Gems, Jewels, Love and Life
Lemon Blueberry Loaf (gluten-free and refined sugar free) August 23 2016, 0 Comments
Yes, this loaf really is as good as it looks... I could eat it all day, every day! It has a nice density, but is also light and simply delicious. Hope you enjoy it too.
INGREDIENTS:
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour, sifted
- ¼ cup tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 4 eggs
- ½ cup coconut oil (melted)
- ⅓ cup maple syrup
- 4 tbsp lemon juice
- zest from 1 large lemon (or 1.5 small ones)
- 1 and ½ cups fresh blueberries
DIRECTIONS:
Preheat oven to 350 degrees F. Grease a loaf pan (9x5) and cut a piece of parchment paper to line the bottom of pan.
Combine almond flour, coconut flour, tapioca flour, baking soda, and salt in a large bowl. Set aside.
Whisk together eggs, coconut oil, maple syrup, lemon juice, and lemon zest until well combined. Add wet ingredients to dry and mix until well incorporated. (it will have a strange, thick and seemingly lumpy texture - not smooth/creamy like regular batters)
Spread one third of the batter onto bottom of prepared pan. Sprinkle ⅓ of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.
Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much. Remove from oven and allow to cool. (NOTE: my oven tends to not run as hot, so I baked the loaf at 375 degrees for 35 minutes)
OPTIONAL: You can also add a glaze.
LEMON GLAZE
INGREDIENTS:
- ⅓ cup coconut butter, softened
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- hot water
DIRECTIONS:
While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drips down the sides.
*Original recipe inspiration/credit: Katja from Savory Lotus (thank you, it's amazing!)
Triple Chocolate Mini Cream Cakes (vegan, gluten-free, sugar-free) November 20 2015, 0 Comments
Yes, I did say "triple chocolate"... Did I get your attention?
These no-cook, vegan, gluten-free, sugar free cakes are a divine (and healthy) indulgence. And in case you were wondering, they really are as delicious as they look.
Here's the recipe. Enjoy!
CRUST
INGREDIENTS:
- 1 cup pecan or almond meal (or any other nut meal you love)
- 4 medium size medjool dates
- 1/2 cup cacao powder (I use raw, organic)
- 1 tsp vanilla
- pinch of salt
DIRECTIONS:
Place all ingredients into a food processor and pulse until combined. You want the crust to slightly stick together.
Grab your mini cheesecake pan (removable bottoms - see photo below) and scoop the crust mixture into it. Press down with your fingers to firmly place the crust into the bottom of the pan.
CHOCOLATE FILLING
INGREDIENTS:
- 2 cups cashew pieces
- 1/2 cup melted coconut oil (I use organic)
- 1/4 cup maple syrup
- 1/3 cup water
- 3/4 cup cacao powder (I use raw, organic)
- 2.5 tsp Stevia (powder)
- 2 tsp vanilla
DIRECTIONS:
Place the cashews into the food processor with maple syrup, vanilla, stevia and water. Blend for a little bit to get it creamy.
Next add in the cacao powder and coconut oil. Blend until nice & smooth. (scrape the sides a few times, then keep blending)
Once the chocolate filling is blended, scoop into the pan on top of the crust. Fill them to the top. Put in the refrigerator for a few hours (or freezer for an hour or two) and let the cakes set before you remove them from the pan.
Add topping of your choice. In this photo, I used raw, organic cacao nibs and a sprinkle of Lakanto sugar (natural, calorie-free sweetener made of high-purity Monk Fruit extract and erythriol).
Makes 12 mini cakes.
* Special thanks to Michelle & Lori for the original recipe (that I modified slightly). You can find more of their amazing healthy recipes on purelytwins.com