Sweet Potato Cake (Gluten Free)

 

 

 

 

 

 

 

Prep time: 10 minutes
Cooking time: 45 minutes
Yield: 8-10 servings

I found the original recipe from internet. It had white sugar and white flour in it, so I changed them a little bit with healthy alternatives:))
http://allrecipes.com/Recipe/holiday-left-over-sweet-potato-cake/detail.aspx.

Here is my gluten free, grain free recipe.

Ingredients

1/2 cup molasses (I used carob molasses from Turkey)
1/2 cup coconut oil
3 eggs
1 1/2 cups cooked, mashed sweet potatoes
1 cup almond flour
1 cup coconut flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 cup beer-optional (you can use gluten free beer if you can find it or if you can’t you can use ginger ale)

Directions

1- Preheat the oven to 350 degrees F (175 degrees C)
2- Grease a 9×13 inch baking dish.
3- Stir together the molasses and coconut oil in a large bowl until smooth.
4- Beat in the eggs one at a time,  then stir in the sweet potatoes.
5- Combine the flours, baking powder, baking soda and cinnamon in a separate bowl; stir into the batter 1 cup at a time,  alternating with the beer just until everything comes together.
6- Spread the batter evenly in the prepared pan.
7- Bake for 45 minutes in the preheated oven,  or until a knife inserted into the center of the cake comes out clean.
8- Cool completely before serving.

It is an easy and healthy cake alternative whenever you crave for a sweet taste next to a cup of tea.

Enjoy!

Pickled Beets

 

 

 

 

 

 

 

Prep time: 10 mins
Cooking time: 30-40 mins

Ingredients

5-6 beet roots (you can use the stems if you want)
½ cup red wine vinegar
½ tablespoon sea salt
2 cloves garlic (crashed or chopped)

Directions

1. Cut the stems and wash the beets with a vegetable brush.
2. Put the beets in a pan. Cover with water and boil for 30-40 mins until they become soft inside but be careful not cook too much. (You can put the stems in the pan if you want to use them)
3. Take the beets out of the water and wait until you can touch them. (Don’t wait until they are cold)
4. Peel the beets pressing with your fingers.
5. Chop them 1” cubes.
6. Chop the garlic.
7. Put the beets, stems, chopped garlic, vinegar, salt and the boiling water in a airtight jar and put it in the fridge.
8. It will be ready to eat the next day.

 

Roasted Root Vegetables

Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients

1 sweet potato
2 beets
2 parsnips
2 carrots
2 turnips
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Directions

1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Salmon With Ginger

Prep Time: 60 minutes
Cooking Time: 15 minutes
Yield: 2 servings

Ingredients

300gr wild cought sea salmon (2 pieces)
1 inch ginger root
2 tea spoon mustard
1 table spoon balsamic vinegar
2 table spoon soy sauce or tamari (GF soy sauce)
3 table spoon olive oil
1 tea spoon honey (or any other natural sweetener)

Directions

1) Peel and grate the ginger
2) Mix the ginger, balsamic vinegar, mustard, honey, soy saue, olive oil in a medium size bowl.
3) Add salmon, skin side up, to ginger mixture. Cover and marinate in refrigerator 30 minutes. Remove fish from marinade and remove excess marinade.

Preheat the oven to 425°F. Lightly oil a roasting pan. Add the salmon pieces to the prepared pan, keep the skin on top. Roast the salmon just until it is opaque in the center, about 10 to 15 minutes depending upon the thickness of the fish.