Gluten- and sugar free pancake with arrowroot powder

This is my second version for palaeolithic pancake. My first version was a banana pancake, and you can find the recipe here.

In this version I replaced the banana by arrowroot. It's a kind of starch, but more healthier than other starches like corn starch.

Ingredients:

250 grams oatflake flour

30 grams arrowroot powder

4 eggs

water

2 tablespoon olive oil

From this amount I could make 9 big pancakes.

Gluten and sugar free pancake

You may know that my family follows that palaeolithic diet - all right, except my daughter who always cheats :-)

Lately I have tried to make many paleo pancake recipe sbecause Eszter doesn't like the pancake with chestnut flour. She finds it bitter.

So, this is one of my good recipes which pass through Eszter's strict filter :-)

Ingredients:

200 grammes oat flake flour

1 medium-sized banana

3 eggs

water

2 tablespoons olive oil

As here, in Luxembourg I can't buy oat flake flour just oat flake I make it by myself with a coffee grinder. 

I mix the flour with the eggs, banana and water. In the end I add the olive oil too.

It's worth to wait a little until the oat absorbs the water. The oat can absorbs a lot of water. (I had to add plus water when I was already making the pancakes.)

From this amount I could make 8 pancakes.

These pancakes are a little bit thicker than the "normal" wheat flour pancakes but they are gluten and sugar free and they don't tear apart.

We, adults ate my sister's plum and fig jam with them. She made this special jam with erythritol. Thank you, Hédi!

Gluten and sugar free cake pop, or paleo cake pop

I'm trying to make a good paleo cake pop recipe because the cake pop is very popular among children and because I hope that one day our daughter will follow the paleo diet. But the thing is for the moment - if Eszter finds out that a cake is paleo she doesn't even taste it.

And unfortunately she figures it out very soon because if daddy is eating of it then she knows that it's hundred percent paleo.

Never mind! I'll keep trying! 

Well, I have made 80 balls to make cake pops for my husband's name day. And while I was creating the cake I took several notes on post-its. So this is my recipe... It works... But if you would like you can use it as a basic and you can change some ingredients. This recipe is suitable for the paleo diet but also good for those who have diabetes or those who are on gluten free diet.

Ingredients:

200 grams almond flour

150 grams oat flake flour (if you don't have put the oat flakes to coffee grinder)

20 grams 100 % cacao powder 

100 grams erythritol (this a natural sweetener with 0% calorie)

6 eggs

50 grams sultanas

100 grams cocoa butter

2 teaspoons bicarbonate of soda

300 grams paleo jam (without sugar)

a few drops of almond flavours

If you don't have oat flake flour, just put the oat flakes into a coffee grinder. 

I also put the erythritol to the coffee grinder to have powdery erythritol.

My jam was home made, my sister made this to me during the summer with erythritol. But you can find 100% fruit jam without any added sugar.

I mixed the sultanas, the jam and the eggs with a blender then I added the melted cocoa butter. And I put all of these to the bowl where I had already mixed the almond flour, the oat flour, the cocoa powder, the bicarbonate and erythritol powder. Then I added some water.

I stirred it thoroughly and after with a teaspoon I filled the  bottom of the cake pop mould. 

I baked it about 20 minutes at 170-180 degrees. 

I waited until the cake cooled down completely. 

I made only 4 real cake pops because I had no more patience and time to make more. So for this 4, first I dipped the balls into the paleo jam and after the melted chocolate. 

It was delicious with and without the coating :-) And it was all gone in two days!

Gluten- and sugarfree chestnut cake

It's my hubby's birthday today! I've already written here in many blogposts that we - and mainly my hubby - follow the paleolithic (paleo, stone age) diet. So it was obvious that I had to prepare a paleo cake for him.

This was a chestnut cake. 

However this cake is not 100 per cent paleo because I had used 85 per cent dark chocolate and 3 tablespoons of a jam which contained 10 per cent honey. But if you would like a total paleo cake you can replace the jam by frozen fruit and the chocolate by 100 per cent cacao powder.

Anyway, I had to make the same preparation with the baking form and with the oven like I made a normal cake.

So, for the sponge I have used 10 eggs. I beat the whites with 2 tablespoon erythritol. I mixed thoroughly the yolks with one tablespoon erythritol. Then I put the yolks to the whites. In a bowl I put the cacao powder, the chestnut flour and the bicarbonate of soda. I used a sieves to add this mix to the beaten eggs. I blended the flour-cacao-bicarbonate powders to the eggs very carefully not to smash the beaten egg.

Ingredients to the sponge cake:

10 eggs

7 tablespoons of chestnut flour (circa)

3 tablespoons of cocoa powder (circa)

3 tablespoons of erythritol

1 teaspoon of bicarbonate of soda

From this amount I could bake two sponge cakes.

For the cream I smashed the cooked chestnut with a fork, then I added the jam and the cocos milk. With a hand blender I made a creamy purée from this mixture. 

Ingredients for the cream:

500 gramscooked chestnut

200 millilitres cocos milk

3-4 tablespoons sour cherry jam

1 bottle rum flavoring  (Dr Oetker)

And in the and I grated Lindt chocolate (85 per cent) to the top of the cake.

Sugar and gluten free fairy cake with blue cream

Here is another version of my pink sugar and gluten free cupcake. 

But in this case the cake was made from the mixture of ground desiccated coconut and porridge, a little soda bicarbonate, 100% cocoa powder, erythritol, 2-3 eggs, 1 pot of yogurt and melt butter.

The cream is made of mascarpone with a few drops of blue food colouring. 

Sugar and gluten free cupcake with pink cream

This fairy cake is absolutely sugar and gluten free since I used erythritol instead of sugar and oat porridge flour instead of wheat flour. I used not oat flour but out porridge flour! 

The erythritol has zero calorie and doesn't increase insulin levels, so people with diabetes can consume it freely. 

The oat is gluten free so it's good for people with gluten intolerance or for those who are in gluten free diet.

A made the cake with mixing oat porridge flour, almond flour, a tiny bit of soda bicarbonate, erythritol, 2-3 eggs, melt butter, 100% cocoa powder. Maybe I put 2 tablespoons yogurt as well. I'm sorry but I don't remember the precise amounts of the ingredients.

I made the cream with mixing mascarpone, erythritol and just a few drops of red food colouring. Next time I will try this with butter instead of mascarpone because butter lasts longer then mascarpone. And besides I love butter just by itself :-)

You can serve these kind of coloured cream cupcakes in kinder parties too and you won't destroy the design with these :-)  

P.S. I took these pictures in the evening with using artificial lights this is why the cream looked a little bit orangish. But no, it was nice baby pink :-)

My other blogpost on this subject:

Sugar and gluten free fairy cake with blue cream