Blackberry & Coconut Crumble Cake

25th Aug 2015 004

So, as promised if you follow me on Instagram here’s a rough guide to the blackberry and coconut type cake that I threw together yesterday. I am generally known as a mostly ‘sugar-free‘ gal but I’m also all about long-term, sustainable whole and healthy living, so if I’m going to add some sweetness to our afternoon tea then organic coconut sugar is the way for us (well, when it fits the budget or a kind friend has bought me a large Trader Joe’s bag from her trip to the States last month, yay).

I’m just someone who likes cooking and for whom sharing food is a form of expression. Maya Angelou

I love late summer/autumnal baking; all those foraged hedgerow berries and bundles of apples make for sensational smells in the kitchen. Play around with some spice in this cake too – I will next time.

So, this is pretty low gluten, refined sugar-free and dairy free. Have a go and let me know…


  • 125g Organic spelt flour
  • 125g Coconut flour
  • 25g Oats
  • 1 tsp Baking powder
  • 225g Organic coconut sugar
  • 200g Coconut oil
  • 75g Desiccated coconut
  • 2 tsp Maca powder (optional)
  • 1 tsp Bee Pollen (optional)
  • 2 Medium eggs, beaten
  • 350g Frozen or fresh blackberries

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  1. Heat oven to 180C/160C fan/gas 4.
  2. Tip the flour, oats and sugar into a large bowl. Rub the coconut oil into the flour mixture using your fingertips until it resembles (soft) breadcrumbs. Stir through the coconut.
  3. Stir the eggs into the bowl of mixture, then take around two-thirds of the mixture and spread over the bottom of a large spring bottom cake tin. Flatten the surface with the back of a spoon (or your fingers), then scatter over the blackberries. Sprinkle over the remaining one-third of the mixture, lightly press down (blackberries will poke out) and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin.
  4. Gather your family, slice and serve with a pot of tea!

Coconut Cocoa Truffles (Sugar-Free)

20141120_092735These sweet morsels have been a perfect accompaniment to a cup of tea in our home this week; I’ve shared them with friends as well as keeping a secret stash in the fridge for moi!

There are lots of these ball/bar type of recipes going around but I find they are full of dates and dried fruit which makes them SO high in fructose – so here’s a great alternative!

Here’s what you need:

1/4 cup coconut flour

1/4 cup oats (gluten free oats would make it, well, gluten free!)

1/3 cup of dessicated coconut

2 1/2 tablespoons of cocoa (raw, organic if you can)

2 tablespoons natural nut butter

1/3 cup of rice malt syrup (maple syrup or local/raw honey will work fine too but then they won’t be fructose free)

1/4 cup of whatever you’d like to add to them; raisins, chocolate chips, chopped nuts etc. I’ve been adding raw cocoa nibs and chia seeds to mine, again to keep them fructose free

…and here’s what you do:

Put all the ingredients in a bowl, stir as much as you can then get your clean hands in there and ‘squidge’ the mixture until it’s all combined


Stir and then get your hands in there!

The final thing to do is take a heaped teaspoon full and form a ball, and repeat – you should get about 12 out of this mixture, if you’re lucky you’ll have a bit extra that you can taste before the others go in the fridge! They don’t need to ‘set’ but they are much firmer when they’ve been in the fridge for 20/30 minutes.

They are really filling and highly nutritious – enjoy!