Carol Lovett of Ditch The Wheat has created an amazing e-book with desserts all made with whole food ingredients and without grain. I have enjoyed Carol’s many recipes on her blog, but one thing she does exceedingly well are sweets. She even includes tips on the ideal ingredients and methods to use in order to make the best flavor and texture in your desserts. This book has everything from grain free pie crust to doughnuts to sprinkles! I for one am excited to have a natural alternative to sprinkles!
The great thing about this book is that it shows you that you don’t have to feel deprived if you are grain-free or trying to go grain-free. These recipes are truly indulgent and allow you to enjoy something sweet without that sad feeling after you’ve eaten dessert with tons of sugar and processed grains.
Carol has so graciously allowed me to share a recipe from her book, so you can see the kind of quality recipes that she has in her book. Enjoy!
Click here to learn more about Indulge: 70 Grain Free Desserts!
Coconut Flour Classic Vanilla Cake from Indulge:
Makes 8 servings
For the Cake:
For the Swiss Meringue Icing:
Preheat oven to 350°F. Line the bottom of an 8×1.5 inch round cake pan with parchment paper. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form.
In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed.
Pour the mixture into the cake pan. Bake for 20 minutes. The cake is done when a toothpick is inserted and comes out clean.
Let the cake cool before icing and serving. Don’t forget to check out Indulge: 70 Grain-Free Desserts to get even more delicious grain-free recipes like this one.
Using a double boiler, fill a pot with about 2 inches of water and bring to a boil. In the bowl part of the double boiler, mix all of the ingredients.
Place the bowl over the pot with the heated water. Using a handheld blender, whisk the egg whites continuously until they are warm to the touch. This takes a few minutes. Your egg whites should be light & puffy.
Immediately use as an icing. Even though the egg whites have been warmed they are still considered raw and should not be consumed by pregnant women, children and the elderly. If you are concerned about the egg whites being undercooked, ice the outside of the cake with the meringue and then place them under the broiler and lightly toast them.
Learn more about Indulge: 70 Grain-Free Desserts!
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