Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…
2 cups gf flour
1 cup almond flour
1/4 cup coconut sugar/ erythritol sugar substitute
1/4-1/2 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup fruit mix (raisins, dried orange)
1/2 cup blueberries
1/2 cup seeds/nuts (optional)
1 tbsp lemon juice & zest
Combine the flours, sugar and spices in a bowl.
Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
Bake at 180ºC for 20-25 mins or until a skewer comes out clean.
You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.
Hey guys, welcome back to my blog. In this post, I’m going to share the 3 snacks I alternate between in a week. I always aim to be completely honest with my content, because I believe that transparency is necessary especially with health/fitness influencers. So, as you can tell, my snacks are loaded with carbs. Now, let me first say that carbs are not the enemy, it is true that some bodies thrive on a higher-protein diet, but that does not mean everyone will or that carbs are evil. I love carbs, they make me happy and they fuel my workouts which is why I have them in every meal. You can easily add more protein to these snack ideas with a few tweaks, but anything works as long as you’re using whole foods with real nutrients.
#1. Banana Toast
I love this combo, it’s something I’ve seen my family have plenty of times and I am here for it. You may think carb on carbs is scary but it’s a great pre-workout snack, especially when you’re going all out. I sprinkle some cinnamon on top and if you want you can add almond butter as well. You can use any type of bread you like, but I always have gluten free bread, I either bake it (here is the recipe) or buy this one.
#2. Banana Coffee Smoothie
I’ve talked about this one a couple of times and you can find the recipe here. However, a few alternatives that I’ve been liking are cacao-coffee with raw cacao powder and cacao nibs and vanilla protein. I also have a new recipe coming up so look out for that.
I love popcorn, it’s salty and crunchy and just fun to eat. This is my usual late night snack; I use raw popcorn kernels (I like this one), pop it in a small saucepan with a little bit of olive oil for 5-10 mins or until the popping slows down and sprinkle in some Himalayan pinks salt or garlic salt.
That’s it for today’s post, it was a quick one but I hope you enjoyed it. I’d love to know what are some of your favourite snacks so let me know down in the comments. Please follow and like for more recipes and health posts, xoxo.
These low carb crackers are a delicious savoury snack that you can make in 15 minutes. All you need are three ingredients, that you may already have in your kitchen if you are low carb. This is such a simple recipe that you can make in batches to keep over the week, by simple doubling the recipe.
1 cup almond flour
1/4 tsp salt
Combine the almond flour, salt and spices of your choice together.
Mix in the beaten egg to form a dough.
Roll the dough between two sheets of baking paper.
Cut the rolled out dough into any desired shape.
Bake in the oven on a baking sheet for 10 mins at 170º C or until they harden.
Leave them to cool completely before taking them out.
If you’re using almond meal (which is coarser) you only need half an egg.
Make sure your dough is evenly rolled out or it will cook inconsistently.
For spices I like to use garlic and thyme.
These are great with any dip or toppings.
Servings: 12 crackers (0.3 cm thick)
I hope you all enjoyed this recipe, please let me know down in the comments if your do try it out. Thank you for reading and I hope you’ll stay for more, xoxo.