Hemp, Flax, Pea

Just a quick post with links to some of the products I use in my baking etc. For THE BEST hemp products including hemp flour I use Lariese purely organic. Hemp products contain amino acids and omegas that the body cannot produce as well as being high in Protein, folate, chlorophyll and photonutrients. I feel immediately nourished whenever I eat Lariese's hemp seeds and oil and unlike most hemp products they are certified for human consumption within Australia. 

This is my favorite Protein Powder. I prefer pea protein as it is zero carb and is soy and dairy free.

I love to use flaxseed flour in breads but find that the results can differ hugely depending on the brand you use. Waltanna Farms pure golden flaxseed flour is the finest one I have found yet.

Stay tuned for a bread recipe using these 3 ingredients. It is seriously the cat's pajamas.

~Love E xo

Lemon and zuccchini cake

I have been experimenting in the kitchen lately trying to get cakes and other baked goodies as low carb as possible and I gotta say this one is a winner! Not only is it very low carb but it is sugar free, dairy free and gluten free while also being light, moist and devilishly moreish. Getting your ingredients together is rather pricey but once you've stocked up a little goes a long way.

Lemon and Zucchini Cake

Preheat oven to 180 degrees and line a round cake tin

1/2 Cup Hemp flour (if you have trouble finding this you could use pepitas ground until very, very fine)

2/3 cup almond meal

1/3 cup pea protein powder sifted (or protein powder of choice)

1 heaped tsp baking powder

1/2 tsp bi carb soda sifted

1 tsp vanilla powder

Pinch of salt

Whisk these ingredients together well.

In a food processor buzz together-

4 xl egg yolks

2/3 cup Natvia or Norbu sweetener (I also added 1 tsp stevia liquid for extra sweetness)

1/2 cup melted coconut oil

Mix into dry ingredients then mix in

1 cup grated zucchini

2 tbsp finely grated lemon zest

Whisk 4 eggwhites still stiff peaks form then gently fold into cake mixture.

Next gently fold in 1/3 cup almond milk til combined.

Gently pour into tin and bake for 1 hour 15 min or until skewer comes out clean. If you are short on time, instead of whisking egg whites just add the whole egg in with sweetener and oil. You will get a denser cake that needs 45 min baking time.

The cake is yummy as is but is extra yummy topped with Marscapone, chopped pistachios and a drizzle of honey. Or if you wanna get really fancy you can make Lemon Avocado Frosting. I just kept adding stuff til I was happy with the taste and texture but here is a rough approximation of the recipe-

Lemon Avocado Frosting

1 large, ripe avocado

3 tbsp rice malt syrup 

2 tbsp Natvia or Norbu sweetener

1/2 cup coconut cream

1/2 cup melted coconut oil

1 1/2 tsp vanilla

finely grated rind of 2 lemons

juice of 1 1/2 lemons

Buzz all ingredients in food processor til super duper smooth then put in fridge to chill and set for at least 2 hours. Spread it on like frosting immediately before serving and top with chopped pistachios.

YUUUUUUUUUM!!!!

                                                                       ~ Love E xo