Tag:

grain free

Pastel Coconut Cashew Dream Bars

Well these might be the dreamiest bars I’ve ever seen or made! If you know me, you know I’m a sucker for muted tones and pastels. I thought with spring here and Easter right around the corner, Wu Haus needed a sweet pastel treat. These beauties are sweetened with coconut nectar. I always air on the side of less sweet, but you could certainly bump up the amount of coconut nectar in the filling. If you’ve never heard of or used sunflower or soy lecithin, it’s used here as a stabilizer. It works really well in raw desserts to help them keep their shape without having to store them in the freezer. If you don’t have any or don’t want to use it, the recipe is just fine without it. Just make sure to store in the freezer if you aren’t using lecithin.

If you end up making these (or any of the recipes on this blog), I would love to see them! If you use Instagram, use #WuHaus to show me your creations. ❤

Coconut Cashew Dream Bars
[Makes 16 bars]

For the base:
1 cup raw walnuts
1/2 cup raw Brazil nuts
1 cup finely shredded coconut
1/4 cup coconut nectar
1 Tablespoon coconut oil
1/8 teaspoon pink salt

For the filling:
3 cups raw cashews, soaked in the refrigerator overnight
3 Tablespoons coconut oil
1 can full-fat coconut mylk, use all of the liquid and 1/2 of the cream
2 Tablespoons coconut butter
1 teaspoon vanilla bean powder
1 teaspoon lecithin granules OR 1 Tablespoon liquid sunflower lecithin (optional)
1/2 cup freeze dried strawberries, crushed
1/2 teaspoon blue algae powder

1.) In a food processor, process the walnuts and Brazil nuts into small pieces. Add all the other ingredients for the base and process into a sticky dough.

2.) Line an 8×8 cake or brownie pan with parchment paper or plastic wrap. (This makes removing the bars from the pan easier.) Press the mixture into bottom of cake pan evenly to create your base layer. Transfer to freezer to allow to chill while making your filling.

3.) Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, coconut oil, coconut mylk, coconut butter, vanilla bean powder and lecithin (if using) until very smooth, about 2-3 minutes. [Note: you may have to stop and start your blender and use a rubber spatula to help this process along.]

4.) Divide filling into 3 bowls. Using a rubber spatula, spread the contents of 1 of the bowls on top of your base to create a cream-colored first layer. Transfer back to freezer to allow to chill while making the other layers.

5.) Create the pink layer by blending the contents of 1 of the bowls and about 1/2 of the freeze dried strawberries. Set aside.

6.) Create the blue layer by blending the contents of the last bowl and the blue algae powder. Set aside.

7.) Once your first layer has set for about an hour, using a rubber spatula spread the pink layer over the set cream layer. Sprinkle then press the rest of the freeze dried strawberries onto the pink layer. Allow to set in the freezer for about another hour.

8.) Spread the blue layer over the pink layer using a rubber spatula. Top with dried rose petals, cornflowers and finely shredded coconut. Allow to set in the freezer for about another hour.

9.) Remove from freezer. Using the parchment or plastic wrap, pull up to remove the “cake” from the pan. Using a sharp knife, cut into 2″ x 2″ squares. Bars will keep in the refrigerator for 2-3 days, or in the freezer for a month. If you didn’t use lecithin, I would recommend storing in freezer.

March 28, 2017 21 comments

Snacks

Super Magical Adaptogenic Power Snacks

I love Brazil nuts, and I think they may be one of the most underused nuts in the kitchen. They are the best food source of selenium on the planet. Selenium is a trace mineral that is vital in the body’s defense against free radicals. For this reason, Brazil nuts are a powerful anti-inflammatory and anti-cancer food. If you are looking to increase selenium in your diet, Brazil nuts are an easy way to do so.

These Super Magical Adaptogenic Power Snacks are packed with selenium, healthy fats, warming spices and important brain and beauty foods, chaga mushroom and tocotrienols. Chaga protects against DNA damage, slows the aging process, supports radiant skin, eyes and hair and promotes overall well-being. Tocotrienols are derived from the bran of organic brown rice. They are a highly concentrated source of fat-soluble natural vitamin E, which is known for supporting healthy connective tissue and skin. Both chaga and tocotrienols are also great and easy additions to your morning smoothie.

Super Magical Adaptogenic Power Snacks
[Makes about 18 balls]

1 1/4 cup dried shredded coconut, divided in half
1 cup Brazil nuts
3/4 cup coconut butter
1/2 cup cashew butter
1/2 cup raw sunflower seeds
2 medjool dates
2 Tablespoons tocotrienols (I use this brand or this brand)
2 teaspoons chaga powder
1 teaspoon vanilla bean powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon pink salt
4 Tablespoons ground flax seed
Optional Toppings: dried coconut, dried cornflowers

1.) Mix half of the dried coconut and all the other ingredients except the ground flax seed in a food processor until a dough forms. Dough will be on the wetter side.

2.) In a large mixing bowl using a rubber spatula, fold the additional dried coconut and all of the ground flax seed into the dough until well combined. Dough should be tacky.

3.) Using a cookie scoop (or another utensil), scoop (or form) 2″ round balls onto a parchment-lined baking sheet. Sprinkle with dried coconut and cornflowers, or any other toppings you desire. Allow to freeze for at least 30 minutes before enjoying.

4.) Store balls in an air-tight container in the freezer for up to a month. You can eat them straight out of the freezer or allow to thaw for a few minutes before eating.

March 21, 2017 2 comments

Soups + Salads

Cauliflower Salad with Roasted Chickpeas, Radicchio and Chervil

This cauli salad is SO simple yet so satisfying. Over here at Wu Haus, we eat this salad as a main course for dinner, but it would also make a lovely side dish or starter salad. I can especially imagine it served with a delicious piece of baked salmon. Chervil is a new herb to me. It’s a close relative to parsley. I found it at the farmers market here in Portland and thought I would give it a try. I love parsley and think it’s one of the most underused ingredients in the kitchen. Parsley, and even more so, chervil, is really a food stylists’ dream. It’s light and delicate and adds movement to any dish.

For this salad, I used a mix of regular white cauliflower and yellow cauliflower. I love the pop of color the yellow adds to the color palette. I bet it would also be gorgeous with purple cauliflower. This salad really makes me yearn for spring. The brightness of the color and flavor palettes reminds me that the change of season is right around the corner. I’m so looking forward to all the fresh produce that will soon be at the farmers market. Only a few more weeks now!

Cauliflower Salad with Roasted Chickpeas, Radicchio and Chervil
Inspired by The First Mess
[Serves 4-6]

For the salad:
1 large head of cauliflower, cut into small florets
1 recipe spicy roasted chickpeas
1/2 head (about 1 1/2 cups) radicchio, chopped
1/2 cup chervil or parsley, chopped
3 scallions, thinly sliced
Salt + pepper, to taste
To garnish: lemon slices, avocado (optional)

For the dressing:
1/3 cup extra virgin olive oil
Juice from 1/2 a lemon
1 Tablespoon stone ground mustard
Salt + pepper, to taste

1.) Make the chickpeas.

2.) In a food processor or high-speed blender, working in batches of 1 cup at a time, process the cauliflower to a rice-like consistency. Transfer to a large salad bowl. [Note: If you don’t have a food processor or high-speed blender, you could finely chop the cauliflower instead.]

3.) Make the dressing by vigorously whisking together all ingredients until smooth. Toss the cauliflower, radicchio, chervil or parsley and scallions with the dressing until well coated. Add the chickpeas and lightly toss. Add more salt and pepper, if desired. If possible, allow to sit for 30 -60 minutes to let the cauliflower absorb the flavors. Garnish with extra chervil or parsley, lemon slices and avocado (optional). Enjoy!

March 2, 2017 0 comment

Dessert

Bite-Size Raw Coconut Matcha Macaroons

Well if you haven’t noticed, Wu Haus has a whole new look! Over the past few months, I’ve been working with a couple of talented people on Wu Haus’ new logo and site design. Not only does the site look different, but it is way easier to use. You can now search using the search tool in the navigation bar, and you can find a list of all my recipes in the Recipe Index. Yay! I hope you love it just as much as I do. Now for a new recipe!

These yummy bite-size treats are my go-to when I want something small and sweet-but-not-too-sweet. They’re quite easy to make. I prefer to dehydrate mine for a short amount of time so they get slightly crunchy on the outside, but that step is completely unnecessary. If you don’t have a dehydrator but you want the crunchy texture on the outside, just pop them in your oven on low heat (around 250°) for about 20ish minutes.

Raw Coconut Matcha Macaroons
[Makes 32 bite-size macaroons]

3 cups dried finely shredded coconut + 3 Tablespoons
1/2 cup coconut oil, melted
1/3 cup almond meal
2 Tablespoons coconut nectar (raw honey or maple syrup work, too!)
1 1/2 teaspoons high-quality matcha
1/4 teaspoon vanilla bean powder
1/4 teaspoon pink salt

1.) In a food processor or high-speed blender, process the 3 cups of dried coconut and the melted coconut oil for 1-2 minutes. Add the almond meal, coconut nectar, matcha, vanilla and salt and process until well combined.

2.) Scrape dough into a mixing bowl and fold in additional 3 Tablespoons of dried coconut. Using a teaspoon or a cookie scoop, form bite-size balls. If dehydrating, place them on dehydrator trays. If not, place on parchment lined baking sheet.

3.) If dehydrating, dehydrate at 115° for about an hour. Be careful not to over dehydrate. If not, just chill macaroons in the refrigerator for an hour before eating. Store macaroons in an air-tight container in the refrigerator for 5-7 days.

February 28, 2017 0 comment

Main Courses

Baked Pistachio-Tempeh Herbed Falafel with Collard Wraps

We’re just cruising through January faster than ever before it feels like. It really is true what they say: As you get older, time just seems to move faster and faster. Although the winter months can be quite rough, especially January, I’m savoring this time. For me, it’s a great time for introspection, self-care, creativity and reconnection with well being. I hope you are finding the darker months nourishing in some way.

These falafel wraps are just so yummy! Light yet super satisfying. I love the collard wraps, but you could serve these with pita or a whole grain instead. A yogurt-based sauce would also be lovely on these in place of the tahini. If you are sensitive or allergic to soy, you can swap the tempeh for 2 cups of chickpeas here. Also, feel free to double the recipe. The falafel will keep well in an air-tight container in the fridge for 3-5 days. It’s nice to have some on hand through the week to add to salads or roasted veggie bowls.

Baked Pistachio-Tempeh Herbed Falafel with Collard Wraps
[Serves 2-4]

For the falafel:
1/4 cup parsley
1/4 cup mint
1/2 cup raw pistachios
6 oz tempeh (about 2 cups), crumbled
1/2 cup shallot, diced
2 cloves garlic, diced
3 Tablespoons olive oil
2 Tablespoons nut flour (I used brazil nut, but almond works great)
1 teaspoon cumin
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper

For the wraps:
A small bunch of collard greens, stem bottoms removed to leaf
1 small beet, grated
3 small radishes, sliced paper thin
1 avocado, sliced
Microgreens
Optional: crumbled feta or plant-based cheeze

For the tahini sauce:
4 Tablespoons tahini
3 Tablespoons olive oil
1 Tablespoon warm water
1 teaspoon za’atar
1-2 cloves raw garlic, pressed
Salt + pepper, to taste

1.) Preheat oven to 375°. Line a baking sheet with parchment paper.

2.) To make falafel mixture, pulse parsley, mint and pistachios in food processor until well chopped. Add the tempeh, shallot, garlic, olive oil, cumin, nut flour, baking soda, salt and pepper and blend for about 20-30 seconds until mixture is combined but not smooth.

3.) Roll falafel dough into 12 balls. Place them on parchment-lined baking sheet. Bake for about 18 minutes, turning halfway through. Falafel should be browned on two sides.

4.) Meanwhile, make the sauce by whisking all ingredients together in small bowl or jar. Prep veggies for wraps.

5.) Assemble the wraps and enjoy!

January 26, 2017 2 comments

Main Courses

Sweet Potato Noodles with Miso-Cashew-Lime Dressing

I’m pretty obsessed with the idea that you can now make ‘noodles’ out of so many different types of veggies. Sweet potatoes included! If you don’t have a spiralizer, this one is great and relatively affordable. Also if you are confused about the difference between a yam and a sweet potato, this article will make it clear. This meal takes very little time and effort to put together, makes a great lunch and can be eaten warm, at room temp or chilled.

The creamy Miso-Cashew-Lime Dressing would be delicious on a leafy green salad or a some noodle dish. If you want to make the dressing spicy, you could add the jalapeño to the other ingredients before blending, as opposed to garnishing with it at the end. Either way, the spice is nice! Enjoy!

Sweet Potato Noodles with Miso-Cashew-Lime Dressing
[Serves 3-4]

3 jewel yams, spiralized
1 recipe spicy baked tofu, or 1 package ready-to-eat tofu like this one
4 oz shiitake mushrooms, cut however desired
3 radishes, thinly sliced using a mandolin if possible
3 scallions, thinly sliced
2 Tablespoons avocado or coconut oil + 1 teaspoon (for shiitakes)
2 teaspoons liquid aminos or tamari
1/4 cup cilantro, chopped
1/4 cup basil, chopped
1 jalapeño, diced
To garnish: black sesame seeds, extra lime slices

For the dressing:
2 Tablespoons olive oil
1 Tablespoon white miso
1 Tablespoon raw cashew butter
1 teaspoon sesame oil
1 teaspoon liquid aminos or tamari
1 Tablespoon water
1 garlic clove, minced
Juice from 1 lime

1.) If making your own baked tofu, follow this recipe and all 30-35 minutes for cooking time.

2.) Blend all dressing ingredients in high-speed blender for about a minute or until very smooth. Set aside.

3.) Spiralize the yams and set aside. In a large skillet, heat 2 tablespoons of avocado or coconut oil over medium-high heat. Toss in the yam noodles and sauté for 8-10 minutes.

4.) While the noodles are cooking, sauté the shiitakes in a dry cast iron skillet over medium heat. After about 5 minutes, add 1 teaspoon avocado/coconut oil and liquid aminos/tamari and cook until finished, about another 3-5 minutes.

5.) Once the noodles are tender-crisp, add the tofu and shiitakes and cook another minute or two. Remove from heat, add the radishes, scallions, cilantro, basil and jalapeño. Toss with dressing and garnish with black sesame seeds. Enjoy!

January 24, 2017 6 comments

Dessert

Raw Vegan Gingerbread Cookie Sandwiches

I’ve been wanting to make some raw vegan cookie sandwiches for a while now, and The Modern Proper‘s 1st annual #calmandbrightcookienight seemed like the perfect occasion to do so. The holiday season is filled with so many treats and excuses to indulge. I love that these cookies taste sinfully good, but are vegan, raw, grain- and refined-sugar free. Honestly, they’re some of my favorite cookies I’ve ever made. Chewy gingerbread macaroon cookies with the creamiest, most luscious cashew buttercream filling. YUM!

I’ll always have fond memories of baking gingerbread cookies with my mom growing up. So much fun decorating and giving the little gingerbread people some creative bling. These don’t require any decorating, but putting the sandwiches together is pretty satisfying. I bet these would be super cute cut out in different shapes besides circles if you want to make them a bit more festive. Either way, they’re delicious!

I made some notes on dehydrating these guys down at the bottom of the recipe. Don’t let the dehydrator intimidate you! If you don’t have one, I put my recommendation for how you could low bake these in your oven, too. I didn’t have time to test the cooking times on the low-bake method, so just watch them so they don’t overcook. The cookies are perfectly delicious without baking or dehydrating too, so you may find you prefer them that way. I’d love to hear from you about your experiences especially if you do the low-bake method. Shoot me a message, or leave a comment!

What are you favorite holiday cookie recipes? If you’re looking for more inspiration, check out all the recipes from the #calmandbrightcookienight here.

Raw Vegan Gingerbread Cookie Sandwiches
[Makes 16]

For the cookies:
4 cups dried shredded coconut
2 cup nut flour (I used homemade Brazil nut flour, but almond flour is probably easiest to find)
2/3 cup coconut nectar (or maple syrup)
1/2 cup coconut oil
3 teaspoons vanilla extract
2 Tablespoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon pink salt

For the filling:
2 cups raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/2 cup nut mylk
1/2 cup coconut oil, melted
1/3 cup coconut nectar (or maple syrup)
4 Tablespoons sunflower lecithin
2 teaspoons vanilla extract

1.) Using a rubber spatula, mix all cookie ingredients together in a large bowl until dough sticks and forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

2.) Using a rolling pin, roll the dough out between two pieces of plastic wrap (to prevent sticking) to 2/3″ thickness. Using a 2 3/4″ circular cookie cutter (I used the top of a small mason jar), cut out the cookies and place on dehydrator trays or parchment lined baking sheets.

3.) If using a dehydrator, dehydrate the cookies at 115° F for 3-4 hours, depending on the texture you would like the cookie.* If you are baking the cookies, see note below.**

4.) To make the filling, blend all ingredients in a high-speed blender for about a minute or until very smooth.

5.) Using a rubber spatula, spread about 2-3 Tablespoons of the filling on one cookie then top with another cookie to create the sandwich. Place finished cookie sandwiches on a baking sheet. After you’ve made all 16, chill in the refrigerator for 20-30 minutes to allow the filling to set. Remove from refrigerator and enjoy! Store uneaten cookies in an airtight container in the refrigerator for up to 5 days.

*I dehydrated my batch of cookies for around 4 hours. You want the cookies to be slightly crunchy on the outside and still soft and chewy on the inside.
**I haven’t tested the baking method, so I’d love any feedback if you do it this way. I would bake at 200° F (or your oven’s lowest temperature setting) for 15 minutes, turn off the oven and allow to sit in the oven for another 10-15 minutes.

December 12, 2016 4 comments

Soups + Salads

Chilled Cucumber-Honeydew Gazpacho with Lemon, Dill, Tarragon and Basil

Honestly, I’ve never been that into chilled soup. That is until I went to Coquine and tried Katy Millard’s Chilled Peach and Cucumber Gazpacho. After that meal I knew I wanted to create a version of my own. I’m actually really surprised that I wasn’t into gazpacho before, seeing that it is basically just a savory smoothie. Anyways, the version I came up with uses cucumber and honeydew melon packed with flavor from fresh herbs and a touch of heat from jalapeño.

This completely raw gazpacho makes an easy, light summer meal, or could be served with a grain (like quinoa) or topped with legumes (like chickpeas) if you are looking for something a bit more filling. I’m looking forward to making this, and perhaps an heirloom tomato gazpacho, again before the summer slips away.

Chilled Cucumber-Honeydew Gazpacho
[Makes 8 cups]

4 medium-sized cucumbers, peeled and seeded
3 cups honeydew melon
3/4 cup fresh herbs, (I used a combination of dill, basil and tarragon)
1/2 of a large avocado
1/2 of a small jalapeño, (can use more or less depending on desired spice level)
2 tablespoons lemon juice, about 1/2 a lemon
1 clove garlic
1-2 teaspoons salt
Freshly ground pepper to taste

Optional garnishes
Watercress, chives, dill, radish, pumpkin seeds, chickpeas, yogurt, goat cheese

1.) In a high-speed blender, or using an immersion blender, blend all ingredients until smooth. Add more jalapeño, salt and/or pepper to taste.

2.) Allow to chill in the refrigerator for at least an hour. Garnish with desired toppings and serve immediately.

August 18, 2016 0 comment

Dessert

Mostly Raw Pistachio-Rose Tart

I can hardly believe we are in the midst of summer with August right around the corner. The weather has been pretty mild here in Portland for most of the summer. It’s honestly felt more like spring. I’m hoping for a few more weeks of hot, sunny weather to round out the season. Fingers crossed!

This (mostly raw) Pistachio-Rose Tart is light and delicious. With only 11 ingredients, it’s super easy to make while still being quite impressive. If you can find raw pistachios, you could certainly use those. I just used the roasted ones from my local New Seasons. Honestly, the majority of work was shelling the pistachios, but if you can get them already shelled, I would go for it if you want to save some time. You could also sub the meat and water from 2 young coconuts for the can of coconut milk if you want this to be completely raw. Otherwise, the canned coconut milk works great blended with raw cashews.

Mostly Raw Pistachio-Rose Tart
[Makes a 10″ round tart]

For the crust:
1 cup pistachios
6 medjool dates
2 tablespoons coconut oil
1 cup almond meal
1/4 cup dried, shredded coconut

For the filling:
1 cup cashews, soaked in water in the refrigerator overnight
1 can coconut milk
2 tablespoons maple syrup, or your favorite sweetener
1 tablespoon coconut oil
1 1/2 teaspoons rosewater
1 teaspoon vanilla extract

To garnish:
Dried rose petals
Crushed pistachios

1.) In a high-speed blender or food processor, process pistachios into a coarse powder. Some bigger pieces are okay. Add in the 3 of the dates and coconut oil, and blend until well combined. Finally, add the other 3 dates, the almond meal and the shredded coconut. Blend until well combined.

2.) Line a 10″ round tart pan with plastic wrap. Take the crust mixture, and using your fingers press evenly throughout the bottom of the tart pan until the entire bottom is covered. Place pan in the freezer to chill while you make the filling.

3.) Drain the cashews from the soaking water. Blend all filling ingredients in high-speed blender until completely smooth.

4.) Pour filling evenly over crust in tart pan. Garnish with dried rose petals and crushed pistachios, if desired. Allow tart to set in the freezer for 1-2 hours.

5.) Store in an airtight container in the freezer or refrigerator. Will keep for quite a while in the freezer. Just be sure to remove from freezer 30 minutes before serving, or move to the refrigerator several hours before serving.

July 24, 2016 0 comment

Main Courses

Snap Pea, Edamame and Black Sesame Salad with Carrot and/or Rice Noodles

It’s been a while since my last post. I’ve been so busy with work, the start of the warmer months and our quick trip to Joshua Tree. I can’t believe we’re almost half way through May! I will be sharing some photos from our desert trip soon, but for now, here’s this yummy, quick and easy salad recipe.

After coming home from a long day of work, I am always trying to create quick and easy dinner ideas. This salad is about as easy as they come. Packed with flavor yet fresh and healthy, the snap peas add a nice crunch while the edamame and rice noodles are quite filling. I’ve been really into using black sesame seeds (re: my last post), and I usually incorporate lime (or lemon) into every meal.

Snap Pea, Edamame and Black Sesame Salad with Carrot and/or Rice Noodles
[Serves 2-3]

Salad
3 cups sugar snap peas, cut in thirds
1 cup frozen edamame
1 tablespoon black sesame seeds
1 package brown rice noodles and/or 3 (more if not using rice noodles, too) carrots, spiralized into noodles

Dressing
1/3 cup sesame oil
3 tablespoons rice vinegar
1 1/2 tablespoons liquid aminos, or tamari
3 small shallots, minced
2 inch piece of ginger, minced or pressed
Juice from 1 lime
1/2 teaspoon salt
a couple pinches cayenne pepper

1.) Soak rice noodles (if using) in warm water for 20-30 minutes, or until tender.

2.) Steam or boil the edamame in a small amount of water for about 5 minutes, or until tender.

3.) Spiralize the carrots, if using for noodles.

4.) Cut the sugar snap peas into thirds, or bite-sized pieces.

5.) Mix the sesame oil, rice vinegar, aminos/tamari, shallots, ginger, lime juice, salt and cayenne in a small jar.

6.) Toss all the salad ingredients in a large bowl with dressing. Serve with a slice of lime.

May 10, 2016 0 comment

Dessert

Coconut Cake with Strawberry Whipped Coconut Cream Frosting

Cakes, oh my! I haven’t made a cake in so long. I usually stick to raw desserts and smoothies, as you probably already know. But last weekend, I tried a delicious paleo apple cake and suddenly felt inspired to make a paleo cake of my own. In honor of bunnies, eggs and flowers, I am happy to share this dairy, refined sugar and grain-free Coconut Cake with Strawberry Whipped Coconut Cream Frosting with you.

Coconut Cake with Strawberry Whipped Coconut Cream Frosting
[Serves 12}

Cake
3/4 cup coconut flour
3/4 coconut oil, melted
3/4 maple syrup
1 cup dried coconut
10 eggs
1 tablespoon vanilla extract, or vanilla bean
1 teaspoon baking soda
a pinch or two of sea salt

Frosting
2 cans full-fat coconut milk, chilled overnight
1 cup fresh strawberries
1 teaspoon vanilla extra, or vanilla bean
[Optional] Sweetener of choice

[Night before:] Place two cans of coconut milk upside down in the refrigerator overnight. This will allow the cream to settle to the bottom, making it easy to separate the liquid.

1.) Preheat oven to 325°. Grease two 7.5″ cake pans with coconut oil.

2.) Mix the dry ingredients (coconut flour, baking soda and salt) in a small bowl. In a larger bowl, using an electric mixer, combine the eggs, melted coconut oil, maple syrup and vanilla extract until smooth. Slowly add the dry ingredients and mix until well combined.

3.) Pour cake batter evenly into two pans. Bake for about 35 minutes, until a toothpick inserted in the center of the cake comes out clean.

4.) Remove cake pans from oven and allow to cool. After cooling and before frosting, slice each cake into two layers, creating four layers total.

5.) To make the frosting, blend strawberries in high-speed blender or food processor until pureed. Transfer strawberry puree to small saucepan. Bring to a boil then turn down heat to simmer, stirring often, for about 20 minutes. Remove from heat and allow to cool completely.

6.) Open the cans of coconut milk from the bottom. You can save the coconut liquid for smoothies. Scoop the thick coconut cream into a mixing bowl. Add the vanilla extract and sweetener (if using). Using a hand mixer, whip on medium speed until light and fluffy. Fold the strawberry puree into the whipped coconut cream until well combined.

7.) Spread an equal amount of the strawberry coconut cream frosting in between each layer of cake. Decorate with fresh flowers, berries or dried rose petals. You probably won’t have any leftovers, but if you do, store in an airtight container for up to 5 days.

March 28, 2016 1 comment