This snack cake is soooo good! I call it a snack cake because it’s delightful anytime of day–whenever I’m feeling snacky. The original recipe was for a loaf size bread, but I found it much more fun to bake it in a 9×9 tin. It takes half the time (and also I didn’t have a loaf tin at the time). Flourless Banana-Peanut Butter Snack Cake Adapted from Liz Moody Ingredients: 2 ripe bananas 1 cup natural peanut butter 3 eggs 1/2 cup coconut sugar 1/2 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1/2 cup dark chocolate chips (I like these dairy-free ones) Optional: 1/2 cup chopped walnuts…
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Tangerine Cake
Winter is a great time to make a tangerine cake like this because citrus is in season , and everyone is super depressed from the cold and lack of sunshine. I know it’s not just me. This cake is healthy, super bright and sunny, and a perfect sweet (but not-too-sweet) ending to any meal. Cakes like this one–that use whole fruit and ground almonds–are not as fluffy as a traditional cake, but they still feel light. I love using whole fruit whenever I can because its so nutrient-dense. I also used dates in place of sugar and it worked great! Completely guilt-free and delicious. I hope you enjoy it as…
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Ratatouille
In the summertime I want to eat vegetables all the time. My 5-year old self would never understand. They are delicious and absolutely everywhere! I picked up eggplant, squash, zucchini and tomatoes at the farmers market and realized I had everything I needed for Ratatouille. After that thought, nothing else would do. It’s one of those recipes, that’s barely even a recipe. It’s so fool-proof, it’s nearly impossible to mess up. The most important thing is to get veggies that are all roughly the same size, but even that is optional. My eggplant was much larger than the rest and it still looks beautiful. The spicy basil oil as a…
