Chocolate–Almond Butter Cake

Prep time: 10 minutes
Cook time: 1 minute / Yield: 1 serving

• 2 tablespoons unsweetened cocoa powder (non-alkalized)
• 2 tablespoons Just Like Sugar, Swerve, or xylitol
• 1⁄4 teaspoon aluminum-free baking powder
• 1 large pastured or omega-3 egg
• 1 tablespoon heavy cow cream
• 1⁄2 teaspoon pure vanilla extract
• 1 teaspoon salted French or Italian butter, goat butter, or ghee
• 1 tablespoon organic smooth or crunchy almond butter

Instructions:

1. 1. Put the cocoa powder, sweetener, and baking powder in a small mixing bowl. Using a fork, whisk to combine, and mash up any clumps of baking powder.
   2. Put the egg, heavy cream, and vanilla extract in another small bowl, and whisk to combine. (Because cream is 100 percent fat, the breed of cow does not matter as it does with milk – it’s the protein portion of the milk that is impacted by the casein A-1 mutation in most cows).
   3. Pour the wet ingredients into the dry ingrts and mix until all ingredients are well incorporated.
   4. Grease the bottom and sides of a 4H-inch-diameter ramekin with the butter. Pour in the batter.
   5. Microwave on high for 1 minute 20 seconds and remove. Soften the almond butter in the microwave oven, drizzle over the top of the cake, and serve.

video: http://gundrymd.com/lectin-free-chocolate-cake/

Marinated Grilled Cauliflower "Steaks"

Serves 4

Prep time: 15 minutes
Cook time: 10–15 minutes

What you need –

1⁄2 cup extra-virgin olive oil, plus additional for serving 2 teaspoons minced onion
1⁄2 teaspoon garlic powder
2 teaspoons Italian seasoning
1⁄4 teaspoon cayenne pepper Sea salt, preferably iodized Cracked black pepper
Juice of 1 lemon
2 heads cauliflower

What to do –

1. Place the 1/2 cup olive oil, the onion, garlic powder, Italian seasoning, and cayenne pepper in a medium bowl. Add salt and black pepper to taste and the lemon juice. Whisk to combine. Transfer to a shallow pan.
2. Using a large chef’s knife, cut off the caulifower stems flush with the head. Place the stem ends down on a cutting board. Slice each cauliflower in half. Then cut into slices ½ to 1 inch thick (steaks).
3. Turn on the exhaust fan if cooking indoors. Heat the grill to medium, or place a grill pan over medium-high heat on the stove top. Using tongs, dip the cauliflower steaks in the marinade.
4. Place on the grill or grill pan and cook 5 to 8 minutes per side, until browned on the outside and tender inside. Transfer to a serving platter. Adjust the seasonings and serve with as much olive oil as you like.

Multibean Salad with Fresh Herbs

1 C green beans, trimmed
1 C cooked black beans
1 C cooked chickpeas
1 C cooked kidney beans

Vinaigrette:
1/2 small read onion, finely chopped
1/2 C EVVO
1 T red wine vinegar
1 tsp lemon juice
1 tsp chopped fresh rosemary
1 T chopped fresh basil
1 T chopped fresh parsley
1 T prepared mustard
Ground black pepper

Combine beans. Bring 4 cups water to boil, pour over beans and let sit 1 minute. Drain, rinse under cold running water and drain completely.

In separate bowl, whisk together all vinaigrette ingredients. Pour over beans, toss to coat and serve.

Traditional Hummus

1 garlic clove
2 C cooked chickpeas
3 T EVVO
2 T lemon juice
1/4 tsp sea salt
water

With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides and all ingredients. Restart processor and slowly add water, making hummus slightly thinner than desired, as it will thicken when refrigerated. Chill to combine flavors before serving.

Pumpkin Ginger Cupcakes

CUPCAKES

1 ½ cups unbleached all-purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

½ cup (1 stick) unsalted butter, melted and cooled slightly

1 cup sugar

1 cup canned pumpkin

3 large eggs

¼ cup (about 1 ¼ ounces) crystallized ginger cut into 1/8 to ¼ inch pieces

Preheat oven to 325 degrees. Line 12 muffin tin cups with paper liners.

Sift first 6 ingredients into a medium bowl and set aside. In a large bowl, using electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.

Fill each paper liner with a generous ¼ cup of batter, to about ½ inch below top of liner. Bake just until the tops feel firm and a toothpick comes out clean, about 25 minutes.

FROSTING

½ cup (1 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups powdered sugar

This makes about 3 cups so I usually half it or 3/4^th it!

In a large bowl using an electric mixer on low speed, beat the butter, cream cheese and vanilla until smooth and thoroughly blended, about 1 minute. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further.

Frost the cupcakes saving ¼ cup of icing for the design. Mix the ¼ cup icing with 1 teaspoon cinnamon (add more if you want darker color) and 1-2 teaspoons milk (until you get consistency thick but pourable). Spoon into ziplock bag and cut small hole to squeeze out. Pipe a dot of the frosting in the center and 2 circles, one inside the other, around the dot. Using a toothpick, and beginning at the center, draw the tip gently through the frosting toward the edge of the cupcake. Move the toothpick about ¾ inch away and, beginning at the edge of the cupcake, draw it toward the center. Continue pulling shallow lines, alternating the direction of the toothpick, around the top of cupcake to form a web pattern.

*THANK YOU Eden for the delicious recipe!

Pumpkin Pie

Ingredients
* 1 1/2 pints vanilla ice cream, softened
* 3 eggs
* 1 3/4 cups pumpkin puree
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 2 (9 inch) unbaked pie shells

Directions
Preheat oven to 425 degrees F. Place ice cream near the warm oven to soften. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F, and bake an additional 30 to 40 minutes, or until filling is set.

Note
To use fresh pumpkin, preheat oven to 325 degrees F. Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

Sugar Cookies - ideal for cookie cutters

2 c. sugar
1 c. butter
1 c. milk
2 eggs
7 c. flour
1 tsp. salt
2 tsp. b.s.
4 tsp. b.p.
2 tsp. vanilla
Preheat oven to 375-400 degrees
(it just depends on the oven — experiment)
Roll out to about 1/4 inch thick on floured surface.
Bake for 5-6 minutes (on greased cookie sheet) until very pale
(do not overcook — this also takes some experimenting).

Here is the buttercream frosting recipe:

3 c. powdered sugar
1 c. butter
1 tsp. vanilla
Beat with electric mixer for approx. 5 minutes, until light and fluffy.