This is the first time I used coconut flour to bake a dessert, so I was ready to fail. After reading about the flour, I was happy to use it, because is so healthy, but in the same time hoping to make something eatable. My cakes taste so good and I love the texture. It’s something so different from the classical bundt cake, refreshing and, of course, very healthy.
– 6 eggs
– 1/4 cup coconut oil, melted
– zest from 2 lemons
– juice from 2 lemons plus enough milk (coconut,rice or almond) to equal 1 cup
– 1/3 cup maple syrup
– 2/3 cup coconut flour
– 1 heaping teaspoon baking soda
– 2 tbsp coconut oil
– 2 tbsp maple syrup
– 2 tbsp almond milk
– zest and juice from 1 lemon
– 1/2 tsp pure vanilla extract
– 2 tbsp cacao
Preheat oven to 180 degrees Celsius. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.
While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes – 1 hour until they firm up a bit.
Keep leftovers in the refrigerator. Enjoy!
I was happy to be nominated for A Very Inspiring Blogger Award, by Wendi and Ani from Addicted to the sweet life. I am so happy that I can help and inspire people to cook and take good photos of food. So thank you so much for your nomination.
Rules for winning
- Thank the person who has nominated you. Provide a link to his/her blog.
- List the rules and display the award pic.
- Include 7 facts about yourself.
- Nominate some other bloggers and let them know that they have been nominated.
So here it goes:
7 facts about myself
1- I love food so much and taking photos of food became like a second nature to me.
2- I don’t like fish soup. Never tried it and never will even I love to try new food.
3- Love chocolate.
4- I love traveling. Love seeing new places, hear new stories.
5- One of my dreams is to go in a safari in Africa.
6- I don’t like too much broccoli
7- I always look for inspiration. You can find it everywhere.
The nominations for this award will be:
Those sites are an inspiration for me. Check them out and you will not regret. We all have something to learn from each other.
Only in recent years have I come to appreciate the sublime joys of seafood. Being born in the middle of land, far away from sea, it is very difficult to have fresh seafood. After working and traveling around the world and coming in contact with seafood recipes, I discovered another amazing food experience. Lobster is expensive to order in a restaurant and lacking in the nourishing qualities of more sturdy seafood fare, but you live only once and consuming lobster once or twice a year is a must if you love it.
Bisque is a French soup very smooth, creamy and highly seasoned , classically based on a strained broth of crustaceans. Is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
Julia Child said: “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.”
– 1 tablespoon butter
– 1 tablespoon olive oil
– 6 cloves garlic, smashed
– 2 carrots, chopped
– 2 ribs celery, chopped
– 2 red onions, chopped
– 6 cups vegetable stock
– 1 cup tomato sauce
– 1/2 teaspoon fresh peppercorns
– fresh cracked pepper
– sea salt
– 2 cooked lobster
– 2 bay leaves
– 1 handful parsley
– 1 teaspoon thyme
– 1 teaspoon nutmeg
– 1 cup heavy cream
– 1/2 teaspoon saffron
Chopped the cooked lobster carcasses and separate the meat.
Heat a large soup pot on medium and add butter, olive oil, garlic, carrots, celery and onions. Add some freshly cracked pepper, sea salt and saute for about 10 minutes. Add the vegetable stock, tomato sauce, peppercorns, lobster carcasses, bay leaves, parsley, nutmeg and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered for 1 hour.
Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add heavy cream and saffron and mix. Let reduce on medium-low heat another 15 – 20 minutes. Add the meat when is done. Decorate the plates with the carcasses for a huge impact.