We love food here at PPHY… talking about food, taking photos of food, making food and of course, eating food (the best part!). We have been getting some great feedback on our recipe posts from students who enjoy making healthy treats that are perfect for refueling after yoga! Recently, we had some special requests from our Logan studio students for some recipe posts for people with food intolerances. We thought this was a great idea, as we know many people live with food intolerances and even practice yoga to help with these conditions! So, we thought we would do a few posts, each looking at different food intolerances. We’ve started with the big one: GLUTEN.
Gluten intolerances are quite common these days, and it has become the norm to see ‘gluten-free’ options in cafes and while doing the groceries. Gluten is a mixture of two proteins found in most grains, including wheat. While gluten is fine to consume for many people, it can cause all sorts of problems for people who are intolerant to it – especially those who suffer from celiac disease or IBS. Luckily, we live in an age with plenty of research and options to avoid it! If you have a gluten intolerance, you may find this list useful:
Foods that are naturally gluten-free:
-rice
-quinoa
-beans
-potato
-millet
-flax
-chia
-nuts
-nut flours
-fruits
-vegetables
-meat
-fish
-dairy
-legumes
…and what would any food post be without a recipe? This healthy carrot cake is one of our favourite gluten-free options from the PPHY recipe bank! Perfect for anyone looking to avoid gluten and it is even sugar-free! You may also like our sweet potato brownies, as they are also gluten free!
Ingredients
140g Coconut flour
1/2 cup chopped walnuts or pecans (or a mix!)
1/2 cup rice malt syrup
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon ground ginger
1 teaspoon gluten-free bicarb soda
1 large grated carrot
2 eggs
1/2 cup coconut oil
(for icing) TIP: you can also just drizzle with some warm rice malt syrup!
1/2 cup cream cheese
1/4 cup rice malt syrup
1 teaspoon vanilla essence
Method:
Preheat the oven to 180 degrees celsius.
Place coconut flour, nuts and spices into a bowl and mix the dry mixture thoroughly.
in a separate bowl, beat together the eggs, syrup and oil.
Grate the carrot and add to the dry mixture, then add the egg mixture and mix everything together until smooth.
grease a baking tin and add the mixture, place in the oven for 40 minutes or until springy to touch.
Allow to cool completely.
(for icing)
Mix all the icing ingredients together until smooth and then spread over cooled cake.
This one is PERFECT with a cup of tea in the afternoons! If you have a recipe request, email us at peakphysiquecontentdeveloper@gmail.com
Enjoy!