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Mini Chocolate Cakes with Poached Lavender Berries Recipe


Mini Chocolate Cakes With Poached Lavender Berries

Credit: Lisa Guy

Berries are a fantastic source of protective antioxidants called anthocyanins, which neutralise damaging free radicals in the body and decrease the risk of chronic diseases such as cancer, cardiovascular disease and premature ageing.

Makes: 8

GF, V

Ingredients

Method

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • Pinch sea salt
  • 2 tbsp chia seeds
  • ¼ cup cold pressed coconut oil, melted
  • ¼ cup milk of choice (coconut, almond)
  • 3 tbsp raw honey
  • 2 organic eggs
  • 1 tsp pure vanilla extract or paste
  • 2 large ripe bananas, mashed
  • ½ cup blueberries
  • Poached berries
  • 1 cup blackberries
  • 1 cup blueberries
  • Pinch dried lavender
  • ¼ cup water
  • 1 tbsp raw honey
  • 1 tbsp lemon juice
  1. Preheat your oven to 180°C and grease and line a muffin tin with baking paper.
  2. In a large bowl mix together dry ingredients: almond flour, coconut flour, cocoa powder, baking soda, sea salt and chia seeds.
  3. In your food processor blend coconut oil, milk, honey, eggs, vanilla and banana.
  4. Pour wet ingredients into dry and gently combine. Then fold through blueberries.
  5. Spoon mixture evenly into your muffin tray and place in the oven for 30-35 mins, until a skewer comes out cleanly from the centre.
  6. While your cake is cooking, make your poached berries. In a small saucepan over medium heat add water, honey, lemon, blueberries, blackberries and lavender. Bring to the boil then simmer for 5 mins.
  7. Serve chocolate cakes warm topped with poached berries.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .