Friday, 30 August 2013

Day 29 - a recipe and a journal page

Here is the recipe for the Cinnamon Maple Cake that I was talking about yesterday. 

It is a modified version of a recipe that I shared on my Facebook page a couple of weeks ago. Apart from the amazing taste, I love it because it is Gluten Free, Dairy Free, low sugar and low in carbs. Now how can you go past that one?

Gluten Free, Dairy Free, low carb, low sugar Cinnamon Maple Cake 
(makes 9-12 servings)

2 1/2 cups almond meal
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped 
1/2 cup chopped merjool dates
1/4 cup coconut oil or butter , melted ( i find the coconut oil helps keep the slice moist and together more than using butter, and the taste is soooo good)
1/4 cup maple syrup - I used Greens brand as it is the lowest in sugar
2 large eggs
1 tsp. vanilla

3 Tbsp. ground cinnamon
3 Tbsp. coconut oil or butter , melted
6 Tbsp. maple syrup
1/2 cup  chopped pecans

Preheat the oven to 160deg C fan forced. Grease an 8-inch square baking dish or pan with butter and lightly dust with almond meal.

To make the cake:

Combine the almond flour, salt, baking soda, pecans and dates in a large bowl.  In a medium bowl, whisk together the melted butter , maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.

To make the topping:

Combine cinnamon, butter, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick  inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.

This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.

Maple Drizzle:

3/4 cup coconut butter - see below on how to make coconut butter

1/4 cup maple syrup (or more to taste)

1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk - i used almond milk because I have it in the fridge anyway.

pinch of salt

In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.

***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle**

Coconut butter

to make coconut butter place 2 1/2 cups of unsweetened shredded coconut(not desiccated) into a food processor. process for about 10-20 minutes stopping now and again to scrape the coconut down into the bowl. after a while it will turn to liquid and will set upon cooling. this quantity makes just over 3/4 cup of coconut butter. 

I'm catching up on my memory keeping in my Book of Days so this is acutally for a couple of weeks ago. It is all about the week that I had no voice. i used Dylusions sprays, paints, crafters workshop stencils, and new foam stamps from Scrap Fx
The week that I was ordered by the doctor to have complete silence started out as a real challenge and a difficult and frustrating week. As the week wore on though, I really started to connect fully with my inner voice. It's funny the different things you notice when you lose one of your major communication tools. It was almost like other things were amplified.
It gave me a good understanding why silent retreats are so popular and it is something that I wouldn't mind repeating on a smaller scale.


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