avocado oil Archives

Cauliflower recipes

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

15 minutes

Avocado recipes

Green salad with roast walnuts and avocado oil dressing

10 minutes

Beef recipes

Seared summer free-range beef with vibrant veggies

10 minutes

Egg recipes

Kale-and-herb barley bowl with poached egg

35 minutes

Canned food

Beetroot broth

30 minutes

Gingery butternut cake with coconut-butterscotch drizzle

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

315 g butternut, boiled, mashed and drained
3 T water
2 free-range eggs
1⁄2 cup avocado oil
1⁄4 cup sour cream
1 t vanilla paste
270 g coconut flour
200 g Muscovado sugar
2 1⁄2 t baking powder
1 T ground ginger

For the butterscotch drizzle:

200 g Muscovado sugar
85 g butter
1⁄2 cup coconut cream

Method

Preheat the oven to 180°C. Grease and line an 18 cm springform cake tin with baking paper.
Mix all the ingredients until well combined. Pour the cake batter into the greased cake tin and bake for 45 minutes, or until a skewer comes out clean when inserted.
To make the butterscotch drizzle, place the sugar in a pan over a medium heat. Once the sugar begins to melt, add the butter and allow it to melt slowly, swirling the pan. Once the mixture turns light golden, add the coconut cream and remove from the heat. Stir gently until the cream is evenly distributed and the sauce is thick and golden. Cool, then drizzle over the cake.

Cook's note: Cinnamon is the obvious match for butternut, but try ginger for something spicier. The double dose of coconut takes it to the next level. To make a herb wreath, make a shape using wire, and then wire fresh herbs around it. Chill to keep fresh.

Discover more cake recipes here.

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Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

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Kale-and-herb barley bowl with poached egg

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Turmeric-and-coconut broth

Beetroot broth

Sundried tomato chicken espetadas with poppy seed dressing

Gingery butternut cake with coconut-butterscotch drizzle

Gingery butternut cake with coconut-butterscotch drizzle

Ingredients

Method