Gluten Free Carrot and Pineapple Cake

So here is another gluten free cake. I have a gorgeous carrot and pineapple cake recipe that I have been making for a very long time. I love it, but it uses  a lot of white sugar. This new gluten free version uses, carrots, tinned pineapple in natural juice, walnuts, coconut flour, gluten free SR flour, eggs, rice malt syrup and olive oil. I made it all in the food processor and then blitzed the “icing”; a combination of coconut oil, shredded coconut, rice malt syrup and vanilla extract. Don’t expect the “icing” to be smooth and runny, it is chunky and not unlike making the topping for a lumberjack cake. I find the coconut oil allows it to combine well and set a little. And as for the extra nuts – I like more colour and crunch, so it has extra topping! You could easily omit this if you are a nut free family.
I am not going to give you the exact recipe, because it wasn’t really exact in any sense of the word. The cake is healthy, gluten free, super moist and dense. I am enjoying the experience of playing with coconut flour – are you?

Baking with Coconut Flour

Maria Mind Body Health

Maria Emmerich is a wellness expert in nutrition and exercise physiology. I came across her lovely blog that incorporates healthy eating, recipes and much about Keto eating ( a less mainstream low carb, high fat diet). What I was interested in was information about coconut flour, a product I had bought and experimented with, without really understanding what health benefits it could offer. When baking and cooking with new flours there are a range of issues, as each flour absorbs different amounts of liquid and the number of eggs required in a cake for example may vary. I found her chart on converting coconut flour for baking helpful. I have enjoyed what I have made so far, but it is not a ‘cheap’ product so I am using it carefully until I am confident of how it will benefit the family. Have you cooked with coconut flour before? Do share your experiences in the comment section.