19.9.14

Guest Recipe: The Change Room Strawberry & Coconut Cake



I have been following the beautiful Mandy, founder of Change Room Foods on her beautiful Instagram account @the_change_room  Apart from her beautiful smoothie bowls and raw cakes she also makes delicious healthy baked goods! She even catered at the launch of the Lorna Jane Active Living Room in Melbourne! She has recently resigned from her job as a pharmacist to embark on the journey of a health entrepreneur and is planning to open a retail store in Melbourne in 2015! So if you are not following her already please do so and if you live in the Melbourne area keep your eyes open for her furture shop! 
Follow Mandy from Change Room Foods on Instagram and on Facebook. 




Last weekend I went to the markets and ended up buying a huge pallet of strawberries and made Mandy's delicious coconut strawberry cake and strawberry chia jam. They went together very well!

Mandy is kindly sharing her recipe with me and on my blog for all to see and I highly recommend trying this new guest recipe!

Coconut Strawberry Cake:

Ingredients:


  • 1/2 cup organic, extra virgin coconut oil - melted
  • 1/2 cup organic, unsweetened plain yoghurt
  • 3/4 cup organic rice malt syrup - or coconut nectar, maple syrup, agave syrup or other natural sweetener
  • 3 organic, free- range eggs - whisked
  • 1/2 tbsp organic vanilla extract
  • 2 cups almond meal
  • 1/2 cup organic, unsweetened shredded coconut
  • 1 tbsp grated lemon zest
  • 1 tsp gluten- free baking powder
  • 1 punnet organic strawberries - washed, hulled and halved
  • organic coconut flour - for dusting


Instructions:


  1. Preheat the oven to 190 degrees C.
  2. Line the base of a round, springform tin with non- stick baking paper.
  3. In a large bowl, whisk together the coconut oil, plain yoghurt and rice malt syrup until it forms a smooth, uniform emulsion.
  4. Pour the whisked eggs and vanilla extract into the oil / yoghurt mixture, and combine well. It should become a lovely pale yellow colour.
  5. Add the almond meal, shredded coconut, lemon zest and baking powder to the mixture and fold until well- combined.
  6. Pour the batter into the lined cake tin and smooth the surface with the back of a spoon.
  7. Arrange the strawberries on the top of the cake, gently pushing them into the surface to secure them in their place.
  8. Cover with a piece of aluminium foil and bake for 1 hour.
  9. Remove from the oven and remove the foil. Reduce the temperature of the oven to 160 degrees C. Bake for a further 20- 30 minutes, or until a skewer comes out clean when it pierces the centre of the cake.
  10. If the skewer is only coated in coconut oil, then the cake is ready to be taken out of the oven. If it comes out coated in wet cake batter, continue to bake the cake for a little while longer.
  11. When the cake is ready, remove it from the oven and allow it to cool completely. Run the blade of a knife around the edges of the cake to loosen it before carefully removing it from its tin. Dust with coconut flour, and serve.




13.9.14

Healthy Brownie Recipe with Loving Earth Salted Caramel + Some News!

Some Exciting News:


I thought I would share some exciting news that happened to me this week. I have had 2 features of my recipe/ blog. One in the Perth newspaper The West on tuesday in the Body and Mind section. See pics below! I was so excited to see my name and blog in a newspaper. I was contacted a few weeks ago by a journalist to answer a few questions about my Instagram account, why I had started it and other thoughts and tips. I did not actually believe to be published! But here is the proof:






And my kale slice recipe was featured on the Body Book website today! Pinching myself to have a second recipe published on their website. And the editor is keen to feature some more in the future as well. Yay! Go have a look now: www.ourbodybook.com/eat/all-hail-kale-high-protein-kale-slice/

But enough about myself  you probably came to my blog for my latest healthy recipe: a healthy brownie recipe with Loving Earth Salted Caramel. I must say I made the mistake of not putting enough salted caramel chocolate throughout the brownie! So I recommend in the recipe to add a little more but of course it is completely optional - you can add whatever you want/ have like walnuts, pecans or normal choc chips.

I loooove brownies- if going to a cafe and I decide to treat myself with something naughty I would either get a croissant (I'm French after all) or a nice slice of brownie if it looks homemade. When I lived in America for a year at the age of 16 (you might not have known this about me!) my host mother made a very good brownie weekly (using 2 pre made packets and doubling the oil !!!) it tasted amazing but needless to say I stacked on quite a few kilos while in America. So if you are brownie lover like myself but not a fan of the sugar and oil content then try my healthy (gluten free- dairy free- refined sugar free) delicious brownie recipe! (Hubby approved and said it tasted like the real deal!)

Healthy Brownie Recipe with salted caramel:




  • 1/2 cup of raw cacao;
  • 1/2 cup of gluten free flour (or wholemeal wheat)
  • 2/3 cup of coconut sugar or any other sweetener;
  • 1 tsp of baking powder;
  • 1/2 cup of coconut oil;
  • 1 egg (or flaxegg to make it vegan);
  • 1 tsp of vanilla paste;
  • pinch of salt
  • 1/2 block of Loving Earth Salted Caramel (or less or more but more is better! always!)
  • Add a bit of water or more oil if needed.


  1. Pre heat oven at 180 degrees;
  2. Mix the flour, cacao and coconut sugar together;
  3. Melt the coconut oil and add it in; 
  4. Add the egg or flax egg ( 1 tbsp of flax meal + 3 tbsp of water)
  5. Add in the vanilla, the salt  and baking powder;
  6. Chop up some the salted caramel and mix half in the mixture;
  7. Pour the dough in a brownie tin or loaf tin lined with baking paper;
  8. Top with more salted caramel and cook for 15-20 min at 180 (I prefer mine a bit doughy so took it out early)


If you like my recipes why not connect with me on Instagram @healthywifeperth or subscribe to my newsletter! Also feel free to share my recipe, comment below or tag me on Instagram if you recreate one of my recipes for a chance to be featured! xx 

Copyright © 2014 Claire Power. All rights reserved.