Paleo German Chocolate Cake

When I first found out that I had celiac, one of my inital thoughts was of all the things I was never going to eat again. Most of that was unnecessary thinking because there are great companies out there that make breads and pasta and treats. But what about those traditional family recipes? The favorite in my family is my Grandma’s German Chocolate cake. Every birthday growing up, my siblings and I would request it and no other store-bought version could ever compare. For my brother’s birthday this year, I was making him dinner (his fave paleo pad thai) and wanted to make him a cake as well. But because my kitchen is completely gluten-free and I can’t handle gluten ingredients, making him the original was out. So I decided to challenge myself a bit and see if I could transform Grandma’s traditional cake into a paleo one. I scoured the internet for recipes and couldn’t find a single one for a paleo, two-layer, German chocolate cake! Finally, I found this recipe for the chocolate cake but instead of making it as a bundt cake, I made two traditional 8-inch round cake pans. But the frosting was still alluding me because nothing looked like my Grandma’s recipe, which was always the best part and star of the cake. Working from my Grandma’s recipe I transformed it into a paleo one and was so pleased with the results. It had the same amazing flavor and stayed together perfectly on the cake! One thing to note is that this isn’t a truly healthy recipe, it’s definitely one for a treat! But since it was his birthday, I was going for paleo + taste above all, rather than how healthy I could make it which is how I generally cook.

German Choc Cake GGGF

Paleo German Chocolate Cake Frosting

Gluten-free, dairy-free

Ingredients

  • 2 Cups Coconut Sugar
  • 1 Can Coconut Milk
  • 6 Egg Yolks
  • 1 Cup Earth Balance Coconut Spread or Coconut Oil
  • 2 t. Vanilla
  • 2 2/3 Cups Shredded Coconut
  • 2 Cups Chopped Pecans

Directions

  1. Mix coconut sugar, coconut milk, egg yolks, coconut spread/oil and vanilla in a sauce pan. Cook over medium heat stirring constantly for 45 minutes to 1 hour. It’s a serious arm workout and all stoves are different, but it took mine about an hour to thicken up.
  2. Once thickened, combine saucepan mixture with shredded coconut and pecans in a large bowl.
  3. Mix all ingredients together until well combined and frosting sticks to a spoon when you lift it up.
  4. Leave to cool and set on the counter for 20 minutes.
  5. Frost cake!

German Choc Cake2 GGGF

My Grandma always uses a double batch of frosting (that’s what the above is) so that there is lots of frosting on the cake. When you go to cut a piece, there should be a very generous amount of frosting in between the layers and on the top and sides. When it all came together, I was so happy with how it turned out and then it was time for the true test- did my family think it tasted similar? It was met with rave reviews and was absolutely delicious! It’s not the easiest recipe, given how long it takes to stir the frosting, but it is definitely worth it, so pull up a chair and start stirring. I promise it won’t disappoint!

German Choc Cake3 GGGF

Question:

-What’s your favorite family recipe?

Must-Have Appliances for the Gluten-Free Home

As a kid, I was fascinated by infomercials. While most people would change the channel, I loved hearing about all the amazing cooking gadgets out there and the numerous things these tools could do. I was constantly telling my mom all the new things we needed and how they would make life so much easier. What can I say, they worked on me. As an adult, my love of infomercials has waned (do they still exist in the age of DVR?) but my love of kitchen gadgets has not. Over the past few years of having celiac and multiple food allergies, I’ve fallen in love with cooking and finally found a way to justify having lots of kitchen gadgets. I have many that I love and own, not to mention a few on my wish list, but the below are my top three that I think are essential for gluten-free cooking. They will expand your options, allow you to get lots of nutritious vitamins and make your life all around more delicious.

Breville Juicer

Breville Juice Fountain

One of my all-time favorite things is a green drink. Not only do I love the taste, but they are the perfect way to get so many essential vitamins and nutrients. I’ve tried lots of bottled green juices from the grocery store and while most were good, none have been as delicious as fresh green juice made at home. A few years ago, my family decided we wanted to buy a juicer and after reading countless reviews, we settled on the Breville Juice Fountain Elite from Williams-Sonoma.  It’s super powerful and has a wide mouth meaning you don’t have to pre-chop a bunch of ingredients! We also love that it extracts 30% more juice than other models meaning the money you spend on produce isn’t wasted. We love it so much that my brother and his wife purchased the same one as well! (If you are trying to decide which juicer is best for you, Williams-Sonoma has a great juicing resource page that can help!) I’ll admit that it took a few tries to fine tune the perfect recipe, but what’s so great is that you can easily adjust it to suit your tastes! If you like your juices sweeter, try adding an apple, or if you prefer it tart, go for a lemon or lime or if you like a little kick (or are feeling a cold coming on) add in some fresh ginger! I’ll be sure to share my favorite recipe soon but I can tell you it is a combination of kale, spinach, collard greens, celery, parsley, green apples, lemon and ginger. If you are new to juicing, it might seem a little intimidating, but really the hard part is the prep work. To save time when you are in a rush, separate out your ingredients and prep them as much as you can in advance and store them in separate bags. That way, when the juice craving sets in, it will only take a few minutes to make! I’m a huge fan of green juice, but my family also loves carrot-orange juice. While that’s not my personal fave, I save the pulp and make muffins from it that are amazing and full of nutrients! Juicing at home is definitely cost-efficient too as the pre-bottled stuff can run up to $11 a bottle! It is such a great step to take for your health as juices are easy to digest and absorb (super important for celiacs with damaged small intestines) and full of anti-inflammatory properties.

Vitamix Blender

Vitamix

 

One of my most used appliances has to be my Vitamix. I used it yesterday morning to make my protein smoothie and last night to puree some delicious Cauliflower Leek soup (recipe from Stupid Easy Paleo). While enjoying the healthy yet creamy soup, I got to thinking about how I survived before my Vitamix. I wanted one for years but could never seem to justify the price. But that was all before I knew that the cost per use would be so low because I use it on a daily basis! Thanks to the super powerful motor, it makes creamy smoothies that leave no sign of ice cubes or spinach behind. It also allows you to make really thick smoothies which are perfect for a smoothie/acai bowl without adding tons of liquid. For pureeing soups, it’s just the best too. After a 2nd degree burn a few months ago thanks to my immersion blender/crock pot disaster, I’ve been pureeing in the Vitamix, accident free! Not only does it keep the hot liquid contained, but it purees within seconds. Oh ya, and the motor is so strong that it heats up the soup too. I mean, can it get any better than that? It’s also great for Paleo baking recipes that call for using a nut butter as a base (like these Lemon Poppyseed Muffins) because it combines the thick nut butter with the other ingredients way better than my arm ever could! If you are debating a food processor or a Vitamix, I completely recommend the Vitamix because it really can do everything a food processor can.

Spiralizer

paderno-spiralizer

Spiralizers are all the rage these days and for good reason. After all, turning vegetable into noodles is ideal for people following healthy or restricted diets! I’ve never been a big pasta person anyway, but gluten-free rice pasta was just never something I craved. But now that I use zucchini noodles for a base, I eat traditional noodle based dishes all the time. Zucchini noodles are the base of the Paleo Pad Thai I love and it’s a great recipe to start with for anyone who isn’t convinced about noodles made from squash. I also was on a Chicken Zoodle Soup kick last year and it’s the perfect thing for when you are sick. This past year I’ve expanded my spiralizing with the help of Ali from Inspiralized and have found that spiralized butternut squash might just be my new favorite thing. It also is the definition of guilt-free eating because you are ultimately eating a big plate of vegetables. I use the Paderno Spiralizer which is easy to use and a cinch to clean up. As you can see in the picture above too, it also makes three different types of noodles which is great depending on the dish you’re preparing.

Question:

-What’s your must have kitchen appliance?

 

What I Made Wednesday

Instead of doing one of the popular What I Ate Wednesday posts, I thought I’d show you some of the things I have made recently! I usually only post about recipes that I create but I cook a lot of recipes from other gluten-free bloggers. So today I’m featuring photos of my creations, a little about why the particular recipe rocks and a link to the recipe in the title! One thing they all hold in common though, is that they are all delicious and are great recipes for people who think eating Paleo means you can’t have yummy food. Spoiler alert: You can. For even more recipe ideas, be sure to follow me on Pinterest! 

Flourless Lemon Poppyseed Muffins

This is one of my favorite muffin recipes because the ingredients are super simple and ones that I always have on hand. It’s a quick and easy recipe that also happens to be delicious. I like to keep my muffins in the refrigerator and they are perfect for that pre-meal snack when you are starving but making something else, or a snack any time of day. I follow the recipe exactly but find that they take about 15 minutes in my oven, rather than the 10 the recipe suggests.

Lemon Poppyseed Muffins GGGF

Paleo Pad Thai

This is a recipe that I have made numerous times now, including this weekend as my brother requested it for his birthday dinner. It really is that good. If you are new to spiralized noodles, or paleo cooking in general, this recipe is a game changer. With the tahini and almond butter in the sauce, it’s also super filling which isn’t always the case in paleo, vegetarian recipes. Another great thing is that you can prep the recipe in advance and then when guests come, or you get home from work, throw it all together on the stove and have dinner ready in 10 minutes.

Paleo Pad Thai GGGF

Paleo Nut-Free Chocolate “Peanut Butter” Cookies

Taylor makes amazing desserts and these cookies are no exception. Her original recipe calls for Sunbutter making them a great nut-free dessert, but because I can have nuts, I substitute either almond or cashew butter. I’ve always loved chocolate cookies, but there is something about the texture of these cookies that makes them unique. Even people who claim not to like chocolate cookies (I don’t understand them, but they exist) happen to love these little pillows of deliciousness.

Double Chocolate Cookies GGGF

Questions:

-What’s one of your favorite recipes right now?

-Would you like to see this as a new GGGF series?

Paleo Quadruple Crunch Salad

Before I started cooking, I was known for my salad making abilities. People in the office used to see me assembling mountain high salads at lunch and always remarked how good they looked. Back then, my secret was in the toppings. I eat salads on a near daily basis and have a few favorites that I rotate, but this one is so good that I just had to share. This salad is also perfect for Fall as it features Granny Smith Apples which are perfectly crisp and deliciously tart these days. I also really recommend making the dressing that goes with it! I used to use bottled dressings but after finding out I had Celiac, I realized I didn’t like the taste of any gluten-free bottled dressings. Plus, once I saw the ingredient lists for those dressings, I decided to leave them behind and start making my own. I have a few favorites that I’ll be sure to share in upcoming posts, but this dressing works perfectly with this salad as it’s garlic-y, sweet and savory all at the same time. This is also a great one to impress guests with as it comes together quickly but tastes so delicious it will seem like restaurant-quality and will fit any audience as it’s naturally, gluten-free, dairy-free and paleo!

Paleo Quadruple Crunch Salad

Serves 4 Large, entrée size salads

Paleo Quad Crunch Salad GGGF

Salad Ingredients

  • 1 Bunch Lacinato Kale
  • 1 Bag Shredded Red Cabbage (or approx. 1 cup)
  • 2 Large Granny Smith Apples
  • 1/3 C. Roasted Unsalted Almonds

Dressing Ingredients

  • 1/4 C. Extra-Virgin Olive Oil
  • 2 Garlic Cloves
  • 1 1/4 t. Honey
  • 1 1/4 t. Dijon Mustard
  • 1 Meyer Lemon, juiced (or approx. 3 T)

Directions

1. After washing and drying the kale, remove kale leaves from the stem. If you haven’t done this before, hold the kale leaf by the stem with one hand, and using your other hand pull the leaves from the stem in an upward direction. It sounds more complicated than it is but I promise it’s really quite easy.

2. Cut your kale leaves into thin slices. I like to do this by layering a few leaves on top of each other, bunching them up a little and cutting them in small strips with a sharp chopping knife.

3. Next, cut your apples into matchsticks. This shape works perfectly with the salad and ensures the apples still keep their crunch factor.

4. Roughly chop almonds and combine all ingredients into a bowl.

5. Now it’s time for the dressing! First, juice a Meyer lemon in a bowl, so you have approximately 3 Tablespoons worth of juice.

6. Mince 2 garlic cloves and add to the lemon juice.

7. Next, combine honey and Dijon mustard with dressing.

8. Slowly add in olive oil, whisking the mixture together with a fork or whisk. At this point, I like to taste the dressing and make sure it’s got that perfect ratio of sweet and savory and make any adjustments as needed.

9. Pour dressing over salad and massage the dressing into the mixture with clean hands. This is a crucial part so don’t skip this step! By massaging the dressing into the kale, the cellulose structure breaks down and wilts the kale slightly so it is much softer (but still crunchy) and takes away the bitter taste.

10. Plate your salad and enjoy!