Healthier Versions of Goodies, Cakes and Frostings

[suzanne sanders]

Cakes and Cookies

Recipes are gluten free, some grain free, some can be dairy free. What I like about my cake and cookie recipes is that they are not  loaded with sugar.

My family and I do not like biting into a treat that tastes to sugary, we like to taste the other flavors that are in our  baked goods
Please use organic ingredients, its vital and good for the earth, good for you and your loved ones.
For cookware, never use Teflon or aluminum, it is toxic to your body, and is a known cancer causing or mind debilitating toxin. 

To The World’s Greatest Chocolate Fans - A VERY CHOCOLATE CAKE

6 ounces of dark chocolate or ¾ cup cocoa powder
½ cup butter
1 cup boiling water
1 ½ maple syrup, agave syrup or sucant sugar
½ cup yogurt or butter milk
2 beaten eggs
2 teaspoons real vanilla extract
2 cups of spelt flour (freshly ground if you can and this is not a GF flour) or gluten free baking mix
1 ½ teaspoons of baking soda

Preheat oven to 350
Grease two round cake pans with butter then dust with flour or 1 9 x 13 glass Pyrex
In a big bowl put chocolate, softened butter and pour boiling water over it
Add sweetener and mix thoroughly
Blend flour in lightly, a little at a time
In a small bowl, mix yogurt or buttermilk with the baking soda, then stir into the batter
Now add beaten eggs and vanilla, stir until batter in thoroughly blended.
Pour into pans
Bake for 30 minutes or until done, test it with a toothpick or fork
Take out and cool completely
If you are doing a Gluten free mix use caution when taking it out of the pan. Slow, Steady and Patiently

While waiting for the cake make your chocolate Ganache Filling or make it the night before
Chocolate Ganache Filling
I often make this the night before. It is easy to make but needs to be cooled completely before use.
6 to 8 ounces of bittersweet or semisweet chocolate – Either chop it up or uses chocolate chips
3 tablespoons of butter (soft)
½ cup full fat coconut milk – shake can really good, make sure it is mixed up evenly
Combine the chocolate and butter in a heat proof bowl
In a small saucepan over medium heat, warm up coconut milk, just to a boil.
Remove from the heat and immediately pour over the chocolate and butter.
Stir with a wire whisk until the chocolate and butter melt and are smooth.
If it does not mix, use a double boiler to melt it all until smooth
Let cool until spreadable

Chocolate Cream Frosting – Make the night before
Original Recipe
1 cup palm shortening
1 cup dark chocolate chips
1 tablespoon refined coconut butter/oil
2 tablespoons agave syrup
Since I was out of chocolate chips, I substituted cocoa powder and I needed more frosting to create a layered cake so I created this recipe. I liked mine better because it was not as sweet. I enjoyed the richness and slight bitterness of the chocolate in my recipe.
Sue’s Chocolate Creamy Frosting
3 cups palm shortening (not red palm shortening)
½ cup full fat coconut milk
4 tablespoons butter
2 cups coconut sugar
1 cup cocoa powder
2 teaspoons real vanilla extract
Put the 3 cups of palm shortening into a large mixing bowl
In a saucepan put the coconut milk, sugar, butter in it. Warm gently, until it is mixed thoroughly
Now add cocoa powder, mix thoroughly
Now mix in the vanilla extract
Now pour mixture into the palm shortening
Whip until it is mixed thoroughly, cool and let set. Once cool and set, whip again before using it to frost your yummy cake.
Frost cake and enjoy!

Grain Free Chocolate Cake
Preheat oven to 325
Lightly oil 2 -8 inch rounds or 1 - 9 x 13 Pyrex pan
Trace bottom of pans with parchment paper and trim slightly smaller so they fit into the bottom of the cake pans
3 ½ cups blanched almond flour
2 tablespoons coconut flour
3 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
½ cup chocolate chips
2/3 cup agave or real maple syrup
¼ cup full fat coconut milk
3 tablespoons butter
2 teaspoons real vanilla extract
2 teaspoons apple cider vinegar
4 large eggs, plus 2 egg whites

Combine the almond flour, coconut flower unsweetened cocoa powder, baking soda and salt

In a medium saucepan, add all the remaining ingredients except the eggs and egg whites. Warm them over low heat, whisking the ingredients together until the chocolate is melted and everything is mixed thoroughly.
Transfer the chocolate mixture to the dry ingredient mixture, mix well, using a rubber spatula to help scrape out all the chocolate from the pan. Mix until the batter is smooth and creamy.
Add the eggs and egg whites. Mix until the eggs are blended into the batter
Divide the cake batter evenly between the 2 cake pans or pour all of it into a 9 x 13 glass Pyrex.
2 cake pans bake for 28 – 30 minutes
9 x 13 bake for about 30 – 32 minutes
Until golden brown along the edges and a toothpick or for inserted into center comes out clean.
Allow the cake to cool about 5 minutes then invest each cake onto a plate and remove the parchment liner
Allow the cakes to cool completely, then frost them with frosting of choice.
Enjoy

Chocolate Chip Cookie Pie
Preheat oven to 350
Lightly oil a pie pan
1 cup freshly ground flax seeds
2 cups soaked and dehydrated pumpkin seeds ground up or roasted ground up – I use a coffee grinder for this
You can also use the Go Raw brand if you want to use the soaked and dehydrated seed.
½ cup oats
¼ cup shredded coconut - optional
1 teaspoon baking soda
½ teaspoon sea salt
1 ½ sticks of butter
3 eggs – room temperature
½ cup agave syrup, real maple syrup or sucanat sugar
2 teaspoons real vanilla extract
1 cup semisweet or super dark chocolate chips – Chocolate lovers add another ½ cup of chocolate chips
¼ cup dried organic cherries or cranberries – optional
Directions:
Grind pumpkin seeds and flax seeds, put in a mixing bowl, it will resemble almond meal
Add oats, flaked coconut, baking soda and sea salt
In a different bowl, cream butter, add sweetener, eggs and vanilla, whip until fluffy

Add dry mix to your fluffy buttery mix
Whip up and mix until well blended
Now add chocolate chips and dried fruit.
Bake approximately 25 – 30 minutes until a toothpick (or fork) inserted into center comes out without moist crumb.
Side note, there is a lot of chocolate chips in this cookie pie, and it may be hard to tell if it is done by using a toothpick or fork. If it was cooked for 25 min and no more than 30 it is done.
Remove from oven and allow the cookie pie to cool completely. If you are impatient like me and what to taste it when the chocolate chips are melted wait about 15 minutes and then – ENJOY!!
Side Note: It will not taste good if you use raw pumpkin seeds.

Tigernut Chocolate Chip Cookies
Tigernut is a small root vegetable and has a nutty and slight sweet flavor.
To Purchase: Go to Thrive On-Line or go to OrganicGemini.com
Preheat oven to 350
Baking time 10 – 15 minutes
3 tablespoons of cold water
3 tablespoons of whole flax seeds
½ cup of butter - soft
½ cup nut butter creamy or chucky it up to you ( I used the organic brand Nutz O’s )
2 eggs
¾ cup coconut sugar, sucanat sugar or maple sugar (not syrup)
2 cup tigernut flour
1 teaspoon baking soda
½ teaspoon sea salt
1 ½ cups chocolate chips
Mix water and flaxseeds, then refrigerate for 10 minutes
Then mix butter, nut butter, eggs, and sugar with the flaxseeds.
Blend well until fluffy
Now add tigernut flour and baking soda
Blend well
Add chocolate chips and blend well
Bake at 350 for 10 – 15 minutes.