1 teaspoon kosher salt (or ¾ teaspoon sea salt or regular table salt)
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly ground whole nutmeg
½ teaspoon cloves
6 large eggs
1¼ cups organic light agave nectar
1 tablespoon unsulphured molasses
6 tablespoons coconut oil, melted (plus additional for greasing pans)
1 tablespoon pure vanilla extract
3 cups grated carrot (about 4 large carrots)
¾ cup organic unsweetened shredded coconut
½ cup coarse-fine chopped fresh pineapple
For the frosting -
1 cup cashew butter
¾ cup organic palm shortening
¼ cup coconut oil, melted
½ cup organic coconut butter, melted
½ cup organic raw honey
Arrange oven rack in center of oven and
Preheat oven to 325º F.
Grease 9x13 baking dish with melted coconut oil. Line bottom with wax paper, and grease the wax paper. (When baking delicate cakes, it is best to use wax paper as it is gentle when peeling away after baking versus parchment paper.)
In a large bowl, whisk together flours, baking powder, baking soda, salt and spices; set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat eggs until blended and bubbly.
Add agave nectar, molasses, melted ghee and vanilla; beat on medium speed for approximately 2 minutes. Mixture should be bubbly on top. Reduce speed to low (stir) and add flour mixture blending until well combined. Allow mixture to stand for a full 5 minutes.
With a rubber spatula, fold in carrots, coconut and pineapple. Scrape and pour batter into prepared pan, then smooth top evenly with rubber spatula.
Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 35 minutes.
Cool cakes in pan on wire rack for 5 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack (I like to grease my nonstick wire racks with coconut oil to prevent sticking) and carefully peel away wax paper. If necessary (since this cake batter is very sticky), use a paring knife to help loosen the paper around the edges before peeling. Turn right side up onto wire racks (using an additional rack to flip); cool completely.
Using the (cleaned) electric stand mixer fitted with paddle attachment, beat cashew butter until smooth, then add shortening and melted coconut oil.
Beat on high speed until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Add melted coconut butter and honey, continue to mix on low (stir) until incorporated; then increase mixer speed to high and beat until thickened, light and fluffy.
Place bowl in refrigerator and chill for at least an hour. I left mine in the fridge overnight, and in the morning had to wait until it was warm enough to stir again. Once it is, stir and check for spreading consistency.
Stir before frosting the cake. Put the cake back into the fridge until ready to serve. The frosting will melt slightly if it reaches room temperature.
1 cup refrigerated pitted dates, processed in a food processor until very finely chopped (optional)
1 heaping cup (liquid measure) home-made sweet potato puree (approximately 3 medium sweet potatoes, halved, rubbed with coconut oil, then roasted at 450 degrees F for 20 to 25 minutes) OR 1-15 oz can organic sweet potato puree
3/4 to 1 cup coconut oil, liquified
1/2 cup unsweetened apple sauce
1/2 cup full-fat coconut milk
1 Tbsp vanilla extract
1/4 cup dark chocolate chips
Preheat oven to 350 degrees F.
Combine the dry ingredients in a medium bowl, stirring with a whisk to combine.
Combine the wet ingredients in the bowl of a food processor. Process until light and airy.
If your food processor is big enough, pour the dry ingredients into the wet ingredients and process until just combined. Otherwise, pour wet ingredients into a large mixing bowl, add the dry ingredients, and use a mixing spoon to thoroughly combine. The mixture will be thick. Fold the dates into the batter.
Spoon batter into a 9x13 baking dish or metal pan. Use the back of a rubber spatula or spoon to evenly spread the batter.
Bake for 30 minutes or until the top is lightly browned. (The toothpick test doesn't work well on these bars since the batter is so dense.) Carefully remove baking dish from oven.
If using chocolate, sprinkle chocolate evenly across the top. Return to oven and bake for an additional 5 minutes.
Remove from the oven and use a rubber spatula to spread chocolate in a very thin, even layer across the top.
Mix all ingredients in food processor until combined.
Line a small container (plastic container, mini loaf pan or small baking dish if you double the recipe) with parchment or wax paper. This doesn’t make a lot so you need a small container for thick fudge. I used mini loaf pans.
Scoop mixture into container and top with chocolate chips, shredded coconut, or whatever else you’d like.
1 pound chorizo, removed from casing (check your labels!)
1/2 cup almond flour/meal
1/2 cup finely chopped onion
1 chipotle pepper in adobo sauce, finely chopped (again, seriously, check your labels - lots of funny things in canned goods. and look for glass jars instead of cans whenever you can.)
2 tbsp adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
For the sauce -
2 tbsp coconut oil
1 cup finely chopped onion
2 tsp crushed red pepper flakes
2 tbsp tomato paste
2 tbsp apple cider vinegar or lemon juice
dash dry mustard
4 tbsp water
pinch ground cloves
pinch ground allspice
dash cayenne pepper
Preheat oven to 350º.
In a large bowl, mix together all the ingredients, except cooking fat. Shape heaping teaspoons of the mixture into 1-inch balls. Arrange meatballs on baking sheet lined with parchment paper. Bake for 15-20 minutes or until meatballs feel firm but not tough.
Heat oil in large sauce pan or pot over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.