Pudding? Frosting? Pie filling? Yes!

Our friends Megan (massage therapist extraordinaire) and James (one half of Red Apple Butchers) came up with a snack idea that I thought would make an awesome pie filling or frosting.  Or, yes, you can just mix it up and eat it with a spoon.  Let’s start with the star of the show, the cultured dairy pudding:

Ingredients:

This will make enough to fill a 9 in pie crust, frost a one layer 8 in cake or just mix it up and store it in the fridge for the next time you want a serving or two of pudding!

  • 2 cups creme fraiche or whole milk, unsweetened Greek style yogurt or use a little of each.  The creme fraiche is easy to make yourself and adds a nice tangy flavor.  The cream also whips up nicely for added lightness to this rich food.
  •  1 cup smooth nut butter, any one of these are delicious: almond, hazelnut or peanut butter
  • 3-4 dropperfuls of Whole Foods brand vanilla stevia
  • 2-3 Tablespoons unsweetened cocoa powder
The nut butter sank to the bottom, all the ingredients ready for blending!

Creme fraiche and cocoa powder are so good together!

Method:

Add all the ingredients to a big bowl and use a mixer to whip them together into a smooth, fluffy bowl of deliciousness.   Taste and add more stevia or cocoa powder to your liking.  The mixture will be like pudding, you can make it thicker by adding more nut butter or thinner by adding plain heavy cream or more creme fraiche.

Now you have a cultured dairy pudding snack.  Which you can eat right now or use to frost a cake or cookies!

But, wait, what about making a cream pie?  Chill your pudding in the fridge while you get to baking.

Set your oven to 350

Chocolate Hazelnut Pudding Pie

Chocolate Hazelnut Pudding Pie

 Pie Crust Ingredients:

  • 2 Cups Blanched Almond Flour- I always use Bob’s Red Mill Brand
  • 2 Tablespoons unsalted pasture butter
  • 1 large organic farm egg
  • a pinch of salt

Method:

Blend all of the ingredients together in a food processor.

Press the dough evenly into a 9 in pie plate and bake at 350 for 10-14 min, until firm and starting to brown.

Cool the crust completely and then add  the above pie filling.

Refrigerate the pie for at least an hour before serving.

When it’s time for pie, whip up 6-8 ounces of fresh cream.

Cover the top of the pie completely with the whipped cream and top with chopped roasted nuts and maybe even some chopped dark chocolate.  Sugar free has never tasted this good!

Yes please!

Yes please!

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Better Than Butterfingers

Here is a little update to the Raw Bars  recipe I put up almost 2 years ago.  I can’t believe how long it’s been since I started this blog.  I have collected so many recipes and am really looking forward to finishing my cookbook called, of course, The Candida Diaries- A Holistic Cookbook.  I have made it to the final editing stages after I put my foot down, no more new recipes!  Those are going into a separate, as yet unnamed, cookbook file.  Along with this one, which I think will become one of your favorites.  My friend Bobbie taste tested these for me, she says they are just like the Butterfingers candy but better, and healthier too!

Ingredients:

1 cup roasted, salted peanuts

1/2 cup ground flax seeds

1/2 cup unsweetened coconut flakes

1/2 cup peanut butter- I used chunky

1/4 cup coconut oil- very soft to liquid

1 and 1/2 dropperfuls of vanilla stevia- I used Whole Foods brand liquid Stevia with vanilla

Method:

Add all the ingredients to a food processor fitted with a steel blade and pulse to combine.

Taste and adjust the sweetness and vanilla.

Press into an 8×8 glass pan.  Cover and refrigerate for at least an hour.

When the bars are set you can cut them up into squares.

Eat them cold, they get very soft at room temperature!

Alternatively, crumble cold bars over thick, tart yogurt for breakfast or dessert.

Coconut Bread

This recipe belongs to Kelly and came from her amazing blog:  The Spunky Coconut, lots of other great recipes to check out there but first: bread.  It is gluten-free, grain-free, dairy-free and, if you leave out the touch of molasses, it’s as near as you can get to carb free bread, thank you Kelly!!

A quick note: make sure that your ingredients are room temperature so that the bread cooks evenly.
Made with coconut flour and almond meal, I can't wait for my sprouts to be ready so I can make one of my favorite sandwiches: avocado, sprouts, onion and mayo.

Made with coconut flour and almond meal, I can’t wait for my sprouts to be ready so I can make one of my favorite sandwiches: avocado, sprouts, onion and mayo.

Here’s The Spunky Coconut’s recipe, I made only a few changes:
Wet Ingredients:
1 cup coconut milk, room temperature – use the canned, organic kind.
4 whisked eggs, room temperature
1/4 cup melted coconut oil
1 tbsp apple cider vinegar
1/2 tbsp organic black strap molasses (original recipe calls for 1 tbsp Honey.  The molasses adds 7 grams of carbohydrates along with some nutrition! Omit sweetener entirely for lower total carbohydrate count.)
Dry Ingredients:
2 cups almond flour (I have used both Bob’s and Honeyville in this recipe)
1/2 cup  coconut flour, sifted to remove any lumps
2 tbsp psyllium husk POWDER
1 tsp sea salt
3/4 tsp baking soda
Instructions:
Preheat the oven to 350 degrees.
1) Lay a piece of unbleached parchment paper across the bread loaf pan so that it goes down one of the long sides, across the bottom and back up the other long side.  I used a metal bread loaf pan 4′ x 8′ and it worked perfectly.
2) Grease the two exposed ends of the pan. Set aside.
3) Add dry ingredients to a small mixing bowl and whisk to combine.
4) Add wet ingredients to a medium-sized mixing bowl. Mix with an electric mixer.
5) Add whisked dry ingredients to wet mixed ingredients. Mix with an electric mixer.
6) Using a flexible silicone spatula, scoop half of the batter into the prepared pan, and press it down firmly.
7) Add the rest of the batter to the dish using the flexible silicone spatula, and press down firmly again. (The top should
be smooth and level when you’re finished.)
8) Bake for up to 1 hour. In the metal bread pan I baked my bread for 50 minutes, a knife inserted in the middle came out clean, the top had risen, felt a bit springy to the touch and was nicely browned.
9) Let the bread rest in the pan until cool.
Say cheese- small and very filling, goes great with  soup : - )

Say cheese! A small and very filling little sandwich that goes great with soup.

Chocolate Cake

This recipe will make 20 cup cakes or one decadent birthday cake.

This Father’s day I wanted to make my dad a dessert that would be both decadent and diabetic friendly.   I was aiming for brownies by combining some ideas from a bunch of recipes I found on line and instead I accidentally made this moist and springy chocolate cake.  I love when that happens!  To sweeten the cake I used a few tablespoons of raw honey (we usually have some left over from making Fire Cider) and then rounded out the sweetness with a small amount of stevia.  I find that using a little bit of a flavorful sweetener like wildflower honey or molasses in combination with stevia takes the bitter edge off  the plant based sweetener without adding loads of sugar to the recipe.  We ate our cake, yes, it’s also gluten free, with whipped cream from the Jersey cows at Highlawn Farm in Lee.

The last piece of cake, great even without the whipped cream!

Preheat your oven to 350 degrees.

Combine the following dry ingredients in a separate bowl and work out any lumps of coconut flour:

2/3 cup unsweetened cocoa powder

3/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

In another large bowl combine the wet ingredients, using a whisk, adding in order:

2/3 cup coconut oil, warmed to liquid

1/3 cup creamy peanut butter

2 Tablespoons almond milk (or soy/dairy milk)

2 Tablespoons strong coffee and/or coffee liquor

3 Tablespoons honey plus stevia to taste- add a little at a time and taste test in between.  If you added the liquor, which is quite sweet, use only 1 Tablespoon of honey.

1/2 teaspoon vanilla

6 eggs- I get huge farm eggs that are over 1/4 cup each so make sure your eggs measure at least 1 and a 1/2 cups all together.

Whisk all the wet ingredients into a smooth batter.

Add the dry ingredients to the batter in several stages, stirring well to combine in between.  The batter will be like thick brownie batter.  Bake at 350 for 22 minutes (or until just set in the center)  in a well greased 8×8 pan.  Be careful not to over bake, a knife inserted into the center should come out clean so check the cake after 20 minutes.  It should be springy, moist and really rather decadent with a dollop of freshly whipped cream and maybe some sliced ripe strawberries!

A half recipe will make 10 cupcakes, bake them at 350 for 16 minutes, until just done.

Have Your Cake and Eat It Too

Yoshi checking out the Coconut Cake with Lemon Coconut Frosting

Dana found some coconut flour for me at Deals and Steals in Northampton a few days ago and I decided it was time to try making a cake.  Yes cake, similar to yellow cake, this coconut flour cake is moist and deliciously cakey, and you can eat it too!  No gluten, no dairy, no added sugar, it’s perfect for those with allergies, Candida and gluten intolerance.  The package of coconut flour had some helpful tips for baking and their website is also pretty informative. I found several similar recipes for cakes made with coconut flour from Nourished Kitchen and Nourishing Days and decided to go with a half recipe, with minor changes, from Nourished Kitchen and the frosting recipe from the second site.  I made the mistake of making the frosting while excitedly waiting for the cake to bake.  Sigh.  The frosting is easy but when it gets to the correct consistency it needs to go directly on a COMPLETELY cooled cake.  So start making the frosting after the cake has cooled. It still tasted just fine but it could have been a little more picture perfect and I think the frosting would have stuck to the cake better. Guess I’ll have to make another one, this time with lime and dark chocolate ganache!  I’ll post some variations soon.

Coconut Flour Cake: Ingredients

  • 6 large eggs or 5 HUGE eggs ( local, organic, free range, for chicken’s sake)
  • 1 cup coconut milk
  • Stevia to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon lemon extract
  • 1 cup coconut flour, plus extra for greasing the pan
  • 1/4 teaspoon baking soda
  • a pinch unrefined sea salt
  • coconut oil, for greasing the pan

Coconut Flour Cake: Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Beat the eggs, one cup coconut milk and stevia together with vanilla, coconut and lemon extracts until smooth, creamy and uniform in both color and texture.  I didn’t have coconut extract so I used a bit more lemon and vanilla.  Use what you have, improvise what you don’t!
  3. Add the coconut flour, baking soda and unrefined sea salt into the mixture of eggs, stevia and extracts, and continue to beat until a smooth batter forms.  Taste and adjust for sweetness.
  4. Grease and flour an eight-inch cake tin.  I used a spring form pan and kept the cake on the bottom piece as a serving ‘dish’.
  5. Pour, or spoon, the cake batter into the greased and floured tin, shaking to even out the batter and smoothing it with the back of a spoon or with a rubber spatula.
  6. Bake in an oven preheated to 350 degrees Fahrenheit for about 35- 40 minutes, or until the cake separates from the sides of the tin and a toothpick inserted into the cake’s center comes out clean.
  7. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice half a lemon right over the whole cake, making sure to evenly distribute the juice.
  8. Allow the cake to cool completely before frosting with the coconut frosting below.  This is important, the frosting will slide around instead of stick to the cake if the cake is still warm.  How do I know?  I ran out of time and hastily frosted an almost cooled cake.  It still tasted good but definitely lost some points on aesthetics.
  1. Cooling the cake, its still on the bottom of the spring form pan. I assaulted the top with a fork and squeezed a lemon over the cake for extra flavor. The holes from the fork will be covered by the frosting.

YIELD: one eight-inch cake.  Original recipe from Nourished Kitchen is doubled and makes 2 eight inch rounds, perfect for special occasion layer cakes!  Here’s the original recipe.

TIME: about five to ten minutes (active time), forty minutes (baking time), forty minutes to one hour (cooling time)

Nutrition Info (I did the calculation myself  using the nutrition info on the packages)  One 8 in cake, 16 slices, without frosting: Calories 95  Fat 5.6  Fiber 2.5  Carbohydrates 2  Protein 4

With Frosting: Calories 154  Fat 12 Fiber 2.5 Carbohydrates 2 Protein 4

Remember, the fat from coconut oil is good for you and helps combat Candida, and that’s just the beginning!

Coconut Lemon Frosting
Recipe notes: Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water or putting it in the hot oven for a few minutes.

Ingredients

  • 1/2 cup coconut oil, melted in a glass bowl
  • 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey or powdered stevia)
  • 1 packed teaspoon lemon zest (use an organic lemon other wise you’ll be zesting chemicals, gross)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Directions

  1. Mix all ingredients into the warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

    Mixing the ingredients in the warm coconut oil. After it has been in the freezer for 3 minutes start checking it frequently.

  2. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough.   Original recipe with an alternate coconut cake recipe here.

    Whipping the frosting as soon as the oil starts to get cloudy (cool). Make sure to scrape the sides of the bowl while you whip the frosting together!

    And….there you are, having your cake and eating it too!

    No more cake-less birthdays!