GRAIN-FREE CARROT CAKE

/

It's Easter Week! We will be celebrating one of our favorite holidays with decoration and recipe ideas. Here's a delicious cake without all the post-junk food guilt!

I took one of my favorite grain-free recipes and put a holiday twist on it. I love this cake because it's the only carrot cake I've ever had that doesn't make me feel sick after eating it. I adapted the recipe from Elana's Pantry, but I have changed several components. I also use real cream cheese in the frosting. Elana has a great coconut-based frosting, should you want a dairy-free option. 

Cake Ingredients:

3 Cups Blanched Almond Flour

1 Teaspoon Sea Salt

1 Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 Teaspoon Pumpkin Pie Spice

5 Large Eggs

1 Teaspoon Vanilla Extract

3/4 Cup Maple Syrup

1/2 Cup Warmed Coconut Oil or Extra Virgin Olive Oil (or a combination of both)

3 Cups Carrots, Grated

Preheat oven to 325 degrees.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, pumpkin pie spice.

In a separate bowl, mix together eggs, maple syrup, vanilla extract and oil. Add Carrots. Stir wet ingredients into dry and mix until completely combined.

Place batter into two well greased round 9" cake pans.

Bake for 35 minutes. Do not over bake! Allow to cool. 

Frosting Ingredients:

3- 8 oz. Bars of Cream Cheese (at room temp)

3/4 Cup Maple Syrup

1 Teaspoon Vanilla Extract

---

Topping:

1/2 Cup Shredded Coconut

*For Easter, I've also added some chocolate caramel eggs from Whole Foods.

---

Serves 8-10

Combine cream cheese, maple syrup and vanilla in a bowl and mix on high for 1 - 2 minutes until thoroughly combined and creamy. Do not frost the cake until it is completely cool.

When you are ready to frost the cake, take a pastry bag with a 1/2" open tip and fill it with 1/2 of the frosting. If you don't have a pastry bag, create your own by taking a large Ziplock bag and cut 1/2" off of a side corner.

Place the first half of the cake top-side down on your cake plate.

Frost the first layer, by starting in the middle and work your way out in a continual circle. It's fine if it doesn't look perfect! Just make sure it is all covered out to the edge.

Place the second layer of cake on top of the frosting top-side up. 

Fill your pastry bag with the remaining frosting and repeat. Now gently smooth the frosting with a spatula. 

Sprinkle coconut shreds evenly on top.

Decorate with candy eggs to add an Easter touch.

I also added this adorable Meri Meri Easter cake topper to make it extra festive. xx

IT'S NATIONAL WAFFLE DAY

/

It's National Waffle Day!

I don't know about you but when it comes to waffles, I actually prefer a heartier version to the traditional fluffy, sugary kind. So I've pulled together five beautiful recipes with a focus on paleo, gluten free and grain free, in the hopes of inspiring you today.

If you're hungry for more waffle recipes, Brit + Co. has 26 to share!

IT'S ICE CREAM SEASON: THE EASIEST RAW VEGAN ICE CREAM

/

National Ice Cream Day is this Sunday and if you want to celebrate the greatest holiday ever, without a sugar hangover, we've got the perfect (and simplest) recipe for you! I make this healthy dessert for my family a lot and it's always a surefire hit. 

Ingredients (per serving):

1 Large FROZEN Banana (I freeze several ripe bananas ahead of time so I have them ready. They must be frozen, minimally, overnight to work)

8-10 Frozen Strawberries 

2 Soft Dates

Approx. 1/8 Cup of Water

You will need either a VitaMix or blender. 

Put all of the fruit and 1/2 of the water in a VitaMix. Turn on low and use the tamper to push the ingredients down and blend. If it is very dry, slowly add more water. Be careful not to add too much water, or your ice cream will become a smoothie. A blender will work too but will take more effort. The tamper in the VitaMix makes this extremely easy. If you use a regular blender, you will have to start and stop and use a rubber spatula with the blender turned off to mix it. I have done it, but it takes more time!

Scoop out and serve immediately. You can top with fresh fruit, nuts or coconut shreds if you like a little added texture! Happy (and Healthy) National Ice Cream Day! xx

 

FAVORITE HEALTHY SNACKS FOR KIDS (AND ADULTS!)

/

I have really tried to make it a priority to cook for my family as much as possible, but sometimes you just can't make everything - especially when you need snacks on the go. It can also be a real challenge feeing a two-year-old boy who can be extremely picky! There are some great junk-free snacks out there these days, that Brixton and I both love. Here are some of our favorites.

SEASNAX Roasted Seaweed

NAVITAS NATURALS Power Snacks (Lemon Goldenberry is our favorite!)

JILZ Gluten- and Grain-Free Crackers

THE CHIA CO. Chia Pod

JUST PURE FOODS Kale Chips

BOOM CHICKA POP. Sea Salt Non-GMO Popcorn

PALEONOLA Grain-free Granola

---

Happy Snacking! xx

GREEN BUNNY SMOOTHIE

/

I recently concocted this healthy, spring smoothie packed with fruit, veggies and healthy fats. I love finding ways of getting Brixton to eat more veggies. The whole family loves it.

Ingredients:

1 Cup Almond Milk

2 Carrots

4 Large Spinach Leaves

1 Banana (frozen is best)

1 Tablespoon Coconut Oil

1-1/2 Tablespoons Shredded Unsweetened Coconut

Ice

---

In a blender combine all ingredients (except 1/2 teaspoon of shredded coconut - save for garnish).

Add two cubes of ice.

If your banana is not frozen, add two extra cubes (four total).

Blend until smooth and completely combined.

Pour into a glass an garnish with the remaining coconut shreds. I topped mine off with a plant-based straw.

I think this bunny is enjoying his smoothie! xx