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Oatmeal Cake

Need something with a bit of comfort? This cake is delightful. Made with or without the decadent frosting, it will be a favorite for sure!

Makes 1-9x13 inch cake

Liquid

1 cup water

¾ cup coconut oil

1 cup oats

 

¾ cup applesauce

¾ cup sweetener of choice ( I used coconut sugar)

3 eggs

2 tsp. vanilla extract

 

Dry

2 cups flour (all-purpose, gluten free mix, oat flour, or ½ cup coconut and 1 ½ cup almond flour)

1 tsp. baking soda

1 tsp. salt

1 tsp ground cinnamon

dash of  nutmeg

¾ cup raisins

 

Icing (optional)

4 Tbsp. unsalted butter

1 cup powdered sugar

1 tsp. cinnamon

pinch of salt

1 tsp. vanilla extract

 

Preheat oven 350º. Coat 9x13-inch baking pan with coconut oil.

Mix water and coconut oil in a saucepan and bring to a boil. Turn off heat and pour in oats. Allow to sit for 5 minutes. In a bowl mix together applesauce, sweetener of choice, eggs and vanilla. Then add the contents of the saucepan and stir all together until well combined (1- minute).

In a separate bowl mix all dry ingredients together and then add them to the liquid oat mix. Stir well until all flour clumps are dissolved and you have an even looking batter. Remember if it is a little lumpy it is probably the oatmeal. Pour into your prepared dish and bake until toothpick inserted in the middle comes out clean, 25-35 minutes (depending on type of oven).

Icing, melt butter in small skillet over medium heat. Cook butter until brown flakes appear floating or in the bottom of skillet, 7-10 minutes. Pour over a filter, into a bowl in order to separate the brown specks from the golden butter.

Beat in powdered sugar, cinnamon and salt until well mixed. Then add milk and vanilla until smooth. Spread icing on warm cake and sprinkle with crushed walnuts or pecans. This icing is really sweet so I only used half of it. But the butter flavor pairs so niclely with this cake. I suggest if this is for a dinner party or dessert, use the frosting! If this cake is for a mid day snack, it will be just perfect plain or with a smear of cream cheese.

Inspired by Vegetariantoday.com, February 2017. 

 

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Sweet Potato Brownies


1 medium sweet potato (2 1/2 cups, cooked)
½ cup coconut oil, melted
2 tsp vanilla
1 tablespoon coconut nectar/sugar (optional)
1-2 tablespoons of nut butter (I like cashew butter in this recipe) optional
2 eggs
2 ½ tablespoons coconut flour
½ cup raw cacao
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
3 oz 85% crushed up dark chocolate bar (optional)


Preheat oven to 375º
Grease a 9X9 pan
Chop and steam sweet potato until tender (10-15 minutes).
Strain the water and throw 2 1/2 cups into food processor.
Add coconut oil, vanilla and coconut nectar (along with nut butter if desired).
Mix for 1-2 minutes until mixture looks like pudding.
Take of container and place in refrigerator for about 10 minutes in order to cool mixture. In the mean time in another bowl, mix together coconut flour, cocoa, baking soda, baking powder and salt.
Take out mix in refrigerator and put container back on processor. Add eggs and mix again. Then add dry ingredients and mix until a thicker batter occurs. Pulse in dark chocolate pieces (if you choose). 

Pour into pan and bake for 30-35 minutes. Let cool, cut into squares and enjoy on their own or with a dollop of fresh whipping cream.
This recipe is gluten free, processed sugar free and high in fiber, antioxidants, Vitamin A, protein, potassium and magnesium. 

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Spice Bites

My friend Hanni at www.hanniyoga.com posted a recipe for a Homemade Tumeric Snap Almond Milk. I could not wait to try it. Once I was able to make it I decided that the spiced almond pulp that was leftover after straining the liquid was so yummy smelling that I had to put it to use right away. So I created these spice bites that are absolutely scrumptious. They lasted less than 24 hours in my house! 

1 cup spices almond pulp

2 cups shredded, unsweetened coconut

2 vanilla beans (scrapped) or 2 tsp vanilla extract

3 TBL maple syrup or honey

4 TBL coconut oil

1 TBL hot water

Place all ingredients in a food processor. Mix until a dough has formed. Place contents in a bowl and refrigerate for 15 minutes. Take out of fridge and pack dough into 2 inch round bites and place on a cookie sheet. Bake at 200 degrees for about an hour until slightly dry on the outside. Let cool. Eat slowly and enjoy all the flavors! 

Options:

Vata people - Can add 2 dates to food processor before mixing. After baking, roll dehydrated spice Bite in melted chocolate, stick in freezer for 15 minutes, pull out for your own healthy version of a cake pop. 

Kapha people - use honey instead of maple syrup.

Pitta people - as is.

A Grounding and Nourishing Treat for all Doshas

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Diamond Dates

                              
Dates soaked in ghee are a great snack. Dates increase vitality and strengthen immunity. Also great for Ojas, the fine essence of kapha.

ghee.jpg


Slice the dates in half and remove pits. Quarter the dates if you want smaller bites sized pieces. Fill a jar with dates and pour ghee over them. Add cardamom and/or cinnamon. Soak for 1 day to 2 weeks. Will keep indefinitely unrefrigerated. Best for Vata types or in the winter when you may need more nourishment. Dig in!

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