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

Raw fruit & nut choc slice

I LOVE making raw slices. They are so quick to whip up, nutritional and healthy! They are absolutely satisfying – made with whole food (real) ingredients, so 1 piece is usually more than enough!

I usually have an array of staples already on hand (cacao, coconut oil, dates, nuts etc), so I can make them whenever I feel like a sweet treat.

You can utilise what ever nuts and seeds you like in this recipe, below is what I used. (Think brazil nuts, pistachio, chia and so on…)


slice
1 cup dates
1 & 1/2 cups nuts/seeds (almonds, raw cashews, pepitas & sunflower seeds)
1 tbsp raw honey
1 & 1/2 tbsp organic raw cacao powder

topping
1/2 cup organic raw cacao powder
1/2 cup melted organic cold pressed coconut oil
2 tbsp raw honey

method

Blitz all of the slice ingredients (reserve 1/2 cup nuts/seeds) in a high powered food processor. Once combined and sticky, stir through the remaining nuts/seeds. This will give the slice a nice crunchy element.

Press into a lined loaf tin. Be sure to leave a little hanging over the sides so that the slice is easier to remove from the tin.

Place the slice in the fridge for at least 30 minutes.

Combine the topping ingredients in a bowl, stir until silky smooth and pour over the slice. Return to the fridge to set.

Cut into bite sized pieces.

This can be stored in the fridge and or, freezer in an airtight container.

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.