I love carrot cake and I have made my share of carrot cake recipes, this one really hits the spot and has a great texture and balance of moisture, the frosting is just the right sweetness and pairs so well with the biscoff glaze and crumble. Spelt flour adds a nutty flavor. The perfect Mother’s Day cake!
Author: Vanessa Musi
Serves: 8 pieces
Ingredients: Makes: 1, 8 inch cake
2 large eggs, organic, room temperature
5 gr vanilla extract or paste
56 gr cane sugar or same amount of Swerve granular
56 gr brown sugar or coconut sugar
150 ml coconut oil melted (¾ cup) or avocado oil (I used avocado oil/ I love Chosen Foods)
3 medium carrots finely grated (1 ½ cups)
150 gr Spelt flour I love Bob's Red Mill (or you can use Bob's Red Mill Gluten Free all purpose flour)
1 teaspoon Ceylon cinnamon
0.5 gr/ ⅛ teaspoon freshly ground nutmeg
4 gr baking powder aluminum free and gluten free such as Rumford or Bob's Red Mill/ at high altitude use 2 gr
1 gr/ ¼ teaspoon baking soda/ at high altitude use half
4 gr/ 1 teaspoon fine sea salt
50 gr chopped pecans
50 gr yellow raisins, raisins or currants
Vanilla bean cream cheese frosting:
60 gr butter American style unsalted butter is better here for frostings such as Land O Lakes (room temperature) or use a vegan butter such as Miyokos
200 gr cream cheese (room temperature) such as Philadelphia or use a vegan option such as Toffuti or Kite Hill (in Mexico Ahinsa Kitchen)
¼ teaspoon vanilla bean powder
40 gr confectioner’s sugar
generous pinch of Maldon salt
¼ cup Biscoff or Speculoos spread (store bought) melted to drizzle
35 gr finely ground Biscoff cookies
35 gr unsalted butter
35 gr spelt flour
35 gr almond flour
35 gr brown sugar
Generous pinch Maldon salt
½ teaspoon vanilla extract
Preheat a convection oven to 170 C.
Grease and line the bottom of 2, 8 inch cake pans with 8” Round Silpats. Sift flour, baking soda, baking powder and spices.
In a KitchenAid mixer at medium speed: whisk eggs, vainilla and sugars until light and fluffy. Add oil and mix to combine. Add carrots, raisins and pecans. Add flour and mix until integrated. Pour batter evenly into the 2 prepared pans. Bake until a toothpick comes out clean aprox 15 mins, depending on the pan and oven. Let cool. Remove cakes from pans, let cool completely. Put each layer onto a cake plate. Fill and top with the frosting, drizzle melted Biscoff or Speculoos Spread on the sides and decorate with the crumble.
Prepare the frosting:
In a KitchenAid mixer with a paddle: mix butter, confectioner’s sugar, vanilla, salt and cream cheese until creamy. Don’t over mix.
Mix all the ingredients by hand in a bowl until a streusel or crumble is formed. Refrigerate while you preheat the oven.
Bake on a Silpat over a perforated tray at 340 F until golden. Let cool. This can be done several days before.
You can make all parts of the cake the day before and assemble the day off. Or make crumble and freeze in a ziplock bag. Frosting lasts 5 days in fridge.
Keto bread ! I have made so many recipes that where blah to say the least.. Also most breads I have made have a lot of starches (tapioca or arrowroot which are not keto friendly when used in those amounts) or have gums.
This keto (grain free, dairy free, gluten free) bread is life changing to say the least. This recipe is my favorite and a fan favorite in my workshops because: it tastes delicious, it is spongy, not dense and not dry like most keto breads, not eggy (even if it has 7 eggs), it is also dairy free, gluten free, grain free, no yeast, no gums and no added sugars. It makes the best toasts, French toast and even bread crumbs.
When I was diagnosed with pre diabetes in Nov 2018 I was literally in shock and screamed when I saw my glucometer (glucose meter) measuring 186! Did you know that a blood sugar of over 100 mg/ dL is a danger zone?.. I have known this for at least 10 years… so of course I immediately ran to my doctor and got a series of blood sugar tests (HA1aC which measures your exact 3 month blood sugar levels). I was told yes, you have pre diabetes (my HA1aC was 6.3 and at 6.5 you are diabetic) so I hit rock bottom again.
I knew I had to go on a keto, low carb diet if not I would become a diabetic like my Dad who is now fed through his stomach (one of the consequences of diabetes can be an inability to swallow food (a condition called dysphagia). So if you have a direct gene of diabetes do whatever it takes to naturally lower your blood sugar as fast as you can, and food + lifestyle is the best way to do this.
I turned my pain into my passion and my passion into my purpose and since I had already made many recipes for Bulletproof I was determined to create new recipes I loved and could eat and that taster BETTER than traditional desserts and breads. So here is my killer keto bread that I am proud to share with you all. Always scale the recipe with my favorite scale and use a Thermomix for best results.
Thanks to Cangshan Cutlery for my amazing bread knife!! It is part of the Chef Thomas Keller’s collection which I am sooo happy to own and cook with every day!
Best keto bread for sandwiches, toasts, French Toast #dairyfree, #grainfree, #glutenfree
Author: Vanessa Musi
Serves: 1 large bread loaf
270 gr almond flour
½ cup + ⅛ cup freshly ground flax seeds (60 gr)
2 tablespoons psyllium husks (10 gr)
⅔ cup avocado oil or olive oil
7 large organic pasture raised eggs
¼ cup water
1 tablespoon apple cider vinegar
4 teaspoons aluminum and gluten free baking powder (at high altitude use half)
1 teaspoon Himalayan sea salt
Hulled sesame seeds, poppy seeds, flax seeds, hemp seeds, pumpkin seeds (a mixture of any).
Preheat a convection oven to 350 F (170 C). Grease and line a large loaf pan with parchment paper.
Process all ingredients in Thermomix at speed 3 until integrated, scrape bowl and pour batter into prepared baking pan and sprinkle flax seeds + hemp seeds over.
Bake in preheated convection oven preferably about 25 mins or until a toothpick comes out clean (don’t over bake!). Remove from oven, let cool for 10 mins on a cooling rack. Unmold, cool completely and cut with a serrated knife. This bread keeps for about 1 month frozen in a Ziplock bag.
It makes the best French toast, toast, sandwich or anything!
Yes I know all bakers have a claim to fame brownie recipe and honestly these have gotten raving reviews so much so that I almost didn’t want to share it. But I am a pastry chef instructor and sharing has always been my core value.
These new brownies are a killer recipe. Really. It’s not an understatement. They are chewy, perfectly balanced, not too sweet, so easy to make. And these are made with coconut sugar. AND you can get all the ingredients in most super markets! They are my husband’s favorites and when he wants a special treat, I make them for him.
So what is GREAT about this recipe (which took a LOT of recipe development): 1. They are CHEWY a must in brownies 2. They have a crackly top 3. They are super versatile: you can add any topping and they are fantastic 4. They are #grainfree #paleo and MEMORABLE!
Toppings I love: Jacobsen sea salt flakes, chopped almonds, hazelnuts, chopped pecans, walnuts, chocolate chunks, halva, tahini, almond butter. Add after baking: chocolate date spread from The Date Lady Eating evolved liquid chocolate, hazelnut superfood spread from Saraispreads
I am loving Cemoichocolate (which is one of the only soy free chocolates in the chocolate industry).
I hope you make them and love them as much as I do! Please share your creations with me and tag me on Instagram
Please note: some ingredients have been sponsored, some might be affiliate links.
These are the best paleo brownies hands down! Chewy, crackly top! Make sure you follow the recipe to the t.. Don't over bake or they will be dry and cakey 🙁 and loose their chewyness
Author: Vanessa Musi
Serves: 9 medium
140 gr chocolate such as Cemoi 70 %, chopped and melted
75 gr coconut oil (organic), melted (use refined coconut oil for a flavorless oil option)
2 organic pasture raised Vital Farms eggs
1 cup coconut sugar
1 tablespoon vanilla extract
½ teaspoon fine sea salt
55 gr fine blanched almond flour
40 gr cassava flour (I used Otto's Cassava flour)
¼ teaspoon baking soda (at high altitude use ⅛ teaspoon)
¼ cup chocolate 71 % chopped to add in batter (I used Cemoi)
Prepare an ⅛ baking pan (find these on Amazon): grease pan with coconut spray, line with parchment paper. Preheat oven to 345 F (170 C)
In a large bowl by hand with a whisk or in your KitchenAid Mini Mixer: with a whisk attachment: mix eggs, vanilla, coconut sugar until combined. No need to mix a lot.
Add melted coconut oil and mix. Add melted warm chocolate and mix.
Add flours, salt and baking soda. Mix additional chopped chocolate and put into prepared pan. Level surface with a spatula. Bake for about 26 mins until toothpick comes out with a very moist crumb (it must not be wet or dry). Baking time depends on your oven and pan. Cool for several hours, carefully remove from pan and cut into 9 pieces.