Best Chocolate Cake (no sugar, no flour, no dairy)

My daughter wanted a chocolate cake for her 4th birthday this past weekend. I decided to try out something new and my family ALL loved it. Everyone could eat it and everyone wanted seconds. I refused to reveal the secret ingredient! Shhh... I'll share the recipe but don't tell them what's in the cake!

1 can of black beans (drained, rinsed)
5 large eggs
1 Tbsp vanilla
1/2 tsp salt
6 Tbsp coconut oil (or butter)
1/2 cup honey
6 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Drain and rinse the beans. Place in a blender (we use our vitamix). Add 3 of the eggs, vanilla, and the salt. Puree it until it is smooth... make sure you let your blender work hard to get it smooth... this is the key to a lovely cake texture.

In a small bowl whisk the cocoa powder, baking powder, and baking soda.

Beat the coconut oil (or butter) in a bowl with the honey until light and fluffy (I use the vitamix blender for this but you may also use a conventional mix master). Add 1 egg and beat again... add the second egg and beat again for 1 minute.

Pour the bean mixture into the egg mixture. Beat well (until smooth). Gradually add the cocoa mixture and beat until smooth.

Pour into a greased 8" spring form (or round) pan. Drop the pan several times to allow the bubbles to pop.

Bake at 325 for 40-45 minutes (the top should be rounded and firm to the touch). Apparently this cake is even better after being left overnight.

You can ice this with whatever you like... healthy icing options are endless!!

BON APETIT!

Marvelous Muffins

Dry ingredients
2 cups (500 mL) spelt flour (or whole wheat)
1 cup (250 mL) ground flaxseed
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL) baking soda
2 tsp (10 mL) cinnamon
1 tsp (5 mL) allspice

Wet ingredients
1/2 cup (125 mL) banana
1/2 cup (125 mL) zucchini
1/3 cup (75 mL) grape seed oil
1 cup (250 mL) milk or milk substitute
1/4 cup (60 mL) blackstrap molasses
1/4 cup (60 mL) maple syrup or honey
1/2 cup (125 mL) dates

Preheat oven to 375°F (190°C) and prepare a 12-muffin pan.

In a large bowl, combine dry ingredients. In a separate bowl, mix together wet ingredients.

Add wet ingredients to dry ingredients and stir lightly until just blended. Do not over mix. Add chocolate chips. Pour batter into muffin pan and bake 15 to 20 minutes.

Allow to cool before removing from pan. Makes 12 muffins.

Bean Burritos (Crock Pot)

1 can chick peas (drained and rinsed)
1 can black beans (drained and rinsed)
1 28-oz can tomatoes (with juice)
1 cup veggie broth (or water)
1/2 cup wild rice
2 tsp chili powder
1 tsp cumin
1 tsp oregano

Place all ingredients in a crock pot, stir, and place the lid on.

Cook at low for 8-10 hours OR on high for 4-5 hours.

Serve in wraps with cheese, sour cream, salsa, lettuce, etc. OR on nachos with toppings!

A quick, easy dinner to prepare.

Coconut-Curried Sweet Potato Soup

1 onion (cut into large chunks)
1 Tbsp red curry paste (more if you like it spicy)
1 can coconut milk
1 900 mL box veggie broth (PC Organics Veg broth is tastey and economical)
1 bag organic sweet potatoes (Superstore - usually about 5-6 s. pots)

* Open the can of coconut milk and dump it into a large soup pot.

* Turn the element to "High" and add the onion and curry paste.

*  Once it boils reduce the heat and simmer on low for 5-10 minutes.

* Peel and slice (or cube) the sweet potatoes. Add potatoes and vegetable stock to the pot and bring to another boil. Allow to cook (lid on) for about 15-20 minutes (until sweet potatoes are soft).

* Puree the soup in a blender.

* Serve and enjoy.

Cookies

1 c. whole wheat (or spelt) flour

1 tsp. baking soda

½ tsp. allspice

2 tsp. cinnamon

2 tsp. ginger

2 eggs

¼ cup olive oil or melted butter

1 ¼ cup unsweetened applesauce

½ cup honey

2 tsp. vanilla

3 cups oats

¾ c. chopped almonds

½ c. sunflower seeds

1 c. dried fruit (cut up apricots)

chocolate chips

Preheat oven to 350. Combine flour, baking soda, salt, allspice, cinnamon, ginger and stir well. Set aside.

Place eggs, oil, applesauce and sweetener in large bowl and beat well. Add vanilla, oats, almonds and sunflower seeds and stir until well combined. Add flour mixture and stir well. Add dried fruit and chocolate chips and stir.

Drop onto cookie pans and bake apx 15 minutes.

Coconut Ice Cream

1 can coconut milk
1 cup water
1/2 cup raw cashew pieces
1/2 cup honey
1/2 cup pitted dates
2 tsp vanilla
1/4 tsp salt
1 tray ice cubes
water as needed to make 5 cups total mixture


1) Blend ingredients (except ice cubes) in blender until creamy smooth - doesn't feel gritty (approx. 2 mins).
2) Add ice cubes and blend until smooth. Add more water to total 5 cups of mixture.
3) Pour into ice cream maker (OR pour into a shallow pan and freeze). When ready to use, thaw slightly until just soft enough to cut into squares. Place into blender with enough soy milk or water to blend into the consistency of soft ice cream.

Moroccan Yam Burgers (my favourite veggie burgers!)

6 c. grated yams
2 T. chopped garlic
2 T. chopped ginger
1 x 19oz. can chickpeas, rinsed
1 1/2 c. mixed nuts
1/2 c. chopped cilantro
2 t. cumin
1 T. chili powder
1 t. coriander
1/2 t. cinnamon
1 t. pepper
2 T. soy sauce (I use tamari)
2 T. sesame oil
2 eggs, beaten
1/3 c. dry breadcrumbs (I use crushed sesame rye crackers)

Method
1. Grate yams in food processor and place in an extra large bowl.
2. Finely chop garlic and ginger in the food processor. Add half the chickpeas and process until smooth. Add to yams.
3. Mash the rest of the chickpeas and add to yams.
4. Grind nuts in the food processor and add to yams.
5. Add the cilantro and all of the spices to the yams.
6. Add soy sauce and sesame oil to the yams and mix well.
7. Add eggs and bread crumbs to - you guessed it - the yams. Add more bread crumbs if needed.
8. Measure into half-cup portions and form into patties.
9. Saute on medium low for 5 minutes per side. Or, freeze and grill.

* Adapted from the Whitewater Cooks recipe book