Kale salad with tahini lemon dressing
Paleo, Salads, Vegan
This, ladies and gentlemen, is one of my favourite salads in the world. So when kale and asian pears arrived in my produce box this week I knew exactly where…
Disclaimer: I have no idea what I single serving is for you! And sometimes you want a single serving but for two people, or a large indulgent single serving. So each of these makes TWO servings but I cook them separately. One pot is then perfect for Jared, and I like ½-1 pot but loaded up with full fat yogurt, or nut butter, and berries, or a no sugar chocolate sauce. So decide what’s a single serving for you – and if you truly want one pot then make two and pop one in the freezer!
Gluten/Dairy Free Version
(Makes 2 servings or one large one)
2T honey (use 4 for a sweeter cake, or 2 for a sweet but slightly lower sugar version)
4T soft coconut oil
1 egg
¼ cup oat flour/well ground oats
¼ cup cocoa
½ tsp baking powder
Pinch pink salt
Optional additions – add in 1T chocolate chips to the center (this is what I do and recommend!), or a small handful of berries, or 1-2T chopped nuts
Mix the honey, coconut oil and egg together, then stir in the dry ingredients till they’re fully mixed. Lastly stir in any additions and then pour into a mini ramekin dish (or oven proof mug) and place in a 350F oven.
Bake for 12-20 minutes – small cakes vary a LOT depending on the oven. If it’s fan assisted (convection) it will take less time, if you’re cooking a few in a toaster oven that isn’t preheated it will take longer. Take it out and 12 and test for a firm top but a springy feel to touch. If it’s not done, put it back for another 5 mins.
Paleo Version
(Makes 2 servings or one large one)
2T honey (use 4 for a sweeter cake, or 2 for a sweet but slightly lower sugar version)
4T soft coconut oil
1 egg
¼ cup almond flour
¼ cup cocoa
1T arrowroot starch
½ tsp baking powder
Pinch pink salt
Optional additions – add in 1T chocolate chips to the center (this is what I do and recommend!), or a small handful of berries, or 1-2T chopped nuts
TOPPINGS
Chocolate Sauce: Whisk the ingredients together with a fork and pour over two mini cakes!
1T maple syrup
2T soft coconut oil
2T cocoa powder
Almond Butter: Pour over 1-2T almond butter and dive in with fruit or extra chopped nuts!
Nut Milk: I love pouring over some creamy nut milk and a few berries!
SUBSTITUTIONS
Honey: Can also use maple syrup, rice syrup, or date syrup – a liquid sweetener works best though. But you could use coconut sugar, or sub it out totally for banana.
Coconut Oil: Pastured butter would also work well here, just make sure it’s at room temperature
Oat flour: could also use spelt/wheat but NOT coconut!
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