Update: I have remade this cake using sprouted spelt flour, coconut oil, and with Rapadura (evaporated cane juice) as the sweetener. Delicious! See: Spelt Lemon Cake.

We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking of making it very soon trying out white buckwheat flour (from hulled buckwheat) instead of the whole wheat pastry flour. For now, here is the wheat version.

Lemon Poppy Seed Cake

adapted from a recipe shared by my friend Meg

The cake:

• 6 tablespoons poppy seeds
• 1 cup coconut milk
• 1/2 cup plus 2 tablespoons grapeseed oil
• 1-1/2 cups agave syrup
• 4 tablespoons flax seed meal
• 3 cups whole wheat pastry flour
• 2 teaspoons baking powder
• grated zest of 4 lemons
• 1/2 teaspoon sea salt

The syrup:

• 1/2 cup fresh lemon juice (perhaps reduce, depending on your desired tartness)
• 1/2 cup agave syrup

Combine poppy seeds and coconut milk in a small bowl. Let soak for about an hour.

Preheat oven to 325 degrees. Oil a bundt pan well with coconut oil and then dust with whole wheat pastry flour.

Mix well the oil, agave and flax seed meal in mixing bowl. Add flour, baking powder, sea salt and lemon zest, along with coconut milk mixture. Stir until smooth and just combined.

Pour batter into prepared bundt pan. Bake for 55 to 60 minutes, until golden brown and/or an inserted toothpick comes out clean.

Meanwhile, bring to a boil the lemon juice and 1/2 cup agave syrup. Let boil, while stirring constantly for 3 to 5 minutes, to allow it to thicken. Remove from heat and let it cool.

When cake is done baking, place cake in pan on baking rack. Poke about a dozen holes in the cake, all the way to the bottom. Pour all the syrup over the cake. Let the cake cool in pan on rack for at least 1/2 hour.

Turn cake out onto serving platter. Let cool completely. Cover tightly with plastic wrap. (Original recipe says to let sit out at room temp overnight before serving.)

© Copyright 2008 by Wardeh Harmon.

gluten-free, dairy-free, egg-free

• 1/2 cup flax seed meal
• 3/4 cup filtered water
• 1 cup unrefined coconut oil, softened
• 3/4 cup raw agave syrup (or raw honey)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 teaspoon sea salt
• 2 teaspoons gluten-free baking powder
• 3/4 cup buckwheat flour
• 3/4 cup sorghum flour (or other gluten-free flour such as sweet brown rice flour)
• 1/2 cup tapioca flour
• 1 cup gluten-free chocolate chips, or 1/2 cup chocolate chips plus 1/2 cup raisins
• 1/2 cup quinoa flakes (or certified gluten-free rolled oats)
• 1/2 cup unsweetened coconut (optional)
• 1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Lightly grease (2) 8×8-inch square baking pans, or (1) 9×13-inch baking pan, with unrefined coconut oil.

In mixing bowl, whisk together flax seed meal and water. Let sit for a few minutes to get gummy. Add coconut oil, agave, and vanilla (and almond extract, if using). Beat until coconut oil is smooth.

Mix flours, baking powder, and sea salt together in a separate bowl. Add to wet ingredients. Mix until smooth. The batter should be thick but sticky. If it is dry, then add a little water for moisture.

Add chocolate chips, raisins, quinoa flakes (or rolled oats), coconut, and nuts. Mix to combine.

Spread cookie batter between the (2) 8×8-inch baking pans or into the (1) 9×13-inch baking pan. Use a spatula to aid in spreading.

Bake for 30 to 35 minutes, until inserted toothpick comes out clean and bars are nicely browned on top. Removed from oven and transfer pan(s) to cooling rack. Cut into bars. Serve warm, store in an airtight container, or freeze.

© Copyright 2008 by Wardeh Harmon.

Milk Chocolate Ice Cream Topping
makes about 1 cup

• 1/3 cup cream (from a can of unsweetened coconut milk — not light)
• 1/3 cup agave
• 1/2 cup cocoa powder
• 1/3 to 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk (or coconut milk) to achieve desired consistency.

Variation: Dark Chocolate Frosting — Dairy-Free

© Copyright 2008 by Wardeh Harmon

DARK CHOCOLATE FROSTING
Dairy-free

Makes about 3/4 cup

• 1/3 cup cream (from a can of unsweetened coconut milk — not light)
• 1/3 cup raw honey
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk or unsweetened coconut milk to achieve desired consistency.

Variation: Milk Chocolate Ice Cream Sauce — Dairy-Free

This is a frozen coconut “candy” – but a candy that I eat before every meal! (At the time of this update 10/29/2009.) In the book Eat Fat, Lose Fat, by Sally Fallon Morell and Mary Enig, the authors note that unrefined, virgin coconut oil provides “vital nourishment to every cell in your body…” but it also helps one feel satisfied, decreasing cravings and persistent hunger.

This is a recipe modified from Vickilynn Haycraft’s Coconut Bark – Almond Joy. She’s got a bit of a different method for making it – melting the coconut oil and whisking it together with all the ingredients. She gets it to work; something must be wrong with me that when I do it, the oil separates out. So I use the food processor to emulsify everything. This does result in a thicker mixture. If you don’t have a food processor and you’ve got a stronger whisking arm, you might want to try it Vickilynn’s way!

This makes a double batch of the original recipe.

• 1 cup coconut oil, organic, virgin, unrefined
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup raw honey
• 1 cup unsweetened shredded coconut

Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.

Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.

Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.

Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.

This post is part of the Healthy Fat Recipes carnival at Kitchen Stewardship.

Original recipe © Copyright 2008 by Vickilynn Haycraft.
Modified recipe © Copyright 2008-2009 by Wardeh Harmon.

Here are chocolate chunks that I made using honey as the sweetener. These are not overly sweet either. One could reduce the coconut oil and increase the honey to increase the overall sweetening.

• 1/3 cup plus 1 teaspoon coconut oil
• 2/3 cup raw honey (or agave, though not recommended)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional) — OR — 1/2 teaspoon mint extract (optional)
• 1 cup good quality cocoa powder, sifted

Grease a mold — such as a mini loaf pan, a loaf pan, or a square baking pan — with coconut oil.

Melt coconut oil in a saucepan over low heat. Add honey (or agave) and vanilla. Bring to a boil, stirring constantly. Let boil for 2 minutes, while stirring constantly. Remove from heat promptly.

Stir in cocoa powder, until smooth. Transfer to mold. Press down, using clean fingers or the back of a spoon. Smooth top.

Let cool in either refrigerator or freezer.

Cut into chunks or shave. Use in cookies, ice cream, brownies, cakes, etc. Or eat as is!

© Copyright 2008 by Wardeh Harmon

When we recently tested our food allergies, I discovered that I am allergic to sesame seeds, and therefore, tahini. I challenged myself by consuming tahini recently and discovered that I experience uncomfortable symptoms when I eat them — so I am definitely allergic. That’s a bummer, considering my Middle Eastern heritage and my love for sesame seeds in many different foods.

One of our favorite summer treats, Nutty Minty Carob Fudge Balls, contain tahini (and lots of it). I haven’t been able to eat these, until today. Naomi helped me make them today. We subbed coarse ground cashews for the hazelnuts and almond butter for the sesame tahini. The hazelnuts didn’t need a substitution, except for the fact that I don’t have any hazelnuts at the moment. So let this be a lesson for all of us that ground nuts are usually interchangeable.

The resulting treat … awesome! We’ll have them for dessert tonight and for snacks tomorrow when we’re out.

Here’s a delicious banana pudding pie that doesn’t contain any dairy, eggs, or gluten. I make the crust from shredded coconut and the filling uses a nut milk base. The filling has a really nice nut flavor. An idea for the future — I think using a combination of nut milk with coconut milk would be lovely.

I can think of only one thing that might be disappointing to die-hard banana pie fans — the lack of yellow coloring. Once they taste the pie, though, I don’t think they’ll complain. If there is someone who is still wary, ask them this. Would they really prefer a traditional banana pie which offers artificial yellow coloring cooked up in a lab, or this pie which contains whole foods made by God Himself?

Banana Pudding Pie with Coconut Crust

The Crust

• 1-1/2 cups unsweetened shredded coconut
• 3 tablespoons arrowroot powder
• 1/4 cup plus 2 tablespoons nut milk*

The Filling

• 3 cups unsweetened nut milk*
• 3 bananas
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon (rounded slightly) agar agar powder**
  
• 1/8 teaspoon nutmeg

Garnishes

• 2 bananas, for slicing
• extra nutmeg, for sprinkling

Preheat oven to 375 degrees.

Use coconut oil to grease a pie plate. Mix crust ingredients right in the pie plate. Press with fingers or the back of a spoon on the bottom and up the sides, until even all around. Bake for 10 minutes, until golden brown at edges. Turn off oven, as you will need it no longer.

Blend filling ingredients in blender until smooth. Pour into saucepan. Over medium heat, bring all to a boil, while stirring constantly. Turn down the heat as far as you can, but making sure that the filling still simmers. Continue letting it simmer, stirring constantly, for 5 minutes. Remove from burner.

Slice the remaining two bananas, layering evenly over the crust. Pour the cooked filling over all. (Any extra filling can be poured into another bowl — good for curious taste testers and eager children!) Sprinkle nutmeg over the top of the pie.

Transfer to the refrigerator, uncovered. After a half hour, it should be set enough to cover with plastic wrap. Allow to chill completely for another 1-1/2 hours or more. Tastes great served with Vanilla-Coconut Ice Cream.

*Feel free to use any milk you prefer — rice, almond, hazelnut, cashew, or even coconut milk. Sweetened milks will result in a sweeter pudding. If using coconut milk, the filling will take on a coconut flavor.

**Use up to 1/2 teaspoon of the agar agar if you desire the filling to set more firmly than the pudding consistency which results from using 1/4 teaspoon.

© Copyright 2007 by Wardeh Harmon

I know there is a controversy whether or not oats are gluten-free. In my research, I have gathered that the issue is whether or not the oats are contaminated with gluten at the place where they are packaged/processed. I am satisfied that our oats are not contaminated, so we continue to eat oats. To us, these bars are gluten-free.

Sweetened solely by dates and apples, they are not overly sweet. If you desire sweeter, feel free to add honey or agave (reduce the amount of almond milk accordingly). I believe one could also add date sugar without making any adjustments.

Date-Apple Bars — Gluten-Free, Dairy-Free, Egg-Free

Loosely based on Date Apple Cookies from The Guilt-Free Gourmet by Vicki B. Griffin

Using a 9 x 13 inch pan, this recipe yields 24 cookie bars

• 1-1/2 cups plain date pieces (not floured or sugared)
• 1 cup filtered water
• 2-1/4 cups apples, shredded, unpeeled (about 3 small to medium size apples)
• 1/2 cup almond milk
• 1 teaspoon sea salt
• 2 teaspoons vanilla
• 5 cups rolled oats (not instant or quick)
• 1 cup unsweetened, shredded coconut
• 1 tablespoon cinnamon
• 3 teaspoons guar gum (optional)
• 1/3 cup leftover almond pulp, from straining almond milk (optional)
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional)

Preheat oven to 375 degrees. With coconut oil or grapeseed oil, grease a 9 x 13 inch pan well.

Blend dates and water in blender. Transfer to mixing bowl. Add all other ingredients. Mix well.

Transfer cookie mixture to pan. Spread out evenly using a spatula.

Bake for 40 to 45 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Remove from oven and place on cooling rack. Let cool completely before cutting into bars. Store in an airtight container.

© Copyright 2007 by Wardeh Harmon.

We are having a 10th birthday party today for Haniya with 9 little friends. We started out having 3 boys over from a friends’ family. Their sister is getting married this Saturday and their family has so much wedding stuff to do that we thought we’d have the little guys over. So they came… along with their 6 cousins who are in town for the same wedding. No complaints here; we love friends!

Strawberry Vanilla Coconut Ice Cream (non-dairy)

Haniya requested strawberry ice cream to go with the chocolate cake. I took 3 cups of partially thawed strawberries and lightly chopped them up in the food processor. I transferred them to a bowl and drizzled 2 tablespoons of agave over that and let it sit for about 30 minutes. I added 1/3 of the fruit into the mix for Vanilla Coconut Ice Cream (non-dairy) and put that into the ice cream maker. When the ice cream was all done, I folded in the rest of the fruit using a spatula. Now it is in the freezer to harden for an hour before serving.

The kids keeping coming in and asking me when it will be ready. Soon, soon…