Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.
To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
3-4 cups roughly chopped fruit (pretty much any fruit you'd find in a pie should work)
1 tablespoon honey or coconut nectar (optional)
1 tablespoon juice from lemon (optional)
¼ cup almond or coconut milk
1 cup almond flour
½ cup salted pistachios (or some other nut, plus salt to taste)
1 teaspoon each cinnamon and cardamon
¼ teaspoon sea salt (optional)
2 tablespoons honey or coconut nectar
4 tablespoons coconut oil
Preheat oven to 350.
Cook fruit in sauce pan over medium-low heat until fruit begins to soften and get juicy (10'ish minutes)
Stir in lemon, sweetener, and milk.
Pour into pie dish or pyrex.
Combine almond flour, nuts, cinnamon, cardamon, and salt a food processor for ~20-30 seconds
Add sweetener and coconut oil, pulse in food processor until combined.
Crumble topping over the fruit.
Bake for 20 minutes.
I stumbled upon this recipe after experimenting a bit with various grain free baked items for breakfast. This one is by far the most delicious. It's essentially like baked quinoa, but more of a bread consistency. It's incredibly versatile and very tasty. It will definitely become a staple in our house from now on.
2 cups cooked quinoa (cook and cool ahead of time)
1/3 cup unsweetened almond milk (or preferred milk)
4 whole eggs
1 teaspoon vanilla extract
1/2 cup melted coconut oil
1/2 cup arrowroot flour
1/2 cup tigernut flour
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt (optional, recommended if you prefer a savory flavor)
1. Preheat the oven to 350°F and spray with oil a 9x13 glass pan
2. In a food processor or blender, combine the quinoa, eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the melted coconut oil then blend until completely smooth.
4. Sift together the dry ingredients in a large bowl
5. Add the wet ingredients to the dry ones and fold together until well-combined.
6. Pour batter into prepared pan.
7. Bake for 30 minutes.
As my training is starting to pick back up I've been looking for easy foods to replace the typical bars you grab for on the go. With all of my current food restrictions I've had to get a little creative with recipes. In this case, I modified a lovely recipe from the blog in it 4 the LONG RUN to create a tasty cookie full of superfoods. The texture is somewhere between oatmeal raisin and coconut macaroon. The original recipe is vegan but includes honey/syrup and oats, which are off limits for me. So I replaced the oats with slivered tigernuts and the honey with a whole egg. The results were a naturally sweet and tasty little nugget.
1 cup Slivered Tigernuts
1/3 cup of Unsweetened Shredded Coconut
1/3 cup Hemp Hearts
1/4 cup Goji Berries
1 T of Chia Seeds
1 t (heaping) cinnamon
1/3 cup Nut Butter
1 egg (next time I might try two)
1/4 cup Coconut or Almond Milk
Preheat the oven to 350 degrees F.
Mix together dry ingredients.
In a separate bowl combine wet ingredients.
Pour wet mixture into dry mixture, stirring to form a dough,
Spoon dough in small balls (I used a tablespoon) onto a greased or parchment lined baking tray.
I win! It's official. I make the very best grain free granola there is. Of course, the only person voting was me. But I've tried a lot of recipes and in the end, the only one that comes close to traditional granola is my own. So here it is... Ingredients
1.5 cups slivered tigernuts
.5 cup slivered almonds (for nut free granola just use another .5 cup slivered tigernuts)
1/2 cup unsweetened shredded coconuts
1 cup unsweetened banana chips (or 1 cup unsweetened apple chips, if you do this add 1 tsp cinnamon because it's delicious)
1/2 cup currants
1/4 cup melted coconut oil
1/2 cup applesauce (no sugar added, homemade is fine as long as it's not chunky)
1/4-1/2 tsp sea salt (to taste)
- Preheat oven to 300 degrees fahrenheit
- Grind banana (or apple) chips in a food processor until they are broken down to about the size of whole oats. Add the coconut flakes and pulse a few more times.
- Combine all ingredients in a bowl and stir until sticky.
- Press the sticky mess onto a cookie sheet and pat it down until it's a thin later about 1/4-1/2 inch thick.
- Bake for about 35 minutes, until the edges begin to brown.
- Let cool for 5 minutes, then use a spatula to scrape the pan. Allowing the chunks of granola to break up a bit.
- Leave the granola on the tray to cool completely before storing in an air tight container. Eat within 5 days for freshness.
I finally got to reintroduce cocoa after months of following the AIP. So far I've reintroduced egg yolks and almonds without an issue. But sweet peppers and goji berries were a no go. Cocoa seems to be fine so far. But I've struggled to find ways to use it since I still can't have sugar. It turns out there's not a lot of savory recipes using cocoa (duh). Anyhow, I created this very tasty pancake recipe. I made it without honey, so it wasn't sweet. But adding in a bit of honey or maple syrup would definitely kick these up a notch. The consistency was perfect.
1 1/3 cup cooked red lentils
1 cup water
1/4 t salt
3/4-1.5 t curry powder (to taste)
2 T olive oil
Preheat oven to 375f
Line a 9x13 pan with parchment paper and spray with oil.
Combine ingredients in food processor and blend until smooth.
Pour mixture into pan.
Bake for 30 minutes.
If you're going to use it for a sandwich, be sure to let it cool completely first.
Otherwise, have at it.