When you have an abundance of carrots, what do you do? Make carrot cake! I had all the necessary ingredients for a good batch of cake and even had vegan cream cheese in my fridge, so I decided to play with creating a new recipe.
This cake is hearty as it is full of shredded carrots, unsweetened coconut flakes, and walnuts. It is flavorful as it is made with 5 spices, coconut milk, and almond flour. And it is moist and not at all gritty like some gluten free foods can be.
I just baked the cake and alternated from eating as is to simply adding a spreading of vegan cream cheese (Tofutti brand). But you could also make a glaze with vegan powdered sugar, orange zest, orange juice and a bit of coconut or almond milk to thin to the right consistency. Simply whisk all together and pour on.
Or you can make a cream cheese frosting with equal parts of room temperature vegan cream cheese and vegan butter, blended with vegan powdered sugar and vanilla/lemon/orange extract, and a bit of coconut or almond milk to thin to the right consistency. Place all in a bowl and use a handheld mixer to blend until frosting like.
Again, if you want a fast and easy cake though, just bake, let cool, smear on vegan cream cheese, and maybe grate some orange zest on top and VOILA! Eat and enjoy!
CARROT CAKE - VEGAN & GLUTEN FREE
makes one 9" cake layer
Preheat oven to 350 degrees and grease a 9" springform or cake pan.
1 cup almond flour
1 cup white rice flour
1 cup organic cane sugar
1 Tbsp. arrowroot powder
1 Tbsp. baking powder
1 Tbsp. ground cinnamon
2 tsp. ground coriander
1 tsp. sea salt
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. ground cloves
3 Tbsp. ground flax mixed with 1/2 cup water (let sit 5 minutes to thicken - "flax egg")
1 cup coconut milk (from can, not the beverage)
1/2 cup organic canola oil
2 tsp. vanilla or orange extract
3 cups shredded carrots
1 cup chopped unsweetened coconut
1 cup chopped walnuts or raisins
In a large bowl, mix all dry ingredients from flour to spices. In a separate bowl mix the flax egg mixture with coconut milk, oil, and extract. Add the wet mix to the dry and blend until ingredients are all incorporated.
Fold in the carrots, coconut and raisins. Pour mix into pan and bake 50 minutes to 1 hour or until top springs back when lightly touched or toothpick inserted comes out clean. Let cool then either drizzle on glaze, frost, or add cream cheese OR just eat as is! Can be frozen in small pieces and taken out of freezer and microwaved to enjoy anytime.
Delicious fluffy muffins that are vegan and gluten free, and taste delicious, AND don't fall apart!! SUCCESS!
As well, this recipe that I created doesn't use margarine or gums or all white processed gluten free flours. These actually have some protein from almond flour and healthy fats from organic oil.
Try them and they will become your new morning besties!
TRIPLE BERRY MUFFINS - makes 12
1.5 cups almond, soy, or coconut milk
1 Tbsp. apple cider vinegar
1/2 cup organic expeller pressed canola oil
1 tsp vanilla or almond extract
2 cups white rice flour
2 cups almond flour
3/4 cup organic cane sugar (plus 1 Tbsp to top)
2 Tbsp. arrowroot powder
1.5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1.5 cups mixed fresh or frozen berries
Pre-heat oven to 400 degrees. Grease 12 cup muffin pan.
In a large measuring cup add the cider vinegar to the milk and let curdle about 5 minutes.
In a medium sized bowl whisk together flours, sugar, arrowroot, salt and leavening. Add the oil and extract to the milk mixture and stir. Add the wet mixture to the dry mixture and stir until evenly blended.
Fold in the mixed berries. To keep the berries from staining the batter coat them in a bit of rice flour.
With an ice cream or cookie scooper scoop the batter into the greased muffin tins. Top each muffin with a sprinkle of sugar. Then place in hot oven and bake about 25 minutes or until golden and firm to the touch.
Let cool and enjoy! These will keep at room temp for 2-3 days or can be frozen. YUM!
Photo by Stacey Hamblett (Me!)
For all you banana bread fans who either want to cut down on the amount of wheat you are consuming or are gluten intolerant, here is a DELICIOUS recipe I created for you:
2 cups Gluten Free flour blend (I used Trader Joe’s, but also recommend King Arthur's)
1/2 cup chopped pecans
1 Tablespoon chia seeds
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
2 organic eggs (try substituting 6 T water plus 2 T ground flax meal to make vegan)
1/2 cup maple syrup
1/2 cup coconut milk
1/2 cup vegetable oil (try coconut oil also)
1 teaspoon vanilla extract
2 mashed bananas (if you are able to find apple bananas try 4 of these!)
If you want to learn more about gluten free baking then join me at my upcoming class at Frinklepod Farm in Arundel, Maine on Sunday, November 18 from 2-5pm. REGISTER HERE. Space is limited!
If you want more recipes on gluten free baking, check out my past blogpost that contains mexican chocolate chip cookies and sundried tomato basil muffins. Bye Bye wheat, hello yum!
Here is a recipe I created that will make your morning more glorious…If you want to sub spelt flour for the all purpose flour, go for it! Or maybe sub coconut oil or applesauce for the vegetable oil. You could also experiment with lessening the white sugar and subbing with a bit of maple syrup or honey. As usual, I encourage you to play with your food, be creative and have fun!
And of course make every morning, glorious!
Stacey’s Morning Glory Muffins
2/3 cup raisins
2 cups organic all purpose flour
1 1/2 cups organic sugar
1/2 cup organic whole wheat flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup chopped walnuts
1/3 cup raw sunflower seeds
1 granny smith apple, peeled, cored and diced
3 Tablespoons water & 1 Tablespoon flaxmeal (or add one more egg)
2 organic eggs (or flax eggs: 2 Tbsp flaxmeal, 6 Tbsp water, let sit till thick)
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 – 15oz can of crushed pineapple, drained. Reserve 1/4 cup of the juice
In a recent cooking class I used the dried powder of a root called Maca to enhance the malty caramel notes in a raw truffle. Ok well I also used it to boost the libido of those who ate the truffles too, tee hee.
When I told my students this their eyes lit up and they all acted like giddy teenagers. Of course they all wanted to know more about this interesting plant that only grows naturally in the mountains of Peru.
Maca is a vegetable that has been used as a food and medicine by Peruvians for thousands of years, over a 100 years in Chinese medicine, and is now rising in use in the global market...and for good reasons. It is thought to be an adaptogen herb that boosts libido and fertility, reduces the stress response, balances hormones, aids in anemic conditions, and is an all around tonic.
The root of the maca plant is the part primarily used and is dried into a powder. This powder is creamy yellow in color and has a malty flavor to it. The way Westerners use it is to add it to smoothies, shakes, raw desserts, porridge, and baked goods. The Peruvians generally would boiled it, ferment it, and make a porridge.
Whether the Western way of just adding the dried root powder works as effectively as the boiled and fermented version is something for you to simply experiment with and see. I have personally experienced and heard from clients that the dried root powder has worked great. All happy clients for sure!
If you are interested in learning more about this plant here are some good reputable sources. This article from the University of Michigan is short and sweet. But if you want solid info and research data, check out this article from the National Library of Medicine National Institute of Health.
If you are already sold and want to explore this amazing plant's tonic and balancing properties, then go to your local health food store and purchase a quality brand of maca root powder. Again you can add it to your favorite smoothie recipes, hot oatmeal or quinoa porridge, raw truffles, or protein shake. Or check out The Maca Team website for a database of recipes and ideas.
And comment below if this herb brings you any magic ;)
Love and vitality to you....
This blog is an exploration of life, love, adventure and art primarily through the medium of food.