CHEESECAKE

This is a very simple cheesecake with options for making it without regular cream cheese or chicken eggs. I’ve discovered that even though I react badly to everything from a chicken (meat, feathers, and eggs), and to dairy products from A1-type cows, I can eat other kinds of eggs and the cheese, butter, and yogurt from goats and water buffalo. Remaking…

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KUMQUAT CAKE

Kumquats are usually hard to find and expensive, but I found some on sale at a local Asian market at a very good price. I like to use them in recipes that call for citrus zest because it is so much easier—you just pull out the pulp and use the whole, sweet skin as you would orange or lemon zest.…

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QUICK CHOCOLATE CAKE-IN-A-CUP

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You could be eating ooey, gooey, chocolatey cake in a matter of minutes! Ingredients: 2 tablespoons almond flour 1 tablespoon coconut flour 1 tablespoon cocoa powder ½ teaspoon baking powder A pinch of salt 1 large egg 1 tablespoon Natural Mate,* equal to 2 tablespoons sugar 1 tablespoon melted butter or coconut oil ½ teaspoon vanilla extract 2 tablespoons sugar-free…

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ALMOST APPLE TORTE

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After the hottest summer ever recorded here in the Pacific Northwest, we are suddenly back in the 60s with nothing but rain in the forecast. What can we do with all those tomatoes that don’t have enough summer left to ripen? Did you know that anything you can do with tart apples, you can do with green tomatoes? Surprisingly, green…

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YELLOW CAKE WITH CHOCOLATE BUTTER CREAM FROSTING

A rich, moist, basic cake that can be varied by using different flavorings, frostings, and toppings. It is sugar-free, grain-free, gluten-free, and delicious. ¾ cup (3 ounces or 85 grams) almond flour ¾ cup (3 ounces or 85 grams) coconut flour ¼ cup (2 ounces or 56 grams) granular erythritol or other bulk sweetener* 1 teaspoon baking powder A pinch…

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