Military Spouse Magazine

NOV 2018

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Page 32 of 35

Guilt Free Gingerbread Cake 2/3 Cup nut milk of choice 1 ⁄4 Cup molasses (blackstrap or regular) 1 ⁄4 Cup liquid sweetener, such as pure maple syrup 1/3 Cup carrot juice (store bought or blend 1 Carrot in your blender/ food processor) 1 Tablespoon apple cider vinegar 2 Tablespoon melted coconut oil 2 Tablespoon ground flaxmeal 1 Cup gluten free, 100% whole wheat, or almond flour 1 Teaspoon baking soda 1 ⁄4 Teaspoon salt 1 1 ⁄ 2 Teaspoon each powdered ginger and cinnamon 1 ⁄ 2 Teaspoon allspice 1 ⁄4 Cup xylitol or brown sugar 1 ⁄ 2 Cup raisins, optional CREAM CHEESE FROSTING 1 ⁄ 2 Cup vegan cream cheese, such as Miyoko from Trader Joe's or homemade cashew cream cheese 1 ⁄ 2 Teaspoon pure vanilla extract 4 tbsp stevia to taste 1 ⁄4 Cup silken tofu OR more cream cheese Up to 2 tbsp nut milk of choice, as needed for desired thickness DIRECTIONS Blend everything together in a small food processor. Add more vanilla or stevia to taste. H DIRECTIONS Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk to- gether the first seven ingredients (all liquid ingredients and the flax), then let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not over mix. Pour into the pan and bake 25 min- utes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture. If desired, top with cream cheese frosting using recipe below. NUTS VS. BUTTER We all love rich, yummy desserts, but methods to achieving these flavors usually entail high amounts of butter, oil, eggs, and prepackaged processed mixes. Not that there's anything wrong with these items in moderation, but a more nutritious heart and brain healthy way of getting the same decadent experience is through nuts! From adding nuts to baked goods, top- ping your salads, sides, or mains, to blending into butters, milks, or smoothies, you have every right to go completely nuts. You'll get the deep, creamy flavors that hit the spot year round! Photo by Laura Bailey

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