Coconut Almond Cake With Blueberry Lemon Glaze

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Summer is here! Berries are one of my favorite aspects of summer cooking and eating. They are so high in healing plant compounds, low on the glycemic index, and naturally sweet. I take every opportunity to savor them during their short season. This recipe features blueberries, which are high in phytonutrients that reduce inflammation and oxidative stress in the body. They lower triglycerides and protect cells and blood vessels in the heart. Blueberries improve memory, support the nervous system, and balance blood sugar. Try to eat 1 cup of blueberries daily to reap their health benefits.

Coconut Almond Cake

This cake is gluten-free, grain-free, and high in protein. 

You will need:

  • 1/2 cup coconut flour

  • 1 1/2 cups almond flour

  • 1/4 cup shredded coconut (optional)

  • 1 teaspoon baking powder

  • a pinch of salt

  • 1/2 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 cup milk of any kind

  • 4 eggs, beaten

  • 1/3 cup maple syrup

  • 1/3 cup unsweetened applesauce

  • 1/4 cup coconut oil, melted

Preheat oven to 350 degrees. Melt coconut oil in a 9x9 cake pan in the oven.

Mix all the ingredients together in the order listed. Pour the melted coconut oil into the bowl and mix well. Pour batter into cake pan.

Bake for 30 minutes, or until a toothpick comes out clean when inserted.

Blueberry Lemon Glaze

This is truly the icing on the cake!

You will need:

  • 2 cups blueberries, fresh or frozen

  • 2 tablespoons maple syrup

  • 1/2 teaspoon each: cinnamon and cardamom

  • a pinch of salt

  • zest of 1 lemon

  • juice of 1/2 lemon

Mix all ingredients together in a sauce pan and simmer on medium heat for 5 minutes. Cool slightly before pouring it over the cake. Set aside to cool for 15 minutes. It's even more delicious the next day after the glaze soaks into the cake.

Whole Food Carrot Cake

The first carrot fronds are popping out of our rich garden soil. The long summer days are hot and we give the beets and carrots some extra water to encourage their growth.

As the first tiny carrots come into the summer harvest, I give thanks with this delicious, wholesome and protein-rich carrot cake.

Try it for yourself! It happens to be vegan, gluten-free, grain-free, and sweetened only with dates.

Grain-Free Carrot Cake

You will need:

  • 1/2 cup walnuts

  • 1/2 cup almonds

  • 1/4 cup shredded coconut

  • 1 teaspoon vanilla extract

  • 1/2 cup dates, pitted

  • 1/4 cup coconut flour

  • 1/2 teaspoon each: cinnamon, cardamom, ginger, and nutmeg

  • A pinch of salt

  • 1 1/2 cups carrots, grated

  

Preheat oven to 350 degrees. Oil a cake pan with olive or sunflower oil.

Place all ingredients EXCEPT carrots in a food processor. Blend well. Fold in carrots.

Smooth into cake pan and bake for 20 minutes.

Meanwhile, make coconut frosting to go on top.

Coconut Butter Frosting

You will need:

  • 1/2 cup coconut butter

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

Place all ingredients in a small pot. Heat gently, whisking and stirring to blend.

Spread a light layer of frosting onto baked carrot cake.

With gratitude to My Whole Food Romance for this inspiration.

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Zucchini!

By popular demand, here is a compendium of zucchini recipes to fulfill the summer abundance of this

amazing food.

When I have too much zucchini, I shred it, put it in freezer bags, and freeze it for winter soups and breads.

Zucchini is a member of the cucurbitaceae family (along with pumpkins, melons, and summer squash). It provides a very good amount of dietary fiber (2.5 grams per cup); rich in pectin fibers to help regulate blood sugar; reduces inflammation in the cardio-vascular system and gastro-intestinal tract; rich in B vitamins.

Savory Zucchini Cakes

You will need:

  • 1 teaspoon each: turmeric, coriander, salt

  • 2 cups zucchini, shredded

  • 3 Tablespoons olive or sunflower oil

  • 2 eggs

  • 1 minced garlic clove

  • ½ cup cornmeal

Preheat the oven to 375 degrees.

Grease a cookie sheet with olive or sunflower oil.

Combine all ingredients in a mixing bowl and whisk well.

With a soup spoon, scoop out cakes and place them cookie sheet.

Bake for 15 minutes, flip with spatula, bake for 15 more minutes, and savor the results. Try these with quinoa pilaf

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Grain-Free Zucchini Blueberry Bread

You will need:

  • 1 cup shredded zucchini

  • 1/2 cup blueberries

  • 1 teaspoon vanilla extract

  • 4 tablespoons coconut oil, melted

  • 1/4 cup maple syrup

  • 2 tablespoons flaxseed meal

  • 4 tablespoons coconut flour

  • 1/2 cup almond flour

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • a pinch of sea salt

Preheat oven to 350 degrees.

Oil a loaf pan with sunflower oil.

Blend all ingredients in the order listed.

Bake at 350 degrees for 45 minutes.

This is great for breakfast topped with poached eggs or almond butter.

Classic Zucchini Walnut Bread

You will need:

  • 1 1/2 cups shredded zucchini

  • 1 teaspoon vanilla extract

  • 4 tablespoons sunflower oil

  • 2 eggs, beaten

  • 1/3 cup maple syrup

  • 1/4 cup walnuts, chopped

  • 1 1/2 cups whole wheat or spelt flour

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • a pinch of sea salt

Preheat oven to 375 degrees.

Oil a loaf pan with sunflower oil.

Blend all ingredients in the order listed.

Bake at 375 degrees for 40 minutes.

Delicious. Freezes well.

Chocolate Zucchini Cake

You will need:

  • 1 1/2 cups shredded zucchini

  • 1 teaspoon vanilla extract

  • 4 tablespoons sunflower oil

  • 2 eggs, beaten

  • 1/2 cup maple syrup

  • 1 1/4 cups whole wheat, spelt, or brown rice flour

  • 1/2 cup cocoa powder

  • 1/4 cup chocolate chips

  • 1 teaspoon cinnamon

  • a pinch of sea salt

Preheat oven to 350 degrees.

Oil a cake pan with sunflower oil.

Blend all ingredients in the order listed.

Bake at 350 degrees for 30 minutes.

These make great cupcakes, too! Just place the batter in muffin tins instead of a cake pan. Bake cupcakes for 20 minutes instead.

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Wholesome Bread

This wholesome bread is protein-rich, gluten-free, and delicious!

Try making it this weekend.

You will need:

  • Baking paper

  • Food processor or high powered blender

  • 1 cup whole raw buckwheat groats

  • 1/2 cup flaxseeds

  • 1/2 cup sunflower seeds

  • 1/2 cup coconut flour

  • 1/2 cup water

  • 1/4 cup melted coconut oil

  • 1 teaspoon sea salt

  • 1 teaspoon baking soda

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • 2 tablespoons arrowroot powder

Optional:

Add 1 teaspoon each: coriander, cumin, caraway & fenugreek seeds

Preheat oven to 325 degrees.

Place raw buckwheat groats, flaxseed, and sunflower seeds into a food processor and mix on high until the mix resembles flour.

When the flour mix is done, add all the remaining ingredients and mix on high until it resembles dough.

Line a loaf pan with baking / waxed paper and grease the paper with some extra coconut oil.

Place bread in the oven and cook for 35 minutes (until the bread is firm ton top and springs back when gently pressed).

Remove from the oven and cool for 30 minutes in the tin.

Allow to cool completely before storing in an airtight container in the fridge for a week.

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Chocolate Pie

This wonderfully delicious pie is raw, gluten-free, and rich in protein and natural sweetness from dates and maple syrup.

It's a great alternative to Halloween candy, too.

You can watch this video to learn how to make it with me.

CHOCOLATE PIE

For the crust:

  • 6 dates, pitted, soaked briefly in hot water, and drained

  • 1 cup almonds

  • 1/2 cup sunflower seeds

  • A pinch of salt

  • 1/4 teaspoon cardamom

Blend these all in the food processor.

Grease a pie dish with sunflower oil or coconut oil.

Flatten crust into the bottom and sides of the dish.

For the filling:

  • 1 cup cashews, blended in food processor

  • 1 cup cocoa powder

  • 1/4 cup boiling water

  • 1 spoonful coconut butter

  • 1/3 cup shredded coconut

  • 1 teaspoon cinnamon

  • 3 tablespoons maple syrup

  • 2 tablespoons chopped almonds as a topping

Mix all ingredients together in a bowl.

Spread filling over crust and sprinkle chopped almonds over the top.

Chill for at least half an hour and enjoy!

If you prefer a hot pie, you can bake it at 350 degrees for 20 minutes.

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