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A clean and healthy coconut and raspberry cake – this one is gluten, dairy and refined sugar free! I based this recipe on one from Eat Drink Paleo.

Ingredients

  • 1 cup almond meal
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 4 eggs
  • 1/2 cup melted coconut oil
  • 1 tbsp lemon juice
  • 1/2 cup raspberries (I used frozen)

Method

  1. Preheat oven to 180C / 360F.
  2. Combine all ingredients in a food processor (except raspberries).
  3. Pour into a lined cake tin.
  4. Push raspberries into the cake so they are about half covered.
  5. Bake for 45 minutes or until completely cooked through.
  6. Allow to cool completely before removing from pan.

If you want to know how to fit treats like this into a balanced nutrition program, have a look and my eBooks! It has a step-by-step 8 week clean eating program (no 2 days are the same) and includes healthy treats like this xx

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

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