Carrot Cake

Yes, naturopaths eat cake! We are also believe that whether you are celebrating a birthday, graduation, new baby, or anything else, food intolerances shouldn't prevent anyone from eating delicious cake. This recipe is gluten and dairy free without compromising taste or moisture. It is also made with with nuts, which lowers the glycemic index (how fast your blood sugar rises) compared to cakes made with flour. It even has vegetables in it! We hope you invite it to your next celebration!

Photograph by John Cartrand

Ingredients

• 1 cup almonds
• 1 cup oat flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp ground ginger
• 1 tsp salt
• 1 cup raisins
• 1 cup nuts
• 4 eggs
• 1/2 cup maple syrup
• 1 cup coconut oil
• 1/2 lb organic carrots 

Instructions

Preheat oven to 350F. Grease a 9” x 13” cake pan. In a blender or food processor, grind the cup of almonds into flour. Watch carefully to avoid making almond butter! Wash, peel and grate your carrots. In a large bowl whisk together the almond flour, oat flour, leaveners, and spices. In a separate bowl whisk the eggs together with maple syrup and coconut oil. Chop the cup of nuts. Mix the wet and dry ingredients together and then mix in the carrots, nuts, and raisins. Pour into prepared pan and bake in preheated oven for 40 minutes.

Hot Tip: Craving some frosting for your cake? Whip 2 parts “Blossom" cream cheese with 1 part honey and 1 part coconut cream and chill until spreadable for a tasty frosting.

Bacon-Ginger Cookies

It’s the season of Christmas cookies and these cookies are a seasonal favourite at my house. This ginger cookie recipe uses bacon drippings instead of butter for a truly decadent non-dairy cookie experience! Swap out the all purpose flour for your favourite gluten-free baking blend and you've got a great tasting cookie that doesn't break a gluten and dairy free diet. I hope you enjoy the treat!

Ingredients:

• 3/4 cup bacon drippings
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 2 cups (gluten-free) all purpose flour
• 1/2 tsp salt
• 2 tsp baking soda
• 2 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 cup white sugar (to coat)

Directions:

Cream the sugars with the bacon fat. Add in the eggs and molasses. In a separate bowl add all dry ingredients and mix to combine. Add the dry ingredients to the wet ones and mix to form a stiff dough. Refrigerate for at least 2 hours and up to 2 days.

Preheat the oven to 350F. Prepare baking sheets with baking mats or parchment paper. Roll 1 Tbsp chunks of dough into balls and roll in sugar to coat. Place 2 inches apart on baking sheet. Bake 10+ minutes, until the cookies have crackled and browned. Let Cool and Enjoy!