Vanilla Pudding Cake

IMG_2567This recipe started out as a horse of a different color. I was working on a banana cream pie and made a vanilla pudding base that wouldn’t set right. I realized half way through that I used the wrong amount of gelatin.

But it tasted too amazing to just throw it out!  Instead, I added a blend of flours to the “vanilla pudding” that I have found to be a great base for cakes and muffins: almond flour, tapioca flour, and coconut flour (the trifecta). I love it when a unfortunate mistake turns into something delicious! Enjoy!

Ingredients:

Dry:
2 tbsp coconut flour
2 cups almond flour
1/3 cup tapioca flour
1 tsp baking soda
1/4 tsp sea salt

Wet:
1 can of full fat coconut milk
1/2 cup honey
1 tbsp vanilla
6 egg yolks
1 & 1/2 tsp gelatin

In a 2 quart sauce pan, heat the honey and coconut milk over medium heat while whisking.  In a separate bowl whisk the egg yolks.  Add into the sauce pan the vanilla and egg yolks while stirring.  Bring to a low boil and remove from the heat.  Slowly whisk in the gelatin.  IMG_2439

Once fully incorporated, pour the mixture into a bowl and let cool in the refrigerator for 2 hours to set, stirring occasionally.  It will become thicker but not firm.  .  IMG_2446Preheat the oven to 350 degrees. Using a medium sized bowl, mix the dry ingredients together until well incorporated. Add the dry ingredients into the wet.

Using 2 round 8 inch cake pans, grease with either coconut oil or shortening, and lightly sprinkle with about a tablespoon of almond flour. You also can cut 2 circles of parchment paper and line the bottom of the cake pans to help the cakes fall away from the pan easier.

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Bake the cakes for 35-40 minutes. Run a knife around the perimeter of the cake pans to loosen the sides. Tip upside down over a clean counter surface and give light taps on the bottom until the cakes fall away. IMG_2574

Drizzle with a lemon glaze (recipe here) and fresh berries. Simply to die for.

Lemon Glaze

IMG_2579This topping takes me back to my childhood–it reminds me of the glaze on my mom’s lemon poppy seed pound cake. The lemon is subtle and has a surprisingly pleasant taste when combined with the honey. I love this drizzled over my vanilla pudding cake. Vanilla Pudding Cake with Lemon Glaze–its the perfect dessert for a wedding shower, brunch, or on Mother’s Day. Enjoy!IMG_2552

Ingredients:
1/2 cup honey
1/4 cup full fat coconut milk
1 tsp lemon zest

Using a 1-2 quart sauce pan, warm the honey and coconut milk over medium heat. Whisk frequently. Bring to a boil and remove from heat. Add in the lemon zest and let cool to room temperature while continuing to whisk occasionally. Drizzle over your dessert. You can also store in the refrigerator. It will thicken as it cools, especially when in the fridge. IMG_2567

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Gluten Free Bread

IMG_2185If you are making the choice to go gluten free and/or paleo you need to have a great bread recipe that is versatile and holds up under pressure (and by that I mean can stick together when your BLT is a little heavy on the B).

This bread has a great texture, taste, and fluffiness.  And better yet, you mix all your ingredients together in the food processor so you’ll have less to wash after you bake. Enjoy!

Ingredients:

Dry:
2 and 1/2 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp sea salt

Wet:
1 cup almond butter
1/2 cup full fat coconut milk
1/4 cup oil (I used avocado)
6 eggs
1 tbsp Apple Cider Vinegar
1 tbsp honey

Preheat your oven to 350 degrees.

Add all of your dry ingredients to the food processor and blend for 30 seconds.  Add the wet ingredients and blend until the batter is fully mixed and smooth.

Using a 9”x5” loaf pan, lightly coat it with coconut oil or shortening and add the batter. Bake for 60-70 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

Remove from the bread pan by running a knife around the edge (between the bread and the pan) and turning it upside down over a cooling rack. Give it a gentle shake and the bread should fall out easily.

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Crockpot Paprika Stew

Stew.

Enough said.

This recipe was inspired by every bowl of hearty stew I have ever eaten. Ever. I used white sweet potatoes, carrots, and kale for my veggies–the different tastes and textures compliment each other well. If you like your stew with a traditional red meat, substitute it with the chicken and let me know how it comes out. Enjoy!IMG_2089

Ingredients:
1 1/2 to 2 lbs chicken
4 cups white sweet potatoes
2 cups carrots
6 stalks kale

Broth Base:
2 cups chicken stock
1 can whole fat coconut milk
1/4 cup melted butter
1 tbsp cumin
3 tbsp paprika
1 tsp sea salt
1 tsp garlic powder
1 tsp dried onion (flakes or powder)
1/4 tsp black pepper

Start preparing the stew by chopping up the vegetables and chicken into bite sized pieces (about 1-2 inch cubes). Place them into your crock pot.

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In a separate bowl, whisk together the chicken stock, coconut milk, and melted butter. Once mixed together add in the seasonings (cumin, paprika, sea salt, garlic, onion, and black pepper).

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Pour over the top of the meat and veggies. Cook on high for 4-6 hours.

Makes 4-6 servings

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Paleo Tuscan Soup

IMG_1735This has to be hands-down my favorite soup in the world. It tastes sinfully delicious and satisfying. I frequently double this recipe and freeze half for another day.  The base is a blend of coconut milk and chicken stock making this a gluten-free, paleo-friendly recipe. You can easily modify this recipe and make it in a crockpot but I prefer to cook this the old fashioned way-in a dutch oven on the stovetop and slowly incorporate all the ingredients. There is just a hint of spiciness to this soup so it shouldn’t be too much for little taste buds. Enjoy!

Ingredients:
1 lb. ground turkey
2 medium sweet potatoes cut into 1-2 inch cubes (I use 1 white and 1 orange)
2 carrots (chopped into small bite sized pieces)
4 stalks of kale (torn into pieces)
32 ounces chicken stock/broth
1 12 ounce can of whole fat coconut milk
1/2 stick of grass-fed butter (1/4 cup)
1/4 cup oil (I use avocado)
1 tbsp all-purpose seasoning (I use Simply Organic)
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion flakes
1/4 tsp red pepper flakes
1/4 tsp black pepper

Begin by heating a 12 inch skillet with 2 tbsp oil over medium heat. Add the ground turkey, all purpose seasoning, sea salt, and black pepper. Brown the meat. While that is cooking heat the remaining 2 tbsp of oil in a dutch oven or 6 cup pot over medium heat. Add in the carrots, garlic powder, and onion flakes. Sauté for 10 minutes. Add the coconut milk, chicken stock, butter, sweet potatoes, red pepper flakes, and cook for 20 minutes stirring occasionally. Add the kale and browned ground turkey.  Cover with a lid, decrease the temperature to low and cook for another 30 minutes stirring occasionally.IMG_1750

Makes 4-6 servings

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Curry Butternut Squash Soup

There are so many different ways to prepare butternut squash soups.  It is easy to go either sweet or savory as they both turn out delicious.  This recipe is more on the savory side.  Using coconut milk as a base for the soup also gives it a creamy texture that tricks your brain into thinking you’re indulging.  Which really you are but in the best way possible.

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Ingredients:

  • 1 Butternut Squash (med-large)
  • 32 oz Vegetable Broth
  • 1 can Coconut Milk (15 oz)
  • 1 ½ lbs Chicken, Cubed
  • ½ bunch Kale (4 Leafy Stems)
  • 2 tsp Curry Powder
  • 1 tsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Pepper
  • ¼ tsp Chili Flakes

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Instructions:

Bake Squash at 375 degrees for 50 minutes. Let it cool.

While squash bakes, cube chicken and cook on medium with 2 tbsp oil. Combine coconut milk and broth in soup pot, cook for 5 mins to combine. Remove cooled squash from skin. Add squash and seasonings to broth.  Puree soup with (ideally) an immersion blender. Cook for another 5 minutes. Add cut up Kale. Bring to slow boil. Add chicken, drop temperature to low.

Cover and let simmer while stirring frequently 20 mins to an hour (depending on how hungry you are!)

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Coconut Milk Whipped Cream

Found_2733184_5017619Coconut Milk is so delicious and easy to make.  It works great on hot chocolate and a dollop on top of strawberry shortcake taste like heaven!

Ingredients:

1 can Coconut Milk (15 oz)

1 tbsp Vanilla

1/4 cup Maple Syrup or Honey

Instructions:

Refrigerate coconut milk for at least 24 hours (a tip- when you take it out to use put another one in right away so you never have to worry about missing a whipped cream making opportunity).

Put bowl, whisk, and the refrigerated can of coconut milk into freezer for 15 to 20 minutes.

Once thoroughly chilled (like so) whisk with a Kitchen Aid or Hand mixer for 30 seconds on high speed until coconut milk is moderately thickened.

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Add vanilla and maple syrup.

Whisk for another 30 to 60 seconds until stiff peaks form and it becomes the consistency of whipped cream. The whipped cream should be able to stay on the whisk without dripping.

This will keep for 3-5 days.  You may notice liquid forming under the whipped cream.  Don’t worry, it is completely normal- just discard it or reincorporate it by whipping the cream again.

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