Flourless Chocolate Cake

3x 125g block of 70% lindtt chocolate
10 organic eggs
1/2 cup of rapadura/brown sugar
250g of organic unsalted butter
pinch of salt

1.  Preheat over to 180 degrees
2. Separate eggs, putting whites in bowl for whipping and saving reds in small bowl for later
3. Whip whites until the hold firm peaks
4. Melt butter and chocolate in a bowl over pan of simmering water. Careful the the bottom of bowl doesn't touch water and burn the chocolate. 
5. Whip yolks with rapadura/brown sugar until pale and frothy. 
6. Add in butter and chocolate mix to yolk and sugar and mix well. 
7. Fold in eggs whites slowly. 
8. Grease a 20cm spring form pan and put mixture in.
9. Cook for 1 hour  (may still be slightly moist in the middle but serve hot and it is like a self saucing cake) 

Serve with lots of fresh raw cream

Activated almonds, ricotta, and lemon cake

Ingredients: 

500g ricotta

6 organic eggs separtated

1 cup of rapadura

3 tablespoons of buckwheat flour
250g of activated almonds

juice and rind of 4 lemons

250g organic butter @ room temperature

Chocolate Polenta Cake

200 gm unsalted organic butter (at room temperature)
1 cup cup of rapadura /agave
1 1/2 cup almond meal
7 tsp cocoa powder
4 organic eggs, beaten
10 table spoons yellow polenta
1/2 tsp baking powder

Spelt Banana Bread

This is a recipe which I make for a friends 2 year old son who is a bit of a fussy eater. This version of banana bread is really healthy as I sweeten with molasses, it is full of iron, essential fatty acids from the almond meal and walnuts and potassium from the bananas.