Sunshine and Sea Salt » A Healthy Foodie Blog

This cake is so decadent, a little goes a long way with beyond satisfactory results. After our first indulgence of one thinly sliced piece each, we saved the rest to be devoured the next morning with vanilla cashew ice-cream. It was even better straight from the fridge with a firm fudge-like texture along with that thick creamy whipped icing, it was an adventure to be savored.

The flavors of deep chocolate with bits of tart cherries bursting with each bite, coupled with a taste of sweet chocolatey cream cheese + a hint of honey goat cheese and that equally cool vanilla ice-cream…the experience will transport you to a different place. A momentary heaven that will satisfy your deepest chocolatey dreams. I’m not even joking. Which is why I’ll head straight into the details of baking this cake today, so you don’t have to delay another chocolate craving second. You’re welcome. 

For the Cake You’ll Need: 

  1. 2 cups GF all purpose flour (I mostly always use the all purpose mix found here on the blog)
  2. 3/4 C cacao powder (nutiva is great) 
  3. 2 C coconut sugar
  4. 2 tsp baking powder
  5. 1 tsp baking soda 
  6. 1 tsp fine sea salt ( we like the Real Salt brand) 
  7. 1.5 C strong brewed coffee (we love Chameleon’s Cold Brew-any flavor will work) 
  8. 2 pasture raised eggs 
  9. 1/2 C Avocado Oil
  10. 2 TB pure vanilla extract
  11. 1-2 C chopped cherries (fresh and pitted) 

Whisk your dry ingredients together: flour, cacao, sugar, baking powder, baking soda and salt. Set aside. In a stand mixer with flat beater attachment add coffee, eggs, oil and vanilla. Beat to combine. Leaving mixer on medium low speed, gradually add the dry ingredients until incorporated. Scrape sides as necessary.  Gently fold the chopped cherries into batter. Pour into two greased 9″ cake rounds and spread cake mixture evenly with rubber spatula. Bake in preheated 350 degree oven for about 30 minutes or until set and slightly pulling away from sides. Allow to cool slightly before transferring to cooling wrack. Allow to cool completely before icing. 

For the Icing You’ll Need: 

  1. 1 8 oz package organic cream cheese
  2. 1/4 C pasture raised butter
  3. 1/4 C honey goat cheese (just regular goat cheese mixed with about 2 TB unfiltered honey by hand) 
  4. 1/4 C cacao powder
  5. About 2 C organic powdered sugar

In a stand mixer with flat beater attachment, add cream cheese, butter and goat cheese. Beat until smooth. Add cacao in gradually, then  powdered sugar. You want to add the powders gradually so you don’t make a dusty mess, and so you can eye the consistency of your icing. Once it’s thick enough, you may taste to see where you are and if you need to go any further. Add icing to a piping bag fitted with a decorating tip of your choice. In the picture here,  I used a giant pastry star tip. Add icing in between cake layers before stacking. Then finish the outside however you want; have fun with it. Serve this as is or refrigerate until ready and serve with vanilla ice cream. We used the dairy free cashew ice cream in Very Vanilla, by SO Delicious. It really was delicious. 

Cherry Chocolate Cake with Chocolate Cream Cheese Buttercream
A chocolate dream for an indulgent summer.
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For the cake
  1. 2 C AP GF Flour
  2. 3/4 C Cacao Powder
  3. 2 C coconut sugar
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1 tsp fine sea salt
  7. 1.5 C cold brew coffee
  8. 2 pasture raised eggs
  9. 1/2 C avocado oil
  10. 2 TB pure vanilla extract
  11. 1-2 C chopped fresh and pitted cherries
For the icing
  1. 8 oz cream cheese
  2. 1/4 C butter
  3. 1/4 C honey goat cheese
  4. 1/4 C cacao powder
  5. about 2 C powdered sugar
Instructions
  1. Preheat oven to 350F. Whisk flour, cacao, sugar, baking powder, baking soda and sea salt in a large mixing bowl and set aside. In a stand mixer fitted with flat beater attachment add coffee, eggs, oil and vanilla. Beat until smooth. Gradually add the dry mix until incorporated. Fold in the cherries. Divide mixture into two greased cake pans. Smooth evenly with rubber spatula and bake for about 30 minutes or until set. Let cool completely before icing.
For the icing
  1. Add cream cheese, butter and goat cheese to stand mixer. Beat until smooth. Add cacao slowly, then powdered sugar until desired consistency. Ice cake as desired and serve.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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Raw dessserts are the perfect accompaniment to any summer gathering or meal. They’re easy, fresh and full of preserved nutrients ; they don’t add much to the summer heat, if anything, they offer as much cooling relief as a bowl of icecream.

Every body craves and deserves a sweet cool down on a steamy sunny day with as little effort in the kitchen as possible, so I’ve made it my j o b to discover and create as many dishes imaginable this season to help y’all (and myself) savor as much summer as we can stomach; beginning with this sweet and savory almost raw Blueberry Cheesecake with Cardamom and Ginger. 

The  base of this cake is composed of nutty, earthy walnuts + sweet and caramel like dates, with a hint of lemon, superfood camu camu- for all your vitamin C, and of course cardamom and ginger. 

The cheesecake itself is a smooth blend of soaked cashews with lemon juice, coconut oil, cardamom and ginger to keep those flavors balanced and consistent + sweet high notes of maple syrup. 

Finally, we finish this decadent dessert with blueberries for its namesake. This the the only part that requires some light cooking on the stovetop. Some of the berries are pulsed in the food processor to give it a sort of smooth texture, while others are left whole to keep things interesting . They are then cooked down and thickened in some coconut sugar and those favorite spices. 

I’ll be honest, I’m not always good at pairing spices. Especially ones with rather strong flavors like cardamom and ginger, but I was happily surprised that this combination not only worked , it was devoured by picky little taste buds and declared fabulous with each tiny bite. We hope you and everyone you serve will find this  recipe just as delightful. 

To make the crust you’ll need: 

  1. 1 springform pan fully greased with coconut oil
  2. a food processor fitted with the S blade
  3. 2 C walnuts 
  4. 1 C dates- pitted by hand 
  5. 1/2 C dried mulberries
  6. 1 TB coconut sugar 
  7. 1 tsp camu camu powder
  8. 1/2 tsp ground ginger 
  9. 1/2 tsp ground cardamom
  10. 1/2 tsp fine sea salt
  11. The zest of one whole lemon

Add walnuts, mulberries, coconut sugar, camu camu, ginger, cardamom, and sea salt. Pulse into crumbs. Then add pitted dates and lemon zest. Pulse until mixture comes together and is sticky to the pinch. Press into bottom of greased springform pan and place in the freezer. 

For the cheesecake: 

  1. Soak 2 C unsalted cashews in filtered water for about 2 hours. You can also do this overnight in the fridge if you’d like to plan ahead. Once these have been properly soaked, drain them in a strainer. 
  2. 1/4 C lemon juice
  3. 2 TB coconut oil
  4. 1/8 tsp ground cardamom
  5. 1/8 tsp ground ginger
  6. pinch of sea salt
  7. 1/4 C maple syrup
  8. 1/2 C filtered water

Place soaked and drained cashews in the food processor, along with everything except the water. Run on high speed for about 30 seconds. Scrape down sides using rubber spatula and run again. While running on high speed slowly pour in the water until incorporated. Continue running machine until the mixture becomes VERY smooth. This will take a while, about 2-5 minutes. Pour cheesecake on top of frozen crust in the springform pan. Smooth with rubber spatula and place back in the fridge for about 3 hours or until set. 

For the blueberry sauce: 

  1. 1.5 C Blueberries
  2. 3 TB Coconut Sugar
  3. 1/4 C filtered water
  4. 1 tsp lemon zest 
  5. 1/2 tsp vanilla extract
  6. 1/4 tsp sea salt 
  7. 1/4 tsp ground ginger
  8. 1/4 tsp ground cardamom

This blueberry sauce was adapted from the beautiful Amanda Paa’s website Heartbeet Kitchen. You can link up to the original recipe here. I find so much inspiration in that space. 

Place 1 C of the blueberries in the food processor with coconut sugar, water, lemon zest, vanilla, cardamom, ginger and sea salt. Blend by pulsing into fine pieces, but not totally smooth. Transfer to sauce pan and heat over medium high and bring to a boil. Whisk constantly for about a minute or two. Add remaining berries to the pot,  and continue to stir. Allow the sauce to thicken. This will take about 5 minutes as the mixture simmers and liquid evaporates. Try not to walk away from the sauce, as you don’t want the bottom to stick and burn. Once you notice it thickening, turn off heat and allow to cool completely. Transfer to a jar and store in the fridge until ready to use. 

Once the sauce is cooled and the cheesecake is set, remove cake from springform pan and place on a cake plate. Pour blueberry sauce over top and serrrrvvve. Experience each magical bite with so much satisfaction. 

Almost Raw Blueberry Cheesecake with Cardamom and Ginger
A frozen summer treat sure to cool the body and delight the senses.
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For the crust
  1. 1. Greased springform pan with coconut oil
  2. 2. Food processor fitted with the S blade
  3. 3. 2 C walnuts
  4. 4.1 TB coconut sugar
  5. 5. 1/2 tsp camu camu powder
  6. 6. 1/2 tsp ground ginger
  7. 7.1/2 tsp ground cardamom
  8. 8. 1/2 tsp fine sea salt
  9. 9. Zest of one whole lemon
  10. 10. 1 packed C pitted dates
For the Cheesecake
  1. 1. 2 C soaked and drained cashews
  2. 2. 1/4 C lemon juice
  3. 3. 2 TB coconut oil
  4. 4. 1/8 tsp ground cardamom
  5. 5. 1/8 tsp ground ginger
  6. 6. 1/4 C maple syrup
  7. 7. pinch of sea salt
  8. 8. 1/2 filtered water
For the Blueberry Sauce
  1. 1. 1.5 C fresh blueberries
  2. 2. 3 TB coconut sugar
  3. 3. 1/4 C filtered water
  4. 4. 1 tsp lemon zest
  5. 5. 1/4 tsp sea salt
  6. 6. 1/4 tsp ginger
  7. 7. 1/4 tsp cardamom
  8. 8. 1/2 tsp vanilla extract
For the crust
  1. Place walnuts, mulberries, camu camu, ginger, cardamom, salt, and coconut sugar in food processor. Pulse into crumbs. Add dates and lemon zest. Pulse until mixture comes together and is sticky to the touch. Press into bottom of greased springform pan. Place in the freezer.
For the cheesecake
  1. Place soaked and drained cashews into clean food processor along with lemon juice, coconut oil, cardamom, ginger, salt, and maple syrup. Run machine for about 30 seconds. Scrape the sides with rubber spatula and run again. Continue running on high speed while slowly adding the water. Let run for about 5-10 minutes, or until mixture is very smooth. Pour 'batter' into springform pan on top of crust. Place back in freezer for about 3-4 hours or until completely set.
For Blueberry Sauce
  1. Place 1 C blueberries into clean processor with coconut sugar, water, lemon zest, vanilla extract, cardamom, ginger and sea salt. Pulse into fine pieces then transfer to sauce pan. Heat to a boil , constantly whisk for about 2 minutes. Add remaining berries and continue to simmer , stirring often to prevent burning and sticking. After about 5 minutes it should show signs of thickening. Let cool to allow more thickening. Transfer to jar and store in the fridge until ready to use.
  2. Once cake is set, remove from springform pan and pour blueberry sauce on top. Serve immediately.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

 

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  • This looks amazing! I think this will be a summer recipe we will need to try in our traveling kitchen.ReplyCancel

    • Thank you, Jenn! I hope you love it, and happy traveling!ReplyCancel

  • This looks so delicious Mary and you have a beautiful blog I love it ! xReplyCancel

  • I love everything about this cheesecake I bet the blueberries combined with cardamom and ginger is amazing xReplyCancel

    • The cardamom and ginger combination was an interesting surprise- we loved it! Thank you so much!ReplyCancel

  • Wow, such a beautiful raw cheesecake! I still have not made one, but this sounds like the perfect one to try. So happy to see the connection between this one and the one I posted. xoxoReplyCancel

    • You are a constant inspiration, my darling. So much love to you!ReplyCancel

May is here and summer is on its waaaay! Which means, here in my part of the world at least, the blackberry vines are blossoming and producing sweet abundant fruit – deliciously ripe and ready for the picking. Me and my people here didn’t waste a moment on that subject. We packed up a couple Friday mornings ago and headed straight for our local u-pick farm, and came home with a whopping 22 lbs of berries- half of which were blackberries.

 

 

 

My head, heart and sweet tooth were spinning with ideas of what to do with them all. Roasted berry cakes, pie, jam, over pancakes with maple whipped cream, salad and salad dressings were all on the list; and as we sweetly coasted our way through the week, and our fresh berry supply began running short… I started to run out of fresh ideas. So I did what all the people do, and hit up google. Coming quickly across a picture of a gorgeous chocolate cupcake, decorated with a chocolate ganache frosting and a shiny deep purple blackberry (from the beautiful blog, The Pastry Affair) – I knew just what to do.

Chocolate. Blackberries. Mexican Coffee. More Chocolate. Cream Cheese. Buttercream. Yes. Please.

Flavor combinations can be pure divinity. Slow and take a deep breath. Take me away to the fairy land of wild berries and mountains dripping in chocolate. Could that be a thing? Yes, take me there. Magic.

 

So without wasting anymore of your patience. Grab these ingredients and get to work, loves. You won’t regret it. 

  1. About 3 C fresh blackberries- plus extra to garnish your cupcakes.
  2. 3/4 C organic granulated cane sugar-I know. super sinful, y’all. But did I mention we made this on Mother’s Day? πŸ˜‰ 
  3. 1.5 C Bob’s Red Mill All Purpose Baking Mix-I’m telling you. This stuff works like a charm-trust me.
  4. 1/3 C cacao powder- we like Nutiva best.
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 1/2 tsp sea salt – we love the Real Salt brand.
  8. 1/2 C pasture raised butter- Kerry’s Gold hits the spot.
  9. 1 C coconut sugar
  10. 2 pasture raised eggs
  11. 1 TB Mexican Coffee Concentrate- we use Chameleon Cold Brew…because I can brew tea, but not coffee. Truth. But seriously, this coffee is good. Especially for baking. 

For the Chocolate Cream Cheese Buttercream: 

  1. 1/2 C pasture raised butter- just cut that silver package in half if you’re using kerry’s gold unsalted.
  2. 1 C organic cream cheese. 
  3. 1/2 C cacao powder
  4. 2 tsp mexican coffee concentrate- or maybe a tiny bit more if you like. Not too much though, you don’t want runny icing that won’t hold a nice piping shape. but you could always add more powdered sugar. and now I’ve gone too far. 
  5. About 2 C confectioners sugar

Pre-heat oven to 350 F . Line a cupcake tin with parchment paper baking cups. Place blackberries in a high power blender. We like Vitamix. Along with the 3/4 C granulated cane sugar. Blend for about a minute, until niiiiice and smooth. Pour into a sauce pan and heat over medium high. Bring jam to a boil. Whisk and reduce heat to a simmer. Allow  to thicken slightly. You’ll notice the difference on the side of the pan and whisk. Turn off heat and allow to cool. 

In a large mixing bowl, add the flour, cacao powder, baking soda, baking powder,  and sea salt. Whisk to combine and set aside. 

In stand mixer with flat beater attachment, beat butter and coconut sugar until light and fluffy. It will be light brown and fluffy, of course. πŸ˜‰ Add eggs one at a time, scraping sides after each addition. Pour in the coffee. Then add flour alternating flour and jam, beginning and ending with the flour. So a little flour. A little jam. A little flour. You get the moves. The result will be this coffee berry fudge stuff and it. is. i r r e s i s t i b l e. If you’ve got little fingers hangin’ around. For-get about it. 

Using an ice cream scooper. Scoop out this deliciously decadent fudge stuff and fill those baking cups. Pop in the oven and bake for about 25 minutes or until set. My tops started cracking a little, but I thought they were pretty anyway. 

While the cupcakes are baking..make your buttercream. Of course you’ll have to wash your bowl first, unless you’re a stand mixer hoarder. That would be cool. Using the flat beater, again, add the butter and cream cheese and…cream. slowly add the cacao powder and the confectioners sugar. Add the coffee in slow and small batches-since you don’t want the mixture to be too wet. Eyeball it. I added the coffee in between sugar batches and ended with the sugar. Whatever works for you and gets the icing to be the consistency and sweetness you hope for. A pinch of salt wouldn’t hurt either. I forgot to mention that, but it’s totally optional. 

Place this icing into a piping bag fitted with the star tip and pipe onto cooled cupcakes. Place a blackberry in the center and enjoy. these. so. much. I hope you love them as much as we did. XO

Chocolate Blackberry Cupcakes with Cream Cheese Buttercream
A decadent dessert that you don't wanna resist.
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For the Cupcakes
  1. 3 C fresh blackberries
  2. 3/4 C granulated cane sugar
  3. 1.5 C Bob's Red Mill All Purpose Baking Flour
  4. 1/3 C Cacao Powder
  5. 1 tsp Baking Soda
  6. 1 tsp Baking Powder
  7. 1/2 tsp fine sea salt
  8. 1/2 C pasture raised butter
  9. 1 C coconut sugar
  10. 2 pasture raised eggs with golden yolks
  11. 1 TB Mexican Coffee - already brewed.
For the Buttercream
  1. 1/2 C pasture raised butter
  2. 1 C organic cream cheese
  3. 1/2 C cacao powder
  4. 2 tsp Mexican Coffee Concentrate
  5. 2 C confectioners sugar
For the Cupcakes
  1. Pre-heat oven to 350 F. Line cupcake tin with parchment paper baking cups. Place berries and cane sugar in blender and blend smooth. Transfer to sauce pan and bring to a boil. Whisk and reduce heat. Simmer. whisking occasionally until thickened. Remove from heat and allow to cool. It doesn't have to be COLD to mix into batter. In a large mixing bowl, add flour, cacao powder, baking soda, baking powder, and sea salt. Whisk to combine.
  2. In stand mixer, add 1/2 cup butter and coconut sugar. Cream until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add coffee. Add flour and jam. Alternating between the two. Beginning and ending with flour. Using ice cream scooper, add batter to cupcake liners. Bake in oven for about 25 minutes.
For Buttercream
  1. Add butter and cream cheese to stand mixer fitted with flat beater attachment. Begin beating together on slow to medium speed. slow to lowest setting and start adding cacao, sugar and coffee. speeding up as the powder mixes with the cream. Fill piping bags and decorate cooled cupcakes. Finishing with blackberry on top.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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  • Mary- I absolutely am in love with this post! The pictures are so gorgeous. This recipe sounds super delicious too. What a nice way to use up those blackberries. Thanks for sharing πŸ’™ReplyCancel

    • Thank you so much, Shahla. We had so much fun picking and creating!! Happy Wednesday to you, sweet friend!ReplyCancel

  • Christine Wood

    Amazing photos! August is blackberry season around here. I’ll definitely have to make these then!ReplyCancel

    • Thank you so much, Christine! Blackberry season is always something exciting to look forward to. All the happy summer baking dreams!ReplyCancel

Hi, there. I’m feeling somewhat estranged from this online space, but I’ve been feeling the pull lately to make a sudden appearance. 

 We’ve had so much going on in the last… YEAR?! since I’ve been here, so just to give you a little background. If any of you remember, we spontaneously sold our home in the summer of 2015 and hit the road in our fifth wheel in search of elsewhere…The decision was whimsical and sort of like following a whisper. We weren’t really sure what all of it meant at the time. Honestly, it happened so fast. The house flew off the market faster than we could say, “I’m ready” . We were ready, so we thought, for an adventure and change of scenery. We had big dreams for a homestead and maybe even a little organic side business. We’d wanted to move for a while- we just didn’t know the how, when or where questions that most people answer BEFORE calling their realtor .

We’d originally thought we’d uproot and move to Austin, Texas- since it wasn’t that far from home or work, and the food business was so big there. Especially for people with special needs diets, and the farmers markets are plenty. Too bad the extended stay RV parks had other plans in mind. We could find literally NO ONE in that general area that had an open site for us to stay longer than a week. They were all booked for the summer, and since my husband does have a job to go to, it didn’t leave our options extremely open. Luckily, everything ended up working out even better than we could’ve imagined. 

We started our journey traveling from Houston to a little town in South Texas, and stayed on a 100 acre horse ranch. It was super close to work, and everyone was in awe. The ranch was gorgeous and the people were all so personable and hospitable. It was an experience we’ll never forget, but it wasn’t the sort of place we felt called to be planted. After a couple months at the ranch, we worked our way up closer to Central Texas. Not exactly a place for wannabe farmers- the soil is very rocky and difficult to work with. I wasn’t sure this was the place for us either, but this little town we landed in completely and unexpectedly stole our hearts. Everything from the hilly landscape to the community library. I’ve never been in a community so tight knit and it just immediately felt like home, to all of us. We became involved in local activities, joined a church on top of a hill, made friends and soon had thoughts of never leaving. 

Although, in summer of 2016- we did leave. It was decided we would spend the summer at the beach on Galveston Island,  and give this RV thing one last hurrah before being planted long term. It was the best summer, ever, but at the end of our three month stay, we all longed to go HOME. It would take another 7 months before we would find the perfect place for our family to settle, but we finally found it and I’m still pinching myself. 

So here we are, seven people &  three dogs, all settling into our little fixer upper country house tucked away in the hills of Texas. A dream come true, really. So dreamy, that it’s like someone else wrote this story and magically led us to this place we never would have known existed. If only we hadn’t have taken that leap of faith… 

So the kitchen, you ask? It’s a work in progress. But it’s completely cookable as you can see here. πŸ˜‰ I’m slowly getting around to the business of creating new things, and will hopefully be here in this place more often, sharing them with you. Beginning with this veggieFULL fritatta. I really hope you like it. 

You’ll Need:

  1. olive oil
  2. 1 red bell pepper
  3. 2 large sweet potatoes-peeled and diced
  4. 1 medium yellow onion
  5. 2 bay leaves 
  6. about 4-5 cloves of garlic — crushed
  7. sea salt
  8.  small log of goat cheese
  9. about 1 C shredded raw milk cheese
  10. 1 leek – cleaned and chopped 
  11. about 1 C grape tomatoes – washed and halved 
  12. a dozen pasture raised eggs 
  13. 1/2 C sour cream 
  14. chopped scallions for garnish

Place bell pepper in a shallow baking dish and drizzle with olive oil. Roast on top rack at 400 degrees for about 10-15 minutes. Remove from heat and cover with foil, let cool. Toss diced sweet potatoes in separate bowl with olive oil and a big pinch of sea salt. Spread them evenly on a baking sheet and roast for about 20 minutes. Thinly slice onion and sautΓ© in cast iron skillet- with a pinch of sea salt, and a drizzle of olive oil. Add bay leaves and let caramelize. 

Once onions are soft and slightly brown, remove bay leaves and add leeks. Let them cook down slightly then add crushed garlic. Cook over medium heat while stirring occasionally. About two minutes. Turn off heat. Peel bell pepper and slice. add to onion mixture. Remove sweet potatoes from oven and add to skillet. Be sure to spread everything around evenly. Add tomato halves by placing around skillet, halved side up. Pinch about a TB of goat cheese off the log at a time, placing each piece carefully around the veggie mixture. 

Crack 12 eggs into mixing bowl and whisk. Add sour cream. Whisk smooth. Pour over veggies. Sprinkle raw milk cheese on top. Reset oven to 375 F and transfer skillet to middle rack. Bake for about 25 minutes or until set. Remove from oven and sprinkle with scallions. Let cool slightly before serving. 

Devour. Go for seconds. Share. 

A Veggiefull Fritatta
A sweet and creamy egg dish filled with all the flavors and nutrients to get your day started right.
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Ingredients
  1. Olive Oil
  2. 1 Red Bell Pepper
  3. 2 large sweet potatoes - peeled and diced
  4. 1 medium vadalia onion- thinly sliced
  5. 2 bay leaves
  6. sea salt
  7. 1 leek- washed and sliced
  8. 4-5 cloves mashed and chopped garlic
  9. about 1 C grape tomatoes- halved
  10. 1 small log of goat cheese
  11. about 1 C shredded raw milk cheddar
  12. 12 pasture raised eggs
  13. 1/2 C organic sour cream
  14. Chopped scallions for garnish. About one bundle will do. Maybe less.
Instructions
  1. Pre-heat oven to 400 degrees F. Place bell pepper in baking dish and drizzle with olive oil- about a TB. Roast on the top rack for about 20 minutes or until skin becomes blackened and bubbly. Remove from heat and cover with foil. Let cool. This will make peeling easier.
  2. In a mixing bowl, toss sweet potatoes with a big pinch of sea salt and olive oil. Just a drizzle will do. Spread them evenly on a shallow baking sheet and roast for about 20 minutes. This can be done with the bell pepper on the middle rack.
  3. Add sliced onion to skillet over medium heat. Add small pinch of sea salt and tiny drizzle of oil. Toss in the bay leaves. Let caramelize. Stirring occasionally. Once brown and softened, add leeks. Let cook down a little. About 1 minute or two. Add crushed garlic. Stir. Turn off heat. Peel and slice bell pepper. Add to skillet. Add roasted sweet potatoes. Spread ingredients evenly around the skillet bottom. Place tomato halves evenly around mixture. Then goat cheese. One pinch at a time. Whisk eggs in large mixing bowl. Add sour cream and whisk smooth. Pour over veggies. Sprinkle with raw milk cheese. Transfer to oven set to 375 and bake until set. Garnish with scallions and serve.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

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There are feelings, emotions and deep rooted memories associated with scents of seasonal spices. The one that carries the most warmth with me is cinnamon. It’s the note of autumn, which carries into winter and brings Christmas. Give me cinnamon combined with nutmeg, maybe a little allspice, ginger and of course vanilla, aallll the cool month seasons long. Oh, but then there’s that deep invigorating smell of coffee too- it says, ‘Please come in, get cozy and stay a while.’

Dreamy sigh…These beautiful earthy tones of gold, orange and browns come together and invite you back to sweet memories of the past, they ask you to sit, soak in, and give thanks for the present all wrapped in a hand knit sweater, then dream of the future full of hope and glimmery sparkle. Mmmm. Maybe that’s why this Pumpkin Spice flavor is such a knock out when September finally comes around. There’s an excitement in the air. Colored leaves, cool afternoon walks, costume parties, candles, and cinnamon broom sticks. Yes, pumpkin spice embodies all of that, I think. And the latte part, makes it extra inviting. 

I hope you find this recipe of the famous pumpkin spice coffee gone cupcake, gone gluten and dairy free cupcake…extra special this new holiday season. I hope it will give you all the excuses to gather your loved ones around and indulge in sweet memories, hopes and dreams together… one delicious bite at a time. 

For the cupcakes you’ll need: 

  1. 2 C of a gluten free- all purpose flour 
    • For this I made a large batch of All Purpose Flour using 6 C brown rice flour, 3 C Tapioca flour, 1.5 C Potato or Arrowroot Starch, 2 TB xanthan gum, 1 TB fine sea salt. Whisk together and store in a cool dry place with a tight fitting lid. 
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 1/4 tsp fine sea salt -we use the Real Salt Brand
  5. 2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp grated nutmeg
  8. 1/4 tsp ground allspice
  9. 1/2 C unsweeted almond milk (or other non dairy milk) 
  10. 1 tsp raw apple cider vinegar
  11. 1 1/2 C coconut sugar
  12. 1/2 C Nutiva Shortening- the one that’s yellow in color and uses red palm shortening and coconut oil in the ingredient list. (This is your replacement for butter, and will also be used for the icing)
  13. 1 C organic pumpkin puree
  14. 2 pasture raised eggs
  15. 1 TB organic coffee- we use Chameleon Cold Brew in Texas Pecan 
  16. 1/2 TB vanilla extract

Pre-heat your oven to 350 F. Line a cupcake tin with parchment paper baking cups, set aside. Using a measuring cup pour in your almond milk and apple cider vinegar to let sour- this will become your ‘buttermilk’. Set aside. 

In an electric stand mixer with the paddle attachment cream the shortening and coconut sugar together until light and fluffy, just a few minutes. Then, add pumpkin, coffee and vanilla. Add eggs one at a time-scraping sides after each addition if necessary. Then alternate flour, then soured milk in small batches, beginning and ending with the flour mixture. It will look all orange and dreamy creamy. Using an ice cream scooper, drop cupcake batter evenly into cupcake liners. Bake for about 20 minutes or until fragrant and set. Let cool before icing. This will make about 16 cupcakes. 

For the Coffee Buttercream you will need: 

  1. 1 C Nutiva Shortening
  2. 2 C sifted organic powdered (confectioners) sugar
  3. 1/4 tsp fine sea salt
  4. 1 tsp vanilla extract
  5. 2 TB organic coffee (already brewed) 
  6. Almond milk

In electric mixer with paddle attachment add the shortening and cream until smooth. Add sugar about 1/4 C at a time on super low speed so you don’t end up dusting the whole kitchen in sugar…trust me. Once it starts getting thick add the sea salt, vanilla and coffee, increase the speed. If it’s not the consistency you want you can either add almond milk 1 tB at a time to thin it out, or add sugar 1 TB at a time to thicken it. I turn up the speed to high and let it get all fluffy. Then transfer to a piping bag with icing tip. Decorate your cupcakes and then sprinkle a little cinnamon and sugar on top to finish. For the cinnamon and sugar just add a couple tsp of cinnamon to a small bowl with about a 1TB organic granulated sugar and using your fingers just mix it together and then sprinkle over the cupcakes. Voila. You’re done! 

Pumpkin Spice Latte Cupcakes
A cupcake take on the fall favorite, pumpkin spice latte.
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For the cupcakes
  1. 2 C all purpose gluten free flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/4 tsp fine sea salt
  5. 2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp grated nutmeg
  8. 1/4 tsp ground allspice
  9. 1/2 C Unsweetened Almond Milk
  10. 1/2 tsp apple cider vinegar
  11. 1 1/2 C coconut sugar
  12. 1/2 C Nutiva shortening
  13. 1 C pumpkin puree
  14. 2 pasture raised eggs
  15. 1 TB coffee -already made
  16. 1/2 TB vanilla extract
For the Coffee Buttercream
  1. 1 C shortening
  2. 2 C sifted powdered sugar
  3. 1/4 tsp fine sea salt
  4. 1 tsp pure vanilla extract
  5. 2 TB organic pre-made coffee
  6. extra almond milk-if needed
For the cupcakes
  1. In a measuring cup, mix almond milk and apple cider vinegar and let sour on the side. In a stand mixer with paddle attachment, cream the sugar and shortening together until fluffy. Add the pumpkin puree, vanilla, coffee, and eggs. Scraping sides if needed. Add flour then soured milk, alternating in small batches. Begin and end with the flour mixture.
  2. Transfer to cupcake tin with parchment paper baking liners using an ice-cream scooper. Bake at 350 for about 20 minutes or until set. Let cool.
For the coffee buttercream
  1. Cream the shortening in a stand mixer until smooth. Add the powdered sugar about 1/4 C at a time on low speed. Add vanilla, coffee and sea salt and whip until desired consistency. If too thick- add almond milk 1 TB at a time. if too thin, add more sugar.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

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