This cake is amazing, chocolate and coconut moist cake, and it’s grain and egg free!! Yes completely grain and egg free so perfect for people with intolerance’s! In our family we have my niece Phoebe who is anaphylactic to egg and nuts, we also have my mum who is wheat intolerant so it makes desserts hard, especially cakes. But this cake ticks all the boxes, and it tastes great! Chocolate and coconut cake.
GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE
400ml Coconut Cream
1/2 cup cocoa
1 1/4 cups brown sugar
200 ml vegetable oil
1 cup coconut four
3 teaspoons baking powder
Pre-heat oven to 170 C
Blend together the coconut cream, brown sugar and cocoa. Slowly add in the vegetable oil until combined.
Sift in coconut flour and baking powder, mix well until combined.
Pour into greased caking tin. Bake at 170 C for 40 minutes.
Allow to cool in tin and then carefully turn out.
I used the icing from this recipe. But it would be equally delicious without icing and eaten warm!
Note: The coconut flour does make it a fragile cake, but it does not detract from the great flavour you just need to be careful!
These bites are super quick, easy and most importantly deep fried deliciousness. The combination is perfect – but feel free to mix it up. I personally think that chocolate, strawberry and peanut butter would be delicious but someone (my husband) doesn’t like peanut butter and chocolate together… Grounds for divorce I think. But we all make compromises… haha Any way I made these in uni, and it wasn’t until recently I thought about them again… Then I couldn’t get them off my mind, so I had to make them, it was the only solution. I hope you enjoy them as much as we did!
1 pk wonton wrappers
100 gram chocolate
50 grams raw cashews (or any unsalted nuts)
300 ml vegetable oil
Slice banana into rounds.
Place a piece of banana, 2 pieces of chocolate and 3 cashews onto centre of the wonton
Milk supply, isn’t something that you really think about until it’s a problem. For me it was a massive problem – as in it was non existent! Unfortunately mostly you either have way too much or not enough! I really struggled mentally as I wasn’t prepared for it and I felt really guilty for not being able to supply my baby with what he needed. He was losing weight, didn’t have any wet nappies and had a temperature. Luckily I was still in hospital when all of this went down and I had a Lactation Consultant with me every step of the way along with a very supportive husband! So here are 3 things that I have found to work well and I have done a ton of research, spoken to everyone I could & researched the hell out of – so this is what worked for me!!!
Galactogogues! Funny name but it basically means a substance that helps milk supply! Exactly what you want – the 2 that are most highly recommended are fenugreek and milk thistle. My naturopath and LC both recommended Fenugreek over anything else – I took this in combination with Milk Thistle. Fenugreek I was taking 4 tablets 3 times a day (12 total) but the difference is remarkable. I was pumping 2 ml at hospital (both sides combined 4 days PP) and after about a week at home it was up to 60 ml combined (after feeding). If we have another child I will actually pack this in my bag for the hospital next time! Other galactogogues include oats and brewers yeast – both which I’ll talk about in my next point. If you are interested in other Galactogogues I found this article helpful Common Galactogogues.
Lactation Cookies – I used the recipe at Just Mommies you can get it here. I added an egg to the mix because I like eggs! but it is not necessary. The oats and the brewers yeast are both galactogogues so be sure not to leave them out or substitute them. I used just regular rolled oats from Coles but I bought the Brewers yeast from the health food section in our local chemist (FYI – it is not nutritional yeast). If cookies aren’t your thing there a ton of smoothies & bliss balls on Pinterest. Follow me here.
Motilium – I add this as a last resort as it is a prescription drug which is found to boost milk supply. I was prescribed this by my obstetrician and I do think it worked however if I was to do it again i would take the more natural steps of 1 & 2 before I took Motilium. (but that is person preference.
Is there any that I missed or that you found works really well? Let me know so I can add it to the list!
Back to school, for me this year is a bit of a non event. I’m not going back to school – I still have a couple of months left to enjoy my Paddy! But every other year I am normally still on a high from my new years resolutions to make better food choices or be better organised (there is definitely a theme to my life! haha) so I TRY to start the year strong! This collection of recipes are aimed for both the parents and the kids so your not making two lunches! Keeping in mind that so many schools and day care centres are now nut or egg free, which is something I whole heartily support as my niece is anaphylactic to both nuts and eggs. For some families it can seem a bit tricky to get your head around but for other families it is the difference between life and death of their child! So I have made this list of 13 recipes – so hopefully you will find something that is suitable for your little ones and the requirements of your care centre.
These delicious little savoury muffins – with vegetables hidden inside are from Roar Sweetly you can check them out here, and they are nut free
2. Frozen Banana Yoghurt Bites – Easy for the kids to help make and easier for the adults and kids to eat! From Eats Amazing these are nut and egg free, check them out here
3. Cheddar Cheese Bites! OMG Yum, easy savoury snack that is cheesy what is not to love and egg and nut free! Check it out here from Love Bakes Good Cakes
4. PIZZA – YUM. Check out these pizza pinwheels with their own dough recipe! Egg free and nut free from – Butter with a side of bread. Recipe Here
6. Yoghurt Dots – such an easy idea that makes nearly into a treat! Check it out at One Good Thing by Jilliee Here and of course both egg and nut free!
7. Something sweet and only 37 Calories!!! Brownies from Broma Bakery – check them out here – these are nut free
8. No food processor needed for these great bliss balls – check these out here. These are egg free but do contain nuts, but you could swap them out for seeds.
9. Healthy muesli bars which are both egg and nut free!!! Check them out at my clean plate here.
10. Hulk nuggets! Haha brocolli nuggets with only 5 ingredients. The perfect lunch snack, serve plain or with a little dipping sauce! Check out the recipe here, unfortunalty this recipe does have egg but no nuts!
11. Something that’s a little bit of a treat, and its Elvis’ favourite combination and as Elvis is my favourite also my favourite combination! This has unfortunately both eggs and nuts – but I had to include it – it was my moral duty! Check it out by Taste and Tell here.
12. Avocado and Corn fritters, delicious both cold and hot. Perfect for dinner one night and lunch the next! This recipe does have eggs but is nut free! Check it out here.
13. Good old Pikelets! Always a winner and easy to make – this is my grandmother recipe always light and fluffy. This recipe does contain egg but no nuts – check it out here
If after all these suggestions you still decide a sandwich is the way to go then check out this list of sandwiches without the bread! Everyday my mum would ask what I wanted on my sandwich and everyday I had a cheese sandwich. Everyday of my school life, and then once I left school and started teaching it was the same – the tuckshop ladies joked that Paddy would come out holding a cheese sandwich – FYI he didn’t! haha but I know some people love sandwiches so here are some suggestions if your ever sick of bread!
This is THE chocolate cake recipe you neeeed in your life. First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again! The best part is only one saucepan to wash up at the end! Read the tips at the end of recipe to make sure you get the best possible result!
2 1/2 cups sugar
2 cups water
1 teaspoon bi-carb soda
4 tablespoons cocoa
250 grams butter
3 cups self raising flour
Preheat oven to 180
In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)
Bring ingredients to the boil.
Cool mixture completely.
Beat in eggs and flour until smooth (whisk or electric beater)
Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)
Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.
This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.) Perfect for birthday parties & school things. But equally great round when you can cut in half and ice and the end result is an impressive large cake.
Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
I made this for the first time, last night. It was amazing, straight up! Ha I’m so modest, but seriously you will want make this over and over again, I even finished my bowl before my husband. I was in “can’t talk must eat” mode – it was that good!
This chocolate cheesecake recipe is amazing! Rich and decadent but not so much that you’re unable to eat the whole piece (or maybe thats just me!) Great dessert to make the night before and not have to do anything else to, in my books a winner all round! The chocolate base is the perfect match to the smooth creamy filling with flake in the filling and of course on top as well! Perfect with fresh strawberries or alone – this cheesecake is so good you don’t need anything to serve with it!
2 pks of chocolate ripple biscuits
200 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream teaspoon of chocolate essence or vanilla essence
5 flake chocolate bars
1. Crush biscuits in a food processor or blender until fine crumbs
2. Melt butter, and mix into the crushed biscuits, press into spring form tin. Fill bottom first and around the edges of tin as well
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture
7. Carefully fold through the cream and essence into the cream cheese
8. Carefully crumble 4 flake bars into the mixture and stir to even distribute
9. Pour over crust, sprinkle last flake on top and allow to set for 3-4 hours
If I had to name a dessert that was my favourite it would be a pavlova. I detest bought ones – the middle all gooey and eggy is not my thing at all – there has to be soft centre but the crunchy crust is the best part! I believe pavlova is the perfect summer dessert. Easy to make the day before and leave the dressing until serving. I think it is probably the dessert that I get asked to make the most – seconded only by my rocky road.
I got this recipe from my recipe book – Everyday Cooking. If you ever see this book I suggest you buy it, it is by Helen Bunney and was a recipe book used by Home Ec departments – so many great recipes (mine was published in 1979 so I doubt it is still in print). Its a great basic recipe that I have made single, 1 1/2 and double batches of and it works every time. My tip is to bake it directly on the serving plate. A pavlova is notoriously hard to change from baking tray to serving tray without cracking – so cut that step out and find a serving plate that is oven safe. I had a wonderful white serving platter I used for years as my pavlova plate but in my new house it doesn’t fit in my oven!
4 Egg whites
1 cup castor sugar
2 teaspoons corn flour
1 teaspoon lemon juice
Brush tray lightly with water if it is your serving tray – if you are baking pavlova on a different tray to serving spray water onto baking paper. The water creates a steam so to crisp up the bottom for easy transfer.
Beat egg whites and salt until firm peaks are formed. (meaning when you lift the beaters out of the mix, the egg whites keep their shape)
Keep beating and add sugar gradually, keep beating after each sugar is added. continue to beat until sugar is dissolved. (to test if the sugar is dissolved rub some between two fingers and check there are no grains left)
Lightly fold in sifted cornflour and lemon juice.
Turn mixture onto baking plate and use a spoon to create a circle of approx 20 cms. Or into 6 miniature pavs.
Bake at 120 degrees for an hour or until pavlova is dry to touch.
Leave pavlova to cool completely and then dress with whipped cream and strawberries, banana, passionfruit or sprinkle with chocolate.
TIPS I often leave the pavlova in the oven over night with the door slightly ajar to cool. The slower the pavlova cools the better chance you have of it not cracking. If you baked the pavlova on a different tray to serving tray get someone to help you can left two edges of the baking paper each and transfer onto your serving tray.
When I was about 37 weeks pregnant I bought a range of ingredients that may or may not of been for the sole purpose of chocolate spiders. However my need to have peanut butter and chocolate in my mouth was out weighed by my desire to sleep 20 hours a day. So call it willpower or call it laziness but no chocolate spiders were made. This week I tidied up my pantry (found 4 packets of M&M’S?!?!?!?!) and found the magical ingredients to realise my dream of chocolate spiders! So in celebration of the first female jockey to win the Melbourne Cup, I celebrated with chocolate and peanut butter!
If you haven’t made chocolate spiders – you’re missing out. If you have made chocolate spiders but not recently – you’re missing out. They are often left to the realm of children’s parties and christmas, when really they are just simple and delicious treats for every chocolate and peanut butter addict! And the ingredients have a long shelf life if you have a strong will power – so they are a great stand by because its bring a plate day tomorrow at school/work/life and you forgot (again)!
CHOCOLATE SPIDER RECIPE
200 – 250 grams of melting chocolate
2 tablespoons of peanut butter
1 packet of fried egg noodles
Melt the chocolate in the microwave for 30 seconds, stir.
Add peanut butter, microwave again for 30 seconds, stir.
Keep putting in microwave in 30 second bursts until smooth. (I normally find 1 1/2 minutes)
Stir in egg noodles, place in little haystacks or spiders on a tray with baking paper.