Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Gluten Free Cumquat, Honey and Poppy Seed Cake

Gluten Free Cumquat, Honey and Poppy Seed Cake

We have an abundance of Cumquats. Who would have thought it after the sheep ate up most of the garden!! Thankfully they were partial to the leaves of the Cumquat Tree and left the cumquats for us. YAAAY.

Cumquat trees are petite plants of joy. They are simple to take care of and can be kept in a pot. They look beautiful all year round too. Give them some food every few months (I give ours some home made compost and citrus fertiliser) and they are very happy..

I know most people associate Cumquats with jam so this cake is an alternative. I steer clear of refined sugar so making jam doesn't interest me (do you know how much refined sugar is in marmalade of jam!?!!!!!!!!)

Apart from eating Cumquats straight off the tree, skin and all - PLEASE TRY IT! It's a flavour bomb in your mouth - there is a lot you can do with a Cumquat.

This cake needs a little prep in the Cumquat pulp so feel free to make this a few days prior if you are short on time. (Recipe below) If you have left over cumquat pulp, freeze it for another time. This pulp would be wonderful with crepes among other things.
Here is an easy, no fuss cake recipe. It is so moist and delicious, that my left over pulp may just have to make us another one.

 

 

 

Cumquat, Honey and Poppy Seed Cake

 

Ingredients:

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  • 1 cup Cumquat puree (see below)
  • 5 free range eggs
  • 1/2 cup coconut oil
  • 1/2 cup quality honey + 1 tbs for end
  • 1/2 cup almond meal
  • 1/4 cup chia seeds
  • 2 tsp vanilla extract
  • 2 tbs poppy seeds
  • 1 cup full fat greek yoghurt (non sweetened)
  • 3/4 cup coconut flour
  • 2 tsp baking powder

 

Instructions:

1. Preheat oven to 160C (fan forced) ** 170C if using electric oven. Line your cake tin with baking paper and rub coconut oil into any gaps. (*Use a round or rectangle medium cake tin)

2. Using a food processor, add all ingredients except the flour and baking powder. Blend until thick and creamy.

3. Add the flour and baking powder and pulse gently until combined (do not over blend this)

4. Leave to sit for 10 minutes.

5. Pour into tin and bake on the middle tray of the oven for 45 minutes. Skewer test at 40 minutes.

6. Take from the oven. Drizzle with honey using the spoon. Now let sit for 5 minutes. Then turn out onto wire rack.

 

Lovely warm or cold. With or without cream.

Store in fridge for 5 days.

If wanting to freeze portions for easy snacks, keep for two months.

Mikhaela x

 

Cumquat Pulp

You need:

  • 1 deep pot
  • 5 cups whole Cumquats, washed and leaves/stalks removed
  • 2 cups water

1. Add Cumquats and water to the pot. Bring to boil then turn down to a gentle simmer for 20 minutes.

2. Take pot off heat and allow to cool completely.

3. Pour water and Cumquats into a food processor and blitz until a thick paste forms

Store in fridge for 1 week or freeze for 2 months.

Mikhaela x

 

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