Wedding Cake with Almond Buttercream Frosting

As I mentioned in my last post, Bill and I recently celebrated our third wedding anniversary. I have a lot of wonderful memories from our wedding day. Our wedding was a small, low-key affair with 40 of our closest friends and family members. We held the ceremony and the reception in the nature center at our favorite local park. The ceremony was short and sweet, and it was followed by an evening of great food, mingling, and dancing.

And did I mention that there was cake? We had a triple-layer almond cake with almond buttercream frosting. It was incredibly moist, decadent, and oh-so-delicious. Just look at the smiles on our faces!


I still have very fond memories of that cake. So what better way to celebrate our anniversary than by enjoying some almond wedding cake? Since our actual wedding cake is long-gone, I decided that it would be fun to see if I could create a healthier wedding cake recipe without refined sugar. The cake part was easy; I made a couple of miniature double-layer cakes using my trusty triple almond cake recipe. The frosting, however, was a bit more challenging -- how do you make a good buttercream frosting without butter or powdered sugar? But I always enjoy a good challenge, especially when the challenge involves cake.

Luckily, I was able to find some good inspiration from the blogosphere. A few months ago, Bill and I tried a chocolate chip cookie dough dip recipe from Chocolate Covered Katie (one of my favorite healthy food bloggers). The dip uses garbanzo beans as a base. Although this may sound a little unusual, the dip was wonderful, and it didn't taste like beans at all. So, why not try using beans as the base for frosting?

I got out the food processor and started experimenting. I decided to use great northern beans for this recipe. They have a very mild flavor, and they turned out to be the perfect consistency for a thick frosting. I added a generous dose of almond butter, and I also threw in some almond extract for a little bit of extra almond flavor. Finally, I sweetened the frosting with a combination of agave nectar and stevia.

The final product is rich, slightly sweet, and very almondy. And you would never guess that it contains beans. I confirmed this theory by letting Bill taste test the leftover frosting and asking him to guess the ingredients. He heartily approved of the frosting, and he wasn't able to guess that beans were one of the ingredients.

Bill and I had a great time eating our mini wedding cakes and reminiscing about our wedding day. I think this may become an annual tradition.

Enjoy!



Almond buttercream frosting
Gluten-free, refined sugar-free, vegan
Makes a little over 1 cup

1 cup canned great northern beans, rinsed and drained
¼ cup almond butter
2 Tbsp. agave nectar
2 packets stevia
1 tsp. pure almond extract

Place all ingredients in a food processor and process until smooth. Serve with triple almond cake.



I'm sharing this recipe on Slightly Indulgent Tuesday.

Curried Lentils & Sweet Potatoes

Bill and I will be celebrating our third wedding anniversary on Wednesday, and I'm feeling a bit nostalgic today. In some ways, it's hard to believe that it's already been three years, because the time has really flown by. On the other hand, sometimes it's hard to believe it's only been three years, because our lives have melded together to the point where it's hard to remember back to a time when we weren't married. Either way, it's been a great three years, and we're looking forward to our next 73 years (give or take) together.

So, what does all of this have to do with cooking, you ask? When Bill and I got married, we received quite a few kitchen-related wedding gifts (apparently our friends and family know us pretty well). One of the more creative gifts that we received was a gift certificate to a local spice store. Bill and I had a field day at the spice store, and we're still enjoying our stockpile of spices. We picked out a wide array of spices, including curry powder, toasted onion powder, cumin, and pumpkin pie spice, just to name a few. It's been a fun gift, because every time we dip into our stash of spices, it reminds us of the friends who gave us the gift.

Have you ever noticed how the right combination of spices can make the difference between a so-so meal and a spectacular meal? That's certainly the case with today's recipe. The recipe starts with lentils, sweet potatoes, and diced tomatoes, but it's the spices that really steal the show. We threw in a generous dose of curry powder (part of the aforementioned stockpile that we purchased with our wedding gift certificate). The curry gives the dish a warm, Indian flavor and a vibrant yellow hue. We also added some red pepper flakes and garlic to give the recipe a bit of kick, and we added some fresh ginger to round out the flavors. Lastly, we threw in some coconut milk to give the dish a rich, creamy flavor. The resulting meal is flavorful and spicy without being overpowering. It's also a great source of fiber and protein (thanks to the lentils), as well as antioxidants (thanks to the sweet potatoes).

Enjoy!



Curried Lentils & Sweet Potatoes (makes 4 servings)
Gluten-free, vegan

1 Tbsp olive oil
1/2 tsp red pepper flakes
1 tsp minced garlic
2 Tbsp fresh ginger, peeled and finely diced
1 can diced tomatoes with green chilies (I used Rotel)
2 cups water
1 Tbsp curry powder
1 cup red lentils (dry)
2 medium sweet potatoes, scrubbed and cut into ¼” chunks
2/3 cup coconut milk (regular or light)

Heat olive oil over medium heat. Add red pepper flakes, minced garlic, and ginger, and saute until garlic is lightly browned, about 2 minutes. Stir in the tomatoes, water, curry powder, lentils, and sweet potatoes. Cover and simmer until lentils and sweet potatoes are tender and the liquid is absorbed, about 20-25 minutes. Stir in the coconut milk, and simmer 5 more minutes.

St. Patrick's Day Wasabi Pea Burgers

Greetings, and happy St. Patrick's Day!

When you think of St. Patrick's Day, what foods come to mind? Corned beef and cabbage? Green beer? Perhaps some green eggs and ham?

How about green burgers? That's right, green burgers.



Bill and I have been experimenting with a variety of veggie burger recipes lately. Heck, with all of the recent news stories about ground beef containing pink slime, veggie burgers seem like a very appealing alternative. For our first foray into the world of veggie burgers, we tried a yummy black bean burger recipe from Daily Garnish. Once we had gotten the hang of making veggie burgers, we decided to branch out and start experimenting with different types of legumes and different flavor combinations. For our next attempt, we whipped up a batch of lentil burgers, which turned out to be very tasty (I'll share the recipe in an upcoming post).

A few days later, I was staring at the collection of dried beans in our cupboard and looking for inspiration for our next batch of veggie burgers. The bag of split green peas caught my eye. With St. Patrick's Day coming up, I thought it would be fun to make a green veggie burger by substituting split peas for the lentils in my lentil burger recipe. I soon learned that cooked split peas have a somewhat different texture than cooked lentils, so I had to improvise a bit with the recipe. Nonetheless, I had a lot of fun creating -- and eating -- my green burgers.

In keeping with the St. Patrick's Day theme, I threw in some green wasabi paste to give the burgers a little bit of kick, and I topped the burgers with sliced avocado. Bill and I ate the burgers with flax flat bread and a side of steamed broccoli. It was a flavorful, fun, and delightfully green meal -- perfect for St. Patrick's Day.

Enjoy!


Wasabi Pea Burgers (makes 4 burgers)
Vegan, Gluten-free

1 cup split green peas (dry)
2 cups water
1 Tbsp ground flax seed
3 Tbsp water
½ cup rolled oats
½ cup grated carrot
½ cup garfava flour
½ tsp salt
2 Tbsp wasabi paste
1 avocado, sliced

1. Rinse the split peas, and place in a pot with 2 cups water. Bring to a boil, then cover and simmer until the water is absorbed and the peas are tender, about 25 minutes.
2. In a small bowl, stir together the ground flax seed and 3 Tbsp water. Let stand for 5-10 minutes or until the mixture thickens.
3. Place the oats in a blender or food processor, and process until coarsely ground.
4. Transfer the cooked split peas to a large bowl, and mash using a potato masher. (It’s OK if a few lumps remain.) Add the flax seed mixture, oats, carrot, garfava flour, salt, and wasabi paste, and stir to combine.
5. Shape the mixture into patties. Cook the patties in a non-stick skillet over medium heat until lightly browned on both sides.
6. Top the burgers with sliced avocado and additional wasabi paste, if desired.

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This recipe is posted on Slightly Indulgent Tuesday

Hearty Chocolate Cherry Oatmeal

A few weeks ago, I confessed to eating cake for breakfast. Today, I have another confession to make: I also like to eat chocolate for breakfast. And why not? With its rich array of antioxidants, I think chocolate is a terrific way to start the day.

I came up with this recipe during a recent vacation. Bill and I spent a glorious week cross country skiing in Keystone, Colorado. (We also found plenty of time for napping, relaxing in the hot tub, and enjoying some great meals.) The snow was a bit thin, but we still managed to get in some epic days of skiing. I even managed to cover 31 miles on our final day of cross country skiing. While I was doing my ski marathon, Bill decided to tackle the most challenging cross country ski trails that he could find, with impressively steep climbs and death-defying descents.

Needless to say, all of this skiing required some serious fuel. We needed a hearty and filling breakfast that would provide lasting energy for a long day of skiing. I've been on a bit of a chocolate-cherry kick lately, so I decided to create an oatmeal version of my favorite chocolate cherry cake. The oatmeal provides some good carbs for long-lasting fuel, and I also added protein powder and almond butter to give the meal a little extra staying power.

I like to use hemp protein powder in this recipe. Lately, I've been trying to wean myself from the overly processed, artificially sweetened whey protein powder that used to be a staple in my morning smoothies. I've discovered that hemp protein is a great alternative, because it's a raw, whole food that's rich in protein (including all 10 essential amino acids), fiber, and omega-3 fatty acids. Hemp is also an environmentally responsible source of protein, because it grows like a weed (pardon the pun), and it can be grown efficiently without irrigation or pesticides. As an added bonus, hemp protein has a delicious, earthy flavor that complements chocolate very nicely. If you don't have hemp protein powder on hand, feel free to substitute whatever type of protein powder you prefer. I've also made this recipe with brown rice protein powder, which was quite tasty.

I made this recipe frequently during our ski trip, and it kept us going strong until lunch time. Even if your agenda doesn't include a full day of cross country skiing, this is a tasty and satisfying breakfast that will give you the energy you need to power through a full morning of meetings at the office, or whatever other challenges life throws your way.

Enjoy!

Note from the photographer:  This photo has been post processed as an HDR

Hearty Chocolate Cherry Oatmeal (makes 1 serving)
Gluten-free, refined sugar-free, vegan

1/2 cup rolled oats
2 Tbsp hemp protein powder (or other protein powder of choice)
1 Tbsp unsweetened cocoa powder
1 packet stevia (or other sweetener to taste)
1 cup almond milk
1 Tbsp almond butter
1 cup frozen cherries

In a small bowl, stir together the oats, protein powder, cocoa powder, and stevia.

Place the almond milk and almond butter in a small sauce pan over medium high heat. Once the milk reaches a gentle boil, reduce the heat to medium, and stir in the oat mixture. Continue cooking, stirring frequently, until the oatmeal reaches your desired consistency. Stir in the cherries, and continue cooking just until the cherries are thawed. Transfer to a bowl and serve.

Triple Almond Cake

Bill and I had company over the weekend! Marty and Hal (my parents), drove up from Kansas to spend the weekend with us. Bill and I had a great time hanging out with my parents, and Marty even brought us some colorful plates, dishes, and other accessories to use in future photo shoots. Marty and Hal also graciously volunteered to serve as taste testers for today's recipe. It was a tough job, but somebody had to do it! They gave the almond cake two thumbs up. (And I'm certain that their reviews weren't at all biased by the fact that they're my parents.)

I call today's recipe "Triple Almond Cake" because it gets its flavor from toasted almonds, almond flour, and almond extract. Yes, it's a veritable trifecta of almondy goodness. And if that isn't enough to satisfy your almond cravings, you can even use almond milk for the liquid in this recipe. The almonds and the almond flour are good sources of healthy fats and vitamin E, and they give the cakes a nice, rich flavor. The cake is delicious on its own or topped with a scoop of vanilla ice cream.

Enjoy!


Triple Almond Cake (makes 2 servings)
Gluten-free, refined sugar-free, vegan

2 Tbsp. slivered almonds
3 Tbsp. almond flour
3 Tbsp. garfava flour (or other flour of choice)
½ tsp. baking powder
¼ tsp. cinnamon
⅓ cup date paste* (see below for instructions)
⅓ almond milk (or other milk of choice)
½ tsp. pure almond extract

Preheat oven to 350 degrees. Spray 2 ramekins with cooking spray.

Spread the almonds on a baking sheet, and toast in the oven until lightly browned. Combine the flours, baking powder, and cinnamon. Stir in wet ingredients and toasted almonds. Pour batter into the ramekins. Bake until the cakes start to pull away from the edges of the ramekins, about 30 minutes.

* To make date paste: Soak 8 ounces of dried dates (approximately 1½ cups) in 1 cup hot water for 15 minutes. Pour the dates and the soaking liquid into a blender or food processor, and blend until smooth. This will make approximately 1½ cups of date paste. Save the remaining date paste for another use.

This recipe is posted on Slightly Indulgent Tuesday
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Fool-proof Flax Flatbread

The topic for today's post is a recipe and a tongue-twister, all rolled into one: Fool-proof Flax Flat Bread. Go ahead, try to say that five times fast.

Bill and I are big fans of flat bread. We like to eat it with hummus, dip it in olive oil for an appetizer, use it to make sandwiches, or just eat it plain for a quick snack or side dish. Lately, I've been looking for a good homemade flat bread recipe to replace the packaged version that we usually buy at the grocery store. After experimenting with various combinations of ingredients, I've come up with a recipe that's so tasty that I may never go back to store-bought flat bread.

This recipe has a healthy dose of ground flax seed, which is an excellent source of omega-3 fatty acids. I call the recipe "fool-proof" because you basically can't mess it up. Since this is a flat bread -- rather than a yeast bread -- you don't have to worry about getting the yeast to just the right temperature, kneading the dough, or getting it to rise.

It's also a very flexible recipe, meaning that you can pretty much throw in whatever ingredients you have on hand. (In keeping with the tongue-twister theme, I suppose I could have called this recipe "Fabulously Flexible, Fool-proof Flax Flat Bread." But that might be overdoing it.) I've made this recipe with various combinations of spelt, garfava, buckwheat, brown rice, and/or teff flour, and they were all delicious. You can also substitute regular milk or even water for the almond milk, depending on your preference. And lastly, you can use any combination of spices and seasonings to suit your taste.

The bread only requires a few minutes of prep time, so I like to whip up a batch before dinner and eat it fresh out of the oven.

Enjoy!

Fool-proof Flax Flat Bread
Gluten-free, dairy-free

¼ cup ground flax
¼ cup rolled oats
½ cup whole-grain flour of choice (I like ¼ cup garfava flour + ¼ cup buckwheat or teff)
½ tsp baking powder
½ tsp guar gum (optional; see note below)
½ tsp onion powder
1 tsp dried thyme
¾ cup almond milk
1 Tbsp cider vinegar
1 Tbsp olive oil
1 tsp honey

Preheat oven to 350 degrees. Spray an 8x8” baking pan with cooking spray.

Combine dry ingredients in a medium-sized bowl. Add wet ingredients, and stir until well combined. The mixture should be thin enough that you can easily spread it in the bottom of the pan. (The exact amount of milk needed will vary slightly, depending on the type of flour you use.)

Spread the mixture in the baking pan. Bake until firm and lightly browned, about 25 minutes. Serve warm.

Store any leftovers in the refrigerator, and eat within 1-2 days.

NOTE: The guar gum in this recipe is optional. If you omit the guar gum, the bread will be slightly crumbly (but still very tasty). If you plan to use the bread for sandwiches, you may want to add the guar gum to provide a bit of structural integrity.

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This recipe is posted on Slightly Indulgent Tuesday.

Cheesecake: 4th Time is a Charm!

I love tinkering in the kitchen and creating new recipes. When I first decided to get in touch with my inner chef, I started by creating several healthy cake recipes. Most of my efforts were reasonably successful. Encouraged by these initial successes, I decided to tackle something a bit more challenging: cheesecake. I figured that every chef ought to have a good cheesecake recipe in her repertoire, and besides, how hard could it be?

Well, it turned out that developing a good cheesecake was a bit more difficult than I had anticipated. There are gazillions of cheesecake recipes available on the internet, but I wanted to create a healthier version using wholesome, nutritious ingredients (no white sugar and no graham crackers out of a box). So I ventured into the test kitchen, rolled up my sleeves, and began tinkering with crust recipes and various combinations of cheeses. Bill was always a good sport about taste-testing my concoctions, but I'll be honest -- my first few attempts turned out pretty poorly. The cheesecakes usually tasted pretty good, but they never came out quite right. The edges of the cake got too brown, the cakes dried out, and the crust always seemed to get overdone.

After doing a bit of internet sleuthing, I discovered that baking your cheesecake in a water bath (see instructions below) can help to prevent all of the problems that I've described above. On my fourth attempt, I finally succeeded in baking a really good cheesecake.

The filling consists primarily of ricotta cheese and cottage cheese, sweetened with agave nectar. I've tried various combinations of ricotta, cottage, and cream cheese, and they all produced tasty results. However, the ricotta/cottage cheese combo is my favorite so far, because it produces a moist, creamy cheesecake with a slightly tangy flavor. Feel free to experiment with different kinds of cheese and find the combination that you like best. Baking times may vary slightly, depending on the type of cheese(s) you use.

Also, I recommend using low-fat (rather than fat-free) cheese. Your cheesecake will be much creamier and tastier if you use cheese that has a little bit of fat in it. Also, when I perused the dairy aisle at my grocery store, I discovered that most fat-free cheese products include a lot of artificial flavorings, thickeners, and other ingredients that aren't found in nature. (Sodium tripolyphosphate? Um, no thank you.)

So, without further ado, here's the recipe. Enjoy!



Raspberry cheesecake (makes 4 servings):
Wheat-free, free of refined sugars

Crust
½ cup oats
¼ cup spelt flour (or other flour of choice)
2 Tbsp agave nectar
2 tsp. olive oil

Filling
1 cup low-fat ricotta cheese
½ cup low-fat cottage cheese
1 egg
¼ cup agave nectar
1 Tbsp. freshly squeezed lemon juice
Zest of 1 lemon

Raspberry topping
1 Tbsp. freshly squeezed orange juice
1 tsp. agave nectar
1 cup fresh raspberries

Preheat oven to 350 degrees. Spray four ramekins (8 to 10 ounces each) with cooking spray.

To make the crust, place the oats and flour in a food processor, and pulse until the oats are coarsely ground. Add the agave nectar and olive oil, and process until the mixture is crumbly. Press the mixture into the bottom of the ramekins.

To make the filling, place all filling ingredients in the food processor, and process until smooth. Pour the filling into the ramekins, on top of the crust.

Fill a large baking pan (or two small baking pans) with hot (not quite boiling) water, so that the water is about 1 to 1.5 inches deep. Place the ramekins in the hot water, and then place the entire pan into the oven. Bake until cheesecakes are nearly set in the center, about 45 minutes. Remove cheesecakes from the water bath, and chill before serving.

To make the topping, stir together the orange juice and agave nectar. Add the raspberries and stir gently to coat the berries with the orange juice mixture. Spoon topping on top of cheesecakes.

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This recipe is posted on Slightly Indulgent Tuesday

Dark Chocolate Cherry Cake

When you think of Valentine's Day, what's the first food that comes to mind?

If you answered "chocolate", then I have just the recipe for you: Dark Chocolate Cherry Cake. This is a decadent, dark chocolate cake filled with moist, sweet cherries. It's like a chocolate-covered cherry in cake form. This recipe is great for a decadent Valentine's Day treat, but it's also easy enough to make for a quick weeknight dessert. And did I mention that it's also gluten-free and free of refined sugar? But don't worry -- it's still every bit as tasty as a traditional chocolate cake recipe. (I've made this recipe for Bill a couple of times over the past few weeks, and he will vouch for the fact that it's delicious.)

So, what's the secret to making a chocolate cake that's yummy but also nutritious? First, the cake is sweetened entirely with pureed dates. Dates are a great natural sweetener, and they're also a good source of fiber, vitamins, and minerals. As an added bonus, the dates make the cake so moist that you don't need to add any oil or butter. The recipe also includes cocoa powder and cherries, both of which are good sources of anti-oxidants. I like to make the cake with sorghum flour, which is gluten-free and a good source of protein and fiber. But feel free to use whatever variety of flour you prefer.

Wow -- writing this post is making me hungry. I think I'll go bake some dark chocolate cherry cake for my Valentine.

Enjoy!

(click on images for larger pictures)

Dark chocolate cherry cake (makes 2 servings):
Gluten-free, free of refined sugars

¼ cup sorghum flour (or other flour of choice)
3 Tbsp. cocoa powder
½ tsp. baking powder
⅓ cup date paste* (see below for instructions)
⅓ cup milk (I used almond milk, but I think regular milk would be fine, too)
½ tsp. almond extract
½ cup pitted cherries, halved** (see note below)

Preheat oven to 350 degrees. Spray 2 ramekins with cooking spray. Combine dry ingredients. Add the date paste, milk, and almond extract, and stir until moistened. Gently fold in the cherries. Pour batter into ramekins. Bake for 30 minutes or until the cakes start to pull away from the edges of the ramekins.

Cool for 5 minutes before serving.

* To make date paste: Soak 8 ounces of dried dates (approximately 1½ cups) in 1 cup hot water for 15 minutes. Pour the dates and the soaking liquid into a blender or food processor, and blend until smooth. This will make approximately 1½ cups of date paste. Save the remaining date paste for another use.

** You can use either fresh or frozen cherries for this recipe. If you use frozen cherries, just be sure to thaw them first. I find that the frozen cherries usually give off some juice as they thaw -- I like to save the juice and use it to replace some of the milk in the recipe.

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This Recipe is posted on: Slightly Indulgent Tuesday

Pear Ginger Pancakes

One of the best gifts that Bill and I received for Christmas this year was a subscription to the Harry & David Fruit of the Month Club. (Thanks, Mom and Dad!!) Once a month, a box full of delicious, fresh fruit magically appears on our doorstep. Earlier this week, the Harry and David elves brought us a lovely box of pears. We decided to celebrate by making pear ginger pancakes.

This is recipe is great for an easy, tasty weekend brunch. The pears make the pancakes so sweet and juicy that you don't even need to add syrup. The oatmeal gives the pancakes some nice staying power, so they'll leave you feeling satisfied and energetic. But the ingredient that really sets these pancakes apart is the fresh ginger. It adds a bit of extra "zing", and it complements the pears very nicely. You can find fresh ginger in the produce aisle at most grocery stores.

I used a combination of buckwheat flour and sorghum flour. Both are gluten-free, and the buckwheat gives the pancakes a nice, hearty, slightly earthy flavor. As usual, feel free to experiment with whatever flours you prefer.

Enjoy!

Pear ginger pancakes
Gluten-free, refined sugar-free
Makes 4 large pancakes

¾ cup rolled oats
1 cup milk
1 egg, lightly beaten
1 Tbsp agave nectar
½ cup flour (I like to use ¼ cup buckwheat + ¼ cup sorghum)
1 tsp baking powder
1 tsp cinnamon
2 medium pears, diced
¼ cup fresh ginger, peeled and finely diced

In a large bowl, combine the oats and milk. Refrigerate for one hour or overnight to allow the oats to absorb the milk.

Heat a lightly oiled frying pan or griddle over medium high heat (or use an electric griddle with the temperature set to 375 degrees).

Stir the egg and agave nectar into the oatmeal mixture. Add the flour, baking powder, and cinnamon, and stir until combined. Gently stir in the pear and ginger.

Ladle batter onto the griddle. Brown on both sides. Serve warm.

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This recipe is posted on Slightly Indulgent Tuesday

Peanut Butter Chocolate Chip Cakes

Today's recipe is one of my favorites, because it's one of the first recipes that I ever created. I've been cooking and baking for almost as long as I can remember, but my baking endeavors almost always involved a recipe. Sure, I would make a few tweaks here and there, but I rarely deviated too far from the basic recipe.

Then a couple of months ago, I came across an incredible recipe for date brownies from Simply Sugar and Gluten Free. This got me thinking: if brownies sweetened with dates taste this good, why not make a cake that's sweetened with dates? However, I had a hard time finding a good recipe for such a cake. So I decided to do something bold and daring: I ventured into the kitchen without a recipe. (Yes, that's just the kind of crazy and spontaneous person that I am.)

I started by throwing some dry ingredients into a bowl, and then I stirred in some date paste. The mixture seemed a bit too dry, so I added some milk until it resembled cake batter. Then I threw in some Ghirardelli dark chocolate chips. Honestly, I don't think it's possible for a recipe to turn out badly if it contains dark chocolate. Finally, I poured the batter into some ramekins, shoved them into the oven, and hoped for the best.

Twenty-five minutes later, with a bit of trepidation, I pulled my creation out of the oven. They looked pretty good, but how would they taste? In a word, terrific! The dates gave the cake a wonderfully sweet taste and moist texture. And the chocolate chips certainly didn't hurt either. (This isn't to say that my recipes are always successful on the first try. In an upcoming post, I'll tell you about my trials and tribulations in trying to create the perfect cheesecake recipe.)

I like to make this recipe using a combination of spelt flour and garfava flour. Both flours have a pleasant, nutty taste that complements the peanut butter flavor in this recipe very nicely. Sorghum flour also works very nicely for a gluten-free version. However, the recipe is pretty flexible, so feel free to substitute whatever variety of flour you have on hand. The recipe makes two mini-cakes, which is perfect if -- like me -- you live in a small household. However, you can easily double (or triple or quadruple) the recipe if you're baking for a larger crowd.

Enjoy!

Peanut Butter Chocolate Chip Cakes
Makes 2 servings

¼ cup flour (I like to use spelt, garfava, and/or sorghum)
2 Tbsp. PB2 peanut butter powder (available in the health food section at most grocery stores, or here)
½ tsp. baking powder
⅓ cup date paste* (see below for instructions)
⅓ cup milk (I like to use almond milk, but regular milk works fine, too)
½ tsp. vanilla extract
2 Tbsp. chocolate chips

Preheat oven to 350 degrees. Spray 2 ramekins with cooking spray. Combine dry ingredients. Stir in wet ingredients and chocolate chips. Pour batter into ramekins. Bake for 25 minutes or until the cakes start to pull away from the edges of the ramekins.

* To make date paste: Soak 8 ounces of pitted dates (approximately 1½ cups) in 1 cup hot water. Puree in a food processor until smooth. This will make approximately 1½ cups of date paste. Save the remaining date paste for another use. Date paste will keep for a week or more if stored in a tightly covered container in the refrigerator.


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This recipe is posted on Slightly Indulgent Tuesday and Whole Food Wednesday

Apple Cinnamon Energy Bars

It's late in the afternoon. The work day is winding down, and you're looking forward to escaping from the office and getting in a good bike ride, run, or (insert your favorite activity here). There's just one problem: lunch was 4 (or more) hours ago, and your energy level is starting to dip. You need some high-quality pre-workout fuel, and that bag of animal crackers from the vending machine just isn't going to cut it.

Does this scenario sound familiar? For me, it's pretty much a daily occurrence. Consequently, I'm always looking for tasty, nutritious, and portable snacks to give me a quick energy boost before my afternoon workout. That's why I love these Apple Cinnamon Energy bars -- they're great for a pre-workout snack, or anytime you need a quick, nutritious snack.

The bars provide a nice combination of carbohydrates (from oatmeal, apples, and raisins), protein (from yogurt and whey protein powder), and healthy fats (from ground flax seed). The recipe is free of refined sugars, but the apples and raisins provide just the right amount of sweetness.

I use whey protein powder in this recipe, but I'm sure you could substitute another type of protein powder if you prefer. And feel free to experiment with different flavors of protein powder. I usually use Optimum Nutrition Double Rich Chocolate, since that's what we have on hand. I realize that apple + chocolate sounds like an odd combination; however, the protein powder has such a mild chocolate flavor that I really can't taste the chocolate in the final product.

It only takes a few minutes to whip up a batch of these bars, and you probably have most of the ingredients on hand. Plus, they're easy to stash in your workout bag for a quick snack on the way to the gym. I've found that these bars give me the boost of energy that I need to power through my afternoon workouts. And they're definitely much tastier than anything that I could get out of the vending machine!

Enjoy!

Apple cinnamon energy bars (makes 8 servings)
Refined sugar-free; can be made gluten-free

1 cup rolled oats
¼ cup ground flax seed
2 scoops (60 grams total) whey protein powder (any flavor)
½ cup raisins
1 tsp cinnamon
½ tsp baking soda
1 large apple, grated (leave the skin on for maximum nutrition)
6 ounces plain yogurt

Preheat oven to 350. Spray an 8x8 baking dish with cooking spray. Stir together the dry ingredients. Add the grated apple and yogurt, and stir until all ingredients are moistened. Spread the mixture in the baking dish. Bake until firm and slightly browned on top, about 28 minutes.

Cut into 8 bars. Store in the refrigerator.

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This recipe is posted on Slightly Indulgent Tuesday

Million Dollar Carrot Cake

I have a confession to make. I like to eat carrot cake for breakfast. OK, I know what you're probably thinking: "What? This is supposed to be a healthy recipe blog, and you're writing a post about eating cake for breakfast?!" Well, let me assure you that this carrot cake actually makes for a very healthy and satisfying breakfast. In fact, the first time I made this recipe for Bill, he commented that he felt like a million bucks after eating it, which is how the recipe came to be known as "Million Dollar Carrot Cake."

I've always been a big fan of carrot cake -- sweet, moist, carroty cake covered with rich cream cheese icing... what's not to love? Actually, there is one thing that I don't love about carrot cake: most carrot cake recipes call for copious amounts of white flour, white sugar, and butter. While this makes for a tasty dessert, it usually leaves me feeling a bit sluggish and "blah" afterwards. So, I set out to create a healthier (but still delicious) carrot cake recipe.

First, I replaced the white flour with buckwheat flour. Buckwheat flour is a gluten-free flour that's high in protein and fiber, and it has a pleasant, slightly earthy flavor. You can substitute another variety of whole grain flour if you prefer, but I've found that the flavor of the buckwheat flour complements the other flavors in this recipe very nicely.

Next, I used dates to replace all of the refined sugar in the cake. If you become a regular reader of this blog, you'll soon discover that dates are one of my favorite ingredients for baking. They're naturally sweet and delicious, and they're high in fiber, vitamins, minerals, and several other nutrients that I can't even pronounce. (Flavonoid polyphenolic antioxidants, anyone?) I also threw in some raisins and grated apple for added sweetness.

Finally, I replaced the traditional cream cheese frosting with a topping made of low-fat ricotta cheese and agave nectar. The ricotta cheese has a rich, creamy texture, but it's much lighter and fluffier than cream cheese. As an added bonus, ricotta is a good source of protein.

The result was a moist, tasty carrot cake that's decadent enough to serve for dessert, yet healthy enough to serve for breakfast. Are you getting hungry yet? Without further ado, here's the recipe. Enjoy!

Million Dollar Carrot Cakes
Gluten-free and free of refined sugars
Makes two generous breakfast/brunch-sized servings or four dessert/snack-sized servings

Cake ingredients:
½ cup buckwheat flour
¾ tsp. baking powder
1 tsp. cinnamon
½ cup date paste* (see below for instructions)
½ cup milk (I usually use almond milk, but regular milk would be fine, too)
½ cup grated carrots
½ cup grated honeycrisp apple
¼ cup raisins

Topping ingredients:
½ cup low-fat ricotta cheese
1 Tbps. cinnamon-flavored agave nectar

Preheat oven to 350 degrees. Spray 4 ramekins (8-10 ounces each) with cooking spray. Combine dry ingredients. Stir in date paste and milk. Add carrots, apple, and raisins, and stir to combine. Pour batter into ramekins. Bake for 30-35 minutes or until cakes start to pull away from the edges and a knife inserted in the center comes out clean.

To make the topping, stir together the ricotta cheese and agave nectar. Spread on top of cakes just before serving. Garnish with shredded carrots, a dusting of cinnamon, and a drizzle of agave nectar.

When serving these cakes for breakfast or brunch, I like to make "double decker" cakes by layering a cake, a dollop of the ricotta topping, another cake, and another dollop of the ricotta topping on each plate.

* To make date paste: Soak 8 ounces of pitted dates (approximately 1½ cups) in 1 cup hot water. Puree in a food processor until smooth. This will make approximately 1½ cups of date paste. Save the remaining date paste for another use. Date paste will keep for a week or more if stored in a tightly covered container in the refrigerator.

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This post is part of Slightly Indulgent Tuesday

Welcome!

Greetings, and welcome to High Octane Cooking! Please join us for our culinary adventures as we seek to bring you delicious, creative, and nutritious recipes.

We are a husband-and-wife team who share a passion for outdoor adventures and great food. When we're not playing outside or tinkering in the kitchen, we work as an actuary (Carrie) and an information technology professional (Bill). We enjoy leading an active lifestyle that includes swimming, biking, running, hiking, and skiing, among other things. Over the years, we've discovered that the food that we eat has a significant impact on our athletic performance, as well as our energy levels and our general sense of well-being. We are still learning and experimenting, and we certainly don't claim to be experts in the field of nutrition. However, through trial and error, we've arrived at a style of cooking that generally leaves us feeling happy, satisfied, and energized.

We believe that food should be a source of pleasure as well as nourishment. While we don't adhere to any particular diet, we do try to incorporate plenty of fruits, veggies, lean protein, and healthy fats into our diet. We also try to avoid refined sugar, white flour, and overly processed foods to the extent reasonably possible. However, we try not to be overly strict or rigid, and we do allow ourselves plenty of small indulgences. After all, what's the point of following a strict diet and living to be 100 if you can't enjoy some good Ghirardelli chocolate along the way?

If you're like us, you probably don't have time to prepare a recipe that calls for 23 different ingredients and requires you to use a mixer, a food processor, and numerous other kitchen gadgets. Therefore, we try to keep our recipes relatively simple and easy to prepare.

We enjoy trying out new foods and new cooking techniques. For example, in our quest to include more whole grains in our diets, we've begun experimenting with a variety of whole grain flours in our baking. (Spelt, buckwheat, and garfava flours are a few of our current favorites.) We hope that our recipes will inspire you to try some foods that you haven't tried before, and maybe even a few foods that you haven't heard of before. However, if a recipe calls for an ingredient that you don't have on hand or can't find at the grocery store, don't worry. Most recipes are fairly flexible, so feel free to substitute as you see fit. Ingredient substitutions may alter the flavor or texture of your foods, but experimentation is half the fun of cooking.

We hope that you enjoy our recipes, and we hope that they will provide good fuel for all of your adventures.