Healthy Carob Cake
There are a few of the usual things missing from this cake…wheat, sugar, dairy (milk or eggs), shortening and chocolate. Yet when I serve this to my family they “love it”; actually this recipe is a double recipe because they always have seconds!!!
We use gluten free flours, our fabulous Suede Hills Organic Farms Green Stevia, our alkaline water, unsweetened applesauce with just a touch of olive oil plus we use carob powder.
Eliminating wheat has made a huge difference in myself, Phil and the grandchildren too. Check out the book Wheat Belly. It explains how today’s wheat crosses the blood brain barrier. It is so easy to buy or make your own gluten free flours, and you only require a coffee grinder to do it.
Green Stevia is the most healthy natural sweetener available today in our opinion, especially the way we grow, dry and grind it. Our Green Stevia is the closest to being in its natural state. Besides having NO CALORIES, Green Stevia actually has health benefits. It is great for healing mouth and gum issues, is antibacterial and antiviral. It is also known for its ability to take away cravings!
There are no negative side effects with Green Stevia, like the artificial sweeteners (including the chemically processed and or bleached “white” stevia extract!) Most of the white stevia products have other questionable ingredients as the first ingredient such as erythritol, xylitol, maltitol, sorbitol, lactitol which have been known for their negative side effects such as nausea, bloating, hives and having laxative effects. Maltodextrin is another commonly used sweetener additive.
We use carob powder and carob chips because they give you the chocolate taste without the caffeine or constipating effects of chocolate. Plus carob is naturally sweeter than chocolate.
Recipe:
Preheat your oven to 350 degrees F. Grease a 9 x 11 cake pan
Combine your Suede Hills Green Stevia with your wet ingredients in a small mixing bowl.
- 2 cups water
- 1 1/2 teaspoon Suede Hills Green Stevia
- 1 cup unsweetened applesauce
- 1 1/2 teaspoon vanilla
- 1 Tablespoon olive oil
- 1 1/2 Tablespoon maple syrup
- 1 teaspoon vinegar
Let this mixture “steep” while you prepare the dry ingredients.
Next combine the dry ingredients in a large mixing bowl.
- 1 cup brown rice flour
- 1 cup buckwheat groats ground into flour
- 1/2 cup oats ground into flour
- 1/2 cup tapioca flour
- 1 teaspoon pink Himalayan salt
- 1 teaspoon non-aluminum baking soda
- 1/2 cup carob powder
- 1 cup carob chips
Pour the wet ingredients into the dry. Fold together quickly, and pour into the cake pan.
Cook for 35-40 minutes.
The Sauce!!
We always make a fruit sauce instead of icing. It is tastier and healthier than the traditional sugar, fat and dairy versions.
In a mini blender I add:
- 1/4 cup water
- 1 orange, peeled and chopped
- 1/4 cup fresh pineapple chunks
- 1/2 – 3/4 cup fresh or frozen raspberries
- Blend until smooth. Spoon over each piece as served.