Honey Coconut Cake

Sugar and wheat flour don’t have to ruin your diet or enjoyment of deserts during the holidays. This recipe delivers cozy, yummy goodness made of  honey, eggs and coconut meal. It has all the goodness of cake with none of the guilt. I think of it as a paleo version of pound cake.

Serves: 8
Makes: One cake (if you want it to be two layers, double the recipe)
Takes: 1 hour

(Adapted from the cookbook Make It Paleo)

Ingredients

Cake:
• 3/8 cup fair trade coconut flour, sifted
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/2 cup fair trade coconut oil, melted
• 1/2 cup local honey
• 1/2 TBS vanilla extract
• 1 TBS fresh lemon juice
• 5 eggs, pastured
• 1/2 cup shredded coconut or 1 cup almond meal
Frosting:
• 1/2 cup fair trade organic palm shortening
• 3/8 cup fair trade coconut butter
• 1/8 cup local honey
• toasted coconut for garnish

Directions

Cake:
• Preheat oven to 325F and grease one 8in. round cake pan.
• In a bowl combine the sifted coconut flour, salt and baking soda.
• In a stand mixer or in a bowl with a hand mixer combine the eggs, vanilla, lemon juice, coconut oil and honey. Slowly add in the flour mixture until a smooth batter is formed (as you mix, the batter will thicken).
• Stir in shredded coconut or almond meal.
• Spoon the batter into a pre-oiled cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and place pan on a cooling wrack, allow to cool at least 30 minutes then invert and remove from pan.

coconut-honey-cake-1

Frosting:
Place all ingredients into a standing mixer with a paddle attachment and whip until smooth.

NOTES
• If you have never baked with coconut flour you must know that it is extremely absorbent and full of fiber, therefore it requires a lot of moisture. Do not be scared about using 5 eggs! In fact, my husband and I agree that it tastes very similar to a delightful reinterpretation of pound cake with coconut.
• For the frosting do not be turned off by the word “shortening” which has indeed gotten a bad reputation. Organic, unrefined palm oil comes from the palm fruit, full of healthy fats and is drastically different than the nasty and hydrogenated Crisco shortening.

Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

  • 1 large or 2 small eggplant
  • 4-5 small carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1/2 Tbsp. dried sage
  • 1/2 Tbsp. dried thyme
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • Salt & pepper to taste

Directions:

  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl.
  3. Add olive oil, salt & pepper and place on a baking sheet.
  4. Broil for 10-15 minutes until soft.
  5. Set aside.
  6. Turn oven down to 350°F.
  7. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.
  8. Stir well until it starts to sizzle.
  9. Add vegetable broth and bring to a boil.
  10. Add seasoning and cook for 10- 20 minutes.
  11. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  12. Before serving, juice orange over stuffing and serve hot.

Black Eyed Pea Cornbread

Comfort food re-imagined with heart-healthy black-eyed peas that are a good source of calcium. Crumble this cornbread under ice cream, serve with chili or top with a dollop of butter and enjoy.

Serves: 8
Takes: 45 minutes

Ingredients

  • 1 cup cooked black eye peas
  • 2 cups cornmeal
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 2 Tbsp. coconut oil
  • 2 cups non-dairy milk
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. raw honey :

Directions

  1. Preheat oven to 350 degree F
  2. line a 9×13 baking pan with parchment paper
  3. In a medium bowl, wisk together the milk and the vinegar and set aside.
  4. In a large bowl, sift together the dry ingredients.
  5. Add the oil and honey to the milk mixture. Wisk with a fork until it starts to bubble.
  6. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
  7. Next stir in the beans.
  8. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.