3 Layers Cake

 

This might not be the most gorgeous looking cake in the world, but it's rich, and moist - pure decadence. This cake is more of a celebration and special occasions cake rather than an everyday treat.

From bottom to top, starts with a brownie layer, continues with a coconut layer and ends with a blondie one. Recipe makes 24 squares.

Preheat oven at 350 F.

In a large bowl mix together:

- 1/2 cup butter cut in small pieces (at room temperature)

- 3 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 3/4 cup whole wheat flour pre-mixed with 1 tbsp baking powder

Mix well and divide batter in half for layer 1 (brownie layer) and 3 (blondie layer).

Layer 1:

Add 3 oz melted semisweet (or unsweetened) chocolate to half of the batter and mix until well combined.

Layer 2:

In a medium bowl mix with the electrical mixer until fluffy:

- 1/2 tub ~ 225g mascarpone cheese

- 1/2 cup agave syrup

- 1/2 cup unsweetened shredded coconut 

Layer 3:

Do not add anything to this other half of the batter - this will be the blondie layer.

Assemble the cake before baking, as follows:

Pour layer 1 into a 5 x 9 inch baking pan lined with parchment paper and refrigerate for ~ 10 minute.

After 10 minutes, pour layer 2 over layer 1 and spread evenly. 

Pour layer 3 over layer 2 and spread evenly without applying to much pressure.

Bake for ~40 minute until set. Let cool before cutting into squares.

Double Chocolate Mascarpone Cake

January chocolate cravings found their ways into February.

Preheat oven at 350 F.

In a large bowl, melt

- 3 oz semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder


Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.
Bake for ~ 30 min.

 Let cool and cut in half.

For the chocolate mascarpone cream filling:

Melt 5 oz (140 g) semisweet chocolate and mix with 1/2 tub (~ 225 g) mascarpone cheese and 1/3 cup agave syrup. Use an electrical mixer and mix until fluffy.

Spread 1/2 of the chocolate cream over one of the two halves of the cake and sandwich the layers together. Pour the remaining chocolate cream on top and on the sides, spreading evenly.

Chill in the fridge before cutting in slices (~10 to 16, depending on thickness) to let the cream set. 

Nutritional info per 1 slice: some things are better left unsaid. 

Bittersweet Chocolate Tart

Blaming the long nights of January for my chocolate cravings. This tart came out so rich that cured them all - such a treat!

Makes 8 servings. Preheat oven at 350 F.

For the base:

In a bowl, mix together:
- 1 & 1/4 cup dark rye flour
- 1/4 cup butter
- 1 tbsp agave syrup
 

Add 3-4 tbsp ice cold water and mix into a dough.
Shape dough into a ball and place in the middle of a tart pan.
Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.
Set aside.

For the filling:
 

In a large bowl, add in this order and mix well:
- 2 whole eggs
- 1/2 cup agave syrup
- pure vanilla extract
- 1/2 cup plain yogurt (Balkan style)
- 8 oz unsweetened chocolate chips  (melted).
 

Pour the chocolate mixture into the tart shell and bake for ~ 35-40 minute until set. Let cool before cutting.
 

Nutrients per 1 of the 8 servings: Calories: 352, Total Fat: 17.2g, Saturated Fat: 8.9g, Saturated Fat: 0g, Cholesterol: 70mg, Sodium: 36mg, Total Carb: 48.9g, Dietary Fiber: 3.1g, Sugars: 15.6g, Protein: 6.1g
Vitamin A: 7%, Vitamin C: 1%, Calcium: 4%, Iron: 8%

Raspberry Sauce

Combine in a saucepan:

- 1 bag frozen raspberries (600g)

- 1/2 cup agave syrup

- pure vanilla extract

Bring to a boil, then simmer, stirring often, until a thick consistency is reached (keep in mind the sauce will thicken further as it cools).

Use a fine sieve to strain and remove the seeds.

One bag (~600 g) frozen raspberries yields 1 cup of sauce.

 The sauce is amazing over ice cream, soufflés, pies, puddings, and so on. Here's today over a slice of my Upside Down Pear Cake. 

If any sauce left - can be refrigerated for up to 2 weeks.

Citrus and Dates Squares

Makes 16 squares that instantly satisfy any stubborn sweet tooth. And any sour tooth. And any sweet&sour tooth.

Preheat oven at 350 F.

In a large bowl mix together:

- 1 whole egg

- 1/3 cup vegetable oil

- 3/4 cup agave syrup

- pure vanilla extract

- juice from 1 orange and 2 lemons

- 4 Medjool dates finely chopped

In a medium bowl mix:

- 2 cups whole wheat flour

- 1 tsp baking powder

- 1 tsp baking soda

Add dry ingredients to liquid mixture and mix well. Do not over mix.

Pour batter into a 9 inch square baking pan lined with parchment paper.

Bake for 30 minutes. Let cool before cutting into squares.

Nutrients per 1 of 16 pieces: Calories: 150, Total Fat: 4.9g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 5mg, Total Carbs: 26g, Dietary Fiber: 2.2g, Sugars: 4.4g, Proteins: 2.6g

Vitamin A: 1%, Vitamin C: 6%, Calcium: 1%, Iron: 4%

Banana Muffins with Dried Apricots

For 12 muffins:

Preheat oven at 350 F. Line a 12 muffin pan with paper liners.

In a large bowl add the following, mixing well after each addition:

- 1 whole egg

- 1/4 cup agave syrup

- pure vanilla extract

- 1/3 cup vegetable oil

- 1 1/2 cup whole wheat flour (pre mixed with 1 tsp baking powder & 1 tsp baking soda)

- 3 ripe bananas (pureed)

- 5 dried apricots, finely chopped

Do not overmix! Scoop the batter into the prepared muffin pan and bake for ~ 25 minutes. 

Nutrients per 1 of the 12 muffins: Calories: 165, Total Fat: 6.6g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 18mg, Sodium: 7mg, Total Carbs: 25.1g, Dietary Fiber: 2.8g, Sugars: 5.2g, Protein: 2.9g

Vitamin A: 5%, Vitamin C: 5%, Calcium: 1%, Iron: 5%

Dried Apricots and Dates Oat Bars

Morning energy and flavor!

Preheat oven at 325 F.

In a large bowl, add together, mixing after each addition:

- 1/2 cup butter (melted)

- 1/2 cup agave syrup

- pure vanilla extract

- cinnamon

- 3 cups rolled oats (old fashion, not quick or instant)

When well combined, fold in:

- 1/3 cup dried apricots (~ 6 pieces) finely chopped

- 1/3 cup dates (~ 4 Medjool dates) finely chopped

Transfer the mixture in a 9 inch square pan lined with parchment paper. Press down firmly against the bottom of the pan (with your hand or using the side/bottom of a cup).

Bake for ~ 30 minute, until golden.

Cool completely in pan or on wire rack before cutting into bars.

Nutrients per 1 of the 20 bars: Calories: 115, Total Fat: 5.2g, Saturated Fat: 2.9g, Trans Fat: 0g, Cholesterol: 12mg, Sodium: 2mg, Total Carbs: 16.7g, Dietary Fiber: 1.3g, Sugars: 4g, Protein: 1.6g

Vitamin A: 3%, Vitamin C: 1%, Calcium: 1%, Iron: 2%

Peanut Butter Loaf with Chocolate Chips

Nothing makes one feel more at home after trading the Canadian snow for Texan sun over the winter holidays than the smell of fresh baked loaf. Peanut butter loaf. With chocolate chips.

Super easy to make, yields 20 slices.

Preheat oven at 350 F.

In a large bowl, add the ingredients in this order, mixing well after each addition:

- 1/3 cup (organic) smooth peanut butter

- 1/3 cup agave syrup

- 1 1/2 cup buttermilk

- pure vanilla extract

- 1 3/4 cup  whole wheat flour

- 1 tsp baking powder

Mix until smooth. Fold in 1/2 cup unsweetened (or semi-sweet organic) chocolate chips.

Pour batter into a parchment paper lined loaf pan and cook for 50-60 min, until the top is golden-brown.

Nutrients per 1 of the 20 slices: Calories: 111, Total Fat: 4.2g, Saturated Fat: 1.7g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 6mg, Total Carbs: 16.9g, Dietary Fiber: 1.9g, Sugars: 4.2g, Protein: 3.4g

Calcium 3%, Iron: 5%

Raspberry Coconut Bars

Makes 24 bars.

Preheat the oven at 350F and butter a 20 inch square baking tray.

In a big bowl add together and mix all at once:

- 3/4 cup butter

- 2 cups whole wheat flour

- 1 tsp baking powder

- pure vanilla extract

- 1/2 cup agave syrup

Mix until butter is evenly distributed, the batter will be crumbly. 

Set aside ~ 1/3 cup of the mixture and mix with 1/2 cup unsweetened shredded coconut meat.

To the remaining mixture add 1 egg and mix well - the batter won't be very smooth.

Spread the batter over the base of the baking tray in an even layer.

Add 2 cups raspberries (fresh or frozen).

Sprinkle with the coconut mixture and bake for 45-55 minutes, until firm.

Cut in 24 bars.

Nutritional info per 1 of the 24 bars: Calories: 122, Total Fat: 7.3g, Saturated Fat: 4.7g, Trans Fat: 0g, Cholesterol: 24mg, Sodium: 4mg, Total Carb: 14.3g, Dietary Fiber: 1.8g, Sugars: 0.8g, Protein: 1.9g

Vitamin A: 4%, Vitamin C: 3%, Calcium: 1%, Iron: 3%

For the vegan version (or a just lighter version) of these bars use:

* vegetable oil instead of butter

* 1/4 cup apple sauce/apple puree instead of 1 egg

St. Nick's Chocolate Cookies (vegan)

Perfect for waiting for St. Nicholas on this snowy December Sunday.

Makes 50 cookies in no time.

Preheat oven at 350 F.

In a large bowl, add together and mix well after each addition:

- 3 cups whole wheat flour

- 3/4 cup unsweetened cocoa powder

- 1 tsp baking powder

- 1 cup vegetable oil

- 1 cup (filtered) water

- 1/2 cup agave syrup (you can add more if you prefer really sweet cookies)

Use a cookie scoop, tablespoon or cookie cutter to produce consistently sized cookies of desired shapes. Place them onto an ungreased cookie sheet and bake for 10-13 minutes.

Nutrients per 1 of 50 cookies: Calories: 80, Total Fat: 5.1g, Saturated Fat: 0.7g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Total Carb: 9g, Dietary Fiber: 1.6g, Sugars: 0.1g, Proteins: 1.4g

Calcium: 1%, Iron: 3%

Pumpkin Pinwheels

 

Recipe makes 48.

Preheat oven at 350 F. In a large bowl, add together in this order, mixing well after each ingredient:

- 1/2 cup butter (or vegetable oil)

- 1/4 cup agave syrup

- pure vanilla extract

- 1 whole egg

- 2 cups whole wheat flour

Mix until smooth and have the dough rest in the fridge.

 Pumpkin filling:

In a pot, over the stove top, mix together:

- 1 cup pureed pumpkin (canned, frozen or make-your-own)

- 2 tbsp agave syrup

- cinnamon

Cook until mixture thickens. Let cool.

Once the pumpkin mixture is cooled down, remove the dough from the fridge and halve it. Shape both sides into oblongs. Roll first half to a half inch thickness, trying to keep the oblong shape. Spread half of the pumpkin filling, covering the entire surface of the dough. Roll up lengthwise, wrap in cling-wrap and place in the freezer for 15 minutes. Repeat with the remaining half.

After 15 minutes, remove both rolls from the freezer, slice each into 24 thin disks. Place the disks on an ungreesed cookie sheet and bake for 15 minutes.

Nutrients per 1 of 48 cookies: Calories: 45, Total Fat: 2.1g, Saturated Fat: 1.3 g, Trans Fat: 0g, Cholesterol: 9mg, Sodium: 2 mg, Total Carb: 6g, Dietary Fiber: 0.8g, Sugars: 0.2g, Protein: 0.9g

Vitamin A: 14%, Vitamin C: 0%, Calcium: 0%, Iron: 1%

Coconut Heaven (Raw)

In a small bowl, mix together until well blended:

- 1 cup coconut meat (shredded, unsweetened)

- 2 tbsp coconut oil

- 2 tbsp cocoa powder (unsweetened)

- 1 tbsp agave syrup

Shape into balls. Makes 20. Refrigerate for about one hour before serving.

Divine!

Nutritional info per 1 of 20 pieces: Calories: 30, Total Fat: 2.8g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Total Carb: 1.7g, Dietary Fiber: 0.5g, Sugars: 0.3g, Protein: 0.2g

Iron: 1% Not a significant source of Vitamin A, C and Calcium

Apple Squash Stew

Looks like Autumn, smells like Autumn, tastes like Autumn.

In a large, shallow pan over the stove top,

1/2 butternut squash (peeled and cubed) befriended a few small orchard apples (4-6, core removed, skin on, cubed as well). About 1/2 cup organic agave syrup, joined together with some pure vanilla extract.

And then all got drowned in cinnamon powder, brought to boiling and let simmer on medium heat until the thick syrup was formed.

Dreamy when served hot on a crisp fall evening, equally tasty and flavor-full when served chilled.

Apple Cinnamon Muffins (Whole Wheat and Rye Flour)

Sunday morning: outside - 6 degrees and October showers, inside - the smell of freshly baked apple cinnamon muffins. Served mine(s) with buttermilk. 

Recipe makes 12 regular sized muffins.

Preheat oven at 400 F.

In a large bowl combine:

- 1 cup whole wheat flour

- 1/2 cup dark rye flour

- 1 tsp baking powder

- cinnamon

In a medium bowl mix together:

- 2 whole eggs

- 1/2 cup buttermilk

- 1/2 cup agave syrup

- 1/2 cup vegetable oil

- pure vanilla extract

Add the egg mixture to the dry ingredients. Mix until just combined, do not over mix.  Fold in:

- 2 medium size apples (cored, skin on) grated

Line 12 muffin cups with paper lining and fill them with the batter. 

Place in the oven and bake for ~ 20 minutes, until the tops are golden brown, and a toothpick inserted in the center comes out clean.

Nutrients per 1 of the 12 muffins:  Calories: 192, Total Fat: 9.6g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 19 mg, Total Carb: 25.7g, Dietary Fiber: 3g, Sugars: 2.9g, Protein: 3.1g

Vitamin C: 2%, Calcium: 2%, Iron: 4%

Yogurt & Apple Sauce Pancakes

 Super easy recipe, makes 7.

In a large bowl, mix together:

- 2/3 cup plain yogurt (Balkan style)

- 1/3 cup apple sauce

- 2 tbsp agave syrup

-  1 whole egg

Then add:

- 2/3 cup whole wheat flour

- 1 tsp baking powder (magic powder)

Do not overmix!

Heat a lightly oiled pan over medium heat. Pour ~ 1/4cup of the batter into the pan and cook for about 3 minutes, until bubbles start to form and the bottom is golden brown. Flip over to the other side and cook for another 1-2 minutes, until lightly browned.

Repeat with the remaining batter.

I served them with organic agave syrup. Also delicious topped with fresh berries, honey-yogurt sauce, and so on.

Nutrients per 1 pancake (no topping): Calories: 94, Total Fat: 2.5g, Saturated Fat: 1.1g, Trans Fat: 0g, Cholesterol: 34mg, Sodium: 25 mg, Total Carb: 15.8g, Dietary Fiber: 1.6g, Sugars: 1.2g, Protein: 3.4g

Vitamin A: 2%, Calcium: 4%, Iron: 3%