Month: September 2018

We are in it…the kids are back to school and the birthdays have begun. Panic is starting to set in that our children will not be able to devour the sprinkle filled cupcake, pilled high with sugary icing, the donut, cookie or whatever it is that is brought in to celebrate anywhere between 20 to 40 children on his/her special day. Wow, I am right there too…but, there are easy ways to making cupcakes, cakes, and donuts (post to come in future!). I tend to pick easier recipes because life does not lend 50 hours a day to making everything from scratch..letting dates and nuts, and flours meld together to form the most unbelievable cake. I do have recipes that are really fantastic and require more time and effort, but in my house, these are saved for special occasions or days I feel like I can give good effort to these recipes. No matter if the recipe is hard or easy, make the cake look fantastic and the ease doesn’t matter a bit. SCD cake is not going to taste the same as the sugary, flour baked good so the look of these little cakes are important to the excitement and success of sticking to the diet, especially with children. First favorite easy recipe which contains *NO ALMOND FLOUR* is Comfy Belly’s – Very Vanilla Cupcake. This is a great, fast recipe, I use it often for birthday party cupcakes and cakes. She also has a similar recipe with a fluffier cake achieved by separating the eggs found here – https://comfybelly.com/2009/04/fluffy-cupcakes/. Great amount of vanilla in both because she uses 1 tablespoon of vanilla…yes! I will sometimes use the seeds from one vanilla bean as suggested when I have one lying around, it really does make a huge difference. Next cupcake recipe is from our ‘food bible’ Against All Grain. The Strawberry Shortcake Cupcake recipe truly has an amazing taste and texture. I have used it with and without strawberries, but if you love strawberry shortcake go full force with nice ripe organic strawberries! This recipe is fantastic with her Italian meringue frosting or you could use an easy vanilla, peanut butter, or coconut whip cream for the topping.

 

*The white chocolates –

1 cup of cacao butter

1/2 cup of coconut butter or more until thickness is achieved

2 teaspoons of vanilla

1/2 cup of honey – more or less to taste

1/2 cup almond milk (can also use coconut milk as well, but I prefer the almond milk here)

-In a saucepan add the butters over low heat or heat in a double boiler. Once melted and thickened, add your milk. Once thoroughly incorporated and thick, take off heat. Add your honey and vanilla in and mix until melted and easy to stir. Pour (or use a spoon) into preferred molds..lots to choose from like these! You can also add freeze dried strawberries or other fruit to give it more appeal once in the molds. Put your chocolates into the freezer to set quickly and in an hour or so you will have beauties! Another cupcake recipe on an Against All Grain blog includes cacao butter, mentioned above. For those new to SCD, cacao butter is the closest to a legal chocolate that can be used, so get to using it! Find the recipe including a peanut butter frosting here. Frostings can make a cupcake or cake, so be sure to use one that tastes great and holds its form. Here are some top choices I use for cakes and cupcakes. If I am in a pinch and need frosting asap I use a simple mixture:  

1/2 cup palm shortening

3 tablespoons of honey

1 vanilla bean (for the speckled look or if you don’t have use 1 Tablespoon of vanilla.

-Put all ingredients in your mixer and whip until a soft, smooth frosting appears. This frosting holds it shape very well and does pretty great in the heat. I also LOVE Against All Grain’s, Italian Meringue Frosting found on this link at the end of the strawberry shortcake recipe. I use the the vanilla frosting she has made famous through Against All Grain cookbook as well…do you see why I call her book my ‘food bible’??  

3/4 cup palm shortening

1 can of coconut milk refrigerated overnight (favorite is Trader Joe’s full fat coconut milk, NO GUMS!)

1/2 cup of raw honey

3 teaspoons of coconut flour

1 teaspoon (I do 1 TABLESPOON!) of vanilla extract or bean plus 1 teaspoon of extract

-In your mixer add in the coconut cream- the cream at the very top of the can when opened, should be about 1/2 cup. Do not add the milk that is under this cream. Add your palm shortening and mix until thick and smooth. -Add your honey, vanilla, and coconut flour. Mix well until fully incorporated. Stick in the fridge to set, it will make piping a lot easier. Have fun with different tips when piping…it’s an inexpensive way to wow your audience! These frostings taste great and hold their shape well. Here is an example of our Fourth of July cake! You are prepped for the birthday filled school year!!! HAPPY BIRTHDAY KIDDOS!!!!!