Yellow Cake

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I’ve wanted to make a cake recipe for ages now.  I was a bit apprehensive though, because cakes are kind of hard.  (A cake was about the first thing I ever made, and it didn’t turn out.) Anyway, I couldn’t resist.  I made the cake.

The coconut manna and honey create a very silky texture, and oh yumm!  My whole family was wild about it, and told me it was my all-out best recipe EVER.  You could serve it to people who are not on the GAPS or Paleo diet, and they would never know it’s grain-free!

As you can see, I didn’t use a traditional cake pan.  You can do that too.  It’s pretty, and it’s a great option if you don’t have a traditional cake pan.  A bread pan like I used can serve about four people.  If you DO use a circular cake pan, I would suggest doubling the frosting recipe… I’m a sucker for LOTS of frosting, lol.

As for the icing… well, it’s chocolate! It’s healthy, tender, like a Tootsie Roll, or like fudge.  My family raved about it as well as the cake; it is like a dessert in and of itself!  Enjoy!

INGREDIENTS:

Cake:

  • 5 eggs
  • 1 1/2 cups soaked, sprouted and dehydrated pine nuts
  • 1/2 cup coconut manna
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 tsp. real vanilla extract
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt

Icing:

  • 1/4 cup cocoa
  • 1/4 cup coconut oil
  • 1/4 cup coconut manna
  • 1/4 cup honey
  • a pinch of salt

METHOD:

Cake:

  1. Pulse the pine nuts with the coconut oil and coconut manna in your food processor.
  2. Combine the eggs, the nut mixture, the honey, the salt, and the vanilla in the blender, and blend until the mixture is smooth.  (The batter is thick, so this stage might work your blender pretty hard, especially if it isn’t a high-powered blender like a Blendtec. If it is too much for it, then use the food processor again.  This won’t get it as smooth, though.)
  3. Pour the batter into a bowl, and gently fold in the baking soda.  Make sure it is sifted!
  4. Pre-heat the oven to 350 F.  Grease a cake pan and pour the batter in.  (If you are making a layer cake with two cakes, you will need  to double the recipe.)
  5. Bake at 350 F for 30 minutes.  Then, turn the oven down to 325 F and bake for another 20-25 minutes.
  6. Cool.  Cut the extra cake off the top, to make it flat for frosting. (Also cut the extra off the sides if you are using a bread pan.  You want the cake to be a perfect rectangular solid.)  Frost with chocolate icing (instructions below), refrigerate, and enjoy!

Icing:

  1. Measure the wet ingredients into a mixing bowl.  With a hand-mixer, beat them until homogeneous and creamy.
  2. Sift the cocoa powder and beat it in.  Refrigerate slightly, and frost!

Sweet Pecan Pie-Crust Cookies (Egg-free)

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Cookies are one thing that I have tried to make a grain-free version of several times, and each time, they have a been a flat failure.  Usually, cookies are the thing to bake first if you’ve never baked before.  But, for some reason, I’ve always been bad at them.

This time, however, was different.  The cookies turned out SO yummy!!!  Crispy on the outside, buttery and soft on the inside; and perfumed with the delicate, sweet flavor of pecans!

Another bonus of this recipe is that, unlike most grain-free baked goods, these cookies are egg-free. Cheers!

Ingredients:

  • 2 1/2 cups soaked, sprouted, and dehydrated pecans
  • 1/3 cup coconut manna (This stuff is really expensive, but it’s worth it.  However, you can make it homemade, which is much cheaper.  Here’s a recipe link.)
  • 1/4 cup coconut oil
  • 1/8 cup honey
  • 1 heaping tsp. grass-fed beef gelatin (I use Great Lakes)
  • 1 tsp. cinnamon
  • 1/8 tsp. salt

Method:

  1. Combine all the ingredients in your food processor and pulse until they form a cookie-dough-like texture.
  2. Grease a cookie sheet, and spoon the dough onto the cookie sheet in 1/8 cup quantities.  (I used an 1/8 cup measure and a spatula for this, but you could also use an auto-scoop.)
  3. Pre-heat the oven to 375 F.  Bake the cookies for about 12-15 minutes, until they are golden brown on the top and sides, and dark brown around the edges.
  4. Cool thoroughly before enjoying.  This recipe makes about 17 cookies.

 

 

Fudge Balls

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These delicious egg free cookies are a fun, healthy snack anytime.  Serve them as balls, (my favorite method), or flatten them into a more cookie-like shape. Pack them in school lunches or for a picnic.  We are even taking them on the road trip to Disney Land!  Moist, oily, and full of honey, these will satisfy the sweet tooth of even the most hedonistic, while still being nutritious!

Ingredients:

  • 1/4 cup homemade sprouted sunflower seed nut butter
  • 1/4 cup softened coconut butter
  • 1/8 cup shredded coconut for coating
  • 2 tbsp. plus 2 tsp. raw honey

Method:

  1. Combine all the ingredients except the dried coconut in your food processor and process until smooth. Put the shredded coconut into a bowl, and set it aside.
  2. Carefully scrape the dough on the blade off into the food processor bowl with a rubber spatula.  Refrigerate the dough for 45 minutes, until it is firm.
  3. Scoop spoonfuls of dough into your hand. Roll the dough into 1-1/4 inch diameter balls.  Chill again as needed.
  4. Roll each ball in the shredded coconut, and refrigerate for 30-45 minutes before enjoying.

Fat Bombs

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Eww, gross! That’s what you’re thinking, right?  That’s what I thought at first too.  But they’re not.  Fat bombs actually taste good.  The trick is 1) making them small so you don’t get overwhelmed, and 2) eating them chilled as hard as they can get.  Soft fat bombs are gross.  The other thing that makes them good is flavoring them with peppermint or orange oil, and then dipping them in chocolate.  Once these qualities are added together, you get a yummy, healthy truffle. Mmmm…

Ingredients:

Filling:

  • 1/3 cup coconut oil, barely softened
  • 1/8 tsp. stevia
  • 1/8 tsp. peppermint oil

Coating:

  • 1/8 cup xylitol
  • 1/8 cup cocoa
  • 1/8 coconut oil

Method:

  1. Combine all the filling ingredients in a small mixing bowl. Make sure that the stevia and peppermint don’t drip down to the bottom of the bowl; if they do, it’s next to impossible to mix them in.
  2. Smash the ingredients and whisk them together thoroughly with a fork.
  3. Using a mini auto-scoop (you can purchase one here) scoop truffle-sized “bombs” onto a parchment-paper-lined plate.
  4. Refrigerate them for at least four hours before making the next stage of this recipe.
  5. Melt the coconut oil for the coating slowly over low heat, stirring constantly.  Do NOT let it come to a simmer.
  6. Turn off the heat, and whisk in the xylitol and cocoa, and stir until they dissolve.
  7. Hold each fat bomb in one hand, over the saucepan of chocolate, and spoon chocolate over it with the other hand, completely coating the “bomb”, and then return it to the plate.  You may need to do multiple coatings to make a nice thick layer of chocolate.  Wait until the previous layer has hardened off before applying the next.
  8. Refrigerate until the chocolate is firm, before transferring the truffles to paper mini muffin cups for a delicious and pretty presentation.

Pumpkin Pie

It’s almost Halloween, school’s back in – wait a minute, did I just say Halloween? That means pumpkins, and pumpkins mean pie!  But… I have a problem: I can’t have gluten!  Which means I can’t have pie crust…darn! Have to figure out that one…

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See the cinnamon swirl I did? This is really pretty… Some other garnish ideas are a sprinkle of cinnamon, grated chocolate, or a walnut in the middle of the pie.

This recipe solves your (and my) pie problem.  Hurray!

 

Filling:

  • 1 16 oz can pumpkin
  • 1 cup water
  • 1/4 cup coconut oil
  • 4 1/2 tsp. gelatin
  • 1 Tbs. cinnamon
  • 1 Tbs. real vanilla extract
  • 1/4 tsp. stevia

 

Crust:

1.  Put the nuts, xylitol, and salt into your food processor, and pulse until the ingredients are combined, moist in an oily sort of way, and ably to be pressed into a rough ball, about 10 pulses.

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2.  Scrape the crust mixture into the pie dish you will be using, and press it up the sides of the dish (see picture below).  It might seem at first as though you don’t have enough.  If this happens, take some from the rim of the crust, and press in the thin spot.

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3.  Pre-heat your oven to 400′, and bake the crust blind for ten minutes, or until it’s golden-brown.  Set the crust aside to cool while you do the filling.

4.  Sprinkle the gelatin over the water in a saucepan, and wait until it has dissolved before turning the burner to medium-high heat.

5.  Stir constantly until it begins to steam.

6.  Turn off the burner, and add the rest of the filling ingredients.

7.  Turn on the heat again, this time to medium-low.

8.   Stir until all the coconut oil is melted.

9.  Cool, and purée in your blender for 25-30 seconds.

10.   Pour into the  pie shell, and refrigerate for at least 4 hours before serving.