The Luminous Kitchen Wins an Award Woohoo

becomingness-liebster-award

The Luminous Kitchen has won it’s first award thanks to Ness from Becomingness.com.au. Thank you so much for the nomination darling.

The Liebster Blog Award recognizes bloggers that have a growing audience and winning it requires me to do the following

 

 

 

// Link back and recognize the blogger who nominated me

Vanessa (Ness) Vickery from becomingness.com.au is a Nutritionist and soon to be Life and Wellness Coach. I am so inspired by Ness’s story and the gentle reminder that what we choose to fill our plates and bodies with has such a profound impact on our entire lives. I just love Ness’s healthy, down to earth recipes so make sure you check out her site for real food inspiration and get her gorgeous new free ebook, Healthy Dinner Eats. Thank you so much again Ness for nominating The Luminous Kitchen.//Answer 10 questions given to me by my nominator

 

//Nominate another 10 bloggers for the award

My nominees are

1. Vienda from viendamaria.com

2. Meg from adventuringhome.com

3. Tegan from teganwestra.com

4. Em from emilyrosecurrie.com

5. Karla from timesoflayt.com

6. Renee from littlegirlswithgreatbigdream.com

7. Tara from feedmeblog.com

8. Carly from living-brightly.com

9. Bec from bloggersbazaar.com.au

10. Claire from thisislifeblood.com

//Create 10 questions for them to answer:

1. If you were to have a band what would you call it?

2. If you could learn any language instantly what would it be?

3. If you could pick another career other than the one you are pursuing what would it be?

4. What is one little known, strange fact about you?

5. If you could visit any country which one would it be?

6. If you could donate $10 000 to charity which charity would you pick?

7. If you could create one thing what would it be?

8. If you could only read one book for the rest of your life what would it be?

9. What does your ideal day look like?

10. What is one piece of advice you can offer to someone wanting to start a blog?

//Notify my nominees

//Get an award button and display it proudly

Here are the questions Ness asked me:

1. What inspired you to start your blog?

I worked as a self taught cook on yacht for most of my 20′s, but when we moved to Australia I knew I didn’t want to work in a restaurant kitchen. I had always drooled over beautifully styled foodie pics on Pinterest, but I let that voice in my head tell me I could never do that. When Corey and I started our health food biz, FoodActually, I wanted to take some photos of our products. A local in the coffee shop I was working in gave me a dslr camera and started to play and have fun with it, learning as I went. When I started taking a decent photo I wanted to find a way to share my recipes and photos with people. I also wanted to inspire people to take back their kitchens and showcase that cooking real food doesn’t have to be boring, tedious or tasteless.

2. Do you prefer beach or snow?

Coming from South Africa I haven’t spent much time in the snow besides a trip to Austria in 2012. I thought I would be so much better at snowboarding than I actually was. Picture it… me holding onto the face of a very icy, steep slope that Corey had convinced me to go down.. clinging to it face on like a crab and crying because I was convinced I would be stuck there forever all the while mini euro kiddies are flying passed me on skies. So I think its safe to say I’m more of a beach girl.

3. What is your favorite band/artist?

Ben Howard. LOVE

4. What skill would you like to learn?

I love that we live in a world where you can teach yourself how to do just about anything with the help of the internet and Youtube tutorials. Although it’s not my style of cooking I would love to learn some Heston techniques in the kitchen.

5. Where was the last place you travelled to?

The past year and a half have been all about grounding for me. Moving to Australia after years traveling on yachts I have needed to be in one place and embrace being all here even when my itchy feet have made me want to fly. So it was a while ago now but the last place I travelled to was the Maldives on honeymoon. Pure paradise.

6. What do you do to pamper yourself?

I love to exfoliate and dry brush and then smother my entire body in coconut oil

7. Are you an early bird or a night owl?

Early bird all the way. I wake up at 5.30 on Sundays … who does that? Its not on purpose by the way.

8. Who is your idol?

Hmm I have a few in different areas. Food Photography.. Katie Quinn Davies. I ADORE her work. Jamie Oliver… for his passion and the work he does in educating people about real food. I love me some Tony Robbins… the man is made of passion and purpose. Turia Pitt… for her fighting spirit.

9. What is your favorite childhood memory?

Camping all over Africa with my mom, dad and 3 sisters. African sunsets, close encounters with wildlife, endless fights in the back of the combi, the vile taste of malaria tablets and the sweet smell of campfires.

10. What is your favorite quote or affirmation?

“Everyone has oceans to fly if they have the heart to do it. Is it reckless? Maybe. But what do dreams know of boundaries.” ~ Amelia Earhart.

Italian Buckwheat Salad

 

Italian Buckwheat Salad

If you follow me on Instgram you’ll know that about two weeks ago I attempted Katie Quinn Davies’s Apple, Ginger and Blueberry Pie. Now hers looks like a pie you want eat with your hands and by the fistful, my gosh it is beautiful and mine… well … have you seen those Pinterest Fails?… that’s how mine turned out.

Pastry is just not my strong suit.

I tried another recipe from her gorgeous cookbook, the Fregola Salad and it was so delicious, but fregola is a type of pasta, much like Israeli couscous and made with wheat flour so in order to make it a gluten free dish I thought I would try it with buckwheat and it worked beautifully.


A little while back I did a post on How To Make Preserved Lemons and I have had loads of emails from you wanting to know how to use them. I guess I totally took it for granted  because I eat them with everything from salads to smoked salmon to straight out the jar…. is your face twisted up right now thinking about the sourness? I just love them and this salad is a perfect way to enjoy preserved lemons. Another way is in a beautiful risotto.

If you don’t have preserved lemons on hand you can add some lemon zest and a bit more lemon juice to bump up the lemon flavor.

Corey and I ended up eating it for lunch, dinner and then lunch again just adding in some ingredients to change it up. We added sun dried tomatoes for one meal and sautéed butternut for another.

Italian Buckwheat Salad ~ The Luminous Kitchen

Italian Buckwheat Salad
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1.5 cups buckwheat
  • 1 onion finely diced
  • olive oil
  • 3 cups vegetable stock
  • 1 tsp smoked paprika
  • juice of 1 lemon
  • ½ cup almond slivers, toasted
  • 5 rashers streaky bacon or pancetta
  • 1 punnet cherry tomatoes
  • 1 preserved lemon
  • ½ cucumber de-seeded and finely diced
  • 1 can chickpeas, drained
  • ¾ cup frozen peas
  • 1 handful Italian flatleaf parsley finely chopped
  • 1 handful mint leaves torn
  • 80g feta cheese
  • salt and pepper to taste
Instructions
  1. Heat the oven to 190C
  2. Saute the onions in a little bit of olive oil in large, deep frying pan until tender, then add the buckwheat and allow to toast slightly in the pan for 1-2 minutes, all the while giving it a good stir.
  3. Add the stock, cover and allow to simmer for 10 minutes, stiring now and again.
  4. Meanwhile line a baking dish with foil and lay out the bacon on one side and the cherry tomatoes on the other. Bake in the oven for 10 minutes. The cherry tomatoes may need to be removed before the bacon and set aside. You want the bacon to be nice and crispy.
  5. Once the bacon is done, remove from the oven, allow to cool slightly and chop into small pieces.
  6. Check on the buckwheat, you may need to add a little more water while it cooks for another 8 minutes. You want it to be slightly undercooked because buckwheat tends to become mushy when over cooked. Once all the liquid is absorbed and the buckwheat still has a very slight crunch to it, it is ready. Set aside to cool.
  7. While the buckwheat is cooling bring a small pot of water to the boil. Add the peas and allow to cook for 3 minutes then remove them from the heat, strain the hot water and place some ice cubes over them so the cooking process is stopped. (The peas retain their vibrant green color this way.
  8. When the buckwheat is cooler drizzle some olive oil and the juice of 1 lemon over and season with salt and pepper.
  9. Add the rest of the ingredients and mix .
  10. Serve along side a summer BBQ as a fresh and flavor packed side or enjoy on its own.

 

Want to start blogging? Here’s How

BEBH_Sales-Page-Header

In March this year I did a blogging course called Bright Eyed and Blog Hearted created by Rachel MacDonald, a big hearted blogging coach with a stellar blog and a background in PR.


I had followed Rachel’s work for a while and knew I was in for something spectacular. Little did I know just how incredibly valuable the course would be. In true Rachel style she massively over delivered, far exceeding expectations. Think a step by step guide of how to become a successful blogger.

Want to do something you love, connect with people all over the world, be location independent and make money from blogging? The dream? Well Bright Eyed and Blog Hearted is just the ticket.

My traffic has increased exponentially since doing the course despite posting less frequently and I have a community now of people who not only read my blog, but engage with my work. After all why do we blog in the first place?…. to connect. I have also had agencies contacting me to advertise on my site ( something I am not doing at this stage yet) Since creating my work with me page I have been flat out with lifestyle shoots and food styling jobs – all recommendations from Bloghearted girls.

If you have a business in 2014 you cannot afford not to have a blog – a place where potential customers can engage with you and get to know you a bit more.. what you stand for, what’s important to you, learn how much they are valued.

Besides the mind blowing content what I found to be of such incredible value was the Bloghearted facebook group. Think 300+ ( more now) likeminded, positive people ready to support and cheer each other on. I have made so many friends online and in person through our regular local meet ups.

It is priceless.

Some of the Gold Coast Bloghearts catching up over spelt pizzas and ginger kombucha

Some of the Gold Coast Bloghearts catching up over spelt pizzas and ginger kombucha

 

 

 

 

 

 

 

 

 

I don’t often do affiliate links because I will only recommend something that I stand behind 100%, but I stand behind BE+BH 200%. I have been singing the course’s praises since I started it and was blown away by it and I am so excited to be able to offer it to you today. Rach is opening the course again and you have until Thursday 24th June to sign up.

The course in 8 weeks long and it is all done  online. You can go at your own pace and because you gain access for life, you can go back and do it over and over again. ( I am doing it again this time around)
The cost is AUD$397.

If you would like to know more please don’t hesitate to email me with any questions you have.

holla@foodactually.com.au

..and when you are ready to hop onboard you can do so here

http://inspacesbetween.com/members/bright-eyed-blog-hearted-course/?ap_id=Joanderson  

But don’t just take my word for it…. you can read heaps of lovely testimonials from current Bloghearts and learn more about the course by clicking here.

 

(This is an affiliate link)

I can’t wait to start this journey again with you.

 

 

Red Thai Chicken Lasagne

 

Red Thai Chicken Lasagne ~ The Luminous KitchenWow this year is going quick.

We are just about in July can you believe it?

It sure is the year of the horse and I feel like I’m in flat out gallop. I have started working on 3 cookbooks for 3 separate clients and each one is going to be just gorgeous. I am doing all the styling and photography for each one so that has been keeping me really busy and all the while working on some of my own projects.


I can get lost in doing my own shoots when I have free reign over what I create, but it has been an interesting challenge working on projects for clients when we shoot 10 recipes in a day while fighting the early setting winter sun for the perfect natural light and for me relying on my creativity to show up, but what I have come to know is that creativity is not something that comes and goes.. it is who we are and when we trust that it will be there when we need it most and stop over thinking things, out it comes to play.

What I love most about working with food is that  like music and the infinite combination of notes to make up melodies forever so are there infinite ways to put ingredients together and create magic. …

Just like Red Thai Chicken Lasagne… Italian/Asian fusion and you know what? – It works  and is quite simply delicious. I LOVE traditional Italian lasagna, but what is even better  about this recipe is that it is so much easier to make because you don’t need to make the béchamel layer so it’s perfect for an easy weeknight meal. Let me know in the comments below how you enjoy it when you try it out.

5.0 from 1 reviews
Red Thai Chicken Lasagne
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 organic chicken breasts cut into small pieces
  • 2 Tbls Red Thai Curry paste
  • 1 can coconut cream
  • juice of 1 lime
  • 1 tsp fish sauce
  • ½ butternut grated
  • 6 lasagna sheets ( gluten free lasagna sheets work really well here too)
  • 1 cup shredded mozzarella
  • Fresh coriander to serve
Instructions
  1. Preheat the oven to 180C
  2. Heat a large pan on the stovetop and add the red curry paste. Stir it in the pan with a wooden spoon, releasing all the flavors, then add the coconut cream.
  3. Bring to the boil, then reduce the heat to a simmer. Squeeze in the lime juice and fish sauce and allow to simmer for 5 minutes.
  4. Add the chicken and grated butternut and give it a good stir.
  5. Cook until the chicken is cooked through and the butternut is soft. If the sauce reduces too much add a little water. ( you want it to be quite runny)
  6. Begin to layer the lasagna in a lasagna dish starting with the chicken mixture on the bottom then the lasagna sheets. You should be able to have 3 layers of lasagna sheets and 4 layers of chicken with the top layer being the chicken mixture. Then top with mozzarella and place the dish in the oven, uncovered.
  7. Bake for 30 minutes or until the cheese has browned nicely, then turn the oven off and allow to sit for 15 minutes before serving so that the pasta sheets soak up excess liquid.
  8. Serve with fresh coriander.

 

Flourless Chocolate Cake

Flourless Chocolate Cake ~ The Luminous Kitchen

This flourless chocolate cake is definitely not for the I Quit Sugarers, but it is beautiful and who doesn’t love chocolate and strawberries together? It is rich, decadent and most importantly, very moist.

My mom-in-law came across the recipe and when she made it – I knew I just had to share it with you. The original recipe called for xylitol or stevia and you can use either one, but I just figure if I’m going to eat cake that I lovingly made it’s just not worth it to have it taste like stevia.

Flourless Chocolate Cake-2

Flourless Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 400g dark chocolate (70%cacao)
  • 8 Tbsp butter
  • 9 eggs, separated
  • ¾ cup sugar
  • 300 ml coconut yogurt / cream
  • 3 Tbls chia seeds
  • 2 punnets strawberries
Instructions
  1. Preheat the oven to 180C (350F)
  2. Grease and line a 9 inch springform tin with baking paper.
  3. Fill a pot ¼ with water and bring to the boil. Place a bowl over the pot, making sure that the bottom of the bowl is not touching the water.
  4. Break the chocolate up in the bowl and add the butter. Whisk as the chocolate begins to melt.
  5. Whisk the egg yolks and sugar until the sugar has dissolved and the eggs are pale in color.
  6. Whisk a small amount of the chocolate into the egg mixture to temper the eggs ( this will ensure the eggs don't scramble when all the chocolate is added).
  7. Add the remaining chocolate and whisk until smooth.
  8. Beat the egg whites in a separate bowl to stiff peaks then fold into the egg/chocolate mixture.
  9. Pour into the lined springform tin and place in the oven.
  10. Bake for 40 minutes. The cake is done when the top begins to crack and a toothpick inserted comes out with moist crumbs clinging to it.
  11. Allow the cake to stand for 10 minutes, then remove the ring of the springform tin. Allow to cool.
  12. Mix the chia seeds and coconut yogurt together then spread evenly over the top of the cake.
  13. Cut the tops off the strawberries and arrange them on top of the cake. Dust with a little icing sugar. ( if using cream - whisk the cream until it thickens slightly before adding the chia seeds)

 

 

How To Make Your Own Almond Milk

How to Make Your Own Almond Milk ~ The Luminous Kitchen

Milk is a dilemma for me. I love a creamy, hot latte, but the thought of drinking that much milk grosses me out a bit.. especially after watching a video on factory farming.

Soy milk to me tastes great in a latte, but I will only touch it if it’s organic and even then intuitively I don’t feel that great about drinking a lot of it. Did you know Soy is one of the most genetically modified plants?

Rice milk? hmmmm it’s too sweet for me.

So in terms of a good coffee I’m still searching for the best alternative. Perhaps I should just stick to herbal tea and be done with it.


I love to eat my cereal with Almond Milk though and I resisted learning how to make my own because I thought it was going to be process, but turns out it is actually super easy to make.

Most commercial almond milks have a few added ingredients which makes it not ideal, but when you make your own you know exactly what you’re taking in. You can sweeten it with a medjool date or two or just have it plain. Keep the almond pulp when straining – it can be used in muffins or breads.

How To Make Your Own Almond Milk ~ The Luminous Kitchen

 
Ingredients
  • 1 cup raw almonds
  • 2 cups filtered water ( extra for soaking)
  • 1 medjool date
Instructions
  1. Put the raw almonds in a bowl and cover with filtered water.
  2. Allow to soak overnight and for up to 2 days ( the longer they soak, the creamier the milk will be)
  3. When the almonds have soaked for long enough, drain and rinse them.
  4. You can easily shell the almonds at this stage, but it is not necessary.
  5. Place the soaked almonds in a high speed blender with 2 cups filtered water and the medjool date. For creamier milk use less water.
  6. Pulse a few times to break the almonds up, then blend on high for 2 minutes.
  7. Line a fine mesh sieve with cheesecloth or a nut bag and strain the blended liquid through into a glass jar.
  8. Seal tightly and store in the fridge and use within 4 days.

How To Make Your Own Almond Milk ~ The Luminous Kitchen

Are You In Need Of A Good Cleanse?

cleanse 2

Cleansing can be so incredibly good. I look for all kinds of ways to cleanse whether it’s chopping my hair off regularly or going for a colonic (TMI?). If you are going to cleanse properly though it is best to have some guidance and to plan properly.


This time last year I convinced Corey and my parents-in-law to do a cleanse with me. We just went all in with no prep or guidance. I had everyone drinking just 3 green juices a day and promising that we would feel amazing in a few days. We all felt terrible! Somehow we lasted 5 days, but I would not recommend doing it like that AT ALL.

Now there is no doubt that doing a juice cleanse will yield amazing results, but you still need to get enough juice and calories in and choose the right time of year. Winter is a great time of year to cleanse but just drinking cold, raw veggie juices doesn’t sounds that great right?

That is why I am so excited to share Simply Replenished’s Winter Cleanse with you. I have had the pleasure of contributing some warming and nourishing recipes to Jasmine’s incredible cleanse and you will learn how to cleanse properly while still enjoying great food. Jasmine has created 3 wildly popular seasonal cleanses and is now offering the Pure Presence Winter Cleanse. With so much love and guidance you will be able to give your body a well deserved treat.

cleanse 2The cleanse package is jam-packed with awesome content.

You will learn how to clean up your diet with:

  • videos
  • a recipe book
  • your cleanse bible
  • printables like meal planners, shopping lists and intention worksheets
  • access to a members only supportive Facebook group
  • bonus guided meditations
  • pure presence ebook
  • …….and my favorite :
  • info and how-to-make fermented foods like

+kombucha
+coconut kefir
+ sauerkraut
+ water kefir

Fermented foods are so important to help balance out bacteria in the gut and an absolute everyday must.

To learn more about the cleanse or sign up:  Click here to visit Simply Replenished.

* This is an affiliate link, I will receive a small commission if you sign up for the cleanse.

Winter is a time to ground, retreat and replenish yourself.
“It is a time to boost your immune system, cultivate some inner sunshine and support the organs of the season, the kidneys and adrenals.”

I am so excited to offer one Luminous Kitchen reader a spot in this awesome Winter Cleanse valued at $167 for FREE

All you have to do is tell me in the comments below what your favorite warming winter meal is. I will be choosing the winner at random on Saturday June 7th and the winner will be announced on my Facebook page so make sure you shimmy over there and hit LIKE.

 

 

Welcome To My New Online Home

Welcome to my new online digs woohoooo I’m so excited to show you around.

It took a little while, but TLK has had a full makeover and doesn’t she look pretty? When I started The Luminous Kitchen in October last year, a friend of mine did a few custom tweaks to a free wordpress theme and I was off and away.

I’m a big believer in start before you’re ready. If the path feels good, follow it. Don’t get caught up in trying to have everything perfect before you start because that only leaves you stagnant and in procrastination mode. TLK definitely wasn’t perfect when I started and even though it was only 8 months ago, I kinda cringe at some of my first photos. ( photos that at the time I was proud as punch of), however it felt so right and I have loved everything about creating and sharing it with you.

moodboard

It’s quite a strange thing having your website overhauled especially when you have a picture in your mind of how you want it to look and must find the words to communicate what you envision to a designer. This is something that I chat a lot about with my girls in the Bright Eyed and Blog Hearted group. You want your online space to feel like home and you want it to be an authentic reflection of you. This is not an easy thing for a designer to accomplish.

Well lets take a look around shall we? Where to begin..


There is a brand new theme with a custom layout and I’m sure you will agree that it looks way better. What I love most is the functionality of the new layout and the way my images have more space to breathe on the page. I chose Foodie Theme ( quite fitting) which works off the Genesis framework and then worked with a designer to fully customize it.

jo-4-profile

There is a new About page where you can get to know me a little better.. ok a lot better. What can I say? I’m a sharer. You can read about the path I’ve been on, the adventures I’ve had, the adventures still calling my name, my philosophies on food, cooking and eating and yip… a whole lot more.

My recipes now have their own place in the menu header and with the new recipe plugin I’ve used, you can save my recipes to a recipe box and easily print them as well. No more iPads in the kitchen no?

My diary has been filling up with projects from ebooks to commercial food shoots to lovely blog and lifestyle shoots and now my packages can be easily accessed in the Work With Me page.

There are new categories as well which will make my non-recipe posts much easier to find. I’m so excited to share some posts I’ve been working on in some of these categories. Not to worry though there will still be plenty of recipe posts.


 

pinit

 

 

Pinterest is a food blogger and photographer’s best friend. It can drive a huge amount of traffic and a whole lot of work your way so now I have made it super easy for you to share my photos to Pinterest with a custom Pin Me button. Just hover over the image and it will pop up and please don’t be shy… pin whatever you feel pulled to.

scrolltotop

When you get lost in posts there is now a lovely scroll to top button which will make scrolling so much easier because who else hates taking 2 seconds to scroll to the top of the page?

 


There are some pretty cool things happening in the sidebar too with Posts You Loved  which is a collection of the most popular posts and a Learn How To button – I love How-To posts and I plan on doing a lot more of them. Everything from how to cut an onion properly to how to make lump free polenta… it’s coming.

advertiseontlk

I have been thinking long and hard about opening up advertising space on TLK. It can be a great way to generate income, but often that comes with a price to pay in the form of reduced readability. I’m not sure at this point if I want to scarafice your experience on my website for some extra moola and have annoying blinking banners in your face. I am however open to giving brands that are aligned with TLK some advertising space.

 

 

I also now have a post signature to give the illusion that I personally signed off on each post. I think it’s quite cute I like it when bloggers add a signature. It feels a little more personal.

I know that the look and feel will continue to change and evolve as the journey changes, but for now I am so happy with the new tweaks and I hope you enjoy the new layout as well.

Please feel free to have a look around and leave me a comment with any thoughts you have on all the changes.

Cookie Dough Cups


Cookie Dough Cups ~ The Luminous Kitchen

Over the weekend Corey and I had a stand at the Gluten Free Expo in Brisbane where we launched our new product range Ezy Superfood Balls. It’s a raw energy balls premix so now instead of buying packets of expensive superfoods and finding the perfect recipe – you can just buy a box of Ezy Balls and some fresh dates and you have clean, organic treats.

The response at the expo was incredible. So many moms were really excited about it especially because 3 of the 4 flavors are nut free. In Australia there are some very strict rules about  taking nuts to daycare.

One thing I did learn from the expo is that gluten free doesn’t always equal healthy. There were plenty of products there that were so full of preservatives and additives – just proving once again that you have to be a food detective and look at the ingredient lists of the products you buy.

Along with the launch of the new range I put together a free recipe ebook which you can download here.

Since you don’t have to just make balls with the Ezy Balls premix I thought I would put together some recipes to show other ways that you can use them. Um raw caramel + cookie dough mix = some kind of heaven! You have to try this recipe. If you can’t get your hands on a cookie dough flavor Ezy Balls premix then try this recipe for the base, but either way cookie dough cups are a must.

Cookie Dough Cups

Ingredients

  • 1 pack Ezy superfood Balls pre-mix Cookie Dough
  • 12 dried dates
  • 2T coconut oil
  • Filling:
  • 15 fresh medjool dates
  • 2 cups cashews soaked for at least 2 hours
  • 1/3 cup coconut oil melted
  • cacao butter melted
  • pinch of salt
  • ½ tsp vanilla paste
  • Icing:
  • 1/3 cup cacao powder
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup
  • 2 T lucuma powder
  • Topping *optional
  • Cacao nibs
  • Chia seeds

Instructions

  1. Soak the dried dates for 5 minutes in boiling water then drain well.
  2. Empty the Cookie Dough Ezy Balls Mix into a food processor or high speed blender and process for 1 minute on high.
  3. With the motor running slowly add the dates and coconut oil and process until the mixture starts to come together
  4. Spoon the mixture out evenly between 2 6-cup silicone muffin trays and press the base in firmly. Cover and place in the fridge while you work on the filling.
  5. Drain the cashews and blend together with the pitted fresh dates, vanilla paste and salt in a high speed blender until smooth. Add the melted cacao butter and coconut oil and blend until well combined and smooth. ( You will have to turn off the blender and scrape down the sides a few times in order to get a smooth consistency)
  6. Spoon the filling evenly into each cup.
  7. To make the icing, combine all the ingredients in a bowl and whisk until smooth then top with cacao nibs and chia seeds
  8. Spread the icing over each cup smoothly then cover and place in the freezer overnight before serving
  9. Take the cookie dough cups out of the muffin tray moulds while still frozen and thaw for 10 minutes before serving.
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http://theluminouskitchen.com/desserts/cookie-dough-cups/

Gluten Free Lemon and Coconut Cake

Gluten Free Lemon and Coconut Cake ~ www.theluminouskitchen.comGluten Free Lemon and Coconut Cake ~ www.theluminouskitchen.comGluten Free Lemon and Coconut Cake~ www.theluminouskitchen.comGluten Free Lemon and Coconut Cake~ www.theluminouskitchen.comGluten Free Lemon and Coconut Cake ~ www.theluminouskitchen.comGluten Free Lemon and Coconut Cake ~ www.theluminouskitchen.com
Gluten Free lemon and coconut cake ~ the luminous kitchen

Woah! Hold the phone we’re well into the last half of May. How did that happen? I have been head down, booty up, immersed in some really exciting projects.

Corey and I are off to the Gluten Free Expo in Brisbane this weekend where we will be launching our new product range for FoodActually and to celebrate the launch, I have put together a collection of my recipes in a free recipe ebook which will be available for download soon on our website.

I also just finished shooting some juice and smoothie recipes for a client. It was a lot of fun and I can’t wait to see the finished ebook.

The Luminous Kitchen is having a makeover behind the scenes with a new sleek layout and better functionality and in the midst of all these projects I have also been doing some lovely shoots like this one with Kristen from Wild Spirit Feather who was kind enough to be my fairy in the forrest. Isn’t she just a little fairy?

The recipe for this cake is adapted from What Katie Ate. Katie Quinn Davies is one of the most ridiculously talented food photographers of all time and this cake is quite simply, delicious.

 

Gluten Free Lemon and Coconut Cake

Ingredients

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 eggs ~ at room temp.
  • 2T fresh lemon juice
  • zest of 1 lemon
  • 25g coconut flour
  • 125g gluten-free flour
  • 1 tsp baking powder
  • 3T sour cream
  • Frosting:
  • 250g cream cheese
  • 2 cups icing (powdered) sugar, sifted
  • Juice of 1/2 lemon
  • Shaved coconut (roughly 250g)

Instructions

  1. Pre-heat oven to 160˚C (320˚F).
  2. Grease and line an 18cm spring-form cake tin.
  3. Sift flours and baking powder and set aside.
  4. Cream butter and sugar together for 8-10 minutes until really light and fluffy.
  5. Add the eggs one at a time beating in-between each addition.
  6. Add the lemon juice, lemon zest, sour cream then sifted flours and fold everything together. Pour/spoon (it will be thick) batter into the pre-lined tin, spread out evenly then bake in the middle shelf of the oven for 45-50 minutes or until a skewer comes out clean when inserted in the middle. Note ~ after 15 minutes cooking time, increase the temperature of the oven to 180˚C (350˚F).
  7. Allow cake to cool in the tin for 15 minutes before removing and leaving on a wire rack to cool completely.
  8. To make the icing, whip cream cheese, lemon juice and icing sugar together until light, thick and creamy. Transfer to a bowl and chill in the fridge for 1 hour to thicken.
  9. Cut the cooled cake in half width-ways, add half the frosting to the middle of the cake and sandwich together with the second sponge. Spread remaining frosting over the top and sides of cake then cover with shredded coconut.
  10. *Note: I doubled up the recipe and made 2 cakes which I then sandwiched together instead of cutting one cake in half because I wanted it to have a lot of height. That makes it a very big cake - I had to take pieces of it all over the neighbourhood so that it didn't go to waste.
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