Reminds me of my little brother <3
Double Nutella Oreo Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup Nutella
8 oreo cookies, crushed
1. Preheat oven to 350F. Line an 8 x8 baking pan with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed.
3. Remove half the dough and set aside. Add crushed oreos into the dough remaining in the mixer and mix until oreo cookies are mixed throughout the dough. Remove cookies and cream dough and set aside.
4. Put back in remaining dough and add in 1/2 cup Nutella. Mix on medium speed until Nutella is completely mixed into the dough. Put dough into baking pan. Press down and spread until it evenly covers surface of pan. Place cookies and cream dough on top and do the same.
5. Bake about 20 minutes in the preheated oven, or until the top begins to turn golden. Cool before cutting and serving.
3/4 cup coconut oil or butter, softened
1 cup coconut flour
2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1 TBS ground cinnamon
1 1/4 tsp nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups erythritol (or Truvia)
1.5 tsp stevia glycerite
1 1/2 tsp vanilla extract
1 1/2 cups sour cream
3 (8-ounce) packages cream cheese, softened (or coconut cream if dairy allergy)
3/4 cup butter or coconut oil, softened
2-3 TBS vanilla almond milk
1/4 cup erythritol (or Truvia)
1 tsp stevia glycerite
Put oven rack in middle position and preheat oven to 350°F. Grease cake pans or line cupcake pan with liners. In a large bowl, mix coconut flour, baking powder, salt, and spices. In another bowl (or food processor…see photo), beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla. Reduce speed to low, then add coconut flour mixture and blend until batter is just smooth. Spoon batter evenly into pans (or cupcake liners) to about 2/3 full. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting: Beat together cream cheese, butter, and almond milk in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Mix in sweetener and beat at medium-high speed until frosting is smooth.
Assemble and frost cake: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting. Serves 24.
NUTRITIONAL COMPARISON (per serving)
Traditional Spice Cake = 325 calories, 20.6 carbs, trace fiber, 4.7 g protein
“Healthified” Spice Cake = 248 calories, 1.7 carbs, trace fiber, 4.1 g protein
- 3/4 cup almonds
- 5-6 dates, pitted
- 1/3 unsweetened shredded coconut
- 2 Carrots, shredded
- 1/2 Tbsp Cinnamon
- 1/4 tsp Cloves
- 2-4 Tbsp coconut milk or coconut oil, melted
- Put almonds in Vitamix or food processor. Blend until a fine flour. Remove.
- Put dates and coconut in Vitamix and blend until a smooth paste in formed.
- Return nuts, add carrots and spices, and mix well.
- Add coconut milk or oil and blend until desired consistentcy is reached.
- Form into balls.
- Store in refrigerator.
Decadent 16 Layer Cacao & Peanut Butter Raw Cake (Gluten,Dairy,Soy,Corn,Rice,Egg, Refined Sugar Free and Vegan)
(Dry Cake Ingredients)
2 Cups Almond Flour
2 Cups Hazelnut Flour
1/2 Cup Raw Cacao
1/2 Tsp Salt
1/2 Cup Finely Shredded Fresh Coconut
(Wet Cake Ingredients)
1 1/2 Cup Pitted and Soaked Dates
1/4 Cup Almond Milk
2 1/2 TBS Vanilla Extract
1/3 Cup Agave Nectar
1/4 Cup Almond Milk
1/3 Cup Melted Virgin Coconut Oil
Peanut Butter Frosting:
2 Cups Unsalted/ Unroasted Raw peanuts
1/2 Cup Raw Agave Nectar
1/2 Cup Fresh Shredded Coconut
1/3 Cup Almond Milk
1 TBS Vanilla Extract
1/2 Tsp Salt
1/2 Cup Melted Virgin Coconut Oil.
- Take your raw pitted Dates and Soak them in a little Almond Milk 1 hour prior to making cake.
- In a Large Bowl Combine (by hand) Dry Cake Ingredients: Almond Flour, Hazelnut Flour, Raw Cacao Powder and Salt. Process in a food processor the Fresh Shredded coconut to a fine consistency and then mix it with the the other “flours”
- Using a Food Processor Combine the Wet Cake Ingredients. Starting with the Soaked Dates (remove them from the Almond milk you were soaking them in) Add in the Vanilla Extract, Almond Milk, Agave Nectar and then add in the melted Coconut Oil last.
- By hand- mix the wet cake ingredients into the dry. (You will end up with a Laurabar like Consistency) Set aside. (Give it a taste test- if you want it sweeter add just a bit more Agave)
- Make the Peanut Butter Frosting: Place the Peanuts into a Dry and Clean Food Proccessor. Proccess until they are a fine texture. Begin Adding in the remaining Ingredients: Agave, Shredded Fresh Coconut, Coconut Oil, Almond Milk, Vanilla Extract and Salt.
- Build the cake: ( I used 4 miniature spring form pans- You may also use one 9 inch spring form pan. If you choose to do this you will end up with 6-8 layers instead of 16 – For an 9 Inch 16 layer Cake- Double the recipe. ) Oil the pan to prevent sticking. Begin layering the cake- start with a layer of the Cake- evenly press it into place. Next place a layer of the peanut butter Filling in place. After this layer of peanut butter- place the cake in the freezer for 5-10 minutes so that this layer may harden slightly (this will help you obtain clean, flawless beautiful layers)
- Remove the cake from the freezer- and place another layer of Cake Followed by the Peanut Butter- Place in the fridge for 1 hour and serve! Store this cake covered in the fridge for up to 1 week.
Sweet Potato Paleo Brownies
- 4 oz Dark chocolate
- 2 med Sweet Potatoes, boiled purple or red skinned firm fleshed
- 1/4 cup Unpasteurized Local Honey
- 3 Eggs
- 1/4 cup Cocoa Powder
- 1 tbsp Vanilla
- 1 tbsp Coconut Flour
- 1 tbsp Coconut Oil
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Melt the dark chocolate in the coconut oil in either a double boiler, a steel or glass bowl over a pot of boiling water or in the microwave. I generally use the microwave at 30 second bursts , stir repeat until melted (usually in 1 1/2 minutes)
- Puree the sweet potato in a food processor until smooth, making sure there are no lumpy bits.
- Add in all of the other ingredients, and mix until very smooth and creamy.
- Transfer the batter to an oiled 8×8 or a 6×11 baking dish.
- Bake at 325 degrees for 35 – 40 minutes. Check for doneness by inserting a wooden skewer into the middle and seeing if it comes out clean. If not cook for another 5 minutes and test again.
1/4 c. cocoa powder