Instant Chocolate Cake

The original version of this cake is found at http://healthyindulgences.net/2012/07/healthy-instant-chocolate-cake-aka-1-minute-microwave-cake-and-a-giveaway/

I am new to the autoimmune protocol diet and I know almonds are a little “iffy”.  I am soaking my almonds and then dehydrating them in order to destroy the enzyme inhibitors in them.  I am hoping my daughter will do okay with the almond flour.  Here’s my rendition of the recipe.  The original makes a fluffy cake, whereas this one is a little more dense (eggless I’m sure is the reason).  It still tasted so good.  Be careful with the amount of honey.  I probably didn’t use a Tbsp.  I know with autoimmune you must make sure your sugars stay very stable.

Healthy Instant Chocolate Cake

           
Makes 1 large serving

Ingredients:
1/2 Tablespoon grapeseed oil or coconut oil

4 teaspoons almond milk OR lite coconut milk

1/16 teaspoon sea salt
1/2 teaspoon vanilla

1Tbsp flax meal and 3 Tbsp water

5 Tablespoons almond flour, gently packed

2 teaspoons coconut flour

1 Tbsp honey

1 squirt stevia 3/4 dropperful (from 2oz. bottle of NOW stevia)

1 Tablespoon unsweetened cocoa powder

1/8 teaspoon baking soda

1/4 teaspoon vinegar (apple cider or white)
Preparation:

Add oil, almond milk, and sea salt to mug. Stir.   Add vanilla and flax seed mixture whisking it with a fork. Add the dry ingredients and whisk thoroughly with fork until batter is smooth and evenly mixed. Whisk in vinegar. Slap the bottom of the mug with the palm of your hand 10-20x to pop air bubbles. Place in the center of the batter a square or two of 70% cocoa chocolate or sugar-free milk chocolate for a gooey, melty center. Microwave mug on HIGH for 1 minute, 15 seconds, or until batter has cooked through. Let cool 1 minute. Top with s squirt of whipped cream or a dab of low carb cream cheese frosting if desired. Eat!

To bake this cake in the oven, preheat oven to 375 degrees Fahrenheit. Set mug on a cookie sheet and bake cake for 10 minutes, checking to see when the cake is firm and springy in the center.

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Autoimmune: A New Journey and Learning to Trust More

We have really tried to eat healthy for several years now.  After losing my brother and mom to cancer, and having some serious illnesses of my own…I felt it was time for change.  We all seemed to be doing so much better.  We never have to take antibiotics and rarely get sick, except for one child with severe allergies.  A few years ago, her hair began thinning.  Of course, I thought Thyroid (her younger sister has to take thyroid meds).  Well, after a couple of years of suffering, we were sent to a dermatologist who took two scalp biopsies.  She was given the diagnosis of lichen planopilaris.  It was tough news and heart wrenching.  We all agreed to treat the symptoms with antibiotics and topical steroid.  I felt convicted, by my heavenly Father, that this was not enough.  I knew and know He will equip me to fight the cause.  So, this has brought us to make major diet changes again as we are trying to follow an autoimmune protocol diet.  As I discover ways to cook, I will add it to my blog.  I feel this is more than about recipes, but is about God equipping me.  I hope this will be a blessing to others as God equips you.  Last, but not least, God is healing her.  I am learning to trust in this.  If I ever get back to my story, you will see that it has been a long journey….this trust thing.  Will be posting soon.

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Pudding in the Vitamix

I can’t remember where I found this recipe, so I don’t know who to give credit to.  I tried to type the recipe in segments to make it easier for me.  I hope it makes it easier for you.  I use this recipe to make a banana pudding.  Just layer with cookies and bananas.

CHOCOLATE PUDDING

Place these three ingredients in the vitamix blender.  Begin with the lowest speed and quickly increase to high.  Run for 3 to 4 minutes.

  • 2 cups milk (or cream)
  • ¼ tsp salt
  • ¼ cup sugar (sucanat)

Add corn starch through the top while blender is still running.  Run for a couple of minutes or until pudding gets thick.

  • 4 Tbsp corn starch

Drop in the chocolate and egg through the top while blender is still running.   Run for two more minutes.  Turn speed down to low.

  • 2 ounces chocolate
  • 1 egg

Add vanilla and butter and allow to run on low for about a minute.

  • 1 tsp vanilla
  • 1 Tbsp butter

Chill.

Variations:

Lemon pudding:  add lemon extract, instead of chocolate.

Mocha Pudding:  Add some instant coffee.

Vanilla Pudding:  Double the vanilla.

You could also use other chips…butterscotch, chocolate, peanut butter.

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LoLo’s Cheesecake

Crust:

  • 3/4 cup flour (I use fresh ground soft wheat)
  • 1/4 cup sugar (I use sucanat or xylitol)
  • 1/4 cup pecans, finely chopped
  • 6 Tbsp. of cold butter (no substitutions)
  • 1 egg yolk
  • 1/2 tsp vanilla extract

In a bowl, combine the flour, sugar, and pecans.  Cut in butter until crumbly.  Combine egg yolk and vanilla; stir into flour mixture.  Press onto the bottom of a greased springform pan.  Bake at 400 degrees F for 8 to 10 minutes or until edges are lightly broned.  Cool on a wire rack.  Turn oven down to 350 degrees F. for filling to cook.

Filling:

  • 1 can (12oz) evaporated milk ( I usually take some of the cream off of the top of my raw milk, with some milk)
  • 1 1/2 pkgs. (12oz) cream cheese, at room temperature
  • 2 large eggs (I usually throw in the egg white, left over from the crust)
  • 3/4 cup sugar (I use 1/2 cup sucanat and 1/4 cup xylitol)
  • 1/4 cup all purpose flour (I use soft wheat flour)

Place evaporated milk, cream cheese, eggs, sugar, and flour in blender; cover.  Blend until smooth.  Pour into prepared crust.  Bake at 350degrees for 30 to 35 minutes or until center is set.  Cool completely on wire rack.  Refrigerate for at least 3 hours.

Tip:  I usually put a pan of water on the bottom rack of the oven, after the crust has baked.

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Sally’s Slow Cooker Enchiladas

2 lbs. ground beef

2 cups chopped onions

1 cup green peppers

4 cans of canned beans, rinsed and drained (your choice…red, black, or pinto) *I will use cooked dried beans.

1 can of whole kernel corn, drained

28 oz. rotel tomatoes

1/3 cup water

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

shredded cheese (your choice), as much as you like

10 large flour tortillas

2 pkgs. taco seasoning

Cook beef, onions and green peppers in skillet until beef is brown and veg. are tender.

Add:beans, corn, tomatoes, water, and seasonings to beef.  Simmer for about 10 minutes.

In slow cooker, layer beef mixture/tortilla/cheese.

Repeat layers.

Cover and cook on low for 5 to 7 hours or until heated through.

Serve with sour cream or guacamole

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pasteurizing eggs

I want to try to make my own mayonnaise, but I’m afraid to do it from our raw yard eggs.  This seems like it could be pretty easy to pasteurize them.  I don’t think I’ll use this recipe, but I will use the pasteurizing procedure.  I’ll let you know how it goes.

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Do You Love Me

My daughter made this video. I hope it touches you and causes action to take place in your life. I definitely want to love Him and His sheep.

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