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Grain Free Coconut Cake

Here is a great basic cake that you could add anything to. It is grain free & gluten free!  I used it as a shortcake for strawberries!


Ingredients:

• 1 c. coconut flour
• 1/2 tsp. Celtic sea salt
• 8 large eggs
• 1 tsp. baking soda
• 1/2 c. coconut yogurt (or plain whole yogurt)
• 5 TBS. coconut oil, melted
• 1/2 c. honey
• 1 TBS. vanilla extract
• 2 cups strawberries, mashed or any berries you want

Directions:
Preheat oven to 350* and adjust rack to middle position.  Butter a 9 in. round cake pan and dust with coconut flour to prevent sticking.  Place all cake ingredients in the bowl of food processor and blend until smooth.  Pour batter into cake pan and bake 25-30 min. or until just turning golden brown on top. Cool for 10 min., then run a knife around edges and invert onto a cake platter.  Cool completely.  Add strawberries to the top or cut cake in half and put berries in between the two layers.

Food Revolution Day on May 17th

Let's all join together for one day, and stay away from fast food and processed foods.  Prepare to eat and make food from scratch, like our grandma's use to.  Check out Jamie Oliver's fight to end food related diseases by changing our diets and eating "REAL" food.

Water vs. Soda

We cannot explain more why it is so important to drink water every day.  Nothing else will benefit your body like water does.  Here is a great comparison showing all the benefits of water and all the negative impacts soda has on your body. 

Granola Bars

Here's a healthy alternative to store bought granola bars that are made with additives.  These were made without the coconut and pumpkin seeds simply because I couldn't find either.  So I just replaced the pumpkin seeds with more sunflower seeds.

Ingredients

• 3½ cups rolled oats (if you want bars use steel cut oats so it will stick together better)
• 1 cup raw sliced almonds
• 1 cup raw cashew pieces (or walnuts or pecans)
• 1 cup unsweetened shredded coconut 
• ½ cup raw sunflower seeds
• ½ cup raw pumpkin seeds
• 2 teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• ½ teaspoon grated or ground nutmeg
• 6 tablespoons unsalted butter
• ½ cup honey
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• Also need – parchment paper

Directions:

1. Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
2. Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
3. Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
4. Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
   
5. Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
   
   
6. The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.  Makes 3 lbs.
   
   

Some of the bars fell apart while I was cutting so I just put the crumbles into a separate container to use for granola topping on yogurt.  They were yummy!