Happy New Year guys! 2018 was quite a year! Hope 2019 is amazing for you all!

2018 had SO many highs and lows. On the plus side the highs were finding and buying our baking school a mixed use property which is REALLY hard to find here in Central East Austin (and when you do it’s super expensive), I still pinch my arm that I found this UNICORN property and that it’s in a great neighborhood and it was affordable. Now we need to remodel and get a commercial permit. I am blessed to have met the right people. It does take a village to create the first healthy baking school in the world. 

We also celebrated our 5 year wedding anniversary in NYC which was awesome!!!

On the low side: I was diagnosed with pre diabetes. As many of you know I have had hypoglycemia for 27 years but in November I had a messenger come on the form of a lovely student who has diabetes and works for One Drop a wonderful company that created a very cool glucometer that my student so kindly sent me as a present. So when it arrived I pinched my finger and tested my fasting blood sugar and it came out to 186 I was horrified to say the least because I had never crossed the 100 line. So basically in 6 months I had become pre diabetic. My A1C (A1C is a blood test that reflects your average blood glucose levels over the past 3 months. TheA1C test is sometimes called the hemoglobin A1C, HbA1c, glycated hemoglobin, or glycohemoglobin test. Hemoglobin is the part of a red blood cell that carries oxygen to the cells.) was 6.3 (a diabetic’s is 6.5 an above). So I rushed of to the doctor and had more blood work done and was diagnosed as pre diabetic. Word of advice here: after going to a specialist in diabetes most doctors will tell you the “normal” range as if this is the ideal or the ok place to be, be ware it’s not. I am still working on lowering my numbers and pinch my finger every day. It has been challenging to control and lower my blood sugar because: 1. I am a healthy pastry chef 2. I do a LOT of recipe development and taste many recipes 3. I have a sweet tooth (more than I would like to acknowledge). 3. I am a HUGE foodie and savor the world.

What has helped me lower my blood sugar is: 1. Sleeping 8 hours 2. Eating a plant based keto diet (5 cups veggies/ mostly greens) reducing carbs a lot and not eating after 6 pm 3. walking 10,000 steps every day 4. No added sugars 

Hope these tips help you as I do get a lot of messages from diabetic and pre diabetic and hypoglycemics. 

So here is a recipe I love and so many of you have asked me for. It’s not KETO but  paleo and here is my perspective: eat clean and if you are going to have a dessert make it paleo or keto.

 

 

 

SWEET POTATO TURTLE CAKE
 
Prep time
Cook time
Total time
 
I love this Sweet Potato Turtle Cake! I actually prefer sweet potato desserts to pumpkin ones! This cake is a perfect balance of textures, spice, chocolate and pecans I hope it will become your go to recipe for a great paleo cake
Author:
Recipe type: Dessert
Serves: 1 medium loaf cake
Ingredients
  • 2 large eggs I love and use Vital Farms organic and pasture raised
  • ½ teaspoon vanilla
  • 1 cup sweet potato puree (roast a medium large potato with skin until soft/ peel and blend)
  • ⅓ cup maple syrup
  • ½ cup refined coconut oil, melted or avocado oil
  • ¼ cup coconut sugar
  • ½ cup arrowroot (60 gr)
  • 1 cup (110 gr) almond flour (always scale for best results)
  • 58 gr cassava flour
  • ½ teaspoon Himalayan pink sea salt
  • 1 teaspoon baking soda I used and love Bobs Red Mill (at high altitude use ½ teaspoon) 
  • ½ teaspoon Ceylon cinnamon
  • ½ teaspoon pumpkin pie spice
  • Pecan muscovado crumble:
  • 50 gr chopped pecan halves
  • 12 gr grass fed butter such as Kerry Gold
  • 12 gr Light or dark moscovado sugar
  • Maldon Salt to taste (aprox ¼ teaspoon)
  • Mix all ingredients
  • ½ cup 70 % Chocolate chunks such as Guittard, Valrhona
Method
  1. Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: sweet potato, oil, maple syrup, coconut sugar: mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle pecan moscovado crumble on top.
  2. Bake for aprox 50 mins or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown. Towards the end of baking add the chocolate chunks. Let cool, un mold. Cool completely and cut with a serrated knife.

7 Comments

  1. diana

    hola me encanta seguirte pero hay recetas que solo vienen en ingles y la nos e si se adapten a mexico

    Reply
    • Vanessa Musi

      Hola Diana,
      No entendí. Adaptadas a México? En cuanto a qué ingredientes? Técnica? Mis recetas solo estarán en inglés (no puedo traducir).

      Reply
      • Vanessa Musi

        Si abres mi página web en CHROME te traduce todo.

        Reply
  2. Rocio

    Hola, para la altura de CDMX debemos hacer algún ajuste en los ingredientes?

    Reply
    • Vanessa Musi

      Hola Rocio, ya esta indicado en la receta.

      Reply
  3. Name *alicia

    Algun sustituto para el arruzrruz?

    Reply
    • Vanessa Musi

      Hola Alicia, la verdad que te sugiero APEGARTE a la receta para obtener resultados iguales. Fécula de tapioca es lo más parecido. Saludos

      Reply

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