Archive | September, 2013

Zucchini or Carrot cake

27 Sep

Zucchini or Carrot cake

  • 1 c. all-purpose flour
  • 1 c. spelt
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 1 c. rapadura
  • 3/4 c. butter, melted and cooled
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. zucchini or 2 c. carrot, shredded and smushed dry
  • 1 8-oz. can crushed pineapple, drained
  • 1/2 c. shredded coconut
  • 1 c. pecans or walnuts, chopped

Line cake pan(s) (9 1/2 x 13 or 3 9-inch round) with parchment paper; lightly grease and flour paper.

Stir together the flours, baking soda, cinnamon, and salt.  Beat together eggs, sugars, butter, buttermilk, and vanilla.  Add flour, a little at a time, while beating at low speed.  Fold in zucchini/carrot, pineapple, coconut, and nuts.

Bake 350 degrees for 25 to 30 min.  Top with buttermilk glaze, chocolate ganache, and/or cream cheese frosting.


Cauliflower rice

26 Sep

Cauliflower rice

  • 1 head of cauliflower, soaked in vinegar water ~10 min.; chopped
  • 1 onion
  • 2 Tbs. butter
  • 2 Tbs. coconut oil
  • 2-4 Tbs. parsley seasoning mix (see recipe below)

Pulse cauliflower in the food processor in ~3 c. batches until it is the size of couscous.  Saute onion in butter and coconut oil ~5 min., then add processed cauliflower and seasoning mix.  Cook over medium heat ~10 to 15 min. with lid on.

Parsley seasoning mix:

  • 1/4 c. dried parsley
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1/2 tsp. dried thyme (2 tsp. fresh)

Soaked oatmeal

26 Sep

Soaked oats (4 c. = make ahead and keep in fridge to reheat in oven)

  • 4 c. steel-cut oats
  • 1/4 c. ground flax seed or chia seeds
  • 3/4 c. spelt flour
  • 1 c. kombucha vinegar or apple cider vinegar
  • 8 Tbs. butter
  • 8 Tbs. coconut oil

Combine oats, seeds, flour, and vinegar in a large glass bowl. Add water to cover over 2 inches above oats and stir. Cover and let sit at room temperature for 24 hrs.

The next day, heat butter and coconut oil over medium heat in a large pot. Add the oat mix and bring to a boil over medium high heat. Stir often so it does not stick to the bottom of the pot.

Soaked oats for breakfast (1 c. for one breakfast)

  • 1 c. steel-cut oats
  • 1 Tbs. ground flax seed
  • 3 Tbs. spelt flour
  • 4 Tbs. kombucha vinegar (whey, apple cider vinegar, or lemon juice)
  • 2 Tbs. butter
  • 2 Tbs. coconut oil

Before bed, combine all ingredients in a tall glass jar.  Add water until ~2 inch above dry mix. Let sit on top of refrigerator until the next night.  Melt butter and coconut oil over med-high heat, add the oats mix.  Bring to a boil, let boil a few minutes, then cover and place in a fireless cooker overnight.  If needed, add some water and heat back up in the morning.

Favorite add-ins and combos: almonds, carob chips, coconut milk, shredded coconut, kefir milk, sunflower seeds, walnuts, maple syrup, sorghum; Apple cinnamon raisin, banana sesame seed sorghum, blueberry cinnamon pear, blueberry raisin, blueberry walnut carob chips, peach raisin, peach banana walnut, pear sauce walnut, strawberry banana, strawberry carob chips, strawberry coconut, strawberry raspberry.