Tricks AND Treats!
To trick or to treat? That is the question. I say, do both! With both fall and the holiday season now upon us, here are some quick tricks for 3 yummy (and healthier styled) treats that taste incredible and also contain some healthy benefits! Golden Milk:
Looking for a mid-day sweet treat that won't leave you feeling sluggish? Feeling cold and run down? Well, look no further this liquid gold will have you your immunity system and spirits back up and running in no time.
2 cups almond milk (we make our own, but if you don't have time, Califia Farms Pure Almond Milk is the bomb!) 1 tsp. turmeric powder (I juiced turmeric and it is not necessary and also very messy...go powder!) 1 tsp. grated ginger (ginger powder works too, but fresh is nice!) 1/2 tsp. coconut oil 1 Tbsp. raw honey 1/2 teaspoon cinnamon powder 1/2 teaspoon clove powder 1 pinch of fresh ground black pepper
1. Add all ingredients into a small saucepan. 2. Simmer on low heat until warm. 3. Pour into your favorite mug and enjoy!
Next up are 2 awesome recipes from my bud and talented baker, Lauren Dutton-Breen. She says that both are "divinely delicious" and I trust that (I have had the pleasure to indulge in the Carrot Cake and can vouch for that one!!)...
Gluten Free Carrot Cake:
1 pound carrots, finely grated (I recommend using a food processor) 3 large eggs, room temperature 1 c. sugar 1 c. brown sugar 1 1/2 c. canola oil 1/3 c. milk 2 tsp. vanilla extract 2 c. GF all-purpose baking flour (we love King Arthur’s All Purpose Baking. Note: this is different from King Arthur’s All-Purpose. The difference is huge.) 1/2 c. almond meal (just almonds pulsed into a powder using your food processor) 1/2 c. hazelnut meal (just hazelnuts pulsed into a powder using your food processor) 1 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground ginger 1/8 tsp. ground cloves
1/2 stick of unsalted butter (soft, room temp) 16 oz. cream cheese (soft, room temp) 1 tsp. vanilla extract dash of sea salt 1 1/2 c. powdered sugar (use more if you like your frosting sweeter vs. tangy)
1. Preheat oven to 350. 2. Grease 2 spring form cake pans. (we used one 9” and one 7” so we could have a tier cake thing happening but you could do both 9” or 7” for a taller cake...and don’t be shy with the greasing. We used coconut oil.) 3. In a medium bowl, whisk together flour, almond meal, hazelnut meal, baking soda, baking powder, salt, and spices. 4. In a large bowl, whisk together carrots, eggs, sugar, oil, milk, and vanilla extract. 5. Stir flour mixture into carrot mixture until it’s all mixed up really well. 6. Distribute batter evenly as possible into your springforms and pop them in the oven for 40 minutes or until nicely browned and a toothpick comes out clean. 7. Allow your cake to cool completely before icing. (We made the cake 24 hours before icing it)
1. Using an electric beater, cream together butter and cream cheese until smooth. Add vanilla extract and salt. Add powdered sugar about a half cup at a time. Mix well between each Assembly: 2. Place bottom layer of cake on cake stand/plate/whatever you want. Add a layer of icing. Place second layer on top, ice the top of that as well as the sides. 3. Enjoy!
1 1/2 c. almond meal (just almonds pulsed into a course powder using your food processor) *and I think you could use any nut, your favorite nut! 1/2 c. shredded coconut 3 Tbsp. coconut oil melted 3 Tbsp. Maple Syrup pinch of salt
1 c. full fat coconut milk 12 oz. bittersweet chocolate chopped into little pieces 2 tsp. vanilla extract
1 small box of raspberries, or use a big one if you want more fruit! *use any fruit that you like! a good squeeze of honey
1. Squeeze honey over raspberries, mix, and allow to sit until you serve your pie!
1. Preheat oven to 350. 2. Pulse almonds, coconut, and salt until finely ground. Add melted coconut oil and maple syrup until you start to see larger crumbs form and it will clump together like a dough. 3. Dump that out into a pie dish and press it down and into the sides until you have something that looks like a crust. If you can do a pretty crust, that’s great, but mine usually have a rustic look! 4. Bake until crust firms and browns a little, about 15 minutes. 5. Allow crust to cool completely before filling.
1. Put all your chocolate into a mixing bowl. 2. Bring coconut milk to a boil and pour it over your chocolate. Wait 1 minute, then mix it all together. Add your vanilla extract and mix well. 3. Pour chocolately goodness into pie shell. 4. Chill it in your fridge for a minimum of an hour. 5. Slice it up and put as many raspberries on it as you want and enjoy!
BOO-ya! Happy trick AND treating!