Paleo Cinnamon Spice Cake

Paleo Cinnamon Spice Cake

Perfect for those winter evenings.. although don't let the sunshine and summer hold you back either. Paleo Cinnamon Spiced Cake is, vegan, gluten free, dairy free and brimming with cinnamon goodness.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 40 mins
Course Desserts & Sweet Treats
Servings 6 Slices
Calories 429 kcal

Ingredients
  

2x Flax Eggs

  • 3 tbsp Flaxseed Meal Ground
  • 9 tbsp Water

Dry ingredients

  • 1/4 cup Arrowroot starch
  • 1/2 cup Coconut flour
  • 1/4 cup Shredded coconut, Unsweetened
  • 1/2 tsp Baking Powder
  • 1/4 tsp Himalayan Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg

Wet Ingredients

  • 1/4 cup Coconut Oil or butter
  • 1/4 cup Local Raw Honey
  • 1/2 cup Coconut Milk
  • 1 tsp Pure vanilla extract

To make the "drizzle"

  • 1 tsp Ground Cinnamon Fresh or frozen
  • 2 tbsp Local Raw Honey
  • 1/2 tsp Pure vanilla extract

To make the "cream cheese filling"

  • 1/2 cup Cashews, Raw Soaked, 1hr in hot water
  • 1/2 tsp Lemon juice
  • 1.5 tbsp Local Raw Honey
  • 1/2 tbsp Pure vanilla extract
  • 1 tbsp Coconut Oil
  • 1/8 tsp Himalayan Salt

Instructions
 

Flax Eggs

  • Add the 3 tbsp of ground flax seed to 9 tbsp of water, and let sit for 5 minutes until it becomes goopy

Making the Cake

  • Preheat oven to 375F. Lightly grease 1 x 9" cake tin with a little coconut oil
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • In a second large mixing bowl, combine all the wet ingredients and mix well
  • Combine all the wet ingredients into the Dry, and mix well
  • Pour the batter into the cake tine and bake for 20-25 minutes, remove from the tin, let it cool

Making the "Drizzle"

  • Combine all the "drizzle" ingredients, blend until creamy smooth

Making the Cream Cheese Filling

  • Place all the "cream cheese filling" ingredients in your food processor, add 1 tbsp of the drizzle from above and blend until creamy.

Building the Cake

  • This is probably the most complex part of the cake... and depends on how many layers you want it to have. For a double layer, cut the cake half, spread the filling on the bottom layer. Place the second cake layer on top, and spread with the remaining filling. Finish with the "drizzle" with a little artistic flair. If you want 3 layers... see the notes for suggestions.

Notes

1 tbsp of Ground Flax Seed, mixed with 3 tbsp, is equivalent to 1 large egg
Want to know more about the amazing benefits of Cinnamon... check out our article Cinnamon: The Best Power House of Flavor & Health Benefits
If you want to make a triple layer cake, then make 3 of the cake layers above.  IMPORTANT: do this in 3 separate batches, as the flax doesn't scale that well for larger quantities.... so you make the whole recipe above for one cake layer, and make it again for another.  Then build as above (except no need to cut the single layer in half) The "triple" cake should comfortably make 12 slices.

Nutrition

Sodium: 232mgSugar: 23gFiber: 10gPotassium: 1mgCalories: 429kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 19gFat: 26gProtein: 6gCarbohydrates: 43g
Tried this recipe?Let us know how it was!

Vegan Roti Bread

Vegan Roti Bread

Not just for Indian food anymore, this works well in place of any flat bread. Wrap it, tear it, soak it, dip it. You can make it as sweet or savory as you like with your own herb combinations.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads & Crackers
Cuisine Asian, Indian
Servings 6 piece of bread
Calories 254 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup Arrowroot starch
  • 1/3 cup Coconut flour
  • 1/4 cup Ground Flax Seeds
  • 1 tsp Baking Soda
  • 1/2 tsp Himalayan Salt
  • 1/4 cup Shredded coconut, Unsweetened Optional : can also use ground coconut

Wet Ingredients

  • 1 can Coconut Milk full fat

Instructions
 

  • Preheat oven to 400 degrees
  • Combine all the dry ingredients and mix well.
  • Add coconut milk to dry ingredients and mix well.
  • Let the mixture stand for 5 minutes to set.
  • Line a cookie sheet with parchment paper.
  • Spray a mall frying pan with Spectrum Coconut oil spray and heat up pan on medium high heat.
  • Using a 1/4 cup measure, add mixture to the pan and spread out until the bottom of the pan is covered.
  • Cook until golden on both sides
  • When cooked, remove and place on the parchment lined cookie sheet.
  • Repeat with the rest of mixture.
  • Once completed with frying, place the cookie sheet with pieces of bread in the oven.
  • Bake for 10-15 minutes until desired crispness.

Notes

The addition of shredded coconut to this Vegan Roti Bread is optional depending on how sweet you want it to be. Feel free to add your own mixture of spices and herbs to your desired taste. If you'd like a thinner bread, feel free to add 2-3 tbsp of water to the mixture.

Macro Nutrient Breakout

Screenshot_2015-11-25-17-19-40

Nutrition

Sodium: 432mgSugar: 1gFiber: 5gPotassium: 126mgCalories: 254kcalSaturated Fat: 15gFat: 19gProtein: 3gCarbohydrates: 19g
Tried this recipe?Let us know how it was!

The Ultimate Healthy Double Chocolate Paleo Muffins

The Ultimate Healthy Double Chocolate Paleo Muffins

Margie couldn't leave well alone, as always, she needed to find a way to squeeze some chocolate into our already scrumptious paleo protein muffins, so glad she did, as are the rest of the family, it was an instant hit. These double chocolate Paleo muffins give you another way to get healthy great tasting snacks into your families life.
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Prep Time 8 mins
Cook Time 22 mins
Total Time 35 mins
Course Desserts & Sweet Treats
Servings 12 Muffins
Calories 271 kcal

Ingredients
  

Chia Eggs

  • 2 tbsp Chia Seeds Ground
  • 6 tbsp Water

Dry ingredients

  • 2.5 cups Almond Flour
  • 1 tbsp Coconut flour
  • 4 tbsp Protein Powder Chocolate 🙂
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt

Wet Ingredients

  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Nectar
  • 1/4 cup Coconut Milk
  • 4 tbsp Date Paste
  • 1 tbsp Pure vanilla extract
  • 1/4 cup Water

To fold in

Instructions
 

Chia Eggs

  • Add the 2 tbsp of ground chia seeds to 6 tbsp of water
  • Let sit for 5 minutes until it becomes goopy

Making the muffins

  • Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • Pour in all the wet ingredients, and the Chia Eggs (or you can use to regular eggs if preferred). Mix well
  • Add the chocolate chips and gently fold in
  • Spoon the mixture into the muffin tin/s
  • Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy

Notes

1 tbsp of Ground Chia Seeds, mixed with 3 tbsp, is equivalent to 1 large egg
Check out more delicious and healthy recipes here 

Macro Nutrient Breakdown

Screenshot_2015-09-02-19-32-57

Nutrition

Sodium: 110mgSugar: 13gFiber: 6gPotassium: 41mgCalories: 271kcalMonounsaturated Fat: 0.4gPolyunsaturated Fat: 0.4gSaturated Fat: 7gFat: 20gProtein: 8gCarbohydrates: 23g
Tried this recipe?Let us know how it was!

The most awesome guilt free chocolate mousse

The most awesome guilt free chocolate mousse

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Prep Time 10 mins
Total Time 1 hr 10 mins
Course 10 Day Body Reboot - The Core 4, Desserts & Sweet Treats, Snacks
Servings 4 servings
Calories 299 kcal

Ingredients
  

  • 2 medium Avocado Fresh Plain Avocado (approx 10-12 oz in total)
  • 1/2 Cup Coconut Milk
  • 1/2 Cup Cocoa powder Unsweetened
  • 4 tbsp Coconut Nectar
  • 2 tsp Pure vanilla extract
  • 1 oz Almonds Sliced, Raw to decorate

Instructions
 

  • Halve the avocados, and remove the stones. Scoop out the flesh and roughly chop
  • In your food processor with the standard S-blade attachment, add the avocado and blend until smooth.
  • Add the remaining ingredients and blend on high until combined and creamy smooth
  • Place into serving bowl/s and refrigerate for 1 hour (although you can eat it immediately if you don't want to wait)
  • When serving, sprinkle the top with the sliced almonds (or if you like shaved chocolate) for decoration

Notes

Roll this out at a dinner party with friends, and watch in marvel as they lap up this healthy dessert. Alternatively, curl up in your favorite chair, relax and indulge your inner child with a little treat, whilst looking out for your health and waistline 🙂

Macro Nutrient Breakdown

the most awesome guilt free chocolate mousse

Nutrition

Sodium: 32mgSugar: 14gFiber: 10gPotassium: 343mgCalories: 299kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 22gProtein: 5gCarbohydrates: 27g
Tried this recipe?Let us know how it was!

Chicken and Mushroom Soup

Chicken and Mushroom Soup

Hearty and full of flavor, our Chicken and Mushroom soup is a small variation on our Satisfying Creamy Mushroom Spinach Soup… The chicken stock and chicken meat add a wonderful flavor, plus some additional protein to the balance this dish.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Soup
Servings 2 people
Calories 399 kcal

Ingredients
  

  • 4 oz Red Onion
  • 2 cups Fresh spinach roughly chopped (or substitute for kale if you prefer)
  • 8 oz Baby Bella Mushrooms or mix it up with your favorite type
  • 1 tbsp Coconut Oil
  • 2 tbsp Fresh Basil leaves roughly chopped
  • 1 tbsp Fresh or Dried Sage
  • 3 cloves Garlic diced
  • 1/2 cup Coconut Milk
  • 1 cup Chicken stock Home made is best
  • 4 oz Roast chicken Chopped I used roast chicken meat
  • 1/4 tsp Salt & ground black pepper to taste

Instructions
 

  • Saute the onions in the coconut oil, over a medium heat until they have softened, but not browned
  • Add in the mushrooms and garlic stirring regularly until the mushrooms are cooked through, usually around 3-5 minutes
  • Stir in the spinach and cilantro, and allow the spinach to wilt slightly (for the freshest result, we want to cook the spinach as little as possible)
  • Carefully poor the hot mixture into a blender and blend until smooth
  • Remove the center cap from the blender lid, and on a low setting, pour in the coconut milk
  • Once combined, turn off the blender and split the soup between 2 bowls
  • Sprinkle the remaining chicken pieces onto the top of each soup and serve
  • If the soup needs reheating, simply pour back into the pan, and heat over a low setting until steaming.

Notes

Macro Nutrient Breakdown

chicken and mushroom soup
TOPTIP : Don’t spend too long chopping/prepping, its going in a blender at the end anyway 🙂
If you’d like to add a little kick, then 1/2 tsp of cayenne pepper goes really well in this dish, but does mean it wouldn’t be nightshade free
Swap out spinach for Kale, add different mushrooms, or even other meats, you can switch up pretty much anything to make it a little different.

Check out more delicious and healthy recipes here

Nutrition

Sodium: 450mgSugar: 7gFiber: 5gPotassium: 556mgCholesterol: 51mgCalories: 399kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 18gFat: 23gProtein: 27gCarbohydrates: 21g
Tried this recipe?Let us know how it was!