EatFit

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Category: Desserts

Coconut, Almond and Courgette Sponge

This is a delicious alternative to carrot cake and can be enjoyed at tea time or as a dessert.

gluten free cake
Preparation Time:

15 minutes

Cooking Time:

30 minutes at 180 C

Serves:

8 -10

Gluten Free Cake Ingredients:
    • 2 cups grated courgette
    • 1/3 cup desiccated coconut
    • 2 eggs , beaten
    • 4 Tbsp. melted butter
    • 1/4 cup canola oil
    • 120ml Lactose free yoghurt
    • 1/4 cup sugar
    • 2 Tbsp. brown sugar
    • 1 tsp vanilla extract
    • 1/2 tsp. almond extract
    • 1 ½ cups Gluten free Flour
    • 1/2 tsp. Bicarbonate of soda
    • 1/2 tsp baking powder
    • 1/3 cup chopped almonds
Glaze
  • ½ cup castor sugar.
  • ½ tsp almond extract.
  • 2 tsp water or more.
Method:
  1. Preheat oven to 180 C
  2. Grease a 22 cm square baking tin.
  3. Combine courgette, eggs, melted butter, oil, coconut and yoghurt in a mixing bowl.
  4. Add sugars and essences.
  5. Slowly blend in the flour, baking powder and bicarb.
  6. Add the chopped almonds.
  7. Pour into the prepared baking tin.
  8. Bake for 30minutes or until a skewer comes out clean.
  9. For the glaze mix together the sugar, almond essence and enough water to create a thick soup consistency. Drizzle over the warm cake and allow to cool before serving. Enjoy your Gluten Free Cake!

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Cranberry and coconut balls

Healthy Baking: A super sweet treat that are great for after dinner or with a nice cup of tea.

healthy baking
Preparation Time:

20 minutes

Makes:

12 balls

Healthy Baking Ingredients:
  • 2/3 cup dried cranberries
  • 1 cup desiccated coconut, plus 2 tbsp for rolling
  • 1 cup almond meal
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 1/2 tsp lime rind
  • 1 tbsp lime juice
Method:
  1. Put the cranberries in the food processor and blitz until they are finely chopped.
  2. Add the remaining ingredients to the food processor and process until they are evenly mixed.
  3. Roll into small balls and roll in remaining coconut to coat.

Gluten Free Chocolate Banana Bread

Delicious and moreish Gluten Free Banana Bread and FODMAP friendly.

gluten free banana bread
Preparation Time:

15 minutes

Cooking Time:

40 min

Serves:

1 medium loaf

Gluten Free Banana Bread Ingredients:
  • 2 ripe bananas mashed
  • 1 egg
  • 60g butter, softened
  • 90g caster sugar
  • 95g all purpose Gluten free self raising flour
  • 30g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp xantham gum
  • 3 tbsp lactose free milk
  • 1 tsp vinegar
  • 40g dark chocolate grated
Method:
  1. Grease a loaf tin and turn the oven to 160C to preheat
  2. Combine the milk with the vinegar and set aside to curdle
  3. Beat the butter and sugar together until light and creamy.
  4. Add the egg.
  5. In a separate bowl, sift and mix all the dry ingredients together (flour, xantham gum, bicarbonate of soda and cocoa powder).
  6. Start adding the flour mixture and banana slowly and mixing well after each addition.
  7. Continue until all banana and flour mixture are combined.
  8. Add the milk and vinegar mixture.
  9. Add the grated chocolate
  10. Freeze for 1 hour and serve.
  11. Pour the mixture into a loaf or cake tin and bake for 40- 50 minutes.
  12. Leave to cool in the tin for 10 minutes then continue cooling on a wire rack.

Want to know more about FODMAP eating? Read here.

Chocolate Peanut Balls

This peanut butter biscuits recipe is one Kate Scarlata originally shared on her blog. It has been slightly modified but it is a firm family favourite as it’s so easy to make. You can also keep these tasty bites in the freezer for a back up sweet treat.

peanut butter biscuits
Preparation Time:

10 minutes

Freezing Time:

1 hour

Serves:

Makes 15-20 balls

Peanut Butter Biscuits Ingredients:
  • 1/4 cup chocolate chips
  • 1/4 cup oatbran
  • 1 tsp cocoa powder
  • 1 tsp vanilla extract
  • 1/3 cup peanut butter
  • 1/2 cup rolled oats
  • 1/4 cup walnuts
  • 1 tsp vanilla extract
  • 1 ½ tbsp maple syrup
Method:
  1. Put all ingredients in a blender
  2. Blend until the ingredients has been properly mixed but the mixture still has some texture.
  3. Take a small amount and roll into ball.
  4. If the mixture is too dry to roll into a ball, you may need to add a little more maple syrup.
  5. Put balls on a freezer safe tray.
  6. Freeze for 1 hour and serve.

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