Gluen-Free Chocolate Almond Butter Cake from the Whole Life Nutrition Kitchen
It is a rare recipe that I use and follow just as it’s written. Normally, I make all kinds of tweaks with ingredients, amounts, additions, etc. However, this gluten-free Chocolate Almond Butter Cake recipe from the Whole Life Nutrition Kitchen is perfect just as it is. It’s a rich and tasty, satisfying and healthy bit of chocolatey goodness, and incredibly easy to boot! If you’re not familiar with their blog, it’s a terrific resource for gluten-free cooking. And to encourage you to check them out, click here to go directly to their blog in order to get the recipe for this awesome cake.
The only change I made was to do a coconut milk & whiskey sauce drizzled on top. Enjoy!
Simple & delicious. Oh, yea, and gluten free!
3 cups teff flour
1 cup millet flour
1/2 cup buckwheat flour
1/2 cup quinoa flour
4 cups kefir
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs, slightly beaten
6 tablespoons melted butter
1- 1 1/2 cups water
Soak flours in kefir overnight (optional, but here’s why). Mix everything together, adding enough water to make a thick but still pourable batter (amount will depend on thickness of your kefir and absorbency of the flours), and cook in waffle maker per usual. Top with butter, real maple syrup, berries, whatever! YUM!
Adaptations: These have a fun sourdough flavor from the kefir, but if you want them less sour, simply adjust the ratio of kefir & water.
(If you wanna know why these flours, click here.)
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It never fails. I start having all kinds of delusions of immune system kick butt-ness after not catching any of the nasties floating around town for months on end. Then boom. Something finds a hole in my defenses and goes for the proverbial achilles heel: lungs. Though I’m still refusing to go see an MD, I can pretty much guarantee this is my old nemesis, bronchitis. After my 4 sleep-lite nights and interminable hours on the couch, Kyle’s gone into health enforcer mode, demanding I do all kinds of lung-clearing, immune boosting things, from a special essential oil blend in the diffuser to researching which smoothie ingredients are good for bronchitis. Continue reading
This is a great video (TED Talk) from Robyn O’Brien, a researcher and mother who, upon experiencing a terrifying allergic reaction in her youngest child over breakfast, looked into what’s going on with our food supply and why allergies to common ingredients like wheat and milk are starting to plague our families in exponentially rising numbers. If you’ve ever skeptically wondered what’s up with all your friends who are going gluten free – “Isn’t this just another hyped up diet fad?” or “What could be wrong with wheat… after all, we’ve been eating it for thousands of years, right?” or “If the FDA allows changes to be made for our food supply, they must have done the research to know it’s safe for us and our kids in the long run!” and the like, then take a short 18 minutes to watch this. Perhaps over a nice breakfast of local free-range eggs, sauteed organic spinach, and super-food cultured veggies.