The beauty of this cake is that it is gluten free, yeast friendly so possible to eat at the end of gut clearing, using erythritol a natural bark sugar means the yeast is not fed by refined sugars.  Coconut flour is a low sugar impact flour high in fibre and gentle on the gut.

Prep and cook time:  1 hour.

Makes 16 2-inch servings


  • ¼ cup coconut oil
  • 6 free range eggs
½ cup coconut milk
3 tablespoons erythritol
  • 1 tsp vanilla extract, best to use pure vanilla Madagascan powder
½ teaspoon lemon zest
  • ½ cup coconut flour
½ teaspoon aluminium-free baking powder
  • ½ tsp celtic sea salt
  • ½ lemon, juiced


Preheat oven to 350 degrees.

Measure out coconut oil and place in an 8×8-inch pan.  Place pan in oven to melt the coconut oil.  Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool.

While coconut oil is melting, whisk the eggs, coconut milk, erythritol, vanilla, and lemon zest together.

In a separate bowl, combine coconut flour, baking powder, and salt.

Stir the dry ingredients into the wet ingredients.

Once pan with melted coconut oil is cooled enough to handle, carefully swirl the coconut oil around the pan, making sure to grease all sides.  Pour the remainder of the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into the greased pan and place on the middle rack of the oven.

Bake for 35-40 minutes, until browned on top or skewer comes out clean.

Serve with coconut yoghurt, and berries.


  • 1 tbsp coconut oil
  • 1 small red onion, chopped
  • 1 garlic clove, crushed
  • 2 chicken breasts, shredded
  • large handful of alfalfa
  • 60g / 2oz raw walnut pieces
  • 2 celery sticks finely chopped
  • 6 – 8 cos lettuce leaves or iceberg lettuce to serve
  • use coriander and basil leaves for extra flavour


  • 2 tbsp apple cider vinegar (if removing yeast use lemon juice not fermented vinegar)
  • 3 tbsp walnut oil
 / if don’t have use olive oil
  • 1 tbsp cold pressed olive oil
  • 1/2 tsp Dijon mustard
 ( avoid if following yeast free regime)


Whisk together the ingredients for the dressing.

Heat the oil in a frying pan and sauté the onion and garlic until soft, about 3 minutes.  Add the shredded chicken and cook until golden.

Place in a bowl with the alfalfa, chicken, walnuts, celery and toss in a little of the dressing.

Spoon the chicken mixture into the lettuce leaves to serve.


  • 1 cup mixed baby greens
  • 1 ripe avocado
  • 1 stick of celery
  • 1 cucumber
  • 1 bunch of basil leaves
  • 1 cup coconut milk
  • 1 scoop Pea Protein

Optional Boosts (1 tablespoon each):

Camu powder- to boost vitamin C.

Hemp oil

Coconut Oil

Maca root powder-helps increase body temp and stabilize hormones.

Turmeric powder- anti-inflammatory.


Blend together in Vitamix or other blender and enjoy as low glycemic breakfast, lunch or snack!


  • 2 cups homemade chicken bone stock
  • 2 1/2 teaspoons Celtic sea salt
  • 1 cup quinoa, rinsed
  • 3/4 cups frozen peas
  • 3/4 cups baby lima beans or use canned chick peas/garbanzo beans
  • 60g goat or sheep feta cheese, crumbled
  • 1/4 cup fresh mint
  • 1/2 cup watercress
  • 2 teaspoons finely grated lemon zest, plus finely chopped rind
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground black pepper


In a medium saucepan, bring the basic chicken bone stock and 1⁄2 teaspoon of the salt to a boil.

Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes.  The quinoa will absorb all the water.

Transfer to a large bowl to cool, about 15 minutes.

Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil.  Blanch the peas and lima beans in the water for about 1 minute.  Drain the water and immediately submerge the peas and lima beans in a bowl of ice water.  This will stop the cooking process and keep their colour.

Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa.

Toss and serve at room temperature or chilled.


  • 100g of a rice flour/buckwheat blend
  • 180 ml of water
  • pinch of salt
  • coconut oil


100g of a rice flour/buckwheat blend whisked together with 180 ml of water and a pinch of salt, cooked in a coconut oil.

Cook around 2-3 minutes on each side.

This makes about six 15cm wraps which can be kept in fridge with greaseproof paper in between.

To use within a couple of days.