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5 Ingredient Chocolate Cake
By Bianca Slade on
INGREDIENTS:
• 1 cup full fat coconut milk
• 400 grams dark chocolate, roughly broken into pieces
• 4 tablespoons honey
• 6 eggs
• 2 cups almond meal
METHOD:
1. Preheat your oven to 150°C or 300°F
2. Grease and line a round 18cm cake tin.
3. Fill a kettle with water and boil.
4. Place the coconut milk, chocolate and honey into a medium sized saucepan over low heat. Stir continuously until chocolate has melted and the mixture is well combined. Keep the heat low as you do not want to burn the chocolate.
5. Once melted and well combined remove from the heat and set aside.
6. In a medium sized bowl whisk the eggs until the yolk and whites are well combined. Whisk in the almond meal.
7. Stir the chocolate mixture into the egg mixture. Once well combined pour the mixture into your prepared cake tin.
8. Place the cake tin into a roasting dish. Pour the hot water into the roasting dish until it reaches half way up the sides of the cake tin. Place into the oven and bake for 70 minutes. Remove from oven. Remove the cake from the water. Leave the cake in the tin and allow it to cool to room temperature before placing in the fridge to cool completely. I typically leave it overnight.
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Avocado and carob tart
By Golden Door on
Serves 8-10
2/3 cup raw almonds
8 medjool dates, pitted
Finley grated zest and juice of mandarin
Filling
2 avocados
3 tbls carob powder
3 tbls coconut sugar
1 1/2 tbls coconut oil
3-4 drops vanilla extract
1 tsp maca powder
To serve
250g fresh berries, such as raspberries, blueberries and strawberries
Line a 25cm spring form cake tin with cling wrap. To make the base, grind the almonds and dates together in a food processor until well combined, almost to a paste. Add mandarin zest and juice and process until it forms a soft dough. Place mixture into lined tin and press to cover base.
To make the filling place all filling ingredients in a food processor and blend until silky smooth. Spoon on top of the base and smooth out.
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Protein Pancakes
By Dr Cris Beer on
Ingredients:
2 eggs
1 banana (mashed)
Dash of cinnamon
Coconut oil for cooking
Mix eggs with mashed banana and cinnamon
Heat coconut oil in pan over medium to high heat
Pour mixture into pan
Flip after approx. 4–5 mins or until bottom side is cooked
Cook on the other side and serve
Top with berry coulis:
Add some frozen berries to a pan over medium heat
Cook for approx. 5–10min or until the juices have thickened
OR add fresh strawberries and yogurt
OR grilled banana in coconut oil and cinnamon
Add 1 tsp coconut oil, sliced bananas and cinnamon to a pan over medium to high heat
Cook on each side until browned
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Fast Ed's Lower Sugar Chocolate Brownies
By Fast Ed on
250g unsalted butter
110g dark chocolate
150g brown sugar
2 eggs
1 tsp natural vanilla extract
1 cup plain flour
1/4 cup dark cocoa powder
120g walnuts
100g white chocolate chips
Preheat oven to 170C
Melt the butter and chocolate gently, then beat in the brown sugar, eggs and vanilla. Sift in the flour and cocoa, then beat until smooth. Mix in the walnuts and choc chips, then spoon in to a lined 27cm x 17cm slice pan. Bake for 25 minutes, until just set, then cool in the pan.