Sweet Potato Sesame Sticks

Convinced that those addictive sesame sticks in the bulk bins can’t be thaaaat hard to make (the ingredients are simple), I tried my hand at a whole wheat version from Serious Eats, trying to emulate the real thing. I subbed beet water (the magenta liquid left over from steaming beets) for the water, and added cayenne.

They were good, and Fionn loved them, but I needed to kick them up a notch: they needed more vegetable content, more seed fat/fiber. So I made this grain-free, paleo version with sweet potato. I look forward to making versions with other pureed vegetables. NOTE: Cumin is KEY!

Sweet Potato Sesame Sticks
Yields 16
Savory, crunchy, and full of omega 3s and beta carotene.
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141 calories
7 g
0 g
12 g
4 g
1 g
31 g
231 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
31g
Yields
16
Amount Per Serving
Calories 141
Calories from Fat 99
% Daily Value *
Total Fat 12g
18%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 231mg
10%
Total Carbohydrates 7g
2%
Dietary Fiber 5g
19%
Sugars 1g
Protein 4g
Vitamin A
24%
Vitamin C
1%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cup ground golden flax seed
  2. 1/2 cup toasted sesame seeds
  3. 2 tablespoons hemp seeds
  4. 1/4 teaspoon dried turmeric
  5. 1/4 teaspoon cumin powder
  6. 1 teaspoon garlic powder
  7. 1 1/2 teaspoons sea salt
  8. 4 tablespoons sesame oil
  9. 1 cup puréed sweet potato or pumpkin
Instructions
  1. Combine sesame seeds, hemp seeds,ground flax, turmeric, garlic powder, cumin, and salt in a medium bowl and whisk thoroughly to combine.
  2. In a small bowl, combine pureed sweet potato/pumpkin and oil. Stir these wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand. If too dry, add a teaspoon or so of water.
  3. Divide dough in half and shape each into a ball. Place both balls on a large sheet of parchment paper (big enough to cover a cookie sheet) and flatten each into 1 inch-thick square. You may find it helpful to refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350°F.
  4. Working with one ball at a time, roll out one ball of dough on the parchment paper to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (I made mine approximately 1/4-inch by 1-inch, but you can go with a narrower rectangle more akin to the store-bought version). Uniformity is important to assure even baking.
  5. Once cut, separate the pieces on the parchment-lined baking sheet so that they are at least 1/2 inch apart.
  6. Bake for 10 minutes, then flip the pieces around on the sheet so that the bottoms don't brown. Continue baking for 8 minutes more, until sticks are crisp but not browning. Remove from oven and cool completely before storing in an airtight container.
Notes
  1. Yields 4 cups, or about 150 1 x 1.5 inch crackers.
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calories
141
fat
12g
protein
4g
carbs
7g
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Black Bean Energy Bars

These are a great standby for the lunch box or snack bag, and are completely adaptable. Baked apples or other soft fruit can substitute for the peach, and avocado, seed/nut butter, or any other “binder” can substitute for the butternut squash. Have fun, and let me know how you tweak this recipe!

Ingredients
1 ½ cup cooked black beans
1/2 cup cooked butternut squash
¼ cup honey
¼ cup ripe peach
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
¼ teaspoon sea salt
1 1/2 cups of oats
1/2 cup whole wheat flour
1/2 cup ground flax seed
1/4 cup chia
1/4 cup dried figs, sliced
1/2 cup sunflower seeds

Instructions
In a food processor, combine beans, squash, honey, peach, extract, spice, and salt until smooth. Add the oats and dry base ingredients and pulse just to combine. Add stir-ins and pulse again just to combine. It should be a spreadable consistency. If it’s too dry, add 1/4 cup of water; if it’s too runny, add an additional 1/4 cup of oats.

Grease 13×9 pan with 1 tablespoon oil, then spread mixture into pan. Bake at 350 degrees for 15-18 minutes. Once cooled, slice into 16-18 bars, depending on your size preference.

Nutrition Information
These bars are low in cholesterol and sodium, while being a good source of dietary fiber, Vitamin A, magnesium and phosphorus; and a very good source of Manganese. Estimated Glycemic Load: 12. Click here for complete nutritional details for this recipe.

Pumpkin Pie Chia Roll-ups

In my ongoing, increasingly half-hearted quest to use the entirety of the 30 pounds of cut, seeded Seminole pumpkin acquired on Sunday (see my Solstice post on Pumpkin Parmesan Crackers with Sage), I tried my hand at making a leather that was higher in fiber and protein, lower in sugars, and, well, tasted kinda like pie. Adjust the spices to your liking; nutmeg can overwhelm other spices, so I use it very sparingly.

Pumpkin Pie Chia Roll-ups
Yields 8
A fun way to get some beta carotene into your little one, and much easier for little hands to eat than a slice of pie.
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Prep Time
15 min
Prep Time
15 min
37 calories
6 g
0 g
1 g
1 g
0 g
58 g
21 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
58g
Yields
8
Amount Per Serving
Calories 37
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
10%
Sugars 3g
Protein 1g
Vitamin A
96%
Vitamin C
3%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup puréed baked pumpkin, sweet potato, or other sweet winter squash (including skin!)
  2. 1 cup baked apples (I used Albemarle Pippins)
  3. 1 tsp fresh squeezed juice from an orange (though I probably would have used a lemon if I had one around)
  4. 1/4 cup water
  5. 3 tablespoons chia seeds
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon ground ginger
  8. 1/8 teaspoon ground nutmeg
  9. Pinch of ground cloves
  10. 1/2 teaspoon vanilla extract
  11. Pinch of sea salt
Instructions
  1. Make sure your baked pumpkin is fully cooked, and purée with skins (omitting any burnt skins) in the food processor. Add the 1/4 cup water.
  2. Add the baked apple, again including the skins.
  3. Add spices, chia seeds, salt, orange juice, and vanilla extract and purée the whole mixture until very smooth.
  4. Line a dehydrator tray with paraflex or parchment paper (not wax paper).
  5. Pour the mixture onto the sheet and use a rubber spatula to evenly spread the mix from one corner to the other, about 1/4 inch thick. Get it as smooth and even as possible, erring on the side of making the edges just slightly thicker than the center.
  6. Place in dehydrator and dry at 135°F or 57°C for about 3 hours (maybe longer in humid conditions).
  7. To test for doneness, press the leather lightly with flat fingers. If your finger leaves an indentation, it is not ready. If the leather feels moist or sticky, it is not ready. It will be slightly tacky, but it should not feel wet at all. If it pulls off the paper easily, it is done. If parts stick to the sheet (which is more likely at the center), it is not done. Look for color variations, wet spots may be much lighter or much darker in color.
  8. If it is dry and brittle, it is too dry, but it makes a nice crunchy "chip."
Notes
  1. This recipe makes one full sheet of leather for use in a 14" by 14" Excalibur dehydrator. The edges tend to get crispy by the time the center is done, so I trip off these drier parts as "chips", which will reduce the total number of roll-ups you are able to cut from the sheet.
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calories
37
fat
1g
protein
1g
carbs
6g
more
https://goodphytefoods.com/

Pumpkin Spice Muffins (Paleo)

Muffins a la paleo can be a challenging undertaking, with textures either too crumbly, too goopy, or just plain sad in the mouthfeel department depending on the brand of flour or any number of factors. In my quest to use more of our solstice Seminole squash bequest (see Pumpkin Parmesan Crackers with Sage), I celebrated in the fact that our preschool’s winter holiday break equates to a break from the no-nut doctrine. I set out to make something grain-free that wouldn’t disappoint any skeptical recipients of random baking acts of kindness, using this paleo pumpkin muffin as a starting point. I was really pleased with the consistently spongy, rich interior of these muffins, and want to reiterate the importance of letting the batter sit for 10 or 15 minutes before spooning into the tins. The final result? Groggy post-nap toddler approved! wpid-wp-1419389124060.jpeg

Ingredients

      1 cup almond flour
      1/4 cup tapioca flour
      2 1/2 tbsp coconut flour
      1 tsp baking powder
      1 tsp baking soda
      1/4 tsp salt
      1 tsp cinnamon
      1/2 teaspoon ground ginger
      1/4 teaspoon ground nutmeg
      1 cup puréed pumpkin (I used Seminole squash)
      3 eggs
      1 tsp vanilla
      2 tbsp honey
    2 tablespoons pepitas for adorning the tops.

Servings: 24 mini muffins or 10-12 regular size muffins

Instructions

1. Preheat the oven to 350 degrees. Grease 8 wells of a muffin tin, or insert muffin liners (I use If You Care brand muffin liners and parchment paper.
2. In a mixing bowl, whisk together the almond flour, tapioca flour, coconut Flour, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk together the pumpkin puree, eggs, vanilla, and honey until smooth.
4. Add the wet ingredients to the dry and whisk in until mixture is smooth. Allow to sit for 10-15 minutes before baking while the coconut flour fully absorbs the liquid. This is important!
5. Divide the batter between the muffin tins, using a scoop to distribute the batter so that the tops are rounded. Add a couple pepitas to the top of each muffin.
6. Bake muffins in preheated oven for about 20 minutes. Muffins are done when they are firm to the touch on top.
7. Let sit for one minute on the counter and then run a knife around the edges of each muffin to loosen.
Let cool completely and enjoy!

Nutritional Information: A good source of healthy fats (from the almond flour and egg yolks), Vitamin A, Vitamin E, and Manganese. Estimated glycemic load: 4. Click here or the label below for more nutritional information.

Paleo pumpkin spice muffins Nutrition_Facts_Label

Pumpkin Parmesan Crackers with Sage

The winter solstice lends itself well to potlucks and random baking acts of kindness. This year, I shared in the chilly-fingered harvesting of seed from several overflowing wheelbarrows of Seminole pumpkin grown by Living Energy Farm. This intentional community in Louisa, largely off-the-grid, puts lax neo-homesteaders who fancy themselves light on the planet (ahem, hand sheepishly being raised here) to shame, and they grow seed for Southern Exposure Seed Exchange. I bartered dark chocolate bread pudding and 30 minutes helping scoop the seeds into a five gallon buckets for about 30 pounds of Seminole pumpkin, which is bright orange-fleshed and tastes like a date between a kubocha and a butternut. After baking, puréeing, and freezing about 1/4 of my haul, I immediately set about trying to use the other 3/4, feeling the pressure to use it creatively before we leave in a week for a New Year’s holiday. Don’t worry. A more standard (paleo) pumpkin bread and the like are forthcoming, too!

These savory paleo crackers are delicious. I hate to even compare them to Cheese-Itz, but they do have an addictively cheesey-salty quality to them which is enhanced by the sage.

Pumpkin Parmesan Crackers with Sage
Yields 6
Delicious savory paleo crackers with only 6 ingredients!
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88 calories
8 g
64 g
5 g
4 g
1 g
86 g
232 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
86g
Yields
6
Amount Per Serving
Calories 88
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 64mg
21%
Sodium 232mg
10%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
5%
Sugars 2g
Protein 4g
Vitamin A
130%
Vitamin C
3%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 cup coconut flour
  2. 2 eggs
  3. 1/2 cup grated Caromont Farm Esmontonian aged goat milk cheese
  4. 1 cup puréed pumpkin* (bake the potato until it's oozing syrup)
  5. 1 tbsp fresh chopped sage
  6. 1/2 tsp course sea salt
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Puree the pumpkin, fresh sage, and eggs in a food processor until smooth. Spoon it all into a medium bowl.
  3. Add the grated cheese, coconut flour, and sea salt to the sweet potato mixture and mix until well combined.
  4. Line a large baking sheet with a piece of parchment paper, and sprinkle with a tiny bit of coconut flour. Spread your dough on top, and sprinkle the top with a little bit more coconut flour before placing another sheet of parchment paper over the dough. Using a rolling pin to roll out the dough until its as thin as possible. You may need 2 baking sheets to accommodate all the dough. Its really important that the dough be rolled thin. wpid-wp-1419278272367.jpeg
  5. Slowly remove the top sheet of parchment paper and sprinkle the dough with more course sea salt.
  6. Bake for 20 minutes. Remove from the oven, but leave the oven turned on. Allow to cool for 5 minutes. Reduce the over temperature to 250F.
  7. 6. Using kitchen scissors, cut the large cracker into small bite-size squares or rectangles. I like the one inch by one inch squares, but larger works well, especially if you have managed to roll them thin enough.
  8. Return the pan to the oven and bake again for another 15-20 minutes, drying them out so they crisp up as much as possible. If they start to turn dark brown on the edges, remove them immediately. If they are still soft after 20 minutes, bake for 5-10 minutes longer. Keep a watchful eye on them at this point.
  9. Take the sheet of parchment paper holding crackers off the baking sheet to cool on a wire cooling rack. wpid-wp-1419279130733.jpeg
  10. These taste best eaten the same day they are made, but will also keep well in a glass jar for at least a couple weeks.
Notes
  1. sweet potatoes also work well, but make sure to bake them long enough that they are gooey and oozing before cooling and puréeing.
  2. Makes approximately 48 one inch square crackers, after trimming off the jagged edges (which are still tasty atop a salad).
  3. A good source of Vitamin A, Iron, Protein, Vitamin K, Calcium, Phosphorus, & Selenium. Estimated glycemic Load: 1. Click the image below to learn more about nutritional details.
  4. Pumpkin Parmesan Crackers_Nutrition_Facts_Label
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calories
88
fat
5g
protein
4g
carbs
8g
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Rosemary Raisin Biscuits with Kale

Are you raising your eyebrows at the idea of a marriage between rosemary and raisins? Trust me on this one. The original inspiration for these came from Paleo Magazine cracker recipe, and I made a couple minor adaptations to incorporate raw leafy greens. For Charlottesvillians, I prefer to get as much of my kale, chard, and collards from Whisper Hill Farm, which has a knack for growing gigantic, gorgeous greens organically. Check them out at City Market. I tend to roll mine out a little thicker than the recommended 1/8-inch, so the insides remain a little soft (“biscuity,” if you will). Be sure to keep them less than 1/4-inch thick, even if you go this route.

Rosemary Raisin Biscuits
Yields 12
The raisins make this slightly sweet, combining surprisingly well with the rosemary. These can be made pretty quickly in the oven, no dehydrator is needed. Make about 48 1 x 2 inch biscuits, with the nutritional information below presuming about 4 per kiddo serving.
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Total Time
17 min
Total Time
17 min
130 calories
14 g
0 g
7 g
4 g
1 g
32 g
104 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
32g
Yields
12
Amount Per Serving
Calories 130
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
17%
Sugars 6g
Protein 4g
Vitamin A
9%
Vitamin C
6%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 loosely packed cup of raisins
  2. 1/2 cup raw sunflower seeds
  3. 1/2 cup flax seeds
  4. 1 cup raw pumpkin seeds
  5. 1/2 cup finely chopped lacinato kale
  6. 2 tablespoons finely chopped fresh rosemary
  7. generous 1/2 teaspoon sea salt
  8. 2 tablespoons raw sesame seeds
Instructions
  1. Preheat the oven to 350ºF. Place the raisins in a small bowl and cover with hot water. Set aside to soak for 10 minutes.
  2. In a food processor fitted with a steel blade, process the sunflower seeds, pumpkin seeds, kale, rosemary, and sea salt until finely ground, about 30 seconds.
  3. Drain the raisins, reserving 2 tablespoons of the soaking liquid. Add the raisins to the food processor along with the sesame seeds. Pulse until the raisins are reduced to small flecks and are incorporated into the seed mixture.
  4. Add 1 tablespoon of the reserved water and process until a rough dough forms. The dough should hold together when pinched between your fingers. If it does not, add a little bit of the remaining reserved water at a time, to achieve the right texture.
  5. Transfer the dough to the center of a large piece of parchment paper, folding one side over the other and using a rolling pin to roll out the dough to about 1/8-inch thickness.
  6. Remove the top sheet of parchment paper and trim any jagged edges with a knife or pizza cutter.
  7. Transfer the dough, parchment paper and all, to a baking sheet. Use the pizza cutter to cut the dough into 1 x 2 inch square cracker shapes. Bake for 12 minutes.
  8. Remove the pan from the oven and separate the crackers with a spatula along the precut lines, spacing them out a little bit on the baking sheet so the air can circulate around them. Place the pan back in the oven for 5 minutes. This step helps to crisp up the crackers.
  9. Remove the crackers from the oven and cool completely, as the crackers will continue to crisp up as they cool. Store in an airtight container.
Notes
  1. Nutritional information: Low in Cholesterol, these muffins are a good source of Iron, Magnesium, Phosphorus and Copper, and a very good source of Vitamin K and Manganese. Click here for a complete nutritional profile.
Adapted from Paleo Magazine
beta
calories
130
fat
7g
protein
4g
carbs
14g
more
Adapted from Paleo Magazine
https://goodphytefoods.com/

Seedy Superfood Saucers

I’ve never been a fan of the long-winded anecdotal recipe style endemic to many food blogs (just give me the recipe, damn it!), but as with all things in my life, I humbly (and maybe only temporarily) retract this bias. Let’s just say this whole post is about stubborn Stacy stepping out of character and embracing her own hypocrisy.

With nothing planned on a rainy Saturday afternoon in the itchy hours between naptime and dinner, my husband floated the idea of driving across town to Dick’s Sporting Goods (aka ‘The Ball Store,’ just as Whole Foods is “The Banana Store”). Loathe to patronize a big box store but confident it would be one our high-need-for-physical-activity two year old might enjoy, I upped the ante: “Only if I can go to T.J. Maxx,” which was right next door. Oh, Maxx, how I hate to love you, your back corner aisles like a treasure hunt of motley cooking supplies, all of which you didn’t know you needed until you saw them. I like to think of it as the Tiffany’s of thrift stores, except, you know, minus the whole ‘Reuse & Repurpose’ value. Among my reluctant purchases late that afternoon, just as toddler meltdown necessitated a lot of rapid decision-making, was a pound bag of dried goji berries for $9.99. Which might have made sense if I liked goji berries, or believed that ‘Superfoods’ were anything more than aggressively marketed crops whose beneficial properties largely stem from the fact that they, unlike the fruits and nuts we enjoy more commonly in the US, have not yet been the subject of intensive breeding programs that unintentionally dilute a lot of promising phytochemicals. I make fun of my husband’s pricey proclivity to liberally shower his daily oatmeal with chia and cacao nibs, but by now have grown to appreciate them myself when making granola or raw food treats, and stock up whenever they are on sale in the bulk bins. Aaaaaaand even when they are not. So, long story short, I made these today for my husband who worked a long 13 hour shift at the hospital.

Seedy Superfood Saucers
Yields 12
These are a handy post workout snack, but you can sub whey protein for the cocoa powder if making these for little ones. Caffeine and naptime make foul bedmates.
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198 calories
25 g
0 g
10 g
6 g
1 g
62 g
104 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
62g
Yields
12
Amount Per Serving
Calories 198
Calories from Fat 85
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
34%
Sugars 11g
Protein 6g
Vitamin A
4%
Vitamin C
3%
Calcium
9%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup ground flax
  2. 1/2 cup sunflower seeds
  3. 3/4 cup chia seeds
  4. 1 cup pepitas
  5. 7 dates
  6. 5 dried unsulfured apricots
  7. ½ teaspoon sea salt
  8. 1 teaspoon vanilla
  9. 2 tablespoons coconut flour
  10. 1/4 cup dark cocoa powder
  11. ½ cups cacao nibs
  12. 1 cup goji berries
  13. 3 tablespoons water
Instructions
  1. Grind flax, sunflower seeds, sea salt, coconut flour, and cocoa powder in a food processor. Add the pepitas part way through so they remain coarsely chopped.
  2. Add dates, apricots, vanilla, and water, and pulse the mixture few more times, leaving some texture.
  3. Transfer the mixture to a mixing bowl; add the goji berries and cacao nibs and mix well.
  4. Spread mixture into a 24 cup mini muffin tin (or a rectangular pyrex baking dish, but the circles are prettier) and press down into each well with a greased spatula or large spoon until even and firmly packed. The mixture, when packed down, should completely fill each one.
  5. Put the tin in the freezer for about an hour. Then, gently use a knife to pry one corner of each "muffin" out and transfer to a container for keeping in the refrigerator.
Notes
  1. This recipe will make at least 24 mini-muffin "saucers." Based on how dense they are, I would say 2 makes a generous serving size. These will keep in the fridge longer way longer than you will be able to resist eating them.
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calories
198
fat
10g
protein
6g
carbs
25g
more
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Orange Cranberry Cake

I made this for my friend Laura’s birthday, and loved it despite my vague and indefensible aversion to citrus deserts. Because we both have toddlers, she ended up leaving before we sliced into it, so I gave a her a slab to take home and still ended up with more than 50% of it. Note to selfish self: birthday cakes are for the celebrant, not the baker. I modified this recipe from the Real Life Paleo Lemon Blueberry Bundt Cake, which called for a bigger bundt pan than I happened to have, allowing me some extra batter for mini muffins onto each which I plopped a fresh cranberry. The icing is modified from Nourishing Days recipe for a coconut flour orange cake.

wpid-wp-1418001151789.jpeg

Cake Ingredients:

    1/2 cup softened lard or butter, plus more for greasing the pan
    4 cups blanched almond flour
    1 tablespoon ground cinnamon
    1 teaspoon baking soda
    1 teaspoon sea salt
    1/4 cup maple syrup
    1/4 cup honey
    4 large eggs
    1 Tbsp pure vanilla extract
    2 teaspoons grated organic orange zest
    2 tablespoons freshly squeezed orange juice
    1/4 cup honey
    2 cups cranberries

– Serves up to 12

Cake Instructions
1. Preheat the oven to 325F. Grease a 12 cup Bundt pan with lard. Be sure to get grease into all the creases.
2. In a medium mixing bowl, sift together the almond flour, cinnamon, baking soda, and salt.
3. In a large mixing bowl, beat together the maple syrup, honey, eggs, vanilla, orange zest, orange juice, and lard until well combined. An electric hand mixer works best for this.
4. Stir the dry ingredients slowly into the wet ingredients until fully incorporated.
5. With a spatula, fold in the cranberries.
6. Spoon the batter into the grease Bundt pan, smoothing the top. Tap the pan on the counter a couple times to get the batter the settle.
7. Place in the preheated oven and bake for 1 hour, or until a knife inserted in the center comes out clean.
8. Let the cake cool in the pan for 20- to 30 minutes, and then turn onto a plate. Letting the cake cool and release from the sides of the pan will help ensure a smooth release from all the creases!

wpid-wp-1418001128345.jpeg
Orange Coconut Oil Frosting

Frosting Ingredients
1/2 cup coconut oil, melted in a glass bowl
1/8 teaspoon powdered stevia
1/4 cup raw honey
1 packed teaspoon fresh orange zest
1/2 teaspoon vanilla extract
pinch of salt

Recipe notes: Be sure to melt your coconut oil in a glass bowl. This can be done by heating the bowl over a small pan of simmering water, putting in a warm oven, or 20 seconds in a microwave.

Frosting Instrucitons
1. Mix all ingredients into warm coconut oil. Place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy, and before the coconut oil hardens at the top.
2. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it promptly before the coconut oil hardens. Decorate the iced cake with some halved fresh cranberries, cut side down.