Gluten Free Sweet Potato Carrot Muffins

Gluten Free Sweet Potato Carrot Muffins

Hot muffins right out of the oven. Is there anything better? That smell that permeates your kitchen and any other room with door left ajar… simply heaven. I make sure to close all windows and open the door to my bedroom while I bake so that when my head rests on my pillow that night I am lulled to sleep with the delicious scent of baked goods dancing in my nostrils. These muffins are to die for. The sweet earthly flavors of the sweet potato and carrot are a perfect match with the cinnamon and garam masala. Throw in some eggs, coconut oil, almond milk, coconut sugar and a dash of honey and you have a winning muffin. These taste reminiscent of carrot cake. With crispy edges and a moist and fluffy inside, my husband, daughter and I quickly gobbled them up. Breakfast dessert never tasted so good. ๐Ÿ˜‰

Gluten Free Sweet Potato Carrot Muffins

~Makes about 18 muffins~

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Ingredients

  • 1 baked organic Japanese yam or any variety or sweet potato
  • 1 1/2 organic shredded carrots
  • 2 farm fresh eggs
  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 3/4 cup almond milk
  • 3/4 cup melted coconut oil
  • 1 1/2 cups All Purpose gluten free flour blend, I used this
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 5 oz dark chocolate chips, I used ghiradelli’s 70% and loved the slight bitterness

Process

  1. Bake sweet potato on 400 for 40 minutes, once cooled, peel skin off and discard
  2. Lower oven to 350 degrees
  3. In a large bowl, beat eggs, sugar, honey, sweet potato, coconut oil and almond milk until smooth
  4. Add carrots and gently mix in
  5. In a medium bow, whisk dry ingredients together
  6. Add dry ingredients to wet ingredients and stir until combined
  7. Fold in chocolate chips
  8. Grease muffin liners and fill 3/4 of the way full with batter
  9. Bake for 25 minutes or until inserted toothpick comes out clean

I enjoyed these best in the morning with a cup of coffee or tea, they were also a delicious mid day snack, and absolutely scrumptious for dessert… I guess what I’m saying is these muffins are perfect just any old time. ๐Ÿ˜‰

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Individual Flourless Chocolate Cakes with Cherry Sauce

Individual Flourless Chocolate Cakes with Cherry Sauce

I’ve never been very good at sharing. I am the oldest of 4 children, so I had my fair share (ha! see what I did there?) of practice. Nonetheless when I started dating my husband and he often recommended we share our dishes at restaurants, I experienced an inner battlefield of indignation. I agreed because I was on my best behavior in this new incredible relationship but inside I was a petulant child; No, it’s MINE!!! It didn’t take too long for him to discover my true selfish colors. When he asked to share my Icecream one day, my pretenses crumbled. I can put on a happy face and share my salad but Icecream is where I draw the line my friends. I do not share things that I lick. Will.not.do.it. No Icecream, no Popsicles, no lollipops and no cereal for that matter. Something about the milk dropping out of your mouth back into the bowl gives me the heeby jeebys. We all have our idiosyncrasies. Thankfully, he loves me anyway and we get along just fine. He stays away from my Icecream and I share nearly every other acceptable meal with him. Relationships are all about compromise people.

Now, on to cake. Thankfully you don’t have to share this cake. You are not going to want to. You can have your very own ramekin and slurp it down greedily in the corner if you wish. I tried to do that but Marvel’s sweet little face made it impossible. My sharing muscles have been getting a major workout since getting married and having our girl. I just can’t escape the inevitable big blinky eyes coaxing me to give them a bite.

Individual Flourless Chocolate Cake with Cherry Sauce 

Chocolate Cake – Serves 4 

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Ingredients 

  • 4 oz cacao butter
  • 1/2 cup cacao powder, more for dusting ramekins
  • 1/4 cup honey
  • 1/4 cup coconut oil, more for greasing
  • 4 tbsp coconut sugar
  • 3 farm fresh eggs
  • 1 tsp freshly scraped vanilla bean, approximately 2 vanilla beans

Process

  1. Preheat oven to 350
  2. Grease and lightly dust 4 6-8 oz ramekins
  3. Place cacao butter, cacao powder, honey, vanilla and coconut oil in a double boiler or in a glass bowl atop a boiling kettle.
  4. Once cacao butter is completely melted, stir and take off heat
  5. Using a beater by hand, beat sugar and egg until just combined.
  6. Add in chocolate sauce and combine
  7. Pour batter evenly into 4 ramekins
  8. Bake for about 20 minutes
  9. While cake is baking, make cherry sauce

Cherry Sauce

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Ingredients 

  • 2 cups halved and pitted cherries
  • 1/4 cup maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp arrowroot starch

Process

  1. In a saucepan, bring all ingredients except arrowroot starch to a boil over medium heat 
  2. Stir a few times 
  3. After about 3 minutes add arrowroot 
  4. When sauce starts to thicken, 2-3 minutes later, take off heat
  5. Let cool slightly, pour onto cooled cake and enjoy – by yourself or with others if you’re feeling generous ๐Ÿ˜‰

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My little Marvel is 2, let’s eat cake!

My little Marvel is 2, let’s eat cake!

Tuesday was my little love’s 2nd birthday. Yes, I had a precious little Cinco de mayo baby. Poor thing will always have large groups of adults getting wasted on her birthday, a burden she shares with my hubby, born on the 4th of July. Partiers aside, it was a beautiful day full of smiles, sweets and celebrations. ๐Ÿ™‚ Marvel has been spoiled silly this year; the celebrations began a few weeks ago at my mother’s house in LA and continued on until last night when we sat down with my in laws for dinner and more cake. I’ve eaten more birthday cake in the last three weeks than I have this entire year. I can’t complain though, I mean really, who complains about cake? The grinch maybe, or fascists? Perhaps nazis would complain about cake. Thankfully I’m none of those things. I absolutely love me some cake.

This delectable cake is a welcome reprieve from the traditional slathered in frosting, chocolate layer cake, that most birthday parties are sporting; which I totally made this last weekend for yet another of Marvel’s birthday parties. This cake is an orange and lemon bundt cake. My mother in law made this in a big flower cake pan so technically the cake you see in the pictures is not a bundt cake but it’s meant to be one. The edges are slightly crusty and taste of caramelized sugar. The inside is moist and spongy with bursts of citrus in every bite. It is an AWESOME birthday cake. Frankly, it is an awesome anytime cake. I ate a small slice after my breakfast this morning. If you haven’t had breakfast dessert yet, let me say, you are sorely missing out. It went absolutely perfectly with my green tea. I made some coconut whipped cream to serve on top and couldn’t have been happier with the pairing. I strongly suggest you serve this cake with some sort of whipped cream. The two go together like peanut butter and jelly. ๐Ÿ™‚

 

Triple Citrus ‘Bundt’ Cake

Adapted from a Martha Stewart Recipe

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Ingredients

Cake

  • Coconut oil for greasing
  • 2 3/4 cups flour (I used a gluten free blend of sorghum, teff and white rice flour)
  • 3 lemons
  • 2 large oranges
  • 1 cup coconut sugar, processed super fine in a spice grinder
  • 2 tsp baking powder
  • 1 3/4 tsp salt
  • 3/4 cup coconut cream
  • 6 large eggs
  • 1 1/2 cups coconut oil

Syrup

  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed orange juice
  • 1 cup coconut sugar, processed super fine in a spice grinder

Process

Cake

  1. Preheat oven to 350 degrees
  2. Grease a bundt pan with coconut oil
  3. With a sharp knife, cut away the peel and the white pith of a lemon. Holding the lemon over a bowl, cut between membranes to release segments in the bowl. Here is a handy video on how to do this.ย Squeeze juice from remaining membranes into another bowl. Repeat with remaining 2 lemons and 2 oranges
  4. Sift together flour, sugar, baking powder and salt into a bowl
  5. Add coconut cream and using an electric beater, beat until combined
  6. Add eggs one at a time beating to combine
  7. Beat in coconut oil and citrus juices
  8. Add citrus segments and beat on low just to combine
  9. Transfer batter to pan and bake rotating pan once until a toothpick comes out clean, about 45 minutes. (If you are using a flatter, larger pan like I did, it will take about 15 minutes less.)
  10. When cake is done, set on a wire rack to cool for about 20 minutes
  11. Transfer cake to a shallow dish
  12. Brush top and sides of cake with syrup below
  13. Add some sort ofย whipped cream and make your mouth happy. ๐Ÿ™‚

Syrup

  1. Bring citrus juices and processed coconut sugar to a boil in a saucepan stirring until sugar is dissolved, boil for 30 seconds more

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Raw Energy Balls

Raw Energy Balls

The clan and I have been doing quite a lot of traveling around these last few weeks. Moving, visiting friends, flying to LA to spend a few days with my family, driving to the beach an hour away for some fun in the sun… all of our little excursions require that we have handy sustenance for the road. Fruit and nuts are our go to car snacks but sometimes it’s nice to have a special treat to nosh on to make that hour fly by more quickly. 

These bite sized date balls are that perfect special treat. They are sweet enough to feel like an indulgence yet healthy enough to gobble up 6 of them without feeling those all too familiar pangs of regret. I whipped these up in just under 5 minutes. How groovy is that? Groovier than bell bottoms that hug John Travolta’s perfectly sculpted butt in Saturday Night Fever, I reckon. ๐Ÿ˜‰ 

You can dress these up with any of your favorite extras. I rolled a few of them in raw cacao powder for an elegant antioxidant boost. You could dip them in melted chocolate if you wanted a more decadent dessert ball. I found that these satisfied my ever present sweet tooth just fine as is.

Raw Energy Balls

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Ingredients

  • 1 cup walnuts
  • 1/2 cup Dates
  • 1/4 cup almond butter
  • 1/3 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup shredded coconut
  • 1/4 cup cacao nibs
  • 2 tbsp honey
  • 1/4 tsp salt

Process

  1. Place all ingredients in a food processor 
  2. Process until ingredients are finely chopped and starting to stick together
  3. Roll into bite sized balls and decorate however tickles your proverbial pickle. DSC_1033

XO ~ Sam

Gluten Free Banana Muffins

Gluten Free Banana Muffins

Bananas are always in my house. They are nutritious, easy to grab for a filling snack and up until a few days ago, one of my girl’s favorite fruits. Oh toddlers, such fickle tastes. Now she has decided she wants nothing to do with them. This leaves me with too many bananas and not enough mouths to eat them. What to do with over ripe bananas? Muffins. Naturally.

I’ve been baking so much this Fall that dare I say, I’m becoming quite good at it. I haven’t been following recipes for the first time… ever. I’ve just been understanding my ingredients and playing. It feels nice to appreciate and acknowledge my growing skill in the kitchen. I’m usually my harshest critic. I must be growing up. ๐Ÿ™‚

Preparing wholesome food for my family has been fulfilling me more than I anticipated. I’m having loads of fun. Being able to fill the bellies of the people you love while keeping them healthy is extremely satisfying. These banana muffins are equally satisfying. My daughter calls them cake. Sure babe, enjoy your buckwheat banana cake for breakfast. I’ll happily keep this healthy little secret to myself. ๐Ÿ˜‰

Gluten Free Banana Muffins

Ingredients:

  • 2 1/2 cups overripe bananas (equivalent of about 3 large bananas)
  • 3 eggs
  • 3/4 cup buckwheat flour
  • 1/2 cup Gluten free all purpose flour (I use Bob’s Red Mill which is a mixture of garbanzo, white sorghum, fava bean and tapioca flours.)
  • 1/4 cup mesquite flour
  • 1/2 cup ghee (butter will work too, or use a full 1 cup coconut oil to substitute)
  • 1/2 cup coconut oil
  • 1/4 cup cacao nibs
  • 3 tbsp honey
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda

Process:

  1. Heat oven to 350 degrees
  2. Mash up bananas in a large bowl
  3. Melt coconut oil and ghee together in a double boiler
  4. Add melted oil, eggs, honey and vanilla to bananas
  5. Mix all wet ingredients until well combined
  6. Sift all dry ingredients together, reserving cacao nibs, until they are well combined
  7. Pour dry ingredients into bowl with wet ingredients and mix until smooth
  8. Add cacao nibs and gently mix together
  9. Place muffin liners into muffin pan and pour batter into each one, filling to the top
  10. Bake for 15 minutes
  11. Once cooled, let your mouth delight in your accomplishments. โค

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It’s raining today. From my warm couch, I happily watch the fat drops replenish our thirsty planet as I enjoy my muffin with a hot cup of tea. They are sweet but not overly so, just like I like them. The buckwheat adds a nice boost of fiber and helps you stay satiated longer. The cacao nibs add a perfect crunch and slight bitterness that nicely rounds out the sweet banana flavor. My family loves them. I hope you love them too.

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Ah contentment. I can’t think of anywhere else I’d rather be right now. Days spent indoors, all cozy and cuddly with fresh home baked goodies. Isn’t Fall just the best?