Overall I would say 2013 turned out to be a pretty good year, my first full year of running a blog! But there is will always be room to improve. Now is the time to make those New Years resolutions, some of which will be abandoned a month or even a week into the year. Over 75% of New Years resolutions will be health or fitness related, most based on dieting. In order to truly keep those health resolutions this year, dieting should be out of the picture. Instead focus on eating only fresh and wholesome foods. When I think diet, my mind instantly starts to worry about what I can or cannot eat. Healthy eating does not have to be a constrictive diet, it is a way of life. A slow transition is also beneficial when working to convert your eating habits. When you stop cold turkey, your body will inevitably crave those same foods you were trying to get away from. Do not be hard on yourself. Start by lowering your intake of those unhealthy foods and supplementing them with similar versions. Say you enjoy a couple handfuls of chips everyday, instead of eating two handfuls, eat only one and supplement the other half with some healthy kale chips. Eventually you will not even miss the chips at all!
Chocolate Spice Cake with Fluffy Cashew Frosting
For the Cake:
1 1/2 cups GF oat flour
1 cup almond flour
1/2 cup sorghum flour
1/2 cup unsweetened cocoa powder
1/2 cup coconut sugar
2 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp black pepper
1/2 tsp sea salt
4 large organic or local eggs
1/2 cup apple sauce
3/4 cup unsweetened almond milk
3 tbs raw honey
1 tbs blackstrap molasses
1/4 cup coconut oil, slightly warmed
1 tsp vanilla extract
For the Frosting:
1 3/4 cups raw cashews, soaked for at least 4 hours
1/2 cup + 2 tbs filtered water
3 tbs raw honey (or more to taste)
1/4 tsp sea salt
Pre-heat your oven to 350F degrees.
Grind all flours if needed. Combine all the dry ingredients, including the spices, in a large mixing bowl and toss to combine. Next, whisk together the wet ingredients in a small mixing bowl and add the wet to the dry. Continue to fold and combine until all ingredients are well incorporated.
Pour the batter into two parchment (or flour) lined baking pans and bake for 23 - 25 minutes. Allow the cakes to cool for at least 30 minutes before removing from the pans.
To make the frosting, add all the soaked cashews, honey, filtered water and sea salt to a high speed blender or food processor and blend/ process until very very smooth and creamy. Add more honey if desired.
To assemble, simple sandwich the cashew frosting between the cake layers. This recipe makes a two layer cake. If you would like a four layer cake (as shown in the pictures) double the recipe. Garnish with a dusting of cocoa powder and fresh rosemary. Enjoy!
Happy New Year!