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 Spicy Mexican Chowder



ancestral-nutrition.com

• 6 cups chicken stock
• 1/2 head of cauliflower, steamed (or boiled in the stock)
• 2 tbsp butter
• 1 red onion, diced
• 1 large jalapeño, diced
• 1 yellow pepper, diced
• 1 potato, diced (white or sweet) (hw: use only sweet if your doing Paleo) 
• 1 tsp cumin
• 1 tsp chipotle
• 1 tsp garlic powder
• salt and pepper to taste

Directions:

1. After your cauliflower is soft, throw it in the Vitamix and puree until smooth.
2. In another pot, boil the potatoes in water or stock. You can do this in the pot with the other veggies, but I didn’t. I was worried they’d all lose their texture.
3. Next, melt the butter over medium to medium high heat.
4. Add the red onion.
5. Once it has softened a bit, add the diced yellow pepper.
6. Cook that a bit.
7. Then add the softened potatoes and the rest of the stock.
8. Add the spices and the cauliflower.
9. Let it all simmer and marry, then eat!

VEGAN BANANA CREAM PIE BLIZZARDS

• 1 cup raw cashews (soaked for 6 hours or overnight, then drained)
• 1 cup unsweetened almond or coconut milk (light or full fat)
• 1 tsp pure vanilla extract
• 5-7 medjool dates, pitted (if dry, soak in hot water for 10 minutes, then drain)
• 2 Tbsp banana powder (ground banana chips)
• 2 Tbsp coconut oil, melted
• 1 just ripe banana, sliced

INSTRUCTIONS

1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain thoroughly before adding to blender.
2. Grind your banana chips in a coffee or spice grinder or with a mortar and pestle. If using a spice grinder, not all of the chips will grind. Pick out parts that didn't grind for other uses.
3. Add all ice cream ingredients EXCEPT raw banana  to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it to get it completely creamy and blended. Taste and adjust flavor as needed, adding more banana powder or dates if desired.
4. Chill mixture in the freezer for 2 hours, or in the fridge overnight. If you don't have an ice cream maker, see notes.
5. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
6. For a true blizzard experience, spoon directly into 2-3 serving glasses and layer with fresh sliced bananas .
7. Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm - about 4-6 hours and scoop as ice cream.

NOTES

*If you don't have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.

Homemade Coconut BUTTER 



from lovelovething

Ingredients:

~4 cups full-fat unsweetened shredded coconut or coconut flakes (where to buy)

Optional: 1 tablespoon coconut oil. Makes it smoother but if you don’t have any coconut oil on hand, it’s not a problem. (where to buy coconut oil)

Equipment:

Blender – high-speed blender is preferred. (where to buy)

Instructions:

Dump the shredded coconut into the blender and BLEND. Start slowly and work your way up to high. Use the tamper if you have one.

Using a high-speed blender, you’ll need to blend for at least a minute. I think that should do it.

Pour into a container for keeping. Can be stored in pantry or cabinet. I don’t recommend refrigerating it. Stir well before use. Makes about 1 1/2 cups.

I actually prefer the homemade. It’s more thoroughly blended, plus there is that little feeling of pride that says – Hey, I made that. Cool.