A yummy weekend recipe - enjoy 2 cups coconut flour 2 cups pumpkin seed meal 1 cup tapioca flour 4 cups grated carrot 1 cup chopped fresh pineapple 1/4 cup apricots 1 tbs Maca 1 tbs vitl veggie 1 tbs cinammon 1 tsp nutmeg Pinch salt 8 eggs 1 tbs baking powder 1 cups pineapple juice (coconut water is also nice if you dont have pineapple juice) 120 g melted coconut oil 400g honey, or rice malt syrup 1/4 cup sultanas ***** note : This mixture made one large slab cake and 24. Cupcakes so if you want a smaller cake half the mixture I have frozen and portioned in the freezer for drop ins ! Bake large slab cake in a moderate oven for approx 40 - 50 mins till a skewer comes out clean note this is a very moist cake The cupcakes took between 20-25 mins Icing 3 cups unsweetened desiccated coconut OR 1 cup coconut butter (make sure its fresh or it wont work) 4 - 6 Tbsp virgin coconut oil, melted 1 - 2 Tbsp honey or maple syrup 1 tsp vanilla paste or vanilla thriving protein Directions First make the coconut butter. Place the desiccated coconut + 1 tbsp of the coconut oil into a food processor or high-speed blender and blend until a smooth paste is formed, stopping every few minutes to wipe down the sides. Depending on the your machine of your machine this will take somewhere between 2 minutes [high speed blender] and 15 minutes [super slow food processor]. Now add the remaining coconut oil and honey and a pinch of salt and blend for a further minute until a creamy consistency. Scrape the sides down as needed. Note: If it has taken a long blending time to create the initial coconut butter the friction will heat up the mixture so it will be quite runny. Spread the icing in a thick layer over the top of your cake. It will be quite soft so carefully use a knife to spread the icing to the edge of the cake. As with buttercream it will firm up within 15-20 minutes once it sits - you will have some leftover to use for another time
Posted on: Fri, 15 Aug 2014 10:05:47 +0000