Hello!

Welcome

I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and 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

Moist - and unfreakingbelievably delicious - Gluten Free Carrot Cake

Moist - and unfreakingbelievably delicious - Gluten Free Carrot Cake

This wonderful cake all came about because my baby was teething and all he wanted was smooth purees and soft cake. No bits, just soft moist cake. So when my eldest asked for a carrot cake one morning, I thought I would make one in the food processor. Blending everything, including the grated carrot. 

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Actually, it was so delicious that my 4 year old has not asked for a chocolate cake in 2 months! I even got to make this for him as his birthday cake (a great big snake) .. and it went down well with the 10 children in attendance so that says something!

I don't always bake gluten free, but I admit that my gut is much happier when I do. What I love about this recipe is that is more about the fruit and carrots than the flour.

The different spices are incredible and make the entire house smell like a Christmas or Easter bake off. A smell I would be happy to have in my house every.single.day.

So all you need is a food processor, a grater and an oven. 

At Christmas time, I made this cake and decorated it with whole dates and whole almonds. 

See the recipe for my lime yoghurt icing below. A healthy and refreshing option. Zingy with the lime.

Let me know what you think. xx

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Ingredients

  • 1 cup raisins, soaked in boiled water for 5 minutes
  • 2 1/2 cups grated carrot, skin and all
  • 1 small apple, grated skin and all
  • 3 eggs
  • 1 medium ripe banana
  • 1/4 cup olive oil OR coconut oil
  • 1/2 cup melted quality butter
  • 1/2 cup walnuts, broken up
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 tsp mixed spice
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tbs apple cider vinegar
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot flour

+ Nuts of your choice to decorate

Method

1. Set your oven to 180 c  (fan forced) Line a round 20cm springform round tin with baking paper and grease edges with butter or oil.

2. Add all ingredients aside from the flours to your food processor and blend until a smooth batter. Add the flour and pulse until combined.

3. Pour into prepared tin and place in your pre heated oven (middle shelf) for 40 minutes. Test middle with a skewer ensuring it comes out clean. 

4 Allow to cool for 5-10 minutes in the tin before carefully turning out onto a wire rack to cool completely.

You can top your with the usual suspect, cream cheese icing OR make my healthier version (see below for recipe). It will be delicious either way :)

Store your cake in an airtight container at room temp for 2 days or in the fridge for 5 days. 

Lime Yoghurt Icing

  • 1/2 cup cream cheese **make your own by pouring greek yoghurt into a muslin cloth and hanging above a bowl, leaving for 24 hours is enough. Use the whey (liquid it releases into the bowl) to make sauerkraut or other fermented vegetables.
  • 1/2 cup greek yoghurt 
  • 2 Tbs honey
  • Rind and juice of 1 fresh lime

Add all ingredients to a large bowl and whip well using your mixer - whisk attachment. Once creamy and silky, it is ready.

 

Enjoy x

COLOURFUL GODDESS - A little inspiration this Wednesday YUUUM!

COLOURFUL GODDESS - A little inspiration this Wednesday YUUUM!

Coconut Toffee and Almond Biscuit Slice

Coconut Toffee and Almond Biscuit Slice