Heathy cakes, no sugar no egg cakes & agave cakes

Since my oldest son is having a birthday...it is time once again for my adventures in healthy cake making!

The first year, I made a no sugar, no egg cake. (The adults had the bad stuff, hehe). Check out that recipe HERE


The second year, I made a no sugar cake, sweetened with agave nectar. I made everyone try it! While most of us are used to the tooth-rotting sweetness of refined sugar, everyone agreed that it was still very good. Check out the recipe HERE


NOW for the third birthday celebration- I am debating between two choices. I am allowing a bit of sugar these days on very rare occasions, so the first recipe does have some...(Even though there is only one cup of total sugar in the recipe between many servings...I still might omit some and substitute some agave nectar)


Blueberry Crumb Cake

(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 192-193)
Yield: 8 servings

For the Crumbs:
5 tablespoons unsalted butter, at room temperature
1⁄4 cup sugar 
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 cup chopped walnuts (optional)

For the Cake:
1 pint (2 cups) organic blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons organic unbleached flour
2 teaspoons baking powder

1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of 1⁄2 lemon or 1⁄4 orange
3⁄4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1⁄2 cup buttermilk

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square pan (Pyrex is great for this) and put it on a baking sheet.

To Make the Crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for up to 3 days.)

To Make the Cake: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt, cinnamon and nutmeg.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.

Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.


The other option is The Vanilla Agave Nectar Cake/frosting

Vanilla Buttercream Frosting
 

Recipe courtesy of Ania Catalano (author of Baking with Agave Nectar)

 

Makes 2 cups (frosts one 9” layer cake)

 

Ania says, “This is my favorite frosting.  It’s a real buttercream, rich and creamy, but not too sweet.  It’s great on any cake or cupcake.”

 

½ cup unsalted butter

6 tbl. Madhava's Light Agave Nectar

1 cup nonfat dry milk

1 ½ tsp. Vanilla extract

4 tbl. Whole milk

pinch of sea salt

 

Cream the butter with an electric mixer until light in color.  Slowly add the agave nectar and beat until fluffy, about one to two minutes.

 

Gradually add the dry milk and beat again.  Add the vanilla extract and the milk, one tablespoon at a time, until completely blended.  Add the salt, turn the mixer to high speed, and beat about two minutes, or until very fluffy. 

 Store in refrigerator for up to 3 weeks.
 
(http://www.madhavasweeteners.com/agave/RecipeDetail.aspx?RecipeID=35)

Agave Sweetened White Cake

Ingredients

• 3 egg whites
• 1/2 cup light agave syrup
• 3 tbsp butter
• 1 cup flour
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 cup water
• 2 tsp vanilla extract

Directions

1. Preheat the oven to 325. Grease and flour a 6 inch round cake pan.
2. Beat the eggs and agave in a mixing bowl on med speed.  Meanwhile, melt the butter being careful not to brown it, and add it to the eggs slowly.
3. Let the mixer continue to beat the egg mixture while, in a medium bowl, you measure out and combine the dry ingredients (flour, salt, baking powder). Turn down the mixer to the lowest speed and slowly add the dry ingredients. Turn the mixer back up to medium speed once the dry ingredients are moistened and continue to beat, while measuring and adding the water and vanilla extract. Beat until well combined; it will look like thinned out mayonnaise, kind of.
4. Pour the batter into your pan; pan should be about half full. Bake for 35-40 minutes or until a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and let cool on a rack for 10 minutes. Turn cake out of pan, and let cool completely.

(http://food.tracycarolyn.com/2011/06/agave-sweetened-white-cake-with-vanilla-buttercream/)



I will post pictures once I decide on which one to make! Let me know if you have a favorite "healthy" cake recipe!

Want to know what ISN't toxic in Cool Whip?

Check out this article- it discusses how bad Cool Whip is for you and why only 2 ingredients are not hazardous to human health!



Cool Whip, invented in the late 1960s, used to be all the rage for housewives perfecting a key lime pie, strawberry shortcake or chocolate mousse for the family. The fluffed whipped cream alternative is a quick-fix for all things dessert-in-a-snap, but nothing about it is reminiscent of real whipped cream. In fact, of the 12 or so ingredients in Cool Whip, there are only two that aren’t toxic to humans—and water is one of those.

It’s hard to resist the charm of Cool Whip: It’s fluffy, it’s sweet, it’s light and, until just recently, it used to be dairy-free. But there’s nothing natural about the stuff. In fact, its ingredients are loaded with chemicals and additives known to be toxic to human health.

Here’s a rundown of what’s inside the Original Cool Whip: Water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate and beta carotene (as a coloring).

And here’s a play-by-play on just how toxic each of those ingredients may be to our bodies:

Hydrogenated oils: Hydrogenated oils have been shown time and again to cause heart disease by increasing LDL (the bad stuff) and lowering HDL (the good stuff).

(High fructose) corn syrup: Not all calories are alike, and neither are all sugars. Princeton University recently found that corn syrup causes stronger weight gain than regular table sugar—and may also contributete more heavily to obesity and diabetes. And recent studies show it may also contain trace amounts of mercury, which may cause cancer, reproductive disorders and a myriad of degenerative diseases.

Skim milk and light cream: Researchers have found a strong association between skim or fat-free milk and cancer—especially prostate cancer in men.

Sodium caseinate: This dairy derivative has been linked to autism, brain malfunctions and allergies.

Natural and artificial flavor: Come on now. This can really be anything. “N&A,” as dubbed in the food chemistry world, can be from vegetable or animal sources, can contain gluten or chemicals, can be various forms of MSG (which, as a “flavor enhancer,” pops up in most “flavors”).


Xantham & guar gums: These are used as a laxative, in medicines, and as a thickener in foods by mixing sugars and bacteria. In small doses, it shouldn’t pose a problem for individuals, but large amounts can cause diarrhea.

Polysorbate 60: Used in foods and beauty products, this chemically-derived emulsifier has been linked to organ toxicity, diarrhea and tumors in lab mice.

Sorbitan monostearate: This chemically-derived substance is commonly referred to as “synthetic wax”—yes, you’re eating synthetic wax. In numerous studies, this substance has been linked to skin, eye and respiratory irritants to stomach disruptions.

Beta carotene: This might be the sole ingredient in Cool Whip that actually isn’t toxic. Hooray for that!

This summer, when you're making key lime pie or want a perfect garnish for your fresh cherry cobbler, skip the Cool Whip and opt for the real stuff: Homemade Vegan Whipped Cream.
Follow Kimberley on Twitter @GreenGourmetKim
image: vauvau


(http://www.stumbleupon.com/su/1G34As/www.organicauthority.com/health/skip-the-cool-whip-you-dont-want-to-know-what-its-made-of.html)

Recipe(s) of the Day- Healthy Summer Desserts!

Yum, Yum! There is nothing better than a cool and sweet treat on a hot summer day...

check out these great ideas for desserts the whole family can have- even your baby!!

Fruit Granita:

Ingredients

• 1 cup agave nectar (or you could use honey for anyone over the age of one, or other sugar syrup substitute)
• 1  lemon (up to 2)
• Fruit of your choice- (quantity varies on how much you want to make. To serve 5 people, you need about 7-9 cups of fruit)

Directions 

1. Grate 2 teaspoons lemon peel and squeeze 1/4 cup juice. 
2.  In food processor with knife blade attached, blend fruit until pureed. With back of spoon, press puree through sieve into medium bowl; discard any seeds.
3. Stir in agave (or honey or other sugar substitute) and lemon juice and mix with fruit puree. 
4. Pour into 9" by 9" metal baking pan.
5. Cover and freeze mixture 2 hours or until frozen around edges. With fork, scrape ice at edges into center. Cover and freeze until completely frozen, at least 3 hours or overnight.
6. To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls. Serve immediately. 

adapted from: (http://www.goodhousekeeping.com/recipefinder/bold-berry-granita-recipe)

 

 

Fruit Kebabs With Lemon Lime Dip

Dip:
4 ounces low-fat yogurt (you can use organic or greek yogurt for added health benefits, favored in citrus flavors, plain, honey or vanilla)
1 teaspoon fresh lime juice
1 teaspoon lime zest

(and then any fruit you like- here are the suggested fruits from the recipe):
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.
Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.
Serves 2


(http://www.squidoo.com/summerdessert)

Check out this blog on sugar substitutes and...


What are your favorite healthy summer desserts? Share the recipes here!

Groundhog Day Pudding Treats!

My friend Hawlie over at The Fab Life of a Housewife, has found the MOST adorable Groundhog Day treats ever!!! Seriously, I am in love.

You MUST make these with your kids today!!!

Click here to see the recipe!

Healthified Carrot Cheesecake Bars

From one of my favorite websites Eat Better America, a great recipe that is healthy and yummy!

A dessert perfect for sharing with your little ones!!

Spiced Carrot Bars Nonstick cooking spray 3/4 cup all-purpose flour 1/4 cup  whole wheat flour 1/2 cup sugar 11/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/8 teaspoon salt 1 cup finely shredded carrots 3/4 cup chopped walnuts or pecans, toasted 1 egg, lightly beaten 1/4 cup cooking oil 1/4 cup fat-free milk  Yogurt Fluffy Cream Cheese Frosting 1/2 cup frozen light whipped dessert topping 1/4 cup  vanilla low-fat yogurt 8 oz Reduced-fat cream cheese

1. Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside. 2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrots, 1/2 cup of the nuts, the egg, oil, and milk. Stir just until combined. Spread mixture evenly into prepared pan. 3. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack. 4. Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Yogurt Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars. 5. Yoplait® Yogurt Fluffy Cream Cheese Frosting: In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup Yoplait® vanilla low-fat yogurt until smooth. Fold 1/2 cup frozen light whipped dessert topping, thawed, into cream cheese mixture.

Sounds good! Enjoy and click here for nutritional information and tons more Healthified recipes

Organic No Sugar, no egg cake for Baby!

The first birthday cake smashing is a tradition that is too great to miss. But giving your baby a cake with tons of sugar in one sitting usually does not end well and it is recommended to not give your baby egg yolks until 1 year and egg whites until 18 months...
So what is a mom to do??

After months, yes months, of searching for a good recipe, I found TWO! Plus a great no sugar frosting recipe. I recommend buying as many of the products as you can organic and try and make the recipe before the big day because it is not your normal cake and is kind of weird (in a good way, but if you bake, you will find the batter strange).

Also feel free to half the recipes...the final product is good, but for the adults who are used to sugar-filled cakes, these cakes will be really bland and not sweet enough. I made normal cupcakes for the rest of my guests but everyone tried the healthy versions and were surprised how good they were.

Thanks to my friend, and amazing pastry chef Alison Terry, she helped me come up with the first recipe:

Pumpkin Spice Cake

2 cups pumpkin
8 oz banana puree

1 cup unsweetened applesauce

2 tsp cinnamon

1 tsp nutmeg

½ tsp ginger
2 tsp vanilla
2 cups organic whole wheat flour
1 tsp baking soda
1 tsp baking powder

Mix wet ingredients (pumpkin, banana, applesauce). Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes (check often), until it tests done.

Courtesy of Wholesome Baby Food:

Apple Spice Cake

As with any "non traditional" cake, the batter for this cake will not seem "right".

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda

1-3/4 cup flour
1 tsp ginger

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.

**The batter may be a bit dry and you may need to add more applesauce or a bit

of

water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**

Sugar-Free Cream Cheese Frosting:

½ cup apple juice concentrate 1 pound light cream cheese 2 tsp vanilla extract 1 ½ tsp unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, and vanilla in a blender or food processor until smooth. Transfer to a mixing bowl. 3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin. 4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake

Here are some pictures of my son eating his cake. He was pretty tame with the smashing, but enjoyed it!