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honey

Vanilla Fig Cake

September 7, 2012 by gracefulfitness 10 Comments

I’ve had this cake in mind since the first fig of the season started to ripen on the tree.

This was actually my second attempt.  A month or two ago I made a similar batter but tried to do a type of upside-down bourbon fig thing.  I got distracted, the bourbon-butter bottom burned, and I still ate the top.  It was nothing to blog about.

This, on the other hand, turned out perfect.

Coconut Flour Vanilla Fig Cake
#ratingval# from #reviews# reviews
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Prep time: 8 mins
Cook time: 35 mins
Total time: 43 mins
Serves: 6-8
Sugar free, gluten free
Ingredients
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • vanilla scraped from one bean (or a splash of vanilla extract but I highly recommend the bean)
  • 1/3 cup yogurt
  • 1/2 cup honey
  • 1/4 cup coconut milk
  • 4 eggs
  • 6-8 fresh figs
  • coconut oil for the cake pan
Instructions
  1. Preheat oven to 350*
  2. In a medium mixing bowl whisk together the flour, baking soda, and salt. Add vanilla, yogurt, honey, coconut milk, and eggs and whisk until smooth. Pour into an oiled 9 inch cake pan and smooth the top, batter will be very thick. Press figs into batter and bake for 30-35 minutes. Remove from oven as soon as the sides begin to turn golden and the center is set.
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2.2.6

I dreamed of serving this with some coconut whipped cream but I had to settle for some strained yogurt mixed with honey and fig bourbon because I used the last of the can for the cake.

Coconut flour cake is the perfect four season dessert to me; light enough for Spring and Summer with a richness that satisfies in the cooler months.

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Posted in: cooking, dessert, fruit, gluten free, recipes, sugar free, sugar free, vegetarian Tagged: coconut flour, gluten free, honey, sugar free, vanilla bean, vanilla fig cake

Sugar Alternatives

February 21, 2012 by gracefulfitness 19 Comments

(source-because I didn’t actually have any white sugar in my house to take a picture of!)

Sugar is not evil but I do believe it’s less than virtuous.  I also believe that it is overeaten in a disturbingly high quantity.

Sugar is everywhere.   Everywhere except my kitchen.   I love dessert and make it regularly but instead of sugar my goods are sweetened with alternatives that also provide minerals and vitamins.

Stevia

Stevia is made from an extremely sweet herb.  You may be more familiar with the white powder version, which has been highly processed and concentrated.  In it’s natural, green, minimally processed state stevia is full of phytochemicals.  The green stuff is not as sweet as the refined, white powder, which makes it easier to work it (less likely to overdo).

Pros

  • no effect on blood sugar
  • calorie free
  • green stevia is very minimally processed

Cons

  • stevia’s super sweet taste can easily overpower, similar to artificial sweeteners
  • doesn’t provide much nutritional benefit because you use such a small amount

Look for: green stevia powder and start small, it’s nearly impossible to counteract the taste of too much!

Uses: I like stevia best in baked goods or mixed into plain yogurt or unsweetened chocolate when I want it a little less tart/bitter.  Note that I never use an exact measurement for stevia on the blog, this is because the sweetness of stevia varies greatly depending on the brand and processing.

Recipes with stevia:  Sweet But Not Refined Chocolate Torte, After Lunch Mints

 

Molasses

 

 

Molasses is made from cane sugar but unlike refined sugar it retains many trace minerals and vitamins.

Pros

  • great source of iron, manganese, copper, calcium, potassium, and magnesium
  • rich and flavorful

Cons

  • rich and flavorful 🙂 (not very versatile)

Look for: blackstrap and organic.

Uses: As a kid I got warm milk with molasses in my bottle before bed.  My friend’s 2-year-old drinks this from her sippy cup  first thing in the morning and calls it her “special milk”.  My favorite way to use molasses these days is to drizzle a little over some plain yogurt and top with a few slices of banana and a sprinkle of cinnamon.

Recipes with molasses: Snap Happy Ginger Snaps

 

Honey

 

 

Honey is made by bees from the nectar of flowers.  It contains many trace vitamins and minerals and has unparalleled anti-fungal, antibacterial, and antiviral properties.

Pros

  • sweeter than sugar so you don’t need to use as much
  • nutritious
  • can be beneficial for allergy relief to eat local honey
  • tasty

Cons

  • most honey on the market is crap, i.e. mass-produced, refined, and supplemented with corn syrup, make sure to buy local, raw honey

Look for: local, raw, 100% pure honey.

Uses: I love honey and think it’s good for anytime you want to add a little sweetness.  Think coffee, salad dressings, yogurt, smoothies, as well as baked goods.

Recipes with honey: Almond Delights, Mint Chocolate Bark

 

Dates

 

 

Dates are grown on a type of palm tree and do especially well in the Middle East, Northern Africa, and the Southwest USA.  Like all dried fruits, dates are full of vitamins, minerals, fiber, and phytochemicals.

Pros

  • great to eat as is for a simple, sweet treat
  • good source of potassium, magnesium, phosphorous, and calcium
  • the fiber content helps to slow down the absorption of the sugar, resulting in steadier insulin release and energy levels
Cons
  • strong flavor can overpower more subtle desserts
  • dates take some processing to use in the kitchen, either chopping by hand or in the food processor
Look for: softer dates are easier to work with.
Uses: stuff ’em with soft cheese, chop ’em in salad, process to a paste for baked goods.
Recipes with dates: Chocolate Ganache Pie, Kickin’ Cranberry Sauce, Carrot Cake Balls, Berry Bliss Tarts
Do you ‘watch’ the refined sugar in your diet?  What are your favorite alternatives to the white stuff?

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Posted in: cooking, dessert, food, recipes, sugar free, sugar free Tagged: dates, honey, molasses, stevia

I am Faith Levine, a movement instructor, home gardener, mountain biker, hiker, pickle maker, closet poet, and best of friend to some of the most amazing women in the world.

I’d love to hear from you,
gracefulfitness@live.com

Header photo: Meredith Coe

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Hi, I'm Faith! New? Check out I Am for my story, I Cook for recipes, and I Move for some motivation to get moving! I'd love to hear from you, e-mail me gracefulfitness@live.com
Header photo: Meredith Coe

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