Tag Archives: gluten free


Since I’m moving to France before my birthday, I celebrated with my family a little early. I refused everyone’s offers to make me a special dessert and decided to bake my own, non-traditional birthday cake instead. (I really hope that’s not bad luck.) Because I love dense and hearty treats, a carrot cake sounded like the perfect option. I cannot get enough coconut in my life, so, of course, I added it to the cake. Without any cane sugar (other than the frosting), this not-too-sweet cake was the perfect way to end my birthday dinner!

{ Lovin’ from the oven, Chelsea }

Makes one 9 inch cake. Double to make a layered cake!  

2 cups almond meal

2 tsp baking soda

2 tsp cinnamon

1 teaspoon salt

1/2 cup coconut oil (or for lower fat try 1/2 cup unsweetened applesauce)

½ tsp Stevia or 1 tablespoon honey

1 cup raisin sauce*

1 tsp. pure vanilla extract

3 cups carrots, grated or chopped

4 eggs

½ cup walnuts, chopped

~1 cup shredded coconut 

*Raisin Sauce: Place one cup of raisins in container with about one cup of water. Soak raisins overnight or longer in refrigerator. Puree the raisin and water mixture in blender.

1. Preheat the oven to 350 degrees. Grease and powder-sugar (tastes better than flour!) a 9 inch round cake pan.

2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Using a hand- or stand-mixer, mix in the coconut oil, Stevia, raisin sauce, and vanilla. Add the eggs, one at a time, beating well after each addition. Fold in the grated carrots, walnuts, and coconut. Pour into the cake pan. For extra crunch, add a layer of chopped walnuts to the top!

3. Bake for 35-40 minutes or until done. Allow to cool completely before frosting with Coconut Cream Cheese frosting (see recipe below).

4. Serve warm if not frosted, or at room temperature with Coconut Cream Cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.


Don’t forget to double (or even triple) the recipe if you’re making a layered cake.  

4 oz. cream cheese, softened

¼ cup butter, softened

½ cup powdered sugar

1 tsp. pure vanilla extract

1. Mix together all ingredients with a hand- or standing-mixer until smooth. Spread immediately on cooled cake.

2. Top with toasted coconut and toasted walnuts.

* adapted from Skinny GF Chef



I love oatmeal for its versatility and for its ability to act as a vessel for endless ingredients and toppings. It is nutrient-rich, filling, soul-warming, and marvelously cheap and plentiful! Lately, I’ve been using cooked oats as a base for savory dishes as an alternative to rice or quinoa. This particular dish, infused with rosemary and honey, I enjoy for breakfast with fresh fruit and walnuts or for supper topped with roasted root vegetables and goat cheese.

{ Bon Appétiting, Katie }

Serves 1 (easily doubled or tripled)

1/2 cup old fashioned rolled oats

1 cup water

pinch salt

sprig rosemary

spoonful honey

more fresh rosemary, finely minced to garnish

toasted walnuts

1. Bring water to a boil in a small pan.

2. Add the oats, salt, and whole rosemary spring and reduce heat to simmer, until oats are tender and have absorbed all the water.

3. Remove the rosemary, add assorted toppings to the bowl of oats, and enjoy immediately.

Topping Options:

currants – toasted almonds – fresh pear – dollop of yogurt

poached egg – olive oil – course salt + pepper – sauteed garlic + greens

etc, etc, etc.