Kai Chronicles

Eating, exploring and enjoying life

WWW – What’s Working for me Wednesday

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WWW

I missed the last 2 weeks of WWW. I had too much working for me those past weeks because I was on holiday in far north Queensland!!! This Wednesday though, I am back to reality and back to writing. Believe me, I was surprised to not have written at all during my holiday. That was not my intent at all.

I’m on day 3 now of my healthy eating and all is well. My diet consists of dairy-free smoothies, vegetables, some fruit, probiotic yoghurt and protein(nuts, free-range chicken, salmon and eggs)..and decaf coffee..lots of coffee. I have been wanting something sweet so today I made a flourless chocolate cake. It’s more like a brownie and very yummy. It’s definitely what’s working for me this Wednesday!!!

I found the recipe in the pages of a past House & Garden magazine. There was a 3-page spread by Teresa Cutter on chocolate treats that are good for you. She says

Chocolate comes from the antioxidant-packed cocoa or cacao bean, which is also a source of minerals such as magnesium, calcium, chromium and iron.

Great news, Teresa!!!

So far, I’ve tried 2 of the 8 chocolate recipes that she provided and both have been easy, healthy  and delicious. The cake has very few ingredients and I whipped it up in less than 10 minutes. Even Master T liked it. I just wish I could have had a glass of cold milk with my piece like he did!! If you want to try it, here’s the recipe.

you'll need this

you’ll need this

and this

and this

 

280g quality dark chocolate ( I used 70%)

2/3 cup organic coconut oil

4 free-range eggs

2/3 cups almond meal

2 Tbsp cornflour or arrowroot flour (I used potato flour)

Preheat oven to 180. Grease and paper a 20cm springform pan.

melt chocolate and oil

melt chocolate and oil

Place chocolate and oil in bowl and set over a pan of simmering water.Stir to melt the chocolate.

add eggs

add eggs

Remove from heat and whisk in eggs.

Stir in dry ingredients and combine well.

ready for the oven

ready for the oven

Pour into pan. Bake for 20 minutes or until a skewer comes out with moist crumbs. Cool slightly in tin then refrigerate for 3 hours (I did 1 hour and it was fine). I sprinkled the cooled cake with pure cocoa powder before serving.

IMG_0666

 

Keep in mind that this cake is very, very moist and quite oily. It does taste of coconut and has a mealy texture due to the almond meal. To me though, any dessert that contains chocolate and no gluten, yeast or dairy is a winner!!! Maybe I really can have my cake and eat it too….

 

 

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Author: Jennifer Morton

Freelance travel and lifestyle writer | photographer | coffee snob | INFJ | yogi wannabe | Canadian expat | will write for money

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