Decadent Chocolate Cake

I'm a sucker for Chocolate in all shapes and.. sizes. However, I wanted something  different. I had zucchini and bananas at home. While I don't mind using almond flours, I would much rather prefer to not overuse the nuts all too much. And I'm not much for coconutflour, I don't know why.. could be that it's not exactly cheap to begin with. Anyhows, this was an experiment. It's  better to bake this a day or so before you intend to devour it. But when you do, trust me, there is  no more a decadent, moist, dark, rich or heavier yet.. light.. cake than this.

Now for the recipe.. :)

Decadent Chocolate Cake

Set oven to 200C/approx. 392F.

Peel and grate 1 medium-sized zucchini. Transfer to  meshcloth and squeeze out the excess water (this will tire your hands, lol, but it's good excercise). Set aside.
Process 1/4 cup almonds together with 2 tbsp coconut oil.
Add 4 egg yokes (save the whites in  a bowl). Blend. While blending add 2 tsp vanilla extract (homemade is better).
Add the  grated zucchini to the eggs and almonds. Blend until all is smooth.
Chop a medium-sized banana, it doesn't matter if it's over ripe or ripe. Add and blend until all is smooth.
Add  the eggwhites. Blend.
Add 1 cup cacao powder. Blend.
Add 1.5 tsp bicarbonate. Blend.
Last but not least add in 1/3 cup honey. Blend.

This will be a rather liquidy batter, but that's good.

Transfer batter to a greased baking dish (I used coconut oil) and  bake for 25-30 minutes on middle shelf. Test with a toothpick in the middle of the cake. If it comes out dry then it's ready.

Let  cool in the baking pan and stand to set in the fridge to the day after.
Serve with whipped cream or icecream!

Seed Bread

.. and then there are those days that have you craving for bread! to sink your teeth into a sandwich and just dream yourself away  with  just that texture and flavor..  but..  it always contains something you shouldn't have, like,  gluten. I fell for that craving today.. but made this  bread instead. It's orignally posted at levamedlchf.se, in swedish I might add, and with the exception I didn't have any kesella in the  house, I  made a minor change and used doublecream instead, but it turned out just as  yummy!

You'll need:

3 eggs
3 dl  grated cheese
1 tbsp mayo
2 tbsp doublecream
1.5 tsp baking powder
5 dl unsalted seeds (I used pumpkin, sesame, sunflower, flax and psyllium)

1. Preheat oven to 250C (app. 482F)
2. Mix eggs, mayo, cream and baking powder together.
3. Add cheese and seeds. Mix until all is combined to a wet mess.
4. Spread out in pan with baking sheet, try get it flat and even.
5. Bake on middle shelf for 15 mins until golden.
6. Let cool down and  cut in 12-16 squares.


Trust me. These are so damned yum! You won't want  regular bread ever again..

Original recipe used is at levamedlchf.se

Nutrition per portion if made 15 pieces: Fat 12g, Protein 7g, Carbohydrates 1g, ca 146 Kcal.