Heavenly Chocolate Cake from Plantains (Grain, dairy, egg, soy, and tree-nut free)

Heavenly Chocolate CakeAurora’s food allergies can be so challenging to overcome- all grains and legumes, plus tree nuts, eggs, and coconut (among many others.) It has certainly been an adventure to come up with fun treats that Aurora can eat and we can all enjoy. For her 2nd birthday, I really wanted her to have a delicious cake just for her. And because the girl loves her some chocolate, it had to contain plenty of chocolately goodness. This cake turns out so moist and tender, every bite deserves being savored.

As you probably already know, plantains are quite a staple in our household, from tostones and plantain chips, to quick breads and pizza crust, plantains have become our go-to base for many new experimental recipes. This recipe just a few minutes to whip up, and is equally good in cake or cupcake form. I make my own plantain flour by dehydrating green plantain slices and then grinding them in a high speed blender until a fine powder. You could buy some here, or try substituting coconut flour.

Heavenly Chocolate Cake from Plantains
Yields 1
A delightful, allergy friendly treat for your next birthday party- or just because! This makes a delicious, tender, moist chocolately cake that will please even the pickiest eater.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 3 large ripe (mostly black) plantains, peeled and cut into chunks.
  2. 3 Tbsp oil of choice
  3. 1 Tbsp vanilla
  4. 1 Tbsp apple cider vinegar (ACV)
  5. 1/2 C plantain flour
  6. 1/4 C cocoa powder
  7. 1 tsp cinnamon (opt.)
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. Additional 1-2 Tbsp water, if needed
  11. 1/2 C chocolate chips
Instructions
  1. Preheat oven to 350. Prepare cake pan(s) by lightly greasing, or muffin tins with muffin liners. (I like to use silicone.)
  2. Place the plantain chunks in a high speed blender, along with the oil, vanilla and ACV. Blend until smooth.
  3. Add the remaining ingredients and blend until well integrated. If batter is too thick, add 1-2 Tbsp water until a smooth, not too stiff batter is achieved. Stir in chocolate chips.
  4. Spoon into the cake pan or muffin cups.
  5. Bake for 25-30 minutes for cupcakes or 35-40 minutes for cake. They are done when slightly firm to the touch and a toothpick inserted into center comes out clean.
  6. Allow to cool slightly before taking out of pan.
Notes
  1. We served this with a filling of crushed strawberries and a touch of honey, and then topped with cut strawberries.
Created To Be Paleo http://CreatedToBePaleo.com/

Cooking with Kids: Pumpkin Pie

A few days before Halloween this year, we were over at my Mom’s house to celebrate a birthday in the family. She gave each of the grand kids a sugar pie pumpkin and a tray of paints and told them to go to town decorating them, which they did with great gusto. She also told them we would be able to wash the paint off and be able to use them to make pumpkin pies.

Aurora painting pumpkinJonathan's painty hands

Well, the day before Thanksgiving, Jonathan decided that we had to use his pumpkin to make pumpkin pie. So he spent a joyful half hour at the sink washing all of the paint off so we could make a Thanksgiving pumpkin pie. I baked the pumpkin that evening, and early Thanksgiving morning the two of us got to work in the kitchen.

He helped me scoop the pumpkin flesh out of the shell to puree it in the food processor.

Scooping out the cooked pumpkin

 Then we got to work making our crust. He helped me measure and mix it, and then press it into the pie pan. We used this recipe for the Gingerbread Crust from PaleOMG. We pretty much followed the recipe, substituting coconut oil for the grass-fed butter. I would suggest lowering the oven temperature and watching the crust very carefully for doneness, since our crust was burned in a few places.

Then onto the filling, using our homemade pumpkin puree. We chose this Raw, No Bake Triple-Chocolate Pumpkin Pie Filling from Living Healthy With Chocolate, because it has chocolate, and I can get Jonathan to try just about anything that has chocolate in it! (I had serious doubts he would actually eat a regular, pumpkiny pie, and I really wanted him to eat and enjoy the food he had made.) It paired beautifully with the Gingerbread Crust, and set up nicely after a few hours in the fridge. (We also made a couple crust-less ones in ramekins, since his Nina tries to not eat too many nuts.) The only thing I would change here is to maybe add some mini-chocolate chips to the filling, but it was otherwise perfect and amazing!

The chef

A sweet kiss

urora's kiss was even sweeter!

 Everyone in the family enjoyed Jonathan’s addition to our Thanksgiving feast! And most importantly, my super-picky eater loved it!

Yum!I had a delightful time in the kitchen working with my precious son. Usually I am so rushed trying to get meals on the table that it is hard to take the time having “help” in the kitchen requires. But I am so glad I did it that day! It is certainly a joyful memory I will always carry with me. I think I’m going to have to make my little chef an apron of his own. (I have a love of aprons- I got two new ones for Christmas!)

Fun in the kitchen with Honey

 

Double-Chocolate Almond Flour Muffins

Double Chocolate Almond Flour MuffinsI love chocolate! (Who doesn’t, really?) The richer and darker the better as far as I, and the rest of my family are concerned. And these Double-Chocolate Almond Flour Muffins certainly fit the bill! I love to eat them when they are warm, with the chocolate chips just a little bit melty and gooey.

This is a simple variation on my Apple-Cinnamon Muffin recipe and has been used for everything from breakfast treats to birthday cupcakes to potluck offerings. And it is one of those recipes that people can hardly believe is Paleo, much less egg-free and (mostly) refined sugar free.

Double-Chocolate Almond Flour Muffins
Serves 12
A sweet, rich and decadent chocolate treat.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 cups blanched almond flour
  2. 1/2 tsp sea salt
  3. 1/2 tsp baking soda
  4. 1/4 C arrowroot powder
  5. 1/4 C cocoa powder
  6. 1 tsp ground cinnamon
  7. 1/4 C coconut oil (or oil of choice)
  8. 1/4 C raw honey
  9. 1 ripe banana
  10. 1 Tbsp vanilla extract
  11. 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
  12. 1/2 C chocolate chips (more or less as preferred)
  13. 2-3 Tbsp water (if needed)
Instructions
  1. Preheat the oven to 325. Line 12 muffin cups with paper liners.
  2. In a large bowl, combine the almond flour, salt, baking soda, arrowroot and cinnamon. In a medium bowl, blend together the coconut oil, honey, and vanilla. Add the ripe banana and baking powder/water mixture and mix until smooth.
  3. Add the wet ingredients into the dry ingredients and mix until combined thoroughly. If necessary, add 2-3 Tbsp water to make a smooth batter. Fold in the chocolate chips. Spoon the batter into the prepared muffin cups.
  4. Bake for 25-30 minutes, until the muffin tops are firm and a toothpick inserted into the center comes out clean. Allow to cool in pan for 30 minutes before serving.
Notes
  1. These freeze well, and make a lovely presentation for a birthday or tea party.
Adapted from Apple-Cinnamon Almond Flour Muffins
Created To Be Paleo http://CreatedToBePaleo.com/
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