Fudgy Vegan Carob Cake

If you are a lover of chocolate (come on, who isn't?) but are looking for a healthier alternative, you might want to check out carob. I've recently gotten back into using it -- incorporating it into protein shakes and smoothies, as well as in my baking. The recipe below is one I modified from a chocolate cake recipe I've used in the past. It's super moist with a fudgy texture, and is completely vegan. However, before I share my recipe, first a little more about carob and its health benefits.

Carob is cultivated in the Mediterranean region, and resembles both the cocoa and coffee bean in shape as it is also grown in a pod. The taste is often compared to a mixture of a dark roasted coffee and chocolate, or even that of a tootsie roll; my husband commented that my cake tasted like a chocolate carrot cake -- interesting. ;-)

Carob Bean Pod

(Image borrowed from here)

 Carob Bean

Image borrowed from here 

12 Health Benefits of Carob (taken from Healthmad.com)

1. Improves digestion.
2. Lowers cholesterol level in the blood. Carob seeds don’t have a cholesterol agent.
3. It acts as an antioxidant.
4. It can be used to treat diarrhea in children and adults.
5. It contains an active substance that is effective against asthma. Carob is also used for asthma problems caused by allergies.
6. It is a good expectorant. If the smokers use it for a few days, they will see how to expectorate.
7. It doesn’t contain caffeine. It works nicely for patients that have high blood pressure.
8. It can help to prevent lung cancer, if used regularly.
9. It contains vitamins E and is used for the treatment of cough, flu, anemia and osteoclasis.
10. Carob tannins have Gallic acid. Gallic acid is analgesic, anti allergic and antibacterial. It is also antioxidant, antiviral and antiseptic.
11. It is used for the treatment of polio in children, as the Gallic acid in carob tannins helps to prevent polio.
12. It is rich in phosphor and calcium. For this reason, it is used in the fight against osteoporosis.

Now that we know what it can do for us, it's time to put that carob to good use in something yummy for our tummies. ;-)

Fudgy Vegan Carob Cake

Cake Ingredients

(Serves 12) 

4 cups whole wheat flour

1 1/2 tablespoons baking powder

2 teaspoons baking soda

1 cup carob powder

2 teaspoons cinnamon 

1 teaspoon celtic sea salt

1 cup coconut oil 

2 cups agave or coconut nectar

2 teaspoons organic apple cider vinegar 

2 tablespoons pure vanilla

2 cups filtered water

Cake Directions

In a large bowl, sift together all the dry ingredients and stir until all the ingredients are evenly distributed.

In a medium bowl, mix the wet ingredients (using an electric mixer) for 3 to 5 minutes, until they are well combined. 

Stir the wet mixture into the dry mixture. Don't over mix, just until the dry ingredients have been moistened -- about 3 minutes.

Let the cake batter rest a few minutes while you preheat your oven to 325 degrees and oil and flour your two 9-in. cake pans. (This go-around I just used a large rectangular pan.)

Line the bottoms of your pan(s) with parchment paper as the cake can tend to stick. 

When the pan(s) are prepared, pour the batter into the pan(s).

*If making two round, bake the cakes for 35 minutes or until a tester comes out with just the barest of crumbs. 

*If making one rectangular sheet cake, bake for roughly 50-55 minutes (checking with your toothpick on occasion after 45 minutes to ensure it doesn't get over-cooked). 

Important: Do not open the oven for the first half hour. This important for the lump-killing abilities of the cider vinegar. 

Cool the layers completely before frosting (optional).

Carob Cream Cheese Frosting

I had intended to make a vegan carob frosting to accompany this cake, but I ran out of the ingredients I needed. (Probably because I hadn't intended to make this cake when I was out grocery shopping the week prior!) :) However, this frosting is very simplistic and uses only four ingredients. I used organic cream cheese, however, you can substitute dairy cream cheese for vegan cream cheese.

This cake also tastes great on its own, without a frosting.

Frosting Ingredients

16 oz. (two packages) cream cheese (softened)

2-3 Tbs. honey (or agave/coconut nectar - I ran out)

2 tsp. pure vanilla

1/4 cup carob powder

Directions

Whip cream cheese (using a hand mixer works best) adding honey and vanilla (to taste). Then add carob and blend until fully mixed and creamy.

When cake is completely cooled, smooth on icing.

Happy eating! 

Ooey Gooey Espresso Caramels - Corn Syrup Need Not Apply!

I have always loved homemade caramel. There just isn't anything like the sticky, chewy texture of milky sweetness that is a fresh batch of caramels.  Growing up, the mother of one of my neighborhood friends made the most incredible caramels each Christmas, and a few times I was even lucky enough to help.

Strangely enough, until now, I had never attempted making them on my own. Something about bringing a candy thermometer into the equation instantly made the process sound overwhelming, tedious, and beyond my reach. However, I figured that as I am now a "grown-up married lady," I ought to be able to tackle this and finally put that homemade caramel notch into my belt -- figuratively speaking, of course. Ribbon belts (pretty much the only kind I wear) don't let too kindly to notching. ;-)

In searching for a good recipe, I was amazed to find pretty much all of them called for corn syrup -- an ingredient I completely avoid in the products I buy, and preferred to also avoid in my caramels. I finally stumbled upon a great recipe for espresso caramels using only honey as the sweet, binding ingredient! This was very exciting, as I both love honey and coffee!

I made these a few days ago and they were a huge hit, and very simple on the ingredient list. And...do not fear, using a candy thermometer isn't nearly as intimidating as it sounds! :)

Espresso Caramels

(Makes a couple dozen caramels based on size)

Ingredients

1 cup organic heavy cream (we use fresh raw milk and skim the top for cream)

1 tablespoon espresso powder / finely ground espresso beans (we have a coffee grinder, and I just ground our regular organic cofee beans on the finest esspresso setting)

1/2 teaspoon celtic sea salt

1 cup raw honey

*Special equipment: candy thermometer 

                                   parchment paper

Directions

In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. 

You can see the tiny bubbles formed around the edge

Stir in the honey. 

Bring the mixture to a boil. 

Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.

Pour mixture into a glass bowl and let cool in the fridge for about 15 minutes.

Spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. 

Wrap & twist in parchment paper.

Keep the caramels in a cool place (or refrigerate) until completely set. Enjoy!

Who says you can't have your ice cream and eat it too?

This fall, our family purchased a share in our very own cow, and we have been enjoying fresh, raw milk every week since. There is no comparison to the taste and purity of fresh, untouched milk from a grass-fed, free-range cow, free of antibiotics and fillers. To make matters even sweeter, this farm (located about an hour away by car) has a weekly milk delivery service where they drop it off only a few blocks from our home. Can you say convenient? :) It's been a real blessing to be able to support this local family farm and feed our family a wholesome product.

We've been enjoying our fresh milk in a variety of recipes (in addition to it's lost-standing partnership with the cereal box) but I hadn't yet incorporated it into homemade ice cream. Until now. 

Below is a very simple recipe I've enjoyed in the past -- slightly modified by my addition of coconut nectar this go around. I'm always looking for new ways to make a recipe even more body-friendly and natural, and coconut products are pretty incredible. If you don't have coconut nectar (I found mine through my local health food store) you can always substitute with agave nectar. You can also omit the vanilla bean -- I just love the extra "umph" it adds to the taste, along with the pretty black flecks it adds to the appearance. (While you have the option to use one, this recipe doesn't require an ice cream maker.) 

Naturally Sweet Vanilla Bean Ice Cream

Ingredients

• 6 egg yolks (organic, free-range eggs from a local farm - I highly suggest this since the eggs will remain raw in this recipe)
• Coconut nectar to taste (I used two tablespoons -- but I prefer it less sweet)
• 2 tablespoons vanilla extract
• One vanilla bean (seeds)
• 6 cups heavy cream (Because I ran out of our fresh raw cream, I also mixed in some Horizon organic heavy cream to reach the six cup quantity)

• Optional: a splash of organic/raw milk to make a soft serve version using an ice cream maker

Directions
Cut lengthwise on your vanilla bean to open, and then use the tip of the knife to scrape out the seeds

Separate egg yolks from the whites (I set aside the whites to use later in a recipe for dinner)

\

In a mixing bowl, beat egg yolks, and then blend in cream, sweetener, vanilla extract, and your vanilla seeds.

Option one: Pour into an ice cream maker and process according to the instructions that came with the attachment. 

Option two: Pour mixture into an airtight container (I use glass) and place in the freezer. Remove from freezer after one hour and beat by hand vigorously. Return to freezer. Repeat every hour for approximately 5-6 hours (until mixture reaches solid state and can be formed into a ball using an ice cream scoop).

Serve and enjoy!
I topped mine with fresh nutmeg for a yummy holiday taste, but you can use just about anything as a flavor garnish. You can also add a variety of items to your batter to change up the flavor: melted chocolate, fresh berries, nuts, coconut, etc. Have fun and experiment!

Back to my egg whites... 
I didn't forget! In fact, I decided to use them immediately to make myself a yummy scrambled omelet! I first sauteed organic yellow onions, baby bella mushrooms, and cherry tomatoes, along with fresh, homemade sausage (from the same farm we get our milk).

Then I added my egg whites and some grated gouda.

Quick, easy, and healthy dinner. This was able to tide me over until I could sneak a taste of the ice cream setting in the freezer. ;-)

Chocolate + Rum = Christmas Yum

I am a true lover of all things Martha Stewart, and any chance I have to try out one of her recipes (slightly adapted with a more natural spin) I go for it. I've had this particular recipe for Rum Balls bookmarked for a little while, and with Christmas right around the corner, I'd say now is a mighty-fine time to whip out my Martha blue Kitchen Aid mixer and give it the old college try. They turned out delicious! 

These would make a perfect party favor or hostess gift-- wrapped in a cute box or cellophane and tied with a ribbon.

Rum Balls

Ingredients

(Makes 4 dozen)

• Coconut/olive oil cooking spray
• 3/4 cup (1 1/2 sticks) organic unsalted butter, cut into pieces
• 6 ounces organic semisweet chocolate, finely chopped
• 3 large eggs (organic, free-range, grass-fed)
• 1/2 cup packed organic light-brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 3/4 cup natural, unbleached all-purpose flour
• 1/4 cup plus 2 tablespoons dark rum
• Coarse sanding sugar, for rolling (I used a natural, raw, demerara-type sugar)

Forgot to include the main ingredient (chocolate!) in the above photo. Oops! :)

Baking Supplies

Assemble your ingredients and chop chocolate

My little kitchen helper :)

Directions

Preheat oven to 350. 

Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. 

Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. 

Set chocolate mixture aside.

Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. 

Stir in chocolate mixture.

Then, fold in flour.

Pour batter into prepared baking sheet. 

Spread evenly with a rubber spatula. 

Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. 

Let cool completely on a wire rack.

Break up brownie into small pieces

Transfer to the bowl of an electric mixer fitted with the paddle attachment. 

With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.

Shape into 1-inch balls, and roll in sanding sugar to coat. 

Transfer to a baking sheet; refrigerate, uncovered, until cold, about two hours. 

Serve chilled or at room temperature. 

• Rum balls can be refrigerated in an airtight container up to one week.