Raised from Scratch

growing up outside the box: alternatives to processed food and television

Sweet ‘n Spicy! January 2, 2014

chili coconut cup

chili powder coconut cinnamon

almond-butter cup

Two takes on chocolate cups here: almond butter and spicy chili coconut. Both are fabulous and it’s fun to make multiple types. Variety is always appreciated in this house. I’m sometimes guilty of making small desserts because they’re easy to pop into my mouth before a-certain-someone-whose-chocolate-intake-should-be-limited walks into the kitchen and demands one as well. I try to be sneaky, but it rarely works (trying to sneak food is like trying to sneak a quickie – kids ALWAYS know and will ALWAYS interrupt no matter how preoccupied they seemed beforehand). Anyways, my “limiting” little Ella’s chocolate is often simply drawing the line at no chocolate right before bed. It’s easier to justify frequent indulgences when you only buy good seriously dark chocolate, or make it yourself. This is one of the easiest desserts I’ve ever made. EVER. TRY IT!! Make enough to share, and remember that extra spicy chocolate is far less likely to be gobbled up by a child. (Heh, guess I am still a little sneaky.)

Almond Butter Chocolate Cups

Makes about 15 mini cups

¼ cup coconut oil (liquid) – warm over low heat if your oil is cool and solid

¼ cup cocoa powder or raw cacao powder – sifted!

3-4 T. pure maple syrup

Unsweetened almond butter

Whisk together in small bowl until smooth.

Fill about 1/3rd of the mini candy papers with the warm chocolate. Place in freezer 5 minutes, until chocolate is set. Place a small amount of almond butter (¼ – ½ teaspoon) on cooled chocolate, and cover with additional warm chocolate. Return to freezer 10 minutes or until chocolate is set. Best stored in the freezer.

DONE! Welcome to chocolate nirvana.

Taste buds craving a kick like mine? Try this…

Spicy Chili Chocolate

Mix coconut oil, cocoa powder and maple syrup as instructed above. Forget the almond butter and instead add ¼ t. high quality chili powder and a generous dash of ground cinnamon to your warm chocolate before filling your mini candy papers. Sprinkle a tiny amount of the chili powder and unsweetened desiccated coconut (optional) before freezing if you like the look of it, or want to make it easy to identify which chocolate you’re about to eat, because I definitely recommend getting creative with this recipe and adding whatever spices excite you.

Thanks to This Rawsome Vegan Life for posting amazing desserts such as the Give Me Chocolate Almond Butter Cups which inspired this post. This site rocks so check it out if you’re looking for more healthy inspiration!

 

Banana-Coconut Cake with Agave Frosting March 6, 2013

Gluten-free banana coconut cake

Last week I turned 30, and had one of the best carrot cakes EVER to celebrate. Made out of almond flour with raisins and walnuts, topped with coconut agave frosting, containing no gluten, dairy or refined sugar, it was deliciously satisfying and just what I wanted. Total dream cake for someone who loathes a major sugar crash and the subsequent cravings for another high. I have Elena’s Pantry to thank for posting that recipe, and for inspiring this new Banana-Coconut Cake out of a necessity to use up excess frosting which I simply couldn’t let go to waste. So if you use her frosting recipe too, scale it down if you only intend to make one cake.

You’ll notice below that my measurements for this cake are in ounces and grams because I’m trying to use my scale more often, especially when creating gluten-free baked products. It can make a big difference in the finished product, and really it makes it easier for me to record amounts when I’m eye-balling ingredients. I’ve tried to include standard cup measurements as well, but do recommend using your scale if you own one. There’s so little sweetener in this cake because the frosting provides plenty, but even on its own the cake is delicious and healthy. My 3 year old and I like it best featured at one of our frequent tea parties.

I ate my birthday cake to the tune of “Older” by They Might Be Giants, which reminds you with upbeat repetition “You’re older than you’ve ever been…and now you’re even older…now you’re even older…now you’re even older.” After I frosted my Banana Cake this week and sliced some for my little Ella she started singing the tune again, replacing “older” with “sweeter”. Hopefully it’ll make your day sweeter too.

gluten-free banana coconut cake

 Banana-Coconut Cake

Free of gluten, dairy, refined sugar

2 oz coconut oil (1/4 cup)

2 ripe bananas

2 ½ oz honey (3 ¾ Tablespoons)

2 eggs, room temperature

1 t. almond extract

95 grams oat flour (scant 1 cup)

18 grams buckwheat flour (2 ½ Tablespoons)

33 grams almond flour (5 ½ Tablespoons)

42 grams unsweetened shredded coconut (about ½ cup)

1/8 t. sea salt

1 t. baking powder

1 ½ oz chopped dates

Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)

Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.

In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.

Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.

Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe

Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

gf banana coconut cake

banana coconut cake

 

Buckwheat Flax Crepes & Spiced Raisin Mascarpone (gluten-free) October 20, 2012

I have to thank Andrea Drugay for posting a recipe for Easy Flaxseed Wraps on her blog, which inspired a week-long obsession and several new recipes. The original recipe called for 100% flax, and it’s a delicious wrap, but in order to create a gluten-free crepe that I was happy with for breakfast or dessert, I decided to try using a little buckwheat flour as well. And because I’m always looking to incorporate more vegetables into my family’s diet, I tried first grated carrot, then grated zucchini and settled on the latter for this recipe. The crepes are simple to make, and the mascarpone makes them quite memorable, but it’s totally optional – the crepes are marvelous on their own, or filled with fresh peaches and cottage cheese or just bananas and a sprinkle of cinnamon for a healthy breakfast. No sugar is called for in the crepe batter, but a little pure maple syrup is of course a tasty complement if you’re in the mood for a sweeter treat. At the bottom of this post you’ll find a recipe scaled down to serve 1 person (2 small crepes), and more pictures of some of the many crepes I made this week.

Buckwheat Flax Crepes:

Crepes are gluten-free, sugar free and dairy free if using coconut oil

 

¼ cup buckwheat flour

½ cup flax seed meal

1 t. baking powder

1 t. ground cinnamon

¼ t. sea salt

2 T. coconut oil, earth balance or butter, melted

4 eggs

½ cup finely grated zucchini (about 1/3 medium zucchini)

2 T. water

Spiced Raisin Mascarpone Cream:

½ cup raisins

¼ t. cinnamon

1 whole clove or a dash of ground cloves

3 T. water

3 T. unsweetened pure apple juice, or water

½ cup mascarpone (Italian cream cheese)

In a small saucepan, combine raisins, cinnamon, clove, water and juice. Bring to a simmer and cook 6-8 minutes, until raisins are plump and liquid has been absorbed. Assemble crepe ingredients while raisins are cooking. Remove from heat, remove and discard clove and let cool.

In medium bowl, whisk together buckwheat flour, flax meal, baking powder, cinnamon and salt. Pour in melted coconut oil or butter, add egg, water and zucchini, and mix well. Preheat a small nonstick pan over medium heat and lightly coat with coconut oil (a couple drops will do). Once pan is hot, pour ¼ cup crepe batter into the pan and quickly tilt the pan to evenly distribute the batter over the pan. Crepes should be thin – use just enough batter to cover your pan. Cover the pan and cook approximately 1 ½ – 2 minutes or until the batter has cooked through (no need to flip). Move crepe to a plate, lightly oil your pan again and repeat. Recipe yields 8 crepes.

Once you’ve given the raisin mixture a few minutes to cool (Remember to find and discard the clove!), pulse in a food processor 30 seconds. Move to a small bowl and fold in mascarpone, mixing well.

Serve crepes with the raisin-mascarpone cream, sliced bananas and a drizzle of maple syrup. Or forget the bananas and create a crepe cake, spreading the raisin-mascarpone cream between 4 or more layers of crepes and slice like a cake.

Amounts for 1 serving (makes 2 crepes):

1 T. buckwheat flour

2 T. flax seed meal

¼ t. baking powder

¼ t. spice (mix it up depending on your fillings)

Generous pinch of sea salt

½ T. coconut oil, earth balance or butter, melted

1 egg

2 T. finely grated zucchini

1/2 T. water

For Carrot Crepes: substitute finely shredded carrots for the zucchini

For 100% Flax Crepes: replace buckwheat with flax meal (3/4 cup total for full recipe)

 

Apple Rhurbarb Crumble with Fresh Ginger (includes gluten-free variation) July 1, 2012

I really lucked out with my apartment in Chicago. I’m close to the Brown line train, have a fabulous produce market at the end of my street, and a landlady who maintains a beautiful garden in the back yard and generously encourages me to use as much rhubarb and kale and I am inclined. I’d never done much with rhubarb before last summer when I moved in, but I did manage to come up with a few great desserts using that enormous plant, and I’m happy to say that I’m no longer intimidated by rhubarb. In fact I’ve already come to like and appreciate its unique tartness and beautiful color. I’m happy to share this crumble recipe with you which I created last fall and tested again last week (gluten-free this time). It’s vegan to boot!

Perfect served warm on its own or with ice cream.

Apple Rhubarb Crumble with Fresh Ginger

For Crumble:

¾ cup white whole wheat flour OR gluten-free oat flour

½ cup old fashioned oats (be sure to use GF oats if there’s an allergy)

½ cup packed brown sugar

½ cup chopped pecans (optional)

½ t. fine sea salt

½ t. ground cinnamon

¼ t. ground ginger

4 T. coconut oil

For Filling:

½ cup sugar

2 T. cornstarch

16 oz prepped rhubarb, cut into ½-inch pieces

16 oz prepped apples, peeled, cored, chopped into 1-inch pieces

1.5 T. fresh ginger, peeled, finely chopped

1 T. pure vanilla extract

Preheat oven to 350 degrees. Grease 3 quart container with coconut oil.

Combine ingredients for the crumble in a small bowl, adding the coconut oil last after the dry ingredients have been mixed. Allow the mixture to cool in the freezer while you make the filling.

Rub sugar and cornstarch together in a large bowl, then add the rhubarb, apples, fresh ginger and vanilla. Mix thoroughly and pour into greased baking pan. Top with crumble, allowing medium-sized chunks to hold together as they have cooled in the freezer.

Bake 40 minutes or until crumble is golden and the filling bubbles. Allow to cool 15-20 minutes before serving.