Grain-free Lemon Poppy Seed Coconut Flour Cake.

It's a rather odd sounding title, isn't it?  This recipe was a spin off my primal gingerbread cake, as well as my grain-free waffle recipe.  I wanted a simple coconut flour-based grain-free baked good that I could whip up fast and was super easy.  So I experimented, and made this!  It was delicious on the first go! This cake has just the right amount of cakey-ness to satisfy my (occasional) bread cravings, but without being loaded with sugar or refined gluten-free grains.  It is also nut-free and Paleo!  My first version was a spiced flavor with lots of ginger and a touch of molasses, and my second (this version) was lemon poppy seed, but feel free to change spices and flavor extracts for a different taste.  I know I will be sharing several different versions as time allows me :)  This bread bakes thin in the pan, so I used two squares and spread some grass-fed butter in between both sides, to make little "sandwich" looking treats.  The whole batch lasted me nearly two weeks, and I was very happy to have something interesting (besides veggies) to nibble on at lunch time :)  It's also a great way to add some more coconut oil and grass-fed butter to your diet, which are rich in good for you saturated fats and fat-soluble activators, which our bodies, brains, and hearts desperately need!

Grain-free Lemon Poppy Seed Coconut Flour Cake.
    makes one 9x13 pan

    1/3 cup  organic coconut oil - source
    2/3 cup  warm water
    6  happy eggs
    1/3 cup + 2 Tbsp (or 1/3 cup heaping)  organic coconut flour - source
    1/4 cup  honey  - mine was wildflower runny honey
    1 tsp  baking soda
    1/2 tsp  organic lemon extract
    2 tsp  poppy seeds
    zest of one organic lemon

To make your lemon poppy cake:
   1.  Place coconut oil and warm water in a medium sized bowl, whisk vigorously for about 2 minutes or until white, glossy and homogenous (and no longer clumpy).
   2.  To the same bowl, add flour, and remaining ingredients. Whisk until incorporated.
   3.  Pour batter into a greased 9x13 pan (I used coconut oil), and bake at 350 degrees non-convection for exactly 20 minutes.
   4.  Pull pan from the oven and place on a baking rack to cool. Transfer to the fridge to cool some more. Cut into squares when cool, and spread with your favorite filling. I used grass-fed butter! Yum! Sun-butter or cashew butter would go nicely with these too.

Spread something fun inside and enjoy :) PS-- Don't you love my plates! I found them last year at Sur La Table, and I absolutely love them! I'm so happy they survived the trek from Southern California to Seattle!

 

Roasted Amber Cup Squash.

 
The medical school study load did not kept me from cooking (but it certainly did limit it), and I made one or two new discoveries this past fall.  One is this squash which I am about to share with you today.  I had never heard of Amber Cup squash before I saw it in my local grocery store.  Game to try anything, I bought it, took it home, popped it in the oven, and waaala!  The most amazingly delicious squash I'd ever had.  A squash that didn't need either butter or cinnamon to make it taste good.  It was good on its own!  It has a sweet taste, very smooth grain, and is neither starchy or watery like butternut squash can be.

Photo credit

Roasted Amber Cup Squash.
    makes a lot or a little, depending on the number of people, and how much you like the squash ;)

    1 or 2  amber cup squash

To make your squash:
  1.  Preheat your oven to 425 degrees.  Cut the squash down the middle from both knobs. Then cut the knobs off of each half. Then cut into slices. Place on a baking sheet.
  2.  In a different shallow pan, fill with water. Place this pan on the rack below the pan with the squash - it helps to create a steaming effect in the oven.
  3.  Roast squash for about 30-45 minutes or until fork tender.
  4.  Enjoy! Eat plain cold (this is good) or warm with some coconut oil, butter and or cinnamon.

I love me some veggies! (So sorry for the bad pictures, Seattle is not great for lighting!)