Healthy with Jodi

Dessert

Kinder Milchsnitte

by

    Traditional German dessert 

    Gluten free

    Happily makes 4 wafers

    ALL ORGANIC INGREDIENTS

    Chocolate Biscuit Cake:

    1/3 Cup all purpose Gluten free flour (I used Cassava Flour)

    2 TBSP Cacao Powder

    2 Eggs

    1/4 Cup Sugar (I used Monk Fruit)

    1 TBSP Milk (I used Coconut milk)

    1/8 tsp Sea Salt

    Filling: 

    1 Cup Cream Cheese (I used Coconut Cream Cheese, Miyoko’s brand)

    1/2 Cup Soft Butter

    1 tsp Vanilla

    3 TBSP Condensed milk (I used Coconut Cream)

    To make the Cake:

    Whisk flour, cacao, and salt together.  In a separate bowl whisk room temperature eggs and sugar together until light and airy. 

    Add flour mixture and mix well until creamy.

    Spray an 8×8 baking pan/stone.  Line with parchment paper.

    Pour in batter.  Cook at 350 for 10-12 mins.  

    Remove, turn over, pull of parchment paper.

    To make the filling:

    Whisk or blend (easiest) the ingredients together.  

    Cut the cake in half. Then cut longways to create a wafer bottom and top.  

    Spread the filling on one side of the cake, then top with the other half.

    ENJOY!

    Carrot Cake with Vegan Cream frosting (raw-no bake)

    by

      Vegan, Gluten Free

      Happily Serves 16

      ALL ORGANIC INGREDIENTS 

      VEGAN FROSTING 

      1 1/4 Cup Cashews

      1/2 Cup Coconut Cream 

      2 Tbsp Lemon juice

      3 Tbsp Maple syrup

      1 tsp Vanilla extract

      Soak the cashews in hot water for about an hour.  Drain and rinse.

      In a food processor add cashews.

      Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

      Cover and refrigerate to chill.

      CAKE

      2 Cups finely shredded carrots

      2 Cups Medjool dates 

      1 Cup Walnuts

      1/2 Cup Brazil nuts

      1 Cup Sweetened Coconut flakes & Pumpkin Seeds

      2 tsp Vanilla extract

      1/8 tsp Nutmeg

      ¼ tsp Himalayan sea salt

      1 1/4 tsp Cinnamon

      1/4 tsp Ground Ginger

      1/2 Cup Coconut Flour 


      Soak Dates for 1-4 hours.  Remove pits.

      Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

      In a food processor, blend the dates until a ball forms. 

      Remove and set aside. 

      (Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

      Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

      Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

      Transfer mixture to a mixing bowl. 

      Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

      Once well combined, set aside.

      Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

      Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

      Add the frosting, tap out any air bubbles. 

      Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

      Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.