April 27, 2014

guest blog by mr a: chicken fajitas

A friend of ours recently started her own company and is making fresh sauces and spreads.  She sells locally in Toronto and if you're in the area, we would highly recommend checking it out.  Here is a link to her website:

Good Food for Good

We were very appreciative to receive a sample of the Mexican Chiltomate sauce.  It was really tasty and  made some great fajitas.

I do fajitas pretty simply.  Saute an onion until tender,  then add in your chicken pieces and cook them for a bit.  Add some veggies (like yellow peppers) and just cook for a minute.  Once that's done, add in this delicious sauce.  Serve the fajitas on a tortilla of your choice, and top with guacamole and sour cream (or yogurt).  They came out great!

April 21, 2014

grain-free white bean & coconut flour vanilla bean cake

I'm so proud of myself.  I created my very own recipe!  I wanted to make a grain-free/paleo vanilla cake for my family and I couldn't find one online that used the ingredients I had on hand.  So I thought about the chocolate bean cake recipe I had and decided I'd try a few things to make it a vanilla cake instead and in the process created my very own recipe because it actually worked!

I have to admit we were a little skeptical.  But I am here to tell you that it works, and the result is a moist and delicious vanilla cake.  You won't taste the beans I promise, but you will feel good about yourself for making a healthier cake.

Here's the recipe!

Grain-Free White Bean & Coconut Flour Vanilla Bean Cake

1 can of white beans beans (drained and rinsed) (540ml/19 fl oz)
5 large eggs
1 tbsp pure vanilla extract

seeds of 1/2 vanilla bean pod1/2 tsp salt
6 tbsp butter
3/4 cup sugar
6 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water 

Preheat oven to 350 degrees.
Grease a 9″ cake pan and dust with coconut flour.  We used a bundt cake pan, but I'd recommend using a regular cake pan instead - it's easier to remove the cake from the pan that way.
Place the beans, 3 of the eggs, vanilla, sugar and salt into blender or food processor. Process or blend on high until beans are completely liquified.
In a small bowl, mix together coconut flour, baking soda, and baking powder.
In a larger bowl, beat butter until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix. Finally, stir in coconut flour mixture and water and beat the batter on high for one minute until smooth. Pour into the prepared pan.

Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.
You can also let this cool completely and then frost it with your favourite buttercream icing and enjoy with a glass of cold milk.  So good!
I'd recommend storing it in an air-tight container in the refrigerator.  

April 12, 2014

guilt-free chocolate donuts

I love baking with my new donut baking pan.  I got it for Christmas and I've found that it's great for spicing up your tried and true recipes, because they come out looking completely different!

You can check out the one with the gingerloaf recipe here.

These chocolate donuts were a combination of my gluten-free chocolate cake recipe and a super-simple chocolate ganache recipe.  The only tweak is that you only need to put the donuts in for 20 minutes.  If you put them in longer they'll dry out or even burn, so make sure you only leave them in the oven for 20 minutes.