‘They have arrived! And they are completely amazeballs!!! The best brownies ever.’ That’s the reaction of one customer who bought one slice from one of the organic stores in Auckland and then followed up on the website with an order of ten.
Chocolate, coconut and blueberries combine exceptionally. Like all the cakes in the Extreme range it is grain free, gluten free, dairy free with an amazing richness. In this version the texture is not so much to the fore; it is the flavour.
The Extreme Chocolate & Blueberry Cake is made from the highest quality ingredients, including:
The icing is made from:
The Extreme range of cakes are clean, Paleo and provide you with a source of slow release energy rather than a sugar rush. They are energy dense and you would be challenged to eat a regular slice in a single sitting. Except for the first time because the cake is so different and delicious.
It’s also a great way to get some healthy coconut fat into your diet. Over 60% of the cake is medium-chain fatty acids from coconut oil.
The cake has a long shelf life due to the natural preservatives contained in the coconut oil.
The Extreme range of cakes are packed with ingredients that actively work to promote optimum health:
High in Insoluble Fibre
This cake is extremely high in dietary fibre which comes from the coconut flour that does not break down in our stomach but passes through our system undigested. All dietary fibres are either soluble or insoluble.
The Coconut Culinary Four (fine ground high fat) used in this recipe contains approximately 35 grams of fibre per 100 grams. Of that fibre around 93% (or 32.5 grams) is insoluble and 7% (or 2.5 grams) is soluble.
Insoluble fibre is a gut-healthy fibre due to the laxative effect it produces. It adds bulk to the diet and helps prevent constipation. The fibres do not dissolve in water so they pass through the gastrointestinal tract intact.
They have the effect of facilitating the passage of food and waste through the gut.
The high percentage of insoluble fibre is one of the reasons why this cake is extremely low cabohydrate.
Contains Soluble Fibre
The Coconut Culinary Flour (High Fat) used in this recipe is a good source of sobluble fibre. Soluble fibre dissolves in water and attracts further water and forms a gel, which has the action of slowing down digestion. Soluble fibre delays the emptying of the stomach and makes you feel full and thus has the ability to help in weight control.
The slower stomach emptying also has an effect on blood sugar levels and a positive effect on insulin sensitivity. Soluble fibre can also lower LDL (or the bad) cholesterol by interfering with the absorption of dietary cholesterol.
High in Medium Chain Fatty Acids
High MCFA Content
This cake contains a high percentage of medium-chain fatty acids (MCFA’s) derived from both the Raw Virgin Coconut Oil and Coconut Culinary Flour (High Fat) used in the recipe
The MCFA's in the virgin oil nad coconut culinary flour provide a range of health benefits, that includes:
Rich Source of Lauric Acid
Both the Raw Virgin Coconut Oil and Coconut Culinary Flour (High Fat) used in this recipe are rich sources of lauric acid.
Lauric acid coverts to monolaurin in the body. Monoglycerides such as monolaurin are 'active' fats. The 'activity' of monolaurin is expressed in its antiviral, antimicrobial and antifungal powers.
Coconut oil is the richest source of lauric acid on the planet. The body cannot produce lauric acid, other than it is produced in breast milk by lactating mothers, so must be obtained from a food source.
This cake is mineral rich. The minerals come from a number of sources including the Cacao Powder, Coconut Culinary Flour (High Fat) and Coconut Sugar. These three ingredients are rich in a range of essential minerals including:
Selenium (from Coconut Flour & Sugar)
The New Zealand diet, due to a deficiency in the soil, tends to be lacking given selenium generally comes from plants.
Selenium is an essential trace element that is important for health due to its ability to:
Magnesium (from Coconut Flour, Cacao Powder & Coconut Sugar)
Magnesium is another essential mineral that regulates a range of metabolic reactions and the general consensus is that many of us are magnesium deficient. It is used by the body in:
Common signs of magnesium deficiency include:
Whilst I wouldn't suggest that you live on Extreme Chocolate Cake there are a number of reasons why it's my cake of choice:
The Glycemic Index (or GI) is a measurement that indicates how quickly carbohydrates break down in our system and raise the level of blood sugar. This cake is sweetened with Coconut Sugar which is about half the GI of white table sugar and significantly lower than hone. It provides slow release energy that does not spike insulin levels.
Because this cake only uses only Coconut Culinary Flour (High Fat) is totally gluten free and is a healthy and delicious alternative to wheat flour based cakes. Coconut flour also has the advantage of being hypoallergenic meaning that there are very few people who show an allergic reaction to any coconut products.
Whilst Cealiac Disease is at the extreme upper end of the problem some studies indicate that up to 40% of the population have some kind of tolerance. Often undiagnosed and often blamed on something else.
Low Carb Option
This cake is a low carb option that contains very little in the way of the simple carbs that are associated with insulin spikes, weight gain and lethargy.
The cake is high fat, reasonably high protein and low carb. It has a significantly lower carbohydrate content than similar cakes or desserts. This cake has about 6 grams of carbs per 100 gram slice.