Sunshine and Sea Salt » A Healthy Foodie Blog

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.
Write a review
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




 photo signature_zpsrnmwkjcw.png

Okay, so apparently I’m a little more obsessed with all things chocolatey than I’ve ever been willing to admit. And since this little blog here is letting the secret out, I see no reason to hide anymore. 😉 Especially since chocolate can be healthy, energizing, and detoxifying with an extra dose of happy, it would be kind of silly selfish not to share the goodness. Don’t you think? 

Processed with VSCOcam with c2 preset

By definition, these are not exactly ‘chocolate’ or from the cacao bean, but carob has a lot of similar qualities, so I’m calling it close enough. If that’s okay with you. Either way,  I think you will agree be it cacao or carob, dare to pair it with coffee and all of your dreams are sure to come true. 

In this case, we used an organic instant espresso, since I’m not a regular coffee drinker and don’t, plus never has owned a coffee machine. This made the process easy by simply melting a Tablespoon or so of these melty coffee ground like things into a little bit of boiling water, and then adding this to eggs, oil, and vanilla. Then into the chocolatey dry mix. It’s sort of like magic and takes the flavor party to a whole new level. If you’ve never done this, you’ll have to trust me on this one. 

Also, if you’re still taking regular trips to your nearest donut palace (we call that Shipley’s around here) , you can replace that with a new ritual right in your very own kitchen without the gluten, dairy, refined sugar or the tummy ache. They’re so easy to make, pretty easy to clean up (especially if you have kids that like donuts.. wink, wink) , and they’ll make you feel good too. 

Processed with VSCOcam with f3 preset

Here’s the recipe for the donuts: 

  1. 1 1/2 TB organic instant espresso 
  2. 3/4 C boiling water
  3. 1 1/2 C All Purpose Gluten Free Flour (we used the one that can be found here under GF baking) 
  4. 1/2 C toasted carob powder
  5. 1 1/2 C coconut sugar
  6. 1 tsp baking powder (aluminum free) 
  7. 1 tsp baking soda (bob’s red mill) 
  8. 3/4 tsp fine sea salt
  9. 2 pasture raised eggs
  10. 1 TB mexican vanilla (or regular vanilla) 
  11. 1/3 C melted coconut oil
  12. coconut oil in a spray can for greasing two donut pans 

Pre-heat oven to 350 degrees. If you’re like me, and you’re baking in a tiny RV kitchen, with a tiny RV oven..make that about 325 using an oven thermometer and place your donut pan- baking one at a time- on top of a pizza stone. (a little trick I learned to prevent burned booties. I mean bottoms.) Grease both donut pans with coconut oil and set aside. 

In a medium sauce pan heat water to a light boil and whisk the espresso in until melted. Remove from heat and let cool.

In a large mixing bowl add flour, carob powder, coconut sugar, baking powder, baking soda, and sea salt. Whisk dry ingredients together. 

In a separate mixing bowl add eggs, oil and vanilla. Whisk. Then add cooled espresso. Whisk again. Mix into dry ingredients using rubber spatula. (I like using rubber spatulas when baking because when scraping the batter bowl, you donut miss a thing- see what I did there?) Don’t over mix. Spoon batter into donut pans. I used an ice cream scooper to ensure equal sizes. Then, using a spoon with the back side dipped in coconut oil, spread the cake batter around to mold into those little donut shapes. Make sure to remove the batter from the center…but you probably already knew that. Like, duh. 😉 

Bake at 350 or 325 (depending on oven size) for about 12 minutes, or until set. Once cooled, invert the pan onto a flat surface and get ready to dip into glaze.

Processed with VSCOcam with f3 preset

For the glaze:

  1. 1 C coconut sugar
  2. 1 C filtered water
  3. a big pinch of sea salt
  4. a little pinch of cinnamon
  5. full fat can of coconut milk (use the fatty white part only- not the runny liquid that sits on the bottom) 

In the same sauce pan you used for espresso, add coconut sugar and water. Bring to a boil and reduce. Whisk often to prevent sticking. Once the whole thing is bubbly and reduced to a sticky sauce, add the coconut cream. Whisk constantly and continue heating until thick like caramel. but not too thick because it will thicken more as it cools. Add salt and cinnamon. whisk some more. Let cool slightly and serve by dipping one side of the donuts one at a time. Or you could use a spoon and drizzle it over. Or you could just dump the whole thing over them and make a big mess, like I did. Or you can make this chocolate glaze instead…which you see in two pictures here. Sorry for being so confusing. But sometimes options are cool, right? 

For the chocolate glaze: 

  1. 1/4 C Boiling filtered water
  2. 1 C dairy free chocolate chips (enjoy life-semi sweet) 
  3. 1/2 TB coconut flour (for thickening) 
  4. 1 1/2 TB brown rice syrup
  5. 1 tsp pure vanilla extract (mexican vanilla is the coolest and it smells like rootbeer, just sayin’ )

In a sauce pan, melt chocolate into water over medium heat, whisking constantly. Add flour, syrup and vanilla. Whisk smooth. Remove from heat. Dip the donuts. Sprinkle with hemp seeds for extra added healthy happiness…

Have so much fun, y’all! 

Carob Donuts with Espresso
A happy healthy coffee donut.
Write a review
  1. 1 1/2 TB organic instant espresso
  2. 3/4 C boiling water
  3. 1 1/2 C all purpose gluten free flour (grain free version posted on the blog)
  4. 1 1/2 C coconut sugar
  5. 1/2 C carob powder
  6. 1 tsp baking powder
  7. 1 tsp baking soda
  8. 3/4 tsp fine sea salt
  9. 2 pasture raised eggs
  10. 1 TB mexican vanilla
  11. 1/3 C melted coconut oil
  1. Pre-heat oven to 350. Grease two donut pans with coconut oil.
  2. Bring water to a boil in a medium saucepan. Whisk in espresso until melted. Remove from heat and let cool. In a large mixing bowl, add flour, sugar, carob powder, baking soda, baking powder and sea salt. Whisk together.
  3. In a separate mixing bowl add eggs, vanilla and oil. Whisk smooth. Add cooled espresso water. whisk again. Add wet into dry and stir until combined. Spoon into donut molds and spread around evenly. Bake for about 12 minutes or until set.
Sunshine and Sea Salt


 photo signature_zpsrnmwkjcw.png
  • Mel

    These sure are show stopping beauties!!ReplyCancel

    • Aw, thanks so much Mel! Donuts are such a win around here. :) I hope you’re having a fantastic week! xoReplyCancel

  • Liz Young

    Once again, you amaze my taste buds! I am going to be making these very soon! Thank you for coming up with another amazing gluten free recipe..and even dairy free! perfect for me!ReplyCancel

    • Ah! Thank you, Liz! I hope they take you to the moon and back! 😉 All the love, sweet one!ReplyCancel

The thing I love most about these cupcakes is the fact that they’re made only with quinoa flour. I mean, the quinoa flour IS the all purpose flour. No starch or gums required. That’s a huge step you can cut out in the baking process if you normally whip up your own flour mix to start. Saving time on mess and clean up. Not that you won’t make a tiny mess when making these, and there are other steps to making these decadent fudge like treats, but when you’re a busy person with other things to get to, every second counts. 

Processed with VSCOcam with c2 preset

With the time you save in using a singular flour, you also get a more nutrient dense and lower carb end result since starches and gums increase the glycemic index, causing a rise in blood sugars and can sometimes slow down the digestive process, making all the nutrients in these a little easier to absorb. Which, I’m happy to say, should give you a little boost of energy. 

This was the first time we used quinoa flour after finding it in the gluten free baking isle at our local grocery store. Made by one of our favorite gluten free flour and oat producers, Bob’s Red Mill. It’s also how we found this recipe, so I can’t take credit for all of its glory. I only switched a few ingredients to lower the sugar content, changed the name since we’re not using sour cream like the original recipe, and increased nutrient value. Making this slightly altered ‘cupcake’ a powerhouse super treat I think you’ll want to keep. 😉 It has a slight quinoa undertone, but it mostly reminds me of chocolate and espresso…healthy and indulgent. 

Here’s the recipe: 

  1. 1/4 C unsalted pasture raised butter
  2. 1/2 C filtered water
  3. 1/4 C cacao powder (We like Nutiva) 
  4. 1 C coconut sugar 
  5. 1 1/4 C quinoa flour (Bob’s Red Mill) 
  6. 1/2 tsp baking soda (Bob’s Red Mill) 
  7. 1/2 tsp baking powder ( aluminum free) 
  8. 1/2 tsp fine sea salt (Real Salt Brand or Pink Himalayan) 
  9. 2 pasture raised eggs; separated (Vital Farms or your favorite pasture raised variety) 
  10. 1/2 tsp mexican vanilla (or regular pure vanilla extract) 
  11. 1/4 C greek yogurt made by pasture raised (grass fed) cows (plain and unsweetened) 

Preheat your oven to 350 degrees F. Line a cupcake tin with parchment paper muffin liners. 

In a medium saucepan combine butter and water. Melt together and bring to a boil. Remove from heat and let cool slightly. Whisk in the cacao powder and set aside. Sift quinoa flour, coconut sugar, baking soda, baking powder and salt together into a large mixing bowl. Whisk to combine. 

Using two more mixing bowls, one small and one medium, separate the eggs. Whites should be dropped into the larger bowl and yolks go into the small one once separated. Add vanilla and yogurt into the egg yolks, then the cooled chocolate mixture. Whisk smooth then mix into the flour mixture. It will be thick. 

Using a handheld electric beater, beat the egg whites until soft white peaks form. Then fold into the chocolate batter with a rubber spatula. 

Using a mini ice-cream scooper, scoop the batter into the muffin tin. Bake for 10-12 minutes. 

Let cool and ice with an icing of choice or eat as is. We made these for like the 100th time today and finished them with a strawberry, almond butter and chocolate icing, thickened with coconut flour. The people here always think the ‘natural’ icings I’ve been coming up with are not sweet enough for them, but if you have less of a sweet tooth and want to try them out I’ll post two options below with estimated measurements.

Processed with VSCOcam with c2 preset

Maple Almond Butter Icing:

  1. about 1/2 C almond butter (unsweetened- we like the 365 brand found at whole foods, or Costco carries a version too) 
  2. maple syrup – about 1/2 C
  3. pinch of cinnamon and sea salt

Whisk all ingredients together until smooth. Pipe using piping bag and tip onto cupcakes. 

Strawberry Chocolate Almond Butter Icing:

  1. 1/2 C strawberry preserves (we made ours with fresh strawberries, coconut sugar, and filtered water)
  2. 1/4 C almond butter
  3. 1/3 C cacao powder
  4. about 4 TB coconut flour

Whisk until smooth. Pipe onto cupcakes. Sprinkle a little maldon sea salt for garnish and a more intense flavor. 

Greek Yogurt Fudge Cupcakes
A healthier more nutrient dense alternative to mainstream fudge cupcakes.
Write a review
  1. 1/4 C unsalted pasture raised butter
  2. 1/2 C filtered water
  3. 1/4 C cacao powder
  4. 1 C coconut sugar
  5. 1 1/4 C quinoa flour
  6. 1/2 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp fine sea salt
  9. 2 pasture raised eggs; separated
  10. 1/2 tsp mexican vanilla
  11. 1/4 C greek yogurt (from pasture raised/grass fed cows)
  1. Pre-heat oven to 350 degrees F. Line muffin tin with parchment paper baking cups. In medium saucepan, bring butter and water to a boil. Remove from heat and cool slightly. Whisk in cacao powder until smooth and set aside. Sift flour, sugar, baking powder, soda and salt together into large mixing bowl. Separate eggs into two separate mixing bowls. One large and one small. Drop whites into larger bowl and yolks into the smaller one. Add yogurt, vanilla and chocolate mixture to yolks and whisk together. Mix into dry mix. Using an electric hand beater, beat egg whites until soft peaks form. Fold into chocolate batter. Bake for 10-12 minutes or until puffy and set. Let cool before serving, and before piping any icing to prevent them from falling apart.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Sunshine and Sea Salt








 photo signature_zpsrnmwkjcw.png
  • Look at those little chocolate covered lips!! So adorable! These cupcakes look and sound amazingly delicious, Mary! I have actually never tried quinoa flour, since I’m the only one in my family who will eat quinoa. I bet they’d never even know these had quinoa with the butter, cacao, and sugar masking the flavor :) I like that it can be used alone without mixing in other flours. That definitely saves on time…I’ll have to look for it on my next trip to the grocery store!ReplyCancel

    • Yay! Thanks so much, Joscelyn! The people here don’t care much for quinoa either, except when fried and made into a cake, or in this case- a cupcake. 😉 I’m excited to try the flour on other things too, since it can be used as an AP. I hope y’all like it! xoReplyCancel

  • Mary,

    I love that you added nutrient dense ingredients to these cupcakes. Turning almond butter into frosting looks like sheer magic here – so brilliant! I can’t wait to try this recipe.ReplyCancel

If you’re a pancake fan like we are, but you don’t want the extra carbs weighing you down, this recipe will probably become a breakfast or brunch go to.

They’re filled with all the good stuff- you know that’s how we like it. They have a lower glycemic index for those of you with sugar sensitivities, and the berry sauce + fresh blueberries brings all the antioxidants for cell protection. Plus you have the pasture raised egg with that golden yolk- bringing you extra vitamin D (the bodies power source) and protein of course. Then you have responsibly raised bacon (which means the piggie was well loved and raised using sustainable practices..which means higher nutrient content for you in the end. Happy animals = happy humans. Right? ) So there you have it. A perfectly well balanced breakfast to help give your day a sunny start.

Here’s the recipe;

For the pancakes:

  1. 1/2 C Almond Milk (unsweetened and organic preferred- we use the 365 brand from Whole Foods)
  2. 1/2 tsp raw unfiltered apple cider vinegar (This helps the pancakes to rise along with the other rising agent, baking soda. Also, we use the Braggs brand.) 
  3. 2 TB coconut oil
  4. 2 TB maple syrup (the real stuff, y’all) 
  5. 2 tsp  pure vanilla extract
  6. 6 pasture raised eggs (we use Vital Farms- until we can have our own pasture raised yard birds…we can not wait! ) 
  7. 3 C almond flour (Bob’s Red Mill) 
  8. 1 tsp baking soda
  9. 1/2 tsp fine sea salt ( Real Salt brand) 

Place all ingredients in a blender. Wet goes in first to help everything mix together easier, but it doesn’t really matter. You can use a spatula to scrape the sides in case anything gets stuck and unmixed and also use it to scrape out every last bit of batter when making the pancakes. That’s the only bad thing about using a blender to mix your ingredients…unlike a mixing bowl, batter tends to get stuck around the blades. If you prefer using a mixing bowl instead-just do it. You really aren’t saving yourself any dishes when you think about it. 😉 Just make sure to whip your eggs really well before incorporating, the fluffier your eggs-the fluffier your pancakes. K? 

Once you have batter in blender or mixing bowl. Blend just until everything comes together. In a cast iron skillet heated over medium heat, pour batter about 1/2 C at a time into the center of your hot pan. No spraying, butter or additional oil is required. Actually your pancakes will cook better and more even without it. Cook until bubbles form and sides begin to puff and thicken. Then, using a large thin stainless spatula, flip those cakes baby. Cook on the other side for just a couple minutes. The back side of the pancake will cook quicker than the first. Stack the pancakes on a plate and set aside.

This will make about 20 pancakes. If you need less, these can be frozen and reheated in the oven! 

For the Sauce:

  1. 1 10 oz bag of frozen organic mixed berries (we had blueberries, blackberries and strawberries)
  2. 1 C organic coconut sugar
  3. 2 tsp organic cinnamon
  4. 2 C’s filtered water (we use alkaline water filtered with reverse osmosis) 
  5. pinch of sea salt

Place all ingredients in sauce pan and heat to a boil. Whisk together occasionally and let reduce. Once cooked down you will notice the berries have all pretty much lost their shape. Transfer to a blender and blend smooth. Place back into pot and thicken more over heat if needed. Once the sauce is to the thickness you want, remove from heat and add a small container (about 6 oz) of creme fraiche. That’s a french word pronounced Crem Fresh, in case you wanted to know, and it’s basically a sour cream just fancier and not quite as tangy. 😉  Whisk in the Crem Fresh and set aside. * If you’re dairy free and want to keep it that way- you can omit the cream or you can use a full fat coconut cream instead, you’ll have a more coconutty finish, but it would still be good and you could even add a sprinkle of coconut flakes over the pancakes to tie it all together. 

Now cook your bacon by cutting the strips in half with steak scissors or a knife and place in hot cast iron. To save pans, I just use the same pan used for the pancakes, but…if you have a bigger more spacious cook top than our tiny camper style equipment- feel free to do these steps all at once. 

Fry bacon on both sides until crispy. Remove and let drain on paper towel lined plate and let cool slightly. Once cool crumble by squeezing inside of another paper towel into crumbles. 

In the rendered bacon fat, fry eggs by dropping one at a time into the oil. Splash bacon fat with spatula over the top of the egg to cook the top without having to flip it. (we wash our eggs before dropping into a separate small bowl first, then into the hot cooking oil. This is to be sure all chicken droppings are removed from the egg shell since this can transfer dangerous bacteria to the interior of the egg if not cracked just right and avoided. It also avoids getting any small bits of shell into your egg liquid- which nobody likes- I don’t think..)  Once the egg becomes white on top. Remove and drain on paper towel lined plate. 

Rinse blueberries in strainer and get ready to assemble plates. We used a small container of fresh blueberries to serve 6. 

To assemble. Stack three pancakes, more or less on a plate and layer with the berry sauce. Put the egg on the top layer, sprinkle with bacon crumbles and blueberries. Eat. 

Seriously, y’all. This is soo good. The bready pancakes with a hint of vanilla and maple, plus the sweet berries balanced with the cream and spiced with the cinnamon, then the creamy egg, crunchy salty bacon and pops of blueberry goodness. You’ll want to savor each bite.

Almond Flour Pancakes with Berry Sauce
So fluffy and sweet you'd never guess they're grain free and filled with necessary nutrients...
Write a review
For the Pancakes
  1. 1/2 C unsweetened Almond Milk
  2. 1/2 tsp apple cider vinegar
  3. 2 TB maple syrup
  4. 2 TB coconut oil
  5. 2 tsp vanilla extract
  6. 6 pasture raised eggs
  7. 3 C almond flour
  8. 1 tsp baking soda
  9. 1/2 tsp fine sea salt
For the sauce
  1. 10 oz frozen organic mixed berries
  2. 1 C coconut sugar
  3. 2 tsp cinnamon
  4. pinch of sea salt
  5. 2 C filtered water
  6. 6 oz creme fraiche
  1. Place all pancake ingredients in a blender and blend until smooth. Heat a cast iron over medium heat. Pour about 1/2 cup at a time into center of hot pan and cook on both sides until set.
For the sauce
  1. Place all ingredients into medium sauce pan except creme fraiche.
  2. Heat to boiling and whisk occasionally until fruit loses shape and liquid begins to thicken. Transfer to a blender and blend smooth. Pour back into pot and continue heating to desired thickness. Remove from heat and whisk in creme fraiche. Layer pancakes with sauce. Top with egg, fresh blueberries and bacon crumbles.
Sunshine and Sea Salt
 photo signature_zpsrnmwkjcw.png

Processed with VSCOcam with c2 preset

This cake is like a Valentine’s Day picnic on the moon…I mean, if there was gravity and if you didn’t have to wear a space suit. Picturing it? An out of body, out of this world experience driven completely by chocolate cake. Each bite is filled with total satisfaction and a little goes a long way with its creamy rich chocolate followed by sweet and tangy notes of pomegranate and greek yogurt. Yeah, I put greek yogurt in the ganache. Wasn’t sure if it would work, but it did. 

Before I take you any further, I think its important to mention this recipe was slightly adapted from a book called, Honey and Jam by Hannah Queen and if you want a copy for yourself just click here. The photography is simply stunning and each recipe is delectably sweet. It is not entirely gluten free, but it is divided up into seasonal chapters where fresh, local produce are the star players. Which, of course, is what drew me in. Oh, who am I kidding? I was sold with the picture on the front and the title ‘Honey & Jam’. Yeah..I guess I am one of those ‘judge a book by its cover’ kind of people, but luckily the inside of this one was even better than the outside. 

Anyway, I don’t really have a lot of words for this post, but a few of you showed some interest for the recipe today over on Instagram. So since I like you, I figured I better not keep it to myself. 

Here’s the recipe: 

  1. 9 oz dark chocolate chips ( we used the Enjoy Life brand) 
  2. 1/2 C unsalted pasture raised butter (we like Vital Farms) -cut into small pieces. 
  3. 1 C coconut sugar
  4. 1/2 tsp sea salt
  5. 1 tsp pure vanilla extract
  6. 4 pasture raised eggs ( again Vital Farms) 
  7. 1/2 C Cacao powder (we like Nutiva) 
  8. Vegetable Shortening (Nutiva the superfood brand- the one made with red palm oil and is the color of butter) 

Pre-heat the oven to 350 F . Grease a springform pan with the shortening. In a sauce pan add the chocolate and butter and heat over medium. Whisking constantly until everything is melted together. Transfer to a large glass mixing bowl, using a spatula to make sure you don’t miss anything. Add in the coconut sugar, sea salt, and vanilla and whisk until smooth. Then, add an egg one at a time whisking after each one. (don’t forget to wash your eggs and crack them into a separate bowl so that you don’t accidentally get any shell into your batter) Finally, add the cacao and whisk again until smooth. Using the spatula pour and scrape batter into springform pan, smooth the surface and bake until set. About 25 minutes. Once you can really smell the chocolate baking it should be done. 

While you’re waiting for the cake to finish baking, get ready to make the ganache. Here’s what you need: 

  1. 1/2 C fresh pomegranate juice (about 1 and a 1/2 pomegranates juiced with a hand juicer) 
  2. 1 C fresh pomegranate seeds
  3. 1/2 C unsweetened greek yogurt
  4. 9 oz enjoy life dark chocolate chips 

Pour the chocolate into a clean glass bowl and set aside. In a sauce pan, add the yogurt and pomegranate juice. Heat while whisking and bring to a boil over medium heat. Once boiling, remove from heat and pour over the chocolate in the glass bowl. Let sit for a few minutes so the chocolate will soften and whisk together easily to make the ganache . Whisk smooth. 

Remove cake from the oven and let cool. Remove from the springform pan onto a serving plate and top with ganache, then the pomegranate seeds. Serve. Feel the love. 

You’re probably already thinking this, but with Valentine’s Day coming up, this would make a great gift for the sweet people in your life. XO

Flourless Chocolate Cake with Pomegranate Ganache
An over the moon kind of deliciousness you won't soon forget.
Write a review
  1. 1. 1/2 C pasture raised butter
  2. 2. 9 oz dark chocolate chips
  3. 3. 1 C coconut sugar
  4. 4. 1/2 tsp fine sea salt
  5. 5. 1 tsp pure vanilla extract
  6. 6. 4 pasture raised eggs
  7. 7. 1/2 C cacao powder
For the ganache
  1. 1. 1/2 C pomegranate juice (fresh squeezed with hand juicer- you'll need about two pomegranates for everything)
  2. 2. 1 C pomegranate seeds
  3. 3. 1/2 C unsweetened greek yogurt (grass fed/pasture raised milk without use of antibiotics is preferred)
  4. 4. 9 oz dark chocolate chips (we used Enjoy Life)
  1. Melt butter and chocolate together in a sauce pan and whisk smooth over medium low heat. Remove and transfer to large mixing bowl. Add sugar, salt and vanilla. Whisk smooth. Add eggs, one at a time whisking after each addition. Finish with cacao. Whisk smooth. Pour into greased springform pan and smooth top. Bake at 350 for about 20-25 minutes or until set.
  2. Ganache: In separate clean glass bowl, add chocolate and set aside. In saucepan add juice and yogurt and whisk together. Heat over medium and bring to a boil, whisking occasionally. As soon as it comes to a boil, turn off heat and pour over chocolate. Let set a few minutes to melt the chocolate and whisk together until smooth. You should have fresh pomegranate seeds ready and waiting in another bowl for garnish.
  3. Once the cake is cooled and removed from springform, ice the top with ganache and garnish with seeds. Serve.
Adapted from Honey & Jam
Adapted from Honey & Jam
Sunshine and Sea Salt






 photo signature_zpsrnmwkjcw.png