Much to my surprise, my return to South Africa (late last year) was not occasioned by a faux surprise party with every conceivable sugar-filled and buttery dessert, instead I was ushered into a house turned “banting” sanctuary – that I once called home. Lest you believe that I am about to complain about this culinary revolution (of sorts), let me assure you that, I am not. If by any measure, of a chef’s hat, this is a culinary revolution (of sorts) that I have (happily) embraced.
With no gluten, no sugar, and an endless stock of full cream products… It’s merely a lifestyle adjustment that I’d like to assist you with (prepare to jump on the bandwagon… Funnily enough, I didn’t think that I’d be able to adjust, but here I am .. unable to imagine eating take-out or overtly sugary treats – ironic for a pastry chef, I know).
So I’ve altered my recipe’s to accommodate this culinary revolution (of sorts) / healthier lifestyle, one that I endorse fully support, and, along with this post, will be sharing many more “gluten-free and/ or sugar-free” posts with you.
If you’re still on the fence about this culinary revolution (of sorts), let me say this… contrary to (an incorrect) popular belief, these recipes do not taste like “cardboard”… its as moist and full of flavour (with a marked twist) as it should be, and I have little doubt that you’ll disagree.
5-6 Eggs (depending if you want a larger loaf).
2.5 tbsp honey
1/2 cup coconut oil melted
1/2 tspn maldon salt (or any other sea salt)
3/4 cup organic coconut flour
1 cup of desiccated coconut
1 tsp baking powder
Preheat your oven to 180 degrees.
In your mixer, add the eggs, coconut oil, honey and sea salt.
Mix until well combined.
Sift the flour and baking powder, then add to the mixture.
Once combined, add the desiccated coconut.
Spoon the batter into a small grease proof loaf tin.
Bake for about 40min, when the top has browned and your knife comes out clean (save for the oil residue), you cake is done and allow it to cool.