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Gluten free Hummingbird Cake

I just LOVE this recipe given to me by my lovely yoga student, Anita. It’s gluten free (but also diary and nut free).

It’s so easy and quick to make and it tastes fabulous. All my kids will eat it (which is a massive bonus) although sometimes I have to hide it from them so I can eat a few extra portions!

Hope you enjoy it. Here’s the recipe (it’s written for a Thermomix, but you can use any high speed blender).

Ingredients:

1 cup of rice bran oil

1/2 cup raw sugar

1/2 table of vanilla essence

1 large ripe banana

2 eggs

1-2 tsp ground cinnamon

2 cups gluten free self raising flour (I use White Wings)

I cup shredded coconut

1 x 400g of pineapple chunks (tinned and in JUICE not syrup!)

Method:

Line with baking paper and grease a 20cm cake tin

Turn on over at 160 degrees

In a thermomix (or equivalent)

firstly add pineapple and pulse 1-2 times

set aside.

Then in the clean thermomix jug add:

oil, raw sugar, vanilla, 2 eggs, banana, and gluten-free flour

Mix on speed 4 for 20 seconds – so batter is smooth

Add to cake batter:

1 cup of shredded coconut and pineapple

Mix on Speed 4 for 5-10 seconds

pour into greased cake tin

put in oven and cook 35-40 minutes until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

 

 

Essential oils for pregnancy

Spotlight on Wild Orange and Lavender  Essential oils are plant extracts – highly concentrated and a natural alternative to help support your health and wellbeing.  It is always best to use caution and common sense when using oils during pregnancy – make your mantra: less is more!  Don’t ingest the oils and always dilute the… Continue Reading