April 26, 2014

Spiced Carrot Cake Bites (SCD, GAPS, Paleo, No Added Sweetener)


Happy weekend everyone! I actually have this one off which is lovely. Although it is currently snowing. Not so lovely. I am so done with winter it isn't even funny! I guess the people that ski or snowboard are probably happy. I don't fall into either of those categories. Too bad.

In other happier news I only have 9 weeks left before fellowship starts in July. The days when my in house call duties end are finally almost here! Thank god. I will definitely not miss spending 26 hours at a time in the hospital that is for sure. Not even a little bit.

I have been trying to make more recipes that don't use any added sweeteners. This is the latest result of that mission and I have to say they are pretty darn yummy if you ask me! These are naturally sweetened with dates, apples and carrots. These can be eaten as a snack or dessert and hold up very well in the freezer if you want to save some for later! The pictures really don't do this one justice so you will just have to trust me that these taste way better than they look!

Enjoy!

Ingredients

2 cups dates (soaked for 10-15 minutes in warm water first to soften)
1 1/2 cups raw cashews (preferably soaked and dehydrated first)

1 1/2 cups shredded carrots
1 1/2 cups shredded apple (I used organic Pink Lady apples, but any sweet apple will do) 
1/3 cup coconut oil (Buy here
1 TBSP organic vanilla extract (Buy here
pinch sea salt
1 tsp ground cinnamon (Buy here
1/2 tsp ground nutmeg
1 tsp baking soda 

1/3 cup coconut flour (Buy here
2 cups finely shredded coconut 


Directions

1. Combine cashews and dates in a food processor until dates are pureed and cashews are finely ground
2. Turn a burner onto medium heat and add a medium sized sauce pan/pot to the burner
3. Add cashew-date mixture, shredded apples and carrots, coconut oil, vanilla and spices to pot and heat until the oil dissolves and the mixture stirs easily
4. Remove the pot from the heat and add the coconut flour and shredded coconut. Stir well to combine all the ingredients (using a pastry blender is the easiest way if you have one). 
5. Turn your oven onto 350 F
6. Grease a cookie sheet with butter or coconut oil (or you could use a baking sheet lined with parchment paper if you have some) 
7. Form the mini cakes by pressing the carrot cake mixture into the palms of your hands forming 1.5 inch "cakes ** see pictures below
8. Place the cakes onto your greased cookie sheet and bake for 13-17 minutes (until the bottoms turn golden brown)
9. Remove from the oven and allow your cakes to cool
10. Once cool you can add the optional icing (see below) or enjoy them without. They are good both ways I promise 

Optional Icing Ideas

2. Orange Cream Icing (recipe will be posted soon I promise) 
3. Melted coconut butter (or cream or manna): simply heat your coconut butter in the microwave until soft and top your mini cake with as much as you want!






Please let me know what you think of these! I always love hearing from you. Happy weekend everyone. 

2 comments:

  1. YUM! looks awesome. We will have to make these sometime!

    ReplyDelete