Makes 12 - 30, depending on the size of the cutter
Preheat oven to 180°C. Roll dough between 2 sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper-lined trays. Insert small holes if you’d like to thread through some ribbon afterwards.
Bake for 10-15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.
Note: We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.
Compliments: Food Matters
Beetroot in a cake… Yes, you read that correctly. It works a treat, making these gluten-free cakes more rich and moist. This is must-try recipe with no hidden nasties, just mother-nature’s finest ingredients!
Beetroots are a great source of nutrients, including vitamins B3, B6 and C and beta-carotene, magnesium, calcium, zinc and iron. They are perfect for assisting your liver and gall bladder in breaking down toxins. And in this case, make the perfect addition to a chocolate cake.
Preheat fan forced oven to 180 degrees celsius and line a cake tin with greaseproof paper. Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it will resemble a sloppy beetroot dip). Then add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.
Mix together the almond meal, coconut palm sugar and baking powder in a large bowl until combined. Then add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined. Pour the mix into the lined cake tin and pop in in the oven for 30 – 40 minutes or until cooked through. Leave to cool before removing from tin.
Hint – If you don’t have a food processor, you could finely grate the beetroot instead.
CHOCOLATE ICING INGREDIENTS
Melt chocolate in a saucepan on very low heat. Once it’s melted, remove from the heat and pour in coconut cream and beat until combined. Leave to cool for a few minutes then continue to beat until its smooth and glossy.
Compliments: Organic Sisters
2 cups finely ground almonds or a mix of nuts and seeds ( I used a mix of almonds, sunflower seeds, walnuts, Brazil nuts and pumpkin seeds)
3 - 4 tablespoons raw cacao powder
3 - 4 tablespoons maple syrup or raw honey (depending how sweet you want them, I used 3 tbs honey)
Optional ingredients to roll truffles in:
1/8 cup shredded coconut
1/8 cup raw cacao powder
1/8 cup hulled hemp seeds
1/8 cup crushed almonds or hazelnuts or any other nut or seed that tickles your fancy
1. Combine the finely ground almonds with the cacao powder and honey in a food processor.
2. Using a spoon, take about 1 tablespoon from the bowl and roll the piece between your clean palms making it into a ball.
3. Now roll the ball into a small dish with your extra cacao (or coconut or hempseeds or nuts)
4. Place your coated truffle balls into small baking cups or directly on a platter.
5. Repeat this process for the remaining truffle mixture. Depending on the size of your truffles you should get 8 - 10 truffles… unless you eat a few along the way.
6. Keep in fridge.
(Yields 8 - 10 truffles)
2 cinnamon sticks
1 liter of water
Preparation and use:
NOTE: You may drink the apple beverage during the day. In the evening, pour new water for the next day. You can use one dose of this recipe for three days. On the fourth day put new apples and cinnamon. The ideal detox dose is no more than 35 days, after this period you should make a break of 10 days before you begin again.