Sourdough Carob Cake

This was a fun cake to make!  I've never made anything with my natural sourdough yeast besides bread and waffles.  I was worried this wouldn't turn out with my modifications.  Although the cake is a little more dense than your average cake and the flavor isn't overwhelming sweet, I was quite happy with it!

 This cake is a recipe modified from the book "The Art of Baking With Natural Yeast" by Caleb Warnock & Melissa Richardson 

Sourdough Carob Cake

Sponge ingredients:

(allow at least 8 hours for sponge process)

1 cup starter

1 cup water

2 cups whole wheat pastry flour

6 Tbsp. unsweetened cocoa powder

1/4 tsp. salt

Pour water and starter into mixing bowl and stir until starter is dissolved.  In a separate small bowl, combine all the dry ingredients.  Add the wet ingredients, and mix until everything is evenly moist.  The batter will be quite thick.

Final Batter Ingredients:

2 Tbsp. ground flax seed

1/2 cup Almond Milk

2 tsp vanilla

1 cup sugar

1 1/2 tsp baking soda

Preheat oven to 350. 

Combine all ingredients EXCEPT baking soda in a blender.  Stir in baking soda and batter into a pregreased 9-inch round pan.  Bake cake for 30 minutes.

Sprinkle with powdered sugar and serve.

*Fresh berries or a spoonful of jam is also yummy with this!

Happy Birthday To Me Carrot Cake Muffins!

Yep, it's my birthday.  It was a WONDERFUL day! I am actually getting old enough to say, I don't have birthdays anymore, but come on, lets face it, we all really wanna have a birthday acknowledgement like when we were kids!  Birthdays rock!  Getting older rocks!  Really....it does!  My kids ask, "how does it feel to be one year older?"  I always reply, "Better than ever!!!"

Dan prepared my meals for the day.  It was relaxing and enjoyable.  However, I insisted on making my birthday cake!  My favorite cake of all time is Carrot Cake.  I found THIS amazing recipe the other day and decided to try it tonight.  This recipe is for Carrot Cake Muffins and let me just tell you, these were DIVINE!  I was in heaven!  I topped these with Coconut Cream.  What is Coconut Cream?  It's canned coconut milk put in the freezer or fridge, opened and scrape off the cream from the top.  Whip in a drop or two of stevia and spoon on top of your muffin.  It's so simple and so delicious!  These muffins are a must try!  Pretty darn healthy too!  Nice perk, eh?!  Way to go One Ingredient Chef.  I loved it, it made my day!

Carob "Magic Shell"

Greetings Fellow Healthy Buddies!

Jen asked me to contribute to the blog and so HERE I AM and here it comes!

Little background on me:

My name's Christina

I've been slowly (but surely) changing the way I eat (working my way to 100% plant based)

and I enjoy seeing what yummy delish-is-nuss I can create for my 

little family of 6!

Last summer I came across the holy grail of Summer treats!

FROZEN BANANAS ON A STICK!

WHAAAAA???

Who woulda thunk?  But they are truly divine.

This summer I wanted to step it up a bit! 

I am a HUGE fan of chocolate.

HUGE fan....

Did I mention....I'm a fan???

Well, chocolate is not very kind to my tummy, so a 

perfect alternative is CAROB!!

I have been eating carob all my life.  For EVERY birthday (and I DO mean EVERY) I have had a carob cake.  It's the texas sheet cake recipe, only made with carob!  Love it!   I already know and love carob so I though I'd experiment with making carob covered frozen bananas!  I tried it and it was LOVE at first bite!

Here's the simple recipe!

1/4 c coconut oil

1/4 c powered sugar

(I am going to be experimenting more with honey/agave to see if the results are satisfactory!)

1/4 c carob powder

1/2 tsp vanilla

Combine the coconut oil, powdered sugar and carob in a small saucepan over low/med heat.

Stir until coconut oil is all melted and the carob and powdered sugar is dissolved.  Remove from heat and stir in the vanilla.  Take a FROZEN banana and dip down in the sauce.  Work quickly as it will start to set up fast!  Once set up, put back in the freezer for about 15 - 20 minutes.  

If you can wait, if not, just eat right then!  The banana will be slightly soft due to the heat of the sauce. If you're like me, I just couldn't wait, and the banana was inhaled in a matter of 4 big bites!  Boy was is GOOD!!!  You can be creative and roll in some chopped nuts before it sets up completely.  I loved it with just the carob though!  

We've got ALL summer to fix (and EAT) these bad boys and I can hardly wait!

YUMMMMMM!!!!

Orange Chia Muffins

I have been in the mood for cooking big time these last few days!  Maybe it's because it's Spring?!  I am loving my DoTERRA oils and using them in my cooking.  Wild Orange is an inexpensive oil and adds a ton of flavor to shakes, juices, syrups, muffins, cookies, etc!  These muffins were created by me today!  Usually I modify existing recipes but this one was all me.  I was thrilled at how they turned out.  I hope you try them and let me know what you think :)  I wish I could have you all over for brunch, because to me the best part is watching people enjoy something healthy, made by me.  It brings me lots of JOY!

Orange Chia Muffins

3/4 cup fresh orange juice

1 1/2 tablespoons chia seeds

1 1/2 cups spelt flour

1 cup rolled oats

1/2 teaspoon salt

1/2 teaspoon soda

2 teaspoons baking powder

1/3 cup honey or agave

1/4 cup coconut oil

5 drops wild orange essential oil

Crumb Topping (optional)

1/4 cup spelt flour

1/4 cup oats

1/4 cup organic sugar

grated rind of one orange

1/4 cup coconut oil

Preheat oven to 400.  Combine the orange juice and chia seeds and set aside for about 15 minutes. In a large bowl combine spelt flour, rolled oats, salt, soda and baking powder.  Mix well.  Add honey/agave, coconut oil, wild orange oil and orange juice chia mixture.  Quickly mix well.  Do not over mix!  If using crumb topping prepare by mixing all ingredients together until crumbly.  Spoon muffin batter into a stainless steel muffin tins that have been sprayed with nonstick spray.  Sprinkle the crumb topping on top and bake muffins for 15-20 minutes or until tops are a little crispy and muffins are slightly browning. Remove from oven and let cool slightly.  Enjoy!!

Yield: 12 large muffins

Carob Clusters

I was in the mood for so something sweet the other day and I found this carob recipe on The Rawtarian and decided to add pumpkin seeds and almonds and then put them in my freezer! Very simple and very tasty!

Carob Clusters

3/4 cup coconut oil (melted)

3/4 cup agave

1/2 cup carob powder

1/3 cup almonds

1/3 cup pumpkin seeds

In a blender combine coconut oil, agave, carob powder and blend until smooth. In a large bowl combine the carob mixture, almonds and pumpkin seeds. Mix well and spoon onto parchment paper. Keep in a cool environment or they will melt!  

Vegan Chocolate Banana Cake

I am obsessed with desserts lately. I have enjoyed taking sweet things and modifying them. It's getting easier for me to get it right. I have a house full of bananas and was looking for a banana cake when I found is in one of my older cookbooks that I used to use a lot. Who doesn't love Chocolate?!

Vegan Chocolate Banana Cake

*2 cups spelt flour (whole wheat flour may be used)

1 cup organic sugar

1/2 cup cocoa or carob

1 1/2 teaspoons soda

2 teaspoon salt

1/2 teaspoon cinnamon

2 tablespoons ground flax soaked in 4 tablespoons water

1/2 cup applesauce

1/2 cup water

1 teaspoon vanilla

1 cup almond milk

1 teaspoon apple cider vinegar

1 large banana, mashed

Ina a large mixing bowl, combine all the dry ingredients. Mix well. In a smaller bowl combine the wet ingredients including the flax mixture. Mix the wet ingredients well. Pour the wet ingredients into the dry ingredients and whisk for about a minute by hand. Pour into a greased (nonstick spray) 9x13 inch baking pan.  Bake in a 350 degree oven for 40 minutes. This cake needs no frosting! I sprinkled powdered sugar in top.

* I tried using 1 1/2 cups ground oat flour and 1/2 cup sorghum flour and it turned out beautifully!

Chocolate Chip Oatmeal Cookie Bars

This is a recipe that has been a family favorite for years, even before we began a plant based diet. It was a recipe I had modified and since then has been a base recipe for all my cookies. It is so easy!

Chocolate Chip Oatmeal Bars/Cookies

3/4 cup oil (canola, NOT coconut oil)

1 cup brown sugar

1/2 cup granulated sugar

2 tablespoons ground flax

1/2 cup almond milk

1 teaspoon vanilla

1 1/2 cups spelt flour 

(or combination white/whole wheat flour )

2 cups rolled oats

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup vegan (or regular) chocolate chips

Mix oil, sugar, flax, milk, and vanilla well. Add dry ingredients and mix just until combined well.  Press into an ungreased 9 x 13 cake pan. Bake @ 350 for 15-18 minutes. Let cool completely before cutting into bars. You may also make these into cookies and bake for 10 minutes.

Vegan Chocolate Cake

This cake was so nummy, I have a serious weakness for cake. This is a must make! My picture doesn't do it justice! I made a few variations from this recipe found on Instructables 

Vegan Chocolate Cake 

1 1/4 cups spelt flour

3/4 honey or agave

1/3 cup cocoa powder

2 tablespoons ground flax

1 tsp baking soda

1/2 teaspoon salt

1 cup warm water

1/3 cup oil

1 tsp vanilla

1 teaspoon apple cider vinegar

Mix all dry ingredients. Add the wet ingredients and mix well. If batter is too thin, add another half cup flour. Bake @ 350 for 25 minutes

Chocolate Coconut Frosting

2 cups powdered sugar

1/3 cup cocoa

1/4 cup coconut oil (melted)

1/2 cup shredded unsweetened coconut

1 teaspoon vanilla

1/4 cup almond milk

Mix dry ingredients. Add vanilla and milk. Add the melted coconut oil last. The frosting will be a little thin. I like it that way ;) Add less milk or more powdered sugar if you want a thicker frosting.

Tastes Like Fall Applesauce!

I have 2 huge bushels of apples that I got for a STEAL!  They are red delicious apples and super juicy.  We've been eating them like candy 'round here.  After a month of apples, they are beginning to go soft and so we decided to make a yummy treat...APPLESAUCE!  I'm sure most applesauce recipes are alike but here is the recipe I came up with.  We made our Pumpkin Waffles and even tried a new waffle recipe the other day, Carrot Cake Waffles and put this yummy applesauce on top.  It was so delish! Enjoy!

Tastes Like Fall Applesauce

12-15 red delicious apples, cored and peeled

1 heaping teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup lemon juice

1 cup water

Combine all ingredients in a medium saucepan.  Over medium heat, bring to a boil, cover and turn to low until apples are soft, maybe 20 minutes.  Blend.

I store my applesauce in quart jars in my fridge...should stay fresh for a couple of weeks at least!

Raw Oatmeal Cookie Bites

These are super easy and taste exactly like Oatmeal Cookie Dough.  I'm in heaven!

Raw Oatmeal Cookie Bites

Adapted from Triumph Wellness

1 cup rolled oats

dash sea salt

1/2 cup prunes

 (original recipe calls for raisins, I didn't have any)

1/2 cup soaked pitted medjool dates

2 Tbsp peanut butter or almond butter(optional)

1/2 tsp vanilla

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

Combine oats and salt in food processor and process until ground.  Add remaining ingredients and process until fully combined.  Form into balls.

Apple Bottom Oatmeal Cake

This was a new cake recipe I wanted to try from one of my once favorite cookbooks, Set For Life.  I decided some fresh red delicious apples would be a marvelous combination with this cake and guess what?!  It was a hit....YES!  Here's the recipe...enjoy!

Apple Bottom Oatmeal Cake

3-4 red delicious apples, cored, peeled and diced

3 tablespoons coconut oil

For Cake:

1 1/2 cups oatmeal, quick or old fashioned

1/2 cup coconut oil or canola oil

1 1/2 cups boiling water

1 cup sugar or 3/4 cup honey

1 teaspoon vanilla

2 Tablespoons ground flax and 1/2 cup water

1 1/2 cups spelt flour

1/2 teaspoon salt

1 teaspoon soda

1 heaping teaspoon cinnamon

1/2 teaspoon nutmeg

Stir oatmeal and oil into boiling water.  Set pan aside.  Mix honey, vanilla, flax and water well.  Add flour, oatmeal mixture, soda, salt, and spices and mix well.

In a 9x13 baking dish, spread finely chopped apples.  Dribble the 3 tablespoons coconut oil over the apples.  Pour the cake batter over the apples.  Spread the thick batter as evenly as you can.  Bake at 350 for 30 minutes.  Check center before removing from oven.  Remove from oven and let sit at least 10-15 minutes before frosting.

Cinnamon Frosting

2 cups powdered sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 cup almond milk

Mix well, depending on consistency, you may want it more thick or thin...add desired sugar or almond milk for desired consistency.  Drizzle or spread over cake.

Raw Carrot Cake Cookies

These delicious yummies were something I found several months ago on The Rawtarians website!  If you remember she is also the creator of the amazing Raw Brownies that I posted.  I LOVE, LOVE, LOVE these cookies!  I'll keep these in the refrigerator for at least a week and nibble on them when craving something sweet.  This is NOT my recipe, however I'm sharing my pic and a few small changes and I hope you enjoy them.  Thank you to The Rawtarian.

Raw Carrot Cake Cookies

3 cups finely grated carrot

2 cups pecans

1 1/2 cups dates, pitted

1/2 cup shredded coconut (I didn't use this)

1/2 cup raisins

1/4 cup water

1 teaspoon pumpkin pie spice or cinnamon

1/4 teaspoon salt

Add the finely shredded carrots to a large bowl.  In a food processor, process the pecans until they are fine and crumbly.  Add the dates and coconut to the pecans and mix again. Add the pecan, date, and coconut mixture to the carrots as well as the rest of the ingredients and stir until well combined.  

Using your dehydrator, line each tray with parchment and form cookies laying them the trays.  Do not form the cookies too thick or they will not dry all the way through.  I like mine pretty thin.  Dehydrate on high for 2 hours, then reduce to about 110 degrees for an additional 10 to 12 hours or until crisp on the outside and slightly soft on the inside.  When finished spread some Raw Cream Cheese Icing on top (recipe below)

Raw Cream Cheese Icing

1 1/2 cup cashews

1/2 cup water

3 tablespoons coconut oil

2 tablespoons agave

1 tablespoons pure vanilla extract

pinch of salt

Combine all ingredients in a high speed blender; blend until smooth and creamy.  Transfer to an airtight container and store in the fridge until needed!  

Pineapple Peach Upside Down Applesauce Cake

Now, say that 10 times fast.  Sorry about the long title, but you just need to know all that is in this cake!  It's so good!  I've made this a few times and to perfect it, I made it for breakfast.  The kids were so excited!  Cake for breakfast, what a good idea!  Dan and I invested in Saladmaster stainless steel pans.  Let me just say that I am happy we made the investment, but before you buy a used car (what these pans cost us), there are others that are excellent in quality for half the price.  I am happy to answer any questions about that if you would like to email me.  The wonderful thing about the Saladmaster pans is that you can cook most things without water or oil.  For instance to "saute" my onions and garlic I put the chopped onions/garlic in one of my small pans with maybe a teaspoon of water, put the lid on and turn it to medium heat.  There is a small little "clicker" on top of the pan, and when you hear it clicking, then you turn the temperature to low heat and cook for a few minutes until my onions/garlic are soft.  I love not having to use oil and nonstick spray for everything!  I do use nonstick spray for a few others things, like my Naan Bread and to spray my muffin tins for muffins, but for my veggies, no oil necessary! Also, by cooking it at a lower setting it keeps a great deal of the live enzymes in my foods.  I have read so much on the importance of getting in those enzymes and how we need to NOT cook at high temps!  I try to do this as much as possible.  It also improves the flavor tremendously.

For this cake I used my "oil core" round Saladmaster pan.  It worked beautifully!  I was so excited!  I did try it in the oven as well and it turned out doing that too.  I did take Saladmaster's recipe Pineapple Upside Down Cake as well as a recipe from the book Set For Life Applesauce Cake and modified them to make them Vegan.  I hope you like this recipe!

Pineapple Peach Upside Down Applesauce Cake

1 can pineapple tidbits

1 cup frozen peach slices, thawed slightly

3 Tablespoons coconut oil

3 Tablespoons brown sugar

For the Cake:

1/2 cup oil (I used Canola)

1/2 cup honey or agave

1 cup applesauce

2 cups spelt or whole wheat flour

1/2 teaspoon salt

1 teaspoon soda

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup raisins (optional)

In your oil core Saladmaster pan or in your 9 x 13-inch pan, spread the fruit evenly.  If you are using your oven, turn to 350.  Sprinkle the oil and brown sugar over the fruit.  In a large bowl combine the wet ingredients of the cake, mix well, add the dry ingredients.  Mix well again.  Pour over the top of your fruit.  In your oil core pan heat the temp to 350.  When it is up to temperature, turn to 275 for about 5 minutes.  Turn to low for an additional 15 minutes.  If your cake is still not done, bring back up to temperature for about a minute, then turn off, let sit an additional 5 minutes.  If cooking in the oven, cook for 30 minutes.  Using a toothpick check the center of the cake to ensure that it is baked through.  Take out of the oven and let sit for about 10 minutes. Turn the cake over and serve topped with Banana Ice Cream.  Enjoy!

Chocolate Truffles

These are another great recipe I found on The Rawtarian.  She has such yummy recipes!  These make up super quick and are one of my favorite treats!

Chocolate Truffles

adapted from The Rawtarian

1/2 cup sesame seeds

1/2 cup hemp seeds

1/2 cup almonds

1 cup dates, pitted and halved

1/8 teaspoon salt

6 tablespoons carob or cocoa

agave

Place almonds in the food processor and process until crumbly, add sesame seeds, hemp seeds and dates.  Process until dates are well mixed.  Add salt and carob/cocoa.  While mixing add agave 1 tablespoon at a time until the mixture clumps together.

Form into small balls, roll in coconut, hemp seeds, carob or cocoa powder, or eat plain!  

Lemon Blueberry Poppy Seed Muffins - Vegan Style

 I love to browse food recipes, who doesn't?  I am finding a new passion in taking a 'normal' recipe and making it healthier, without animal products.  I love the website Joy the Baker.  She has some of the most marvelous looking recipes!  I found this delectable muffin on her website a couple of weeks ago and HAD to try it!  I was thrilled that it turned out so well after making the changes I did to it.  It tasted absolutely WONDERFUL!  It helped that I had fresh organic blueberries to add to it.  I pop these things like candy.  I hope you enjoy this one.  It could seriously pass for dessert!

Lemon Blueberry Poppy Seed Muffins - Vegan Style

Adapted from Joy the Baker

7 Tablespoons unrefined coconut oil

1/3 cup almond milk

1 heaping tablespoon ground flaxseed mixed in 2 tablespoons water

1 teaspoon vanilla

1 1/2 cups spelt flour

1/2 cup unrefined cane sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup lemon juice

1 Tablespoon poppy seeds

1 1/2 cups fresh blueberries (or frozen)

For the Topping;

3 Tablespoons unrefined coconut oil

1/2 cup spelt flour

3 tablespoons brown sugar

Preheat oven to 375 degrees.  Spray your stainless steel muffin tins with non-stick spray.

Melt your coconut oil, if it isn't already liquid.  Combine all wet ingredients in a large bowl.  In another bowl combine all of your dry ingredients except your blueberries.  Combine wet and dry ingredients.  Fold in the blueberries. Do not over mix. 

Fill the muffin tins 3/4 full.  Combine the topping ingredients and crumble with your fingers.  Sprinkle over each muffin.  Bake the muffins for 20 minutes.  Test with a toothpick to make sure the center is done.  Let cool for 10 to 15 minutes before serving.  Yield: 12 muffins.

These are amazing with a fruit smoothie or fresh fruit on the side!

Raw Brownies & Banana Ice Cream

Raw Brownies

adapted from The Rawtarian

1 cup pecans

1/2 cup dates

1/2 cup prunes

5 tablespoons cocoa or carob (I prefer carob)

4 tablespoons shredded coconut (optional)

2 tablespoons honey or agave

pinch of salt

In a food processor, process your pecans until they are crumbly (not  too long or they turn to pecan butter).  Add dates and prunes and process again until combined well and in small chunks.  Add the cocoa or carob, coconut, honey or agave and salt.  Process again until well mixed.  If it seems to dry, add a little water.  In an 8x8 glass dish, press the mix into the bottom.  Top with Raw Frosting.

Raw Frosting

from The Rawtarian

1 cup dates

1/4 cup cocoa or carob

1/4 cup organic cold pressed coconut oil

3/4 cup water

In a high speed blender combine these ingredients and blend until smooth. 

I blend these for quite a while in my normal blender, but when using a Vita-Mix they blend up quickly.  You may need to add a touch more water, if needed.

Banana Ice Cream

frozen banana's

almond milk or water

I gave no specific amounts on this because it depends on how much you want to make.  Place frozen banana's in a blender (I like the Vita-Mix) and just a very small amount of almond milk or water, adding a little more each time you blend, if needed.  Blend until you get ice cream!  You can do many variations on this...adding any kind of fruit or adding carob or cocoa for something chocolaty!

Cinnamon Rolls

Cinnamon Rolls

Bread Dough Recipe

1/2 cup extra virgin organic coconut oil

1 cup brown sugar
1 cup unrefined sugar

1-2 tablespoons cinnamon

1/2-1 cup raisins

Frosting

1 2 lb bag powdered sugar

1/4 cup extra virgin organic coconut oil

1/4 cup almond milk

1-2 teaspoons cinnamon

Divide dough into 2 sections (4 sections if you want less, can make bread, Naan or breadsticks with remaining).  Roll into a large rectangle about 1/4 to 1/2 inch thick (I like mine quite thin, for more layers).  Spread coconut oil thinly on the dough, sprinkle brown sugar, unrefined sugar, cinnamon and raisins and roll lengthwise.  Cut  the cinnamon rolls about two inches thick and place in a nonstick pan and let raise for about 20-30 minutes.  Bake at 350 for 25-30 minutes.

For the frosting, mix 1 cup powdered sugar to 1/4 cup coconut oil softened.  When mixed well add the remaining ingredients until smooth.  It doesn't need to be thick.  I like mine thinner so it soaks into the insides of the cinnamon roll.  Spread over the cinnamon rolls while warm or store in the fridge for later!  So yummy! I hope you enjoy!