Follow Me

Close

Here’s a stunning cake recipe from our recipe journal – Bestow Treats II. Here at Bestow we adore this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it’s also great as a dessert.

Now that berry season is upon us, use fresh berries rather than frozen.

kumara cake gluten free

3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free) or whipped coconut cream.

kumara cake gluten free


BESTOW TREATS II is a gluten free, dairy free, refined sugar free recipe book available from Bestow stockists (see stockists tab in our menu above).

IMG_7903_sqweb

  • December 8, 2015

This recipe is a firm favourite from our latest food journal BESTOW TREATS II. And given that it’s also gluten free, dairy free and refined sugar free chocolate it’s also completely guilt free!

raw-chocolate-recipe02

You can mix it up by adding any combination of your favourite dried fruits and nuts and store in the freezer to have an hand whenever required.

raw-chocolate-recipe03

FESTIVE ROCKY ROAD RECIPE

1 cup of cacao butter, melted (or coconut oil)
½ cup of cacao powder
½ cup rice malt syrup or 100% organic maple syrup
1 cup of almond meal
1/2  teaspoon of vanilla extract
½ teaspoon of cinnamon
1 cup of organic popcorn
½ cup of dried goji berries
½ cup of dried apricots, chopped
½ cup of pistachios
Sprinkling of Himalayan or sea salt

Line a baking tray with baking paper.

Combine the melted cacao butter with the cacao, rice malt syrup, almond meal, vanilla and cinnamon to make your chocolate base.

Stir in the popcorn, goji berries, dried apricots and pistachios into the chocolate base. Pour the mixture into the baking tray.

Sprinkle with a good pinch of salt and place in the freezer to set overnight ideally or for 2 hours until firm enough to devour.

Break or cut into chunks and keep it in the fridge.

Optional extras: coconut flakes, seeds, nuts, puffed rice, puffed quinoa or puffed millet.

IMG_7866_sqweb IMG_7887_sqweb

BESTOW TREATS II is an 80 page journal of fabulous sweet recipes that will satisfy your cravings while promoting wellness. It’s available from late October 2015 via one of our stockists.

IMG_7903_sqweb

  • November 3, 2015

This delicious fudge is guilt free! Smooth and silky, you don’t need much to satisfy. With these health-giving ingredients, you can enjoy your chocolate fix safe in the knowledge it’s totally good for you.

IMG_0062b

RECIPE
½ cup coconut oil, melted
½ cup cacao powder
½ cup almond butter
¼ cup organic 100% maple syrup
½ teaspoon vanilla extract
¼ teaspoon of salt

Melt the coconut oil gently over a very low heat. Add to a bowl with all the other ingredients and mix well.

Pour into a suitable dish lined with baking paper. Refrigerate for 20 minutes, slice and enjoy!

Store in the freezer or fridge.

IMG_0044b

IMG_0052b

IMG_0069b