No, this isn't every day food. But it is a healthier version of special occasion food! I have reduced some of the sugar, and used beets to get the red color instead of food dye. Not to mention it contains antioxidant rich red wine and cocoa! Make sure to eat a slice of cake, not the whole cake.
1 c grass fed butter or coconut oil, softened
2 1/4 c dark brown sugar
3/4 c sugar
4 eggs ( can use flax eggs if vegan or allergic)
3 c flour (I used gluten free)
1 1/2 c cocoa powder
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
3/4 tsp salt
2 1/4 c red wine
2 tsp vanilla
1/4 c beet puree
2 T lemon juice
Cream your butter and sugars. Add eggs one at a time and mix well. Combine dry ingredients in one bowl and wet in another. Add alternately to rest of mixture, starting and ending with the dry, scraping sides of bowl between additions. Pour into prepared 8 or 9 inch round cake pans. Bake at 350 for 25 minutes. Cool completely before frosting.
Red Wine Frosting - Add enough red wine to powdered sugar to make a glaze to your desired thickness, Pour over the cake.
Are you grain free or gluten free and struggle to find a decent pizza crust? Even if you are just trying to cut starchy carbs, here is a pizza crust that you can actually pick up!
1 head cauliflower
3/4 c shredded Italian cheeses
2 tsp Garlic Galore seasoning
2 lightly beaten eggs
black pepper and crushed red pepper
1 Tbsp almond or coconut flour
Pulse the cauliflower in a food processor until the size of rice. Steam in the microwave. Let cool, then place in a clean dishcloth and squeeze out all of the moisture. Add to a bowl with the remaining ingredients. Pat into a circle on a parchment lined cookie sheet. Bake at 400 for 20 minutes. Top with your favorite pizza sauce and toppings. Bake an additional 10 minutes. Slice and say yum.
Whether you are vegan, allergic or intolerant to dairy, or just want to try a healthier version of traditional cheesecake, this delicious lemon cheesecake made from cashews will give you that creamy texture that cheesecake has.
1 cup pecans, almonds or walnuts
3/4 c pitted dates, soaked in hot water for at least 10 minutes and drained
1/4 c coconut
1 T maple syrup
1 tsp vanilla extract
3 1/2 c cashews or macadamias, soaked in water and 1 tsp salt 1-2 hours to overnight and drained
1/2 c coconut oil
3/4 c honey, maple syrup, coconut nectar or agave nectar
3/4 c lemon juice
zest of 1 lemon
1 tsp vanilla extract
a few drops of lemon essential oil
1/2 tsp salt
1/2 c coconut, almond or cashew milk
1 tsp ginger
1/8 tsp turmeric
Pulse ingredients in a food processor until crumbly. Coat a springform pan with coconut oil. pack crumble into bottom and slightly up the sides of the springform pan. set aside.
Blend all filling ingredients. Pour into crust. Freeze for 1-2 hours. Let sit about 10 minutes before serving. Garnish with lemon slices, blueberries and coconut. Enjoy.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!