A gluten free, low sugar, dairy free cake that is made without flour. It gets its bulk from desiccated coconut, while the pear makes it wonderfully moist. Coconut helps the thyroid and immune system, and although it is a rich in saturated fat, it is a type of fat that is used as energy rather than being stored as fat. A winner all round.
250g desiccated unsweetened coconut
½ tsp baking powder (gluten free if necessary)
3 medium eggs
100g xylitol (or coconut sugar is a good alternative)
Preheat the oven to 180C / 350F
Cake version: Line a 20cm (8inch) cake tin with baking paper and grease the sides with a little oil or butter.
Cupcake version: Place cupcake cases into your muffin tin. The recipe makes 12 cupcakes.
Barley is a traditional ingredient in Scottish cooking where it appears in hearty, warming broths and stews. Pot barley is a whole grain and good source of protein, fibre and niacin. IT needs to be soaked for at least six hours as this makes it more digestible and reduces cooking time. Very seasonal so give it a try.
2 tablespoons coconut oil or mild olive oil or butter
2 white onions, finely chopped
300g assorted fresh mushrooms, sliced
300g pot barley, soaked overnight and drained
25g dried porcini mushrooms, soaked for 30 mins and drained
1.2l hot vegetable stock plus the soaking liquid from the porcini
50g grated Parmesan cheese
2 tablespoon flat leaf parsley, chopped
Sea salt and freshly ground black pepper
Heat the oil in a heavy based saucepan and gently sweat...