Chocolate Butterscotch Grain-Free Cake

This is a chocolate lover’s dream! The butterscotch filling can be replaced with the same mix as the frosting, if you want to make it even more “chocolaty”, but I liked the contrast of the salted caramel-type filling with the chocolate.
The filling can also be eaten alone as a pudding. I actually made a double batch of it, cooled the remaining pudding into ramekins and ate it with a spoon just as is.

I made this Chocolate Butterscotch Grain-Free Cake my mother’s birthday back in March and it’s been in my queue of recipes to post, along with at least 100 other recipes, but I just haven’t found the motivation to blog lately.

Many have asked my why I haven’t posted any recipes in months. The truth is that ever since Facebook changed its algorithms to try to collect money from bloggers and business pages, I feel like I basically just talk to myself. Out of my almost 50,000 Facebook followers, only between 500 to 1000 people actually see my post. Usually the ones who interact with my page the most.

If I wanted all of my Facebook friends to see my post I would have to pay between $400 and $600 per post! Not per month, or per day, but per POST! As a blogger who doesn’t really have any revenue-generating product or service to advertise, it wouldn’t make any sense for me to pay that amount of money to share FREE recipes.
If you want to continue to see my recipes, just subscribe to this blog directly by simply adding your e-mail address to the subscribe box. I don’t spam or send too many emails. I don’t share articles or newsletters. I simply share 1 or 2 recipes per month. Thanks!

For the cake

Ingredients:

3 cups of almond flour
1/2 cup of coconut flour
5 medium eggs
1/3 cup of butter, palm shortening, or coconut oil
1 cup of coconut sugar
2 tsp of aluminum-free baking soda
2 tsp of vanilla extract
1 cup of full fat coconut milk
1/2 to 3/4 cups of unsweetened cocoa powder or raw cacao powder
1/2 cup of maple syrup
1/2 cup of dark chocolate chips. I use these

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Using an electric mixer, immersion blender of food processor, combine all the ingredients together except for the chocolate chips. If mixing the ingredients by hand, melt the butter first and make sure that all ingredients are at room temperature.
• Mix in the chocolate chips using a large spoon or spatula
• Divide the batter into two greased 8-inch molds.
• Bake for 20 to 25 mins or until a toothpick inserted in the center of the cake comes out clean.
• Allow the cake to cool down at room temperature or inside the refrigerator.

For The Butterscotch Filling (optional)

Ingredients:

3/4 cup of coconut sugar
3 tbsp of arrowroot powder
1/4 to 1/2 tsp of sea salt
1 14-ounce can of full fat coconut milk
3 egg yolks
3 tbsp of butter

Preparation:

• Whisk all ingredients together except the butter in a small saucepan.
• Turn heat to medium low and stir constantly until a the mix thickens.
• Remove from heat.
• Stir in the butter.
• Allow the pudding to cool down in the refrigerator.

For The Frosting

Ingredients:

1 cup of non hydrogenated palm shortening. I use this one
2 to 4 tablespoons of raw cacao powder  (to taste). You can also use unsweetened cocoa powder
Raw honey to taste

Preparation:

• Using a spatula, electric mixer, or immersion blender mix all the ingredients together until well combined.
• If the frosting is too runny, place it in the refrigerator for a few minutes and quickly mix again.

 

For The Ganache

Ingredients:

3 ounces of unsweetened soy-free chocolate or raw cacao paste (if using sweetened chocolate or chocolate chips reduce the amount of honey)
2 tablespoons of butter or coconut oil
2 tablespoons of honey

Preparation:

• Gently melt and combine all the ingredients together. I use a double boiler for this step.
• Allow the ganache to cool down slightly. You want the ganache to have the texture of a very thick gravy.

To assemble the cake:

• Place one of the cakes on a plate.
• Pour the cold pudding over it. Or make a double batch of the frosting and use that instead
• Place the other cake on top and press down gently.
• Frost the cake.
• Pour the ganache over the cake.
• Refrigerate the cake.
• Place the cake at room temperature 30 to 45 minutes before serving

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Caveman Cookies Giveaway, Coupon Code and Product Review

Last week I received 5 boxes of Caveman Cookies, one of each flavor. At first I was a bit skeptical, since I don’t normally eat anything that comes in boxes, yet when I read their labels, I realized that all of their ingredients are things that I would normally make my own cookies out of: nuts, honey, raisins, pumpkin seeds, maple syrup, cranberries… all natural, no preservatives, no ingredients with numbers or scientific names. A shocking and pleasant surprise!

I’ve tasted many store-bought healthy treats before, and have found that nutritional quality and flavor tend to be mutually exclusive.  Typically, if  labels look promising (i.e. healthy ingredients), they tend to lack flavor or have an odd  texture. This isn’t the case for Caveman Cookies, they are nutritious, soft, chewy, and delicious! My personal favorite is the “New World” flavor, similar in taste to an oatmeal cookie with a hint of pumpkin spice. My other favorite is the “Tropical” flavor, a tasty combination of macadamia nuts and coconut.

The most exciting part of this is that Caveman Cookies is giving away a case of cookies to one of Edible Harmony’s readers. That is 12 boxes of your flavor of choice or an assortment of all of their flavors:

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo Cashew Chicken

I know I have been slacking on my recipes lately, I have a long list of excuses, but without boring you with my life story, let’s just say that I have been overwhelmed. Starting today I am regrouping and refocusing on my blog. Let’s start this new page of my journey with an Asian inspired recipe: Paleo Cashew Chicken.

A few of you have been asking about my lack of blog posts, besides a few hiccups on the road, I have been holding onto some of my recipes for the book that I am planning on putting together. It is going to be a while before it comes out. I am working at a snail’s pace on it, trying to keep it as a fun project and not a stressful job for now.

To “paleolize” this recipe I replaced the traditional soy sauce with coconut aminos and made the chicken a little crispy using arrowroot powder, however it can be easily omitted. The type of meat and vegetables can be substituted for whatever you have at hand, it is the sauce and the cashews that make this recipe.

For other easy chicken recipes try my slow cooker roasted chicken, tomato chicken fajitas or Thai chicken wraps

Ingredients

1 lb of boneless chicken
¼ cup of arrowroot powder
1 tbsp of sesame oil
1-2 tbsp of coconut oil
2 cups of broccoli florets
1 medium onion
2 minced garlic cloves
1 medium bell pepper
2/3 cup of cashews
1 tbsp of coconut vinegar or apple cider vinegar
3 tbsp of coconut aminos
2-3 tbsp of raw honey
red pepper flakes, red jalapenos or Thai chilies taste (optional)
a pinch of salt
black pepper to taste

Preparation:
• Rinse and dry the chicken.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
• In a large skillet or wok heat the sesame and coconut oil over high heat
• Pan fry the chicken until all sides are brown and the chicken is fully cooked
• Set the chicken aside
• Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
• Return the chicken to the skillet
• In a separate bowl combine the vinegar, honey and coconut aminos
• Pour over the cashew chicken and remove from heat

Paleo Cashew Chicken

Recipe Type: entrée

Cuisine: Asian

Author: Edible Harmony

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

• 1 lb of boneless chicken
• ¼ cup of arrowroot powder
• 1 tbsp of sesame oil
• 1-2 tbsp of coconut oil
• 2 cups of broccoli florets
• 1 medium onion
• 2 minced garlic cloves
• 1 medium bell pepper
• 2/3 cup of cashews
• 1 tbsp of coconut vinegar or apple cider vinegar
• 3 tbsp of coconut aminos
• 2-3 tbsp of raw honey
• red pepper flakes, red jalapenos or Thai chilies taste (optional)
• a pinch of salt
• black pepper to taste

Instructions

1. • Rinse and dry the chicken.
2. • In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
3. • In a large skillet or wok heat the sesame and coconut oil over high heat
4. • Pan fry the chicken until all sides are brown and the chicken is fully cooked
5. • Set the chicken aside
6. • Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
7. • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
8. • Return the chicken to the skillet
9. • In a separate bowl combine the vinegar, honey and coconut aminos
10. • Pour over the cashew chicken and remove from heat

3.2.1753

First Birthday Cake

There isn’t really a recipe for this cake, it is just a “puzzle” of fruit assembled together to look like a cake. It doesn’t necessarily need to be a first birthday cake as it may work for any type of event, as a dessert or even as an edible centerpiece, but since my youngest daughter, Lucia, just had her first birthday I decided to make this for her. It was also sort of a birthday present, as it was the first time she ate fruit.

A lot of parents wait to introduce their babies to a variety of different foods, most pediatricians recommend to wait until after their first birthday to introduce babies to egg yolks, dairy or nuts.  We now know that grains aren’t babies’ ideal first food, as we once thought, also some parents want to keep their kids away from sweets as long as possible.  This allergen-free first birthday cake is ideal for the occasion. I personally kept my kids away from everything sweet including fruit, until they developed a taste for their veggies, and so far it has worked, my kids eat anything you put in front of them, from raw onions to chlorella tablets.

I remember keeping Lilah, my oldest daughter, away from eggs, grains and sweets for a long time, but when her first birthday came up I wanted to “treat” her with a real cake. Needless to say, it shocked her body and made her sick. You live, you learn! But this brings an entirely different issue to mind. Why do parents (including myself) “treat” their kids with sweets? Is it because our first food (breast-milk) is on the sweet side and we develop a sweet tooth early on? Is that where comfort eating comes from? I wonder if I could praise my kids with a giant broccoli? I really wish they came with a manual!

For other cake ideas try my Pound Cake or my Ultimate Carrot Cake

Ingredients:

One watermelon (preferably seedless)

A variety of berries and other colored fruit. I used tangerine slices and a large blackberry for the top, kiwi and pineapple for the sides and blueberries at the base.

 

Preparation:

• To make the base, cut a large round slice from the center of the watermelon about 4-5 inches wide or to desired thickness.
• Place a round plate, a bowl or a lid around the top of the watermelon slice and using a thin sharp knife cut around it to form the round base of your cake, you can also make a square cake or a multi-tiered one.
• Using a paper towel or kitchen towel gently rub the cake, to smooth down the edges.
• Cut the other fruit into desired shapes and decorate the cake with them.For the fruit on the sides use toothpick halves to secure them to the watermelon base.

 

Note: If you are giving this cake to a small child remove the tooth picks, small fruit or any other choking hazard before giving it to them.

Happy Birthday Lucy!!

 

First Birthday Cake

Recipe Type: Edible Arrangements

Cuisine: Paleo / Primal

Author: Edible Harmony

Prep time: 20 mins

Total time: 20 mins

Serves: 1- 20

Ingredients

• One watermelon (preferably seedless)
• A variety of berries and other color fruit. I used tangerine slices and a large blackberry for the top, kiwi and pineapple for the sides and blueberries at the base.

Instructions

1. To make the base, cut a large round slice from the center of the watermelon about 4-5 inches wide or to desired thickness
2. Place a round plate, a bowl or a lid around the top of the watermelon slice and using a thin sharp knife cut around it to form the round base of your cake, you can also make a square cake or a multi-tiered one.
3. Using a paper towel or kitchen towel gently rub the cake, to smooth down the edges.
4. Cut the other fruit into desired shapes and decorate the cake with them.
5. For the fruit on the sides use toothpick halves to secure them to the watermelon base.

3.1.09

Slow Cooker Cranberry Apple Sauce

I have tried several different methods to make cranberry apple sauce or even plain apple sauce, baking, cooking in a Dutch oven, steaming, pureeing raw and peeled apples, and this is by far the easiest method I have used. The cooking time does take longer than with the other methods, put the prep time is shorter, the process is easier and you don’t have to worry about keeping the time or burning the fruit. Simply place the fruit in the slow cooker, push the on button and move to your next task.

When I make mine I don’t even core the apples. I know that a lot of people are concerned about apple seeds being poisonous. I understand that apple seeds do contain a small amount of cyanide, but so do a lot of other foods. In fact yucca (cassava) a common root vegetable is the largest natural source of cyanide and we eat it often, mostly in Latin American dishes, or in the form of tapioca. With this I am not saying that you should or shouldn’t eat apple seeds. I encourage you to do your own research and decide whether you are comfortable eating them or not. To me, they are filled with nutrients, and cancer fighting vitamin B-17, so I choose to eat them.

 

Ingredients:

1 lb of cranberries
3 lbs of apples ( Fuji apples work best because they are the sweetest)
¼ cup of fresh orange juice or unsweetened cranberry juice
3-5 tsp of ground cinnamon
Raw honey to taste