Chocolate Cake with Avocado

This cake is so moist that it is more like a "Volcano" cake. I would recommend making it into cupcakes. Maybe I didn't bake it long enough, but mine came out looking undone. Since it has no eggs I didn't worry about it. This is honestly one of the best tasting cakes I have eaten! But it looked like I had dropped it on the floor. See?

              That's why I'm thinking cupcakes would be good.  I mix the original recipe up a bit to make it easier....wet ingredients first in a blender. You can get the original recipe at: TheHeartySoul.com

Cake Ingredients: In blender
• 1 large ripe avocado (blend until smooth)

• 2 cups of water

• 2 tablespoons of apple cider vinegar

• 2 teaspoons of vanilla extract

• 2 tablespoons of maple syrup
 or coconut syrup*
• ¼ cup coconut oil

• 1 ½ cup raw cane sugar
 or coconut sugar**
• 3 cups of almond flour
 or meal
• 5 tablespoons of cacao powder

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• ¾ teaspoon of sea salt

Frosting Ingredients****
• 2 ripe avocados (blend until smooth)

• 2 cups of confectioners sugar
***
• 6 tablespoons of cacao powder

• 1 teaspoon of vanilla extract

Preparation
1. Preheat oven to 350 degrees F. 

2. Grease and flour 2 x 9” round cake pans.
 (or use cupcake liners)
3. In a large blender or food processor, mix all wet cake ingredients except sugar, once combined add the sugar.
4. Slowly add and blend in the dry ingredients. Blend until smooth.
5. Divide the batter between the two pans or cupcakes.
6. Bake for 30 minutes.

7. While cake is baking, mix all frosting ingredients in a bowl or blender.

8. Let cake cool 15-20 minutes before frosting.


*I have found that coconut syrup works really well with cacao powder.
**I used coconut sugar because my body reacts better to it than cane sugar.
*** I take raw cane sugar and blend it in a blender to make "Powdered Sugar". Just a little healthier option.

****This frosting is really good and healthier. When you want a chocolate frosting for anything, I'd recommend this one. This cake and frosting didn't give me the sugar rush I would normally get from eating a piece of chocolate cake. Listen to your body!

Grits (Polenta)

Cornmeal porridge is my favourite porridge.  Some call it grits, others polenta or mush. Here is the basic version which can be dressed up however you please.

Ingredients:

1/2 cup cornmeal
A pinch of Himalayan salt
2 cups water 

Directions:

1.    Place cornmeal, water and salt in a small, heavy saucepan.
2.    Bring the mixture to a boil then reduce the heat right down and cook gently for 15 to 20 minutes, stirring very frequently to prevent lumps forming.
3.    Be careful as it can be spitting back at you and it is very hot!
4.    Add more hot water from the kettle if the mixture becomes thick and dry. The best consistency is the one you prefer. That said when first making it look for a texture that is soft and thick.
5.    Allow the porridge to cool a little before eating; it holds the heat very well.

Now that you have the basic cornmeal porridge, there are so many variations of it.
•    A very simple thing to do is at the beginning of cooking, add a handful of sultanas/raisins or any dried fruit.
•    For a filling porridge add nuts or seeds or coconut – or all of them for a real fun luxurious porridge. My favorite is chia seeds (a great way to add those omega 3s)
•    You can even add spices like cinnamon, nutmeg or cardamom which is very yummy.
•    Serve with ghee or coconut oil (which is my favourite)