RAW CARROT CAKE {VEGAN, PALEO, GLUTEN-FREE, REFINED SUGAR-FREE, SCD, AIP}


from the unconventional baker

Cake Ingredients:

• ½ cup raisins {or other dried fruit of your choice}
• 1 cup walnuts {omit for AIP version -- use a mix of shredded coconut and more dried fruit instead, or use some dried white mulberries instead altogether}
• 4 small carrots, coarsely chopped
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut oil, softened
• ¼ cup maple syrup {or your favorite liquid sweetener, like honey, agave, etc.}
• 1-2 tsp pure vanilla extract {use alcohol-free for AIP}
• 2 tsp cinnamon
• ¼ tsp nutmeg {omit for AIP}
• dash salt

Frosting Ingredients:

• ¾ cup coconut manna, warmed to a soft consistency {also called coconut butter}
• ¼ cup maple syrup, at room temperature {or your favorite liquid sweetener, like honey, agave, etc.}
• 2 tbsp lemon juice, at room temperature
• 2 tbsp non-dairy milk of your choice, at room temperature
• 2 tsp pure vanilla extract {use alcohol-free for AIP}
• cinnamon for sprinkling

INSTRUCTIONS

1. Line a muffin pan with 6 cupcake liners and set aside.
2. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {be careful not to over-process into a paste though}. Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape {I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes}. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
3. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender {I used my Vitamix for this} and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!

NOTES

Store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch {it will really hold its shape infinitely though and continue to look just as it did when you first piped it -- just gets a little firmer when chilled}.

Note: maple syrup is not a raw sweetener, but that's my preferred sweetener to use. Feel free to use your favorite raw sweetener instead if you prefer.

Paleo Diet/ LIFESTYLE  and SCD 

I am not a big fan of diets but Paleo is a lifestyle . It is not just about losing weight but gaining health. Its about food and lifestyle. It focusing on the complete person not just digestion. I am not saying I am 100% paleo but this lifestyle come pretty close to it . Bonus for me is that most recipes that are Paleo fit my dietary needs: grain free, corn free.  I have got to say I do not eat pork (pork is paleo friendly) and I do not eat it for several reasons. It is a choice you have to make for yourself but:
For me and my house we will serve no pork!.

So you will see I long list of recipes under the paleo tab. I use to be just gluten/corn free, but then I have found that just gluten/corn free is not working for me. I also have recipes under a tab called SCD - that is Specific Carbohydrate Diet. (this a HEALTH diet - not necessarily a weight diet). Many disorders of the digestion system and the brain (depression, autism,etc) can be dealt with using SCD diet. I have found that I am carb senstive and I am trying to find more SCD recipes.

The list for legal/illegal foods on the SCD is so long that I will post the link but not the list. Check it out. I have found that many of the illegal foods are foods that I have deleted through the years because they cause me issued and I have learned of new since looking at the list.



Legal foods: carbohydrates that  are monosaccharides and have a single molecule structure that allow them to be easily absorbed by the intestine wall. 
Illegal Foods: Complex carbohydrates which are disaccharides (double molecules) and polysaccharides (chain molecules) are not allowed. Complex carbohydrates that are not easily digested feed harmful bacteria in our intestines causing them to overgrow producing by products and inflaming the intestine wall. The diet works by starving out these bacteria and restoring the balance of bacteria in our gut.

Also from their webpage. The Specific Carbohydrate Diet™ is biologically correct because it is species appropriate. The allowed foods are mainly those that early man ate before agriculture began. The diet we evolved to eat over millions of years was predominantly one of meat, fish, eggs, vegetables, nuts, low-sugar fruits. Our modern diet including starches, grains, pasta, legumes, and breads has only been consumed for a mere 10,000 years. In the last hundred years the increase in complex sugars and chemical additives in the diet has led to a huge increase in health problems ranging from severe bowel disorders to obesity and brain function disorders. We have not adapted to eat this modern diet as there has not been enough time for natural selection to operate. It therefore makes sense to eat the diet we evolved with.

The Specific Carbohydrate Diet™ was clinically tested for over 50 years by Dr Haas and biochemist Elaine Gottschall with convincing results. From feedback from the various lists and other information at least 75% of those who adhere rigidly to the diet gain significant improvement.

To Thicken Meatballs Instead of Breadcrumbs

wellnessmama.com I married an Italian, so meatballs get made pretty often around here. His grandmother’s recipe calls for breadcrumbs, which I don’t use, so I just throw in a couple tablespoons of chia seeds (per pound of meat) in place of gluten bombs bread crumbs. Also works to thicken meat-loafs, batters, etc.

Peppermint Marshmallow Crunch Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2-3 dozen

Ingredients:

• • 2 large egg whites, about 4 tablespoons
• • ½ cup honey, lighter colored preferred
• • pinch of sea salt
• • ⅛ teaspoon ice water
• • ⅛ teaspoon lemon juice
• • ⅛ teaspoon peppermint extract
• • optional: red food coloring  use all natural or omit 

Instructions:

1. Prepare your dehydrator or preheat oven to 170 degrees.
2. Bring 2 inches of water to a simmer in a saucepan. In a heatproof stand-mixer bowl, combine the egg whites, honey, and pinch of salt.
3. Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites vigorously until the mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes.
4. Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on medium-high until mixture has cooled and formed stiff, glossy peaks, 6 to 8 minutes.
5. Reduce speed to low and add water, lemon juice, and peppermint extract. Raise speed to medium, and whisk until combined.
6. Line trays with parchment paper then spoon meringue into a pastry bag fitted with a star tip. Pipe the meringues into star shapes or candy canes.
7. Fill a bowl with 1 teaspoon water and a 6 drops of red food coloring. Dip a Q-tip in it and lightly paint the red stripes.
8. Place the trays in the dehydrator at 150 degrees for 24 hours, then turn the dehydrator off and leave the door closed for 30 minutes.The cookies will be soft to the touch until they cool completely.
9. For the oven method – bake at 170 degrees until hard to the touch but not cracked or browned, 2 to 3 hours. Let cool in the oven with the door closed.
10. Immediately place in an airtight container as these cookies will absorb atmospheric moisture. If they get sticky, just pop them in the oven at 170 for 10-15 minutes. Cookies will keep for 5-7 days.

Dehydrator: 24 hours | Oven: 4 hours (will result in a darker colored meringue)

“Instant” Pumpkin Ice Cream

AUTHOR: Danielle Walker - AgainstAllGrain.com

It can be instant, if you prepare in advance by always keeping a few overly ripe bananas and, in this case, frozen cubes of pumpkin puree.

Ingredients:

• 1 cup pumpkin puree
• 1 banana – peel removed (the riper the better)
• 1/2 cup coconut milk
• 2 tablespoons grade B maple syrup or honey
• 1 tsp pumpkin pie spice

Instructions:

1. Fill an ice cube tray evenly with the pumpkin puree, making about 7-8 cubes.
2. Cover tightly with plastic wrap to avoid freezer burn.
3. Place  the banana in a ziploc bag and place it and the ice cube tray in the freezer overnight.
4. Remove the cubes from the tray and let them sit in a bowl on the counter for 10 minutes.
5. Remove the banana from the bag and place it and the rest of the ingredients in a food processor or blender.
6. Blend until smooth, stopping to scrape down the sides if needed. If you have an older food processor or blender, you may need to wait a little longer to let the frozen items thaw a bit before it will be able to process for you.

*This makes a soft serve ice cream consistency. If you have the patience and want a hard ice cream, place it in a container with a cover and freeze it for a few hours.

Dairy-Free Pesto Sauce

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1/2 cup

PREP TIME: 10 mins

 

COOK TIME: 10 mins TOTAL TIME: 20 mins

Ingredients:

• ¾ cup packed basil leaves
• 3 tablespoons pignolias (pine nuts)
• 1 garlic clove
• ¾ teaspoon lemon juice
• ¼ teaspoon sea salt
• 3 tablespoons extra virgin olive oil

Instructions:

1. Lightly toast the nuts in a skillet over medium heat for 5 minutes.
2. Place all ingredients except for oil in a small food processor.
3. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
4. Alternatively, crush all of the ingredients in a mortar and pestle and blend until smooth.

Watermelon Salad with Arugula, Goat Cheese, and Candied Walnuts

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Ingredients:

• 6 pieces of watermelon, cut to 1 inch thickness
• 2 cups baby arugula
• 2 tablespoons fresh mint, chopped
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• pinch of salt and pepper
• 1/4 cup crumbled goat cheese
• 1 teaspoon balsamic vinegar
• 1/2 cup Spiced Candied Walnuts, roughly chopped See below

Instructions:

1. Using a large biscuit cutter, or just great circle cutting knife skills!, cut the watermelon slices into round circles. Use a knife to trim off any parts that make the circle uneven so it sits flat on a plate.
2. n a medium bowl, toss the arugula with the mint, olive oil, lemon juice, salt, and pepper.
3. Arrange the watermelon circles on a plate, then top each with a small handful of the arugula mixture (roughly 1/3 cup each).
4. Sprinkle each salad with goat cheese and the chopped walnuts, then drizzle the balsamic vinegar over the tops. Enjoy!

Candied Walnuts

This recipe calls for walnuts that have been soaked overnight in order to make them easier on the digestive system. When you soak nuts, you break down the enzyme inhibitor that makes nuts hard on your gut. You can chose not to soak them, just be aware that they will take much less time in the oven. I think soaking is important , I have been presoaking then throwing big bagfuls in the freezer  measuring out what I need for each recipe. 

ingredients:

• ½ cup raw walnuts (soak overnight in filtered water)
• 1 tablespoon honey
• ⅛ teaspoon cayenne powder
• ¼ teaspoon sea salt

Instructions:

1. Preheat oven to 350 degrees.
2. Drain your soaked walnuts on a paper towel then set aside.
3. Warm your honey over medium heat for about a minute, until it has liquefied. You can also microwave it for 15 seconds. Stir in the walnuts, cayenne and sea salt. Mix to combine thoroughly.
4. Bake the nuts for 20 minutes, then remove and let cool completely.
5. Store in an airtight container at room temperature for a week.
6. Spread the walnuts in a single layer on a cookie sheet lined with parchment paper.

Grain-free Coconut Flour Tortillas or Lasagne noodles(paleo and scd)

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda 
•  1/4 teaspoon lemon juice 
• 1/4 teaspoon sea salt
• 1 1/2 cup egg whites (or 16 egg whites)* you can also use whole eggs with success-this is what I will do
• 3/4 cup almond milk I can't do almond milk so I will have to sub with something else

  

Instructions:

1. Mix all of the ingredients in a non-reactive bowl.
2. Let sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter.
3. Heat a non-stick skillet over medium high heat and spray with oil or melt enough butter to coat the bottom and sides of pan.
4. Pour 1/4 cup of the batter into the pan, swirling the pan while you pour to ensure the bottom is coated and the tortilla is thin.
5. Once the bottom looks set (about 1 minute), carefully release the sides of the tortilla with a rubber spatula and turn over.Alternatively, you could use a frittata pan, or turn the tortilla into another hot and greased pan or greased griddle. This may help the tortilla to stay in one piece. If your first couple break, don’t fret and don’t throw them away. Add a little more coconut flour and try again, but keep the broken ones to use as filling if you’re making enchiladas.
6. Spray the pan again, and repeat above steps until all the batter is used. Layer the tortillas on a plate and set aside until you’re read to fill them and bake.

For lasagna noodles: after cooked cut into 2" strips and use as you would lasagna noodles.

I have used a well seasoned cast iron fry pan for making tortillas with success. Experiment....

After looking through milk after milk at the store and finding none that did not contain carrageenan I found this recipe form a lady who was having the same problem.

Easy Homemade Coconut Milk Using Shredded Coconut

by LEANNE VOGEL (HEALTHFUL PURSUIT) on SEPTEMBER 26, 2013

Ingredients

• 4 cups filtered water
• 2 cups shredded unsweetened coconut

Instructions

1. Add ingredients to the bowl of your high powered blender. Blend on high for 1-2 minutes.
2. Strain mixture using a nut milk bag or a new, never-been-used seamless nylon sock.
3. Once you’ve made your milk and squeezed all of the liquid through your nut milk bag, you’ll be left with highly fiberous crumbles of coconut .You can add the crumbles to cereal, in smoothies, or dehydrate to make your very own coconut flour.