One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Orange Carrot Cake

— Gluten-Free & Dairy-Free —


75g buckwheat flour
75g rice flour
75g tapioca starch
1-1/2 tsp powdered ginger
1 tsp ground cinnamon
1-1/2 tsp baking powder

2 eggs
1/2 cup olive oil
100g brown sugar

1 apple, grated
5 medium carrots, grated
juice and zest of 1 orange
a handful of raisins



    Using a handheld or stand mixer, blend the following ingredients to obtain a smooth, homogenous texture:

            • 150g yoghurt
              (coconut milk yoghurt for dairy-free)
            • 100g GF icing sugar
            • 1 Tbsp Cointreau or Grand Marnier
            • zest of 1 lemon

    Once your cake has cooled, ice as desired
    and reserve in the fridge until service.

    1. Preheat oven to 425*F
    2. Combine dry ingredients into a large bowl.
    3. Beat the eggs, oil, and brown sugar in a second bowl.
    4. Add the apple, carrot, zest, juice, and raisins to the wet ingredients.
    5. Pour the wet mixture onto the dry mixture and stir just to combine all of the dry ingredients.
    6. Pour into a ring mold.  Bake 25-30 minutes, or until a toothpick comes out clean.

    On completion of cooking school in 2018,
    Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »