Category Archives: Recipes of desire, nourishing sweet stuff.

Decadent Chocolate Cake (flourless, resembling the best brownies of your life).

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I wish I could remember where I found the original idea for this cake. I would like to credit them as it is absolutely brilliant. I stared at the ingredients wondering how a cake without flour would hold together. I was sceptical, but gave it a try and was amazed by the results. Without flour you get pure, delicious chocolaty-ness. I now make this cake for all birthdays requiring chocolate cake. I top it with the birthday persons favourite fruit and whipped cream and/or icing. It’s incredibly rich and special.
*I will post a picture once I make the cake again.*
I will give a few ingredient options, highlighting in bold the ones I used.

Rich, dark and decadent chocolate cake

-12 oz. of chocolate, melted*(chocolate chips, bakers chocolate or raw cacao paste)
-1 cup fat, melted (butter, coconut oil, lard, ghee)
-1 1/2 cups of sugar (coconut sugar, sucanat, rapadura)
-1/2 tsp salt
-4 tsp vanilla (raw vanilla powder, vanilla extract or bean)
-6 large eggs (4 of Chicken Man’s egg yolks)
-1/2 to 1 cup cocoa (raw cacao powder, cocoa powder)

Blend all ingredients together until smooooooth.

Pour into greased pan lined with parchment paper. I use a large round clay pan, but an 8×8 or a bit larger would work too.

Bake at 350 for 20-30 minutes, until
Middle is no longer jiggly and firm
On top.
Cool completely before cutting.

This can feed up to 20 people especially when cut into small pieces and generously topped with fruit and whipped cream.

Thick Fruit Sauce

2 cups frozen fruit, thawed.
1/2 cup sweetener, like honey.
4 tbsp thickener like arrowroot or potato starch.

Mix all ingredients together while cold. Bring to boil and keep on until mixture turns clear (cooking the starch out).
Cool.
Eat with a spoon repeatedly to test it. 🙂

Nourishing Pumpkin Spice Latte

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Mmm… This is good enough for anytime of day yet healthy enough for breakfast.

Super Pumpkin Spice Latte:

1 cup of organic coffee
1 tsp coconut oil
1 tsp organic butter
1 or 2 heaping tbsp pure pumpkin
Generous splash of heavy cream
2-4 tbsp maple syrup
Dash of allspice
Generous dash of cinnamon
1 egg from pastures chickens
1/2 tsp vanilla

Blend everything until foamy.
Enjoy!

Do high fat drinks and foods make you nauseous or give you a stomach ache? It use to for me; instantly. I cured it with Swedish bitters which stimulates the production of bile to help you break down fats. Any bitter herbs are said to be able to do this.
You may also be low in stomach acid. That can be tested by using the beet test. Do beets make your pee red or pink? If so, you have low stomach acid. I increased mine with beet kvass, but you could also try raw apple cider vinegar, kombucha and other fermented foods.

Chocolate Salted Fudge Dreams. (Flourless, Gluten Free)

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Oven 350

In a bowl:

1/2 cup of egg whites (3 large eggs)
1 cup cocoa
1 tsp vanilla
3 TBSP arrowroot (or tapioca, potato starch)
2 1/4 cup sugar (I used coconut sugar)

Put on a cookie sheet. They will expand quite a bit.
Sprinkle with coarse sea salt.
Bake 8-10 minutes.

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Perfect Gluten-Free Waffles, light and crispy.

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I get very excited when I discover a new recipe that is super satisfying and full of real ingredients like eggs and butter. It’s been years of eating satisfactory waffles until this week!

WAFFLES:

This recipe *could* be all thrown together in a bowl and blended instead of doing separate bowls like in the recipe:

Melt on low:
1/2 cup butter or coconut oil

Whisked together to remove clumps:
1 1/4 cup rice or sorghum flour (or half and half)
1/2 cup potato starch
1 tbsp potato flour
2 tsp baking powder
2 tbsp sweetener (coconut sugar, rapadura, honey or maple syrup)
1/2 tsp sea salt

In another bowl:
3/4 cup of milk or other liquid
2 eggs
2 tsp lemon juice
1 tsp vanilla (optional)

Combine all ingredients.
Let the batter stand and it will be thick and this is good!
Cook until golden and perfect.
These waffles freeze perfectly.
If you freeze on a cookie sheet and then bag, it makes it convenient to grab one or two for a quick snack or meal.

Fudgy Flourless cookies, as promised…

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I promised everyone a recipe taken from this Flourless chocolate fudge cookie recipe that did not use confectioners sugar.
I’ve done about six text batches and they’ve all turned out very tasty! The stickiness and their ability to hold together was very different depending on whether I used the whole egg, a clay baking sheet, arrowroot added and the time baked. Some turned out really sticky and ended up as one, big delicious cookie once put in a container together. When baked a little longer, they turned out like the cookie
In the picture.
They are also super simple to make!
So basically I just substituted the confectioners sugar for coconut sugar and 3 tbsp of arrowroot. One batch I use xanthan gum but I really don’t think it is necessary. It was easy to play with, adding mint or dried cherries, cranberries. Maybe you will play with the recipe too and let me know?

Fudgy Flourless Chocolate Cookies:

Oven at 350 degrees

Mix together:

3 egg whites (or 2 whites and 1 whole egg for thicker cookies)
2 1/4 cups coconut sugar (rapadura or sucanat would be great too)
3 TBSP arrowroot
1 cup cocoa (I use the high fat red cocoa)
1/4 tsp sea salt
2 tBSP vanilla
For thicker cookies add 1 tbsp. potato flour and 1 tbsp. potato starch

Drop onto greased parchment paper (never wax!).
These cookies REALLY spread out. So I tried to do 1 inch across blobs with lots of space in between.
Bake at 350 for 10 minutes.
They worked best with waiting until they COMPLETELY cooled. Very hard to do, very hard to do. 🙂

Options, ADD:
-1 tsp espresso powder
-a drop or two of peppermint oil
-dried cherries or other fruit (add after its been dropped onto cookie sheet)
-what can you think of?

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Chaz and Emmett and Brother-Love.

The Battle in Gluten-Free Baking

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White flour makes me tired and gives me a headache. It makes my body feel like I’ve just been injected with poison. So, I have been on the hunt for some great gluten free baking recipes. Most of them called for a gluten-free mix. Which I didn’t have, which was expensive in health food stores and when I googled it, there were so many recipes to choose from. I wanted a recipe I could make now. I did some coconut flour muffins and they were good and everyone liked them but the texture threw me off. I finally went to bulk barn and got a variety of gluten free flours to experiment with. Here’s what I bought:
More coconut flour
Potato starch
Sorghum flour
Rice flour
Tapioca flour
Buckwheat flour
Arrowroot flour
And Xanthan gum.

I made some pretty good muffins using the Coconut Mama’s coconut flour recipe and adding 3 TBSP of arrowroot. The texture was a lot better. Here’s the basic recipe for that:

Makes 12 medium-small sized muffins:

3/4 cup coconut Flour
6 eggs
3 TBSP arrowroot flour
1 cup of fruit or flavourings (dried, fresh or frozen, sometimes I add more and a combination of fruits)
1/2 tsp baking soda
1 tsp Xanthan gum (I’ve done it without)
1/2 cup honey or other sweetener ( I do this to taste, and add some stevia too)
1/2 cup butter Or coconut oil (I should say melted but I have just blended it up with great results)
Now add flavourings:
Vanilla?
Cinnamon?
Almond extract?

I just blend it all up with an electric mixer and pour into muffin tins lined with paper cups. The batter will be thick. I bake mine in a convection oven at 325 F for up to 20 minutes, usually about 16-18 minutes.

What I have discovered is that the best gluten-free muffins come from using a combination of flours and lots of flavourings and fruit. But not too much puréed fruit because it ends up soggy.

Here is the muffin recipe I have tweaked to my liking. These muffins rely rise too! I actually forgot the rice flour the last time I made them and they still turned out great (as you see in the picture above, that’s them).

Super Fruit Gluten Free Muffins:

1 cup sorghum flour
1/2 cup coconut flour
1/2 cup rice flour
1/2 cup potato starch
3 TBSP arrowroot flour/starch
2 tsp baking soda
2 tsp Xanthan gum
1/2 tsp sea salt
3 tsp cinnamon (optional)
1 cup butter, melted or partially melted
1.5 cups of liquid (applesauce, yogurt, kefir, mashed bananas)
1/2 cup honey or more (or other sweetener)
10 drops of stevia (optional)
2 tsp vanilla
2-4 cups of diced apples, fruit (frozen or fresh)
6 eggs

Maple sugar to top muffins (optional)

Mix all ingredients. Bake in muffin tons lines with paper liners. I baked at 325 F in a convection oven for 20 minutes. Done when toothpick comes out clean. The texture of these was absolutely perfect. Even when I omitted the rice flour. Play around with this recipe and let me know how it goes.

Here’s the beautiful insides of these muffins:

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Real Food English Toffee

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This tastes way better than it looks. When I substituted white sugar for
Honey or maple syrup*. I was astounded by this! It tastes like a scor bar but better! And it was easy to make! The second time I used maple syrup and the flavor was intense!

Ingredients:
1 cup honey or maple syrup* ( the batch made with honey was crunchy like scor and the one made with maple syrup was chewy like Macintosh toffee)*
1 cup butter
Pinch of sea salt
Vanilla (optional)
Nuts, crushed (optional)
Chocolate (optional)

Method:

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1. Crush up nuts on parchment paper on a cookie sheet.

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2. In a large pot combine 1 cup butter with 1 cup honey or maple syrup and sea salt. Cook on medium high, stirring. This will take 10-15 minutes, until it’s dark, creamy and thick. I used number 3 maple syrup so mine got really dark! Number 3 maple syrup is harvested at the end of the season and is really strongly maple flavored.

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3. Pour hot syrup over nuts. Sprinkle with chocolate. It’s crazy super insane
Hot!

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4. After it cools a bit you can spread chocolate. Chocolate will turn hard again once it’s totally cooled.
5. Once it is cooled you can break it into pieces and be amazed by what you have created.

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