Posts tagged #gluten free

Sugar free, Gluten free, Dairy free chocolate cake

Ingredients for the cake portion of the recipe

  • 1 1/2 Cups Avocado mashed (360g)
  • 3/4 Cup Monk fruit sweetener (Link to purchase in the bottom)
  • 1 Tbsp Vanilla extract
  • 6 Large eggs separated
  • 4 Oz Lily's stevia sweetened dark chocolate chips
  • 66 g Coconut flour sifted (Roughly 3/4 cups - but weigh it instead!!! - (Link to purchase in the bottom)
  • 90g Tapioca flour (Link to purchase in the bottom)
  • 2 tsp Baking soda
  • 3/4 tsp Sea salt

Ingredients for the Chocolate Cream frosting:

  • Pecans to garnish (Soak your pecans for 8 hours and allow them time to air dry)
  • 1/2 Cup Light coconut milk
  • 2 Egg yolks
  • 1/3 Cup monk fruit sweetener (Link to purchase in the bottom)
  • 3 Tbsp Coconut cream ( either buy coconut cream or place a can of full-fat coconut milk sit in your fridge overnight. Dispose the liquid and use the remaining cream)
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Sea salt

Directions

How to make the cake portion:

  1. Preheat your oven to 350 degrees and oil two 9-inch cake pans with coconut oil (up the sides) and set aside. I prefer using a convection oven as the moisture will create a really moist cake. 

  2. Place the avocados in a food processor and process till smooth. Transfer the mixture into a bowl

  3. Add the monk fruit sweetener, vanilla and egg yolks into the avocado bowl. Place the egg whites in a separate bowl. Beat the avocado mixture until creamy and well mixed. 

  4. Place the chocolate chips into a small, microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted. Add the chocolate into the avocado mixture and beat until well incorporated.

  5. In a separate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.

  6. Beat the egg whites on high speed until they form stiff peaks, which takes about 4 minutes.

  7. Gently place the whipped egg whites into the bowl with the cake batter and GENTLY fold them into the batter until no white streaks remain.

  8. Divide the batter between the two prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool to room temperature in the pans.

How to make the frosting:

  1.  place the coconut milk and egg yolks in a medium pot and whisk them together. Set the temperature to medium heat and add in the coconut sugar, coconut cream, honey, vanilla and salt. Whisk constantly until the mixture is thick enough to coat the back of the spoon, and is JUST about to boil about 6-7 minutes.)

  2.  Place into the refrigerator for 20 minutes to let it thicken.

  3. Once the mixture has thickened, frost away.

  4. Refrigerate overnight to harden.

These are the hard to find  products I used in this recipe:  

Posted on January 19, 2017 and filed under Recipes and Nutrition.

High protein, sugar-free, gluten-free, and dairy-free 1 minute brownie

If you have a sweet tooth, but don't want to jeopardize your clean eating, I highly recommend you try out this brownie recipe. As I cut all of the sugars from my diet, I had to find new ways to satisfy my sweet tooth. This was particularly difficult during competition prep, when my coach wouldn't even allow me to eat fruit! This recipe uses ingredients that have a high protein content (eggs and protein powder), does not contain sugar, gluten, or lactose. This brownie is completely safe to eat - even during contest prep!!!! I promise you'll want to eat this brownie for breakfast... Except you won't be feeling any guilt!

 

Ingredients:

A measure of protein powder (the product I use called bone broth protein - it is high in collagen and does not contain dairy - see link below)
A TBSP of coconut flour (I like Bob Red Mill's, see link below)
2 TBSP of monk fruit sweetener (My favorite sweetener! Tastes like sugar - see link below)
1/2 teaspoon baking powder
1 egg
1/4 cup cashew milk (or any other 'milk' alternative soy, almonds, etc.)

Optional ingredients: 1tbsp of nut butter, and 1 teaspoon of Lakanto chocolate powder. These ingredients make the brownie extra yummy - but it depends if you can afford the added fats or not. 

How to:

Mix the egg and the cashew milk in the mug. If you are adding peanut butter start mix it in with the egg mixture. It won't dissolve completely, but that's ok. Mix in the dry ingredients in the mug till you achieve a homogeneous dough. Microwave it for anywhere between 60 seconds and 1 minute and 20 seconds (some microwaves take a little longer - you may have to play with yours and see).

Enjoy!!!!! 

Best Raw Pumpkin Pie Recipe for Thanksgiving

I love pumpkin pie. It is the one thing I look forward to all year.... However, I do not love the effect that dairy and flour has on my body. Since banning both these bad boys from my diet - after all I do not have to gain 1000lbs in a year like a newborn calf - I had to find alternatives to this holiday staple. The best recipe I have found is Mathew Kenneys' pumpkin pie with shortbread crust. If you are unfamiliar with Mathew Kenney, he is a gifted chef that finds way to make raw dishes taste better than regular ones. In fact, if you are every in Santa Monica, CA his restaurant, M.A.K.E., is a must visit. I went and I think I ate for hours. I didn't want to leave. HIs food is... delicious.

Anyway, here is his recipe that I am following and giving my family. This recipe is Bella approved - meaning my one year old ate it and loved it!

Crust:

  • 1/2 cup shredded coconut
  • 2 cups cashew flour
  • 2 tbsp agave nectar
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

To make the crust: In a dry vitamix container make a flour out of the shredded coconut. Make it as fine as possible. In a food processor combine coconut flour, cashew flour, and remaining ingredients for curst. Process till mixture can be pressed between fingers. Press into a 9 inch tart pan.

Filling

  • 1/2 cup cashew flour
  • 3/4 cup agave nectar
  • 1/2 cup carrot juice
  • 1 tbsp lemon juice
  • 1/2 cup raw pumpkin
  • 1tsp vanilla extract
  • 1 vanilla bean scraped
  • 1 1/2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 teaspoon ginger
  • Pinch ground cloves
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted.

To make filling: Blend all ingredients in a vitamix except for the coconut oil. Slowly blend coconut oil till the mixture is well combined. Pour mixture into prepared crust and put in the freezer till it is hardened. Then you can keep it in the fridge.

Enjoy and have a healthy and turkey-free Thanksgiving! Turkeys will thank you for that!