Healthy + Flourless Applesauce Spice Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 8 x 8 baking pan
1 cup applesauce
1/4 cup coconut oil*
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 cup oat flour just blend up regular oats
1/2 cup lightly packed brown sugar
1/4 cup chopped pecans or walnuts optional
1/3 cup raisins optional
Optional Cream Cheese Frosting
2 ounces reduced-fat cream cheese at room temperature
1/2 teaspoon vanilla extract
Pinch of salt
1 and 1/4 – 1 and 3/4 cups powdered sugar
Optional: additional chopped pecans to top
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper — otherwise your cake will likely not come out clean. (Trust me, I had one cake completely stick to the bottom even with spraying and lightly flouring it!)
In a large bowl, stir together the applesauce, coconut oil (measured when completely melted), large egg, and vanilla extract. Stir until completely combined.
Add in the baking soda, cinnamon, baking powder, salt, allspice, and nutmeg. Stir until completely combined. (Here’s where you can increase or decrease spices to personal preference — if you are wary of too much spice add a little less and if you LOVE spice increase them.)
Stir in the brown sugar and oat flour (blend regular old fashioned oats or quick oats in a blender or food processor until they resemble flour — blend well so you don’t have any weird oat chunks! Measure AFTER blending and not before).
If desired add in the chopped pecans or walnuts and raisins. In my testing, I personally liked the cake best with just chopped pecans. But if you love raisins in your cake definitely add them in!
Bake for 30-35 mins at 350 degrees or until a fork when inserted comes out clean. Be careful to not over bake as it will make this cake less tender and less flavorful. Allow to cool.
Optional Cream Cheese Frosting:
Quickly wash and dry the bowl from the cake and place in the *room temperature* cream cheese (Make sure it isn’t melted or softened by the microwave). Beat with the vanilla until smooth. Add in the salt and slowly add in the powdered sugar (beating in between additions) until smooth and creamy and your desired consistency has been met. If it is too thick add in a little bit of milk or heavy cream.
Frost the completely cooled cake evenly with the frosting. If desired top the frosting with the chopped pecans.
*Not all coconut oils are equal — some tend to give baked goods a slightly off or bitter taste. I use Pure Coconut Oil by LouAna and have never had a problem with it. I highly recommend this brand for baked goods.
1 cup plain low fat yogurt
1 tbsp. chopped fresh cilantro
1 tbsp. thinly sliced green onions
2 tsp fresh lime juice
1 large jicama, peeled and julienned
2 large carrots
1 cup thinly sliced red onions
1/2 sweet red pepper, julienned
1/2 sweet green pepper, julienned
1/2 sweet yellow pepper, julienned
optional mixed baby greens
Mix all ingredients
Chicago’s Shrimp DeJonghe
De Jonghe Hotel on Chicago’s Monroe Street first served this dish in the 1920s. The original recipe which was first printed in 1947 also had nutmeg.
1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
6 tablespoons butter
3⁄4 teaspoon minced garlic
1⁄4 cup sherry wine
1 tablespoon sliced green onion
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon paprika
1⁄2 cup dry plain breadcrumbs
Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
[the first time I made this recipe I didn’t peeled and deveined nor did I sautéed them. The recipe didn’t turn out as well as it did the second time]
Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and sauté about 30 seconds.
Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.
It is probably almost a year since I last wrote about the greenhouse; as I have mentioned before it is too hot inside to use the greenhouse in summer even with shade netting fixed outside. I have left the shade netting on even in winter as on a sunny day, even in winter, temperatures can […]
TOTAL TIME: Prep: 25 min. Cook: 2 hours 50 min.YIELD:8 servings
2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch
1. In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
2. Discard bay leaves; add the carrots, rutabaga, and potatoes. Cover and cook for 40-60 minutes.
3. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings.
1 cup: 351 calories, 7g fat (2g saturated fat), 96mg cholesterol, 778mg sodium, 42g carbohydrate (14g sugars, 7g fiber), 31g protein.
© 2017 RDA Enthusiast Brands, LLC
Ready in 1 day and 2 hours
2 pounds ground beef
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon mustard
2 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes (optional)
1 teaspoon Worcestershire sauce
In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.