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!)

Post apocalyptic apple cake -- gluten free, sugar free, full of deliciousness

We like apple cake. It's just one of those things. A simple, basic flavour redolent with cinnamon and juicy apple. What's not to love? This version is suitable for breakfast. In fact, I'll be honest and say I baked it in muffin cups and pretended they were muffins. Which they were, really.

ingredients:

2 cups hot water

1/4 cup extra virgin coconut oil

1 cup pitted honey dates

4 eggs

1/4 cup hemp seeds

1/4 cup chia seeds, ground

1/2 cup flax meal

1/4 cup ground sesame seeds

1/2 cup ground cashews

1/2 cup shredded coconut

1 tsp sea salt

1 tbsp ground vanilla

3 tsp cinnamon

3 tsp ginger

1 1/2 cups almond flour

1/2 tsp baking soda

2 cups of apple, chopped

directions:

1. combine the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake at 345 for 50 minutes

Knock your socks off Lemon Cakes -- Nut free, Dairy free, Cane Sugar free

I needed something that had no nuts in it, because sometimes people walk into my nut-filled world of cooking who are nut intolerant, sensitive, or allergic. I decided to harness the power of lemon for these little cakes. The tricky thing about lemon is to manage to layer the flavours, so that the bright notes of lemony and sweet balance each other, and are also supported by an infrastructure of flavours so that the over all taste isn't just one note, but is a fully rounded flavour that harmonizes with and celebrates the lemon, showing it off, bringing out the best in it, and making it fully structured enough to stand fully on its own. That is how my brain works when it comes to cooking. You probably wish I hadn't just given you that little insight.

Anyway, here is my recipe for intensely lemony Lemon Cakes.

ingredients:

3/4 cups freshly squeeze organic lemon juice
1 1/4 cup hot water
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup coconut nectar
2 organic eggs, xl
2 tbsp xylitol (optional)

1/2 tsp ground vanilla
1/2 tsp ceylon cinnamon
1/2 tsp ground ginger
1 tsp sea salt
1/2 tsp baking soda
2 1/2 cup kamut pastry flour

2 tbsp zest of organic lemons

extra zest and coconut sugar for sprinkling on top


directions:

preheat the oven to 345

1. zest your lemons
2. squeeze enough lemons to get approx 3/4 cup lemon juice
3. add enough hot water to the lemon juice to get 2 cups of liquid
4. add the coconut oil and let it melt
5. add the coconut nectar, coconut sugar, and xylitol
6. add the cinnamon, ginger, vanilla, and sea salt
7. add the baking soda
8. add the kamut flour
9. pour the batter into prepared muffin cups
10. top the cakes with a sprinkling of lemon zest and coconut sugar
11. bake at 345 for 30 minutes