“Mmmmm chocolate, well kind of. This is one of the favourite recipes from our desserts we serve at the retreat. Carob is a fun alternative to cacao powder, it has a natural sweetness to it and a wonderful subtle chocolate taste! Whilst also being a good source of dietary fibre for improved gut health carob gives us the best of both worlds. Raspberries are gorgeous in this recipe during summer and the start of autumn, however as the seasons change you can swap berries out for plums or your favourite fruit or nuts.” James Knight, Executive Chef, Golden Door Elysia Health Retreat and Spa.
½ cup gluten free flour
½ cup brown rice flour
¼ cup coconut flour
¼ cup organic maple syrup
1 cup rice milk or 1 cup coconut milk
½ cup freshly squeezed orange juice
5 tbls carob powder
¼ cup pistachios, roughly chopped reserving a little to garnish
¼ cup crushed almonds or pecans
1 tbls lucama powder
125 g raspberries (or berry of choice)
Preheat oven to 18OoC and line the base and sides of a 20cm spring form cake tin.
Either mixing by hand or using an electric mixer, mix all ingredients, except berries, together. Then gently fold berries into mix. Spoon into prepared tin, smooth the top and bake for 25 minutes until top is springy to touch.
Cool in tin for 2-3 minutes then remove to a wire rack. Cut into wedges and serve warm or at room temperature. ENJOY!
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Recipe from the NEW Golden Door at home cookbook, purchase online now.
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