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Tag: coconut

Coconut Almond Berry Cake 2

Coconut, Almond and Berry Cake

By Sara Borg.


  • 200g ground almonds
  • 1/2 cup Organic coconut flour
  • 2tsp Baking powder
  • 1/4 tsp salt
  • 120g Coconut oil, melted
  • 100g Coconut palm sugar
  • 100g Pure Honey
  • 1tsp Vanilla extract
  • 4 Eggs
  • 1/2 cup Milk
  • 1 & 1/2 cup of mixed berries (frozen also work well but allow to thaw thoroughly beforehand)

For the coconut cream frosting:

  • 1x 400ml Full fat Coconut milk/Coconut cream
  • 2 cups of mixed berries (fresh berries work better than frozen)
  • 1 cup Flaked almonds

Method for coconut cream frosting:

  1. Chill your coconut cream or coconut milk in the fridge overnight the day before you’re planning on making the cake.
  2. Be careful not to shake the can as this will encourage the cream and liquid to mix together.
  3. The following day, chill a metal bowl in the fridge or freezer.
  4. Take out the can from the fridge being careful not to tip it. Remove the lid and take out the cream from the top which should have hardened and seperated from the liquid. You can use the remaining liquid for smoothies.
  5. Place the hardened cream into your chilled bowl and mix with a handheld mixer until a creamy consistency forms. I like to keep mine plain and simple for this recipe as the sweetness of the cake is just enough, however, if desired you may add 1/2 a tsp of vanilla extract, raw cacoa, cinammon or honey for added sweetness.

Method for Coconut, Almond and Berry cake:

  1. Preheat the oven to 170c and line a medium sized cake tin with parchment paper.
  2. Combine the ground almonds, coconut flour, baking powder and salt together.
  3. Pour the melted coconut oil,coconut sugar and honey into your food mixer and whisk on a medium power until well combined and a creamy texture forms.
  4. Start by adding the eggs one at a time into the butter mixture, followed by the vanilla extract and milk.
  5. Now add the flour mixture gradually into the butter mixture until a cake batter forms.
  6. Fold in your berries and pour the mixture into your cake tin.
  7. Bake for approximately 30-35 mins or until a skewer comes out clean when inserted into the centre.
  8. Allow to cool. This is essential as being a very moist cake it will crack easily. Lastly, top with coconut cream (this can also be done a day later), mixed berries and toasted flaked almonds.
  9. Keep refridgerated for 2-3 days (if it lasts that long!)


Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Blueberry and Banana Pancakes

Blueberry PancakesWE’RE experimenting with healthy breakfasts this week and thought we’d try these gluten and flour-free ‘pancakes’. Actually, they’re more like fruit fritters, but we like them and think they taste great with a small dollop of natural yogurt.

Blueberries are packed with vitamins, minerals and antioxidants, which help fight free radicals and prevent disease. Often classed as a superfood these small berries contain good levels of vitamin C, iron and potassium, silicon, pectin and beta-carotene.

Fighting Free Radicals

According to the Human Nutrition Research Center on Aging at Boston’s Tufts University, blueberries are the top fruit for fighting free radicals. The research centre devised the system for measuring the antioxidant capability of foods. The Oxygen Radical Absorbance Capacity, or ORAC system, measures the ability of fruit and vegetables to neutralise free radicals.

Scientists suggest we eat at least 5,000 ORAC units a day for maximum antioxidant benefit. Just 50g of blueberries provide double this amount. In other anti-aging studies at Tufts, rats fed with extracts of blueberries displayed none of the normal signs of aging. The lab rats not fed blueberries suffered loss of concentration, balance and coordination.

So, get your day off to a healthy start with:

Blueberry and Banana Pancakes

  • 3 ripe bananas
  • 6 organic eggs
  • 1 cup / 100 g shredded coconut
  • 1/2 cup / 70 g fresh blueberries or thawed frozen ones
  • A handful of chopped walnuts
  • 1 tsp ground cinnamon
  • Coconut oil, for frying
  • A small knob of butter

To make the batter, peel the bananas and mash with a fork. Whisk the eggs in a bowl and mix together with the mashed banana. Add the shredded coconut, blueberries, cinnamon and stir to combine.

To fry the pancakes, heat the coconut oil with a little butter in a frying pan on a medium heat. Spoon small portions of pancake batter into the pan at the time and fry on both sides. Serve with shredded coconut and blueberries, or other berry of your choice, and sprinkle with cinnamon.

For more fabulous gluten-recipes why not take the 21-Day Gluten-Free Day Challenge…?

Recipe Serves 4
(Adapted from Green Kitchen Stories)

Time to stock up on fruits and vegetables

Spring is a great time of year. Those long, cold, winter nights are over and lots of fabulous fruits and vegetables are making their way to the local supermarkets shelves.

If you want to be slim, fit and healthy for the summer … now is a good time to start.

Here are 10 fruits and vegetables you don’t want to miss out on:

  • Asparagus
  • Almonds
  • Avocado
  • Coconut
  • Blueberries
  • Garlic and Onion
  • Kiwi
  • Mangoes
  • Mushrooms
  • Papaya

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