Category Archives: vegan

Friday, September 14, 2012

Delightful Vegan Double Chocolate Cake (free of: gluten, dairy, eggs, nuts, soy, and cane-sugar) – with a VIDEO


Last week I shared my trip to the East Coast.  It was all amazing.  But there is one thing I just CANNOT get out of my head: Babycakes.  It was there in that small, cramped, ridiculously cute and hip little bakery I fell in love with chocolate cake.  Yes, we are in love and it’s going great…although we haven’t seen each other since May.  Hum…how to see more of this chocolate cake?  This long distance thing is NOT working out.  So I set out on a mission.  Recreate this moist, fluffy, delicious cake at home.  Now I know Babycakes has a cookbook, but I thought this would be a great learning experience and baking challenge.  You see, I’m NOT a baker (it’s not something I particularly enjoy).  But I plan on changing this.  So this non-baker is ready for the challenge: to make the perfect dairy-free, gluten-free, cane-sugar free, vegan chocolate cake.  Well my friends, after much trial and error, this non-baker did it (can I call myself a baker? perhaps after I perfect my grain free baking).  At any rate, I am pleased to share with you: my very own chocolate cake recipe.  And it’s everything I love about chocolate cake (er, or cake in general), everything I never knew I loved.  I’m no chocoholic (like my sweet husband) but I will say this cake makes my toes curl up a little.  I’ve baked this thing about 15 times (no joke) and the last 3 batches came out perfectly consistent, so I feel confident sharing the recipe.  I wanted to make sure the recipe was precise with exact measurements.  Please follow my notes too, as this will ensure a superior cake.  I’m very proud of this recipe.  I hope you enjoy it too.  Tastes fab with a cold glass of dairy-free milk (such as my homemade walnut milk).  Cheers.  
~See below for chocolate cake making video~

P.S.  Nine people taste tested different variations of this recipe (and yes, I even printed out questionnaires regarding the texture, sweetness, chocolaty-ness, etc.).  The below recipe was the favorite, and overall, the taste testers claimed they could barely tell this cake from traditional chocolate cake (taste testers also favored frosting #2).  

Delightful Vegan Double Chocolate Cake


Ingredients:

Dry Ingredients (please see notes below about weighing flours)
-1/2 cup (55 grams) garbanzo/fava bean flour  
-1/2 cup (60 grams) (1/2 cup) sorghum flour 
-1/3 cup (40 grams) (1/3 cup) tapioca starch
-1/2 cup (50 grams) raw cacao powder 
-1 tablespoon + 1 teaspoon GF baking powder 
-1 teaspoon baking soda
-1/4 teaspoon (1 gram) xanthan gum
-1/4 teaspoon salt 

Wet Ingredients (please see notes below about measuring wet ingredients)
-1/2 cup room temp maple syrup (I recommend grade B)*
-2/3 cup room temperature unsweetened applesauce 
-1/2 cup liquid coconut oil  
-2/3 cup hot water (just before it starts to boil)
-1 tablespoon vanilla
-1/2 teaspoon liquid stevia 

How To:
1.  Preheat oven to 350 degrees
2.  Prepare cake pans by oiling and dusting with flour (I use coconut oil or grapeseed and sorghum flour for dusting  – or you can use parchment paper, but I prefer the oil/four method.  I DO NOT recommend using a glass pan.  If you do use a glass pan use baking parchment paper for the bottom to prevent sticking.  A regular non-stick cake pan is recommended and I’ve only made this recipe in non-stick pans. 
3.  In a large mixing bowl, combine dry ingredients  
4.  In a separate bowl, combine wet ingredients
5.  SIFT dry ingredients into wet ingredients and mix until well combined (do not over mix).  The batter will become thick, this is normal.  Scoop batter into cake pan and spread out with silicone spatchula.  Tap down pans to even out batter. 
6.  Baking instructions: 
-For two 9″ cake pans filled with one batch of batter, bake for 20 minutes (or until a toothpick comes out dry). You may need to bake 3 to 5 minutes longer in the wet, winter months.  Check at 20 minutes and continue on from there.    
-For one 9″ cake pan filled with one batch of batter, bake 20  – 25 minutes (or until a toothpick comes out dry). Bake up to 28 minutes in the wet, winter months. Check at 20 minutes and go continue from there.  
-For cupcakes, bake 20 – 25 minutes (or until a toothpick comes out dry).  Bake a little longer (maybe 2 or 3 minutes) in the wet winter months. When cupcakes come out of the oven, immediately remove the paper cups and cool the cupcakes on a cooling rack.  
7.  Allow cakes to cool on cooling rack for 30 – 45 minutes

-The recipe in this post will yield 15 cupcakes, or 1 round cake which would be just a single layer (baked in one 9 inch cake pan), or two single layer cakes (which is the double layer shown in the pictures – the batch is obviously split between two 9 inch cake pans). 

Frosting #1:

Ingredients
-2 very ripe avocados 
-3/4 cup raw cacao powder 
-1/2 cup maple syrup + 10 drops liquid stevia (adjust sweetness to taste)
-1/3 cup melted coconut oil

How To:
1.  Mix all ingredients in a food processor until creamy, smooth and well incorporated.  Frost cake.  This frosting yields enough for two layers (the above recipe baked in two 9 inch cake pans).

Frosting #2:

Ingredients
-1/3 cup vegetable shortening
-1/3 cup grade B maple syrup (or more to taste)
-1/4 cup liquid coconut oil 
-1 tablespoon vanilla extract
-5 – 10 drop liquid stevia (to taste)
-1/2 cup (40 grams) raw cacao powder 

 How To:
1.  Add ingredients to a food processor and blend until well incorporated.  Frost cake.  This frosting yields enough for one layer of cake (the above recipe baked in one 9 inch cake pan).
2.  Place in fridge to firm up frosting if need be.

Recipe Notes:
*I cannot guarantee results of this recipe if flour weights and liquid measurements are not followed exactly.  Just sayin…!
*I highly recommend weighing the flours.  This will ensure a superior cake.  Being off with the flour too much or too little will compromise the texture of the cake.  So PLEASE invest in a scale with grams and ounces.  
*Please ONLY use a glass Pyrex measuring cup when measuring liquids.  Do not use tin measuring cups, as there is a big difference in these measurements.  I’ve also included liquid measurements in grams for accuracy.   

Chocolate Cake from Amber Husten on Vimeo.

Single Layer with shortening frosting:

Double Layer with avocado frosting:

Cupcakes with avocado frosting:

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday, My Birthday Pot Luck Party Friday, Allergy-Friendly Fridays, Sweet Saturday, 


Posted by Amber at 2:14 pm

Labels: allergy-friendly, dairy free, dessert, egg free, gluten free, vegan.

68 Comments

  • Amber Shea @Almost Vegan September 14, 2012 at 3:26 pm

    Oh my goodness, Matt would DIE for this cake. Bookmarking! I am impressed with all the work you put into this, Amber! 🙂

    Reply
    • Amber September 19, 2012 at 9:21 pm

      Thanks so much, Amber. I hope to conquer baking in shapes and forms one day. 🙂

      Reply
  • Vicky September 14, 2012 at 6:02 pm

    Gorgeous cake Amber! I’ve been visiting your FB page every day this week to see if you’ve posted it! And I LOVE the frostings! Yum!

    Reply
    • Amber September 19, 2012 at 9:23 pm

      Thanks Vicky. 🙂

      The frostings are pretty great. But I have to say, I prefer the avocado.

      Hugs

      Reply
  • Lauren @ Empowered Sustenance September 14, 2012 at 6:14 pm

    This looks divine! And its egg free? Incredible!

    Reply
    • Amber September 19, 2012 at 9:24 pm

      I know…egg free even. Crazy. It’s super yummy and moist. I find that eggs make baked goods so darn dry. Perhaps this is why I never liked chocolate cake before. 🙂

      Reply
  • KB September 14, 2012 at 6:24 pm

    Looks amazing. Allergic to legumes, so I’m subbing out bean flours. I’ll let you know how it turns out 🙂 (soooo glad it’s egg-free!!!) 😀

    Reply
    • Amber September 19, 2012 at 9:25 pm

      Yes, please, substitutions and results are much appreciated. Good for other readers who might be looking for variations.

      Reply
  • CassidyS September 14, 2012 at 6:51 pm

    Wow Amber, what a BEAUTIFUL cake!!! I would certainly be proud if I were you! Your frosting looks soooo good 🙂

    Reply
    • Amber September 19, 2012 at 9:25 pm

      Thanks so much, Cassidy! 🙂

      Reply
  • Tessa Domestic Diva September 14, 2012 at 7:19 pm

    I am SO proud of you!! No gar-fava, but I need to make a cake today, so will try this out!

    Reply
    • Amber September 19, 2012 at 9:26 pm

      Hi Tessa,

      I thought you would be…you are my baking guru after all. Thank you for trying a variation of this recipe. Let me know if you ever make it with the fava/garbanzo and how you like it (and if the flavor is too overpowering for you).

      Reply
  • Sarena Shasteen - The Non-Dairy Queen September 14, 2012 at 7:23 pm

    Oh Amber, this is beautiful! Now the love affair is no longer long distance! Seriously, this is amazing!

    Reply
    • Amber September 19, 2012 at 9:25 pm

      Thanks Sarena. It’s fun to eat such a healthy cake.

      Reply
  • Good Girl Gone Green September 14, 2012 at 8:31 pm

    Looks so yummy, Amber! 🙂 I appreciate my fellow greenies too! 🙂

    Reply
    • Amber September 19, 2012 at 9:27 pm

      Thank you Stephanie.

      Reply
  • Tessa Domestic Diva September 15, 2012 at 1:50 am

    I we had this for little man’s bday tonight! I subbed the garfava for another high
    Protein flour.”coconut. The flavor was awesome, and that FROSTING! Number two that is….sublime! Next time I might add so emchia meal or more gum or psyllium to help bind, the cake was very fragile. Thank you!

    Reply
    • Amber September 15, 2012 at 5:42 am

      Hi Tessa,

      Wow, you’re quick. Glad you enjoyed the flavor. Everyone who tastes it really likes it.

      If you can, try to make it with the fava/garbanzo (it’s a preferred gf mix at Babycakes Bakery). And the x-gum holds the cake together perfectly – but I don’t think you use x-gum (bc of the corn). I don’t use it that much either (but the Babycakes uses it), so again, trying to stay close to their recipe.

      I would love to hear how you like the cake if you ever make this recipe. I can tell you, it’s certainly not fragile. It feels and tastes JUST like a traditional cake. I’m so proud of it. Funny, I figured you would sub with teff before the coconut. 🙂

      Anyway, thanks for your version, Tessa. Again, let me know if you get to use the garbanzo/fava mix.

      And happy birthday to your son! I hope he had a great day.

      Hugs,
      –Amber

      Reply
    • Tessa Domestic Diva September 15, 2012 at 8:04 pm

      I have used bean flours before and I always taste them, no matter how little. I have never used gar-fava though…worth a shot, can’t know until you try it! And I did use guar gum, b/c yes, that whole corn thing….

      Reply
    • Amber September 15, 2012 at 8:35 pm

      Hey Tessa,

      Well, you might be able to detect the fava/garbanzo flavor then. This recipe would work with just sorghum as the flour. It’s such a great, light, sweet flour. I really like it. 🙂

      Have a great weekend. Still hot as hell here in Cali. So looking forward to fall.

      Hugs,
      –Am

      Reply
    • Tessa Domestic Diva September 15, 2012 at 10:00 pm

      I love sorghum too, so will try that…after all, i DO have a bit of frosting left….. (;

      Reply
  • Gabby @ the veggie nook September 15, 2012 at 3:58 am

    Wow Amber this is amazing! I love avocado frostings so I would totally use that one 🙂 Next time I need a cake recipe, I totally know where I’m coming!

    Reply
    • Amber September 19, 2012 at 9:28 pm

      Thank you Gabby. If you get a chance to make it, let me know how it turns out for you. 🙂

      Reply
  • Kammie @ Sensual Appeal September 15, 2012 at 4:10 am

    This looks totally delicious. Great recipe, Amber!

    Reply
    • Amber September 19, 2012 at 9:28 pm

      Thank you lovely Kammie.

      Reply
  • christine September 15, 2012 at 7:58 am

    well, I have to say this looks fantastic:) I have the Babycakes book,the UK version, and have only made the chocolate muffins, so it will be interesting to compare the two – life can be so tough sometimes … sigh … well done for all your hard work for a non-baker:)

    Reply
    • Amber September 19, 2012 at 9:29 pm

      I will have to get my hands on that cookbook – but it has been fun experimenting and strengthening my baking skills.

      Reply
  • Laura September 17, 2012 at 5:22 am

    You most def. can call yourself a baker now!! Your grain-free cake looks incredibly moist and screams perfection. This cake looks divine Amber!

    Reply
    • Amber September 17, 2012 at 1:34 pm

      Thanks Laura! Although this cake isn’t grain free. I look forward to creating my own grain free chocolate cake recipe soon. 🙂

      Reply
  • Alexia September 17, 2012 at 8:05 am

    oh wondferful! grain free and looks more moist than any other “grain cake” out there! mhmmm

    Reply
  • Amber September 17, 2012 at 1:36 pm

    Hello Alexia,

    Thanks for stopping by. This cake does in fact contain grains though. And yes, this cake is very moist indeed. Everyone has really liked it (especially those used to eating traditional gluten cakes). Have a great Monday. 🙂

    Reply
  • Yvonne @ StoneGable September 17, 2012 at 4:32 pm

    Amazing cake. I could learn a whole lot about healthy alternatives from you! Thank you for sharing this beautiful cake at ON THE MENU MONDAY!

    Reply
    • Amber September 19, 2012 at 9:29 pm

      Many thanks.

      Reply
  • Kristin Overton September 17, 2012 at 6:17 pm

    Is the recipe supposed to say: Makes (12 cupcakes, or) 1 round cake (in one 9 inch cake pan), or two round cakes (in two EIGHT inch cake pans). ?? Or 12 cupcakes plus an 9″ pan vs 2×8″ pans? I’m planning on making this today- so excited!

    Reply
    • Amber September 17, 2012 at 7:19 pm

      Hi There Kristin,

      I will do my best to help you understand. But please let me know if it still isn’t clear for ya…

      With the batter in the above recipe you can do 1 of three things with it – I’ve tried all three which is why I’m suggesting them.

      1. Cupcakes (12)

      2. One single layer cake (baked in a 9 inch cake pan). Reference pictures from above.

      3. If you prefer a double layer cake (this is my preference), this batch can be divided into two cake pans, but it won’t be very high (the batter will rise, but only slightly). Also reference pictures.

      I’ve tested all three methods at 350 degrees and for 20 minutes with consistent result.

      Hope this helps. Let me know how it turns out! 🙂

      Reply
    • Kristin Overton September 24, 2012 at 5:10 am

      I used a 8″x8″ glass pan as we only had one 8″ round cake pan. After cooling for the directed half hour, I tried to flip the cake out of the pan as was effortlessly shown in the video. It would appear as though a glass pan holds the heat longer, and the cake didn’t make it in one piece.

      At this point I said “to hell with it” and frosted it immediately. I was obviously no longer going for looks. :
      We ate it off the plate (delicious!), still slightly warm

      Reply
  • Laureen @FoxKitchen September 19, 2012 at 2:49 am

    Oh my, that might be the most beautiful chocolate cake I’ve ever seen! With two frosting options, I’m going to have to make it twice 🙂
    Sharing on my Facebook page

    Reply
    • Amber September 19, 2012 at 9:30 pm

      Awe, thank so much Laureen. Appreciate your sharing.

      Reply
  • glutenfreehappytummy.com September 19, 2012 at 3:18 am

    wow oh wow that looks absolutely DELICIOUS! i wish i could grab a slice through the screen!!

    Reply
    • Amber September 19, 2012 at 9:31 pm

      Ha ha, I feel that was about so many of your recipes too, Caralyn. 🙂

      Reply
  • Jill September 21, 2012 at 12:41 am

    I just made this and it is fabulous! I think I just consumed way too much though. I did a single cake with frosting #2. I am thrilled to have a recipe that I can now make for my daughter’s birthday as she has many sensitivities. Thank you!

    Reply
    • Amber September 21, 2012 at 8:05 pm

      Hi Jill,

      So awesome! Thank you for leaving me a message here and letting me know how it turned out for your family. I LOVE getting feedback on recipes I worked on perfecting. You rock.

      And how special your daughter can enjoy this cake for her birthday. That makes me smile.

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Kylie September 21, 2012 at 9:10 pm

    Thank you so much for offering an avocado free version! I just recently found out I am allergic to them, despite my love for them. ;o)

    Reply
    • Amber September 22, 2012 at 3:50 am

      Hi Kylie,

      My pleasure. It’s difficult to find out that certain foods don’t agree with us (especially if we love them). Last summer I came to realize that watermelons were causing me great stomach and intestinal distress! Crazy.

      Have a great weekend.

      Reply
  • Jessica September 22, 2012 at 4:23 pm

    Uhhhh…drool! That looks incredibly moist and delicious! Thanks for linking up at Sweet Saturday, nice to have you here again 🙂

    Reply
    • Amber September 26, 2012 at 4:52 pm

      Thanks Jessica. Great to be back. 🙂

      Reply
  • Sunshine Mama September 23, 2012 at 3:28 am

    You had me at sugar-free! I came via Lifeologia and saw your cake picture. We don’t have to eat gluten-free, though I do like to experiment with it, but we do avoid refined sugar, eggs and dairy when baking because of health issues between my son and I. This recipe looks so amazing, I’m really excited to try it out!

    Reply
    • Amber September 26, 2012 at 10:15 pm

      Thank you Sunshine Mama (love your name). 🙂

      Glad to meet you…thanks for stopping by.

      Reply
  • Richa September 23, 2012 at 4:08 am

    wowza.. the cake looks ridiculously good. i might give it a try it one of the coming birthdays! i dont usually add brean flours either but have heard about garfava not tasting as strong. Thanks for the recipe!

    Reply
    • Amber September 26, 2012 at 10:17 pm

      Yeah, the garfava isn’t too bad. If you’re sensitive, you might taste it though. I look forward to experimenting with some new flours and with vegan baking. 🙂

      Reply
  • April S. September 24, 2012 at 3:40 pm

    That looks wonderful! You are definitely a baker now – most bakers I know aren’t as dedicated as you were to making this a success. Thanks for sharing at Sweet Saturday!

    Reply
    • Amber September 26, 2012 at 10:18 pm

      Hey thanks April. Hooray. Glad to hear I’ve made it to the title of an official baker.

      Reply
  • Michelle @ The Willing Cook September 26, 2012 at 12:13 pm

    This is so beautiful, Amber, and I love the coconut “crust” on top! I’m glad we changed our AFW rules so that I could feature it this week. I can’t wait to try it.

    Reply
    • Amber September 26, 2012 at 10:18 pm

      Thanks so much, Michelle. That means a lot. And thank you for featuring my cake this week. So honored.

      Hugs to you. 🙂

      Reply
  • The Crapshoot Mama September 30, 2012 at 5:09 pm

    Hey Amber – thanks for sharing! I am new to GF and found your recipe via Cybele Pascal’s website. I plan to try your recipe with a few changes and I’ll post how it turned out and what I changed. Thanks for a great website 🙂
    Sarah

    Reply
    • Amber September 30, 2012 at 8:31 pm

      Hi Sarah,

      Great! Can’t wait to see how it turns out and your modifications.

      Enjoy the rest of your weekend.

      –Amber

      Reply
  • Anonymous October 12, 2012 at 4:21 am

    Has anyone tried this recipe by subbing out the garbanzo/fava flour with another flour? I can’t have garbanzo beans. Do you have a suggestion for another flour I can use? I can’t use coconut flour either.

    Reply
    • Amber October 12, 2012 at 4:53 am

      Hello Anonymous,

      I suggest using millet, more sorghum, brown rice flour, or replacing with another high protein flour such as green pea flour (high in protein and fiber), quinoa flour (high protein), or soy flour.

      Let me know what works for you!

      Thanks,
      –Amber

      Reply
  • Puppy Kisses and Paper Dreams November 19, 2012 at 11:25 pm

    I made this today, as cupcakes and they were DELICIOUS! And, I did frosting #2, which was really tasty. I recently did an avocado-based chocolate frosting, which was really good, so I tried #2 and it was great. However, when I made the cupcakes, they all fell. I followed the instructions very closely, and even weighed the flours. Any hints? THANKS! – Chris

    Reply
    • Amber November 20, 2012 at 9:23 pm

      Hi Chris,

      Thanks for your feedback. Glad you enjoyed the recipe!!

      I’m sorry to hear the cupcakes fell. I’m thinking back to these cupcakes and the batter, and I never had that problem. They always puffed up for me (and I haven’t heard any feedback from others about them falling). I’m sorry I can’t offer any concrete advice. I felt like after so many trials with this recipe, it was just right.

      The only thing that come to mind is oven temperature. If your oven is running cooler perhaps the cupcakes were not able to cook enough, then being exposed to the air dropped the middles.

      When I make these again I will let you know how they turn out for me.

      I took a baking break after months of experimenting (plus I was so tired of chocolate cake), but it’s sounding appealing again. 🙂

      This is why baking is not my forte. Just the slightest difference can change the outcome. But it sounds like you followed the recipe exactly…so I just don’t know what could have gone wrong.

      Please keep me posted if you ever make them again.

      And thanks for letting me know!

      Have a great Thanksgiving.

      –Amber

      Reply
  • Marisa February 1, 2013 at 1:01 am

    Will it work if I replaced all the flours with Bob Red Mill’s Gluten Free All-Purpose Flour (which contains Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour)? Also, I don’t have liquid Sevia. Can I just leave it out?

    Reply
  • Amber February 1, 2013 at 1:59 am

    Hi Marisa,

    Oh whoops, I thought I had this recipe in draft! I was still working on it. Sorry the measurements were confusing. I fixed them from my notes. I had it in draft because the batter acted different during the winter than during the summer. So, I had my good friend make this twice, and she said it came out fine. I plan on making it again soon to make sure. Arg…I’m so not a baker, and this is why…so many elements come into play with baking. For example, the batter was very thick in the summer, and then very thin during the winter on high humidity days.

    So anyway, to answer your question, I would just weight out the flours and see how the cake turns out. Test first. Since I have not used this blend personally, I can’t speak about the outcome. So please let me know if it works for you so I can make a note in the recipe for others who might want to use this blend. And for the stevia…I would highly recommend it. The cake will not be as sweet if you leave this out. It will be sort of bitter. But if you like the taste of bitter dark chocolate, that it will work well.

    Thanks,
    –Amber

    Reply
  • Marisa February 1, 2013 at 4:24 am

    I just made them, and they came out great with substituting the bean flour, the sorghum flour, and the tapioca starch for the equal amount (1 1/3 cups) of Bob Red Mill Gluten Free All-Purpose Baking Flour! I added about a heaping 1/4 cup of Stevia in the Raw granulated sweetener to help a bit with the bitterness from not using the liquid sweetener, and they were still not as sweet, but they were still very good. I’ll have to get some liquid Stevia next time I go to Whole Foods to use for the next batch of these.

    Reply
  • Amber February 1, 2013 at 4:55 am

    Hi Marisa,

    Thanks so much for letting me know! Did you make cupcakes?

    I’ll have to add that Bob’s 1 1/3 cups option to the notes. Thanks for testing that out. 😉

    And I’m surprised the 1/4 cup stevia in the raw was not sweet enough, considering you just left out 1/2 teaspoon stevia. You know, we all have different sweet tolerances. I, personally, am very sensitive to sweet and think this recipe here is too sweet. I always suggest folks test out recipes as written, then make adjustments the next time…you just never know. So you may want to add in 1 teaspoon liquid stevia if you make this again, because it still might not be sweet enough. I purposely did not over sweeten the cake though because the frosting is very, very rich. So together, the cake and frosting work well. But still, of me, a bit too sweet. Ha ha.

    Thanks again,
    -Amber

    Reply
  • Marisa February 1, 2013 at 5:51 am

    Yeah, I made cupcakes. I didn’t use any frosting though.

    Reply
  • Anonymous July 30, 2013 at 3:28 am

    Hi Amber! Thank you soooo much for this fantastic recipe, my girls and I LOVE it!!! I thought you might like to know that I have made this at least 4 times, and I am nowhere near as meticulous as you are… I have never weighed the flours (in fact I don’t even level them), I never bring the applesauce or maple syrup to room temp, and I don’t use stevia so I just omit that. I also have to sub olive oil for the coconut oil. It has come out BEAUTIFULLY every time! The cake is like velvet and the frosting is light and they complement each other perfectly. Taste and texture of both are flawless! I always make the shortening frosting and usually refrigerate it separately…it firms up nicely and is soooo silky smooth I am thinking of using it for chocolate creme candy centers….YUM!!! So grateful to you for your hard work and sharing your wonderful recipe! 🙂

    Reply
    • Amber August 20, 2013 at 3:45 am

      Wow, thank you so much for your awesome comment! You really made my night. I am very proud of this recipe and it warms my heart that it is being enjoyed by others. And I really thank you for your feedback. I’ve never made this cake any other way and so great to know that you don’t have to be AS meticulous about weighing the flours – and all the other details. This is very helpful for my readers. Again, thank you for the great feedback!!

      Be Well,
      –Amber

      Reply
  • Maraika April 14, 2014 at 6:31 pm

    Hi. Has anyone made this cake subbing the Apple Sauce? It is one of the no nos for Fructose Free. I can only think of Mayonaise (egg free) as having similar texture as the apple sauce.
    p.s Pear is not suitable either.

    Reply

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Friday, September 7, 2012

Mini Vegan Garden Pizzas (allergy-friendly, gluten free, dairy free)

Last weekend I wanted to make something fun for lunch.  Pizza sounded good – garden pizza sounded GREAT.  Although we have many more warm days ahead here in Northern California, I have been dreaming about my winter garden.  So I picked some of our last tomatoes and zucchini and used them for mini pizza toppings.  Some sweet pineapple rounded out the flavors perfectly.  Beet cashews spread (beet “cheese” spread) was a delightful contrast with the pesto sauce.  I hope you enjoy this fun little spin on traditional pizza – and what great way to use up your summer garden veggies.     
Ingredients:
-Pesto sauce here or here 
-Cashew beet sauce (recipe can be found here)
-3 medium zucchinis, peeled, chopped and sauteed with salt 
-2 cups cherry tomatoes, sliced
-1 1/2 cups pineapple chunks 
How To:
1.  Make pizza dough as specified.  Don’t be shy with the flour, as this will help you roll out the dough.  Treat it like any other dough.  
2.  Roll out and use a cookie cutter to make the mini pizzas.  Transfer to non-stick surface (such as a silicone mat).  Place the mat directly on a cooling rack to bake or use something like this pizza rack with some parchment paper, and bake for 8 minutes (at 400 degrees).  
3. After baking, remove crusts from mat and cool on the cooling rack (do not cool the pizzas on the mat, as moisture will form).  
4.  Build your pizzas and bake (directly on the cooling rack, no mat) for 8 – 10 minutes.   
Serves 4

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday,Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays,  Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday

My Birthday Pot Luck Party Friday, 

Posted by Amber at 2:46 am

Labels: dairy free, gluten free, lunch, summer cuisine, vegan, vegetarian.

19 Comments

  • Gabby @ the veggie nook September 7, 2012 at 4:07 am

    These are adorable, such a fun way to mix up lunch! Mini food is always the best to eat 🙂

    Reply
    • Amber September 7, 2012 at 11:28 pm

      Thanks Gabby. The kids thought they were super fun.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen September 7, 2012 at 4:13 pm

    I love mini foods! It makes eating that much more fun! These are adorable!

    Reply
    • Amber September 7, 2012 at 11:28 pm

      Agreed Sarena – it’s nice to change things up once in a while. 🙂

      Reply
  • christine September 7, 2012 at 6:23 pm

    such sweet little pizzas – finger type food always seems such fun, doesn’t it? whether you’re 5 or 55:)

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Yes – any age can appreciate something fun and different. I know I always do.

      Reply
  • [email protected] September 7, 2012 at 6:29 pm

    What a great flavour combo!!! And I love the little individual portions – too cute ;D
    xo

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Thanks Ella. I’ll be sharing this week on Potluck Party. 🙂

      Reply
  • Laura September 7, 2012 at 6:34 pm

    You are the garden vegetable queen! I wish we were neighbors so I could “borrow” your veggies 🙂 Thanks for another healthy and tasty recipe friend!

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Ha, the garden vegetable queen – I’ll take it. Love that, Laura.

      Reply
  • Megan @ Allergy Free Alaska September 7, 2012 at 7:15 pm

    These are super cute, Amber! Food is so much more fun when it’s in smaller- nicely put together portions!

    Hope you have a great weekend!
    Hugs,
    Megan

    Reply
    • Amber September 7, 2012 at 11:30 pm

      Thanks Megan. You have a great weekend too.

      Reply
  • Shirley @ gfe September 7, 2012 at 9:36 pm

    Oh, I love these, Amber! I love small bites, and pizza always wins out, but I love your healthy spin on these mini pizzas. 🙂

    xo,
    Shirley

    Reply
    • Amber September 7, 2012 at 11:30 pm

      Thanks Shirley. I hope you had a great trip. Can’t wait to hear all about it. 🙂

      Reply
  • Vicky September 8, 2012 at 12:03 am

    These are so sweet! I love the toppings!

    Reply
  • [email protected] September 9, 2012 at 8:36 am

    Cashew beet sauce: my life is now complete! Seriously, I love beets and it is great to find something that I have never seen before. Thanks 😀

    Reply
  • glutenfreehappytummy.com September 10, 2012 at 3:20 am

    oh. my. gosh that sounds AMAZING!! what a great lunch- there’s something so decadent about pizza:)

    Reply
  • Cindy DG September 14, 2012 at 2:17 am

    YUMMY! I hope you share this at Gluten Free Fridays 🙂 http://vegetarianmamma.com/glutenfree-fridays-recipe-party-5/ 🙂 Cindy

    Reply
  • [email protected] December 1, 2012 at 6:23 pm

    This look delicious. Who needs cheese anyway? Gorgeous Amber!

    Reply

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Thursday, August 16, 2012

No Guilt, Sugar-Free Vegan Carob Chocolates

I’ve been addicted to making chocolates since I made Ricki’s Orange-Goji Berry Chocolates a few months ago.  Homemade chocolate is ridiculously easy – and if you’re moving into whole food eating, making your own is the perfect opportunity to have total control over the ingredients.  When it comes to chocolate in our home, I generally use carob.  I discovered carob several years ago and I have to say, I really like it.  I know, I know, chocolate is revered by many (insert picture of my husband here) and touted for healing properties, but since I’m not a huge chocolate lover (ahem, like my chocoholic husband) I therefore don’t feel an incredible urge to eat it (ahem, like my chocoholic husband).  But moreover, I’m not ready to expose my son to the stimulating effects of chocolate.  I always experience this side effect when I eat or drink something with raw cacao (I don’t drink coffee either, so I can REALLY feel the chocolate). So I can only imagine what it does to a little 3-year-old (and I will let nothing stand in the way of nap time – cyber high-five to all my mommy peeps who know what I’m talking about – LOVE nap time).  But moreover, my son suffers from eczema and we’ve come to find out that chocolate aggravates my husband’s eczema (oh boy, that was a sad day).  Okay, so, long story short here on the chocolate…it’s a fun treat once in a while for my daughter and husband, but carob is used far more frequency in this house and that’s just fine with me…AND my family.  Less stimulating effects, less eczema, more smiles.  See HERE for health benefits of carob. 
Sugar-Free Vegan Carob Chocolates
(slightly adapted from Ricki’s Orange-Goji Berry Chocolate recipe)

Ingredients:
-2 ounces raw organic cocoa butter
-2 tablespoons organic carob powder 
-1/4 teaspoon vanilla stevia, or to taste (orange or cocoa stevia would be great too) 
-1 tablespoon homemade cashew butter
-1 teaspoon vanilla 

How To:
1.  In a small non-stick pan, melt the above ingredients on medium heat, taking care not to burn mixture.  Mix the entire time.  Remove from heat and continue mixing until everything is melted and happy.
2.  Transfer to 1 cup glass Pyrex (you will have approximately 1/2 cup of liquid).  Whisk mixture as you pour into silicone molds to prevent separation.  
3.  Transfer to freezer (for 10 – 20 minutes)
4.  Remove from molds and store chocolates in fridge in glass container.
Makes 12 small chocolates 

Shared on: Keep It Real Thursdays, Wellness Weekend, Fight Back Friday, Fresh Bites Friday. Freaky Friday, Lifeologia Summerizing Party, Friday Food,  Allergy-Free Wednesdays, Sweet Saturday, 

Posted by Amber at 4:09 am

Labels: candy alternatives, dessert, sugar free, vegan.

18 Comments

  • Ricki August 16, 2012 at 12:27 pm

    Isn’t it amazing how EASY they are? (maybe too easy in my case. . . ha ha!!). I love the idea of using carob. It may not be chocolate, but it’s totally delicious in its own right. Yum!

    Reply
  • Kammie @ Sensual Appeal August 16, 2012 at 3:17 pm

    These look awesome! They look like reese’s! I haven’t used cocoa butter before and haven’t seen it in any stores, where do you get yours?

    Reply
  • Laura August 16, 2012 at 6:13 pm

    Thanks for sharing your experience with raw cacao. I have never had any problems with it, but I would love to experiment more with carob powder. And yes-naptime is sooo critical in my household too! I am really looking forward to trying this treat and playing around with delicious carob.

    Reply
  • Lauren @ Empowered Sustenance August 16, 2012 at 6:55 pm

    I’m intensely craving chocolate on the SCD! After a few years on this diet, I think chocolate (or carob) will be the first thing I re-introduce. I’m going to give the white chocolate version a try for now, and see if that will satisfy my craving! This is a creative and beautiful recipe, as always!

    Reply
  • Gabby @ the veggie nook August 16, 2012 at 7:12 pm

    You know, I make a version of raw chocolate with coconut oil and cacao powder, and have always been meaning to try it with carob. I haven’t quite graduated to using cacao butter (hehe) but these certainly make me want to try it, and soon! Maybe for now I’ll test the waters with a carob and coconut oil concoction, then when I’m ready to take the plunge I’ll come back to these for inspiration.

    I’m very interested in the SCD white chocoate! Can’t wait to see it!

    Reply
  • Amber Shea @Almost Vegan August 16, 2012 at 7:23 pm

    Ooh, the white chocolate variation sounds incredible! I hope you’ll do a post all about that one! 🙂

    Reply
  • Megan @ The Detoxinista August 16, 2012 at 8:05 pm

    Oh my goodness, I’m so happy I just discovered your blog. Like your husband, I do LOVE chocolate– but I definitely feel the stimulating effects! I’m learning to love carob, so perhaps these little cups will satisfy my cravings!

    The white chocolate version sounds divine!

    Reply
  • gfe--gluten free easily August 16, 2012 at 10:16 pm

    Oh, beautiful and delish candy, Amber! I should make some and them to my son. He was just discovering some gluten-free, carob candy goodness at our farmer’s market before he left home. 😉

    xo,
    Shirley

    Reply
  • [email protected] August 16, 2012 at 11:48 pm

    I think these could satisfy any chocolate lovers craving. No chocolate needed. Lovely.

    Reply
  • glutenfreehappytummy.com August 17, 2012 at 1:56 am

    oh my gosh those white chocolates sound incredible! i’ve really been craving chocolate since going SCD. I’m totally going to make that tomorrow! YUM! Also — question for you: do you eat Larabars on the SCD? (the ones without chocolate) The ingredients appear to be SCD legal: (dates, almonds, cashews, unsweetened cherries) but I just don’t want to risk it. I tend not to trust anything “processed.” Thanks!

    Reply
  • Sarena Shasteen - The Non-Dairy Queen August 17, 2012 at 10:09 am

    Oh my goodness! I just found raw organic cocoa butter here locally yesterday. These sound amazing and I’m definitely trying the white chocolate option. YUM!

    Reply
  • christine August 17, 2012 at 12:02 pm

    you make it sound so easy – one day I’ll have to give it a try, but I’ve not seen cocoa butter around, I’ll have to search it out, I’ve a friend’s birthday coming up, and what says “I love you” better than home-made treats? thanks:)

    Reply
  • Jessica September 22, 2012 at 4:26 pm

    MMmmmm these look great too! A perfect holiday gift for the vegans and loved ones with allergies in my life!

    Reply
  • April S. September 24, 2012 at 3:44 pm

    How interesting about the link between chocolate and eczema – I had it really bad when I was younger and it has sort of been cured after being on oral Lamisil (hated the side effects of that) but I’ve seen it coming back here and there and now wonder how much my diet might affect it. Thanks so much for sharing at Sweet Saturday!

    Reply
  • Katherine @ Green Thickies December 8, 2012 at 7:40 pm

    Thank you so much for this recipe. I am a chocoholic but it doesn’t agree with me and I’m not ready to expose my baby to it’s effects either. I’ve just ordered some cocoa butter so I’m going to make these for Christmas.
    Thank you for the white chocolate recipe too. I never thought I’d eat white chocolate again. I used to love that!

    Reply
    • Amber December 25, 2012 at 11:36 pm

      Thanks Katherine. My kids LOVE these little “chocolates.” The white chocolate is a little difficult with honey. I recommend blending the ingredients well before you put into molds. The honey is heavy and sinks to the bottom and separates. I’m slowly working on an actual recipe for SCD white chocolate.

      Reply
  • Anonymous January 5, 2013 at 5:40 am

    wow

    Reply
  • Javaroons – Lizard Dreamtime January 25, 2016 at 7:16 pm

    […] after they cool. If you want, dip them in melted sugar free chocolate. I often use this chocolate recipe for […]

    Reply

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Tuesday, August 14, 2012

Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)

The searing heat wave that was plaguing the East Coast and Mid West has now made its way to Northern California.  We’ve had a very mild summer and we’ve thoroughly enjoyed it, but it’s always a shocker when those triple digits hit (and for multiple days).  Turning on the oven is out of the question (unless it’s very early in the morning).  So I’ve tried to be creative with meals and do most of my cooking before it gets too hot.  I’ve made this avocado soup four or five times in the last couple of weeks.  I happen to adore avocados, so this dish is a delight.  I’ve experimented with several different ingredients (adding cucumber, omitting the mint, playing with various measurements of lime), and this recipe is my favorite.  I LOVE strong flavors.  My palate is quite needy in this way.  Tart is one of my favorites.  So, I add more lime than you might see in some avocado soup recipes.  This recipe is slightly adapted from Joy the Baker.  As you can see she adds more liquid, less lime, and other ingredients (including corn and bacon).  I wanted to keep this soup raw, SCD and vegan.  I love the complex flavor combination of the mint and lime, offset by the creamy avocado.  My favorite topping is creamed beet “cheese” sauce (cashew based).  The sweet beets are PERFECT against this tart dish.  Let me know if you try this recipe – what you add, what you omit.  I always appreciate variations. 

Creamy Chilled Mint Avocado Soup with a Puckery Kiss of Lime (vegan, raw, SCD)

Ingredients:
-2 fresh, ripe avocados 
-1 1/4 cup filtered water (or veggie stock) 
-2 to 4 tablespoons lime juice (I use 4) 
-1/2 teaspoon salt (or to taste)
-3 tablespoons cashew cream (see below in notes)
-1 to 3 teaspoons fresh mint, chopped (I use 3, which is 1 Tbs) 
-Optional: 1/2 peeled cucumber (surprisingly, I don’t care the cucumber in this soup), roasted red pepper, bacon, vegan yogurt, parsley.  The options are endless really.  

How To:
1.  In a food processor mix avocado, water, lime juice, salt, cashew cream, and mint until creamy and well incorporated.  
2.  Transfer to refrigerator until chilled.  
3.  Serves 4 as antipasto, or 2 large meal servings.

Notes:
*To make the cashew cream, soak 1/2 cup cashews in filtered water for 4 – 6 hours.  Drain cashews and blend with 1/3 – 1/2 cup filtered water (you want a thick, creamy texture).  After you add this 3 tablespoons of cashew cream to the soup, from here you an add in 1/4 teaspoon salt, 2 tablespoons lemon juice, 1/2 cup roasted beets and make a delicious cashew “cheese” beet spread on pizza crust or as a topping on the soup.  
For garnish: prepared black beans or garden fresh tomatoes 

Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust 

Shared on: Allergy-Free Wednesdays,  Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,

Posted by Amber at 5:59 pm

Labels: raw, SCD, sides, summer cuisine, vegan, vegetarian.

17 Comments

  • Lauren @ Empowered Sustenance August 14, 2012 at 7:57 pm

    Avocado soup seems like a strange concept… but it looks delicious! I am definitely going to try this recipe this week, as I have some avocados ripening and some broth cooking in my crockpot.

    Reply
  • Gabby @ the veggie nook August 14, 2012 at 10:09 pm

    These bowls are so gorgeous Amber! I have been loving avocado lately, so creamy and versatile! I love how mint and lime go together, so I bet this would become a favourite of mine 🙂

    Reply
    • Amber August 15, 2012 at 10:08 pm

      Hi Gabby, oh me too! Something about summer makes me crave avocados everyday. I put them in smoothies, puddings, and they are just delicious as a soup. I hope you’ll try this recipe. I have a feeling you will love it. 🙂

      Reply
  • Sarena Shasteen - The Non-Dairy Queen August 15, 2012 at 1:52 am

    Wow, the colors of that soup are just amazing! I bet it was incredibly refreshing too! YUM!

    Reply
    • Amber August 15, 2012 at 10:09 pm

      Thank you lovely lady. Yes, this soup is incredibly refreshing. Just perfect for our ridiculously hot summers. 🙂

      Reply
  • glutenfreehappytummy.com August 15, 2012 at 2:03 am

    Wow Amber that soup is gorgeous! it looks wonderfully rich and creamy! I’ve never had avocado and mint together before, but it sounds really delightful! And yay cauli pizza crust!! I’m glad you enjoyed it:) It always makes me so happy when I find out someone liked it! haha I hope it cools down soon! Have a great night!

    Reply
    • Amber August 15, 2012 at 10:14 pm

      Thanks Caralyn. If I know you (and I think I do by now) you will LOVE this soup. And thank you for your great cauliflower crust recipe. It’s delicious. 🙂

      Reply
  • [email protected] August 15, 2012 at 7:04 am

    Even though today we have started the day with fog, this super summery soup really appeals. I’ve never made cashew cream but I think today’s the day. I have a big bag a patient gave me so thanks for helping me make a dent in it 😀

    Reply
    • Amber August 15, 2012 at 10:15 pm

      Thanks Kellie. Oh, you will love cashew cream. I use it in place of yogurt, cream and dairy in so many recipes (including soups and smoothies). Let me know how you like it.

      Reply
  • lauren @ Empowered Sustenance August 15, 2012 at 7:25 pm

    Made it this morning and ate it for lunch! It is so delicious! I didn’t have any of the toppings you suggested, so I used some chopped kalamata olives. I’m going to eat it for dinner tonight with some baked salmon.

    Reply
    • Amber August 15, 2012 at 10:16 pm

      I thought you would like this recipe, Lauren. We have such similar tastes in food and recipes. Thanks for the feedback. The olives sounds super good! And love that you are pairing this with baked salmon. What a super heart healthy meal. 🙂

      Reply
  • momphotographer August 16, 2012 at 6:31 am

    this sounds like perfect dish for those hot days…, so refreshing!

    Reply
    • Amber August 18, 2012 at 4:11 am

      I can’t agree more! 🙂

      Reply
  • Laura August 16, 2012 at 6:39 am

    Chilled mint soup with avocado…yes please! It’s been in the triple digits here in Utah and this soup sounds perfect for tomorrow’s forecast.

    Reply
    • Amber August 18, 2012 at 4:14 am

      Oh boy, you poor thing. It’s hard to deal with. It makes me feel crazy. The house we are renting isn’t insulated (and the air doesn’t work very well) and so it never drops below 83 degrees in the house when it gets really hot out, so honestly, I can’t use the oven. I love this dish, something different and it’s surprisingly filling.

      Reply
  • [email protected] August 17, 2012 at 12:07 am

    I love chilled avocado soup. This ones my favorite but I’mm have to try yours out too! The beet cream sauce looks so gorgeous against the green.

    Reply
    • Amber August 18, 2012 at 4:14 am

      I thought this recipe might catch your eye, France.

      Reply

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Monday, August 6, 2012

Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.

I have a confession, I’m one of those crazy girls that can eat anything for breakfast.  I’ve always been like that.  I never turn down food in the morning just because it’s not “breakfast” material.  See, this is where my sweet husband and I differ.  He likes his meals compartmentalized where I’m all over the place.  I’ll eat cold pizza, roasted veggies, chicken, pasta, any variety of leftovers, pasta, and yes, even soup for breakfast.  I’ve come to realize that this free love with food for breakfast is a good thing on SCD.  Breakfast is perhaps the most difficult part of SCD for me.  It’s a very grain-egg-meat dominated set-up.  But luckily, I’ve found some great substitutes (but I’ve also come to realize that I don’t do well with a lot of nuts on SCD, so I can’t rely on nut-based substitutes every morning).  So what does all this breakfast talk have to do with soup?  Well, I wanted to share a soup with you I’ve been making to eat during the week (for breakfast or whenever).  Mornings are a perfect time to eat soup in the summer.  And let me tell you friends, it gets HOT HOT here in Northern Cali, but the mornings are great, so I don’t shy away from soups.  This soup is so flavorful and filling.  It really hits the spot in the morning and gives me incredible energy – it’s like my new oatmeal (hey, why not).  So I hope you enjoy this simple, versatile soup.  We sure do. 

I need to remember that it’s not HOT everywhere in the summer.  We live about 80 miles from San Francisco, and it can be 110 degrees here in valley and 55 degrees on the coast (no joke).  My husband grew up 1/2 mile from the beach near San Francisco and last week we had a visit with his family.  After a long day playing on the chilly, foggy, beautiful beach I made this soup for dinner and it warmed us right up.  My husband’s heart will always be with the sea.  I love watching him play with our children at the same beach he romped around on as a child.  I’ve included a video of our day below.  

Carrot Curry Lentil Soup with Lemon
Ingredients:
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste* 
-4 cups filtered water 
-Oil of choice (I use grapeseed)

How To:
1.  Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.  
2.  Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3.  Add garlic granules and curry paste.  Stir to incorporate.  Add the coconut milk, drained lentils and stir.
4.  Add water, stir. 
5.  Bring to a boil.  Cover and turn down to a simmer on just above low for one hour.  
6.  Turn off heat and keep covered until ready to serve.  Reheat as needed.
7.  Serve with 1/2 fresh squeezed lemon.  I also prefer freshly grated ginger with freshly ground black pepper.  Avocado or vegan cashew sour cream is also delicious for garnish.  
-Serves 6

Notes:

*I can’t guarantee results if a different curry is used.  The green curry paste is fantastic and I highly recommend it.  If you have success in making this soup with a homemade curry or a powder curry, please share in the comments.  

*
The beautiful, foggy West Coast:

 Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday,Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Fight Back Friday Freaky Friday, Lifeologia Summerizing Party, Friday Food, 


Posted by Amber at 6:24 am

Labels: dairy free, main dish, SCD, Soup, vegan, vegetarian.

24 Comments

  • Gabby @ the veggie nook August 6, 2012 at 9:07 am

    This sounds do lovely! I’m the same as you- every food is breakfast material!

    Reply
    • Amber August 6, 2012 at 3:25 pm

      Thank you sweet Gabby! Glad to find another gal who will eat anything in the morning. 🙂

      Reply
  • Theresa August 6, 2012 at 2:32 pm

    Love this idea! I have been making lots of white beans for my girls, but haven’t gotten into lentils yet. Do I prepare them just like I would the beans?

    Also….you sound like you might live very close to us! I am always looking for scd buddies. We are in Modesto! Love living close enough to the coast as well!

    Reply
    • Amber August 6, 2012 at 3:25 pm

      Thanks for stopping by, Theresa! Glad to meet you. You do live close! Such a small world.

      I think you’ll love lentils. They are delicious.

      That’s a great question about their preparation. Lentils are A LOT less work than other beans. For lentils, you simply soak then add directly to soup. They are very delicate and you don’t need to “pre boil” before you add them to anything.

      I hope this helps and please let me know if you have additional questions.

      Be Well,
      –Amber

      Reply
  • glutenfreehappytummy.com August 6, 2012 at 3:32 pm

    Hey Amber! awww what a fun video! And wow that soup looks goooood! I agree, I can eat just about anything for breakfast! I have yet to add lentils into the diet, but as soon as I do, you KNOW i’ll be making this!! The lemon is so creative! Have a terrific Monday! Hugs!

    Reply
    • Amber August 6, 2012 at 9:22 pm

      Thanks Caralyn. You also have a great day – it’s your birthday, right!! Sending birthday hugs to you. 🙂

      Reply
  • Chaya August 6, 2012 at 5:20 pm

    I am planning to do a soup a week when I complete my weekly muffins. I have to keep this one ready to go. It looks so good. Glad to see you linking again. I also took some time off and posted only at a few, the last two weeks. Sometimes, a break is called for.

    Reply
    • Amber August 6, 2012 at 9:23 pm

      Thanks Chaya. The break was nice. But I enjoy sharing – and link parties are such am amazing place to find new recipes (and also share).

      Reply
  • RockerWife August 6, 2012 at 5:40 pm

    I have lentils soaking and will make this soup later today. I plan on roasted the carrots and onions and a bit of fresh garlic before adding them to the soup. I’ll let you know how it turns out. 🙂 I’m on my 3rd week of the 4-hour body eating plan and lost 4 lbs already. This soup fits perfectly into the diet. (hi Tess!)

    Reply
    • Amber August 6, 2012 at 9:21 pm

      Roasting the carrots and onions will be delish. You could just throw everything in a crockpot if you roast those veggies first. I’ve been thinking about doing this. 🙂

      Great job losing 4 lbs! Keep up the great work and I hope you enjoy the recipe. Let me know. 🙂

      Reply
  • Lauren @ Empowered Sustenance August 6, 2012 at 7:37 pm

    I love the idea of curry in lentil soup! I can’t wait to try this! Have you heard of French Green Lentils? They are a bit sturdier than brown lentils, and are my favorite kind. I love the video!

    Reply
    • Amber August 6, 2012 at 8:05 pm

      Thanks, Lauren. I do use French green lentils. I’ve made this soup quite a few times with them in fact. They are very delicate and soft. They are super yummy. Love um’. 🙂

      Reply
  • Sandi August 6, 2012 at 9:13 pm

    I hope regular green lentils will be fine as that’s all I have on hand (besides french green) lol 🙂

    Reply
    • Amber August 6, 2012 at 9:19 pm

      Hi Sandi,

      Yes, I sort of think of brown and green lentils as the same thing! Thanks and I hope you enjoy the soup. Don’t forget that fresh lemon! It really makes the dish. 🙂

      Reply
  • Vicky August 6, 2012 at 11:50 pm

    I LOVE lentil soup Amber and this looks wonderful! Also I’m sooo looking forward to your videos now! They are FANTASTIC, I love them!

    Reply
    • Amber August 7, 2012 at 3:06 am

      Thank so much, Vicky. You’re so sweet. I’m so glad you enjoy the videos. They are fun to make. 🙂

      Reply
  • Katherine @ Green Thickies August 7, 2012 at 10:17 am

    Wow that soup looks gorgeous. It’s also been wet and cold most of the summer here in the UK so have actually started making soups again myself for lunch so I’ll have to save this one.
    I probably could eat anything for breakfast but I always have a Green Thickie. I don’t really get time for anything else and they give me so much energy that I don’t feel good not having them. I’ve recently started adding cooked quinoa to my smoothies to make them more filling which has a lovely mild taste and blends really easily.

    Reply
    • Amber August 7, 2012 at 2:54 pm

      Thanks Kathrine. I love smoothies too in the morning, but I always need a big breakfast too. 🙂 Your smoothie recipes sound very creative and delicious. 🙂

      Reply
  • Mary Hudak-Collins August 7, 2012 at 11:10 am

    We are soup lovers here and I am racking up my stash of soup recipes for the cooler months of the year. I tend to get set in a rut as far as making soups each year…cooking the same ones. This year, I plan to have a ‘plan’ LOL. I want to spread out and enjoy more flavorful soups that we are not familiar with, instead of the ol’ standbys…chicken or potato soup 🙂 This sounds and looks so very tasty. Thanks for sharing this week in our linky!

    Reply
    • Amber August 7, 2012 at 2:54 pm

      Thanks Mary!

      Reply
  • Laura August 8, 2012 at 5:13 am

    I must confess I could eat anything for breakfast as well…not so for the rest of my family. I’ve never made a carrot curry soup before but it sounds absolutely delicious. It has been so hot here in Utah-I can’t wait for Autumn!

    Reply
  • Diane Balch August 10, 2012 at 1:06 pm

    I make the same old lentil soup all the time I can’t wait to spice it up with your curry. Please share this on foodie friday. I will pin it.

    Reply
  • Debbie @ Easy Natural Food August 14, 2012 at 3:49 am

    Aarggghhh the fog! I don’t think I will ever get used to it as long as I live here 🙂 I was at Bodega Bay today and it was FOGGY and COLD. Everywhere else was SUNNY and HOT. But I still enjoyed myself….somehow it is magical and cathartic being by the ocean, no matter what. Love your soup, sounds delicious. I think I want to make one just like it!

    Reply
  • [email protected] September 7, 2012 at 6:26 pm

    Yum! My kind of soup and I can’t wait to bring a big pot of this to a boil ;D
    xo

    Reply

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Friday, July 20, 2012

Easy and Delicious Lasagna (dairy free, gluten free, vegan)

This lasagna recipe came about after making Kelly’s lasagna many, many times.  I love her recipe, but wanted a vegan version.  Cashews are the answer!  I love cashews, they are a dairy-free girl’s best friend.  They really mimic the flavor and texture of cheese.  I’m excited to share this recipe with you because it’s honestly super delicious.  My husband LOVES this lasagna.  And it takes no longer to make than traditional.  The most annoying part for me though is the noodles.  They take so long to boil and I only do a few at a time. I’ve tried using those no-bake noodles, but I don’t recommend them. But other than that, everything comes to together nice and quick.   And the key to any lasagna (as you might know) is allowing it enough time to cool before serving.  The lasagna you see here was cooling for at least an hour.  I hope your family enjoys this recipe as much as we do. 
Ingredients:
-Gluten Free Brown Rice Lasagna Noodles.  I use about 12 total noodles.  (I think this brand is the best).
-1 batch cashew cheese filling (recipe here).
-Homemade marinara sauce (recipe here).  You could also use store bought marinara, just try and find low sodium
-Optional (Daiya shredded “cheese” on top for presentation) 

How To:
Preheat over to 375
1.  You honestly make this lasagna like any other regular lasagna.
2.  Make the marinara sauce.
3.  Make the cheese filling.
4.  I use a 15x10x2 inch Pyrex baking dish.  I start with some sauce and cheese on the bottom of the dish, then start layering noodles, cheese, sauce, noodles, cheese, sauce, etc.  I just swirl the cheese and sauce together in each layer, you want nice thick coating so the noodles don’t get dried out.  The cashew cheese will thicken quite a bit while baking and will “puff” up.    
5.  You can finish the layers by adding some dairy free cheese shreds on top, but this is totally optional.  
6.  Bake covered (I don’t use foil in my kitchen, so I use a stainless steel cookie sheet to cover) and bake for 45 minutes. 
7.  Allow at least 30 minutes to cool. 
You can see here how well this stays together. 
Delish.  

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays,Gluten Free Wednesdays, Whole Foods Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday

Posted by Amber at 4:01 am

Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.

21 Comments

  • glutenfreehappytummy.com July 20, 2012 at 5:08 pm

    oh boy – this is delicious! Your photos could seriously go on the cover of gourmet magazine! I MUST try this cashew cheese recipe — sounds like a weekend experiment!! 🙂 Have a fantastic weekend! Hugs!

    Reply
    • Amber July 23, 2012 at 3:34 am

      Thanks Caralyn! I make this dish for my sweet son (who is on an allergy-free diet). He loves it just as much as my daughter and husband. It really does taste like the real thing. So awesome. 🙂

      Reply
  • Mom on the Make July 20, 2012 at 5:11 pm

    Wow, I’m so glad I found your blog through the Show Off Friday blog hop. I just read your bio and am so impressed with your persistence and research into finding the best way to heal.

    I have recently been trying to incorporate at least one raw food meal a day into our daily routine. Last week, I made a cinnamon banana shake and a carrot ginger soup. I’m finding that there are so many delicious raw recipes and I always feel better after those meals as opposed to gluten and meat meals.

    I still have a problem with sugar. I eat way too much of it. So, I will be very interested in your sugar free recipes. Sugar, I believe, is almost solely responsible for my feeling tired and run down. My sister keeps suggesting that I read Sugar Blues.

    Thank you for such a wonderful website. I will definitely be trying some of your recipes!

    Reply
    • Amber July 23, 2012 at 3:40 am

      Hello Mom on the Make,

      Your comment just made my night. Thank you so much for stopping by! So glad to meet you. 🙂

      Sugar is a tough one. My husband struggles with sugar cravings (so even in our sugar-free home, he has a hard time with his sweet tooth). He just craves something sweet (like always). I don’t have this problem (perhaps due to my years of eating an anti-candida diet). But really, I just never had much of a sweet tooth. But I see how difficult it is for him.

      Your shake and soup sound just lovely. And I can’t agree more, I too always feel awesome after raw foods (if they aren’t too hard to digest). 🙂

      I’m having a stevia giveaway at the end of the week, so keep your eye out for that. Stevia is a great way to get the sweet without sacrificing health.

      Good luck to you and keep me posted on your progress (especially with the sugar).

      Be Well,
      -Amber

      Reply
  • Lauren @ Empowered Sustenance July 20, 2012 at 6:51 pm

    This looks amazing! The cashew cheese is brilliant and I am surprised at how well it firms up. I want to try your lasagna version with summer squash instead of the noodles! Tinkyada noodles were my favorite treat before I started SCD. They really do have a sturdy, non-mushy texture.

    Reply
    • Amber July 23, 2012 at 3:59 am

      Thanks Lauren. Let me know how you like the SCD version! I love it.

      Reply
  • [email protected] July 20, 2012 at 8:11 pm

    Cashews are indeed a dairy free girls best friend! So true. This looks gorgeous and perfect comfort food with none of the guilt!

    Reply
    • Amber July 23, 2012 at 4:00 am

      I can’t agree more France. 🙂

      Reply
  • Laura July 21, 2012 at 5:05 am

    You really should be in a professional magazine dear! We have an Open House tomorrow but when Sunday rolls around and my house doesn’t have to be spotless…I cannot wait to make this lasagna! I am so excited about this recipe, I am drooling. Thank you my lovely friend!

    Reply
    • Amber July 23, 2012 at 4:01 am

      You’re too sweet my friend. Thank you. I have a great camera – I have no idea what I’m doing though. I just point and click and hope it’s not blurry. 🙂

      Reply
  • [email protected] Off Friday July 22, 2012 at 4:43 am

    Thank you for linking up this great recipe! You are very inspiring!

    Reply
    • Amber July 23, 2012 at 4:01 am

      You’re sweet Nicole. Thank you.

      Reply
  • Erin @SalmonAtSeven July 23, 2012 at 5:58 am

    This looks awesome. I love playing with vegan and gluten-free recipes…my next endeavor will be a vegan turtle cheesecake… I can’t wait! I’m not vegan or vegetarian, but I love trying out meatless recipes. xoxo Hopping over from Melt in Your Mouth Mondays – hope you’ll stop by Salmon At Seven.

    Reply
    • Amber August 18, 2012 at 4:10 am

      Thanks Erin. I agree, it’s so fun to find alternatives. Can’t wait to check out your blog. 🙂

      Reply
  • Andrea S July 23, 2012 at 8:16 pm

    I made this last night – soooo delicious!!! I added sauteed chopped mushrooms because I had some to use up. Next time I might throw in some spinach. Thank you for a great recipe! It felt so good to be eating (decent) lasagna again!

    Reply
    • Amber August 18, 2012 at 4:09 am

      Hi Andrea,

      Thanks so much for sharing. I appreciate your feedback.

      I’ve also made it with mushrooms, although I sauteed them first with onions. It adds a great flavor and “meatiness” to the dish. This lasagna is one of my husband’s favorite meals. I’m so glad you enjoyed it too! It is a great alternative to the traditional version. 🙂

      Reply
  • Jenni August 16, 2012 at 3:00 pm

    Yum! I’m sharing this with my friend. Thanks!

    Reply
  • Miz Helen August 19, 2012 at 10:10 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Erin in AK August 21, 2012 at 11:00 pm

    It may just be my lack of cooking experience, but doesn’t letting it cool for an hour mean you’re eating cold lasagna?

    Reply
    • Amber August 21, 2012 at 11:19 pm

      Hi Erin,

      No, it definitely won’t be cold! Lasagna comes out scalding hot and letting it cool is very important. It also helps set up. But, if you like really hot lasagna, then just eat it sooner. It takes a while for to get cool…hours to get cold. 🙂

      Hope this helps.

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts May 1, 2014 at 7:58 am

    So glad you shared this recipe on Gluten-Free Wednesdays, Amber! I remember drooling over it before, but still need to make it! Really, really need to make it! Sharing … 🙂

    xo,
    Shirley

    Reply

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Monday, July 16, 2012

Raw Mexican Chocolate Ice Cream (vegan, dairy free, cane-sugar free)

Since reviewing their products, I’ve been dreaming about Blue Mountain Organics’ cashew based ice creams.  They are so creamy and flavorful.  Such a healthy summer treat.  So last week, I finally got around to making my own cashew based ice cream.  I’m quite used to making coconut milk based ice creams, so I wasn’t sure how this was going to turn out.  But it did, and deliciously so.  What we have here is a raw, vegan, dairy free, cane-sugar free, chocolate ice cream that’s so creamy it feels like velvet in your mouth.  It goes without saying that my chocoholic husband proclaimed this as his new favorite dessert.  Good, because it’s super easy to make and super good for you. Knock yourself out my dear. 

Ingredients: 
-2 cups cashews (soaked for up to 6 hours)
-2 tablespoons coconut oil
-1/4 cup raw cacao (or more for you chocoholics) 
-1/3 cup grade B maple syrup (or to your sweetness, you could also add in a few drops of liquid stevia if you’re a super sweet tooth)
-1 tablespoon vanilla
-1/4 cup dates (about 4) seeded and soaked in 1 cup filtered water for at least 2 hours (I soak mine for 4)
-1 cup date water + 1/2 cup filtered water
-1/4 teaspoon coffee flavor
-1 teaspoon cinnamon
-Dash of cayenne (optional) 

How To:
1.  To a blender add drained cashews, coconut oil, cacao, maple syrup, vanilla, dates with date water plus an extra 1/2 cup water, coffee flavor, and cinnamon.  Blend until incorporated (if mixture gets warm from blending, wait until it has cooled before adding it to ice cream maker).
2.  Add to ice cream maker and churn until thick.
3.  Transfer to glass container and store in freezer for at least four hours.
4.  Remove from freezer 20 minutes before serving.

Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.  

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Raw Foods Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, 

Posted by Amber at 9:48 pm

Labels: cane sugar free, dairy free, dessert, ice cream, raw, summer treats, vegan.

29 Comments

  • Vicky July 16, 2012 at 10:01 pm

    Looks lush Amber!

    I would make some but my lovely daughter doesn’t care for the texture of cashew based creams 🙁 That said it would all be for me wouldn’t it!

    Reply
    • Amber July 17, 2012 at 7:43 pm

      Oh wow, that’s interesting. I have found that people are very particular about textures. The creamier the the better for me though. 🙂

      Reply
  • Maggie July 16, 2012 at 10:51 pm

    Oh my goodness Amber!
    I bet this is so delicious – the maple syrup and the dates must be divine! Do you use the coconut oil to help the cashews harden a little?
    I’d love to make a cashew based ice cream – I’ve had them at raw food restaurants, but never made them either. I really wish my ice cream canister was in the freezer 🙂

    Reply
    • Amber July 16, 2012 at 11:07 pm

      Hi Maggie,

      It is super delicious. You should totally try a cashew based ice cream. I really think you’ll love it. My husband prefers the texture over coconut milk based.

      So my thought with the coconut oil was to: (1) impart a little flavor, and (2) for the nutrition factor. The cashews harden up pretty well on their own and I’m sure this recipe would be fine with no coconut oil at all. 🙂

      XO,
      –Am

      Reply
  • glutenfreehappytummy.com July 17, 2012 at 1:41 am

    oh Amber, you’ve done it again! this sounds fantastic! i’ll take 2 scoops please! 🙂 it looks so creamy and wonderful! i hope your week is off to a great start!

    Reply
    • Amber July 17, 2012 at 7:41 pm

      Thanks sweet Caralyn.

      Reply
  • Milan July 17, 2012 at 6:52 pm

    This looks so amazingly good Amber! I have been craving ice cream this whole summer and a vegan friendly would be super! Have a beautiful day.

    Reply
  • kellcia July 17, 2012 at 7:33 pm

    would love to add some of your pages to my pin interest page, please add a button!!!!! 🙂 love your site

    Reply
  • Amber July 17, 2012 at 7:41 pm

    Hi There Kellcia,

    Thanks! I know…I’m so behind with the Pinterest. So I am in the process of moving over to WordPress and will have all the updated, cool kid buttons very soon. 🙂

    I have do have a Pinterest account, however. Here it is if you’re interested:
    http://pinterest.com/amberattta/

    Reply
  • Lauren @ Empowered Sustenance July 17, 2012 at 10:07 pm

    This looks so luscious and creamy! I have never made ice cream with cashew cream–this is so creative. Now that it has reached triple digits in my town I need a good ice cream recipe. I look forward to trying this!

    Reply
    • Amber July 18, 2012 at 4:31 am

      Thanks Lauren.

      I hear ya with the triple digits. I was like 106 last week. Melt. All we wanted were smoothies and ice cream. 🙂 Hope you’re staying cool.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 18, 2012 at 1:45 am

    I have yet to try cashews as the base for my dairy free ice creams. I really need to do that. This looks incredibly creamy, cold and delicious!

    Reply
  • Heba @ My Life in a Pyramid July 18, 2012 at 1:51 am

    Oh man, this looks so amazing. I am a huge fan of dark chocolate, and I love that this uses cashews for a change. I’m def planning to try this once I invest in an ice cream maker! 🙂

    Reply
  • Carole July 18, 2012 at 2:41 am

    Super post. Isn’t it a great idea to collect lunch recipes in the Recipe Box linky party? My link was the bacon and scrambled egg rolls. Have a lovely week.

    Reply
  • Laura July 18, 2012 at 3:04 am

    I’m crazy about cashew based ice creams and I sure love anything with chocolate in it 🙂 This ice cream is right up my alley and I could totally go for a huge bowl of this decadent dessert right now.

    Reply
    • Amber July 18, 2012 at 4:30 am

      Hey Laura,

      I thought this might catch your eye. 🙂

      Reply
  • Farty Girl July 18, 2012 at 3:13 am

    this looks amazing! the texture is PERFECT. you must have one hell of a blender!!!

    the blue mountain brand IS delicious. but i bet this one is just as good. 🙂

    Reply
    • Amber July 18, 2012 at 4:29 am

      Hi FG,

      Thanks! Vitamix baby. Love it. I think any blender would work though. If you soak cashews, they blend really nice. And I have to say, my version tastes a lot like Blue Mountain’s. Slurp.

      Reply
  • Minnie(@thelady8home) July 18, 2012 at 11:17 am

    OMG that looks so devinely exotic! Icecreams are my fav. Thank you so much for sharing this new one.

    Reply
  • gfe--gluten free easily July 20, 2012 at 12:41 pm

    I love how you look at products and recipes and re-create them! I want this for breakfast, Amber! Beautiful rich and creamy ice cream!

    xo,
    Shirley

    Reply
  • Winnie August 16, 2012 at 1:08 pm

    What a great ice cream
    I’ve made a frozen strawberry-pie a few months ago and used cashews in the same way. We love it, so I have no doubt that this ice cream tastes great

    Reply
  • Miz Helen August 19, 2012 at 10:01 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • hermes bag outlet January 1, 2013 at 2:39 am

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    Reply
  • pink cocktail January 18, 2013 at 9:18 am

    look very delicious, love it.

    Reply
  • Dana Visak February 15, 2013 at 6:52 pm

    Hi Amber ~ This looks and sounds heavenly and I will for sure make once I get an ice cream maker (I know, it’s hard to believe I don’t have one). Since you make ice creams all the time, can you suggest a good quality ice cream maker? Is the one you use still available. I don’t even know what to look for when searching for a good one—besides size. I know I don’t need anything too large since we’re only two people in our household.

    Also, it is inferred in the instructions that the cashews are soaked but there is no mention of how long (?). Would an hr. be enough time or should it be more? Thanks so much for ALL your great recipes!—and your time perfecting them. 🙂

    Reply
    • Amber February 15, 2013 at 8:38 pm

      Hi Dana,

      Thanks for your questions. And thank you for noticing my omission about the cashews. I’ve updated the post with cashew soaking time, as well as the ice cream maker I use (information found in the notes section).

      Thanks again and let me know how it turns out for you. Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Dana Visak February 19, 2013 at 5:20 pm

    Perfect!—and thank you!!! 🙂

    Reply
  • Amanda Evans December 27, 2014 at 2:45 pm

    Hi there, any tips on making this without an icecream maker? Looks delish! Thanks 🙂

    Reply
    • Amber December 29, 2014 at 10:05 am

      My friend, Ricki Heller: http://www.rickiheller.com/ has a great technique for making ice cream without an ice cream maker! Check out her site.

      Reply

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Saturday, June 30, 2012

Steamed Baby Broccoli with Lemon and Sautéed Garlic (SCD Friendly)

We eat broccoli a couple times each week.  I prefer baby broccoli because it’s soft, buttery and just plain delicious (and it has very sweet flavor all on its own).  We all enjoy our little green trees, but lately I’ve been bored with the same old steamed dish (what’s new), so I jazzed it up with a sprinkle of Celtic sea salt, fresh lemon and my favorite, sautéed garlic.  I thought this made a lovely presentation.  And what a perfect side for lasagna night!  

Ingredients:
-2 bunches of baby broccoli
-One lemon
-1/2 cup fresh garlic cloves 
-Garlic granules 
-Oil
-Celtic sea salt (or whatever salt you have on hand) 

How To:
1.  Wash and trim broccoli and steam in filtered water until just slightly tender (or however you like your steamed broccoli).  
2.  While the broccoli is steaming, saute the garlic.  To a small pan add a touch of oil, pinch of salt, and dash of garlic granules (how’s that for a recipe).  Saute on med/low heat, taking care to not burn the cloves.  You’ll know they are done when they are no longer spicy.  They will be soft, slightly brown, sweet and delicious.
3.  To finish, squeeze some lemon over broccoli, drizzle with oil, sprinkle with salt and garnish with lemon and that lovely garlic.  

Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food,  Show Off Friday, Potluck Party Friday,
Posted by Amber at 2:32 am

Labels: SCD, sides, vegan, vegetarian.

10 Comments

  • cuterthangluten.com June 30, 2012 at 2:55 am

    I like your font- very fun. I will be hiding this post from my husband. He is a huge fan of garlic but I have a 1 clove max per dish. I hope I can get my hands on some baby broccoli, I have never had it before!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      I’m so glad you left a comment – so great to find your blog. Really enjoying your recipes so far and look forward to more creative, healthy ideas from you. I’m right there with your husband with the garlic. I can saute like 20 cloves and just eat them like candy. My son also loves sauteed garlic. 🙂

      Reply
  • glutenfreehappytummy.com June 30, 2012 at 3:03 am

    Baby Broccoli — I’ve never had it before! I love broccoli, so i’m definitely going to have to try it! I love all the garlic in this dish…i love the depth of flavor it always adds to a meal. Spectacular recipe, Amber! Have a great weekend!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      You would LOVE baby broccoli Caralyn, do try it if you can.

      Reply
  • Vicky June 30, 2012 at 8:23 am

    My daughter would LOVE this!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      Thanks Vicky. Garlic is my favorite.

      Reply
  • Laura July 2, 2012 at 9:07 pm

    I have never bought baby broccoli-can’t wait to give it a go and make this tasty recipe. Lemon and garlic are always winners when it comes to a veggie dish!

    Reply
    • Amber July 4, 2012 at 5:43 pm

      I agree Laura. Lemon + garlic = deliciousness.

      Reply
  • Kristy Lynn July 3, 2012 at 5:25 pm

    baby broccoli shows up in our CSA from time to time – it’s always a treat!

    p.s. i’m a huge garlic fan. i LOVE all the garlic in your dish!

    Small side note: Tomorrow (wed) is the very first posting for our Fresh Foods Link Up! Come share your CSA collections, farmer’s market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials! We’ve got a way for bloggers AND blog readers to participate!

    Reply
    • Amber July 4, 2012 at 5:44 pm

      Thanks for the tip. I’ll be sure to check you out.

      Reply

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Monday, June 11, 2012

Lasagna (Grain Free, SCD, Vegan)

Here’s my SCD, vegan lasagna!  This is a very basic recipe so you can add all sorts of fillers.  And if you like using lasagna pasta (such as brown rice) but can’t do the dairy, this cashew “cheese” sauce works beautifully with the pasta.  

This lasagna is made with two simple fillers: summer squash and sauteed onions.  The “ricotta cheese” is cashews based, and you can make the sauce or use store bought.  In fact, I used store bought for this one, as the tomatoes at my Coop were terribly under-ripe and the other tomatoes were like $6 per pound. But please be advised, store bought tomato sauce is not generally SCD legal.  Please always read ingredients.  Homemade marinara is the best way to go if making SCD friendly!!   
Okay, so let’s get going.    

Ingredients

Lasagna:
-Marinara sauce 
-Cashew “cheese” sauce 
-7 medium yellow summer squash, washed, ends cut and sliced (use a mandolin for precise cuts).
-1 large yellow onion, thinly sliced
-Oil

How To:
Preheat oven to 375 degrees
1.  Add all the sliced squash to a bowl, add some oil (just a splash) and toss the squash in the oil.  Then line them up on a non-stick baking surface and bake for 15 minutes (or until tender)
2.  While the squash is in the oven, saute onions until brown and sweet.  Set aside.
3.  Make the cheese sauce.

I used an 11×7 glass baking dish for the lasagna

This dish needs to be ready for the oven 2 hours before you eat dinner.  It bakes for 45 minutes, and needs to cool for 30 – 45 minutes.  So allow enough time.  If you eat dinner at 6:00 pm (like we do) have this out of the oven and cooling at 5:15 pm. 

Cheese Sauce:
-3 cups cashews soaked for 6 -8 hours
-1 1/3 cup filtered water
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granuels 
-1 teaspoon dried Italian seasoning 

How To: 
1.  Combine the ingredients in blender (high speed or otherwise) and blend until thick.  You will need to use the tamper for this.

Here is the squash:


How to build the lasagna:

1: Add 1/4 cup sauce to the bottom of the dish
2: Add 3 tablespoons cheese sauce and mix
3.  Add 1 layer of squash 
4.  Add 1/2 of the onion mixture  
5.  Spread on some cheese sauce, as you can see
it’s not super thick, but enough to cover the squash 
and onions
6.  Then add a few tablespoons of pasta sauce. 
Don’t go too crazy with the sauce. It will make the final
 product too runny.  
7.  More squash 
8.  The rest of the onions 
9.  Cheese Sauce 
10.  Tomato Sauce 
11.  Final layer of squash 
12.  Final layer of cheese and tomato sauce.  
I sprinkled some dried basil on top
13: Bake uncovered in the oven for 45 minutes
Allow to cool on a rack for AT LEAST 45 minutes to an hour.  If you serve hot, it will be a little runny.  The cashew cheese will set up as it cools. You can certainly eat it hot, it will still taste super delicious, it will just have a different texture.  

This would be a great dish to make later in the afternoon.  (It can cool while you’re taking the kids to soccer practice, ballet practice, etc) and dinner is ready when you get home. 

This slice was cooling for about 90 minutes. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday Foodie Friday Fix, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, 4th Annual Summer Squash Round-Up, Allergy-Free Wednesday, Whole Food Wednesdays, Real Food Wednesdays, Frugal Food Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Simple Living Friday, Show Off Friday, 
Posted by Amber at 5:42 am

Labels: main dish, SCD, summer cuisine, vegan, vegetarian.

21 Comments

  • Vicky June 11, 2012 at 3:37 pm

    Awesome recipe Amber..it looks like the real thing..wish we could buy Summer Squash over here, I don’t really like zucchini in lasagne, this looks far more appetising!

    Reply
  • glutenfreehappytummy.com June 11, 2012 at 5:31 pm

    oh my gosh Amber!! that looks SO incredible! I am totally craving lasagna now!! haha….i love that you used summer squash! healthy and grain free:) I bet your family just gobbled it up:) I know I would!! Have a great Monday!

    Reply
  • Jen June 11, 2012 at 6:58 pm

    You need to do cooking classes, Amber or at least a cookbook. I’d buy it! Thanks for another winner…

    Jen

    Reply
    • Amber June 12, 2012 at 1:35 am

      Well you’re to sweet Jen. I feel the SAME way about you!

      Reply
  • gfe--gluten free easily June 11, 2012 at 10:58 pm

    What a perfect and healthy looking lasagna! Fabulous recipe, Amber! 🙂

    xo,
    Shirley

    Reply
  • coconutmama June 11, 2012 at 11:03 pm

    Yay! I’ve been craving lasagna. I will have to try this.

    Reply
  • CassidyS June 12, 2012 at 12:37 am

    This looks great! I’ve tried a few times to make a ricotta cheese from cashews but couldn’t get it right. Now I don’t have to try anymore! Thanks!

    Cassidy

    Reply
    • Amber June 12, 2012 at 1:34 am

      Thanks Cassidy!!! I hope you like it. It’s a nice base, and you can add anything to it if you like different flavors. Once I added a handful of basil (that was super good)! Please let me know what you think if you make the sauce.

      Reply
  • Tessa Domestic Diva June 12, 2012 at 1:12 am

    I pretty sure my,kids wouldn’t go for this….but I am all over it!, it looks so creamy and delicious!

    Reply
    • Amber June 12, 2012 at 1:32 am

      Hi Tessa,

      Ha, yes Tessa. My son liked it, but my daughter didn’t like the squash. But she doesn’t like cooked squash (zucchini and the yellow variety). She’ll eat it raw, go figure. I just asked my daughter about the lasagna. She said (and I quote), “I liked the creamy white stuff the best, it was delicious and cheesy tasting.” For you, I would go with the pasta and skip the squash. If you ever try it, please let me know!

      Reply
  • Rogene Robbins June 13, 2012 at 11:10 am

    I’ve been wanting to make lasagna with squash instead of noodles. I really need to put this on my to-do list for this summe. Yours looks really good!

    Reply
    • Amber June 16, 2012 at 1:49 am

      Thank you! I do hope it works out for you. The flavors are great.

      Reply
  • Diane Eblin-thewholegang June 13, 2012 at 2:22 pm

    I LOVE Cashew cheese and have always wanted to try this but didn’t want to waste it if it didn’t work cooked. So glad you did this and it worked. I’ll be working on this as an alternative to my no bake lasagna. Thank you for sharing this on Friday Foodie Fix.

    Reply
    • Amber June 16, 2012 at 1:50 am

      Thanks Diane,

      It’s a great alternative, I have to say. Cashews are so amazing that way. Your no bake lasagna sound delish.

      Reply
  • Kaylee June 14, 2012 at 7:39 pm

    What a fun (and way healthier) twist on a classic!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
    • Amber June 16, 2012 at 1:51 am

      Thanks Kaylee. Have a great weekend.

      Reply
  • Heather @Gluten-Free Cat June 15, 2012 at 12:23 pm

    Oh Amber, this is amazing!!! I am printing this recipe right now and will put summer squash on the shopping list for the weekend. Can’t wait to try it. I miss lasagna so much, and yours looks divine!

    Reply
  • Amber June 16, 2012 at 1:52 am

    Thanks Heather. Please drop me a note and let me know if it works for you. Also, if you add any other interesting ingredients. 🙂

    Hugs

    Reply
  • [email protected] June 17, 2012 at 7:11 pm

    The cashew cheese sauce sounds delightful. i’m sure I can think up of so many ways to use it! Maybe I’ll have to make double so I have some to experiment with after making the lasagna.

    Reply
  • Meagan June 18, 2012 at 1:49 am

    I agree, the key with lasagne is to let it cool first, if not, it won’t be set and will run everywhere! That goes even for lasagne with real cheese!

    Reply
  • [email protected] Off Friday July 8, 2012 at 5:37 am

    That looks totally delicious! Thank you for sharing!

    Reply

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Tuesday, June 5, 2012

Delightful Double Chocolate Coffee Ice Cream (Vegan & Cane Sugar Free)

Last month I shared this recipe with Dairy Free Betty. 
You can see the full guest post here. 

Ingredients:

-2 cans coconut milk (this brand has BPA free lining)   
-1/4 cup raw cacao 

-1/3 cup grade B maple syrup

-1 tablespoon vanilla extract

-1 teaspoons coffee flavor  
-1/2 cup shaved chocolate bar (this is my favorite chocolate, only sweetened with beet sugar, it does contain soy lecithin)  

How To:

1.  Mix above ingredients in a blender, high speed or otherwise. 

2.  Transfer to ice cream maker and churn

3.  Just before you remove mixture from ice cream maker, add in your chocolate shavings, and churn for about 30 seconds

4.  Transfer to glass storage and freeze at least 4 hours

5.  Remove from freezer 20 minutes before serving

6.  Garnish with additional chocolate shavings, shredded coconut, or coffee beans. 
Serves 6-8

 

 

Notes:

*An ice cream maker aerates the mixture, creating a lovely creamy traditional texture.  You could just blend then transfer to glass storage and freeze, but it gets icy and doesn’t mimic traditional ice cream.  If you’re in the market for an ice cream maker, I LOVE this one. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Frugal Food Thursday, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Fresh Bites Friday, Friday Food, Foodie Friday,  Potluck Party Friday, Sweet Saturday, 


Posted by Amber at 6:16 pm

Labels: cane sugar free, dessert, ice cream, vegan.

17 Comments

  • gfe--gluten free easily June 5, 2012 at 6:31 pm

    You’re killing me, Amber! I want to leave work and go home and make this ice cream. Seriously. It looks amazing! Why do you use coffee flavor vs actual coffee?

    Thanks,
    Shirley

    Reply
    • Amber June 5, 2012 at 9:11 pm

      Hi Shirley,

      I think you’ll LOVE this Shirley…honestly.

      The main reason I don’t use coffee is it makes the ice cream icy and I like it creamy. Adding extra water or liquid creates a hard, icy texture. The coffee flavor is so concentrated, just a little goes a long way and I don’t lose that creaminess from the coconut fat. This is just my personal preference. That being said, if you have coffee on hand, by all means, use it. It will still be delicious. 🙂

      Reply
  • BeadsNWire June 5, 2012 at 9:02 pm

    Is there a reason the mixture must go into the freezer? I have the same ice cream maker and love it also. I made almond milk ice cream in it and it was wonderful. We ate it right out of the ice cream maker and it was absolutely perfect.

    Reply
    • Amber June 5, 2012 at 9:13 pm

      Another great question!

      I like my ice cream firm, opposed to soft serve. And soft serve is how it looks and tastes to me right out of the ice cream maker. Another personal preference. You don’t have to freeze to eat it. It tastes amazing either way. Do what feels best for you. 🙂

      Reply
    • BeadsNWire June 6, 2012 at 3:53 am

      Thank you! =)

      Reply
    • Amber June 10, 2012 at 4:00 am

      My pleasure.

      Reply
  • CassidyS June 6, 2012 at 1:17 pm

    I want an ice cream maker SO BAD!!! Your recipe looks delicious 🙂

    Reply
    • Amber June 10, 2012 at 3:59 am

      Thanks Cassidy. This is damn good ice cream. You need to get an ice cream maker girl. What’s up with that!?

      Reply
  • Kaylee June 14, 2012 at 7:19 pm

    That looks like it is store bought!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
  • [email protected] June 19, 2012 at 3:49 pm

    I need an icecream maker. Thank you for your recommendation. I feel like I miss out on all the fun! 🙁 http://huckleberriesandrain.blogspot.ca

    Reply
    • Amber June 19, 2012 at 7:01 pm

      Hi France,

      I think you would LOVE this ice cream!! And yes, you need an ice cream maker. So awesome to make your own. 🙂

      Reply
  • Kristy Lynn July 6, 2012 at 4:47 pm

    the coconut milk makes this incredibly interesting! bookmarking for future use.

    note to self: must get an ice cream maker.

    thank you for sharing with Fresh Foods Wednesday – hope to see you back next week!

    p.s. if you don’t mind linking back to us in your post, that would be wonderful darling…xo!

    Reply
  • Megan @ Allergy Free Alaska July 27, 2012 at 8:10 am

    Amber,
    Thank you so much for helping me kick off “Whole Food Fridays” with a bang! LOVE this recipe! Must get me some coffee flavor ASAP!
    Hugs,
    Megan =)

    Reply
  • Cassidy Stauffer February 15, 2013 at 2:16 pm

    Hi Amber, I finally got an ice cream maker and I’m going to make this THIS WEEK!!!! I’m so excited 🙂

    Reply
    • Amber February 15, 2013 at 6:01 pm

      Hi Cassidy,

      Oh you will LOVE It! And hooray on your ice cream maker – they are so awesome. Please let me know if you add anything or make any adjustments…I always like to hear how other bloggers put a spin on recipes. Enjoy and have a great weekend.

      Hugs,
      -Amber

      Reply
  • Cassidy Stauffer March 6, 2013 at 10:34 pm

    Finally made this! I only used 1 can of coconut milk and the rest almond milk (for the calcium), then I added 1/2 tsp. guar gum to make up for the creaminess. DE-LICIOUS! Thanks again for another great recipe 🙂

    Reply
    • Amber March 7, 2013 at 3:51 am

      Hi Cassidy,

      I knew you would love this ice cream! So glad you tried it, and hooray for your new ice cream maker. So exciting. Thanks for stopping my to share your additions. That’s so helpful for readers to have another option.

      Reply

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