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!!

Faux Shortbread -- sweet, sugar-free, vegan, grain free, gluten free, and crunchy!

These are crunchy and sweet.

ingredients:

1 cup hot water
1/4 cup extra virgin coconut oil
1 tbsp vanilla extract
1 tbsp lemon juice
1/2 tsp stevia powder (1 tsp)
20 drops toffee flavour stevia


2 tbsp lucuma
1 tbsp vanilla bean, ground
1 tsp ceylon cinnamon

1/2 tsp sea salt (3/4 tsp)

1/4 cup ground chia seeds

2 cups almond flour
1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour


ceylon cinnamon and erythritol  to sprinkle on top, and a pinch of salt


directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 40 minutes followed by 170 for  3 hours and then leave in the oven and turn off the heat until the oven cools

macaroons -- vegan, gluten free, sugar free etc

I like the simplicity of these cookies. I think they are versatile -- would lend themselves to various sweeteners -- maple macaroons anyone? -- as well as various flavours. I have some Orange and Lemon organic flavour (basically it's essential oil) that I'm looking forward to taking for a spin.  Anyway, I kept it plain and uncomplicated this time, and they were very quick and very easy to make. They are not as puffy and soft as the usual macaroons -- maybe I'll soak the coconut next time. I like 'em!

ingredients:

1/2 cup water + 2 tsp egg replacer
1/2 cup coconut sugar

1/2 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1/4 cup ground chia seeds

3 cups shredded coconut



directions:

1. combine the ingredients and stir really well
2. roll into balls and flatten, place on a lined baking sheet
3. makes 24-28 cookies
4. bake at 345 for 16 minutes

Lemon Date Muffins -- the usual gf, sf, yummy, you get the drill

I like the brightness of the lemon with the sweetness of the date. I find these muffins to be a nice little good morning breakfast shout out. If I weren't using juice from a bottle, I'd definitely add a little zest of the lemon to get things even more exciting. But as they stand: terrific!

1 1/2 cups warm water
1/4 cup coconut oil
1/2 cup lemon juice

4 eggs

1/2 (- 3/4) tsp sea salt
1 tsp ground vanilla
1 tsp ceylon cinnamon
black pepper

1/2 cup flax meal
1/4 cup hemp seeds
1 cup shredded coconut
2 cups almond flour

1/2 tsp baking soda


1 cup chopped honey dates (pitted)


directions:

1. preheat the oven to 345
2. combine the warm water and coconut oil
3. add the lemon juice and beaten eggs
4. stir in the sea salt, vanilla, and cinnamon
5. add the flax meal, hemp seeds, shredded coconut, and almond flour. Add the baking soda
6. stir in the chopped dates
7. scoop the mixture into 24 prepared muffin cups and bake at 345 for 30 minutes
8. bake until they spring back when lightly poked
9. cool in the cups for 5 minutes or more before removing to a wire rack.
10. store in the fridge in an airtight container when completely cool.

Chocolate Monkey Muffins -- Baby Monkeys Everywhere

Congratulations to our friends who have just had their 2nd baby. These are for them because we know they are hungry and can't cook right now. We dropped some off while they were still warm. Welcome to the world, baby N.

xo

ingredients:

3 really really ripe bananas

3/4  cup peanut butter

1 1/4 cups hot water

1/4 cup honey

1/4 cup chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1 tsp ceylon cinnamon

1/4 cup raw cacao

1 cup shredded coconut

4 eggs

1 1/2  cups almond flour

1/2 tsp baking soda

directions:

preheat the oven to 345

1. combine the honey, peanut butter, and hot water

2. add the chia seeds, vanilla, sea salt, and ceylon cinnamon

3. add the eggs

4. add the almond flour and the baking soda

5. scoop batter into prepared muffin cups

6. bake at 345 for 25-28 minutes

7. store in an airtight container when fully cooled

More Breakfast Muffins -- gluten-free, peanut butter and raisin

I'm at it again. But in my defense with the breakfast muffins -- breakfast does come once a day.

ingredients:

1 cup peanut butter
2 cups hot water
4 eggs

1 tbsp ground vanilla
1 tsp ceylon cinnamon
1 tsp sea salt
1/4 cup whole chia seeds
1/2 cup flax meal
1/4 cup hemp hearts
1 cup shredded coconut

2 cups almond flour
1/2 tsp baking soda

1 cup raisins


directions:

preheat the oven to 345

1. combine the ingredients in the order listed
2. scoop into 24 muffin cups
3. bake at 345 for 30 minutes

New Year's Day Pancake Lunch -- gluten free, grain free, super yummy pancakes

Welcome 2012.
Let's eat pancakes. What's not to love?

This is how we spent the morning:

And then we came home and had spontaneous pancakes with Sandra and Dave:

ingredients:

1 cup +2 tbps water
2 eggs

1/2 cup flax meal
1/4 cup chia seeds
1/2 tsp sea salt
1/2 tsp ground vanilla
1/2 tsp ceylon cinnamon


2 tbsp shredded coconut
1/2 cup pecan meal
1/2 cup almond flour
1/4 tsp baking soda


directions:

1. combine the ingredients
2. cook the pancakes for 1 or 2 minutes per side depending on size. You'll have to press 'em down when you flip 'em because all the seeds etc make 'em thick.
3. eat the pancakes with butter and syrup and fruit salad


These are seriously super delicious.

simple cookies -- but gluten free, grain free, dairy free, sugar free, you know the drill

These are simple cookies. The kind you eat with tea. My son ate 8 of them. Oops.

ingredients:

1/2 cup coconut oil (organic smooth)

3/4 cup coconut sugar

1/2 cup water

2 eggs

1 tsp apple cider vinegar

2 tsp ground vanilla

2 tsp ceylon cinnamon

1  tsp sea salt

1/4 cup ground chia

4 cups almond flour

1/2 tsp baking soda

xylitol for sprinkling on top

directions:

preheat the oven to 345

1. combine the warm water, coconut sugar, and coconut oil

2. mix in the eggs and apple cider vinegar

3. add the vanilla, cinnamon, and sea salt

4. mix in the chia

5. add the baking soda and almond flour, and mix well

6a. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork

6b. sprinkle the tops with a little xylitol if desired then whisper kind words to your three year old

7. bake at 345 for 20 to 25 minutes

8. store in an airtight container when fully cool

makes 2 trays of cookies

As far as I'm concerned, these cannot hold a candle to the peanut butter cookies. But, in my mind, nothing much does. :) My husband thinks they are great with a cup of tea, and is delighted by the fact they are still soft after a week.

Peanut Butter and Honey Ice Cream -- Sticky Kids stuff

I have to tell you it's pretty fabulous. Sinfully rich, fabulously delicious, and such a classic combination of flavours. A small scoop is enough to tantalize as well as satisfy.

ingredients:

2 cups whole milk
1/2 cup raw honey
1/2 cup natural organic peanut butter

a pinch of sea salt
a pinch or two of ground vanilla bean
a pinch or two of ceylon cinnamon


directions:
1. combine and freeze according to your ice cream maker's instructions.
2. share because it's just too damn good to keep to yourself.
3. don't be surprised if it's all gone when you come home ...

Sometimes the simple things in life are so good.

Tree Fruit Pie -- Plum, Peach, and Nectarine

the baked cookie crust

the piled fruit in the baked crust

fruit patted down but not yet baked

baked and ready to be eaten with custard -- yum

artist's representation of the pie in question

crust:

ingredients:

2 cups blanched almond meal

1/2 cup shredded coconut

1/2 cup coconut sugar

3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)

1 tsp ground vanilla bean

1/2 tsp sea salt

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar

directions:

1. combine the ingredients (I used a fork). It will be crumbly looking.

2. press the mixture into a lined and greased springform pan (I used my hands)

3. bake at 345 for 20 minutes

pie filling:

2 large organic plumcots, washed, pitted, and chopped -- 2 cups
3 large organic nectarines, washed, pitted, and chopped -- 4 cups
2 large organic peaches, washed, pitted, and chopped -- 3 cups

total fruit -- approximately 9 cups.

Now, the fruit will bake 'down', so don't worry if it seems a bit ... full.

3 tbsp arrowroot powder
4-6 tbps coconut sugar, depending on how tart the fruit is, and how tart you want it ...
pinch sea salt

directions:

combine everything!
fill the springform pan!
bake at 345 for 60 minutes


custard:

ingredients:

2 cups milk (I use raw whole milk. I recommend at least using organic whole milk (not skim))

1/2 cup coconut sugar

1 tsp ground vanilla bean

1/4 tsp sea salt

3 tbsp arrowroot powder

directions:

1. combine the ingredients in a double boiler

2. stir while cooking until thickened

3. remove from heat and set aside to serve over slices of pie

Toasted Seed Cookies with Apricots -- gluten-free, coconut nectar sweetened, and yummy

I continue in my efforts to make nut-free goodies. These goodies are good. They are a sweet cookie treat, but not too sweet, and a very satisfying snack.

I really really like these. If you are someone who dislikes the taste of dried apricots, they are not for you. I highly recommend getting the organic, unsulfured apries, not the sulfured kind. I personally find digestive distress from the bright orange ones despite how much more appealing they look than their burnt umber cousins.

Again, I've used my concoction of toasted seeds and coconut. No particular flavour of the seeds or coconut is dominant, so even if you find yourself squeamish at the thought of coconut, I don't think this will be off putting. To be honest, I am not a big coconut liker. And the taste of raw coconut to me is both stultifying and unappealing. That's just me. But these, with their toasted taste, are a big winner in my -- albeit biased -- books.

I especially enjoy the chewy texture of this particular riff on the toasted seed cookie song. Hope you do, too.


ingredients:

1/2 cup coconut nectar
1/4 cup extra virgin coconut oil

1/2 tsp sea salt
1 tsp ground vanilla bean
1 tbsp ceylon cinnamon (to me, ceylon is the king of cinnamon. I also have korintje and saigon, and find them delicious, but the mellow sweet delicate spiciness of the ceylon blends effortlessly and easily with every recipe)

2 organic egg

1/2 cup ground flax seeds
4 cups roasted ground seeds/coconut  (any ratio of pumpkin seeds, sunflower seeds, and shredded coconut all processed together is fine -- for roasting them, please refer to the earlier seed cookie recipe)
1/4 cup hemp seeds (no shell)

1/4 tsp baking soda

1 cup chopped dried apricots (use the 'natural' kind if you can)


directions:

preheat the oven to 345

1. combine the coconut nectar and coconut oil with the spices and the eggs
2. add in the flax, roasted seeds, and hemp
3. add in the baking soda
4. stir in the apricots
5. drop spoonfuls on a lined baking sheet, and flatten with a damp fork
6. bake at 345 for 16 minutes
7. store in an airtight container in the fridge

makes 3-4 dozen depending on size

Chocolate Chip Baby Cakes for Papa Ed (Don't tell him they are gluten-free, sugar-free, and good for you ...)

Papa Ed doesn't like my brownies. Papa Ed likes the way chocolate cake from a bakery tastes, with thick fudge icing. I wanted to make some cakes to take with us to Oakville to share with Papa Ed, so I'm hoping these ones will not earn the thumbs down. We shall see. Will the copious quantity of callebaut save us? (Seriously, I think we went with the maximum chocolate-to-batter-ratio permissible by law.) Will this variation on our popular gluten free chocoloate chip baby cake recipe fit the bill? Will the soupçon of raw cacao and carob in the batter give depth of flavour without compromising the sweetness? Stay tuned to find out ...

Or try them yourselves?


ingredients:

2 tbsp extra virgin coconut oil
3/4 cups warm water
2 eggs
1/2 tbsp apple cider vinegar
2 tbsp agave
3 tbps coconut sugar

1/2 tsp sea salt
1 tsp ceylon cinnamon
1 1/2 tsp ground vanilla bean

2 tbsp ground chia seed
1 tbsp carob powder
1 tbsp raw cacao powder
1 cup almond meal
1/4 tsp baking soda

2 tbsp coconut flour

1/4 cup to 1/2 cup bittersweet callebaut chocolate morsels (or other good quality chocolate chips)

directions:

preheat the oven to 345

1. combine the warm water and coconut oil to melt the oil
2. make sure it's not too hot and add the eggs
3. add the coconut sugar, agave, apple cider vinegar, sea salt, cinnamon, vanilla, ground chia seed, raw cacao powder, and carob powder
4. mix well (I used an immersion blender)
5. add the almond flour and baking soda and mix
6. mix in the coconut flour
7. when thoroughly mixed, add the callebaut and stir
8. scoop into 12 prepared muffin cups and bake at 345 for 37-40 minutes
9. store in an airtight container when thoroughly cool

After the fact update: Papa Ed ate two of them and then declared that they were terrible so no one else would eat any. ;)

Coconut and Seed Cookies -- Nut free for once, for pete's sake

I haven't gotten my organic pumpkin seeds or sunflower seeds yet, but I thought it would be a fine day to do some nut-free, gluten-free, sugar-free, dairy-free, grain-free baking none-the-less. You're probably asking yourself why on earth anyone would want to do that. Well, the reasons are many. One is that since my baking often uses almond flour, it is often not appropriate for situations where there are nut allergies such as schools. I have a feeling my kid is going to starve when he starts school, because our diet is really very nut dependent. We'll have to take more forays into the world of sunflower seeds and pumpkin seeds, methinks. Reason number two is that I myself prefer a diet that leans on seeds and nuts instead of grains. Reason number three is that without sugar, the cookies can cause less of a systemic inflammatory reaction to those who are sugar sensitive, and these cookies can be enjoyed as a healthy snack instead of just a rare treat. Finally, in my hopes that there might be a little something for everyone in this blog, I am eschewing dairy once again. I apologize to all vegans out there, because I have opted to use eggs in this recipe. Really, they need it for togetherness and texture. I assure you that my eggs are from pastured happy chickens from a small nearby farm on which everyone does their part and everyone enjoys their lives. For those of you who think I'm crazy for caring about that sort of thing, you might be in the wrong place, but welcome none the less. :)

Yes, so I was moved to concoct these shredded-coconut-heavy cookies, using once again the rich and buttery tasting hemp seeds, along with chia and flax. The coconut nectar, spices, and sea salt hint at caramel in the flavour. To me, they are quite yummy. I haven't yet asked my husband if he'd sit in the dark with a them and a glass of milk, but I'll guess the answer is no. That is a behaviour he reserves for brownies. However, I think they are a successful gluten-free, nut-free, sugar-free concoction. So, yay.

Try 'em and let me know what your opinion is!

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp warm water
1/2 tbsp apple cider vinegar
2 tbsp coconut nectar
1 egg

3/8 tsp sea salt
1/2 tsp ceylon cinnamon
1/2 tsp saigon cinnamon
1/2 tsp korintje cinnamon
(or you can just use 1 1/2 tsp of cinnamon)
black pepper
1 tsp ground vanilla
1/4 - 1/2 tsp wildcrafted ground stevia leaf

1/4 cup hemp seeds (sans shell)
1/2 cup flax meal
2 tbsp chia seeds

1/4 tsp baking soda
3/4 cups shredded coconut


directions:

preheat the oven to 345

1. combine the coconut oil with the warm water to melt it
2. add the coconut nectar and apple cider vinegar
3. add the eggs whenever the mixture is cool enough
4. add the cinnamons, vanilla, black pepper, stevia, and sea salt
5. add the hemp seeds, flax meal, and chia seeds
6. stir in the baking soda
7. mix in the shredded coconut
8. put by teaspoon onto a lined baking sheet and flatten with a fork
9. bake at 345 for 18 minutes

Makes approx 2 dozen cookies. Allow them to cool fully, then store in an airtight container in the fridge.