Monthly Archives: September 2013

Gingered-COCONUT cha-cha-cha-chia Custard CAKE

 *Grain free *Gluten free *Dairy free

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INGREDIENTS:

4 pastured eggs
2 cups hemp milk (can use any nut, seed or coconut milk)
1/2 cup coconut flour
1/2 cup raw honey or sweetener of your choice
1 teaspoon vanilla bean powder or extract
1/8 cup ginger
1/4 cup Chia seeds
2 teaspoons GF & aluminium free, Organic baking powder
1/4 cup melted coconut oil
1 TBSP Cinnamon
pinch sea salt
1 1/2 cups shredded coconut****

Instructions:

1. Preheat oven 320
2. In your food processor or vitamix blend together all ingredients (except for the shredded coconut & Chia seeds) until a smooth batter forms*****
3. Add shredded coconut & Chia seeds and stir to combine
4. Pour into a 24cm glass pyrex dish & cook for around 45 minutes or until the top is a golden color & the middle of the cake is cooked. Test with a skewer until it comes out clean.

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Peachy Keen

*Gluten free *Grain Free * Dairy Free

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Ingredients

8 eggs, whites and yolk separated
5 peaches, peeled and sliced
2 tablespoons coconut oil
4 to 6 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
2 tablespoon cinnamon

Topping:

1 cup sprouted walnuts
¼ cup sunflower seeds or pepitas
1/2 cup shredded unsweetened coconut
1/4 cup chia seeds
3 tablespoons coconut flour
3 tablespoons pure maple syrup
5 tablespoons coconut oil
1 teaspoon cinnamon
pinch sea salt
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Instructions

Preheat oven to 350 degrees F.
Place your coconut oil and peaches in a 9×13 baking dish.
Whip just the egg whites until peaks form with a stand mixer (or hand mixer).
While the whites are whipping, mix together the yolks, maple syrup and vanilla.
Once peaks form for the egg whites, fold in the yolk mixture.
Mix just until incorporated. It’s important not to overmix at this point (5 seconds with a stand mixer is plenty!)
Place the egg mixture all over the peaches.
Bake for 15 minutes.
While it’s baking, make your topping by mixing all the topping ingredients together, pulse in food processor for less chunky mixture if that is preferred.
After 15 minutes is up, gently place the topping all over the eggs.
Bake for an additional 10-15 minutes or until thoroughly cooked through.
Enjoy!

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Nut & seed buttery, butters!

Maybe I just like saying the word butt, because I embrace maturity like that. Even if you don’t like big butts and you can’t not lie, you should like nut butters! You should make lots of them for your loved ones, primarily because they are awesome for you and they are EXPENSIVE to buy.IMG_7886

They are rich in protein, minerals, good fats and Raw. Oh baby I like it raw….yea baby I like it rawwww… (I’m not sure why I am a bad chorus of cheesy, ghetto-fabulous lyrics right now, but I am- so please bear with me)

Back to nut butters- make them. Eat them.

All you need is some raw nuts or seeds of your choosing and a food processor. While some people use their vitamix to make it, I have had the best results making them in a decent food processor. I don’t use oils, or sweeteners, only a little Himalayan salt. You can get creative and add a dash of hemp or coconut oil and some raw honey, raw cacao…(yum) salt, cinnamon…etc… But in order to to keep this post streamlined (which, I’ve already failed at) for a basic butter all you need to do is-IMG_7891

Process the nuts or seeds in your processor until they resemble a very fine, almost powdery, meal. Using a rubber spatula, scrape down the sides of the food processor making sure the mixture is moving. If your appliance starts to heat, you can walk away, let it cool and go back to your nutty butter! Alternately, keep blending and scraping the sides down until you get some creamy goodness. You can then add salt or the additional ingredients of your choosing until mixed. Transfer to an airtight container, refrigerate and label it “I Like Big Butts and I cannot Lie”

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