- 1/4 cup organic coconut oil
- 1/2 cup soy free earth balance
- 1/3 cup organic sugar or honey
- 4 organic free range eggs
- 2 tsp. organic vanilla
- 1/2 cup organic almond milk
- 1 1/2 cups almond Flour
- 1/2 cup organic coconut flour
- 2 tsp. organic baking powder
- 1/4 tsp. Himalayan Salt
Cream the shortening and sugar until smooth. One at a time add the eggs until each is fully blended with the sugar mixture. Add Almond Milk and Vanilla and blend a bit more.
In a separate bowl combine flours, baking powder and salt and gently fold together.
While liquid mixture is on low speed slowly add large heaping spoonfuls of flour. Mix each spoonful thoroughly before adding the next, this ensure a lighter fluffier cake! Without the gluten proper mixing has a huge impact on helping with the heaviness of the flours used.
Grease and flour a 13 x 9 pan. Spread cake mixture evenly. This is a thin cake kind of like a brownie. The flavor can accommodate any topping of your choice, I prefer fruit with melted cacao or you could use cashew cream and strawberries.
- 1 – 2 chunks raw cacao
- 1 chunk raw cacao butter
- 1 handful chocolate chips (with at least 50% cacao)
- Sliced fruit of season right now its bananas
This is a quick and easy way to make use of what you have in your garden or your fridge. Pizzas are the most forgiving thing because most things taste great heated together with a bit of cheese (Diaya not dairy) and bread! When I’m in a pinch and do not feel like making everything from scratch I use Almond Glory pizza crust. They are in the frozen gluten-free section at my local whole foods. What I like most about these crusts they can handle some serious weight and you cook them in the little black plates they come in so clean up is very easy.
On this pizza I put a bit of organic marinara sauce and then two flavors of Diaya Cheese (Mozzarella and Pepper-jack shreds) Then from my garden I cut up a sweet onion and a hippy looking heirloom roma tomato that is green and red and from my fridge some crimini mushrooms. That’s all! Prep time 5 minutes 10 if you have to pick your veggies from out back.
Toss this little baby in the oven at 425 for 20 – 30 minutes depending how crispy you like your crust and viola gluten-free vegan goodness! While in the oven you have time to whip up a little salad and dinner is delish, healthy and no animals products were used!As with all things in life go easy on yourself, the planet and don’t forget my mantra
Eat, Heal, Live!