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Category Archives: Dairy free

COCONUT FLOUR TORTILLA! {Grain-free, Gluten-free}

Coconut flour tortilla with cheeseburger filling for lunch, YES!

Coconut flour tortilla with cheeseburger filling for lunch, YES!

 

I don’t do a lot of bread replacements, but I will definitely be using this one again. In fact, after I cooked it, and it was a success, I looked at it –blankly– for a bit, trying to figure out what to put in it, because my mind doesn’t even *think* in terms of sandwiches anymore!!

This is a recipe from www.freecoconutrecipes.com which is part of the Tropical Traditions coconut product website. I will probably tweak this a little after I have made it a few times, but as a basic recipe to work from, it ROCKS! I want to share this now because there are some who rely a lot on tortillas and wraps, and this might make your day a little easier and the switch to grain-free eating a little less scary.

 

Click for COCONUT FLOUR TORTILLA RECIPE.

It’s somewhere between a tortilla and a crepe, and was even sturdy enough for burger fillings! There’s no question it would be good with sweet dessert-type fillings as well, like sweetened cream cheese and berries, mmmm. I’ve been wanting to focus more on using coconut flour because almond flour can be a little harsh for my digestion, so this is perfect. KEEPER, thank you to my Facebook friend for posting this on her page, made my day!
 

 

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Sinfully Healthy EASY Chocolate Pudding (with a secret “super” ingredient!)

Sinfully Healthy EASY Chocolate Pudding (with a secret “super” ingredient!)

Silky, rich, creamy and nostalgic! Chocolate pudding has been enjoyed by many since childhood, but the varieties that we can purchase at the store in single-serving containers or powdered box form pretty much all contain ingredients that we either don’t want in our healthy diet, or worse yet, don’t even recognize!

The following is a recipe that I lifted from my Facebook friend, Carol (with her permission, of course!) and that she adapted from this one that is surely delicious, but is higher in carbs. Thank you, Carol! She has shared it freely on the Wheat Belly Facebook page, and it has gotten rave reviews from just about everyone who has tried it, including ME! It’s so simple, low-carb and borderline genius, that I had to share it with my readers here, because I believe everyone should know how to make it!

By now most of us know how many benefits there are to including avocados in our diets, and this is yet another way to use them, albeit somewhat anonymously πŸ˜‰ . The upside is also that I used a VERY ripe avocado (ummm questionably ripe), and it still turned out amazingly good! This can be vegetarian, sugar-free and dairy-free, though I made it with organic vitamin D milk.

Chocolate Avocado Pudding

Easy Healthy Chocolate Pudding made with Avocado!

I think that there is a lesson to be learned with this recipe and others like it…
THINK OUTSIDE THE BOX when it comes to including healthy ingredients in our diet.
Some foods that we may not be crazy about in their original form, can be incredible when used in unexpected ways. Avocado and cauliflower are two that come to mind right away. My recipe for cauliflower cream (soup base) is similar, in that it takes a mild food (that many don’t care for), that also has many nutritional benefits and changes it into something neutral that capitalizes on texture more than anything else.

Carol’s Chocolate Avocado Pudding/Frosting

  • 1 medium avocado, pitted and peeled
  • 1/4 cup cocoa powder
  • 1/4 cup sweetener (like xylitol)
  • 1/4 cup + 2 T. unsweetened almond milk (or any type milk you prefer)
  • 1 teaspoon vanilla
  • pinch of salt

Put all ingredients in food processor and blend until smooth. Serve immediately or refrigerate until you’re ready to serve. Better if made an hour or so ahead. Stores well for several days. If large avocado, increase other ingredients accordingly. A few drops of peppermint extract can be added if desired.

To use as frosting, omit milk.

(Notes: I made a double batch, used dark cocoa, regular milk and slightly less sweetener, as the Truvia I used is on the sweeter side.) I’m wondering how this might be in a wheat-free low-carb pie crust, chilled with cream on top?!

 

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Dark Chocolate Low-carb Dairy-free Ice Cream (made with coconut milk!)

No muss, no fuss… just straight up chocolate decadence without the dairy and sugar.

Dark Chocolate Low-carb Dairy-free Ice Cream

Dark Chocolate Low-carb Dairy-free Ice Cream… kind of tastes like fudgecicles!

 

Too good to be true? Nope!

There are a couple things I will admit.
I am a fiend for dark chocolate and I am a sucker for ice cream

I don’t think I could ever stick to a way of eating that made these two things totally off limits for me. Thankfully, Wheat Belly is all about healthy ingredients, not about being militant, so there is wiggle room for my indulgences. Yay!

However, I have realized that as much as I love heavy cream (wonderfully low carb!) and dairy, that some non-cheese dairy products tend to trigger an upset stomach for me, and weight gain. This is also the case with many of my friends following this way of eating, so I experimented a little with making coconut cream ice cream. I have no doubt that I will be tweaking this recipe in the future (I’d like to up the creaminess without adding dairy), it’s still really a good base recipe that I will definitely do again.

I’m surprised that I really can’t taste the coconut flavor in this recipe, although I thought it would be a good match for the chocolate. I think that the dark chocolate cocoa is just a much stronger player, and drowns out the coconut. I will be keeping my eyes open for a deal on a higher quality dark chocolate cocoa powder, but this is what I usually have on hand and it worked just fine. I’m imagining this now with a nut butter sauce, or maybe toasted sweetened nuts on top… or a blop of this ice cream in my coffee πŸ˜€

Dark Chocolate Low-carb Dairy-free Ice Cream

  • 2 cans full fat coconut milk
  • 1/2C dark cocoa powder (I used Hershey’s Special Dark)
  • pinch of salt (optional)
  • pinch of cayenne pepper (optional)
  • pinch of cinnamon (optional)
  • 1 Tb vanilla
  • Sweetener of choice equaling about 1/2C or to taste (I used about 1/4 C Torani sugar-free caramel syrup and 1/4C Swerve)

Thoroughly mix all ingredients in the blender. Finish up by using an ice cream maker or just pour into a freezer container and freeze until firm. Makes about 8 servings.

 

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{Easy!} Banana Walnut Bread… Gluten-free, Grain-free and Dairy-free!

{Easy!} Banana Walnut Bread… Gluten-free, Grain-free and Dairy-free!
Grain-free Banana Walnut Bread, Warm from the oven!

Grain-free Banana Walnut Bread, Warm from the oven!

 

Banana bread is one of those traditional flour-based foods that offers a lot of homemade comfort; from the amazing smell of it baking to the wonderful banana nut flavor, it’s a favorite of many. Unfortunately, when it’s made with wheat flour, it has all the appetite stimulating and inflammatory effects of grains that we work to avoid. Lucky for us grain-free peeps, using a combination of almond flour and coconut flour, this was a pretty easy recipe to tweak πŸ˜‰ (If you are avoiding dairy, make this with the coconut oil, and obviously don’t spread with butter.) My son couldn’t get enough of this, and I’ve made it twice this past week! Everyone who’s tried it here thus far has given it a thumbs up, so it’s definitely a new staple in our house.

Bananas are one of those borderline forbidden fruits that are relatively high in carbs, and yet have a texture, flavor, aroma and nutrient profile that makes it appealing in small quantities. If you are watching your carb count, this banana bread can still fit into most diets… 16 slices in a loaf ends up being about 5g net carbs per slice. Not too shabby, as it’s pretty filling! We follow Wheat Belly, and though fruit is eaten in moderation, we find that this works for our personal limits. Note: in the pictures you may notice that I added a few chopped dried cranberries (1/4C). This raises the carb content by about 1-2g per piece, but since it was mainly my son eating this loaf, I wasn’t concerned about it.

I usually use dry sweeteners such as Swerve or Truvia, but in this case, I used Torani sugar-free caramel flavored syrup. I found it in the aisle with the coffee πŸ™‚ Caramel was a great flavor addition, but I’m sure that maple or hazelnut would be wonderful as well… I just used what I already had on hand. I will be honest, in that I don’t really care for the flavor of this syrup on its own or as a topping due to the sweetener, but mixed into the batter, it was wonderful! If you don’t have the syrup, you could use a dry sweetener and increase the water in the recipe.

Mashing bananas with my vintage dough blade. Love this tool!

Mashing bananas with my vintage dough blade. Love this tool!

Grain-free Banana Walnut Bread

  • 1 C almond flour
  • 1/3 C coconut flour
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 TB coconut oil, melted (or butter)
  • 3 eggs
  • 2 ripe bananas, mashed
  • 1/3 C sugar-free syrup (I used Torani caramel flavored)
  • 1 TB vanilla
  • 2 TB water
  • 1/2 C chopped walnuts (optional)

Directions: Preheat oven to 350 degrees. Grease a bread pan with butter or coconut oil. (I used a silicone bread pan, and rubbed it with butter.) Combine almond flour, coconut flour, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine completely. In a separate bowl, combine mashed bananas, eggs, coconut oil, syrup, vanilla, and water. Add to dry ingredients and mix until combined, mix in walnuts.

Batter, mixed and ready to go in the pan

Batter, mixed and ready to go in the pan

 

Pour into prepared pan and smooth out on top. Bake at 350 for a total of 40-45 minutes (or until a skewer inserted in the middle of the loaf comes out cleanly), rotating once halfway through baketime. Remove to wire rack to cool, removing from pan after cooling slightly. Serve with butter, whipped cream or cream cheese. (Total carbs about 80 for the loaf, 5g net carbs each for 16 slices.)

 

Grain-free Banana Walnut Bread, fresh from the oven, Mmmmm!

Grain-free Banana Walnut Bread, fresh from the oven, Mmmmm!

 

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Grain-free Belgian Waffles {with dairy-free option}

Grain-free Belgian Waffles {with dairy-free option}
Grain-free Belgian waffles

Grain-free Belgian waffles with a little butter and frozen raspberries!

Crispy on the outside, soft on the inside, it’s a wonderful switch from eggs for breakfast, especially if you need to feed children or teens. Also great as a base for desserts, Belgian waffles are classic! But they are also usually full of wheat and high carb… We purchased a Belgian waffle maker for Christmas this year, and I have been experimenting with all sorts of alternative grain-free batters that will cook up into those wonderful waffley shapes!

I have used the MIM batters with mixed results, they tend to be a little softer overall and slightly dry, so need a little more tweaking before I can give you a very low-carb recipe that I am truly pleased with. That being said, this recipe is more moderate carb, and is a definite winner for taste and texture.

Freezing Belgian Waffles to reheat later!

Freezing Belgian Waffles to reheat later!

Many of us, as adults, are very conscious about eating grain-free and not eating sugar, but we still have children or teens who can tolerate a higher carbohydrate exposure without any ill effects. This recipe still has 40% fewer carbs than Eggo waffles, (27g in two Eggo waffles vs. 16g in 2 sections of this recipe), so I believe it does have a place in the healthy kitchen. My son isn’t crazy about the texture of flaxmeal, which makes some of the other lower carb waffle recipes unappealing to him, and we weren’t thrilled with the texture of the coconut flour waffles either, so in the meantime, this is a good solution! If you are abiding by Wheat Belly, and prefer to keep your carb exposure to 15g or less per meal, you may want to give this one a pass.

I have hesitated to post this recipe, not because it isn’t easy and delicious (it is!) but because it’s not quite as low carb as what we normally eat. It also uses some potato starch, which is an ingredient I generally steer away from because it’s more or less a junk carbohydrate…. If you are offended by using starches, don’t make it πŸ˜‰ I just happen to have a teenage son who is also a very picky eater, and this recipe strikes a balance for him as far as I am concerned. The convenience of making these ahead of time and being able to pop them in the microwave or toaster is a nice change too!

Grain-free Belgian Waffles

Combining Ingredients

Combining Ingredients

Ingredients:

  • 1 1/4 C almond flour
  • 1/2 C potato starch
  • 2 tsp baking powder
  • 1 TB sweetener (I used Truvia)
  • pinch of cinnamon
  • 2 eggs, beaten
  • 1/4 C sour cream (or canned coconut milk for non-dairy)
  • 1/4-1/3 C milk (or almond milk for non-dairy)
  • 1 TB vanilla extract
Into the pre-heated waffle maker

Into the pre-heated waffle maker

Directions:

Preheat waffle maker. Combine dry ingredients in medium mixing bowl. Add wet ingredients and mix completely. Spoon batter into waffle maker and cook to desired doneness. (How much batter you use will depend on the size and shape of your waffle maker. Mine is a round shape with 4 sections, and this recipe fills the waffle maker 3 times, giving me 12 waffle sections total.) Top as desired with sugar-free syrup, fruit, whipped cream, or whatever you prefer!

One full waffle has 4 sections, 8 carbs per piece.

One full waffle has 4 sections, 8g carbs per section.

 

 

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Cashew Sandies {Grain-free, Sugar-free, Egg and Dairy-free}

Grain-free Cashew Sandies

Grain-free Cashew Sandies

 

These Cashew Sandies are my take on a traditional Pecan Sandie that I often baked at the holidays. The cashews do a wonderful job of standing in for the sweetness of pecans in this recipe, and it’s a good thing I made them small, as they are quite rich! It’s a lightly sweet cookie, much like a shortbread.

There are times when recipes take lots of tweaking and fussing, and other times where they are the result of happy experimentation… this is the latterΒ  πŸ˜‰Β  I was using lovely raw cashews to make cashew butter for a brownie recipe (that I will be posting soon), and after processing about a cup of raw cashews to the point of being finely ground, I added 1Tb of Nutiva coconut oil and continued to process until the mixture came together as a “nut butter”. One thing that I noticed right away, was that the texture of the cashew butter was smooth and very similar to the finished dough for pecan sandies… so I added a few more ingredients to add bulk, lift and flavor, and the following recipe is the result. I’ll be adding them to my holiday baking this year, and I hope you do too!

Note: I would normally sift powdered sugar over the top of a pecan sandie, but I didn’t have any powdered Swerve or erythritol on hand, so I just sprinkled a little granulated Swerve on top. Next time I make them, they will definitely look more festive!

Cashew Sandies

  • 1C raw cashews finely ground into nut butter
    with 1Tb coconut oil added for smoothness
  • 1/2 tsp baking powder
  • 3Tb Swerve sweetener (or your choice to taste) plus more for sprinkling
  • 4Tb almond flour
  • 1tsp vanilla extract
  • 1Tb Nutiva virgin coconut oil (can use refined or butter in its place)

Directions:
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Using a food processor, combine all ingredients until a soft dough forms. (I made the cashew butter in the food processor and then added the remaining ingredients.) Form into 1” balls, and flatten slightly on baking parchment. Bake for 12-15 minutes, until the cookies are just starting to brown delicately at the edges (I turn pan once during baking.) Remove to a rack to cool. Sprinkle sweetener over the top or sift with powdered sweetener. Do not try to lift cookies from parchment until they have cooled and become more sturdy. Makes about 24 cookies.

Cashew butter made from raw cashews and coconut oil

Cashew butter made from raw cashews and coconut oil.

Slightly flattened 1" balls on baking parchment

Slightly flattened 1″ balls on baking parchment

Cooled and delicious Cashew Sandies

Cooled and delicious Cashew Sandies

Cashew Sandies: Perfect after-school treat for my hungry teen!

Cashew Sandies: Perfect after-school treat for my hungry teen!

 

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My Favorite Guacamole!

My Favorite Guacamole

My Favorite Guacamole! Avocados are an abundant source of Omega-3 fatty acids, fiber, potassium, and folate, along with vitamins A, C, E, K and B6. The many different anti-oxidants found in avocados help prevent inflammation.

Guacamole burgers with Muenster cheese and Low-carb buns

Baby Guacamole burgers with Muenster cheese and Low-carb buns

This is a guacamole recipe that I tweaked years ago, and I am often asked for the recipe when I take it to parties to share with friends. It’s naturally grain-free, gluten-free, Wheat Belly and primal friendly.

Tonight I’ve made a 1/2 batch to serve on grilled burgers with melted muenster cheese and grain-free, low-carb buns. Mmmmmm! It’s also great as a dip for veggies, low-carb cheese crackers and even pork rinds πŸ˜‰ Low-Carb and lovin’ it!

The Low-carb bun recipe isn’t mine; it was posted by a fellow WB cook on the Wheat Belly Recipe Central page if you’d like to have a look! Check the “posts by others.”

My Favorite Guacamole

  • 4 ripe avocados
  • 1 lime, juiced
  • 1/2 medium vidalia or white onion, chopped
  • 1-2 garlic cloves, minced
  • 1 vine-ripe tomato, diced
  • 1 canned roasted chipotle pepper, seeded and diced (or use fresh hot pepper to taste)
  • 1 big handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground pepper

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.

 

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Spicy Mussels with Cilantro, Fennel, Sun-dried Tomatoes and Chilis {Grain-free, Low-carb, Primal}

Healthy, low-carb and flavorful!

Spicy Mussels

Spicy Mussels in broth.

Some dishes are naturally grain-free and low-carb. Mussles is one of those, though in the old days, I would have sopped this up with crusty bread. For the most part, we aren’t big on eating breads anymore (even the grain-free ones) but if you are, by all means, enjoy it with this broth!!

This is one of those thrown-together recipes that just sort of happens and is dependent on what I have on hand. We had a bag of mussels to use, so I decided to saute some diced vegetables in coconut oil, add some chicken broth and chopped cilantro, and use the broth to steam mussels.

Again, not so much of a recipe as a list of ingredients that can change depending on what you like and what you have on hand. This had a nice spiciness to it without being too hot, and the ginger, garlic and cilantro add balance. The sun-dried tomatoes are slightly tangy and sweet, softened in the broth, and the fennel adds a slight hint of sweetness as well.

Spicy Mussels

  • coconut oil
  • a few cloves of garlic, diced
  • tablespoon or so of chopped fresh ginger
  • several sun-dried tomatoes, chopped
  • 1/2 onion, chopped
  • 1/4- 1/2C fennel, chopped
  • 1 hot salsa pepper, chopped

Saute all above ingredients together until they begin to soften.

Sauteing chopped vegetables to soften.

Sauteing chopped vegetables to soften.

  • 4C chicken broth
  • 1/2C fresh cilantro, chopped
  • salt, pepper and spices to taste

Add broth, cilantro and seasonings and bring to a boil.

With broth, cilantro ans spices added in, brought to a boil.

With broth, cilantro ans spices added in, brought to a boil.

 

Add mussels, toss, and steam, covered for several minutes or until mussels open. (Discard any mussels that do not open.)

Mussels steaming in broth.

Mussels steaming in broth.

 

Delicious bowl of mussels in spicy broth!

Delicious bowl of mussels in spicy broth!

 

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Making Gomasio {Sesame Salt}

Gomasio

One of the beautiful things about the world of blogging is that we are in an atmosphere of sharing and learning. While some of my foodie counterparts are grain free, low carb and some are not, there is much to be learned all the way around when paying attention to other writers. Recently, I saw a post by the talented Julie Minten on her blog, Grano Salis, talking about home made gomasio. Hmmmm… I had no idea what gomasio was before that, not to mention that one could make it at home!

So that post of hers sparked an interest and I began investigating more about gomasio and why I might want to attempt to make a batch! It turns out that it is sesame salt, a condiment that is wonderfully flavorful while providing the health benefits of sesame seeds. It is an essential seasoning in macrobiotic diets, and allows one to use less salt while adding flavor.

I have a collection of mortars and pestles, but this is the largest and heaviest, which is perfect for this task.

According to an article by Harold Kulungian, gomasio has medicinal powers that include soothing digestion, adding energy, help in healing inflammatory disorders, and possibly even help with cancer and diabetes. He goes on to talk about how gomasio de-acidifies the blood which leads to more balanced health. His article also provides a recipe if you are interested in checking it out. One of the biggest keys is making sure to grind it by hand, not using a blender. He uses a suribachi (Japanese wooden, grooved mortar and pestle.) Gomasio is also featured in blogs that promote health and beauty, such as at Beauty is Wellness, where Jolene Hart talks about the health and beauty benefits of gomasio made with added seaweed.

After digging around, I was convinced that it would be worth the effort to make my own, and I also decided that I wanted to include some seaweed flakes in half of the batch. I have a nice amount of both white and black sesame seeds on hand as I picked some up recently at our bulk food store. I have sea salt as well as some earth salt that I wanted to include. While it did take awhile to crush by hand in the mortar and pestle, it is delicious and I know I will be keeping a supply on hand from now on! This is my own version, and it varies in salt content from some other recipes I found, but the salt I used seemed milder than usual, so I adjusted. (Scroll down past the images to see the entire recipe.)

Roasting the salts, getting all the moisture out in preparation for grinding with the mortar and pestle.

Toasting the sesame seeds to crisp them slightly and activate the oils. Do not over cook or burn, just get them to the point of crunching when squeezed.

Beginning to grind the sesame seeds and salt in my heavy mortar and pestle.

Grinding the seeds takes time. Be patient.

Grinding the seeds takes time. Be patient.

Finely chopping the seaweed sheets to add to a portion of the gomasio.

Gomasio {Sesame Salt}

  • 1 Tb sea salt (fine)
  • 1 Tb earth salt
  • 6 Tb white sesame seeds
  • 6 Tb black sesame seeds
  • 4 sheets (2″x3″) toasted seaweed (optional)
  1. Begin by roasting the salt over medium heat in a heavy skillet to remove moisture.
  2. Transfer to mortar and grind to a fine texture.
  3. Next, lower heat to medium/low and roast the sesame seeds, stirring frequently until they are lightly toasted and crunchy, but not dark.
  4. Carefully transfer to mortar with the salt and begin to grind in a gentle crushing motion to release the oils. Have patience, as grinding the seeds by hand will take some time. You may even want to consider this a sort of peaceful quiet or meditation time, just enjoying the process. It took me perhaps 20 minutes to get the consistency I desired, though you may prefer it finer.
  5. If you are not adding seaweed, you are done now, and can store it in an airtight container in a cool, dry place. I found conflicting opinions on whether the seasoning should be refrigerated or not; some said it spoiled in the fridge, others said the opposite. As I can tell already, I will be using this quickly enough that I am just storing it in the pantry with my other seasonings.
  6. If using seaweed sheets, you may want to toast them further in your same skillet, just be sure that they are dry and easy to chop.
  7. When toasted, transfer to a cutting board, and using a large, heavy knife, finely dice the sheets into small flakes and add to the gomasio. Store in an airtight container in a cool, dry place.

Here, I have used gomasio on freshly sliced garden cucmbers. Delicious!

 

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Super Moist Orange Cake (GF) Recipe Review

Super Moist Orange Cake (GF) Recipe Review

Life has been so busy now that S.U.M.M.E.R is officially here… along with yard and garden work, my son being off school, and the fun things to do as well! I haven’t taken the time to post as much as usual, and I do need to get to work on fixing that!

This orange cake is wonderfully moist, a definite must-try!

I am always on the look out for good almond flour recipes, as that has certainly become my favorite flour to work with on a gluten free diet. This recipe is basically a review of one posted by Elana on her gluten free baking blog. (Hers was a twist on a recipe that Nigella featured, and who knows where it came from before that!) Apparently Starbuck’s had a version of this cake in their shops as well, though not sure if it is still available. Once you try this, you will know why this recipe has made the rounds!!! It is delicious, orangey, and seriously moist! Like really, really, wonderfully moist. I may add a glaze when baking it for company or an event (dark chocolate? orange vanilla? cashew cream?) BUT, it absolutely doesn’t need a topping at all.

I normally tweak and adjust recipes depending on what mood strikes me and which ingredients I have on hand, however, I actually followed this one exactly! I know, I was shocked too, hehe. BUT, it was perfect as is! I am so glad that I didn’t alter it to begin with, because now I have a few ideas brewing as to how I can use this recipe as a base for other concoctions.

Boiling oranges for this recipe was a new idea to me, and the results were amazing!

I can’t say that I have ever boiled oranges before, so that was definitely something new to add to the cooking repertoire. My oranges were smallish, so I used 2 1/2 instead of the 2 that the recipe called for. Agave is new to me as well, and was terrific in this recipe. I imagine that honey would be a fine substitute, but the glycemic index of agave is much lower, so I chose to stick with Elana’s version. Also, I used a spring form pan, and greased it with coconut oil, then dusted it with rice flour in order to keep the cake from sticking. I did refrigerate the leftovers, and the cake is fabulous a day or two old, and delicious cold as well. I hope you try it and enjoy as much as we did!

And if you missed the link above, the recipe is HERE.

I baked the cake for 40 minutes instead of 45-50, and as you can see the outside is slightly dark, but not burned. It didn’t seem to affect the taste.

 

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