Earlier this week I kicked off the Healthy Baking Competition, which gives you the chance to get your creative thinking caps on and rustle up something to get those taste buds going. The main prize is amazing and a bit jealous that I cannot enter myself…did anyone say KitchenAid Stand Mixer?!?! Yep! That is what’s up for grabs and there are some runner-up prizes on offer too. Thank you for all of your interest and emails thus far, if you are a bit behind then you can catch up here. The deadline is 21st April, so keep those entries coming!
With the clocks going forward the other week and the weather finally getting it’s butt in gear I’ve been all about the berries recently. Strawberries, blueberries, raspberries – the usual culprits. I had some raspberries in the fridge that needed using up so I decided to whip up a little recipe with the Healthy Baking Competition in mind. After seeing this recipe on Pinterest I felt inspired and got busy in the kitchen.
These bite size morsels of heaven are grain free, refined sugar-free and will be one of the main attraction at any summer afternoon tea party’s that you may have planned.
- 2 cups coconut flour
- 1 cup ground almonds
- 5 eggs
- 3/4 cup fruit sugar
- 1 cup water
- 3/4 cup margarine (melt to add to cake batter)
- 1 punnet raspberries
- Zest and juice of one orange
- Ground almonds for decoration
Preheat the oven to 180 degrees and line and grease a baking tin.
Beat the eggs and fruit sugar together in a bowl until light and fluffy. Pour in the ground almonds and coconut flour and stir until combined. Add the water, melted butter, orange juice and zest and mix through. Next stir in the raspberries, being careful not to break them as you do.
Transfer the mixture into the lined baking tray and smooth over with the back if a spoon or spatula. Bake in the oven for 45-55 minutes until cooked through. Once cooled cut into bite size pieces to share, if your feeling generous!
Adapted from http://honestlyhealthyfood.com/2014/04/03/almond-berry-cake/
The texture of this cake is like no other as it’s quite fluffy yet crumbly. You may experience some crumbling when you take it out of the tin or portioning it up, but not to worry as it’s supposed to do that. This is due to the coconut flour and ground almonds and the lack of gluten of regular flour.
I love having these with orange slices and a dollop of Greek yoghurt for an ultimate afternoon treat. A coupe crumbled over yoghurt with fresh berries would be an awesome breakfast too. Either way these are very tasty! I just adore the raspberries with the orange.
Hopefully this gave you some inspiration for the Healthy Baking Competition – keep those entries coming and share them on your social media channels (@celery_cupcakes, #HealthyBakingCompetition)!
Do you enjoy baking with different flours? Which ones are your favourites?
Do you like combining berry flavours with citrus fruits? Blueberries with lemons is a favourite of mine.