Thursday, October 27, 2016

Raw Vegan Everything-But-The-Kitchen-Sink Energy Balls

A LOT has been happening the past few weeks. I have finally got my business up and running. Whats that you say? Business? Yes I have started a new business. Check it out at www.maikanafoods.com. Its a neat little website where you can order my delicious and healthy creations and then have them delivered right to your door! My goal is making healthy yummy food as convenient as can be. Thus far this first week is going grand! Not to brag but Maikana has been getting excellent reviews. I could NOT be happier about it! Yay!! With this new business I have been working on a lot of new dressings and healthy bites and snacks. One of the little treats I've been included as a "thank you" to our clients are these vegan, raw, healthy, energy balls- if you will. I could not think up a name for something that I threw pretty much every healthy item in my pantry into...but hey, they taste good and are a nice, actually healthy, sweet treat. Can't beat that. Plus you just throw all the ingredients into a food processor and you're done. Super easy!


Raw Vegan Everything-But-The-Kitchen-Sink Energy Balls

Pantry:
1 cup raw walnuts
18-20 medjool dates, pitted
1/4 cup raw cacao powder
1/8 cup matcha powder
1/8 cup hemp seeds
1/4 cup shredded coconut (extra cup if you want to roll the balls in them afterward they are done)
1/4 cup oats
1/8 cup chia seeds
2 tbs milled flaxseed
1/8 coconut oil, room temp (not melted) is fine
Pinch of salt

Tools:
Food processor
Medium melon baller (optional)

Take all the ingredients and put them into your food processor. Blend until a paste or almost dough forms. Remove from the food processor and using either a melon baller or your hands, eyeball a 1 inch ball and roll in your hands until round. They might be a little oily from the coconut oil but that's ok. After you have rolled the paste into balls, you can now roll them in the extra shredded coconut or topping of your choice or nothing at all. At least point refrigerate for at least an hour to firm up. Keep them refrigerated and grab them as a sweet energy treat whenever you are craving one. They will keep for up to a week in the fridge or 2 months in the freezer. Enjoy them! xo






Wednesday, October 19, 2016

Pumpkin Zucchini Bread

Yes, folks, it's that time of year again. Pumpkin season. Although I'm not the biggest fan of people adding pumpkin spice to everything, there are occasions, such as this, that pumpkin spice is necessary. But please- keep it out of my candy, chips and hummus (yes I've seen pumpkin spiced hummus). This was one of those recipes where I ha a zucchini on it's last legs and needed to find a use for it and I must say- it was well used. This is a great addition to breakfast or snack time. And a great way to get rid of that extra can of pumpkin puree laying around from last year's holiday season.



Pumpkin Zucchini Bread

Fridge:
1 1/2 cups zucchini, shredded
2 eggs

Pantry:
1 3/4 cup flour
1 cup pumpkin puree (I use Trader Joe's canned organic pumpkin puree)
1 cup white sugar
1/2 cup canola or vegetable oil
1 1/2 tsp pumpkin spice
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup walnuts, chopped
Spray for baking dish

Tools:
2 medium mixing bowls
1 loaf pan
Whisk
Measuring cups/spoons
Box grater
Chopping knife
Cutting board
Baking spatula

Preheat oven to 325 degrees. Spray the loaf pan with canola oil.

In one bowl add all the dry ingredients: flour, sugar, salt, baking powder, baking soda, pumpkin spice, and cinnamon. Mix well.

In the other bowl add eggs, pumpkin puree, vanilla, and oil. Mix well. Add zucchini and walnuts and slowly begin to add your dry ingredients. Whisk all the ingredients together well but do not over mix.

Pour batter into the prepared loaf dish. Bake for 45 to 55 minutes or until a toothpick comes out clean when pricked into the center of the bread. Remove and allow to cool slightly before removing from the loaf pan. Serve warm with some butter. Yum!! Enjoy. xo









 

 

 

 

Monday, October 10, 2016

Best Coconut Cake Ever!!

I just finished this book called "The Coincidence Of Coconut Cake" about a chef and her romance/restaurant dramas. All I could think about while reading it is that I'd love to master a really kick ass coconut cake like she does in the novel. So this started the wheels rolling and I created what I'd like to think of as the bestest ever coconut cake. It's light but not crumbly and has an awesome but subtle coconut flavor. The cake alone is great but the frosting adds another dimension to it. I'd have to say I'm pretty in love with this cake. I'm thinking of making it again soon because it's that crave worthy. If you're a cake fan or a coconut fan- this is your next dessert to make at home!



Best Ever Coconut Cake

Fridge
4 eggs, separated
1/2 cup (1 stick) butter, softened
1/4 cup milk

Pantry
2 1/2 cups ap flour
1 3/4 cups white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp coconut extract
1/2 tsp vanilla extract
1 cup thick coconut cream (I use Trader Joe's extra thick coconut cream in a can)
1/4 cup canola oil
Spray for baking dish

Tools
1 Bundt cake dish or 9x13 baking dish or 2 9-inch rounds
Large mixing bowl
2 medium mixing bowls
Electric hand mixer or standing mixer
Baking spatula
Whisk
Measuring cups/spoons

Preheat oven to 350 degrees. Spray your preferred baking dish with canola oil spray.

Using the mixer, cream together the softened butter and sugar. Add in yolks and coconut cream. Continue to mix. Then add in both extracts, milk and oil. Mix until just combined.

In separate bowl whisk the egg whites until almost stiff. Set aside.

In other medium bowl add all the dry ingredients left: flour, baking powder, baking soda, and salt. Mix and then slowly add to the wet ingredient bowl, while mixer is on. Once it is all combined and you have scraped down the sides of the bowl with your spatula, begin to fold in the egg whites. Fold in until well combined- you do not want to see any white foam left.

Pour batter into your prepared baking dish. Place in the oven and bake for 30 to 40 minutes depending on which baking dish you chose. Check after 30 minutes. Cake is ready when a toothpick inserted into the middle comes out clean or when the top is golden and it is spongy to touch. Remove from oven and set aside to cool. Begin the frosting. See recipe below.

 

 

 

 

 

 

 

 

 

 



Coconut Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup (1 stick) butter, softened
4 tbs coconut cream, extra thick (should be leftover from the can)
1/2 tsp of coconut extract
Pinch of salt
2 cups of confectioners sugar
3/4 to 1 1/4 cup shredded sweetened coconut for decorating (optional)

In a medium bowl add the cream cheese and butter. Using a hand mixer or standing mixer, mix until well combined. Add your coconut cream, coconut extract, pinch of salt. Mix again. Then while mixer is on, slowly add your confectioners sugar. Taste frosting to make sure its your intended sweetness. If you prefer more sweet, you can add 1/3 cup more confectioners sugar. Once cake is cooled completely, frost the oustide and add the shredded coconut to decorate. I put mine on the outside of the bundt cake but you can cover the whole cake or whatever you prefer. Enjoy this cake! It was devoured in our household. It really is the BEST coconut cake ever!! So delicious!! xo