Wild Orange Cacao Beet Cake (GF)

Happiest of days to you! It’s been a little while since I posted a recipe, so today I’d like to share with you…

A decadent, fudgy, flourless cake. A healthier, gluten free alternative to traditional chocolate cake.

Made with pure wild orange essential oil – supporting healthy immune system functioning, wild orange has natural cleansing properties, is energising and is uplifting to mind + body.

And, with the added earthiness + nutritional benefits of beet – immune boosting, full of fibre and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver + kidneys).

This choc/orange combo is ridiculous!

It is also quite rich – so less is more. And, well that can’t be a bad thing.

ingredients

2/3 cup organic virgin coconut oil *melted
2/3 cup organic coconut sugar
4 free range eggs
vanilla bean
3/4 cup raw organic cacao powder
1 tsp baking powder *glutenfree
pinch murray sea salt
1 cup almonds
2 medium size beets *peeled
12 drops wild orange doTERRA essential oil

100g 86% dark chocolate

method

Preheat the oven to 180C and line a round cake tin with baking paper.

Blitz the beets in a food processor until finely grated. Set aside.

Blitz the almonds until a fine flour/powder. Set aside.

In a mixing bowl, whisk together the coconut oil, coconut sugar, eggs and scraped vanilla  bean until combined (light + airy). Add the raw cacao powder, baking powder and sea salt and whisk well.

Stir through the almond flour and raw grated beetroot until well combined.

Add the wild orange oil and stir through.

Pour the mixture into the cake tin. Cook for 45 min or until the cake is clean with a skewer.

Allow the cake to cool on a wire rack.

In the meantime, melt the dark chocolate and spread evenly over the cake.

Store in an airtight container in the fridge.

 


If you’d love to get your hands on some pure Wild Orange essential oil, email me naturalhealthconsciousliving@hotmail.com + I’d love to help you out x

Pumpkin bread (Gluten free)

As much as I LOVE banana bread, sometimes you just need that point of difference.

Besides, I had a huge pumpkin that I needed to use – and was dreaming up different recipes in which to incorporate it into. I purchased the large baby from a country roadside honesty box – costing me $4. What a freakin bargain!

For this recipe, I like to roast my pumpkin wedges with the skin on, and then remove before mashing – for maximum flavour.

The smell of crisp fresh air, combined with the aroma of spices in this baby – wafting throughout the house, are intoxicating.

This bread is a delicate balance of savoury & sweet. A perfect, healthy snack in these cooler months, both dairy and refined sugar free.

Nutrition +

ingredients

1 &1/2 cup roasted pumpkin mashed (cooled + skin off)
1/4 cup raw honey
1/4 cup organic cold pressed coconut oil (melted)
4 free range eggs
4 drops doTERRA on guard essential oil
3 drops doTERRA orange essential oil
1 cup raw almonds (blitzed into a fine flour)
1 cup coconut flour
1/2 tsp baking powder (gluten free)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp mixed spice
pinch sea salt

pepitas

method

Preheat oven to 160C.

Grease and line a loaf tin. Set aside.

Combine all of the wet ingredients in a bowl. Set aside.

Combine the dry ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix through.

Pour into the loaf tin and scatter with pepitas.

Bake for 45 minutes or until cooked through.

Remove from the tin after 10 minutes and place on a cooling rack.

Serve warm – with good old fashioned butter, or a dairy free substitute.

With great love,

Kristy x


If your interested in investing in the essential oils used in this recipe, you can here.
Or, alternatively email: naturalhealthconsciousliving@hotmail.com for more information.

Peanut butter & banana muffins

These two ingredients are made to go together.

These muffins are gluten free, contain no refined sugar and are dairy free. They are a healthy and nutritious snack, and – they are perfectly acceptable, morning, noon or night!

They are seriously light and fluffy.

This recipe makes 6 large muffins.

ingredients

2 ripe bananas
3 large free range eggs
3/4 cup organic peanut butter
1/4 cup coconut flour
2 tbsp raw honey
1/4 cup organic coconut milk
3/4 tsp baking soda

method

Pre-heat the oven to 180C.

Grease the muffin pan (x6 deep).

Mash the bananas in a large bowl. Add the eggs and peanut butter and whisk.

Add the coconut flour, honey, coconut milk and baking soda.

Continue to whisk until all the ingredients are combined and the mixture is smooth.

Divide the batter evenly between the muffin pan.

Bake for 20 minutes.