Gingerbread popcorn!

Sorry I haven't been uploading many recipes! They keep failing on me lately haha. Also I uploaded this late because I was lazy. Anyway this popcorn is healthy because it's almost fat free and is sweetened with maple syrup instead of corn syrup etc. I had no idea making popcorn was so simple. Basically just microwaving and mixing. Please note that you need to eat this fresh or it'll get kinda soft from the maple syrup after a while.

Gingerbread popcorn = Christmas movie night?? I don't have those other gingerbread spices like nutmeg, cloves or whatever but you can add them if you do :-)) 

Makes about 4 cups of popcorn 

What you'll need

3 tbsp corn 

3 tbsp - 4 tbsp maple syrup 

1 tsp ground ginger 

1/2 tsp cinnamon

Dash of allspice 

How to

1. Put corn in a big bowl and cover. Microwave for 1min 45s. Then remove the popped corn kernals (so they don't burn). Keep microwaving at 1 - 2 min intervals and removing the popped corn until all the corn has been popped. 

2. In a large bowl stir popped corn and maple syrup together. Then add in all the spices and combine well. Done! 

:) 

Spiced Maple Chestnut Cake (Gluten Free) (Paleo)

Tis the season to be jolly! We are approaching the Christmas season friends! And this is the first in the collection of Christmasy recipes I'll be posting! 

This gluten free chestnut cake is so easy it literally took half an hour to get it in to the oven.

Want a piece?

Its gluten free and paleo (apart from the icing)! Totally healthy. I used half boiled chestnuts and half roasted chestnuts. You can easily get preroasted chestnuts from a supermarket. They sell them as snacks in little 100g bags ☺️ 

Do note though, if I were to bake this again for my family (they absolutely loved this) I would add something to hold the cake together better. Such as chia or xantham gum or starch. 

What you'll need

Cake:

300g cooked and peeled chestnuts

3/4 level teaspoon baking powder

1/4 tsp cinnamon

1/4 tsp allspice

1/4 cup maple syrup

2 eggs separated 

3 tbsp coconut oil

1/4 cup water

Frosting:

1 tub Greek yogurt (170 g)

1 tbsp Maple syrup

(Not paleo, but can sub with cashew cream or coconut cream!) 

How to

1. Process chesnuts until it's like a clumpy flour. 

2. Mix baking powder and spices into ground chestnut. Beat maple syrup, oil, 2 egg yolks and water together. Pour into ground chesnut and combine well. 

Preheat oven to 160C. 

3. Beat egg whites until stiff peaks and gently fold into chestnut mixture. 

4. Transfer batter to a prepared 6 inch round pan and bake for 40min. Lower temperature to 150C and bake for 10min. Then 140C for 10min. ((Honestly though I think you should just do 150C for 45min or so. I'm sorry I don't feel like rebaking the cake just to tweak the temperature))

5. When cake is cool, flip it out onto a plate. Mix greek yogurt and maple syrup together, spread over the cake. Top with walnuts or anything your heart desires. Orange zest would go nicely I think.