Amazing Dairy, Gluten Free Chocolate Cake!

chocolate cake
I made this chocolate cake for my husband’s birthday last night. It was the best any of us have ever had! We are definitely going to be making this one again!

2 cups finely grated raw yam (260 g)
2 eggs, lightly beaten (we use duck eggs)
½ cup syrup,  (maple syrup grade B)
scant ½ cup oil, (coconut or rice bran oil)
2 tsp vanilla
2 tsp baking powder (make sure it is GMO free)
1 tsp baking soda
½ tsp flakey sea salt
¾ cup cocoa or raw cacao
¼ cup coconut flour

Preheat oven to 180°C (350°F). Grease an 9 inch (20 cm) baking tin and line base with baking paper.

Whisk grated yam, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/pallet knife.

Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.

Makes approx 2 ½ c — enough to fill, crumb coat and frost a two layer cake. Make another half batch (or use Whipped Chocolate Coconut Cream between layers) to fill a four layer cake.


1 c mashed steamed cauliflower, packed
1 Tbsp lemon juice
¼ c coconut oil, melted
½ c mashed avocado
¼ c maple syrup
½ c cocoa or raw cacao, sifted
¼ tsp flakey sea salt (we use Real Salt)

Blend cauliflower and lemon juice to very smooth purée. Add coconut oil and blend again until smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt then blend one final time and refrigerate 1 hour or overnight.


Recipe modified from the 84 and 3rd recipe site.


Veggie dip/ snack

I just LOVE this snack.
It is great for hiking, picnicking, airplane travel, lunch at work or school, etc.

Yams, homemade aioli, and broccoli. Aioli- olive oil, egg yolk, elephant garlic, mustard, andSo slice up your favorite veggies.
Sliced yams and broccoli are shown above.
And bring aioli dip in a freezer bag to keep it cold.

That is it! 🙂


This is a fun and easy recipe.

I fried organic corn tortillas in rice bran oil and then hand bent them while they were still warm. As they cool, they stay in the position that you put them in making a nice taco shaped shell.

I also have a recipe for heirloom tortillas that I like to use as well.

Then added cooked ground bison, alfalfa sprouts, sour cream, homemade salsa, red onions, roma tomatoes, butter head lettuce.


Coconut Prawns! So Yummy! Dairy/Wheat Free!

Amazingly delicious!

Made coconut prawns tonight, inspired by Julee Anne Marie. 💕  Creamed coconut, red onions, sliced yams, elephant garlic, coconut nectar, ginger, and arrowroot (to thicken) over brown rice.

Prawns, creamed coconut, red onions, sliced yams, elephant garlic, coconut nectar, ginger, and arrowroot (to thicken) over brown rice.

The amounts were just to taste. 🙂

Aioli! Quick and Easy

It took under 50 seconds to emulsify this aioli!

1 tablespoon fresh lemon
1 teaspoon prepared mustard
1 tablespoon cold water
1 pasteurized egg yolk
1 clove garlic ( I used elephant garlic)
1/2 cup rice bran oil
1/2 cup olive oil
Sea salt.

Put all ingredients into mason jar (egg, lemon, garlic water first)
Then wait for 15 seconds to let the oil and other ingredients separate.
Use hand blender ( I used a KitchenAid)
on slowest setting. Start from the bottom and when it begins to thicken, SLOWLY move hand blender up to the top of the emulsion.
Store in the refrigerator for up to 2 weeks.

Spaghetti from scratch! Absolutely the best! (wheat free option)

The best spaghetti ever!


Roma Tomato plus veg pureed
1/2 Pound Bison or Beef (optional)
8-12 Pureed Roma Tomatoes
2 Cloves Elephant Garlic
1/2 pound Shittake Mushrooms
2 Red or Green Anaheim Peppers
2 Large Red Onions
2 Tablespoons Coconut Nectar
1 Tablespoon basil
1 Tablespoon thyme

Place all ingredients (except coconut nectar) in a food processor and blend.
Add blended ingredients to a skillet.
Add coconut nectar.
Cover with lid and simmer sauce on low for 2-4 hours. The longer it is cooked, the more the flavors blend and sweeten.

speghetti cooking

Serve over noodles (Use rice noodles to make it wheat free)
Or click here for a recipe on homemade heirloom wheat noodles.
We also add olive oil and basil to our noodles before serving. My son and husband really rave about this dish. 🙂
You may also sprinkle on nutritional yeast right before serving for added taste and health benefits. 🙂

The bread you see on the side is our wheat and dairy-free buckwheat pancakes.

Almond Milk


Just made fresh almond milk! So easy!!
1 cup unpasteurized almonds (soaked for 12 hours)
4 cups water
1 teaspoon vanilla
1/4 cup coconut sugar

Blend in a blender (I used our Vitamix)
Strain using a nut bag

Store in refrigerator for 4 days
So good!!

Cashew Milk/Cream

Cashew Milk and Cream 

Cashew Cream1 cup cashews (soaked for 1 hour)
2 cups water
1 teaspoon vanillla
1/4 cup coconut sugar

To make cashew milk just add 4 cups of water instead of 2 cups of water. 🙂

Fabulous Salsa!

Fabulous salsa that is so amazingly good.

4 fresh roma tomatoes
2 Anaheim peppers
1/4 teaspoon cayenne pepper
1 clove elephant garlic
2 tablespoons rice vinegar
1 fresh squeezed lemon
1/2 red onion
1/2 cup cilantro
Mix in blender

Buckwheat Pancake Bread for Sandwiches (wheat and dairy-free)

My son is not able to eat dairy or wheat and so I have been thinking about how to make bread quickly (with no dairy or wheat).
I am happy to say that I just discovered an easy way to make simple, delicious, sandwich bread.
My son just loves it.

Here is what the buckwheat looked like before I ground it – You can use already ground store bought buckwheat flour if you wish although I highly recommend grinding your own flour since it is so easy to do and more healthy and delicious when the flour is fresh. 


I added one cup of buckwheat to my grain grinder

The flour turned out perfect. Very fine and powdery. Turns out, buckwheat is very easy to grind.

1 cup buckwheat flour (fresh ground or store bought- I highly recommend fresh ground)
1 egg (I use duck eggs from our local farm)
3/4 – 1 cup water (add more water if the batter is too think to pour)
2 tablespoons oil (I used ricebran oil)
1 tablespoon sugar (I used coconut nectar)
1 teaspoon baking powder
1/2 teaspoon sea salt

Mix all the ingredients until smooth (30 – 60 seconds)

Add 1/8 cup oil (I use rice bran oil) to a pan and heat it up until warm.
Then add a ladle full of batter (the more batter you add, the larger the pancake – if the batter doesn’t easily flow into the pan, you may need to add more water, 1/8 cup at a time)

Turn the pancake when you can see bubbles all around the pancake.


Look at this beautiful brown color.

Fold pancake in half to make a beautiful sandwich


Here is our sandwich… It contains salmon salad and homemade aioli, spinach, roma tomatoes, red onions, alfalfa sprouts and mustard.