Gluten free, grain free, GAPS.
Lemon and Chia Seed Cake with “Cream-Cheese” Icing
This week, I am reinvigorated and totally emotional about low-grain eating and what it can do for your family’s health. I feel so much gratitude for the GAPS diet and what it has given my family – and a nice reminder came from a visitor to our home on the weekend.
He was here to talk business with my hubby but instead we sat up late instead sharing stories of how the GAPS diet had changed our lives. His, even more than mine.
His son was diagnosed with quite full-on Asperger’s syndrome at the age of 7. He could no longer go to school and the family had to keep him at home. Life was getting harder and harder with their boy and the family also had two other younger children.
Doctors told them he would probably not get better and he would have a “difficult life”. The parents were crushed. After a long search for answers, they found a GP who told them about the gut-brain connection and how an overload of toxic bacteria in the gut can create psychological issues.
They needed to detox their son’s gut flora through a no-grain diet under the GAPS diet protocol. Yes it was a lot cooking but an amazing journey back to real food and maximum nutrition. I cried when I heard how their son is now at a regular high school, has loads of friends and is basically a regular kid.
Thank you to my new friend – and his amazing story. You reminded me to keep posting recipes and get my website finally finished. x
Here is a cake I made up last week that tastes beautiful and doesn’t have that “coconut flour” taste. It’s just like a lemon and poppy seed cake but I used chia instead of poppy seeds. If you make double you can bake into a slice and slice off bits for lunchboxes, afternoon and yeah we even ate some for breakfast.
Note: rapadura is simply dehydrated, raw sugar-cane juice.
Lemon and Chia Seed Cake with "Cream-cheese" Icing
Lemon and Chia Seed Cake
- 1/2 cup coconut flour
- 1 zest of 1 lemon finely grated
- 6 free-range eggs
- 2 teaspoons of aluminium-free baking powder
- 3/4 cup rapadura sugar or 1/2 cup raw honey
- 1/3 cup organic butter or coconut oil
- 2/3 cup coconut milk
- 1/4 cup black chia seed
- 1 cup natural Greek yoghurt
- 1 tablespoon honey
- Preheat oven to 160C.
- Make icing first. Place yoghurt into a strainer over a bowl.
- Place in fridge for one hour or more and let the whey strain off into the bowl. In the strainer you will be left with "labne" or thick, natural cream cheese.
- Mix with raw honey to taste. Voila - cream-cheese icing!
- Then mix all cake ingredients (except chia seed) into a bowl. Mix well.
- Line a small loaf tin or tray with baking paper.
- Just before placing cake in oven - add chia seed and mix. (If you add the chia seed too early it will puff up too much and won't give you a poppyseed-like texture).
- Bake for 25-30 minutes until a skewer comes out clean.