Tag Archive | Recipe

Bok Choy Italian Style or Italian Sausage, Gnocchi & Bok Choy

BOK CHOY ITALIAN STYLE
or
ITALIAN SAUSAGE, GNOCCHI & BOK CHOY
(Gluten Free, of course)

13 boychoy italian style

I know, Bok Choy is not Italian, but when thats what you have, you make the best of it.  My sons ministry is currently growing this in the Impact Harvest fields and we’re all learning how to use this, as its coming in season right now.  So, here’s my creation:

Ingredients:

Fresh picked Bok Choy (use way more than you think you need, it wilts down)
1 package La Pasta di Francesca Gluten Free Gnocchi or gnocchi of your choice, cooked
1 package Sweet Italian Sausage, or spicy would be good to, my hubby won’t eat spicy so I use sweet. Cut into bite sized pieces.
Italian spices, I used McCormick Italian Herb Grinder, and I used Greentree Mediterranean Dry Rub

Wash, dry and cut Bok Choy and set aside.
1 bokchoy 3 cutting bok choy 4 cutting bokchoy 6 bok choy cut

In sauce pot prepare gnocchi according to package directions.  I add salt to the water and I also added spices from the McCormick Italian Herb Grinder, into the water, it helps to season the gnocchi, I do this with pasta also.

2 gnocchi 7 gnocchi boiling 8 spice the water

In a large pot, brown sausage pieces.  Do not drain the sausage drippings.

5 brown sausage

When the sausage is browned and the gnocchi is done, use a cooking spider and removed the gnocchi from its pot and add to the sausage.  Stir and simmer until the gnocchi have been coated with the sausage drippings.

9 add gnocchi to sausage

Add the Bok Choy, sprinkle with your seasons or choice, I used my  Greentree Mediterranean Dry Rub.  (if you remember in my previous posts, my girlfriend Pam is a Greentree consultant and I am testing out their spices for her)  If you find you need to add a little liquid to the pot use a couple tablespoons of the water your gnocchi cooked in.

10 add bokchoy 11 add seasonings 12 bokchoy wilting

Once the Bok Choy wilts down, its done!  Serve, sprinkle with a little parmesan cheese, enjoy!

14 bokchoy italian style

Gluten Free Pound Cake

GLUTEN FREE POUND CAKE
Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!

Ingredients 

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Dinner’s Ready! Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad (Gluten Free)

HIYASHI CHUKA, SAUTÉED SNOW PEAS & CRAB AVOCADO SALAD
(Gluten Free)

Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad

A couple days ago a friend of mine, Rachel posted a picture of a recipe she had made. She made a Kani Salad.  She didn’t post the recipe so I went off hunting on Pinterest.  Of course when your on Pinterest you know your going to be a while.  Once I started looking at the Kani Salad recipes, I also found some other recipes that sounded very interesting.  So, here are 2 that we had for dinner tonight.  My dear hubby says these are now in my top recipes ever, so they’re definitely keepers and will be great for company.

These aren’t hard recipes, most can be prepared ahead of time, oh, one thing, the pan that I cooked the shrimp in, I used it for the shrimp, the egg and the snow peas, using those fabulous drippings.  I suggest you do the same, less washing and great flavor!

So here we go, of course, I’ll give you links to the original recipes, because mine are adapted as usual! 😉

Hiyashi Chuka

Hiyashi Chuka
(Hiyashi Chuka (Cold Ramen) by Just One Cook Book)

Hiyashi Chuka ingredients ready to toast sesame seeds toasted sesame seeds mix dressing

Noodle Dressing
  • 6 Tbsp. soy sauce (gluten free, I used Coconut Aminos)
  • 4 Tbsp. sugar
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. roasted sesame seeds (toasted mine in a small pan on the stove, only takes a few quick minutes)
  • ¼ tsp. grated ginger

add egg mixture cooked eggs cooked egg ready to cut egg thin slice egg

For Shredded Egg Crepe
  • 2 eggs, beaten
  • 2 tsp. sugar
  • ¼ tsp. salt
  • I cooked the egg in the same pan that I cooked the shrimp in using the drippings

raw shrimp peeled deviened cooked shrimp save pan from shrimp thinly chop lettuce green onion and lettuce green onion and ramen

For toppings
  • 6 shrimps or more (I sautéed my shrimp in garlic & lemon grass infused olive oil.  I sprinkled my raw shrimp with Old Bay and Simply Asia spice mix)
  • 1 Japanese cucumber (1/2 English cucumber), julienned ( I used a reg. old cucumber, took the seeds out)
  • 1 head lettuce, shredded, I used romaine
  • 3 green onions (mix 1/2 into the lettuce and the other half into the noodles)
  • 1/2 red pepper
Other topping options:
  • shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.

Gluten Free Ramen Noodlescook ramen noodles

Noodles

  • 2 Ramen Noodle squares (the box has 4)  Prepare as directed

layer ramen over lettuce Hiyashi Chuka

Put it all together:  Using a glass bowl, layer lettuce, then noodles, then arrange toppings.

Crab avocado salad

Crab & Avocado Salad
Adapted from Crab & Avocado Salad with Japanese Dressing

  • tablespoon rice wine vinegar 
  • drop sesame oil 
  • 1/2 cup quality mayonnaise
  • 1 can good quality lump crab meat 
  • teaspoon lime juice 
  • ripe  avocado 
  • green onions (chopped)
  • Simply Asian spice mix

ingredients dressing add dressing

Open crab and dump into a bowl, break apart gently. Dice green onion add to crab.  Dice avocado and put in another bowl, mix with lime juice, then add to crab meat.  Stir gently, I use my hands.  In another bowl add the rest of the ingredients, then add to the crab and gently stir.  The original recipe adds a few other ingredients some of which I didn’t have on hand and wasabi which I would love to add, but my hubby doesn’t like heat, so add it if you like, just be careful not to add too much.  The original recipe says to fill a ramekin with the mixture and un-molding it onto the plate, mine wouldn’t come out of the ramekin, so I used and ice cream scoop instead, much easier if you ask me.  I plated mine on a romaine leaf.

Served with a side of Sautéed Snow Peas

Snow Peas

The snow peas were sautéed in the same pan that the shrimp and eggs were prepared in.  I added some butter and a touch of sesame oil.  When the oil was hot enough I put the snow peas in, sprinkled with some salt and the Simply Asian spice mix.  When they were cooked I sprinkled with sesame seeds.  A very easy, delicious side.

If you have any questions about any of these recipes, or any suggestions, or see any mistakes, let me know.  I love hearing from you.

God Bless

Bacon Wrapped Meatloaf with Sweet Potato Hash Browns

BACON WRAPPED MEATLOAF with SWEET POTATO HASH BROWNS
(the meatloaf is gluten free, the hash browns are Paleo)
6Bacon Meatloaf Sweetpotato Hashbrowns

Okay, I have been wanting to make bacon wrapped meatloaf for a very long time.  Ever since I saw it on Diners, Drive-Inns & Dives and actually had it at the Standard Diner in Albuquerque NM thanks to the Triple D app ON THE ROAD.  You can never go wrong with using that app.  Anyway, since I’ve had it, I had to figure out how to make it, but for some reason, this was very intimidating to me, so it’s taken me a while to even think about making it.  Well, I did it!  I jumped out of my comfort zone and jumped into 2 pounds of ground meat! LOL!

There is no recipe 😉  just use what you normally use.  If you want to know what I used: ground meat 80/20 (flavor remember, fat makes flavor, plus your meatloaf won’t be dry.  I used gluten free bread crumbs, garlic powder, various spices (which changes every time I cook), an egg to hold it all together and I had some shredded sharp cheese mix opened in the fridge so I tossed that in.  That’s about it.  Hand mixed it all together, formed it into a loaf on a cookie tray with sides, then, wrapped it in bacon!  EASY PEASY!

Baked in a pre-heated 375° over for about an hour or so until bacon is browned.  You’ll know when its done.

1raw Meatloaf 2bacon wrapped meatloaf ready for oven 3baking meatloaf 4Bacon Meatloaf complete 5Meatloaf cut

Also, for a side dish for this dinner my good friend Lexi, gave me this Paleo Sweet Potato Hash Brown recipe she found on Pinterest.  Since I’m not Paleo I added bacon to the topping and bacon grease to the oil and next time I’ll add cheese.

1Mashed sweetpotato n butternut squash 2Eggs for hashbrowns 3batter for hashbrowns 4grated sweetpotato 5hashbrown mixture 6coconut oil bacon drippings 7frying hashbrowns 8Sweet Potato hashbrowns cooking 9Sweet potato hashbrowns 10Hash Browns topped

Ingredients
  1. 4 medium sweet potatoes
  2. 2 eggs, whisked ( got a double yolkier on my 2nd egg thats why there are 3 yolks)
  3. 1/2 cup almond flour
  4. 2 teaspoons sea salt
  5. 1/4 cup green onions, chopped (plus some for garnish)
  6. 1/4 cup coconut oil (I had some bacon grease left in the pan from cooking the extra bacon not used on the meatloaf, so I added the coconut oil to it.  Just added flavor 🙂 )
Instructions
  1. 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.(I actually had leftover mashed sweet potatoes/butternut squash in the fridge so I used them)
  2. 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  3. 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes(I used my grater on my Kitchen Ade Stand Mixer), add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  4. 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato “cakes” in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
  5. 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!

Raw PRETTY IN PINK Birthday Cake

Raw Pretty In Pink Birthday Cake, by Fragrant Vanilla Cake

crust

Believe it or not, I found this recipe on line and for once in my life I actually did not change anything in the recipe!  Next time, I probably will though.  …. well, I did change one thing, I doubled the recipe.  Oh, and I know, it says Pretty in Pink and its not pink, but I didn’t title it.  It’s pretty in lavender.  LOL!  Enjoy!

My birthday was a few days ago and my daughter and her hubby came and made me my birthday dinner.  I knew they both worked and even though my son-in-law told me not to do anything, I knew my daughter wouldn’t have the time to do a birthday cake let alone a raw one!  So, I made this one, had the recipe for a while now and just needed an excuse to finally make it.  They all liked it!  My hubby ate 2 slices!

Okay, so the only changes I will make next time is, I most likely will use walnuts or pecans in the crust and will switch out the raspberries for something else, possibly blueberries.  I would like a little more contrast in the colors of the layers.  I also might put the lavender layer between the 2 purple layers rather than on the bottom to break it up more.

So here’s the link to the original recipe:  Fragrant Vanilla Cake: Raw Pretty in Pink Birthday Cake and here’s the recipe doubled and some photos:

crust crust crust cake layers lavender layer 3 layers lavender layer strawberry layer raspberry layer cake frosting Raw Birthday Cake Ready to eat

Raw Pretty in Pink Birthday Cheesecake
Makes one 12″ cake, should serve at least 12

Crust:
1 1/2 cup shelled pistachios
1/4 teaspoon sea salt
12 soft medjool dates, pitted and chopped
Filling:
5 cups raw cashews (preferably soaked overnight and drained)
1 cup young coconut meat (or additional soaked cashews)
1 cup coconut water (or filtered water)
2 tsp rosewater
2 Tbsp lemon juice
2/3 cup plus 6 Tbsp agave nectar or honey
1 cup plus 2 Tbsp coconut oil (warmed to liquid)
1 teaspoon sea salt
2 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 cup fresh organic strawberries
1 cup fresh organic red raspberries
2 Tbsp organic lavender
Cream Topping:
1 1/2 cup raw cashew pieces (preferably soaked overnight)
1 cup coconut water
1 1/2 cup fresh young coconut meat (or additional soaked cashews if not available)
4 tablespoons agave nectar or honey
2 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/2 cup coconut oil (warmed to liquid)
12 fresh organic raspberries
Lightly coat a 12 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios and sea salt in a food processor until the pistachios are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, rosewater, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 3 bowls. Place 1/3 into the food processor and add 1 cup of strawberries. Puree until smooth and scrape back in the bowl. Add another 3rd of the filling to the food processor and add 1 cup raspberries, and puree until smooth. Add the lavender to the third bowl and stir in until combined.To assemble the cheesecake, pour the vanilla lavender filling over the crust, then smooth to the sides.  Then the strawberry, then the raspberry. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.To make topping, drain cashews and blend all ingredients until smooth in a food processor, then divide into 2 bowls.  Place one half back in the food processor and throw in about 12 raspberries, and blend (to tint pink).  Place back in the bowl and and set bowls in the freezer about 30 minutes until a frosting consistency. Place the two frostings in pastry bags and pipe decoratively around the top and bottom of the cheesecake. Store leftover cake in the fridge.

Recipe Day! DESSERTS!

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Black Bean Truffles, Coconut Panna Cotta Ice Cream, Maple-Rosemary Almonds, Maple Roasted Bananas

Well, I’m so far behind in getting recipes that I’ve found and tried out, up here for you!  It just blows my mind as to where all my time has gone!  So, I’m going to put the above featured recipes here for you to try and comment on.  Let me know how you like them and if you made any changes.

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MAPLE-ROSEMARY ALMONDS

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Maple Rosemary Almonds, a set on Flickr.

This recipe is very easy and very good.  Folks think you bought them! This recipe is a Rachel Ray recipe, you can find the original version here at Rachel Ray Magazine/Maple-Rosemary Almonds and I have it here also.

Ingredients
2 cups unsalted roasted almonds
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons vegetable oil
Directions
In bowl, mix all ingredients. Scrape onto parchment-lined baking sheet. Bake, stirring once, until golden and toasted, about 15 minutes.

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COCONUT PANNA COTTA ICE CREAM

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Coconut Panna Cotta Ice Cream, a set on Flickr.

This recipe I’ve had for a long time and never had the chance to make it for one reason or another.  This recipe comes from Carrie Vitt at Deliciously Organic.  The only change I made was, I made it into ice cream and I used frozen blueberries.

Ingredients
For the panna cotta:

4 cups full fat coconut milk, divided (I prefer Native Forest or Natural Value)
1 tablespoon unflavored gelatin
1⁄3 cup raw honey
2 teaspoons vanilla extract
1 cup seasonal berries

Instructions

Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.

Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.

Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.

Now, after 5 hours mine had not set and we were taking this to a friends house for dessert. So, what to do??? Pull out the ice cream maker and make ice cream!

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BLACK BEAN TRUFFLES

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Black Bean Chocolate Truffles, a set on Flickr.

This wonderful recipe I came across on Pinterest.  It is by Ambitious Kitchens blog.  I did omit the protein powder and added more of the cocoa powder, which she gives the option for in the recipe.

Ingredients
1- 15 oz can low-sodium or no salt added organic black beans, rinsed and drained, and patted dry
1 scoop chocolate protein powder of choice (can use vegan if desired)
1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
2 tablespoons pure maple syrup

5 tablespoons good-quality unsweetened cocoa powder
3.5 oz good quality chocolate, chopped (vegan, if desired)
Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts

Instructions
Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolaty enough to your liking.
Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands like you would roll a sugar cookie. A tip: You can use latex gloves if you don’t want messy hands! Place truffles baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.
Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don’t have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!
Notes
Feel free to coat the truffles in whatever you’d like.
To make them vegan, be sure to use vegan chocolate and a vegan chocolate protein powder.
These will keep for a few days in the fridge…if they last that long!

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MAPLE ROASTED BANANAS

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Maple Roasted Bananas, a set on Flickr.

I believe this recipe also was on Pinterest,  it comes from the Pastry Affair blog.  I generally make plantains similarly but I make them in the fry pan.  I find the fry pan easier.  This recipe works for either plantains or bananas, if you use plantains, when you flip them over, smash them down.  I didn’t make the Cinnamon Whipped cream, I didn’t use them as a dessert, I used them as a side with dinner.

Maple Roasted Bananas with Cinnamon Whipped Cream

Yields approx. 4 servings

Roasted Bananas
4 ripe bananas
1/2 cup maple syrup
3 tablespoons brown sugar
1 tablespoon lemon juice (or dark rum)
1/2 teaspoon cinnamon

Preheat oven to 375 degrees F.

Cinnamon Whipped Cream
1 cup cream
1 teaspoon cinnamon

In a medium bowl, mix together the cream and cinnamon until hard peaks form. Serve immediately.

Italian Raw Chocolate Cake

Italian Raw Chocolate Cake

from Sweetly Raw

Last night I had an intimate dinner party for 6.  We love to entertain and I love to cook/bake.  I love cooking for guests because I have in house Guinea pigs! 🙂  My guests, love to be my Guinea pigs, which is a plus.

Centerpiece Green and white table setting

Last nights menu was:

Sorry, I am going to post a few other recipes, but I was only thinking of blogging about this cake, so didn’t take any photos of the rest.  I’ll get the hang of this blogging one of these days!

  • Large Mixed Green Salad (I always make a large salad so I have left overs)
  • Fresh Bake Oatmeal Bread (recipe below, sorry no photos, I don’t know what I was thinking or not thinking)
  • Cubed Chicken Breast on Skewers, marinated over night (just the cubed meat) in Italian dressing, use what you like.
  • Baked Sweet Potatoes  with Cinnamon Butter (see recipe below, again, sorry no pics)
  • Steamed Broccoli
  • Pasta Salad (rice shell pasta with peas)
  • Coleslaw (I’ve blogged this one before, so just click here, its the KFC recipe)

Dessert:

and……………  da da ta da!

Step 1 - Italian Raw Chocolate CakeStep 2 - Italian Raw Chocolate CakeStep 3 - Italian Raw Chocolate CakeStep 4 - Italian Raw Chocolate CakeStep 5 - Italian Raw Chocolate CakeStep 6 - Italian Raw Chocolate Cake
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Step 12 - Italian Raw Chocolate Cake

Italian Raw Chocolate Cake, a set on Flickr. (click on the photos to see them larger)

Cake

1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a  1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside. (I of course, used a 1 1/2 quart bowl, so the only difference if you use a bigger bowl like I did, is, I had to double the Almond Cream part) 

Almond Cream

1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almondsBlend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top.  (I put this in the freezer and every few minutes pulled it out and swiped the cream up the sides) 

Cacao Whipped Cream3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean (I used pure vanilla extract, about a tsp)
Pinch celtic sea salt
2 tablespoons melted cacao butter (I didn’t have cacao butter, so I googled to see what I could use instead and coconut oil was one of the suggestions, so I used that)
1 tablespoons coconut oilIn a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.

Spread the mixture over the almond cream, filling the hole.Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.

To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!Let me know how you like it! 

Here’s the other recipes:

OATMEAL BREAD (2 pound loaf for bread maker)1 /13 cups quick-cooking rolled oats
3/4 cup milk
1/2 cup water
2 tablespoons butter
3 1/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeastPut all the ingredients into your bread maker according to your bread maker instructions, some say dry ingredients first some say wet.  If available, select whole grain cycle, or select the basic white bread cycle.My guests loved it, I didn’t try it because of the wheat.  Let me know how you like it. 

Cinnamon Butter
Soften a stick or two of unsalted butter, whip with electric mixer until light and fluffy.  Add cinnamon to taste.

Waa La!