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Chocolate Chip Banana Cake

December 21, 2013 Print this page

OK, so I went to a wedding. It was between a chocolate chip cookie and a moist banana bread. It was wonderful, especially with the cashew cream that really topped off the event.

Ingredients

Prep Time 1 hr 10 min
Cooking Time 40 min
Total Time 2 hr
Yield 1 9-inch cake (about 8-10 servings)

2 1/2 ripe bananas

3 cups of blanched almond flour

1 teaspoon of baking soda

1/2 teaspoon of salt

3 large eggs

1/3 cup of coconut oil, melted, plus more for greasing

1 1/2 tablespoons of vanilla extract

1 tablespoon of apple cider vinegar

1 tablespoon of water

2 tablespoons of raw honey

1 cup of mini chocolate chips

Directions

To begin, preheat the oven to 350 degrees and line a 9-inch circular cake pan with parchment paper. Grease it heavily with melted coconut oil.

Puree the bananas in a food processor or blender until completely smooth, about 3 minutes. The bananas should be clump-less and resemble a pancake batter. Set aside.

In a large mixing bowl, combine the almond flour, baking soda, and salt. Mix together with your hands, taking care to break up any big clumps of almond flour.

In a smaller mixing bowl, whisk together the eggs, coconut oil, vanilla extract, apple cider vinegar, water, and raw honey. When well incorporated, add to the bowl with the almond flour and stir with a spatula.

Gently fold in the banana puree into the rest of the batter, then mix in the chocolate chips.

Scoop the batter into the prepared pan and spread to get as even of a layer as possible. Bake until a toothpick comes out clean in the center and the top is golden brown, about 40 minutes. Let cool in the pan for at least an hour (preferably longer) before serving with cashew cream on top.


Pumpkin Spice Latte Cupcakes

November 19, 2013 Print this page

These cupcakes are a perfect fall treat for both little kids and big kids! Hinted with notes of autumnal deliciousness, they’re sure to please any palate.

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 8 cupcakes

FOR THE CUPCAKES:

4 eggs

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree (preferably fresh)

1/2 cup of full-fat coconut milk

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

2 tablespoons of tapioca flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

FOR THE FROSTING:

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

FOR THE CARAMEL:

1/4 cup of water

1/2 cup of coconut nectar (can be substituted with honey)

1 1/2 tablespoons of sunflower seed butter (can be substituted with smooth almond butter)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don’t stick to the cupcakes and are good for the environment.

In the bowl of a stand mixer (or by hand, if you’re feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.

Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.

In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don’t want to over-mix!

Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.

Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a “crumb” feel.

Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

FOR THE CARAMEL:

Combine the water, coconut nectar, and sunflower seed butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

TO ASSEMBLE:

Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes. Repeat until the desired amount of caramel is on the cupcake. Dust the top with some cinnamon.


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Decadent Chocolate Cake for Two

November 9, 2013 Print this page

Rich, indulgent, and oh-so-chocolaty, this cake will impress both you and your loved one.

Ingredients

Prep Time 15 min
Cooking Time 10 min
Total Time 30 min
Yield 2 cakes

2 eggs

1/4 teaspoon of cream of tartar

2 tablespoons of coconut sugar, divided

5 ounces of dark chocolate

2 tablespoons of butter (can be substituted with ghee, palm shortening, or coconut oil), plus more for greasing

1/2 teaspoon of vanilla extract

1 teaspoon of Grand Marnier

A generous pinch of salt

A generous pinch of cinnamon

A generous pinch of clove

A generous pinch of ground black pepper

 

 

Directions

Preheat the oven to 400 degrees and grease two 6-ounce ramekins (oven-safe, please–we don’t want an explosive cake) with butter or coconut oil. 

Separate the eggs and place the whites in the bowl of a stand mixer. On high, whip them with the cream of tartar until stiff peaks form, about 4 minutes. Set the egg yolks aside.

Once the egg whites are stiff, pour in 1 tablespoon of coconut sugar and whip just to combine, about 1 minute more…then, leave them be!

In a double-boiler or microwave with 30-second intervals, melt the dark chocolate with the butter. Go low and slow so the chocolate won’t burn, and remove it from the heat when it’s just melted.

To the warm chocolate-butter mixture, fold in the egg yolks, 1 tablespoon of coconut sugar, vanilla extract,  Grand Marnier, salt, cinnamon, clove, and ground black pepper. When I say “a generous pinch,” I’m looking at somewhere around 1/8 teaspoon, but no way am I exact.

Using a spatula, gently fold in 1/3 of the egg white mixture into the chocolate. Slowly and carefully incorporate it into the chocolate until no streaks remain, then add the rest of the egg whites. DO NOT over-mix, or you’ll ruin the eventual fluffiness!

Evenly divide the batter between the two prepared cups, sprinkle with a little sea salt (if you’d like), and bake until just barely firm on top, about 10 to 12 minutes.

Let cool for just a minute or two, then serve alone or with a scoop of ice cream.


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Chocolate Mini Muffins

November 4, 2013 Print this page

A baby brownie in a pint-sized package. Perfect for a decadent snack or a little treat after dinner!

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 12 mini muffins

1/3 cup of raw cacao powder

1/4 cup of coconut flour

1/2 teaspoon of baking soda

A good pinch of salt

4 eggs

1/3 cup of raw honey (can be substituted with maple syrup)

1/4 cup of coconut oil, melted

1/4 cup of yogurt (preferably full-fat; can be substituted with 1/4 cup of coconut milk and 1 tablespoon of vanilla extract)

3 ounces of dark chocolate

1/4-1/3 cup of mini chocolate chips

Directions

First, preheat the oven to 350 degrees. Line a mini muffin pan with liners and grease a bit if necessary.

In a small bowl, sift together the raw cacao powder, coconut flour, baking soda, and salt. Whisk to combine and set aside.

On medium speed, beat together the eggs, raw honey, melted coconut oil, and full-fat  yogurt.

Meanwhile, melt the chocolate in a saucepan or in the microwave in 30-second intervals.  Pour gently into the rest of the wet ingredients and mix for 1 to 2 minutes more.

Next, add the dry ingredients in two batches to the wet ingredients. Mix on medium until well-incorporated, about 2 minutes longer.

With a spatula, fold in the  mini chocolate chips.

Bake until a toothpick comes out clean in the center and the tops are beginning to brown, about 15 minutes. Let cool in the pan for at least five minutes (restrain yourself!), then eat alone or with a scoop of vanilla ice cream.


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Mango Cupcakes

October 27, 2013 Print this page

Tropical and funky, these cupcakes are perfect to serve at a pool party or barbecue. Don’t forget the frosting and the kiwi on top!

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 cupcakes

4 eggs, separated

1/3 cup of raw coconut nectar (can be substituted with raw honey)

1/2 tablespoon of apple cider vinegar

1 1/2 tablespoons of vanilla extract

1/4 cup of full-fat coconut milk (can be substituted with nut milk or whole milk)

1/3 cup of coconut oil, melted

10 ounces of mango chunks, fresh or defrosted

1/3 cup + 1 tablespoon of coconut flour

1/2 teaspoon of baking soda

A good pinch of salt

1 recipe of Mango Frosting

2 kiwis, sliced

Directions

To bake the cupcakes, preheat the oven to 350 degrees and line a muffin tin with 10 parchment muffin liners.

Beat the egg whites on medium-high (for me, about setting 8) until smooth but NOT stiff, about 3 minutes. Set aside.

In the food processor, blend the egg yolks, raw coconut nectar, apple cider vinegar, vanilla extract, and coconut milk until well-combined, about 2 minutes.

Slowly drizzle in the coconut oil and keep going for about a minute more.

To the wet ingredients, add the mango chunks. Blend until completely smooth, about 2 to 3 minutes. Your finished product should be golden yellow and the consistency of a thin pancake batter.

Fold the mixture in the food processor into the egg whites with a spatula. Make sure there are no clumps!

Once the wet ingredients are well-folded, sift in the coconut flour, baking soda, and salt. Gently stir with the spatula until homogeneous.

Evenly divide the batter among the muffin cups, smoothing the tops with the back of a spatula if necessary.

Bake until a toothpick comes out clean in the center and the cupcakes are firm to the touch, about 25 to 30 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to come to room temperature.

Frost with Mango Frosting and top with a kiwi slice.


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