Decadent Chocolate Cake (Dairy, Gluten and Grain Free)

I will definitely not claim that this cake is healthy.  It is a treat, but is one I often make to take somewhere.  It is simple and very rich in flavour.  It will satisfy any chocolate craving.
Merry Christmas!

Ingredients (makes 8 inch cake)

• 4 ounces bittersweet chocolate or 2/3 cup dark chocolate chips
• 1/2 cup coconut oil
• 3/4 cup palm sugar
• 1/3 cup dark cocoa powder plus some for dusting
• 3 whisked eggs
• 1 teaspoon gluten free vanilla
• icing sugar for dusting (optional)

Directions

1. Preheat oven to 350°F and grease an 8-inch round baking pan then dust with cocoa powder. Line bottom with a round of wax paper and butter paper. 
2. In a double boiler melt chocolate with coconut oil stirring, until smooth. 
3. Add sugar and cocoa, stir until blended.
4. Remove top of double boiler from heat and whisk in the eggs until well blended. 
5. Pour batter into pan and bake in middle of oven 30-40 minutes, or until top has formed a thin crust. 
6. Cool cake in pan on a wire rack.
7. Dust with sifted icing sugar if desired.
8. Store in an airtight container in the fridge.

2. 1. 
      

Read More →

Lemon Coconut Zucchini Bread (Dairy, Gluten and Refined Sugar Free)

I am still trying to use up the last of my frozen shredded zucchini from the summer.  Zucchini bread is definitely a great way to enjoy this vegetable.  It adds some nutrients and really helps keep in the moisture.  The lemon is a great accompaniment to the zucchini to give some extra flavour.

Ingredients

• 1 lemon, juice and zest
• 1 drop lemon essential oil (optional)
• 1/2 cup grapeseed oil
• 1/2 cup honey, agave or maple syrup
• 2 eggs
• 2 teaspoons gluten free vanilla extract
• 1 cup shredded zucchini
• 1/2 cup tapioca starch
• 1/2 cup sorghum
• 1/2 cup chickpea flour
• 1/2 cup unsweetened shredded coconut
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 tablespoon psyllium husk or 1 teaspoon guar gum

Directions

1. Preheat oven to 350 F and grease a loaf pan.
2. In a medium size bowl combine lemon juice, zest, essential oil, grapeseed oil, honey, vanilla and zucchini.
3. In a separate bowl combine the flours, starch, baking powder, soda, salt, psyllium husk/guar gum.
4. Combine and wet and dry ingredients and stir just until combined, don't over mix.
5. Pour into prepared dish.
6. Bake for 45-50 minutes or until inserted toothpick comes out clean.

Read More →

Happy Birthday! Chocolate Cupcakes with Chocolate Icing (Gluten, Grain and Refined Sugar Free)

My youngest is now 5!  Happy Birthday to our cuddly little bear. 

Today we celebrated with a few of her friends.  It was a busy, bug themed day.  Our youngest is is our little creature collector she is always out looking for lady bugs, frogs, snails, worms and even grubs. Thanks to Pinterest, I did get a few ideas for the theme.  Lady bugs became the idea for the cupcakes. Since we try to limit the wheat in our home as well as sugar and food colouring.  It can make birthdays a little more challenging, but I am usually up for a little "trial and error."

I revised my original cupcake recipe and am much happier with the results.  For the icing I used Chocolate Date Icing and they turned out really well.  The icing was great coverage and for the details on the strawberries.

For the Cupcakes

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa
• 1 1/4 cup palm sugar (add more if you want a sweeter cupcake)
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

For the Icing
Again, this is not my recipe my slight adaptation  from Kelly Brozyna at The Spunky Coconut.  

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

A Few Pictures of the Day

Happy Birthday!  I Love You!

Read More →

Chocolate Date Icing or Frosting (Dairy and Refined Sugar Free)

This weekend was my niece's second birthday, I was in charge of the birthday cake.  I went with my Grain Free Chocolate Cupcakes recipe and then piped this Chocolate Date Frosting from The Spunky Coconut.  This frosting turned out so well.  It piped very easily and tasted great, thanks Kelly Brozyna for this delicious icing.

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

Read More →

Almond Rounds (Dairy, Gluten/Grain, and Refined Sugar Free)

I hope everyone has had a healthy, happy start to 2014.  I enjoyed taking some time off of my blog and spend even more time with my family.

This recipe is a creation based on a dessert my mom used to make.  Mom usually made her almond rounds with a bit of jam in the center which tasted and looked great.  This recipe doesn't use any grains as her original recipe required, nonetheless they taste great.

 Ingredients

• 2 cups ground almonds
• 2 tablespoons coconut flour
• 3/4 cup palm or coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup coconut oil
• 1 1/2 teaspoon gluten free almond extract
• 1/3 cup unsweetened almond milk
• 2 eggs
• 1 teaspoon apple cider vinegar

Topping Options

• raspberry jam (I used Le Fruit by Natur-A.Vogel or Crofters) 
• whole blanched almonds

Directions

1. Preheat oven to 350 F and prepare mini muffin pan.
2. Combine all ingredients (except topping) until well blended.
3. Scoop batter into prepared muffin pan.
4. Bake for 15-17 minutes or until slightly brown on top.
5. Store in airtight container in the fridge.

Read More →