October 31, 2013

Alternative Sweeteners



Carrot Cake with Coconut Butter Frosting

You will need:

4 large carrots, peeled
2 cups spelt OR brown rice flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
½ teaspoon ginger
1/2 cup maple syrup
1 1/4 cups sunflower oil
2 large eggs
1 1/2 cups walnuts, toasted and chopped
1/2 cup raisins
Preheat the oven to 350 degrees. Grease a loaf pan and a mini loaf pan.
Grate the carrots and set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.
Whisk the maple and oil in large bowl until well blended. Whisk in the eggs one at a time. Add flour mixture and stir, and whisk until blended. Stir in carrots, 1 cup of walnuts and raisins.
Bake for about 45 minutes for the loaf and about 30 minutes for the mini loaf. Remove from oven and let the loaves rest in their pans for 10 minutes. Turn out onto rack and wait until cool to frost.

Coconut Butter Frosting
You will need:
1/2 cup coconut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
dash cinnamon

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

To assemble, spread a light layer of frosting onto each loaf, swirling decoratively.  Sprinkle with the remaining toasted walnuts.

This frosting is amazing with the cupcakes below, too! Try it and see what you think.
***
Chocolate Banana Cupcakes

You will need:
1 1/2 cups spelt OR rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons of cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 large egg
1 cup mashed bananas (3 medium)
1/2 cup applesauce
1/4 cup coconut oil

Preheat oven to 350 degrees.
Grease the bottom and sides of a muffin tin (or loaf pan, if you're so inclined). In a medium bowl, combine the flours, baking powder, baking soda, cocoa and spices and set aside.

In another bowl, combine the egg, mashed bananas, applesauce and butter. Add the wet mixture all at once to the dry mixture and stir until just moistened.

Bake in the prepared pan for about 20 minutes for muffins (50 to 55 for a loaf), or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then remove.

***
Blueberry Apple Pie

You will need:

3 pounds apples
1 cup blueberries
1 1/2 tablespoons rice flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup

For the crust:
2 1/2 cups spelt OR rice flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes OR equally as much coconut oil
1/2 teaspoon salt
4 to 6 tablespoons cold water

Combine flour and salt in a bowl. Cut in the butter using a pastry cutter, fork or your hands. Mix and crumble together until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in refrigerator at least a half-hour. Remove and let warm up a bit, about 5 minutes, before you roll it out.

Preheat oven to 425 degrees.

Chop apples.
Toss apples with the blueberries, flour, lemon juice, cinnamon, salt and maple in a large bowl.

Roll out 1 piece of dough into a 12-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a half-inch overhang.
Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

Transfer filling to pie shell. Cover pie with the top dough. Press edges together, crimp and then trim excess. Cut 2 vents in top crust with a sharp knife.

Place the pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature before serving.

1 comment:

Carolyn Mase said...

Oh, yes! I will definitely get these onto my plate! No sugar needed! YAY!

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