Let them Eat Cake!

I would consider myself a super healthy eater. I try not to eat refined white sugar, I don’t drink soda, I cook 80% of my meals using whole foods, I eat mostly plants, I eat a ton of fruit and raw veggies, I buy organic.

Good for me, right!?

Taking care of my body starts with a nutrient rich diet and I want to eat the healthiest I can to ensure my health and wellness. Yup, I got that down. But what about dessert!

I grew up in a household where we had dessert every night. It was homemade, included real ingredients, and followed a wholesome well-balanced dinner. That meal agenda sounds pretty awesome to me….so I’ve started baking.

I’m not the greatest baker though – you need to be exact – plus, I really don’t love super sweet things and refined sugar is horrible for you (check out the documentary Fed Up for an eye-opening look at this epidemic). But I do love a piece of something chocolate at the end of my meals, damnit!

Zucchini Cake
Zucchini Cake

So today, I made this Zucchini Cake with an avocado icing. It’s vegan, can be made gluten free, and I subbed out the refined sugar in part of the recipe. Plus, I had zucchini from our garden to use up. Win-Win!

The cake turned out beautifully and actually has a ton of protein and nutrients. I substituted whole wheat flour for the quinoa flour and switched 1/2 cup of brown sugar & 1/2 cup of coconut sugar for the 1 cup of sugar.

Here are the ingredients I used as well as the icing recipe.

Happy baking!

Zucchini Cake
Zucchini Cake
Ingredients
  • Dry Ingredients:
  • 1-1/2 cups Quinoa flour
  • 1/2 cup brown sugar & 1/2 cup of coconut sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup cocoa
  • 1 tsp espresso powder
  • Wet Ingredients:
  • 3 tablespoons flax meal with 7 tablespoons of water
  • 3/4 soy milk
  • ¼ cup olive oil
  • 2 cups zucchini, grated
  • 1 tbsp vanilla
Instructions
  1. Preheat oven and grease baking pans.
  2. Mix flax meal and water and let sit for several minutes while preparing the remaining ingredients.
  3. In a large bowl, combine dry ingredients. Grate zucchini, then add to flax mixture along with the rest of the wet ingredients. Add wet to dry and mix just until combined.
  4. Pour into baking pans and use the back of a spoon to spread the batter to the edges of the pan. Bake at 350F. Test using a toothpick – I baked for 25 minute.

Icing

1 avocado
1/2 cup of confectionery sugar
1/3 cup of cocoa powder 1/3 cup of soy milk

Blend in a food processor & put on cooled cake.

 

 

Sweet & Savory

Being efficient in the kitchen is super important. With today’s busy schedule, if you’re going to take the time to make something whole, nutritious, a little more elaborate…..isn’t it best to stretch your time to get the most out of your meal? Re-using dishes/kitchen appliances, using the same ingredients, accessing the most nutrients possible? Yes, yes indeed!

So, this past week I decided to make sweet & savory Pie Crusts for two dishes:

Tart Crusts: Sweet & Savory
Tart Crusts: Sweet & Savory

A Zucchini & Tomato Tart & a Vegan coconut cream pie

WHAT!?!?!?!?! Yup, I’m telling you I used most of the same ingredients, re-used my food processor (not cleaning in between) and made two extremely different dishes. And here’s how.

Tart crusts!
Tart crusts!

Savory Tart Crust

10 graham crackers (small kind)
2 tablespoons nutritional yeast
1 small hand full of almonds
1 1/2 tablespoons coconut oil

Put almonds in first, pulse until crumbled. Put the rest in a cuisine art and blend, pulsing until all is mixed. Press into a tart pan and bake 10 minutes at 375. I filled with a zucchini tart goodness, that I’ll delve into in another blog!

Sweet Tart Crust

11 graham crackers (small kind)
3 tablespoons raw coconut flakes
2 tablespoons of agave

Blend all in a cuisine art (the same one from above! No need to wash). Press into a pie pan and bake for 10-15 minutes at 375.

Bake at the same time, make two gorgeous dishes and save some time! Plus, the ingredients are simple, delicious and not processed.

Happy Baking!