Grain Free Chocolate Cake with Fudge Frosting

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I keep telling people that having food allergies does not mean the end of the world. With a bit of thought and planning, there are numerous exciting options for those of us with restricted diets.

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Most newbies who find out they have food allergies or sensitivities are completely freaked out. They’re so accustomed to eating a certain way and feeding their families a certain way that they become instantly overwhelmed with even the thought of changing their eating habits let alone the habits of their picky family members.

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They cannot fathom following an allergen free diet and going from fast food and packaged foods to a whole foods, allergen free, diet. Even if it means feeling better!

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Truth be told, we all have that battle until we realize what’s at stake. If we continue eating things that don’t agree with us, the issues build and build until we’re faced with more severe illness issues like autoimmune disease, obesity, ulcers, migraines, hormone imbalances, mood disorders, sleep disorders, and more.

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One of my inadvertent jobs while working in a naturopathic clinic years ago was to talk people off the cliff after they were told what they could no longer eat.

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Like a deer in the headlights they were stunned. They didn’t know where to begin, they were worried about the time and effort it would take, didn’t think they could do it, thought they would starve, and the grumpier more feisty ones thought they’d never be able to eat anything “fun” again.

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I often reminded them that they were at the doctor’s office because their life was anything but “fun”. Most of them had severe health issues. We find comfort in repetition even if it’s not good for us. Changing the patterns of how we eat and how we treat our bodies can be very stressful at first but it goes away quickly and the pay off is HUGE.

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Once the allergens are removed and the body has a chance to begin to heal instead of spending all of its energy on battling gut issues, histamine issues, and inflammation, people are amazed because they had forgotten what GOOD feels like. We get used to a certain level of “sick” and that becomes life. When we remove the things that are holding us back and we go up to the next level and then the next and so on, to where we are eventually feeling well, then the effort to maintain an allergen free healthier lifestyle, pays off and reminds us that it is indeed worth “it”.

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I blog because I like to prove that changing your diet IS worth it, that YOU and your health are worth a little extra research and time, and also to dispel the myths that living an allergen free life is too limiting and not enjoyable.

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We eat allergen free and very well in our house. We never feel deprived! I have hundreds of recipes to choose from not only on my own food blog but from other very talented allergen free bloggers.

Don’t allow the dread of change to overcome the importance of living a lifestyle that helps you be the healthiest you can be. Take the time to invest in yourself.

You are worth it.

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Grain Free Chocolate Cake with Dairy Free Fudge Frosting

*This recipe is adapted from Satisfying Eats

Preheat oven to 350°

1 Cup of  Coconut Flour

3/4 Cup of  Unsweetened Cocoa Powder

1 1/2 Cups of Coconut Sugar

2 teaspoons of Double Acting Baking Powder

2 teaspoons of Baking Soda

1/8 teaspoon of Sea Salt

8  Eggs

1/2 Cup of Earth Balance Soy Free Dairy Free Butter

3 Tablespoons of Pure Vanilla Extract

1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk

1/2 Cup of Strong Brewed Decaf Coffee

1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate

About 8-10 Oz of Smucker’s Simply Fruit Raspberry Jelly for filling

Add the dry ingredients to a mixing bowl and whisk together. Add the eggs, butter, vanilla, coffee, and 1 Cup of the coconut milk. Mix on medium to blend well, scraping down sides. Let the batter rest while you’re getting the cake pans ready (Spray and line with parchment paper). Add the 1/2 Cup of coconut milk and mix on medium just until combined.

Pour evenly into two 8-9 inch cake rounds, two 8×8 square baking pans, or two 12 hole cupcake pans. If you’re going to make cupcakes, be sure to spray the paper liners.

Bake for 22-28 minutes. (I use convection, conventional ovens may vary.) Cool completely in the pan before removing.

Chocolate Fudge Frosting

3/4 Cup Earth Balance Soy Free Dairy Free Butter

3 1/2 Cups Powdered Sugar (You can also use homemade coconut sugar powdered sugar, but it will be a heavier, more moist, consistency)

1/2 Cup Cocoa Powder

1/2 teaspoon Kosher Salt

1 1/2 teaspoons Pure Almond Extract

3-4 Tablespoons of Full Fat Coconut Milk

About 1 1/2 teaspoons Instant Decaf Espresso

Pour the coconut milk in a measuring cup and add the instant espresso granules, stir to combine. Set aside and allow the espresso to dissolve.

Cream the butter in a mixer until it is light and fluffy, scraping down sides once or twice. Add the powdered sugar, cocoa powder, salt, and almond extract. Mix on lowest setting (so you don’t end up with a cloud of powdered sugar and cocoa powder over your whole kitchen) until mixture starts to come together.

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 With the mixture on medium, SLOWLY add the coconut milk coffee mixture, 1 Tablespoon at a time (keeping an eye on the consistency…not too soft!) scraping down the bowl once or twice in between. I like a thick, rich, frosting…if you want that too, you may not need all of the milk. Once the coconut milk has been added, beat on medium for 3 minutes until it expands and becomes fluffy.

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Raspberry Sweetheart Cookies

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Valentine’s Day is right around the corner! 

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Whether you have a honey to celebrate with or not, you need these cookies in your life.

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I consider them one of those special “once a year” treats. 

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Of course, they go well with anything. What cookie doesn’t? After any meal, with a cup of tea or coffee, or as your afternoon treat.

You’re worth it! 

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And as always with my recipes, they are not complicated to make. I like simple, delicious, beautiful food. It should taste as wonderful as it looks and be satisfying all around. 

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You won’t be disappointed. 

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Happy Valentine’s Day! xo

Raspberry Sweetheart Cookies

*Dough will need to be chilled before baking

2/3 Cup Dairy Free Butter ( I use soy free Earth Balance)

2/3 cup Vegetable Shortening ( I use Spectrum)

4 cups of Mama’s Almond Blend All Purpose Gluten Free Flour plus more for rolling (In your local gluten free isle or online. I cannot rave enough about this flour!)

2 Eggs

1 1/2 Cups of Sugar (White or Coconut…coconut will make your cookies brown)

2 Tbsps. of Almond Milk (Could also use rice, coconut, or hemp.)

2 tsp. of Double Acting Baking Powder

1 1/2 tsp. of Xanthan Gum

2 tsp. of Pure Vanilla

1/2 tsp. of Sea Salt

Raspberry Jelly

Powdered Sugar Frosting (Powdered sugar, dairy free butter, pure almond extract, and a tiny bit of water or milk)

Beat butter and shortening in mixer until light and fluffy. Add about half the flour, the eggs, sugar, milk, baking powder, xanthan gum, vanilla, and salt. Beat until thoroughly combined and beat in remaining flour. Divide dough in half and place on plastic wrap. Press into discs, cover completely, and chill for at least 2 hours. This dough will last in the fridge for several days and I also like to wrap it well and freeze it to have on hand. It will last for months in the freezer. 

Preheat oven to 375 degrees.

After the dough has chilled remove one disc out of the fridge at a time. Flour your surface and roll out. Cut into shapes of your liking and place them on parchment covered baking sheets. Bake for 8-9 minutes or until the edges are just slightly beginning to turn golden. 

Cool completely. Add about 1 teaspoon of jelly to each cookie and top with another cookie. Drizzle with powdered sugar frosting. 

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Cherry Chocolate Crisps

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Cherry Chocolate Crisps

*Makes about 26

10 oz Bag of Enjoy Life Miniature Chocolate Chips (dairy free)

3/4 Cup of Tart Dried Cherries

1 Cup of Gluten Free Rice Chex Cereal

Mini Candy Cups

Melt the chocolate and stir in the dried cherries. Fold in the cereal and drop by teaspoon into miniature paper cups.  Allow to set. Store at room temperature. 

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