3 to 4 oz good baking chocolate (I used unsweetened 100% cacao Ghirardelli)
2 T Butter (organic, preferably)
Heat oven to 400 degrees.
Melt chocolate and butter over hot water.
In bowl, mix buckwheat flour, baking powder, sweetener and spices. Add almond milk, egg, and salt and mix well. Mix in chocolate mixture and stir well. Divide into 12 cupcake paper liners or a sprayed loaf pan. Cook cupcakes for about 10 minutes or loaf pan for 20 minutes at 400 degrees.
Note: spices are optional
Also, for additional yumminess, cook muffins 5 minutes and then put a chunk of chocolate in center and continue to bake.
Simply mix all the ingredients together in a bowl, until smooth and creamy. (Note: It helps if everything is at room temperature, to keep thecoconut oil soft!) Transfer the mixture to a loaf pan, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
Organic Ingredients if possible (suggest Muir Glen tomato products)
2 large zucchini
1 tablespoon salt
1 pound organic ground beef or buffalo
1-1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 free-range egg
1 (15 ounce) container ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Preheat oven to 325 degrees. Oil a deep 9×13 inch baking pan with coconut oil.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground meat and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for at least 5 minutes before serving.
Fold lightly into cake batter. Bake in ungreased 9-inch round removable-rim pan (spring form) about 1 hour. Let cool for about 10 minutes. (It helps to place greased parchment paper in bottom of pan to assist in removing cake. Spread warm cake with Chocolate Butter Icing below:
Chocolate Butter Icing:
(makes about 1-1/2 cups)
1/2 cup ***xylitol (pulverize in blender until it looks like powdered sugar)
4 oz. organic unsweetened chocolate (try to use 70% or more cacao)
4 oz. organic butter
1/4 cup cream OR coffee
1/8th teaspoon sea salt
1 teaspoon vanilla
Melt chocolate over very low heat. Add butter and stir until melted.
Remove from heat and add the cream OR coffee and salt. Gradually sift in the powered ***xylitol along with vanilla extract.
Ice the warm torte with a spatula dipped frequently in hot water for a glossy finish.
NOTES: You can get xylitol, organic chocolate, almond meal and coconut flour at any Health Food Store.
***Also, when using xylitol, please be aware that it is poisonous to dogs. Do not feed to animals. If you don’t want to use xylitol, coconut sugar is a good substitute.
1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 tablespoon extra-virgin olive oil (EVOO)
Fine sea salt and ground black pepper, to taste
Fresh garlic (if desired)
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain.
Add oil and reserved water, 1 tablespoon at a time for desired texture while mashing cauliflower with a potato masher. Season with salt and pepper (and minced garlic if desired) and serve. (May substitute organic butter for EVOO.)