I really needed to get a cake recipe for H birthday coming up, so I went hunting the last few weeks. I decided to try it today. With great anticipation, I scoured 3 different grocery stores and called a specialty store to search for the ingredients. I spent the better part of the day making sure I had all the ingredients.
The cake turned out awesome! It was so moist and tasty. The frosting was another story. I am not sure what I did wrong, but it was just watery blobs of fat. My wife to the rescue…(she doesn’t cook so this was quite a surprise) she suggested that I take raspberries and mash them into a puree! Brilliant! I pureed blueberries, raspberries, honey and a bit of coconut milk and topped the cake with that. Wow! The kids even loved it! You will love this cake. Vive le caveman! http://paleospirit.com/2012/paleo-chocolate-birthday-cake-coconut-honey-frosting/
A few months ago a friend brought this recipe to me as she knew my daughter was celiac and knew I was always on the lookout for great new ideas.
Soon after I tried it for the first time we found out that H was having reactions to eggs. So after trying the recipe with a chia seed egg replacement, I forgot it altogether one time and it was very good!
I have made a few adjustments over the many batches that I have made and now think I am at the ultimate muffin! Ingredients:
3 very ripe bananas
1 1/2 cups roasted unsalted cashews
3/4 cup almond flour
1/4 coconut flour
2 tablespoons macadamia nut oil(or almond oil or walnut oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3-4 small shredded carrots or (3 oz of zucchini or beet)(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil( to grease muffin tins)
Preheat oven to 375
Grind cashews in food processor until you get a fine meal
Add macadamia nut oil and blend until well combined(making cashew butter)
Add the ripe bananas and blend until it forms a paste. You will have to scrape the edges to make sure it is well mixed.
In a medium bowl mix almond flour, coconut flour, baking soda, baking powder, shredded carrot, vanilla, cinnamon and salt. Mix all ingredients into a batter.
Spoon batter into well greased mini muffin tins.
Bake for about 10-12 minutes or until they start to brown.
Let muffins cool completely before storing. (I store in the fridge after day 2 to keep fresh)
These muffins freeze well also. You should be able to store for up to 2 months in a deep freeze.
I am eager to share our experiences from our family thus far! I hope to help many families to shorten their own learning curve. We are, by no means, experts, but we know our family better than anyone else. That goes for any doctor or medical practitioner. We have learned that you need to search for yourself and not to take an unfavorable answer at face value.
I am looking forward to sharing this journey with you!
Peace be with you.