1/2 cup Coconut Flour
1/4 cup Coconut Sugar (sub 1/4 cup xylitol or stevia to taste if on Candida Detox)
1 Tbsp Ground innamon
1 tsp Ground ginger
1 tsp Ground nutmeg
1 tsp Baking powder
1 tsp Sea salt
1/4 tsp Ground cloves
Optional: Substitute Zucchini (grate and let sit in colander for 10 min to let the water drain and then press excess liquid out)
Optional: 1 cup chopped Walnuts
Optional: 1 cup Raisins (skip if on Candida Detox)
Preheat oven to 350 degrees.
Mix all wet ingredients (except for carrots) together in electric mixer (or in bowl with whisk if you don’t have one). Next, mix dry ingredients (minus walnuts and raisins) in a separate large bowl. Then add the mixed wet ingredients to the mixed dry ingredients (except for walnuts and raisins). Mix well. Next, gently fold in your peeled and grated carrots, walnuts and raisins (turn mixer to lowest speed). Pour your cake batter into a greased (i use my hands and grease with raw coconut oil) square cake pan (for thicker cake) or into cupcake trays.
Bake for 25-30 minutes but make sure to keep checking on your cake because ovens vary. Cupcakes will cook faster than a whole cake Cake is done when it’s a little golden brown and your toothpick comes out clean. I prefer mine a little moist in the middle.
Once your (cup)cake is completely cool you may frost it with my RAW CREAMY LEMON ICING!! I made this for Zach’s birthday party and it was a hit!!
GARNISH IDEAS: lemon zest strings/crumbs/twists, chopped walnuts, shredded unsweetened coconut shreds, cinnamon, nutmeg, ginger, or some carrot shreds… to garnish your treats with LOVE
CHEERS to tricking your friends and family into eating healthier! They’ll never know it’s gluten-free… AND dairy-free… AND GMO-free… AND preservative-free…AND IT CAN BE SUGAR-FREE, TOO!!!!!! YIPPY YUM YUM! Be a pioneer and make getting healthy more fun
NOTE: If you’re on the Candida Detox, add your sugar substitutes (xylitol, erythritol, stevia) conservatively and taste your batter at the end. You can always add a bit more if necessary just before you fold in the carrots and walnuts. Since this recipe is made with so much egg and some almond butter, it contains a fair amount of protein to make this a very healthy snack. Add some unsweetened egg white protein to the dry ingredients and now it’s more of a “breakfast”/ small meal replacement!! Nuts add even more protein. Zero guilt! Be creative…pray through it…have fun…it’s good for you.
Preheat oven to 400.
Place fish in baking pan and sprinkle both sides with garlic, salt and pepper to taste. Then heavily coat each piece with your “almond-crumbs,” pouring any remaining crumbs between your pieces of fish. Dust everything with additional sea salt and pepper. You have the option to dip your fish in raw scrambled egg first, then dip into your “nut breading” to create a different crust texture. Bake 15-20 min depending upon thickness of fish and how well-done you prefer your fish. The juiciest preparation will flake easily and be very juicy.
I love to cook my fish in waterseal cookware (large pan with a lid on the stovetop). Add seasoned and breaded fish to cold pan, THEN turn heat on to medium, cover with lid, and let cook for 8-12min. Set a timer…It doesn’t take long. Your crust will be less crispy this way, but your fish juicier
Drizzle each piece with fresh lemon juice, and serve over fresh greens, wilted greens, cauliflower mashed potatoes, cooked sprouted or brown rice, or with any veggie side dish. Zach and I love any fish over sprouted wild rice (seasoned w coconut oil, sea salt, garlic) and CRISPY SALTY KALE or SWEET POTATO STEAK FRIES as a side. Make it a goal to get in 2-3 handfuls of veggies with your dinners (and you’ll poop better!!).
NOTE: Substitute other raw nuts or combine nuts for different flavors. Pistacchio with almond is yummy (NOTE: peanuts & pistacchios are not allowed on a Candida Detox Diet because of their mold content)