Brownie (sugar and gluten free)

Yummy! I have found a good ratio of ingredients for a home-made brownie! Of course, there were no sugar, no gluten, no butter. We both say this is a best brownie in our life 🙂

Ingredients:

Bananas – 2 pieces;

Baking powder – 1 tea spoon;

Cacao nibs or cacao powder – 7 tea spoons;

Water – 50 ml;

Eggs – 2 pieces;

Coconut oil – 3-4 tablespoons;

Flaxseeds – 4-5 tablespoons;

Brown rice flour – 4-5 tablespoons;

Dates – 7-10 pieces;

Walnuts – by your taste.

I whip bananas, baking powder, cacao nibs and water up in a blender. In a separate bowl I whip eggs and coconut oil by hand mixer. Then I add a liquid from the blender to the bowl and mix it together. Then add a grounded flaxseeds and a rice flour. You can also add an additional cacao nibs or powder. The wight should be enough thick. Finally I add there a chopped dates and spread in a silicone shape for baking. But before I sprinkle this with grated walnuts. And put it to bake for 35 minutes at 180C.

Homemade brownie is a great desert or breakfast for a healthy Christmas and New Year holidays! 🙂

 

Raw cashew-coconut cake for May Day

There are official holidays in many countries in May. Usually I do my best to use this time and organize short trips somewhere. But I decided to have home-style holidays at this time with an intensive eco, healthy schedule. I am going to:

  • Read books and prepare new information for my blog.
  • Enjoy massage and new hair-cut;
  • Cook new main dishes and deserts. We eat at home at least 80% of the total numbers of meals. And we are going to follow the same way during holidays;
  • Go for family gym workouts and tennis. And practicing new workout program;
  • Meditate with Headspace app daily;
  • Practice yoga at home every morning;

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Yesterday I tried to make a new raw desert for us: coconut and nuts cake with mango. There are three different levels in this cake, which I put in a silicone mold of the shape for banana bread. And then put it in the freeze for a night.

Ingredients

Lower brown layer:

  • Almonds grounded in a blender – 100 g;
  • Raisins – 100 g;
  • Some water;
  • Raw cacao powder – 2 tbs.

Middle white layer:

  • Cashews, pre-soak in water for 2 hours – 100 g;
  • Coconut milk to taste;
  • Dried coconut to taste.

Upper layer:

  • The same ingredients like in a white layer;
  • Mango – 1 piece (you can replaced mango by berries or other fruit which gives you a color).

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You should blend all ingredients for each layers and lay our in a mold in the queue. I have read many different similar recipes in the Internet before. All of them said you should keep your desert in a freezer for 4–6 hours or overnight. So I did. It is also recommended to out a desert in a room temperature for 10–15 minutes before serving. But we tried this cold desert and due to our family council came to the conclusion this is not a good idea to eat a quite cold food for the digestion. Therefore, the desert was sent in the refrigerator defrosted naturally slow for a half a day. We guessed it! The cake turned into a soft and delicate mass of layers with a variety of flavors!