Gluten Free Coconut Flour Vanilla Honey Cake with a Whipped Honey Cream Frosting

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Gah! This. Cake. Is. Amazing! I am literally thrilled with how delicious this turned out! It’s super moist and fluffy, and all of the flavors go together perfectly! Best part? All of the ingredients are actually decent for you! That’s right! It’s a healthy cake! The only flour used is coconut flour, and the only sweetener is raw honey, so it’s gluten free and refined sugar free!

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Beautiful, isn’t it? Plus, I am very pleasantly surprised with the simplicity of the ingredients and how easy this is to make! I wasn’t sure if it would turn out the way I wanted, but it actually turned out better, and you don’t have to be a professional culinary artist to make it!

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I made a two layer cake, but you could easily make it just one layer, or make it three or four layers! This cake is really easy to work with, so it’s up to you! The amounts of the ingredients the cake is for one layer of cake, and the frosting is enough to frost one layer. So basically, if you want to make more layers, just double the ingredients for two layers, triple the ingredients for three layers, etc. Let’s get to it!

GLUTEN FREE COCONUT FLOUR VANILLA HONEY CAKE WITH A WHIPPED HONEY CREAM FROSTING

Ingredients:

For one layer of cake:

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 egg whites, room temperature
  • 3 eggs, room temperature
  • 1/4 cup full fat coconut milk from a BPA free can
  • 1/2 cup melted coconut oil
  • 2 tsp. vanilla
  • 1/3 cup raw honey

Frosting for 1 Layer of Cake

  • 1 cup heavy whipping cream
  • 1/4 cup raw honey
  • blueberries and strawberries for decoration (optional)

Directions:

1.) Preheat the oven to 350 degrees. Grease a 9 inch cake pan with coconut oil. Cut out a circle of parchment paper to lay on the bottom of the cake pan. Set the prepared pan aside.

2.) Sift the dry ingredients for the cake (coconut flour, baking soda, and sea salt) into a medium mixing bowl. In another mixing bowl, use a whisk to whisk together the 3 eggs, the coconut milk, the vanilla, and the raw honey. Once well, combined, continue to whisk, and slowly pour the melted coconut oil into the mixture. Whisk until frothy. Add the mixture to the dry ingredients and stir to combine.

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3.) In a small bowl, use a hand mixer to beat the 2 egg whites until stiff peaks form. Gently fold the egg whites into the batter.

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4.) Pour the batter into the prepared cake pan, and spread out evenly to that it reaches to the sides of the pan, and the top is even. Bake in the oven at 350 degrees for 23 – 27 minutes until the top is a dark golden color, and a toothpick inserted into the center comes out clean. Remove the cake from the pan, and refrigerate the cake until completely cool. I did mine overnight, but I’m sure a half hour to an hour would be fine. You just want to be able to frost it without the frosting melting.

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5.) Use a hand  mixer to beat the heavy whipping cream and raw honey of the frosting ingredients until it has a thick whipped cream consistency that can be used to frost a cake. Get a platter, the cake layers, and the frosting ready to assemble the cake.

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6.) Place the first layer of the cake on the cake platter, frost the top of the cake with a layer of frosting. Place the second layer on top of the frosting layer, and repeat this process until you have all of your layers of cake on the cake. Once you are at this point, use the rest of the frosting to frost the cake completely (top and sides).

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7.) Decorate the cake with the strawberries and blueberries if you are using them. Refrigerate until you are ready to serve it.

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You will LOVE this stuff! Enjoy! ūüôā

Butternut Squash Chocolate Muffins

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CHOCOLATE!!!!  Yeah!  believe it or not, these chocolaty morsels of deliciousness are not only good for you , but they actually contain veggies!  Butternut squash to be specific!

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Between the butternut squash and the raw cacao in these guys, they are jam packed with antioxidant goodness!  Plus, did I already mention chocolate?!?  these taste a lot like a brownie, but in the form of a healthy breakfast muffin.  Regardless, they are delicious and healthy, which makes them a winner in my book!

Not only that, but as most muffin recipes are, they are super easy to make…oh, and one more thing – they’re gluten free!!! ¬†Seriously can’t say enough good things about these, but if you give them a try, the taste will speak for itself – SO YUMMY!

BUTTERNUT SQUASH CHOCOLATE MUFFINS

Ingredients (makes 12 muffins):

  • 1 cup butternut squash puree (you could also use sweet potato puree, pumpkin, carrot puree, or mixture of all of these)
  • 1/3 cup plain unsweetened almond milk
  • 1 tsp. alcohol free vanilla
  • 1/3 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/3 cup raw honey
  • 1 1/4 cup gluten free oat flour
  • 2 tsp. aluminum free baking powder
  • 1/3 cup raw cacao powder
  • 1/2 cup dark chocolate chips

Directions:

1.) Preheat the oven to 400 degrees, and oil a muffin tin.  In a medium mixing bowl, combine the butternut squash, almond milk, vanilla, almond butter, coconut oil, and honey.  Stir until completely smooth.

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2.) In a small bowl, sift together the oat flour, baking powder, and cacao powder.  Add the dry ingredients to the wet ingredients and mix well.

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3.) Fold in the chocolate chips.

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4.) Fill each of the tins in the muffin pan about 3/4 of the way full (about 1/4 cup of batter in each tin).  bake in the oven at 400 degrees for 25-30 minutes.

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5.) Allow to cool in the muffin pan for 5-10 minutes, then remove and serve.

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Chocolaty goodness! ¬†Enjoy! ūüôā

Cheesy Vegetable Torte

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A vegetable cake?  Kind of!  Wow, so I came across the following pin on Pinterest the other day:

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It got me to thinking about what I wanted to make for dinner, and how I could include something from each color in one meal.  I went in the fridge and realized that I had all of the colors in the vegetables sweet potato, rutabaga, cauliflower, red onion, spinach and arugula, and garlic.  Then, I looked in the cupboard and saw my spring form pan that I usually use to make yummy healthy desserts like ice cream cakes.  I figured why not make a vegetable cake, or torte?

The recipe is really simple…it’s basically just layering vegetables of your choice with cheese as a way of holding it all together. ¬†i used the vegetables that I listed earlier, but you can use any veggies you want, making sure that the top and bottom layers are some sort of sturdy veggie like sweet potato, rutabaga, or turnips. ¬†i will say that the veggies I used created a perfect blend of flavors, in my ¬†humble opinion though!

I used a 9 inch spring form pan, so you may need to adjust the amounts of each ingredient based on the size of your spring form pan. ¬†Let’s take a look at the recipe!

CHEESY VEGETABLE TORTE

Ingredients:

  • 2 sweet potato, peeled and cut into thin slices
  • 1 rutabaga, peeled and cut into thin slices
  • 1 red onion, chopped
  • 4 cloves of garlic, minced
  • 1 small head of cauliflower cut into small florets
  • 4-5 cups mixed spinach and arugula
  • 2-3 cups shredded cheese of your choice (I used a hard goat’s milk cheese)
  • 1/2 Tbsp. olive oil
  • olive oil spray
  • garlic granules

Directions:

1.) Preheat the oven to 425 degrees.  In a large frying pan, heat 1/2 Tbsp. olive oil over medium heat.  Add the onion and garlic cloves and cook for 3-4 minutes.  Add the cauliflower and cook for an additional 10 minutes, until the cauliflower starts to become tender.  Add the spinach and arugula and cook until completely wilted.  Remove from heat and set aside.

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2.) Spray your spring form pan with olive oil.  Place the following layers in the prepared pan: a layer of sweet potato slices on the bottom, sprinkle on some cheese and a pinch of garlic granules, half of the cauliflower mixture, sprinkle with some cheese and a pinch of garlic granules again, a layer of the rutabaga slices, cheese and a pinch of garlic granules, the rest of the cauliflower mixture, cheese and a pinch of garlic granules, top with a layer of sweet potato slices.  Sprinkle with cheese on top.

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3.) Place the spring form pan on a baking sheet to catch any dripping.  Cover with foil and bake in the oven at 425 degrees for 25 minutes.  Take out and remove the foil, then put back in the oven and bake for another 25-30 minutes at 425 degrees until the top is lightly browned.

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4.) Allow to set in the pan for 30 minutes at least.  Remove the spring form.

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Beautiful, isn’t it? ¬†Use a sharp knife to cut into slices and transfer to plates to serve.

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Believe me, it’s just as tasty as it is beautiful! ¬†Enjoy! ūüôā

Refreshing Cucumber Salad

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Oh man, this cucumber salad is perfect for a light mid afternoon snack! ¬†It’s super healthy and delicious, so it really hits the spot, but it’s also really light and cleansing, so you feel great after eating it! ¬†With cucumber as it’s main ingredient, you know it’s going to feel good on the belly! ¬†cucumbers have so many great health benefits as the following pin displays!

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Look at all the great things cucumbers do for your health!

This salad also contains fresh dill РYUM!  I love fresh dill, and believe it or not, it also contains plenty of health benefits!

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All these fantastic things in a super yummy and refreshing snack! ¬†Now can you see why I’m raving about such a simple salad? ¬†It’s so easy to throw together too!

REFRESHING CUCUMBER SALAD

Ingredients – makes one serving

  • 1 cucumber, cut into slices and halved
  • 2 Tbsp. chopped red onion
  • 3 Tbsp. plain greek yogurt
  • 2-3 tsp. lemon juice
  • 1 tablespoon chopped fresh dill
  • dash of garlic granules
  • sea salt and pepper, to taste

Directions

Place all of the ingredients in a bowl and stir together.  Season with sea salt and pepper, to taste.

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SO yummy! ¬†Enjoy! ūüôā

Cinnamony Flax Muffin Balls

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These cinnamony flax muffin balls are super tasty, and really hit the spot when looking for a baked treat that is gluten free! They are jam-packed with lignans, which phytonutrients that provide gobs of fiber and antioxidants. They can also help to balance hormones in the body especially in menopause. Most of the lignans in these muffin balls come from the ground flax seeds in there, but they also come from the tahini and sweet potato that are contained in this recipe. Some of the health benefits of flax are shown in the following pin:

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All that being said, lignans are phytoestrogens, so anyone that is sensitive to estrogens should always check with their doctor or medical provider before adding foods that are high in phytoestrogens to their diet.

Back to these muffin balls though! These things are super tasty, and they are incredibly filling due to all of the fiber in there, so if you’re looking for a great snack to tide you over till your next meal, this is perfect!

CINNAMONY FLAX MUFFIN BALLS

Ingredients: makes 6 muffin balls

  • 3/4 cup ground flaxseed – it is best to buy the whole flaxseeds, and then grind them in a coffee grinder, because ground flaxseed can go rancid quickly.
  • 1/4 cup almond flour
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking powder (make sure it is aluminum free baking powder)
  • 1/2 Tbsp. coconut oil
  • 1/2 sweet potato,peeled, chopped, and boiled till extremely tender
  • 1 egg
  • 1 Tbsp. tahini
  • stevia, to taste (I just use a pinch of stevia powder, but for a sweeter muffin ball, you can use a bit more…just don’t overdo it, otherwise it will taste too sweet)

Directions:

1.) Preheat the oven to 350 degrees, and grease 6 of the muffin tins in a muffin tin. Use a fork to mash the sweet potato in a small bowl.

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2.) Mix in the coconut oil, tahini, and egg, and set aside.

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3.) Grind your flaxseed in a coffee grinder to create ground flaxseed. Measure our 3/4 cup of ground flaxseed, and add it to a medium mixing bowl with the almond flour, cinnamon, baking soda, and stevia. Stir to combine completely.

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4.) Add the sweet potato mixture to the mixing bowl, and stir to combine and create a dough.

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5.) Use your hands to create six equal sized balls from the dough, and place them in each of the greased cups of the muffin tin. Bake in the oven for 30 minutes at 350 degrees.

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6.) Remove from the oven, and allow to cool in the tin for 5 minutes or so. Transfer to a plate to serve.

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Yummers! Enjoy! ūüôā

Cooked Greens and Chicken Salad

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Okay, I’ll start by saying this salad is DELICIOUS. ¬†However, even if this didn’t taste as great as it does, I would still force myself to eat it, because it is SO incredibly good for me! ¬†This is jam-packed with folate, which is great for anyone with the MTHFR gene mutation (which is surprisingly common! ¬†I have it, and it is estimated that about 50+% of the population has it!). ¬†Yeah, yeah, yeah, so it’s good for that, but it doesn’t end there!

I’ve been looking for ways to incorporate dandelion greens into my meals, because they are SO good for you! ¬†They have a bitter taste, so it can be hard to find meals that they go well with, but they lend themselves perfectly to this dish! ¬†The following pin links to a site that lists some great health benefits of these greens, and you will see why it is a good idea to incorporate these guys when possible!

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Some of their health benefits are as follows.

  • high in calcium and iron
  • antioxidant packed
  • reduce risk of cancer, MS, cataracts, and strokes
  • high in minerals
  • extremely detoxifying and cleansing for the liver

And that just touches the surface!  Between the cleansing properties of dandelion greens and the chelating properties of the cilantro, this is a great salad for cleansing your system!

So, I really don’t need to tout this salad anymore, because once you try it, the taste will be enough for you to want to keep trying it! ¬†the fact that it is SO good for you is just the icing on the cake!

COOKED GREENS AND CHICKEN SALAD

Ingredients: makes 3 servings

  • 1 lb. chicken breast
  • 1 Tbsp. olive oil
  • 1/2 red onion, chopped
  • 1/2 tsp. garlic powder, divided
  • sea salt, to taste
  • 3/4 cup chopped cilantro
  • 3 cups chopped dandelion greens
  • 3 cups chopped kale (rough stems removed)
  • 6 cups baby spinach
  • plain greek yogurt for serving, optional

Directions

1.) Bring a large pot of water to a boil.  Add the chicken, and cook for 40 minutes.

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2.) Remove the chicken from the pot and cut into bite size pieces.  Heat the olive oil in a large frying pan over medium heat.  Add the onion and cook for 3 minutes.  Add the chicken, cilantro, and 1/6 of a teaspoon of garlic powder.  Sprinkle with sea salt and cook until the chicken is slightly browned (about 5-7 minutes).  Place the chicken on a plate and set aside.

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3.) In the frying pan you just used, place the kale and dandelion greens over medium heat.  Add 1/6 tsp. of garlic powder and sprinkle with sea salt.  Cook until completely wilted. Add to the plate with the chicken.

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4.) Once again, using the same pan, add the spinach to the pan and heat over medium heat.  Add 1/6 tsp. of garlic powder and sprinkle with sea salt.  Cook until the spinach is slightly wilted.

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5.) Split the spinach up among three plates.  Top with the chicken mixture, kale and dandelion greens that you set aside.

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If desired, you can top this with some plain greek yogurt or sprinkle with a bit of lemon juice, but it’s great on it’s own too. ¬†This makes for a super easy meal, and as I explained, it is SOOOOO good for you! ¬†Enjoy! ūüôā

Chocolate Coconut Almond Filled Tart

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Seriously?!? Look at that deliciousness!  If chocolate is one of your weaknesses like it is mine, then I am here to be the bearer of good news! Dark chocolate is actually quite good for you (in moderation, of course)!!!  Check out the health benefits that a little bit of dark chocolate has on this pin I found on Pinterest!

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Awesome! I’ll take it! Now, it’s important to add that the darker the chocolate, the healthier it is. Unfortunately, milk chocolate and chocolates containing minimal amounts of true dark chocolate are so sugar-laden that any health benefits are overshadowed by the unhealthy parts of it. Thus, always go for as dark of a chocolate as you can handle in order to enjoy the health benefits of chocolate.

Okay, now for some more good news Рthis recipe!!!  I had a tea date with a friend of mine recently, and I wanted to bring some goodies for us to munch on. I opted for my apple cinnamon raisin oatmeal bites and this chocolate coconut and almond butter filled tart! They were both a huge hit!

This tart is a lot like a huge almond butter cup, but with yummy nummy flavors of coconut added in. What’s great about it is that as long as you stick to dark chocolate and you don’t overdo it, all of the ingredients in this thing have some amazing health benefits…you wouldn’t know it by tasting it though, so we’ll keep that our little secret! Oh, and added bonus – it’s SO easy to make!

CHOCOLATE COCONUT ALMOND FILLED TART

Ingredients:

Filling:

  • 1/2-3/4 cup almond butter
  • 1 Tbsp. coconut flour
  • 1 Tbsp. raw honey
  • 1/3 – 1/2 cup shredded coconut
  • a couple pinches of sea salt

Bottom and Top Layer:

  • 3 cups dark chocolate chips, divided
  • 5 tsp. coconut oil, divided

Directions:

1.) Line a 6-7 inch tart pan with a removable bottom with parchment paper. I actually cut a circle that fit the bottom of my tart pan. This will keep the chocolate from oozing through the cracks of the removable bottom.

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2.) In a small sauce pan, heat 1 cup of the chocolate chips and 2 tsp. of the coconut oil over low heat. Stir continuously until completely melted and smooth. Pour the chocolate chocolate mixture into the bottom of the lined tart pan, and tap on the counter to spread out evenly to the edges of the tart pan. Place the tart pan in the refridgerator.

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3.) Place all of the ingredients for filling in a mixing bowl, and stir to combine. Use your hands to make sure that everything is combined completely. Shape the dough into large circle patty that will fit in the bottom of your tart pan with a little room to spare around the edges. Take the tart pan out of the fridge, and place the patty on top of the chocolate bottom. Place the pan back in the refrigerator.

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4.) Melt the remaining 2 cups of dark chocolate and the remaining 3 tsp. of coconut oil in a small sauce pan over low heat. Stir continuously until completely smooth. take the tart pan out of the refrigerator, and pour the chocolate mixture over the top, making sure to get it in the edges between the filling and the pan.

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5.) Place the tart back in the refrigerator, and allow to harden for a minimum of 1 hour. When you are ready to serve it, take it out of the fridge, and let it sit for about 5-10 minutes. Push on the removable bottom to remove the tart from the pan, peel off the parchment paper on the bottom, and transfer to a plate. Use a sharp knife to cut into pieces.

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YUMMY! Enjoy! ūüôā