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Chronically Delicious!

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Vegan Fudge Cake

3/26/2019

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Who doesn't LOVE chocolate!?  I've always been a chocolate lover and when I was diagnosed with Lyme I thought I would have to give up chocolate for good!  The good news is that I really only gave it up for a year, and I found healthy ways to eat chocolate in small proportions so it doesn't make me sick!

This chocolate cake was a hit for my whole family and it's completely organic, refined-sugar free, AND vegan!  Yep, that's right!  No animal products in this cake!  I also have found in my healthy baking pursuit that it's really difficult to make healthy cakes that aren't super dry, but I've FINALLY mastered a refined sugar-free recipe that is super moist and very fudgy on the inside!  Even the glaze is sugar free and it adds the final finishing touch to this beautiful cake!  I also used cacao powder in this recipe instead of cocoa.  Cacao is considered a super food and helps boost your mood and your immune system!  Eating chocolate in the right amounts can be good for your body!  What a relief!! 

Vegan Fudge Cake!

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Ingredients:
2 cups coconut milk
2 Tbs. apple cider vinegar
1/2 cup raw honey
1/2 organic maple syrup
2/3 cup organic grapeseed oil
2 Tbs. pure vanilla extract (Yes that's correct!  Bring on the flavor!)
1 cup whole wheat pastry flour
2 cups whole wheat bread flour
2/3 cup cacao powder (sifted)
2 tsp. baking soda
1 1/4 tsp. salt

Chocolate Glaze:
2 Tbs. coconut oil, melted (or if you don't mind it not being vegan you can use organic butter)
1/4 cup powdered Lakanto sweetener
1 Tbs. cacao powder
2-3 Tbs. coconut milk
1 tsp. vanilla extract

Directions:
  1. Preheat oven to 350°F.  Prepare your bunt pan.  The secret to a bunt cake that doesn't stick is using organic, grass-fed butter.  But since we're going vegan here, you can also grease your pan with coconut oil, and the coat it in flour as well.
  2. In a large glass measuring cup, mix milk and vinegar.  Set it aside for about two minutes.  This mixture makes vegan buttermilk!
  3. Mix sweeteners, oil, and vanilla in a medium bowl, and whisk together by hand.  Add your vegan buttermilk and whisk until well combined.
  4. In a large bowl, combine flours, cacao powder, baking soda, and salt until combined.
  5. Pour milk mixture over the top of your dry mixture and beat with a hand mixer until smooth.
  6. Pour batter into bunt pan and bake for 30-35 minutes, or until toothpick inserted comes out clean.
  7. Allow cake to cool for about 30 mins.  Remove from bunt pan.
  8. For the glaze, whisk all ingredients together and pour glaze over the top of a completely cooled cake.
  9. Slice and enjoy!

*Use organic ingredients when feasible.
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Banana Cream Pie!

1/17/2019

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This is me trying my hand at gluten free and dairy free delights!  The banana cream pie is super easy to make and it's no bake, gluten free, dairy free, sugar free, and organic!  I was actually super surprised at how delicious it turned out!  This is a healthy pie that you won't want to miss!

I originally found this recipe here, but I tweaked it a bit to my liking.  But go check out Paleo Bailey and her delicious healthy recipes!

Healthy Banana Cream Pie!

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Ingredients:

Crust:
1 1/2 cup almonds
1/2 cup almond flour
7 Medjool dates, pitted
2 Tbs. coconut oil, melted
1/2 tsp. cinnamon
pinch of salt

Filling:
2 14 oz. cans full-fat coconut cream (refrigerate for a couple of hours prior to use)
2-3 bananas, sliced
1/4 cup + 2 Tbs. pure maple syrup
1 Tbs. vanilla extract
1/2 tsp. cinnamon

chopped pecan and extra sliced banana for topping

Directions:
  • Add all crust ingredients into food processor  and blend until everything is finely chopped and well combined.  Mixture should be thick and sticky.  Add a Tbs. or two of water to help combine the mixture if the nuts aren't blending well.
  • Lightly coat a 9 inch glass pie pan with melted coconut oil and evenly press the crust mixture into the pan.
  • Layer the sliced bananas for the filling over the crust. (It's okay if they overlap, and honestly I'd highly recommend a double layer if you really like bananas!)
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  • Add both cans of coconut cream into a mixing bowl, leaving as much liquid in the can as possible (you only want the white creamy stuff).
  • Add the maple syrup, vanilla, and cinnamon to the bowl and use a hand mixer or stand mixer to whip the filling together until the coconut cream is thick.
  • Pour filling over crust and spread evenly with a rubber spatula.
  • Place in the fridge for 2-3 hours or until the pie sets.
  • Add toppings only once ready to eat so the bananas on top don't brown.
  • Store in refrigerator.

*Use organic ingredients when feasible!
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    Welcome to My Kitchen!

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    Food is one of the greatest forms of science, art, medicine, and sustenance all at the same time!  It's what feeds our lives and pumps through our blood.  It's what connects us and what gives us energy to fulfill our purpose.  It is for that reason that I have a deep passion for discovering, cooking, and eating only the most nutrient dense foods.  In my kitchen, we only use organic, whole ingredients that feed the body, as well as the mind and soul.  My hope is to inspire healing through healthy  AND delicious food that feeds not only our stomachs, but also our hunger for connection and quality of life.  

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    Remember, when we spend our money on the most nutritious and whole ingredients, our dollars become our vote for healthier living, and happier lifestyles. ​
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Disclaimer: For Educational and Informational Purposes Only.  The information provided by Chronically Beautiful is for educational and informational purposes only, and is made available to you as self-help tools for your own use.  All and any information given on my website is for the purpose of sharing information to help you help yourself, and not for me to take on any other role as any health professional.
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