Cake! Simple gluten free, grain free cake. Lovely.

Let them eat cake. Let them eat simple cake. Let them eat a piece of cake. Let them eat gluten free, grain free, sugar free cake. Cake cake cake. Let them eat cake.


This cake is lovely.

Simplest cake in the world. Taste like a cake you might read about in a story of long ago. Simple light spice flavour, uncomplicated taste, mildly sweet, and fully satisfying. And you don't have to grind anything ... but I confess the xanthan gum gets me a little, and I like to use a hand blender to fully incorporate it ...

3 cups of water
1 cup coconut sugar

1 tsp sea salt

1 tbsp vanilla extract
1 tsp ceylon cinnamon (I went heaping this time)
1 tsp ginger (again, a little rounded)

1 tsp xanthan gum

1/4 cup white chia seeds
1/2 cup hemp hearts

3 cups almond flour
1 tsp baking soda

1/2 cup coconut flour


directions:

preheat the oven to 345!

1.  combine the ingredients in the order listed. If you are like me, you might want to take a hand blender to the mixture after you add the xanthan gum so that you can incorporate it well ... other wise maybe mix it in fully into your almond flour and coconut flour prior to adding those so that it doesn't clump up.

divide into 2 square silicone pans, push it down with a rubber scrapper and smooth the top. bake at 345 for 60 minutes

cool fully before removing
(I cut it into squares with a blunt stainless steel spatula so as not to score the silicone, and then lifted them out. Lovely!)

Vegan cookies -- spelt and chia keep it simple

ingredients:

1/2 cup coconut oil --  a little melted
1/2 cup coconut nectar
1/4 cup coconut sugar
1/2 tsp sea salt
1 tbsp vanilla extract
2 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup finely ground chia seeds
1/2 tsp baking soda
2 cups spelt flour


directions:

1. combine ingredients in the order listed

3. roll out dough in two parts on lined baking sheets -- I cover the dough with a piece of parchment when rolling because it's a little sticky
4. score into squares, and sprinkle with coconut sugar if so desired
5. bake at 345 for 12 minutes


I rolled out in two parts directly onto lined baking sheets and just scored it with a butter knife before baking into squares, which I  then broke along the score marks after baking.

Simple!!

Vanilla Ice Cream

1/2 cup cream (skimmed from the top of our milk)

2 cups whole milk

1/4 cup unpasteurized honey

pinch of sea salt

1 tbsp organic vanilla extract

combine and chill

freeze in your ice cream freezer according to the manufacturers directions

Vanilla Bean Ice Cream -- Sugar Free and Sublime

My ice-cream maker hard at work. Perhaps Saturn would be a good name for it.

The finished product (finished in terms of made, and half way to being finished in terms of eaten.)

I got some lovely milk and lovely cream from a farmer, and decided to make some lovely ice cream with it. My husband, as I mentioned, didn't get into the chocolate avocado ice cream at all. I thought ice cream made with milk and cream would be right up his alley. I wanted to use an alternative sweetener instead of cane sugar, and chose coconut nectar. Next time, I will try it with agave. The coconut nectar gives it a complex rich sweetness reminiscent of chocolate and maple syrup to my husband, and he thought this ice cream was really good. The coconut nectar taste is mellow and  fruity to me, so I thought the more intense and sharp sweetness of the agave would let the vanilla shine more brightly next time. Over all, some very nice ice cream that won't spike your blood sugar, and has all the good old fashioned melty deliciousness of good old fashioned ice cream -- and no chemical after taste (my main criticism of the ice cream we can buy in the store).

ingredients:

1 cup cream

1 1/2 cups whole milk

3/8 tsp sea salt

6 tbsp coconut nectar (or 4 tbsp clear agave)

2 tbsp xylitol (a low glycemic sweetener that occurs in birch trees among other things)

1 1/2 tsp ground vanilla bean (or 1 extra tbsp vanilla extract)

1 tbsp vanilla extract

directions:

1. combine all the ingredients

2. pour chilled concoction into your ice cream maker  and freeze according to the manufacturers instructions

3. volume will increase as it freezes, and will result in almost a liter when finished.

4. Enjoy as is, or top with a little chocolate sauce (that will have to be my next recipe, I think)

It's really enjoyable to eat ice cream that contains no texturizers, no thickeners, no artificial flavours, and no colouring agents. Once you get used to doing without it, you won't miss that chemical after taste at all ;).

YUM.