Tag Archives: desserts

Chocolate Coconut Cake

2 Jun

ImageThis cake is SOOOOO stinkin deelish that I just about ate the whole pan of it in one day.  Definitely nothing left by the end of the weekend!  The secret ingredient (quinoa) seems weird, and might even make you hesitant to try it, but DON’T BE SCARED OFF!  It’s amazing!  Even hubby likes it, a lot, and he is a tough critic!  This is adapted from the Quinoa 365 Cookbook recipe for Moist Chocolate Cake.  It doesn’t rise a whole lot, and is quite dense… maybe more like a brownie-ish treat?  Either way, so good!

Chocolate Coconut Cake

  • 2/3 C quinoa
  • 1 1/3 C water
  • 1/3 C unsweetened almond milk
  • 4 large eggs (or substitute with some egg whites if you prefer)
  • 1 tsp. pure vanilla extract
  • 3/4 C coconut oil, melted and cooled
  • 1 1/2 C coconut sugar (or sucanat)
  • 1 C cacao powder (or cocoa powder)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt

    Method

  1. Bring quinoa and water to a boil on the stove, cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave it on the burner for another 10 minutes. Fluff with a fork and allow to cool
  2. Preheat oven to 350 F, grease a 9 x 13 rectangle pan (or two 8″ round pans)
  3. Combine almond milk, eggs, vanilla, coconut oil and 2 C cooked quinoa in blender or food processor.  Blend until smooth.
  4. Whisk together dry ingredients in medium bowl.  Add liquid ingredients and stir well.
  5. Bake for approx. 40 min. (or until a knife comes out clean)
  6. (allow to cool and…) shove it in your face!
    Image
Advertisements

Rhubarb Berry Crisp

21 May

rhubarbcrisp
It’s spring!  The time of year when rhubarb starts to grow like crazy, and nothing else will yet…!  I’m not crazy about rhubarb but I have such a healthy plant that I’m determined to find a few recipes and enjoy nature’s bounty.

When evenings are still pretty cool, nothing beats a sweet and warm crisp of some sort for dessert.  Combining berries, apple and rhubarb takes a bit of the bite out of the rhubarb, but it is a MUST to pair it with vanilla ice-cream (like this delicious homemade coconut milk icecream!)

Rhubarb Berry Crisp

  • 2 C. chopped rhubarb
  • 2 C. berries of choice (if using frozen berries, thaw first and try to drain off as much liquid as possible)
  • 2 peeled, chopped apples
  • 1 tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp arrowroot (or whole wheat flour)
    Topping:
  • 1 C. oats
  • 1/2 C. flour
  • 1/4 C. coconut sugar (or sucanat*)
  • 1/2 tsp cinnamon
  • 1 tbsp ground flax
  • pinch of sea salt
  • 1/4 C. coconut oil

*sucanat is a whole, unrefined cane sugar, which makes it a good alternative to regular cane sugar (or other refined sugars) if you are looking to eat clean.  This is the brand I have been using, and I’ve found it at Save On Foods and Superstore.

Method

  1. Mix rhubarb, berries, apple, cinnamon and maple syrup together in a large (9×13″) casserole dish.  Sprinkle with arrowroot (or flour) and gently mix in.
  2. In a medium bowl combine oats, flour, coconut sugar, cinnamon, ground flax and salt.  Add coconut oil and mix it in by squeezing it together with your squeaky clean hands (or you can use a pastry blender if you think that’s yucky!)
  3. Sprinkle topping over fruit layer
  4. Bake for around 45 min. at 375 F.
  5. Allow to cool slightly and serve with your favourite vanilla ice cream or frozen yogurt

    revised from Clean Eating Magazine
    dinner-2

Basic Coconut Milk Icecream

21 May

icecream2
For my birthday I treated myself to the Kitchen-Aid ice cream maker attachment!  I have a weakness for ice-cream and it just doesn’t fit into my new clean eating lifestyle so I was excited to be able to try my own versions using coconut milk or yogurt instead of cream!

First thing is first, make sure you get full fat coconut milk!  Come on, you are already giving up real cream and going healthy so you gotta make sure it still tastes rich and delicous!  It’s just a much healthier fat.  I found a 2 for $5 sale on the Thai Kitchen brand and have been happy with it.

Image

You’re going to want to make sure you shake these fellas up real good to blend the thick creamier part with the more watery part.  You can always scrape out whatever is still clinging to the can.  You don’t want to waste any icecreamy potential!

Here is the recipe I am using for basic vanilla ice-cream.  Mmm mmm!

Basic Coconut Milk Icecream

  • 2 Cans full fat coconut milk
  • 1/2 C honey
  • 2 tsp vanilla
  • *2 tsp arrowroot*

Image
* arrowroot is a natural thickening starch that will supposedly keep your icecream from getting all those ice crystals.  Also, I heard booze… a little vodka or Bailey’s next time perhaps!?  I plan on sharing this with my 2 year old, so will stick to the arrowroot.  Bob’s Red Mill is a good brand.

  1. blend all ingredients together really well (I mixed it up in my Magic Bullet to make sure the honey and arrowroot were well incorporated)
  2. pour into bowl and chill in fridge first
  3. follow instructions for your icecream maker

VOILA!!

Image

-recipe adapted from cookieandkate and The Nourishing Gourmet