Wednesday, July 25, 2012

Mini Cacao Zucchini 'Flat' Cakes

We love cacao because it tastes just like chocolate, but is a healthier alternative because it contains antioxidants. We're still baking with pre-soaked gluten free flours until we decide to go 100% raw. We are still experimenting with raw foods and are at least incorporating it in our diet 80% of the time.
Below: Mini Cacao Zucchini 'Flat' Cakes made two ways - one with a scoop of homemade dairy free cacao ice cream and the other sprinkled with shredded coconut and nuts. See recipe below. Enjoy!

Mini Cacao Zucchini 'Flat' Cakes Recipe 
1/2 cup of organic brown rice flour* (pre-soaked for 24-48 hours)
1/2 tsp of organic baking soda 
1/4 cup of organic coconut flour
3 tbsp of organic raw cacao powder
1 tbsp organic vanilla bean powder
2 tbsp of organic flax seed meal or black chia seed powder 
1/2 cup of organic shredded zucchini
1/2 cup of natural shredded coconut**
2 happy free range chicken egg whites, 1 yolk
3 tbsp of organic honey or coconut nectar
1/4 cup of organic coconut oil (melted)
1/4 cup of organic rolled oats (pre-soaked 8-10 hours, drain water)

Cacao Ice Cream:
Recipe here.

1. Preheat oven to 325 degrees.
2. Add pre-soaked flour to a large mixing bowl and break apart using a fork. Break apart as much as possible.
3. Then add baking soda and coconut flour and continue breaking apart, mixing well. (see photo)
4. Add cacao powder, vanilla bean powder, flax/chia seed powder, zucchini and shredded coconut. Mix well. Set aside.
5. Beat egg in a small mixing bowl with honey/nectar and melted coconut oil.
6. Add wet ingredients to ingredients in large mixing bowl and mix well. (optional: add rolled oats and mix well).
7. Scoop out dough evenly into 4 soufflé bowls that have been lined with coconut oil (2 small and 2 medium sized) and flatten out the top with the back of a spoon.
8. Place soufflé bowls in oven and bake for 20- 25 minutes.
9. Remove from oven and let cool.
10. Using a knife, go along the top edges of the soufflé bowl where the cake edges are, to loosen the cake from the soufflé bowl. Then place soufflé bowl upside down on a small plate so that the flat bottom of the cake is now on top.
11. Add a scoop of homemade cacao ice cream on top or top off with shredded coconut and chopped (pre-soaked) almonds.
12. Eat and enjoy!

*Place 1/2 cup of flour with 2 tbsp of water in a bowl and mix to create dough. Add a little more water if necessary. Place in a sealed container and leave in fridge for 24-48 hours). You will need to break dough apart once it has been soaked. It will appear crumbly.

**We make our own coconut milk, here at home, by juicing the coconut meat in a juicer. When we make it ourselves, we save the shredded coconut left from the juicer because it still holds about 20% of the milk/liquid. We store the shredded coconut in the freezer and use it for baking.

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