Dessert “Spaghetti and Meatballs” (Vegan)

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I have been looking at recipes with spiralized vegetable noodles for years, but never took the initiative to buy a spiralizer. Then I started following a relatively new (but very prolific) blog “Inspiralized“. First of all, the name is so cute, and the photos are beautiful. I finally went out and bought one. The first recipe I came up with was this dessert; spaghetti and meatballs.

spag meat

You can make individual servings or a family style serving. If you spiralize the apples in advance I suggest soaking them in lemon water so they don’t brown.

On another note: I spiralized a butternut squash and one piece was about 20 feet long. My kids ate the way toward each other- this is a photo of the last 10 feet when they got full and quit.

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Dessert “Spaghetti and Meatballs” Recipe
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MEATBALLS
(Make more or less depending on how many servings you need. I do 3-4 per person.)

1 cup sunbutter (unsweetened)
2-4 tablespoons creamed honey (liquid honey will be too runny), sweeten to taste
1 cup (estimated amount) macadamia nuts

1 pound frozen strawberries (other red fruits can be substituted)
2 tablespoons honey
1/2 cup water

1-3 apples (1/2 an apple per person)

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Prepare a tray with parchment paper (and make room in the refrigerator for the tray.)
Combine sunbutter and creamed honey then form a small ball with the mixture. Stuff a macadamia nut inside and roll in your hands until smooth. Repeat and set out on the tray, not touching each other, and chill until serving.

Combine the strawberries, honey, and water in a saucepan and cook on medium-low heat until the strawberries are broken down. Transfer to a blender or food processor and blend until smooth. Taste for sweetness and add honey if needed. If the sauce is the thickness of marinara sauce then it is done. If it is too loose, return it to the pan and reduce it. Chill the sauce until serving.

Spiralize the apples. (I do thin noodles).

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Assembling the dessert is fairly obvious, and eating it is fairly delicious.

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Lemon Cake (Grain-Free)

Well, it’s my Birthday today! For my Birthday this year I am giving you all 40% off of my cookbook, Culinary Creativity: Let your restrictions set you free. Head over to Amazon and purchase the book for $14.95 (off from $24.95). November 18-20, 2013. This is a super great deal and I know you are going to love the hard cover and photos of every item in the book.

Plus what’s a Birthday without cake, so here is a yummy lemon cake for you.

But first, one more thing, if you are inclined to give me something for my Birthday, here is my wish: more reviews of my book on Amazon. Now read on and enjoy some cute cakes.lemoncake

Usually I am opposed to any recipe requiring too much effort. I consider separating eggs to be too much effort usually. However, it is difficult to make coconut flour cakes feel light and fluffy, and separating the eggs really makes a difference in this situation.

This cake is barely sweet. It only has a 1/4 cup of honey in the whole cake. I am enjoying minimally sweetened desserts lately, but if you are used to full sugar this might seem a bit “light”. Each time I make it, I have also made a sauce to go with it. I highly recommend that you do the same.

The first cake I made was lemon with blackberry sauce (from my cookbook) and whipped coconut cream (also from my cookbook).

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Next I made it cute. It is really cute isn’t it?

Then I made the cake with orange zest. And I made an orange caramel sauce to go with it. I didn’t measure the ingredients for that caramel so I don’t have a recipe to give you. Here is the gist of what I did: cooked down about 1 cup of orange juice, 1/4 cup of honey, orange zest, and 1/4 cup of coconut milk until it thickened into a caramel. (Sauce pan, medium-low heat). NOT sure on the specific quantities… but I make sauces like this by eye frequently and they always turn out fine.
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Lemon Cake Recipe
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WET
1 teaspoon vanilla extract
1/4 cup apple sauce
4 egg yolks
3 tablespoons of honey
1/3 cup coconut water (apple juice would most likely work too)
zest of 1 lemon

DRY
2/3 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt

WHITES
6 egg whites
1 tablespoon honey

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Preheat the oven to 325 degrees.

Prepare a 6-8 inch round cake pan with parchment paper and oil the sides.

In a large mixing bowl whisk together the wet ingredients.

In a small mixing bowl combine the dry ingredients. Add the dry ingredients to the wet and stir.

Beat the egg whites and honey together until it forms a stiff peak (I suggest using a stand mixer for this). Add half of the egg whites to the other ingredients and stir together. Add the second half of the egg whites and gently fold them in.

Spread the batter evenly into the cake pan and bake for about 30-40 minutes until it is cooked through and slightly spongy. It will be darker gold on the edges and just turning color in the center.

Set out on a cooling rack and cool completely before removing from the pan and frosting.

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Spicy Popcorn

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This is a fun way to enjoy popcorn… it is both sweet and spicy without being overwhelming.

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Spicy Popcorn Recipe
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1/2 cup unpopped popcorn
2 tablespoons buttery spread or butter
2 tablespoons coconut sugar or brown sugar
1/8 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/8 teaspoon garam masala
1/8 teaspoon black pepper
1/2 teaspoon salt

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Pop the popcorn.

Melt the buttery spread then pour over the background.

Combine all of the spices then sprinkle them over the popcorn.

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Grain-Free Chocolate Cake

spunkycakeKelly, from The Spunky Coconut, has a great white chocolate pie recipe. I have made it too many times (you know- as in eating too many treats). I came up with some fun modifications and ways to make it cute that I want to share with you. Plus I created a new cake base and I now call Kelly’s recipe “white chocolate frosting” instead of “pie”.

Above I cooked my cake base as a three tiered cake. Then I took Kelly’s recipe and split it into three parts: white chocolate (standard), pink chocolate (standard plus beet juice- can’t taste a difference), and dark chocolate.

spunkycake2Another time I split Kelly’s recipe and added peanut butter to part, and chocolate to another part and made a swirl by pouring all the white in first, then drizzling the dark over the top.

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And another time… I made mini cakes in tart pans and let three lucky girls decorate three cakes with homemade gummies, chocolates, homemade pink frosting, and cereal.

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So here is what my cake looks like up close.

Frosting Recipes
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Notes on Kelly’s recipe:
1) It works perfectly as written.
2) I prefer the white without vanilla extract.
3) I find it works a bit better to “bloom” the gelatin before adding it to the mixture. Just soak the gelatin in a couple of tablespoons of cold water. (I learned this watching Master Chef).
4) I don’t bother melting the cacao butter separately- I just toss it in after the heat is off, then blend it all together.

Peanut Butter White Chocolate: The Spunky Coconut Recipe plus… 1/4 cup of peanut butter or more to taste (I like it with salted peanut butter).

Dark Chocolate: The Spunky Coconut Recipe minus 2-3 ounces cacao butter… plus… 2 ounces baker’s chocolate (I use Ghirardelli) This can be a bit “un-sweet” so you may want to add a bit of honey (but I don’t).

Pink: The Spunky Coconut Recipe plus… a few tablespoons of beet juice. (I put beet peels in a pot with about a 1/4+ cup of water, boil it, then strain it.)

Grain-Free Chocolate Cake Recipe
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1 1/2 cups mashed Hannah Yams (sweet potatoes are not the same but they can work)
1/4 cup sunbutter
2 eggs
1/3 cup honey
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup egg white (protein powder)
1/4 cup cacao powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons cacao nibs

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Preheat the oven to 350 degrees F. Prepare a cake pan or pans with parchment paper and oil the sides. You can use an 8 or 9-inch cake pan. Use smaller or bigger pans depending on the design plan. Remember to leave room for the frosting (a pan with tall sides).

Combine all of the ingredients in a mixing bowl.

Smooth the batter in the pan.

Bake for 20-35 minutes. The time will depend on the size of the pan. The cake is done when it is spongy to the touch in the center of the cake and the sides are looking done.

Allow the cake to cool. Loosen it from the pan, then put it back into the pan. Pour the frosting on top and allow the frosting to fully set in the refrigerator. Run a knife around the edges and carefully tip the cake out of the pan.

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I am sharing this recipe on Allergy Free Wednesdays,

Celebrating a Birthday

This year for Sierra’s Birthday we had 3 “cakes”.

1) I sent cupcakes to kindergarten to share with her friends. I used the basic vanilla cupcake recipe from Gluten-Free Cupcakes but added lemon zest and Chocolate Frosting from my cookbook. The “Happy Birthday Sign” was part of Sierra’s bento that day. The other half of the bento was filled with Chicken Salad- her favorite food.

2) For a little get together with the grandparents, I made the Acorn Squash Cake from my cookbook and frosted some of it with left-over chocolate frosting and some with cashew cream and mangoes (6′s because she is 6).

3) For a party with a few of her friends I made the Chocolate cake from my cookbook and frosted it with pink cashew/coconut frosting (which started to look odd but still tasted good) and toasted coconut.

The rest of the party spread included humus with cookie cutter veggies, some chips, and apple slices.

I can’t keep up the pace of making three Birthday cakes for every Birthday… but at least I have something to blog about!

Speaking of blogging… please share my blog- let your friends know about me.

Bean-Free Hummus and Olympic Bento

bean-free hummus

I love hummus. It is one of my favorite party foods. The problem is, some people can’t digest chickpeas and I like to make food that everyone can enjoy. I also follow a few Paleo diet bloggers, and I started to think, “I wonder if they miss hummus?” (Paleo diet excludes eating beans). So, I created a bean-free hummus. It tastes quite a bit like hummus and it is very flexible- allowing you to flavor it to your preference.

Olympic Bento

Olympic Bento: There is an open face sandwich on one side with the Olympic rings (simply cut from fruits and vegetables with cookie cutters). Then I used the hummus as “water” and green beans for the swim lanes. I cut the swimmers out with a paring knife after sketching the swimmer first on paper.

Note: I don’t eat nightshades and you won’t see them in my recipes, but my daughter does eat them, so occasionally they will appear in bento photos.

Bean-Free Hummus Recipe
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1 cup raw cashews (soaked for 3 hours)
1/4 cup raw tahini (be sure it is raw- toasted tahini will taste too strong)
1 tablespoon extra-virgin olive oil
Lemon juice (1/2-1 lemon to taste)
1/4-1 clove garlic (to taste)
Salt to taste (1/8 teaspoon)
1/4-1/2 cup water

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This recipe is all about personal preference. Basically just puree everything until very smooth in a food processor. Add water to achieve a nice dipping texture. Add lemon, salt, and garlic to your tastes. Garnish with chives or scallions (I used lemon zest too- my husband said, “too much”, while I loved it lemony.

Serve at room temperature. If refrigerated it will thicken, so just let it come back to room temperature before serving.

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I am sharing this recipe on Allergy Free Wednesdays, Slightly Indulgent Tuesdays, Bento Blog Network, and Wellness Weekend