Changing Habits is a health and nutrition education company that was created after founder, Cyndi O’Meara wrote her bestselling book’Changing Habits, Changing Lives’ in 1997. Cyndi now writes diet protocols, cook books, does national tours, has a line of products and
is prolific in the media as an expert on all things health. What makes Cyndi so interesting is her different perspective, she is byno means a typical nutritionist. She loves fat, butter and even chocolate and would never count a calorie or recommend anything low-fat. She’s all about real foods that our ancestors, has never taken an
antibiotic in her life and have been eating for thousands of years and is always on the hunt for new and exciting foods for the Australian consumer.
- 750g premium mixed fruit (sultanas, raisins, currants)
- 1 cup Changing Habits Rapadura Sugar
- 1/2 cup brandy or sherry
- 1/2 cup water
- 50g Changing Habits Cacao Wafers
- 1 cup crushed pineapple (including the juice)
- 185g Changing Habits Coconut Oil (or butter, chopped)
- 3 organic free range eggs, beaten
- 1 1/4 cups buckwheat flour or Changing Habits Einkorn Flour
- 1 cup almond meal
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1 tbsp raw cacao and cardamom
- 1 tsp mixed spice
- 1 tsp ground ginger
- Cacao nibs for decoration
- 1 Changing Habits Vanilla Bean, scraped
1.Preheat oven to 130°C – 140°C.
2.Place mixed fruit, sugar, brandy, water, cacao wafers, crushed pineapple and coconut oil (or butter) in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5minutes. Allow to cool.
3. Add the beaten eggs then fold in sifted buckwheat flour, almond meal, baking powder, soda and spices.
4. Place in a lined and greased 23cm tin. Sprinkle with cacao nibs.
5. Bake for approximately 2hours or until cooked and tested with skewer.
6. Check after 1hour and again at 90mins.
7. When cool sprinkle over the top some straight brandy and allow to seep into the cake!
8. Serve with fresh whipped coconut cream or cream and ENJOY!