New PDF release: 7-Day Detox Diet Plan: Change Your Eating Habits for Life

By Lesley Ellis

ISBN-10: 0572025661

ISBN-13: 9780572025663

In keeping with this ebook, we're all poisoning our process to 1 measure or one other and taxing our physique with pointless and non-stop fix paintings. Lesley Ellis explains find out how to right this challenge with the detox phenomenon.'

Show description

Read Online or Download 7-Day Detox Diet Plan: Change Your Eating Habits for Life PDF

Similar special diet books

Everyday Gluten-Free Slow Cooking: More Than 140 Delicious - download pdf or read online

A sluggish cooker makes it really easy to organize scrumptious meals--and now, for the 1st time, listed below are a hundred and forty easy, delicious, and secure recipes built and proven for someone who embraces the gluten-free existence, or who easily feels it is extra healthy to prevent gluten. those dishes provide dozens of pleasant and easy mealtime recommendations for busy households, the place celiac sickness or gluten intolerance is a priority.

New PDF release: Superfood Genius! 99 Mouthwatering Vegetarian Slow Cooker

Now a number one Bestseller on Amazon in Vegetarian Cooking, Superfood Recipes, and well-being and WellnessEverywhere, everyone is raving approximately those ninety nine awesome recipes confirmed that can assist you in attaining your final healthiness. .. do not simply observe the facility of superfoods, use the ability of superfoods and be surprised at simply how tasty "healthy" will be!

New PDF release: 50 diabetes myths that can ruin your life : and the 50

Patient-expert Riva Greenberg's publication is a vital consultant for the greater than 24 million american citizens with diabetes and the greater than fifty seven million with prediabetes. 50 Diabetes Myths which can spoil Your existence places the “power of fact” at once into sufferers' arms, dispelling the 50 most typical myths that have a tendency to rule their lives, equivalent to: “You need to be fats to get diabetes,” “Eating too many chocolates factors diabetes,” “Insulin photographs are painful,” and “Type 2 diabetes isn't really as severe as sort 1.

Additional info for 7-Day Detox Diet Plan: Change Your Eating Habits for Life

Example text

If you cakes come out too gooey and dense check on the following: baking powder should be fresh and not have been exposed to humidity for a long time it is best to use double acting baking powder (most are these days) baking powder spoiled by humidity will not have the rising power and will not work as well the oven temperature should be accurate with the oven dial if the oven temperature was lower than the dial says (maybe your oven thermostat is not correct so it thinks it is at but actually it might be at ) then cakes will bake slower than they should and the results will not be as good the oven should be pre heated make sure the cakes bake long enough test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) do not use brown rice syrup in the cake batter because it is notorious for making heavy cakes do not use sweet brown rice flour it makes cakes dense and gooey use regular brown rice flour (the kind make from short grain brown rice and not from sweet brown rice) if using tapioca flour do not make it from Minute Tapioca use only tapioca flour or starch pre ground in a bag or by grinding old fashion pearl tapioca Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium URL http://www vitalita com/ Desserts of Vitality 24 Amaretto Peach Upside Down Chocolate Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) AMARETTO PEACH TOPPING/FILLING tablespoons walnut oil refined tablespoons amaretto tablespoons light agave nectar syrup (or maple syrup) / cup brown rice syrup / cup sucanat sugar (or granulated sugar) tablespoons lemon juice pound fresh peaches sliced into crescent (about large peaches) CAKE / cups brown rice flour (or spelt flour) / cup whole grain teff flour (or spelt flour) tablespoons tapioca flour tablespoons sesame seeds ground / cups cocoa (unsweetened) / teaspoon sea salt tablespoons baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened (or could blend up about / of an apple) / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) / cup amaretto / cup water GARNISH servings Chocolate Icing (this is another recipe in this cookbook) / cup sliced almonds toasted glazed teaspoon citrus zest in long thin strips (from half of a citrus fruit) AMARETTO PEACH TOPPING/FILLING In a saucepan over medium heat add walnut oil amaretto light agave nectar syrup brown rice syrup and lemon juice Mix together and heat for about minutes Add sliced peaches and coat peaches with mixture Heat minute and remove from heat Pre heat oven to degrees F ( degrees C) Oil two inch round spring form pans (it is also possible to use one inch by inch pan) Put parchment paper in the bottom of the pans and oil again For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/ Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter Lay out one layer of peach slices in the bottom of one of the pans on top of the parchment paper This should take about half of the peaches mixture; the other half is for use as the filling between the two cake layers (see URL http://www vitalita com/ Desserts of Vitality 25 below in the GARNISH instructions) Do not pour any of the liquid/sauce from the peach mixture over the peaches; this can be used later in garnishing and serving the cake Set aside all remaining peach slices and any liquid/sauce in the pan CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Pour half of the mixture into the pan with peach topping and the other half into the other prepared cake pan Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (the one that does not have the peach topping) Take the remaining peach slices from the beginning of this recipe and chop the peach slices into smaller pieces and then spread this filling over the top of the first cake layer (There will probably be some sauce left from the cooked peaches and this is best used below ) Then place the second cake layer (the one that has the peach layer baked into it) on top of the first (so the baked in peaches are on the very top) Ice the sides of the cake with "Chocolate Icing" (see other recipe in this book) Take some of the reserved peach liquid/sauce from earlier in the recipe (after the peach slices were cooked) and drizzle this over the top of the cake You don't want to drench the cake so if you have extra left over have it available when serving the cake Garnish top of cake with toasted and glazed sliced almonds and the citrus zest VARIATIONS: "Amaretto Apricot Upside Down Chocolate Cake" Per serving: Calories; g Fat ( Use fresh apricots in place of peaches calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 26 Apricot Ginger Snap Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Ingredients" for information about making ginger juice See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE cup brown rice flour (or spelt flour) cup millet flour (or spelt flour) / cups sorghum flour (or spelt flour) (or brown rice flour) / cup sesame seeds ground tablespoons tapioca flour teaspoons ground cinnamon / teaspoon sea salt tablespoon baking powder (double acting) cup dried apricots sliced / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cup maple syrup / cup blackstrap molasses tablespoons whole sugar (e g Rapadura) (or Sucanat sugar or granulated sugar) tablespoons ginger juice fresh (squeezed from fresh grated ginger root) / tablespoons vanilla extract ounces coconut milk (or water) / cup water FILLING / cup dried apricots diced tablespoon brown rice syrup (or maple syrup) GARNISH servings Cinnamon Apricot Icing (this is another recipe in this cookbook) / cup dried apricots sliced (or fresh apricot slices tossed with a tablespoon of lemon juice) teaspoon citrus zest in long thin strips (from half a citrus fruit) / cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together and stir in apricots Combine liquids (including the whole sugar even though it is URL http://www vitalita com/ Desserts of Vitality 27 not a liquid) then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case FILLING When making a layered cake (using identical sized pans) make the apricot layer filing by lightly cooking the diced apricots with brown rice syrup adding tablespoons of water as needed (if the apricots are very dry then you will need more water) GARNISH Once apricot layer filling has softened and after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread apricot filling (or jam if you don't have time to make the filling) over the top of this first layer Then place the second cake on top of the first and frost/ice the entire cake Garnish cake with dried or fresh apricot slices citrus zest and toasted glazed walnuts (or pecans) VARIATIONS: "Ginger Snap Cake" eliminate the use of all apricots (use ginger filling below) Use a ginger filling instead of an apricot filling (replace apricot filling with a filling made of crystallized ginger and / cup brown rice syrup) Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ tablespoons diced mg Sodium Desserts of Vitality 28 Blondies (Peanut Butter Brownies) Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder The sweet brown rice flour in these brownies adds a little extra denseness to the brownies Sweet brown rice flour can be ground from sweet brown rice or purchased as flour DRY INGREDIENTS / cup brown rice flour (or spelt flour) / cup sweet brown rice flour (or spelt flour) (or brown rice flour) / cup sorghum flour / cup whole grain amaranth flour (or spelt flour) / cup sesame seeds ground tablespoon ground flax seed / teaspoon sea salt teaspoons baking powder (double acting) WET INGREDIENTS Pre heat oven to degrees F ( / cup peanut oil (unrefined or refined) (or walnut oil or canola oil) / cup peanut butter / cups maple syrup tablespoon vanilla extract / cup water ADDITIONS grams chocolate bittersweet dairy free cut in chips (about cup when cut) (or cup dairy free chocolate chips) degrees C) Oil and flour a inch by inch pan Combine dry ingredients together Blend liquids then stir into the flour mixture Stir in chocolate Pour into the prepared pan Bake for minutes Test to be sure the blondies are finished: the blondies should slightly pull away from the sides of the pan and a toothpick inserted into the blondies should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the blondies because they can become too dry and dense in this case VARIATIONS: "Macadamia Nut Butter Blondies" use macadamia nut oil in place of peanut oil and macadamia nut butter in place of peanut butter "Almond Butter Brownies" use almond oil in place of peanut oil and almond butter in place of peanut butter Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 29 Carob Mint Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts / cup maple syrup cup sucanat sugar (or granulated sugar) cups water / cup dried mint flakes / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / tablespoons vanilla extract CAKE / cups brown rice flour (or spelt flour) tablespoons tapioca flour tablespoon ground flax seed cup carob flour (carob powder) / teaspoon sea salt tablespoon baking powder (double acting) GARNISH servings Mint Icing (this is another recipe in this cookbook) tablespoon fresh mint leaves / cup carob chips dairy free / cup pecan halves toasted glazed (glaze with maple syrup and mint extract) Add maple syrup sucanat and water to a sauce pan Wrap dried mint leaves in a cheese cloth or put the leaves into a tea infuser (or more than one if all the leaves do not fit into one) (or just use mint tea bags) Add mint to maple syrup and water Cover bring to a boil lower heat and simmer for about minutes Let cool Remove mint and remeasure the liquid Add water so liquid amounts to cups While mint is simmering sift dry ingredients together CAKE Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter Once mint mixture is prepared and somewhat cooled mix the oil applesauce and extract into the mint mixture Stir the liquid mixture into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too URL http://www vitalita com/ Desserts of Vitality 30 dry and dense in this case GARNISH When making a layered cake (using identical sized pans) place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread some of the icing over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with fresh mint leaves carob chips (for the edge of the cake) and toasted glazed pecans (for the top of the cake) VARIATIONS: "Chocolate Mint Cake" place of carob chips Per serving: Use cocoa in place of carob flour and dairy free chocolate chips (or chopped squares) in Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 31 Carrot Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Chopped figs are used in this recipe instead of the traditional use of raisins Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) To make prune puree soften prunes in a little hot water and then puree The resulting mixture should be as thin as oil See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) tablespoon ground flax seed tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons prune puree tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water / cups shredded carrots (from about medium carrots) cup dried figs (cut into raisin sized pieces) / cup walnuts chopped GARNISH servings Orange Icing (this is another recipe in this cookbook) teaspoon citrus zest in long thin strips (from piece of citrus fruit) / cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Fold in shredded carrots figs and walnuts Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake URL http://www vitalita com/ Desserts of Vitality 32 Garnish cake with citrus zest and with / cup toasted glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top) Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 33 Chestnut Carob Chip Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet I created this recipe during the year period I lived in Trento Italy In Italy this cake might be called "Torta di Castagne e Scaglie di Carruba" This is a satisfying moist cake that gets its richness from chestnut flour a more common ingredient in Italy but probably only available in specialty shops outside Italy Its distinctive flavor is different from any other flour and chestnuts don't have nearly as much fat as regular nuts Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) CAKE / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) / cup chestnut flour tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) / cup water cup carob chips dairy free GARNISH servings Frangelico (Hazelnut) Icing (this is another recipe in this cookbook) cups chestnuts (if using bottled chestnuts there are about ounces in cups) / cup maple syrup tablespoon sucanat sugar (or granulated sugar) tablespoons coconut shreds tablespoon carob chips dairy free Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together (Note: I have experimented with the regular flour (e g brown rice) to chestnut flour ratio and I find the URL http://www vitalita com/ Desserts of Vitality or to 34 ratio best For a stronger chestnut flavor replace / cup of the brown rice flour with chestnut flour ) Combine liquids then stir into the flour mixture Pour batter into the prepared cake pans Sprinkle carob chips on top of the two cake pans (half on each) Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH If you are using fresh chestnuts remove skin (Bottled chestnuts should already have their skins removed ) Add the chestnuts and maple syrup to a small sauce pan and cook over medium heat until syrup thickens and mostly absorbs into the chestnuts (about minutes) Lower heat a little add the sucanat sugar mix and heat for another minutes Remove from heat Once they are cooled cut them in half so they will be easier to use as a garnish When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer (If you have small pieces of glazed chestnuts from the above glazing process that would not look that good on top of the cake you can sprinkle them on this middle layer ) Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with glazed chestnuts (could go on the top in a ring around the edge) coconut (could go on the sides of the cake) and carob chips (could go on top between chestnuts) (Other garnishing ideas include edible flowers ) VARIATIONS: "Chestnut Chocolate Chip Cake" Replace the carob chips with chocolate chips "Chestnut Maple Cake" Leave the carob chips out of the cake Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 35 Chocolate Raspberry Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) tablespoons tapioca flour tablespoon ground flax seed / cups cocoa (unsweetened) / teaspoon sea salt tablespoons baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened (or could blend up about / of an apple) / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) cup water FILLING ounces raspberries frozen (or ounces fresh raspberries) (or cup jam mixed with T lemon juice) tablespoon brown rice syrup (or maple syrup) GARNISH servings Chocolate Icing (this is another recipe in this cookbook) ounces fresh raspberries teaspoon citrus zest in long thin strips (from pieces of citrus fruit) teaspoon chocolate bittersweet dairy free shaved / cup pecan halves toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) (for more information refer to the Cake Pan discussion in the "Cake Notes" at the beginning of this chapter) CAKE Sift dry ingredients together (except ground flax seed) Stir in ground flax seed Blend liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case FILLING URL http://www vitalita com/ Desserts of Vitality 36 When making a layered cake (using identical sized pans) make the raspberry layer filling by lightly cooking the frozen raspberries with brown rice syrup adding tablespoons of water as needed GARNISH Once raspberry layer filling has cooked down a bit and after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread filling over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with fresh whole raspberries citrus zest shaved chocolate and toasted glazed pecans (chopped nuts around the edge and halves for the top) VARIATIONS: "Carob Raspberry Cake" Use carob powder in place of cocoa and "Carob Icing" in place of "Chocolate Icing" (see recipe) This will yield a lower fat cake "Black Forest Cake" Use cherry jam in place of the raspberry filling and then garnish with pitted cherries (either fresh drained cherries from a can or thawed frozen cherries) "Chocolate Sambuca Cake" Add tablespoons of Sambuca liqueur to the batter and add teaspoons to the icing Additionally glaze the pecans with the liqueur after they are toasted Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 37 Cinnamon Chai Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts / teaspoon ground fennel seeds CAKE cups chai herbal concentrated / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) (or brown rice flour) / cup whole grain amaranth flour (or spelt flour) tablespoons sucanat sugar tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) teaspoons ground cinnamon teaspoons ground cardamom / teaspoon ground ginger / teaspoon ground cloves / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract / tablespoon cinnamon flavoring/extract ounces coconut milk (or water) GARNISH servings Cinnamon Apricot Icing (this is another recipe in this cookbook) cup pecans toasted glazed / teaspoon ground cinnamon Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Place prepared chai into a sauce pan and simmer until reduced to / cup (for use later in the recipe) Sift dry ingredients together Combine liquids including the / reduced chai then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case URL http://www vitalita com/ Desserts of Vitality 38 GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with toasted glazed pecans (or walnuts or sliced almonds) (chopped nuts around the edge and halves for the top) (Other garnishing ideas include coconut shreds and/or edible flowers ) VARIATIONS Use the " Frangelico (Hazelnut) Icing" in place of the " Per serving: Calories; g Fat ( Cinnamon Apricot Icing" calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 39 Hawaiian Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Ingredients" for information about making ginger juice There is an option to use canned pineapple which is an acceptable option but the overall taste of the cake will not be quite a good as if fresh pineapple was used CAKE / cups brown rice flour (or spelt flour) / cups millet flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup (or / cup agave nectar syrup) tablespoon ginger juice fresh (squeezed from fresh grated ginger root) / tablespoons vanilla extract ounces coconut milk (or water) / cup water / cup coconut shreds / cup fresh pineapple cut in / " cubes (or canned pineapple) GARNISH servings Lemon Ginger Icing (this is another recipe in this cookbook) / cup coconut shreds toasted teaspoon citrus zest in long thin strips (from half a citrus fruit) / cup fresh pineapple chunks (or canned pineapple) tablespoon ginger root candied sliced Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Fold in shredded coconut and pineapple Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case URL http://www vitalita com/ Desserts of Vitality 40 GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake around the edges with toasted shredded coconut and on top with citrus zest fresh pineapple (cut into triangles) and sliced candied ginger root Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 41 Hazelnut Brownies Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder DRY INGREDIENTS cup brown rice flour (or spelt flour) / cup sesame seeds ground / cup whole grain amaranth flour (or spelt flour) tablespoon ground flax seed / cup cocoa powder / teaspoon sea salt teaspoons baking powder (double acting) tablespoons unrefined coconut oil (or non hydrogenated veg shortening) (or walnut oil or canola oil) Pre heat oven to degrees F ( WET INGREDIENTS / cup walnut oil refined (or canola oil) / cups maple syrup tablespoon vanilla extract / cup water tablespoons cognac or brandy (optional) ADDITIONS grams chocolate bittersweet dairy free cut in chips (about cup when cut) (or cup dairy free chocolate chips) cup hazelnuts chopped degrees C) Oil and flour a inch by inch pan Combine dry ingredients together Cut coconut oil (or non hydrogenated vegetable shortening or oil) into flour mixture (using a fork and a knife) Combine liquids then stir into the flour mixture Stir in chocolate and hazelnuts Pour into the prepared cake pan Bake for minutes Test to be sure the brownies are finished: the brownies should slightly pull away from the sides of the pan and a toothpick inserted into the brownies should come out fairly clean (not wet with batter clinging to it but don't worry about melted chocolate) Also be careful not to overbake the brownies because they can become too dry and dense in this case VARIATIONS: "Hazelnut Carob Brownies" Use carob powder in place of cocoa and carob chips in place of chocolate chunks/ chips Use other types of nuts such as pecans walnuts or macadamia nuts Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 42 Hazelnut Chocolate Chunk Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g g Saturated Fat Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE cups brown rice flour (or spelt flour) / cup sorghum flour (or spelt flour) (or brown rice flour) / cup soy flour tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) tablespoon ground flax seed cup hazelnuts dry roasted ground / cup hazelnut oil tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water cup hazelnuts dry roasted chopped grams chocolate bittersweet dairy free chopped (about cup when cut) (or cup dairy free chocolate chips) GARNISH servings Frangelico (Hazelnut) Icing (this is another recipe in this cookbook) / cup hazelnuts (toasted and cut in half) (glazed with maple syrup and Frangelico) tablespoon chocolate bittersweet dairy free shaved Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift flours ground tapioca salt and baking powder together Mix in flax seed and hazelnuts Combine liquids then stir into the flour mixture Fold in chopped hazelnuts and chopped chocolate Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH URL http://www vitalita com/ Desserts of Vitality 43 When making a layered cake (using identical sized pans) place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread some of the icing over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with toasted glazed hazelnuts and shaved chocolate VARIATIONS: "Almond Chocolate Chunk Cake" Use almonds in place of all the different hazelnuts almond oil in place of the hazelnut oil Amaretto (Almond) Icing in place of the Frangelico (Hazelnut) Icing (see recipe variation in the "Frangelico (Hazelnut) Icing" recipe) and Amaretto in place of the Frangelico liqueur when glazing the nuts Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 44 Lemon Poppy Seed Pound Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) A very high calcium and iron cake (due to the poppy seeds) CAKE / cup brown rice flour (or spelt flour) / cup sweet brown rice flour (or spelt flour) / cup sorghum flour (or spelt flour) (or brown rice flour) tablespoons tapioca flour / teaspoon sea salt / tablespoon baking powder (double acting) / teaspoon baking soda / cup poppy seeds / cup ground almonds tablespoons vegetable shortening non hydrogenated (or unrefined coconut oil or walnut oil or canola oil) / cup walnut oil refined (or canola oil) ounces tofu low fat silken (extra firm) blended / cup maple syrup tablespoons Sucanat sugar (or granulated sugar) / tablespoon vanilla extract / tablespoon lemon extract / tablespoons lemon juice (from one lemon) / cup water GARNISH / tablespoon lemon extract servings Lemon Icing (see recipe in the "Orange Icing" recipe) (this is another recipe in this cookbook) tablespoons poppy seeds tablespoons coconut shreds toasted teaspoon lemon zest in long thin strips (from half of a lemon) lemon slices Pre heat oven to degrees F ( degrees C) Oil and flour two medium loaf pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients (except poppy seeds and ground almonds) together and then mix in poppy seeds and almonds Cut shortening (or oil) into flour mixture (using a fork and a knife) Combine liquids (including blended tofu) then stir into the flour mixture Pour into the prepared loaf pans URL http://www vitalita com/ Desserts of Vitality 45 Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH Once cakes are out of the oven brush the garnish lemon extract on the cakes (this gives them an extra lemon flavor that can not bake out and provides moistness to the cakes helping to give them that distinctive pound cake texture) When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with poppy seeds and coconut shreds around the edges and citrus zest and fresh thinly sliced whole citrus pieces on top Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 46 Lime Poppy Seed Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) This is not a particularly low fat cake due to the use of poppy seeds CAKE / cups millet flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) cup poppy seeds / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup tablespoon vanilla extract tablespoon lime extract ounces coconut milk (or water) / cup water GARNISH servings Lime Icing (see recipe in the "Orange Icing" recipe) (this is another recipe in this cookbook) tablespoons poppy seeds tablespoons coconut shreds toasted teaspoon lime zest in long thin strips (from half a lime) lime slices Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients (except poppy seeds) together and then mix in poppy seeds Combine liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with poppy seeds and coconut shreds around the edges and citrus zest and fresh thinly sliced whole lime pieces on top URL http://www vitalita com/ Desserts of Vitality 47 VARIATIONS: "Lime Coconut Cake" ingredients Per serving: add Calories; Tablespoons of coconut extract and / cup coconut shreds in addition to the other g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 48 Maple Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet This is the basic cake recipe upon which all cakes in this cookbook are based If you are interested in making a lower fat cake see the "Maple Cake Low Fat" recipe which is basically the same cake but with less fat An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water GARNISH servings Lemon Ginger Icing (this is another recipe in this cookbook) teaspoon citrus zest in long thin strips (from half of a citrus fruit) cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH URL http://www vitalita com/ Desserts of Vitality 49 When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with citrus zest and toasted glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top) (Other garnishing ideas include fresh or dried fruit and edible flowers ) VARIATIONS Use the " Cinnamon Apricot Icing" in place of the " Per serving: Calories; g Fat ( Lemon Ginger Icing" calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 50 Maple Cake Low Fat Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Amazake Dessert Sauce" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet This cake has less than of its calories from fat!

If you cakes come out too gooey and dense check on the following: baking powder should be fresh and not have been exposed to humidity for a long time it is best to use double acting baking powder (most are these days) baking powder spoiled by humidity will not have the rising power and will not work as well the oven temperature should be accurate with the oven dial if the oven temperature was lower than the dial says (maybe your oven thermostat is not correct so it thinks it is at but actually it might be at ) then cakes will bake slower than they should and the results will not be as good the oven should be pre heated make sure the cakes bake long enough test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) do not use brown rice syrup in the cake batter because it is notorious for making heavy cakes do not use sweet brown rice flour it makes cakes dense and gooey use regular brown rice flour (the kind make from short grain brown rice and not from sweet brown rice) if using tapioca flour do not make it from Minute Tapioca use only tapioca flour or starch pre ground in a bag or by grinding old fashion pearl tapioca Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium URL http://www vitalita com/ Desserts of Vitality 24 Amaretto Peach Upside Down Chocolate Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) AMARETTO PEACH TOPPING/FILLING tablespoons walnut oil refined tablespoons amaretto tablespoons light agave nectar syrup (or maple syrup) / cup brown rice syrup / cup sucanat sugar (or granulated sugar) tablespoons lemon juice pound fresh peaches sliced into crescent (about large peaches) CAKE / cups brown rice flour (or spelt flour) / cup whole grain teff flour (or spelt flour) tablespoons tapioca flour tablespoons sesame seeds ground / cups cocoa (unsweetened) / teaspoon sea salt tablespoons baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened (or could blend up about / of an apple) / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) / cup amaretto / cup water GARNISH servings Chocolate Icing (this is another recipe in this cookbook) / cup sliced almonds toasted glazed teaspoon citrus zest in long thin strips (from half of a citrus fruit) AMARETTO PEACH TOPPING/FILLING In a saucepan over medium heat add walnut oil amaretto light agave nectar syrup brown rice syrup and lemon juice Mix together and heat for about minutes Add sliced peaches and coat peaches with mixture Heat minute and remove from heat Pre heat oven to degrees F ( degrees C) Oil two inch round spring form pans (it is also possible to use one inch by inch pan) Put parchment paper in the bottom of the pans and oil again For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/ Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter Lay out one layer of peach slices in the bottom of one of the pans on top of the parchment paper This should take about half of the peaches mixture; the other half is for use as the filling between the two cake layers (see URL http://www vitalita com/ Desserts of Vitality 25 below in the GARNISH instructions) Do not pour any of the liquid/sauce from the peach mixture over the peaches; this can be used later in garnishing and serving the cake Set aside all remaining peach slices and any liquid/sauce in the pan CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Pour half of the mixture into the pan with peach topping and the other half into the other prepared cake pan Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (the one that does not have the peach topping) Take the remaining peach slices from the beginning of this recipe and chop the peach slices into smaller pieces and then spread this filling over the top of the first cake layer (There will probably be some sauce left from the cooked peaches and this is best used below ) Then place the second cake layer (the one that has the peach layer baked into it) on top of the first (so the baked in peaches are on the very top) Ice the sides of the cake with "Chocolate Icing" (see other recipe in this book) Take some of the reserved peach liquid/sauce from earlier in the recipe (after the peach slices were cooked) and drizzle this over the top of the cake You don't want to drench the cake so if you have extra left over have it available when serving the cake Garnish top of cake with toasted and glazed sliced almonds and the citrus zest VARIATIONS: "Amaretto Apricot Upside Down Chocolate Cake" Per serving: Calories; g Fat ( Use fresh apricots in place of peaches calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 26 Apricot Ginger Snap Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Ingredients" for information about making ginger juice See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE cup brown rice flour (or spelt flour) cup millet flour (or spelt flour) / cups sorghum flour (or spelt flour) (or brown rice flour) / cup sesame seeds ground tablespoons tapioca flour teaspoons ground cinnamon / teaspoon sea salt tablespoon baking powder (double acting) cup dried apricots sliced / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cup maple syrup / cup blackstrap molasses tablespoons whole sugar (e g Rapadura) (or Sucanat sugar or granulated sugar) tablespoons ginger juice fresh (squeezed from fresh grated ginger root) / tablespoons vanilla extract ounces coconut milk (or water) / cup water FILLING / cup dried apricots diced tablespoon brown rice syrup (or maple syrup) GARNISH servings Cinnamon Apricot Icing (this is another recipe in this cookbook) / cup dried apricots sliced (or fresh apricot slices tossed with a tablespoon of lemon juice) teaspoon citrus zest in long thin strips (from half a citrus fruit) / cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together and stir in apricots Combine liquids (including the whole sugar even though it is URL http://www vitalita com/ Desserts of Vitality 27 not a liquid) then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case FILLING When making a layered cake (using identical sized pans) make the apricot layer filing by lightly cooking the diced apricots with brown rice syrup adding tablespoons of water as needed (if the apricots are very dry then you will need more water) GARNISH Once apricot layer filling has softened and after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread apricot filling (or jam if you don't have time to make the filling) over the top of this first layer Then place the second cake on top of the first and frost/ice the entire cake Garnish cake with dried or fresh apricot slices citrus zest and toasted glazed walnuts (or pecans) VARIATIONS: "Ginger Snap Cake" eliminate the use of all apricots (use ginger filling below) Use a ginger filling instead of an apricot filling (replace apricot filling with a filling made of crystallized ginger and / cup brown rice syrup) Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ tablespoons diced mg Sodium Desserts of Vitality 28 Blondies (Peanut Butter Brownies) Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder The sweet brown rice flour in these brownies adds a little extra denseness to the brownies Sweet brown rice flour can be ground from sweet brown rice or purchased as flour DRY INGREDIENTS / cup brown rice flour (or spelt flour) / cup sweet brown rice flour (or spelt flour) (or brown rice flour) / cup sorghum flour / cup whole grain amaranth flour (or spelt flour) / cup sesame seeds ground tablespoon ground flax seed / teaspoon sea salt teaspoons baking powder (double acting) WET INGREDIENTS Pre heat oven to degrees F ( / cup peanut oil (unrefined or refined) (or walnut oil or canola oil) / cup peanut butter / cups maple syrup tablespoon vanilla extract / cup water ADDITIONS grams chocolate bittersweet dairy free cut in chips (about cup when cut) (or cup dairy free chocolate chips) degrees C) Oil and flour a inch by inch pan Combine dry ingredients together Blend liquids then stir into the flour mixture Stir in chocolate Pour into the prepared pan Bake for minutes Test to be sure the blondies are finished: the blondies should slightly pull away from the sides of the pan and a toothpick inserted into the blondies should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the blondies because they can become too dry and dense in this case VARIATIONS: "Macadamia Nut Butter Blondies" use macadamia nut oil in place of peanut oil and macadamia nut butter in place of peanut butter "Almond Butter Brownies" use almond oil in place of peanut oil and almond butter in place of peanut butter Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 29 Carob Mint Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts / cup maple syrup cup sucanat sugar (or granulated sugar) cups water / cup dried mint flakes / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / tablespoons vanilla extract CAKE / cups brown rice flour (or spelt flour) tablespoons tapioca flour tablespoon ground flax seed cup carob flour (carob powder) / teaspoon sea salt tablespoon baking powder (double acting) GARNISH servings Mint Icing (this is another recipe in this cookbook) tablespoon fresh mint leaves / cup carob chips dairy free / cup pecan halves toasted glazed (glaze with maple syrup and mint extract) Add maple syrup sucanat and water to a sauce pan Wrap dried mint leaves in a cheese cloth or put the leaves into a tea infuser (or more than one if all the leaves do not fit into one) (or just use mint tea bags) Add mint to maple syrup and water Cover bring to a boil lower heat and simmer for about minutes Let cool Remove mint and remeasure the liquid Add water so liquid amounts to cups While mint is simmering sift dry ingredients together CAKE Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter Once mint mixture is prepared and somewhat cooled mix the oil applesauce and extract into the mint mixture Stir the liquid mixture into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too URL http://www vitalita com/ Desserts of Vitality 30 dry and dense in this case GARNISH When making a layered cake (using identical sized pans) place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread some of the icing over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with fresh mint leaves carob chips (for the edge of the cake) and toasted glazed pecans (for the top of the cake) VARIATIONS: "Chocolate Mint Cake" place of carob chips Per serving: Use cocoa in place of carob flour and dairy free chocolate chips (or chopped squares) in Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 31 Carrot Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Chopped figs are used in this recipe instead of the traditional use of raisins Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) To make prune puree soften prunes in a little hot water and then puree The resulting mixture should be as thin as oil See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) tablespoon ground flax seed tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons prune puree tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water / cups shredded carrots (from about medium carrots) cup dried figs (cut into raisin sized pieces) / cup walnuts chopped GARNISH servings Orange Icing (this is another recipe in this cookbook) teaspoon citrus zest in long thin strips (from piece of citrus fruit) / cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Fold in shredded carrots figs and walnuts Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake URL http://www vitalita com/ Desserts of Vitality 32 Garnish cake with citrus zest and with / cup toasted glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top) Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 33 Chestnut Carob Chip Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet I created this recipe during the year period I lived in Trento Italy In Italy this cake might be called "Torta di Castagne e Scaglie di Carruba" This is a satisfying moist cake that gets its richness from chestnut flour a more common ingredient in Italy but probably only available in specialty shops outside Italy Its distinctive flavor is different from any other flour and chestnuts don't have nearly as much fat as regular nuts Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) CAKE / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) / cup chestnut flour tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) / cup water cup carob chips dairy free GARNISH servings Frangelico (Hazelnut) Icing (this is another recipe in this cookbook) cups chestnuts (if using bottled chestnuts there are about ounces in cups) / cup maple syrup tablespoon sucanat sugar (or granulated sugar) tablespoons coconut shreds tablespoon carob chips dairy free Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together (Note: I have experimented with the regular flour (e g brown rice) to chestnut flour ratio and I find the URL http://www vitalita com/ Desserts of Vitality or to 34 ratio best For a stronger chestnut flavor replace / cup of the brown rice flour with chestnut flour ) Combine liquids then stir into the flour mixture Pour batter into the prepared cake pans Sprinkle carob chips on top of the two cake pans (half on each) Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH If you are using fresh chestnuts remove skin (Bottled chestnuts should already have their skins removed ) Add the chestnuts and maple syrup to a small sauce pan and cook over medium heat until syrup thickens and mostly absorbs into the chestnuts (about minutes) Lower heat a little add the sucanat sugar mix and heat for another minutes Remove from heat Once they are cooled cut them in half so they will be easier to use as a garnish When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer (If you have small pieces of glazed chestnuts from the above glazing process that would not look that good on top of the cake you can sprinkle them on this middle layer ) Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with glazed chestnuts (could go on the top in a ring around the edge) coconut (could go on the sides of the cake) and carob chips (could go on top between chestnuts) (Other garnishing ideas include edible flowers ) VARIATIONS: "Chestnut Chocolate Chip Cake" Replace the carob chips with chocolate chips "Chestnut Maple Cake" Leave the carob chips out of the cake Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 35 Chocolate Raspberry Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) tablespoons tapioca flour tablespoon ground flax seed / cups cocoa (unsweetened) / teaspoon sea salt tablespoons baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened (or could blend up about / of an apple) / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) cup water FILLING ounces raspberries frozen (or ounces fresh raspberries) (or cup jam mixed with T lemon juice) tablespoon brown rice syrup (or maple syrup) GARNISH servings Chocolate Icing (this is another recipe in this cookbook) ounces fresh raspberries teaspoon citrus zest in long thin strips (from pieces of citrus fruit) teaspoon chocolate bittersweet dairy free shaved / cup pecan halves toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) (for more information refer to the Cake Pan discussion in the "Cake Notes" at the beginning of this chapter) CAKE Sift dry ingredients together (except ground flax seed) Stir in ground flax seed Blend liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case FILLING URL http://www vitalita com/ Desserts of Vitality 36 When making a layered cake (using identical sized pans) make the raspberry layer filling by lightly cooking the frozen raspberries with brown rice syrup adding tablespoons of water as needed GARNISH Once raspberry layer filling has cooked down a bit and after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread filling over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with fresh whole raspberries citrus zest shaved chocolate and toasted glazed pecans (chopped nuts around the edge and halves for the top) VARIATIONS: "Carob Raspberry Cake" Use carob powder in place of cocoa and "Carob Icing" in place of "Chocolate Icing" (see recipe) This will yield a lower fat cake "Black Forest Cake" Use cherry jam in place of the raspberry filling and then garnish with pitted cherries (either fresh drained cherries from a can or thawed frozen cherries) "Chocolate Sambuca Cake" Add tablespoons of Sambuca liqueur to the batter and add teaspoons to the icing Additionally glaze the pecans with the liqueur after they are toasted Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 37 Cinnamon Chai Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts / teaspoon ground fennel seeds CAKE cups chai herbal concentrated / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) (or brown rice flour) / cup whole grain amaranth flour (or spelt flour) tablespoons sucanat sugar tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) teaspoons ground cinnamon teaspoons ground cardamom / teaspoon ground ginger / teaspoon ground cloves / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract / tablespoon cinnamon flavoring/extract ounces coconut milk (or water) GARNISH servings Cinnamon Apricot Icing (this is another recipe in this cookbook) cup pecans toasted glazed / teaspoon ground cinnamon Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Place prepared chai into a sauce pan and simmer until reduced to / cup (for use later in the recipe) Sift dry ingredients together Combine liquids including the / reduced chai then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case URL http://www vitalita com/ Desserts of Vitality 38 GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with toasted glazed pecans (or walnuts or sliced almonds) (chopped nuts around the edge and halves for the top) (Other garnishing ideas include coconut shreds and/or edible flowers ) VARIATIONS Use the " Frangelico (Hazelnut) Icing" in place of the " Per serving: Calories; g Fat ( Cinnamon Apricot Icing" calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 39 Hawaiian Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Ingredients" for information about making ginger juice There is an option to use canned pineapple which is an acceptable option but the overall taste of the cake will not be quite a good as if fresh pineapple was used CAKE / cups brown rice flour (or spelt flour) / cups millet flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup (or / cup agave nectar syrup) tablespoon ginger juice fresh (squeezed from fresh grated ginger root) / tablespoons vanilla extract ounces coconut milk (or water) / cup water / cup coconut shreds / cup fresh pineapple cut in / " cubes (or canned pineapple) GARNISH servings Lemon Ginger Icing (this is another recipe in this cookbook) / cup coconut shreds toasted teaspoon citrus zest in long thin strips (from half a citrus fruit) / cup fresh pineapple chunks (or canned pineapple) tablespoon ginger root candied sliced Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Fold in shredded coconut and pineapple Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case URL http://www vitalita com/ Desserts of Vitality 40 GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake around the edges with toasted shredded coconut and on top with citrus zest fresh pineapple (cut into triangles) and sliced candied ginger root Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 41 Hazelnut Brownies Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder DRY INGREDIENTS cup brown rice flour (or spelt flour) / cup sesame seeds ground / cup whole grain amaranth flour (or spelt flour) tablespoon ground flax seed / cup cocoa powder / teaspoon sea salt teaspoons baking powder (double acting) tablespoons unrefined coconut oil (or non hydrogenated veg shortening) (or walnut oil or canola oil) Pre heat oven to degrees F ( WET INGREDIENTS / cup walnut oil refined (or canola oil) / cups maple syrup tablespoon vanilla extract / cup water tablespoons cognac or brandy (optional) ADDITIONS grams chocolate bittersweet dairy free cut in chips (about cup when cut) (or cup dairy free chocolate chips) cup hazelnuts chopped degrees C) Oil and flour a inch by inch pan Combine dry ingredients together Cut coconut oil (or non hydrogenated vegetable shortening or oil) into flour mixture (using a fork and a knife) Combine liquids then stir into the flour mixture Stir in chocolate and hazelnuts Pour into the prepared cake pan Bake for minutes Test to be sure the brownies are finished: the brownies should slightly pull away from the sides of the pan and a toothpick inserted into the brownies should come out fairly clean (not wet with batter clinging to it but don't worry about melted chocolate) Also be careful not to overbake the brownies because they can become too dry and dense in this case VARIATIONS: "Hazelnut Carob Brownies" Use carob powder in place of cocoa and carob chips in place of chocolate chunks/ chips Use other types of nuts such as pecans walnuts or macadamia nuts Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 42 Hazelnut Chocolate Chunk Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g g Saturated Fat Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE cups brown rice flour (or spelt flour) / cup sorghum flour (or spelt flour) (or brown rice flour) / cup soy flour tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) tablespoon ground flax seed cup hazelnuts dry roasted ground / cup hazelnut oil tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water cup hazelnuts dry roasted chopped grams chocolate bittersweet dairy free chopped (about cup when cut) (or cup dairy free chocolate chips) GARNISH servings Frangelico (Hazelnut) Icing (this is another recipe in this cookbook) / cup hazelnuts (toasted and cut in half) (glazed with maple syrup and Frangelico) tablespoon chocolate bittersweet dairy free shaved Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift flours ground tapioca salt and baking powder together Mix in flax seed and hazelnuts Combine liquids then stir into the flour mixture Fold in chopped hazelnuts and chopped chocolate Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH URL http://www vitalita com/ Desserts of Vitality 43 When making a layered cake (using identical sized pans) place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread some of the icing over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with toasted glazed hazelnuts and shaved chocolate VARIATIONS: "Almond Chocolate Chunk Cake" Use almonds in place of all the different hazelnuts almond oil in place of the hazelnut oil Amaretto (Almond) Icing in place of the Frangelico (Hazelnut) Icing (see recipe variation in the "Frangelico (Hazelnut) Icing" recipe) and Amaretto in place of the Frangelico liqueur when glazing the nuts Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 44 Lemon Poppy Seed Pound Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) A very high calcium and iron cake (due to the poppy seeds) CAKE / cup brown rice flour (or spelt flour) / cup sweet brown rice flour (or spelt flour) / cup sorghum flour (or spelt flour) (or brown rice flour) tablespoons tapioca flour / teaspoon sea salt / tablespoon baking powder (double acting) / teaspoon baking soda / cup poppy seeds / cup ground almonds tablespoons vegetable shortening non hydrogenated (or unrefined coconut oil or walnut oil or canola oil) / cup walnut oil refined (or canola oil) ounces tofu low fat silken (extra firm) blended / cup maple syrup tablespoons Sucanat sugar (or granulated sugar) / tablespoon vanilla extract / tablespoon lemon extract / tablespoons lemon juice (from one lemon) / cup water GARNISH / tablespoon lemon extract servings Lemon Icing (see recipe in the "Orange Icing" recipe) (this is another recipe in this cookbook) tablespoons poppy seeds tablespoons coconut shreds toasted teaspoon lemon zest in long thin strips (from half of a lemon) lemon slices Pre heat oven to degrees F ( degrees C) Oil and flour two medium loaf pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients (except poppy seeds and ground almonds) together and then mix in poppy seeds and almonds Cut shortening (or oil) into flour mixture (using a fork and a knife) Combine liquids (including blended tofu) then stir into the flour mixture Pour into the prepared loaf pans URL http://www vitalita com/ Desserts of Vitality 45 Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH Once cakes are out of the oven brush the garnish lemon extract on the cakes (this gives them an extra lemon flavor that can not bake out and provides moistness to the cakes helping to give them that distinctive pound cake texture) When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with poppy seeds and coconut shreds around the edges and citrus zest and fresh thinly sliced whole citrus pieces on top Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 46 Lime Poppy Seed Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) This is not a particularly low fat cake due to the use of poppy seeds CAKE / cups millet flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) cup poppy seeds / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup tablespoon vanilla extract tablespoon lime extract ounces coconut milk (or water) / cup water GARNISH servings Lime Icing (see recipe in the "Orange Icing" recipe) (this is another recipe in this cookbook) tablespoons poppy seeds tablespoons coconut shreds toasted teaspoon lime zest in long thin strips (from half a lime) lime slices Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients (except poppy seeds) together and then mix in poppy seeds Combine liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with poppy seeds and coconut shreds around the edges and citrus zest and fresh thinly sliced whole lime pieces on top URL http://www vitalita com/ Desserts of Vitality 47 VARIATIONS: "Lime Coconut Cake" ingredients Per serving: add Calories; Tablespoons of coconut extract and / cup coconut shreds in addition to the other g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 48 Maple Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet This is the basic cake recipe upon which all cakes in this cookbook are based If you are interested in making a lower fat cake see the "Maple Cake Low Fat" recipe which is basically the same cake but with less fat An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water GARNISH servings Lemon Ginger Icing (this is another recipe in this cookbook) teaspoon citrus zest in long thin strips (from half of a citrus fruit) cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH URL http://www vitalita com/ Desserts of Vitality 49 When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with citrus zest and toasted glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top) (Other garnishing ideas include fresh or dried fruit and edible flowers ) VARIATIONS Use the " Cinnamon Apricot Icing" in place of the " Per serving: Calories; g Fat ( Lemon Ginger Icing" calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 50 Maple Cake Low Fat Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Amazake Dessert Sauce" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet This cake has less than of its calories from fat!

If you cakes come out too gooey and dense check on the following: baking powder should be fresh and not have been exposed to humidity for a long time it is best to use double acting baking powder (most are these days) baking powder spoiled by humidity will not have the rising power and will not work as well the oven temperature should be accurate with the oven dial if the oven temperature was lower than the dial says (maybe your oven thermostat is not correct so it thinks it is at but actually it might be at ) then cakes will bake slower than they should and the results will not be as good the oven should be pre heated make sure the cakes bake long enough test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) do not use brown rice syrup in the cake batter because it is notorious for making heavy cakes do not use sweet brown rice flour it makes cakes dense and gooey use regular brown rice flour (the kind make from short grain brown rice and not from sweet brown rice) if using tapioca flour do not make it from Minute Tapioca use only tapioca flour or starch pre ground in a bag or by grinding old fashion pearl tapioca Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium URL http://www vitalita com/ Desserts of Vitality 24 Amaretto Peach Upside Down Chocolate Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) AMARETTO PEACH TOPPING/FILLING tablespoons walnut oil refined tablespoons amaretto tablespoons light agave nectar syrup (or maple syrup) / cup brown rice syrup / cup sucanat sugar (or granulated sugar) tablespoons lemon juice pound fresh peaches sliced into crescent (about large peaches) CAKE / cups brown rice flour (or spelt flour) / cup whole grain teff flour (or spelt flour) tablespoons tapioca flour tablespoons sesame seeds ground / cups cocoa (unsweetened) / teaspoon sea salt tablespoons baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened (or could blend up about / of an apple) / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) / cup amaretto / cup water GARNISH servings Chocolate Icing (this is another recipe in this cookbook) / cup sliced almonds toasted glazed teaspoon citrus zest in long thin strips (from half of a citrus fruit) AMARETTO PEACH TOPPING/FILLING In a saucepan over medium heat add walnut oil amaretto light agave nectar syrup brown rice syrup and lemon juice Mix together and heat for about minutes Add sliced peaches and coat peaches with mixture Heat minute and remove from heat Pre heat oven to degrees F ( degrees C) Oil two inch round spring form pans (it is also possible to use one inch by inch pan) Put parchment paper in the bottom of the pans and oil again For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/ Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter Lay out one layer of peach slices in the bottom of one of the pans on top of the parchment paper This should take about half of the peaches mixture; the other half is for use as the filling between the two cake layers (see URL http://www vitalita com/ Desserts of Vitality 25 below in the GARNISH instructions) Do not pour any of the liquid/sauce from the peach mixture over the peaches; this can be used later in garnishing and serving the cake Set aside all remaining peach slices and any liquid/sauce in the pan CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Pour half of the mixture into the pan with peach topping and the other half into the other prepared cake pan Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (the one that does not have the peach topping) Take the remaining peach slices from the beginning of this recipe and chop the peach slices into smaller pieces and then spread this filling over the top of the first cake layer (There will probably be some sauce left from the cooked peaches and this is best used below ) Then place the second cake layer (the one that has the peach layer baked into it) on top of the first (so the baked in peaches are on the very top) Ice the sides of the cake with "Chocolate Icing" (see other recipe in this book) Take some of the reserved peach liquid/sauce from earlier in the recipe (after the peach slices were cooked) and drizzle this over the top of the cake You don't want to drench the cake so if you have extra left over have it available when serving the cake Garnish top of cake with toasted and glazed sliced almonds and the citrus zest VARIATIONS: "Amaretto Apricot Upside Down Chocolate Cake" Per serving: Calories; g Fat ( Use fresh apricots in place of peaches calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 26 Apricot Ginger Snap Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Ingredients" for information about making ginger juice See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE cup brown rice flour (or spelt flour) cup millet flour (or spelt flour) / cups sorghum flour (or spelt flour) (or brown rice flour) / cup sesame seeds ground tablespoons tapioca flour teaspoons ground cinnamon / teaspoon sea salt tablespoon baking powder (double acting) cup dried apricots sliced / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cup maple syrup / cup blackstrap molasses tablespoons whole sugar (e g Rapadura) (or Sucanat sugar or granulated sugar) tablespoons ginger juice fresh (squeezed from fresh grated ginger root) / tablespoons vanilla extract ounces coconut milk (or water) / cup water FILLING / cup dried apricots diced tablespoon brown rice syrup (or maple syrup) GARNISH servings Cinnamon Apricot Icing (this is another recipe in this cookbook) / cup dried apricots sliced (or fresh apricot slices tossed with a tablespoon of lemon juice) teaspoon citrus zest in long thin strips (from half a citrus fruit) / cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together and stir in apricots Combine liquids (including the whole sugar even though it is URL http://www vitalita com/ Desserts of Vitality 27 not a liquid) then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case FILLING When making a layered cake (using identical sized pans) make the apricot layer filing by lightly cooking the diced apricots with brown rice syrup adding tablespoons of water as needed (if the apricots are very dry then you will need more water) GARNISH Once apricot layer filling has softened and after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread apricot filling (or jam if you don't have time to make the filling) over the top of this first layer Then place the second cake on top of the first and frost/ice the entire cake Garnish cake with dried or fresh apricot slices citrus zest and toasted glazed walnuts (or pecans) VARIATIONS: "Ginger Snap Cake" eliminate the use of all apricots (use ginger filling below) Use a ginger filling instead of an apricot filling (replace apricot filling with a filling made of crystallized ginger and / cup brown rice syrup) Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ tablespoons diced mg Sodium Desserts of Vitality 28 Blondies (Peanut Butter Brownies) Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder The sweet brown rice flour in these brownies adds a little extra denseness to the brownies Sweet brown rice flour can be ground from sweet brown rice or purchased as flour DRY INGREDIENTS / cup brown rice flour (or spelt flour) / cup sweet brown rice flour (or spelt flour) (or brown rice flour) / cup sorghum flour / cup whole grain amaranth flour (or spelt flour) / cup sesame seeds ground tablespoon ground flax seed / teaspoon sea salt teaspoons baking powder (double acting) WET INGREDIENTS Pre heat oven to degrees F ( / cup peanut oil (unrefined or refined) (or walnut oil or canola oil) / cup peanut butter / cups maple syrup tablespoon vanilla extract / cup water ADDITIONS grams chocolate bittersweet dairy free cut in chips (about cup when cut) (or cup dairy free chocolate chips) degrees C) Oil and flour a inch by inch pan Combine dry ingredients together Blend liquids then stir into the flour mixture Stir in chocolate Pour into the prepared pan Bake for minutes Test to be sure the blondies are finished: the blondies should slightly pull away from the sides of the pan and a toothpick inserted into the blondies should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the blondies because they can become too dry and dense in this case VARIATIONS: "Macadamia Nut Butter Blondies" use macadamia nut oil in place of peanut oil and macadamia nut butter in place of peanut butter "Almond Butter Brownies" use almond oil in place of peanut oil and almond butter in place of peanut butter Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 29 Carob Mint Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts / cup maple syrup cup sucanat sugar (or granulated sugar) cups water / cup dried mint flakes / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / tablespoons vanilla extract CAKE / cups brown rice flour (or spelt flour) tablespoons tapioca flour tablespoon ground flax seed cup carob flour (carob powder) / teaspoon sea salt tablespoon baking powder (double acting) GARNISH servings Mint Icing (this is another recipe in this cookbook) tablespoon fresh mint leaves / cup carob chips dairy free / cup pecan halves toasted glazed (glaze with maple syrup and mint extract) Add maple syrup sucanat and water to a sauce pan Wrap dried mint leaves in a cheese cloth or put the leaves into a tea infuser (or more than one if all the leaves do not fit into one) (or just use mint tea bags) Add mint to maple syrup and water Cover bring to a boil lower heat and simmer for about minutes Let cool Remove mint and remeasure the liquid Add water so liquid amounts to cups While mint is simmering sift dry ingredients together CAKE Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter Once mint mixture is prepared and somewhat cooled mix the oil applesauce and extract into the mint mixture Stir the liquid mixture into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too URL http://www vitalita com/ Desserts of Vitality 30 dry and dense in this case GARNISH When making a layered cake (using identical sized pans) place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread some of the icing over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with fresh mint leaves carob chips (for the edge of the cake) and toasted glazed pecans (for the top of the cake) VARIATIONS: "Chocolate Mint Cake" place of carob chips Per serving: Use cocoa in place of carob flour and dairy free chocolate chips (or chopped squares) in Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 31 Carrot Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Chopped figs are used in this recipe instead of the traditional use of raisins Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) To make prune puree soften prunes in a little hot water and then puree The resulting mixture should be as thin as oil See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) tablespoon ground flax seed tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons prune puree tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water / cups shredded carrots (from about medium carrots) cup dried figs (cut into raisin sized pieces) / cup walnuts chopped GARNISH servings Orange Icing (this is another recipe in this cookbook) teaspoon citrus zest in long thin strips (from piece of citrus fruit) / cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Fold in shredded carrots figs and walnuts Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake URL http://www vitalita com/ Desserts of Vitality 32 Garnish cake with citrus zest and with / cup toasted glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top) Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 33 Chestnut Carob Chip Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet I created this recipe during the year period I lived in Trento Italy In Italy this cake might be called "Torta di Castagne e Scaglie di Carruba" This is a satisfying moist cake that gets its richness from chestnut flour a more common ingredient in Italy but probably only available in specialty shops outside Italy Its distinctive flavor is different from any other flour and chestnuts don't have nearly as much fat as regular nuts Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) CAKE / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) / cup chestnut flour tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) / cup water cup carob chips dairy free GARNISH servings Frangelico (Hazelnut) Icing (this is another recipe in this cookbook) cups chestnuts (if using bottled chestnuts there are about ounces in cups) / cup maple syrup tablespoon sucanat sugar (or granulated sugar) tablespoons coconut shreds tablespoon carob chips dairy free Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together (Note: I have experimented with the regular flour (e g brown rice) to chestnut flour ratio and I find the URL http://www vitalita com/ Desserts of Vitality or to 34 ratio best For a stronger chestnut flavor replace / cup of the brown rice flour with chestnut flour ) Combine liquids then stir into the flour mixture Pour batter into the prepared cake pans Sprinkle carob chips on top of the two cake pans (half on each) Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH If you are using fresh chestnuts remove skin (Bottled chestnuts should already have their skins removed ) Add the chestnuts and maple syrup to a small sauce pan and cook over medium heat until syrup thickens and mostly absorbs into the chestnuts (about minutes) Lower heat a little add the sucanat sugar mix and heat for another minutes Remove from heat Once they are cooled cut them in half so they will be easier to use as a garnish When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer (If you have small pieces of glazed chestnuts from the above glazing process that would not look that good on top of the cake you can sprinkle them on this middle layer ) Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with glazed chestnuts (could go on the top in a ring around the edge) coconut (could go on the sides of the cake) and carob chips (could go on top between chestnuts) (Other garnishing ideas include edible flowers ) VARIATIONS: "Chestnut Chocolate Chip Cake" Replace the carob chips with chocolate chips "Chestnut Maple Cake" Leave the carob chips out of the cake Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 35 Chocolate Raspberry Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) tablespoons tapioca flour tablespoon ground flax seed / cups cocoa (unsweetened) / teaspoon sea salt tablespoons baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened (or could blend up about / of an apple) / cups maple syrup / cup sucanat sugar (or granulated sugar) / tablespoons vanilla extract ounces coconut milk (or water) cup water FILLING ounces raspberries frozen (or ounces fresh raspberries) (or cup jam mixed with T lemon juice) tablespoon brown rice syrup (or maple syrup) GARNISH servings Chocolate Icing (this is another recipe in this cookbook) ounces fresh raspberries teaspoon citrus zest in long thin strips (from pieces of citrus fruit) teaspoon chocolate bittersweet dairy free shaved / cup pecan halves toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) (for more information refer to the Cake Pan discussion in the "Cake Notes" at the beginning of this chapter) CAKE Sift dry ingredients together (except ground flax seed) Stir in ground flax seed Blend liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case FILLING URL http://www vitalita com/ Desserts of Vitality 36 When making a layered cake (using identical sized pans) make the raspberry layer filling by lightly cooking the frozen raspberries with brown rice syrup adding tablespoons of water as needed GARNISH Once raspberry layer filling has cooked down a bit and after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread filling over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with fresh whole raspberries citrus zest shaved chocolate and toasted glazed pecans (chopped nuts around the edge and halves for the top) VARIATIONS: "Carob Raspberry Cake" Use carob powder in place of cocoa and "Carob Icing" in place of "Chocolate Icing" (see recipe) This will yield a lower fat cake "Black Forest Cake" Use cherry jam in place of the raspberry filling and then garnish with pitted cherries (either fresh drained cherries from a can or thawed frozen cherries) "Chocolate Sambuca Cake" Add tablespoons of Sambuca liqueur to the batter and add teaspoons to the icing Additionally glaze the pecans with the liqueur after they are toasted Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 37 Cinnamon Chai Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts / teaspoon ground fennel seeds CAKE cups chai herbal concentrated / cups brown rice flour (or spelt flour) / cups sorghum flour (or spelt flour) (or brown rice flour) / cup whole grain amaranth flour (or spelt flour) tablespoons sucanat sugar tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) teaspoons ground cinnamon teaspoons ground cardamom / teaspoon ground ginger / teaspoon ground cloves / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract / tablespoon cinnamon flavoring/extract ounces coconut milk (or water) GARNISH servings Cinnamon Apricot Icing (this is another recipe in this cookbook) cup pecans toasted glazed / teaspoon ground cinnamon Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Place prepared chai into a sauce pan and simmer until reduced to / cup (for use later in the recipe) Sift dry ingredients together Combine liquids including the / reduced chai then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case URL http://www vitalita com/ Desserts of Vitality 38 GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with toasted glazed pecans (or walnuts or sliced almonds) (chopped nuts around the edge and halves for the top) (Other garnishing ideas include coconut shreds and/or edible flowers ) VARIATIONS Use the " Frangelico (Hazelnut) Icing" in place of the " Per serving: Calories; g Fat ( Cinnamon Apricot Icing" calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 39 Hawaiian Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Ingredients" for information about making ginger juice There is an option to use canned pineapple which is an acceptable option but the overall taste of the cake will not be quite a good as if fresh pineapple was used CAKE / cups brown rice flour (or spelt flour) / cups millet flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup (or / cup agave nectar syrup) tablespoon ginger juice fresh (squeezed from fresh grated ginger root) / tablespoons vanilla extract ounces coconut milk (or water) / cup water / cup coconut shreds / cup fresh pineapple cut in / " cubes (or canned pineapple) GARNISH servings Lemon Ginger Icing (this is another recipe in this cookbook) / cup coconut shreds toasted teaspoon citrus zest in long thin strips (from half a citrus fruit) / cup fresh pineapple chunks (or canned pineapple) tablespoon ginger root candied sliced Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Fold in shredded coconut and pineapple Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case URL http://www vitalita com/ Desserts of Vitality 40 GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake around the edges with toasted shredded coconut and on top with citrus zest fresh pineapple (cut into triangles) and sliced candied ginger root Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 41 Hazelnut Brownies Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet Refer to the "Cake Notes" at the front of this chapter for information about making cakes (applying to brownies as well) (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) An easy way to grind flax seeds is in a coffee grinder DRY INGREDIENTS cup brown rice flour (or spelt flour) / cup sesame seeds ground / cup whole grain amaranth flour (or spelt flour) tablespoon ground flax seed / cup cocoa powder / teaspoon sea salt teaspoons baking powder (double acting) tablespoons unrefined coconut oil (or non hydrogenated veg shortening) (or walnut oil or canola oil) Pre heat oven to degrees F ( WET INGREDIENTS / cup walnut oil refined (or canola oil) / cups maple syrup tablespoon vanilla extract / cup water tablespoons cognac or brandy (optional) ADDITIONS grams chocolate bittersweet dairy free cut in chips (about cup when cut) (or cup dairy free chocolate chips) cup hazelnuts chopped degrees C) Oil and flour a inch by inch pan Combine dry ingredients together Cut coconut oil (or non hydrogenated vegetable shortening or oil) into flour mixture (using a fork and a knife) Combine liquids then stir into the flour mixture Stir in chocolate and hazelnuts Pour into the prepared cake pan Bake for minutes Test to be sure the brownies are finished: the brownies should slightly pull away from the sides of the pan and a toothpick inserted into the brownies should come out fairly clean (not wet with batter clinging to it but don't worry about melted chocolate) Also be careful not to overbake the brownies because they can become too dry and dense in this case VARIATIONS: "Hazelnut Carob Brownies" Use carob powder in place of cocoa and carob chips in place of chocolate chunks/ chips Use other types of nuts such as pecans walnuts or macadamia nuts Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 42 Hazelnut Chocolate Chunk Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g g Saturated Fat Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to grind flax seeds is in a coffee grinder An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE cups brown rice flour (or spelt flour) / cup sorghum flour (or spelt flour) (or brown rice flour) / cup soy flour tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) tablespoon ground flax seed cup hazelnuts dry roasted ground / cup hazelnut oil tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water cup hazelnuts dry roasted chopped grams chocolate bittersweet dairy free chopped (about cup when cut) (or cup dairy free chocolate chips) GARNISH servings Frangelico (Hazelnut) Icing (this is another recipe in this cookbook) / cup hazelnuts (toasted and cut in half) (glazed with maple syrup and Frangelico) tablespoon chocolate bittersweet dairy free shaved Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift flours ground tapioca salt and baking powder together Mix in flax seed and hazelnuts Combine liquids then stir into the flour mixture Fold in chopped hazelnuts and chopped chocolate Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH URL http://www vitalita com/ Desserts of Vitality 43 When making a layered cake (using identical sized pans) place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread some of the icing over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with toasted glazed hazelnuts and shaved chocolate VARIATIONS: "Almond Chocolate Chunk Cake" Use almonds in place of all the different hazelnuts almond oil in place of the hazelnut oil Amaretto (Almond) Icing in place of the Frangelico (Hazelnut) Icing (see recipe variation in the "Frangelico (Hazelnut) Icing" recipe) and Amaretto in place of the Frangelico liqueur when glazing the nuts Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 44 Lemon Poppy Seed Pound Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) A very high calcium and iron cake (due to the poppy seeds) CAKE / cup brown rice flour (or spelt flour) / cup sweet brown rice flour (or spelt flour) / cup sorghum flour (or spelt flour) (or brown rice flour) tablespoons tapioca flour / teaspoon sea salt / tablespoon baking powder (double acting) / teaspoon baking soda / cup poppy seeds / cup ground almonds tablespoons vegetable shortening non hydrogenated (or unrefined coconut oil or walnut oil or canola oil) / cup walnut oil refined (or canola oil) ounces tofu low fat silken (extra firm) blended / cup maple syrup tablespoons Sucanat sugar (or granulated sugar) / tablespoon vanilla extract / tablespoon lemon extract / tablespoons lemon juice (from one lemon) / cup water GARNISH / tablespoon lemon extract servings Lemon Icing (see recipe in the "Orange Icing" recipe) (this is another recipe in this cookbook) tablespoons poppy seeds tablespoons coconut shreds toasted teaspoon lemon zest in long thin strips (from half of a lemon) lemon slices Pre heat oven to degrees F ( degrees C) Oil and flour two medium loaf pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients (except poppy seeds and ground almonds) together and then mix in poppy seeds and almonds Cut shortening (or oil) into flour mixture (using a fork and a knife) Combine liquids (including blended tofu) then stir into the flour mixture Pour into the prepared loaf pans URL http://www vitalita com/ Desserts of Vitality 45 Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH Once cakes are out of the oven brush the garnish lemon extract on the cakes (this gives them an extra lemon flavor that can not bake out and provides moistness to the cakes helping to give them that distinctive pound cake texture) When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with poppy seeds and coconut shreds around the edges and citrus zest and fresh thinly sliced whole citrus pieces on top Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 46 Lime Poppy Seed Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with "Coconut Ice Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) This is not a particularly low fat cake due to the use of poppy seeds CAKE / cups millet flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) cup poppy seeds / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup tablespoon vanilla extract tablespoon lime extract ounces coconut milk (or water) / cup water GARNISH servings Lime Icing (see recipe in the "Orange Icing" recipe) (this is another recipe in this cookbook) tablespoons poppy seeds tablespoons coconut shreds toasted teaspoon lime zest in long thin strips (from half a lime) lime slices Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients (except poppy seeds) together and then mix in poppy seeds Combine liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with poppy seeds and coconut shreds around the edges and citrus zest and fresh thinly sliced whole lime pieces on top URL http://www vitalita com/ Desserts of Vitality 47 VARIATIONS: "Lime Coconut Cake" ingredients Per serving: add Calories; Tablespoons of coconut extract and / cup coconut shreds in addition to the other g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 48 Maple Cake Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* g Total Fat Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Macadamia Nut Cream" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet This is the basic cake recipe upon which all cakes in this cookbook are based If you are interested in making a lower fat cake see the "Maple Cake Low Fat" recipe which is basically the same cake but with less fat An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca flour) Refer to the "Cake Notes" at the front of this chapter for information about making cakes (including the methods that can be used to make a cake more "decadent" and other methods to make a cake lower in fat) See the "Glossary of Cooking Terms" for information about toasting and glazing nuts CAKE / cups brown rice flour (or spelt flour) tablespoons tapioca flour / teaspoon sea salt tablespoon baking powder (double acting) / cup walnut oil refined (or canola oil) tablespoons applesauce unsweetened / cups maple syrup / tablespoons vanilla extract ounces coconut milk (or water) / cup water GARNISH servings Lemon Ginger Icing (this is another recipe in this cookbook) teaspoon citrus zest in long thin strips (from half of a citrus fruit) cup walnuts toasted glazed Pre heat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also possible to use one inch by inch pan) For more information about pans and about the use of parchment paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter CAKE Sift dry ingredients together Combine liquids then stir into the flour mixture Pour into the prepared cake pans Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too dry and dense in this case GARNISH URL http://www vitalita com/ Desserts of Vitality 49 When making a layered cake (using identical sized pans) after the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the edges) and spread the icing/frosting over the top of this first layer Then place the second layer on top of the first and frost/ice the entire cake Garnish cake with citrus zest and toasted glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top) (Other garnishing ideas include fresh or dried fruit and edible flowers ) VARIATIONS Use the " Cinnamon Apricot Icing" in place of the " Per serving: Calories; g Fat ( Lemon Ginger Icing" calories from fat); g Protein; g Carbohydrate; mg Cholesterol; URL http://www vitalita com/ mg Sodium Desserts of Vitality 50 Maple Cake Low Fat Makes Nutrition Facts Servings Per Recipe servings Amount Per Serving Calories Calories from fat Preparation Time: hour minutes Daily Value* Total Fat g Saturated Fat g Cholesterol mg Sodium mg Carbohydrate g Dietary Fiber g Protein g Serving Ideas: Serve with " Amazake Dessert Sauce" (see recipe) Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a calorie diet This cake has less than of its calories from fat!

Download PDF sample

7-Day Detox Diet Plan: Change Your Eating Habits for Life by Lesley Ellis


by John
4.2

Rated 4.65 of 5 – based on 10 votes