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August 3, 2013

Chocolate Avocado Pudding

Chocolate Avocado Pudding Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

Prep time:  5 minutes

Ingredients

  • 2 large ripe avocados
  • 2 tablespoons coconut oil
  • 1/3 cup raw, local honey
  • 3 large dates (soaked in warm water for 15 minutes, chopped)
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla extract
  • 1/2-1 cup non-dairy milk

Directions

Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.

Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.

Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

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July 30, 2013

Amaranth Porridge

Amaranth Porridge This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.

Serves:  4

Cook time:  30 minutes

Ingredients

  • 1 cup amaranth (soaked overnight, rinsed and drained)
  • 2-1/2 cups cold, filtered water
  • 1 cup berries
  • 4 tablespoons raw, local honey
  • 4 tablespoons walnut oil
  • 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
  • 1 teaspoon sea salt

Directions

Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.

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Filed Under: BREAKFASTS, GRAINS, RECIPES Tagged: , , , , , , ,
July 25, 2013

German Chocolate Gluten Free Dairy Free Egg Free Cake

German Chocolate Gluten Free Dairy Free Egg Free Cake This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.

For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!

Serves:  16

Prep time:  45 minutes

Cook time:  30 minutes

Ingredients

Frosting:

  • 14oz coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Cake:

  • 3/4 cups sorghum flour
  • 3/4 cups tapioca starch
  • 1/2 cup cocoa powder (sifted)
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1-1/2 cup almond milk
  • 1/2 teaspoon raw apple cider vinegar
  • 1/4 cup flax eggs ((1 tablespoon ground flax seeds mixed with 3 tablespoons water))
  • 1/4 cup coconut oil (melted + more for greasing pan)
  • 1 tablespoon vanilla extract

Directions

Frosting:

Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Cake:

Grease 8″ cake pan with coconut oil. Preheat oven to 350F.

Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.

Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.

Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.

Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.

Allow cake to cool, frost the cake, serve and enjoy!

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