Summer. We have been so busy. I feel like I haven’t had the chance to do much writing. I have been formulating and have some thoughts in progress. I do hope that if you are reading this you are feeling healthy and happy. I wish you and your family success in everything that you do. Enjoy today.
We were having a family birthday celebration. I really wanted to be able to bring something that everyone could have and enjoy! There are nuts, so make sure that there are no nut allergies before serving.
This really was so easy and it wow’d all of the guests. I even got a request to pack some for home!
I love this recipe and you will too. It is so quick and easy and super satisfying. The only thing I may add the next time I make it(which will be very soon)is that I may add a few course nuts for some added texture.
In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.
Transfer the mixture to a dish lined with plastic wrap, for easy removal.
I have been looking forward to try this cake for quite some time and my wife’s birthday seemed perfect to try it. It is important to not give up, but with partial success, continue to make it better and try it again. That is my case with this recipe.
It could have been great and it bugs me so much that I wasn’t able to make it as pretty and as tasty as I envisioned it!!! I’m mad at myself for not doing as well as I should have and for being mad about it. I know better. It really shouldn’t bother me. My family DID eat it, so it couldn’t have been that bad??
I have learned and hopefully you can take this lesson. Don’t be too hard on yourself if it doesn’t work out as planned! When you are doing something like “the Birthday cake” there is alot of expectation and pressure. Oh well.
Next time I would: #1. grind the almonds more finely
#2. adjust cooking time(I bought new pans just before this)
#3. try not to be so rushed
Overall, it tasted great, but the almond flour was coarse and not as fine as I would have liked. I like to buy the sliced almonds because I can grind as I need, then it is fresher.
Remember if you are new to baking without grains it is different and I feel I have to learn it all over again. Go easy on yourself and “just keep swimming”.
I am continually looking for things that I can make that my celiac daughter will like and is ok for a gluten free, grain free, dairy free little girl(she would argue that). Well awhile back I found this yummy looking recipe for chocolate truffles that were made with chocolate and avocado. I was intrigued so I had to try them.
Daughter #1(the celiac) wouldn’t try them(she is concerned about feeling ill and refuses to try many new items), but #2 was tres excited about this treat.
I muddled through the recipe one sunny afternoon and I was very pleased with the results. Daughter #2 was also very happy with them, as were numerous co-workers that I had to share this with. It really is amazing, how wonderful and decadent they taste(pssst! these are almost healthy).
Dark Chocolate Avocado Truffles
6 oz. dark chocolate (I used 67% chocolate chips)
1/3 cup mashed avocado (about 1 small avocado)
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder, for rolling (optional)
Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
Try them out. I think you will really enjoy them and they are guilt free as well.
I make this AMAZING pancake recipe from Danielle Walker. These are better than regular grain pancakes, just a little more burn sensitive. These are pretty easy to whip up now(I’ve made them 4-5 times now).
My girls love them so much! They make for easy breakfast.
I was struggling for lunch ideas for my non gf daughter(she sometimes gets gf sandwiches) when I thought that I could make sandwiches with those amazing pancakes!
So I sliced up some banana and spread some almond butter. As to be expected, she didn’t like the idea when I told her my plan. Luckily, she gave it a shot when it came to lunch and she told me that night how awesome it really was. Yay!
I knew I was onto something when she asked me for the same lunch the next day!
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 8-10 small pancakes
6 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
1 cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana (brown spots are the best!)
¼ cup chocolate chips (we use Enjoy Life – omit for SCD)
Butter or coconut oil for the pan
Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.
NUT-FREE NOTE – I have recently had success substituting finely ground and sifted sunflower seed ‘flour’ for the almond flour in this recipe making them nut-free! Everything in the recipe stays as is except I add a little extra honey to compensate for the sweetness that came from the almonds. Take raw (meaning not roasted or salted or oiled or anything) sunflower seed kernels and grind them until you’ve reached a fine flour. Then push it through a mesh sieve or a sifter to remove any coarse pieces and measure the ⅓ cup from there. I store it in the fridge and use it 1:1 for almond flour. Beware though, the chemical reaction with baking soda and the chlorophyll in the seeds will turn baked goods green. Read more about it and how to counteract it here. It takes about 15 min to react and our pancakes are devoured by then so I don’t alter the recipe at all. Guess it’s turning green in my stomach!
I’m always on the lookout for another option, or tool for the proverbial tool belt, to make life outside of the “takeout” world a much more fun place to reside. I think I came across this recipe on facebook the other day(I was really considering getting rid of the account all together).
I was tres excited to try this with my kids and it turned out awesome! They liked it and it is an easy thing to send in their lunches and feel good about at the same time!
Happy health/life to you! Enjoy the journey!
Being the first day back to school, after dinner I thought I would try to make chocolate ice cream for my girls. I haven’t tried this, but I had heard of the idea and I like to “wing it” sometimes!
I had tried sweet potato ice cream before but it wasn’t great.
The challenges that we have is that our one daughter is off dairy(we would like it if we all excluded it, but that is another matter) no sugar, as well as celiac.
So I pulled out my container of frozen bananas, honey, cocoa and coconut milk for the experiment.
Here is the recipe:
Everything is approximate. So you may have to play around with the measurements a bit until you are happy with your results.
Start with about 4 frozen bananas in the blender
1 tablespoon of honey
1 heaping tablespoon of the best cocoa that you can find
1/4 cup of coconut milk(or almond milk)
This is a real blender test!
Blend well until thick and malt like consistency.
Most recently, I like to add chopped pecan for the extra calories.
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/