Blueberry Sauce

• 2 c. blueberries
• 1 Tbs. coconut sugar
• 1 Tbs. maple syrup
• 1 Tbs. lemon juice
• 2 tsp. tapioca starch
• 1-2 Tbs. water
• 1/2 tsp. vanilla

In a saucepan, heat blueberries, coconut sugar, maple syrup, and lemon juice over medium-low heat. Mash up some of the berries as their skin loosens up (or leave in tact). Combine tapioca starch and water in small bowl to create a slurry. Add to the warm blueberries and stir. Let simmer on low until thickened. Take off heat and add vanilla. Serve warm or cold. Great on cheesecake.

Apple Cake

Apple Cake (adapted from Mama 2’s recipe for Apple Cake)

• 1/2 c. butter
• 1/2 c. unrefined coconut oil
• 2 c. flour (used mix of Bob Red Mill’s Gluten Free 1-to-1, einkorn, and spelt)
• 1 tsp. baking soda
• 1 tsp. salt
• 1 to 1 1/2 c. sugar (used coconut sugar)
• 1 to 2 tsp. vanilla
• 2 eggs
• 3 c. apples, cored and chopped (skins on)
• 1 c. chopped nuts (used walnuts)

Preheat oven to 350 degrees F. Melt the butter and coconut oil together and set aside to cool. Whisk together the flour, baking soda, and salt in a large bowl. In a medium bowl, stir the nuts and apples together. In the stand up mixer, mix together the sugar, cooled butter and coconut oil, vanilla, and eggs until combined. Slowly add the dry ingredients (flour). Then fold in the apples and nuts. Pour into a 13×9 inch pan. Bake at 350 degrees F for 1 hour.

Upside-down pear cake

Upside-down pear cake

For the topping:

• 4 Tbs. butter
• ⅓ c. coconut sugar
• ⅔ c. maple syrup (used Coombs Family Farms Organic)
• ¼ tsp. lemon juice (optional)
• 1 lb. pears, peeled, cored, and sliced

Melt butter over low heat. Add the coconut sugar and maple syrup. Turn heat up to medium-low and bring to a boil. Simmer for 2 to 3 minutes, allowing to foam. Take off of heat, add lemon juice, and set aside. Peel, core, and slice the pears. Grease a 9-inch pan or baking sheet with butter. Pour the cooled syrup into the pan, arrange the pear slices.

 

Cake:

• 1 ¾ c. flour (used freshly ground Einkorn Wheat)
• 1 ½ tsp. baking powder
• ½ tsp. cinnamon (optional)
• ½ tsp. ginger (optional)
• 14 Tbs. butter, room temperature
• ⅓ c. coconut sugar
• ¼ c. maple syrup
• 3 eggs, room temperature
• 1 ½ tsp. vanilla
• ~¼ c. buttermilk

Mix the dry ingredients in a large bowl: flour, baking powder, cinnamon, and ginger. Set aside. Cream the butter and sugars (coconut and maple) together until well mixed. Add eggs and vanilla and stir until combined. Combine the dry and wet ingredients, stirring gently. Add buttermilk if the batter looks a bit too dry.

Carrot Cake

Carrot Cake (adapted from Southern Living)

• 2 c. flour (whole wheat pastry flour works)
• 2 tsp. baking soda
• 1/2 tsp. sea salt
• 2 tsp. ground cinnamon
• 3 large eggs
• 2 c. sugar (mix 1 Tbs. white, coconut sugar, and rapadura)
• 3/4 c. butter, melted and cooled
• 3/4 c. buttermilk
• 2 tsp. vanilla extract
• 2 c. carrots, grated
• 8 oz. pineapple, finely minced and drained
• 3 1/2 oz. shredded or flaked coconut
• 1 c. pecans or walnuts, chopped
• Buttermilk Glaze (see below)
• Cream Cheese Frosting (see below)

Line a 9X13 inch pan with parchment paper; grease and flour the paper; set aside.

Whisk together the flour, baking soda, sea salt, and cinnamon. In a separate bowl, use a beater to mix the eggs, sugar, butter, buttermilk, and vanilla. Add the flour mix slowly into the egg mix and beat on low speed until combined. Fold in the carrots, pineapple, coconut, and nuts. Place in the 9×13 pan, bake at 350 degrees F for 25 to 30 min. Pour buttermilk glaze over the cake while it is hot. Cover with frosting when completely cooled.

Buttermilk Glaze

• 1 c. rapadura sugar
• 1 1/4 tsp. baking soda
• 1/2 c. buttermilk
• 1/2 c. butter
• 1 Tbs. honey
• 1 tsp. vanilla extract

In a LARGE pot, combine the sugar, baking soda, buttermilk, and butter (will bubble up high). Bring to a boil for 4 min, stirring frequently. Remove from heat, add the honey and vanilla. Keep refrigerated.

Cream Cheese Frosting

• 3/4 c. butter, softened
• 11 oz. cream cheese, softened
• 1 c. powdered sugar, sifted
• 1 1/2 tsp. vanilla extract

Beat butter and cream cheese with electric mixer until creamy. Add sugar and vanilla and beat until smooth. Keep refrigerated.

Mom’s banana bread

Mom’s banana bread

• 1 c. rapadura
• 1/3 c. butter, softened
• 2 eggs
• 1 1/2 c. ripe bananas, mashed (about 3 to 4 medium)
• 1/3 c. water
• 1 2/3 c. spelt flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/2 c. chopped nuts

Preheat oven to 350 degrees F. Grease loaf pan(s). Beat sugar and butter together, then stir in eggs. Add bananas and water, beat for 30 seconds. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into loaf pan(s). Bake about an hour, check for doneness with toothpick.

Notes for tweaking: double it and use kefir and water combo and soak.

Syrup for strawberry shortcake

Syrup for strawberry shortcake

• 1/2 c. rapadura
• 1/2 c. water
• 1/2 c. black cherry juice

Bring the sugar and water to a boil, stirring until sugar dissolves.  Remove from heat and allow to cool.  Keep in airtight container in the fridge for up to 1 month.

Can combine 2 Tbs. with the berries before putting on the cake and also pour into holes made in the cake.

Zucchini or Carrot cake

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.

Cheesecake with graham cracker crust

Cheesecake

Crust:

• 2 c. graham cracker crumbs
• 1/2 c. butter, melted
• 2 Tbs. sugar

Combine all the ingredients and stir well.  Press mixture firmly on bottom and up sides of a lightly greased (cooking spray) 9 inch springform pan with 3 inch sides.  Chill thoroughly.

Cake:

• 16 oz. ricotta cheese
• 1 1/2 c. sugar
• 16 oz. cream cheese, softened
• 6 eggs
• 2 tsp. vanilla
• 6 Tbs. flour
• 16 oz. sour cream

Preheat oven to 325 degrees F.  Beat ricotta, sugar, and cream cheese at low speed until mixed through.  Add eggs by beating in one egg at a time and mixing through.  Add vanilla, flour, and sour cream and beat until smooth.  Pour mixture onto the chilled graham cracker crust.  Bake for 1 hour.  Turn off oven (do not open the door) and let cake sit in the oven for 4 hours without opening the door.  Cover and chill 8 hours.  (Best to cook on Friday afternoon and let chill overnight).