 tsp ground turmeric (optional, it gives your cake a lovely colour!)
- 1/4 tsp salt
- 2-3 lemons (depending on size)
- 1 medium-large zucchini – about 160 grams
- 4 eggs
- 2 tbsp coconut oil, melted
- 2 tsp vanilla extract
Optional glaze
- 1-2 tsp honey
- 1 tbsp coconut oil, melted
- 1 tbsp lemon juice (reserve some from cake ingredients)
Directions
- Preheat oven to 160 C (fan-forced) and line a loaf tin with baking paper.
- Zest the lemons and finely chop the zest. Then, juice the lemons until you have just over 1/3 cup of juice. Set both aside. Grate the zucchini and set aside also.
- In a large bowl, combine the almond flour, coconut flour, Natvia, baking powder, bicarb soda, salt, and turmeric, ensuring there are no lumps. Add a tablespoon of chopped lemon zest.
- In a separate bowl, whisk together the eggs, coconut oil, and vanilla extract.
- Combine the egg mixture with the dry ingredients. As you’re mixing them together, fold in the grated zucchini and almost all of the lemon juice, reserving just a tablespoon or so to make the glaze. (If you’re not making the glaze you can just add it all in). You should end up with a thick batter that is of a wet, kind of mousse consistency.
- Scoop the batter into the lined loaf tin, and use the back of a spoon or your fingertips to press the batter evenly into the tin and smooth the top.
- Bake for approximately 50 minutes or until the edges of the loaf are turning a dark golden brown and the center feels firm to touch. Remove from the oven and cool on a wire rack.
- To make the glaze, melt the coconut oil and whisk together with the honey and lemon juice. Use a pastry brush to spread the glaze over the top of the cake (if you don’t have a pastry brush, simply drizzle it over with a spoon and then use the back of the spoon to spread it around a little, working quickly, before it sinks in too much). Sprinkle over a little of the leftover chopped lemon zest for decoration.
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