Makes 1 serving
– 30g Buckwheat Flour
– 1 tsp baking powder
– 1 whole egg, 2 egg whites
– 1 banana, mashed
– 5g raw cacao powder
– 6-7 Stevia Flavourdrops, or natural sweetener of your choice (i.e. Stevia, Agave Syrup, Honey)
– 50ml Unsweetened Almond Milk
– Peanut Butter
– Desiccated Coconut
Whatever you like!
1. Mix all ingredients together in a large mug, ensuring all ingredients are thoroughly combined. Your mixture should be fairly thick when it’s finished.
2. Microwave the mug for 2 minutes, monitoring it closely. It will most likely start to rise out of the mug at about the minute mark, at which point stop the microwaving for a few seconds, allow the cake to deflate slightly, then continuing microwaving.
3. Remove when the cake has risen and no longer falling back in. Top with desired toppings and enjoy hot!
Paleo Coconut Banana Loaf
(Gluten-Free, Dairy-Free, Refined Sugar-Free)
Makes one loaf (12 Slices)
Calories: 181kcal per serving
6 large eggs
1 tbsp cinnamon
1 tsp pure vanilla extract
1 tsp baking powder
4 and a half overripe bananas (keep one half for decoration)
⅓ cup coconut flour
30g almond meal
¼ cup coconut oil
¼ cup honey
1 pinch sea salt
1. Preheat oven to 160 degrees and line a rectangular pan with coconut oil and baking paper. Then combine your dry ingredients (almonds, coconut flour, cinnamon, baking powder, salt) in a large bowl and mix well.
2. In a separate bowl, take your mashed bananas and whisk in your 6 eggs, vanilla and honey. Ensure your wet ingredients are completely combined before mixing the wet and dry ingredients together.
3. As you’re combining the wet and dry, slowly stir in your melted coconut oil. The mixture should eventuate into a thick batter.
4. Pour the batter evenly into your pan and use a spatula to even out the top. Cut your half extra banana into slices and decorate these across the top of your banana loaf. Finally, place in the oven for approximately 15 minutes.
5. At the 15 minute mark (or when the top starts to brown) place some foil over the top of the banana bread to ensure it doesn’t burn. Then place back in the oven for an additional 40 minutes, or until a skewer can be poked through the loaf and comes out clean.
5. Serve warm with a drizzle of honey over the loaf.
(Refined Sugar-Free, Dairy-Free, Low Fat)
Makes 12 Cookies
Calories: 122kcal per serving (serving size: 1 cookie)
1 cup Organic Scottish Jumbo Rolled Oats
1 tbsp Agave Syrup
1 tsp baking powder
15ml Coconut Oil, melted
30g Almond Butter
8 Pitted Medjool Dates
1 large egg
1. Pre-heat your oven to 180 degrees, and grease your baking tray with a teaspoon of coconut oil.
2. Take all your ingredients and place in a blender, adding a touch of water just so the mixture smooths out. Ensure the ingredients are mixed well as the dates can be quite chunky and difficult to blend. If you need more water, just add teaspoon by teaspoon as per needed.
3. Once all ingredients are thoroughly mixed, spoon out approximately 2 tablespoons of the mixture per cookie. You should be able to create about 12 cookies.
4. Place in the oven for approximately 15 minutes, but monitor closely as they burn easily.
5. Remove from oven once golden brown and serve warm.
(Gluten and Sugar-free)
Makes 18 Cheesecakes
Calories: 73kcal per serving
¼ cup Almond Flour
3 tsp Stevia (or alternative sugar substitute)
6 crushed walnut halves
2.5 tablespoons coconut oil, melted
180g Medium Fat Philadelphia Soft Cream Cheese
200g medium fat ricotta cheese
6 tablespoons Splenda
¼ cup lemon juice
7 drops My Protein Maple Syrup Flavdrops
1 egg white, whisked
3 crushed walnut halves
3 strawberries, delicately halved and sliced
- Pre-heat your oven to 200 degrees celsius whilst you prepare your base ingredients.
- Combine your dry ingredients in a small bowl until thoroughly mixed. Then add in your melted coconut oil and mix until you have a doughy texture.
- In a mini muffin tray with removable bottoms (you can get these from Wilko, or any major homewares store) press your base into the individual muffin moulds, filling up to nearly halfway.
- Place your tray in the oven and bake for about 15 minutes, until the bottoms are just starting to turn golden brown. Remove from the oven when they are a light coloured brown, not too hard. When you press the base, it should still feel moderately soft. Set aside.
- Using a food processor or electric mixer, mix together all your filling ingredients and whizz until thoroughly combined (I recommend about 1-2 minutes). The filling result should be a thick creamy texture.
- Using a teaspoon, spoon out your filling into the muffin moulds on top of the bases, ensuring this step is only completed when the base has completely cooled down. Fill each of the cups with one teaspoon of filling mixture, then once the filling has settled, pile another teaspoon on top of it. Continue this process until the filling has risen above the mould of the cups, and is beginning to resemble a muffin.
- For your topping, take your small slices of strawberry and gently insert it’s base point into the cream filling, so the top 3 quarters are sticking out. Top each of your cheesecakes in this fashion and finally, sprinkle your crushed walnuts on top.
- Place your cheesecakes in the fridge overnight, or until firmly set. Once set you can remove the bases of the moulds, and serve chilled.