Rich and chocolatey, this cake is fairly easy to make.
Preheat oven to 350°F. Butter a round 8″ cake pan with 2″ sides or use a 9 or 10 inch pan. Line bottom of the pan with parchment paper and butter paper.
Sift together flour and cocoa powder.
Place eggs in mixing bowl. Whip eggs until frothy, using electric mixer at high speed. Gradually add sucanat, beating for 3 to 5 minutes or until the mixture is pale in color and doubled in volume.
Fold in dry ingredients, using rubber spatula. Fold in butter. Spread batter evenly in prepared pan and bake for about 25 minutes or until the center of the cake springs back when gently pressed.
Loosen cake from pan by running a knife between edge of cake and sides of pan. Remove cake from pan and place on a wire rack, leaving the parchment in place. Allow to cool completely.
In a blender, grind sucanat on high until powdery.
Blend all ingredients together with beaters, adding your sucanat powdered sugar a bit at a time until your frosting is the consistency you would like it to be.
Mix cream cheese and honey until well blended. Mix in milk until frosting is desired consistency.
Place cake onto serving platter. Spread with chocolate frosting. I used hot water and a metal spatula to help smooth the frosting on the cake. Decorate with fruit, if desired. I used raspberries. Then, using a cake decorating bag with a small-holed tip, swirl the cream cheese frosting over the entire cake.
Serve this Peach Cobbler warm from the oven, alone, or topped with a little cold cream or vanilla ice cream. Heavenly!
7 hours before baking, combine the spelt flour and sourdough starter. Cover and let soak until you are ready to make the cobbler.
When you are ready to bake, pre-heat the oven to 350 Degrees F.
In a small saucepan, combine the peaches, butter and 1/4 cup Rapadura. Bring to a boil and simmer until the butter is melted, stirring.
Pour the peach mixture into a buttered 8″ x 8″ baking dish.
Combine the sourdough mixture, 1/2 cup Rapadura, the milk and salt and stir well to combine. Add the baking soda and stir.
Pour this mixture over the peaches in your baking dish. Don’t worry if all of the peaches are not covered by the batter.
Bake at 350 degrees F. for approximately 25 minutes. When you tap the center of the cobbler, it will not be “firm” but you can tell when it is no longer liquid underneath. Then it is done.
Allow to cool for at least 10 minutes before serving.
Slightly thin but delicious in flavor, this basic honey cheesecake is easier to eat than super-sweet cheesecakes sweetened with sugar. The crust is a gluten-free crust making this recipe happily gluten-free for those who can’t have gluten.
Preheat oven to 350° F. Blend nuts (I used only pecans, a mixture is fine), oatmeal and spices in a food processor or blender. With machine running, add the raisins and continue to puree until the mixture has the consistency of crunchy coarse meal. Add melted butter last.
Press the mixture into the bottom of a spring form cheesecake pan. Bake at 350° for 12-15 minutes or until lightly browned. Watch it carefully, as nut crusts burn easily. Cool completely before filling.
Blend cream cheese with honey until smooth. Beat in eggs and yolks. Add remaining ingredients and beat until smooth. Turn into prepared crust and bake at 300° F for 50-55 minutes or until set. Cool and refrigerate until thoroughly chilled.
Toast pecans at 350° F until lightly brown and toasty (approximately 10 minutes). Remove from oven and set aside.
Combine butter and sucanat over medium heat and stir until smooth. Stir in cream and salt and bring to a boil. Simmer until just thickened. Remove from heat and add pecans.
Pour over cheesecake and refrigerate until firm. I left the cheesecake in the spring form pan so that the sides would keep the praline from coming off. It worked well. I left it on until the praline was firm.
Whole Grain Peach Breakfast Cake that’s quick and delightful.
Beat the egg and add 1/2 cup of coconut sugar.
Stir in the sprouted flour, baking powder and salt.
Gently fold in oil, lemon oil, milk and vanilla.
Spread mixture on the batter on the bottom of a greased 9 X13 pan and top with fresh, sliced peaches. They should cover the batter.
Sprinkle mixture of 1/3 cup coconut sugar and 1/2 tsp cinnamon over top of peaches.
Bake for about 30 minutes or until done.
Chocolate and peppermint is one of my favorite flavor combinations. If I want a quick, still somewhat nourishing, treat, this is what I whip up. No artificial anything, no standing over a stove to cook to softball stage and plenty of metabolic enhancing coconut oil. Did I mention that it’s all raw?
Prepare 2 small loaf pans or 1 large loaf pan (if using 1 large, fudge layer may be thinner) by lining the bottom and sides with parchment paper. This will make the fudge easy to remove later.
Heat about an inch or so of water in a saucepan. Place a glass mixing bowl on top of the simmering water and combine the cacao powder, coconut oil and honey. Stir until just combined. Try not to allow the mixture to heat. You want to keep everything raw, if possible. The melted mixture should be cool to the touch. Remove from the heat occasionally as you stir if you’re afraid it’s getting too hot. All we want to do is melt the coconut oil and honey enough for them to combine.
Remove from heat and stir in vanilla extract and peppermint oil.
Pour your fudge mixture into the prepared loaf pans and allow to cool in the refrigerator. You can place in the freezer to speed things up.
When cooled, remove from the pans and cut into small squares. If difficult to cut without cracking, allow to sit at room temperature a few minutes before cutting.
Store in an air-tight container in the refrigerator or freezer. Makes great gifts!
Classic Lemon Bars without the guilt. Dairy free, grain free, nut free, no refined sugar, Paleo, gluten free and powerfully lemony.
Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut chips. Again, process until well combined. Transfer to a bowl and stir in remaining coconut chips. Grease a glass Pyrex baking dish with coconut oil. My dish is 7×11 or 2.2 QT/2 L. Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.
A brownie recipe that is NOT from a box, simple to make and delicious to eat? Yesum!
Preheat oven to 400 degrees; melt butter while preheating.
In a medium bowl, beat the eggs then stir in maple syrup and butter.
Add cocoa powder, crispy walnuts and coconut flour.
Line the pan with the parchment paper.
Bake 15 – 17 minutes.
Soaked grain chocolate cupcakes with a rich coconut sugar buttercream.
To make the cupcakes:
In small bowl mix the flour and buttermilk together. Cover with plastic wrap and let it sit for 12 - 24 hours on the counter.
Preheat the oven to 350 degrees.
In a small pan melt the butter over low heat.
Combine the coconut sugar, cocoa powder, vanilla and sea salt together in mixer bowl.
Add the melted butter to the sugar mixture and mix well.
Add in the flour/buttermilk mixture and beat until all ingredients are well combined.
Fill a muffin tin with 12 muffin liners.
Evening divide the batter between the muffin liners.
Bake for 14-15 minutes until a toothpick inserted comes out clean.
To make the frosting:
In a small saucepan whisk the corn starch into the cold milk.
Cook over medium-high heat, whisking constantly until it gets very thick, like cake batter, about 5 minutes.
Remove from heat and let it cool down until room temperature.
In a mixer, beat the butter and sugar together until very light and fluffy, about 10 minutes.
Add in the vanilla and cooled milk mixture.
Beat until light and fluffy, about 5 minutes.
Put the frosting into a large pastry bag with a large tip and pipe onto the cupcakes in whatever way you wish. You can also use a large Ziploc bag and cut one corner off.
A baked coconut treat with toasted nuts.
Preheat oven to 275.
Toast pecans 12 minutes on parchment paper.
Melt butter in a ramekin dish (or another oven safe dish).
Mix all ingredients except coconut shreds and pecans.
Stir in the coconut shreds making sure there are no lumps, and then add pecans.
Bake 12 – 18 minutes on parchment paper in the baking pan.
Let macaroons cool 10 minutes – if you don’t, the macaroon will fall apart.
I love the perfectly late-autumn colors in this dish, and the spices used just taste like the season. Step into the kitchen with me, will you? But.. sorry. Please sit on one of the kids’ futons over there. There isn’t room for two of us behind the sink. Get ready for healthy comfort food. I’ve been ready allllll day. Every day.
If you plan on making this as an after dinner dessert, in the morning, combine the oats, water, and cultured dairy in a bowl. Cover and let soak 6-12 hours (the longer, the better).
Once you are ready to prepare this dish, preheat oven to 375 degrees. Grease 9×13-inch pan.
Combine cranberries and dates in saucepan and cook, uncovered, about 10 minutes or until cranberries pop, stirring frequently. Remove from heat, stir in vanilla, set aside.
Place apples, pears, and persimmons in greased 9×13-inch pan. Evenly spoon cranberry mixture over fruit.
In a mixing bowl, combine oats with remaining ingredients thoroughly. Sprinkle over fruit. Bake 30 minutes or until fruit is tender and topping is a little brown(er). Serve warm by itself or with ice cream. (And I will shamelessly add that the leftovers make the most delightful breaky.)
Made with fresh, raw, grass-fed colostrum, this simple treat is really a nutrition-packed superfood, healthy enough for breakfast! You can play around with different extracts to create fun flavors, and feel free to adjust the sweetener as needed.
Scrape about 1/4 of a vanilla bean into a blender along with colostrum and stevia. Blend, taste, and adjust sweetener as needed. Pour into ice cream maker, and process according to directions. This would be best eaten immediately, but if you need to make it ahead of time, make sure to get it out of the freezer about 45 minutes ahead of time, as it gets pretty hard. Enjoy!
This wonderfully refreshing and light dessert is like a taste of summer! I think using frozen strawberries would work if you don’t have fresh on hand. Use raw cream if possible for the very best nutritional benefit!
Set aside about a cup of strawberries, and add remaining to pan along with honey, lemon juice, and salt. Bring to a gentle simmer. Meanwhile, soak gelatin in 1/4 c. water, then add to strawberries. Simmer for about 10 minutes, until thickened slightly, then remove from heat and let cool completely. Add stevia and vanilla to cream and whip to stiff peaks. Beat egg whites until glossy and firm, then gently fold all three mixtures together (strawberries, cream, and egg whites). Spoon into individual dessert cups and chill thoroughly (it will set up as it cools). Garnish with remaining strawberries and fresh mint.