December 3, 2013
I know some of you are chomping at the bit to get some holiday baking done, and that is why I have highlighted some of my all time favorite recipes for sweet holiday cheer. I’ll have plenty of new recipes to share starting next week. Some of these are vegan, some gluten free, some so buttery and wheat-y you’ll feel like your at grandmas.
Rosemary brown butter shortbread-cookies
Dreamy coconut pecan date bliss balls
Lemon ginger meringues
Ginger pear chocolate buckwheat loafs
OMG cinnamon bun madness
Chocolate almond pretzel bark
Truffle kisses chocolate mousse
Vegan nut butter truffle balls
Pumpkin luv’in pie
Marvelous ginger marmalade
Now where to start?
November 28, 2013
I am pretty sure you all are familiar with the dish “wife saver” we lovingly call it wife beater around here because it is pretty “white-bread-trashy”, why do folks love it so? My mom used to make this on Christmas morning once in a while, with SPAM if you can believe it, and my sweeties grandma makes it pretty often for brunch; white bread (crusts off) layered with ham and orange cheese soaked in egg and topped with corn flakes and more processed cheese! I tried once to make a really fancy version of this for a brunch, I used baguette, smoked bacon, roasted garlic, fancy french cheeses and even a bechamel sauce with fresh herbs, I loved it but my guy was missing all the trash factor, seriously. He told me not to mess with his wife beater, and for the last 8 or so years I have complied, until the other day that is… My daughter and I made a big batch of chili and she whipped up some corn bread skillets using our families favorite recipe (with the substitution of corn flour for spelt flour). By day 3 we were over the corn bread and the chili, and I kinda forgot about half a skillet of corn bread for just long enough for it to start to dry out, and that is when it came to me; corn bread wife saver! It was worth a go, and I am so happy I tried it and the whole family LOVED this version. read more »
November 23, 2013
I have eaten a good amount of ox tail curry in my life (love it), and since our pig-in-a-day snout to tail cookery and butchery experience I feel like my chef-y odd bit cookery skills are more honed than ever. When my friend brought be a bundle of ox tail bits I was pretty stoked to bust out a curry, and tonight was the night. I knew I had to braise the meat and then pressure cook it for the softest tender beef, and that is exactly what I did. These nubby tail bits were slowly braised in pork lard and a heavy seasoning of salt and my favorite garam masala spice, then set to cook (in my instapot pressure cooker) for a few hours with some frozen whole garden tomatoes, loads of onions, and garlic… the yield was the most insanely moist buttery bits of beef ever! This curry also got a healthy dose of potatoes, peas, more spice and coconut milk for a creamy robust spicy curry, very similar to a vindaloo.
Ox tail isn’t for the faint of heart though! It’s no boiled pig head, but it is a little gnarly, albeit an abundant and cheap cut of meat. It’s a little bit like cleaning a roasted chicken carcass for soup, you need to caress the meat from the bone and sort out the fatty cartilage-y undesirable bits, of which there are about equal amount yuck to yum factors with tail. Totally worth the effort, and in fact the only time I have cooked as buttery melt in your mouth meat was in fact when I was making headcheese, the pork check was divine.
So if you find yourself flush in tail chunks, here is the low down on making a killer curry with them, you won’t soon forget:
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November 13, 2013
Exciting News, I have a really fun give away offer to kick off today for all my fermenting fans.. fear not failed fermenters, this give away will keep your spirits up and offer you successful future kraut crocks! My friends at the Urban Homesteading Store in Stony Plain Alberta are teaming up with me and eating with SOLE to offer my loyal readers a killer give away…
Lets talk sauerkraut for a minute… I love the stuff, my family is hooked and I have managed to make a few really great batches of kraut over the years… truth be told though, I have had a number of total failures too! That is what is so exciting about this give away; The Urban Homesteading Store is offering 5 packages of Caldwell’s Starter Culture for Fermenting Vegetables. This starter is added during the sauerkraut making process and essentially contains a really strong culture that over produces rapidly and blocks out other bacterias that can cause your ferment to go off, essentially providing you with the best chance at making great tasting beneficial ferments for you and your family!
I know just how good fermented foods are, so I try to incorporate some in to as many meals as possible, and recently I came up with a pretty awesome savory snack to make with sauerkraut: savory gluten free sauerkraut pancakes! They are fabulous, and dunk-able and lovely when slathered in good homemade sauces. I used chickpea and rice flour to makes these silky fluffy kraut cakes along with farm fresh milk and coop fresh eggs. I used some of my “blue ribbon” cabbage sauerkraut which I fermented with shredded carrots… so lovely.
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November 5, 2013
Korea meets Mexico, and falls happily ever after in love on this organic yellow corn tortilla wrapped up in homemade chipotle salsa, fresh feta and red cabbage. Kimchi and deep fried avocado who knew?
Well the other day me and by back-road girlfriend ditched our muckers, baled on our canning and went to town for lunch, we hit this new Mexican place and on the menu they had a panko and kimchi taco, yum right. Well I have been thinking of how it could have been improved and gave it a shot tonight. I decided to forgo the white bread panko crust and do a gluten free chickpea and corn meal crust on the avocodo quarters, and I used some lovely locally made kimchi, and garnished the tacos with a little more … get up and go. Perfect if I do say so myself. These avocado wedges golden fried would be pretty killer just served up for a party with a stellar salsa to dunk in! read more »
November 4, 2013
This fermenting thing is pretty addictive, I have to warn you all!
Not only is it a easy, low energy way to put up food, it’s a brilliant way to add way more nutrients and health benefits to that food. You may have noticed I am kind of condiment crazy; I love the honey ale mustard that has become a staple in my family, we rely on my making endless batches of ketchup, HP sauce, hot sauce, chutney, even nutella and lemon curd. All of these things are better when they are homemade!
I recently attended a fabulous fermenting workshop and now knowing I can ferment many of the condiments I love, makes me even more happy to experiment. I know I said before how easy making mustard was… well now fermenting mustard makes it even easier to have nourishing condiments on the table. Check out how simple this is…
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November 3, 2013
This time of year is sleepy and chilly in the garden and there are only a few bits and bobs still needing attention… namely the green tomatoes (and some more sauerkraut). I already put up my favorite green tomato “verde salsa” en mass, and the whole monitoring of endless green tomatoes is a little to exhausting for me, so I opted to can a big batch of ketchup, green tomato ketchup that is. I still have a few pounds of green toms to consider but the stress of the sorting and storing is all nicely put up in pint jars, whew. Apparently this recipe goes really well with tourtiere and other such meaty dishes, and is pretty popular in Quebec. This batch got me thinking about the holidays with all this tourtiere talk… I think i might finally try my had at a French Canadian classic meat pie this year. I have been making my own ketchup for a few years now, and this green tomato spin was calling for me to give it ago. I read a half dozen well reviewed recipes and settled on my own seasoning blend, the results were bright and hot and really well spiced… I can see that meat pairings would be nice here.
I also had a good yield of still-not-red cayenne peppers which I pulled from the green house in my final fall clean and decided to flush this recipe with some unknown heat elements… turns out, though not ripe and red the peppers were still pretty kicking, which I love.
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October 29, 2013
This year I grew for the first time Seed Savers Albino Beets which I got from the Urban Hometeading Store (which I adore!) on a visit through Northern Alberta in the snowy early spring. I was eager to try to pickle these white beets and see how tidy the process might be without pink hands and a crime scene kitchen clean up. So far I have really enjoyed cooking with them. Adding albino beets to many soups and stews for that great fresh beet flavor without odd tinting of my meals, or the mess that goes with traditional beets. These look an awful lot like salad turnips, but are sweet and tender.
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October 25, 2013
This is the real deal my friends. If you are from Calgary you know what I am talking about when I say Ginger Beef, this is a homegrown Western Chinese classic, born in “cowtown” Alberta, this dish can be really hard to find all over the place. I don’t think I have actually eaten ginger beef since I was about 16, but tonight I made a killer super authentic ginger beef, that blew my family away, and my guy is a total ginger beef connoisseur, he claimed it was the best ever, and I totally agree! I made it gluten free and of course the beef was grass raised grass finished happy healthy beef, I also made mine super heavy on the garden veg.
Now straight up this is not a easy dish to bang out in a pinch, it took hours of marinating and a double fry, with a wok stir fry finish. Lots of steps, but if your miles away from a decent Chinese meal and your family is aching for a fix, this is the answer. Pair this with my vegan hot and sour soup, and a batch of mu shu pork noodles and you are off to the races… just need some fortune cookies to finish the night off.
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October 19, 2013
OMG my fear of all things white and creamy have had me avoiding tahini most of my life, admittedly I still do when eating out as so often it is mixed with yogurt which I still can’t manage to eat… But the other night I made a killer batch of homemade falafels with sesame seeds and all sorts of crunchy deliciousness, and imagined the dinner needing a bit of a dressing to appease my sweet heart who drowns his falafel in all sorts of white sauce. This killer green tahini dressing was born and I just have to share it with you all, because it is so very good!
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October 18, 2013
Oh this might be even better than the lactose fermented pickles my family LOVES. I have been longing & trying to make this hot sauce for two years. Making this both a long time coming, and so worth the wait. This stuff is fabulous.
I am getting sucked into the world of fermenting, it’s slippery slope I have to warn you!
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October 16, 2013
I have a huge backlog of recipes to get through, boy the harvest time is busy!
Last week my sweetie came home after a long day of fishing with the boys with 2 lovely and large fresh lake Dolly Vardens, which as I understand are land locked salmon, they are a little oilier than salmon and even yummier. I don’t buy fish ever, if you want to know why check this out. I miss eating fish a whole lot so when we go fishing and come home with fresh caught lake fish I sure try to make the most of all of it! I also decided to fillet these lovely fish myself, thankfully youtube guided me through the process and I can’t believe how much easier it was to do than I imagined. First night I oven roasted 1 fillet with a thick coat of grainy mustard, maple syrup and garlic, yum! The I started the fish stock. I boiled down the spines and tails and all the boney bits and fins with some onion and garlic all night and much of the next day. After straining the result was a deeply rich fish stock to build this aromatic Asian inspired soup with.
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October 8, 2013
I was craving scalloped potatoes the other day, and as I still haven’t dug my potatoes out yet I decided to make a hybrid harvest spin on the comfort food I was aching for. I used rich nutty chickpea flour to create a thick garlic sauce to ooze into the layers of squash, onions, rainbow chard and carrots. I picked up a few packs of really amazing goat feta the other day and blended that with blanched chard to create a couple lasagna inspired layers in this dish. As I was making it I was reminded of that killer vegan cashew “cheese sauce” I made a while back, and how easily that could be used to make this dish both vegan and gluten free! read more »
October 5, 2013
Our valleys 2nd annual Canning & Preserving Festival is finally here! Tomorrow Sunday October 6th 10-2 @ Vallican Whole, Slocan BC. There will be canning contests for best preserves in 4 categories, a lively jar swap, experts demoing a number of preserving techniques, local farmers and producers selling their bounty. There will be food for the whole family and canning crafts for the kids! If your in the Kootenays and your keen to learn, stock up, or compete come on down and join us for this Canning Jamming Extravaganza! For more info go here.
October 4, 2013
This is a very exciting harvest time for us, we just picked a truckload (literally) of apples from a number of different friends properties over the past week, and yesterday I loaded them all up and set off for the “Apple Jack” in Brilliant. William who has been pressing apples with his home made hydraulic apple press sine the 60′s. He tossed and chopped and hauled and mashed and pressed and screened 25 Gallons of fresh raw unpasteurized valley apple juice for me and my friends. What an event! I didn’t bring my camera and sooo wished I had! The juice is divine, but I had other plans for this nectar…
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September 24, 2013
Please excuse my absence over the past while, our friends equinox country wedding has taken over my culinary life for a time. I had the great pleasure of baking all of the desserts for their local harvest feast, along with the wedding cake, and some lovely condiments to go along with the exceptional charcuterie table, whole hog roast and the stunning seasonal dinner Chris Cho of Ayden Kitchan and Bar rolled. read more »
September 16, 2013
This is a remake of an old gluten free brownie I revamped to use what I had on hand. With this formula you get a nice dense square with some spring and loads of nutty chocolate notes. I say caramel, but really I used dates, when they are baked like this you end up with moist sticky ribbons through the batter that taste like caramel, it’s lovely.
There is no butter or oil or sugar added to this batter, just almond butter and cocoa with a blend of black bean flour and brown rice flour, farm fresh eggs and just a hint of molasses and maple syrup, all rounded out by some strong coffee. It is like a no guild chocolate caramel coconut milk mochachino. read more »
September 15, 2013
… pretend like it’s the weekend” - Jack Johnson was on to something… and I am afraid I have been in the dark about this Banana Pancake phenomenon! I just discovered, through various means in short succession that if you combine 1 banana 2 eggs and 1 spoon of peanut butter you get the most dense, moist rich gluten free pancakes on the planet! HOW DID I NOT KNOW THIS ???? In the event you are like me and desperately looking for a carbie tasting breakfast snack to sop up some egg yoke, then your in luck! This recipe is way too easy, and once you ditch the gluten free pre-mixed pancake mix, for this you will be laughing! read more »
September 12, 2013
Some of my favorite moments involve a walk through the garden to decide what is for dinner! Tonight the beets and carrots called to me and I decided to keep it super simple, a celebration of September. Slowly roasted caramelized beets, carrots and onions finished with wilted swiss chard and a balsamic glaze. Adorned with local goat feta crumbles and a sprinkle of sunflower seeds. Serve this with a green salad, crispy warm bread to soak up the extra reduction on your plate, or as a hearty side dish, however you enjoy it one thing is certain, you will enjoy it.
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September 9, 2013
Look at these babies! Not one but two blue ribbon cabbages were grown right here at tricycle acres! Over 32 lbs of cabbage in fact and after taking home these first place prizes from the fall fair we spent much of the day using up every crisp sweet leaf of these high achievers! I favored the hearty and “biggest” cabbage, a green leaf variety that I have been calling Audry and singing little shop of horror ballots to for months now, Isis was taken with the stunning “best savoy” cabbage, who surprised us all with it’s beauty as it was hidden away behind a mountain of kale. Beauty and the Beast!
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August 29, 2013
I am canning tomatoes like a mad woman still, and I discovered a great preserving symbiosis [CHUNKY tomatoes salsa + tomato jam]
I have made a number of different canned salsa recipes and often the results taste great, but are a little watery. This round I decided to cook down the tomatoes first with no additional seasoning, I then strained them and saved the juice for another project. Fresh in my mind was Isis’s grandmothers tomato jam which she had just been raving about, and I knew that juice was destine for a sweet spread. I had heard of tomato jam in past, but was never driven to explore that idea much until now… let me tell you the results are fabulous! Tomatoes are fruit after all and they make a unique sweet and bright jam.
Irene I know your out there, and I would love love love your mothers tomato jam recipe for future use! I will share both recipes I used today and I strongly suggest you use this technique to make both… and if you are crazy like me, you might as well process a batch of dill pickles, and pickled hot peppers while you are at it. Geez look at what my morning yielded today…
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August 29, 2013
Covet my canning? It might be time to learn how to ‘put up for yourself!
I am teaching a canning and preserving intensive workshop on September 15 at the Vallican Whole in the Slocan Valley of BC.
The cost is $45 for a day of chutney making, jam processing and pickle perfection. We’ll cover safe canning techniques, tips on perfecting your preserves, the basics, as well as discuss other great preservation techniques; fabulous freezing, solar and electric drying & fermenting! This will be hands on and you’ll leave with jars of everything you make in class. To register email vpg (at) rbrand (dot ca) and for more information visit tricycle acres
August 26, 2013
Geez what a week! We roasted a whole hog on Wednesday to celebrate my mother in laws 60th birthday, and since then I have been up to my eye balls in pork puttin’ up! You think I should have learned my lesson from my recent “Bacon” experience, yet I signed up for another round of whole hog… albeit and thankfully awful-less.
It all started with a 77lb stuffed whole hog and a crazy roaster rental… I made a killer BBQ sauce for the hog with about 8lbs of freshly picked heirloom tomatoes slowly roasted along with a mound of garlic, peppers and onions. After all of those veg roasted down in a flaming hot oven for hours I skimmed the liquids off and started reducing them along with molasses and cane sugar with some smokey seasonings.
After we feasted and fed the party goes and gorged on pulled pork for a day, I had to start canning all that meat. I had been researching prior to the pig roast how to pressure can homemade pork and beans and I was thrilled to be able to tackle that. Along with that I also pressured canned whole quarts jars of pork in some savory pork stock. After two days of this processing (along with salsa and more druken apricot jam) We finally gave in and vacuum sealed bags of yet more meat.
Making your own pork and beans was totally appealing to me… My sweetie loves buying cans of beans, and although I grew up loving the stuff the contents scare me off these days, and I am much happier sending my family camping with home made goodness.
So if your up for this pressure canning challenge, hold on to your hats, this recipe is for the best damn “canned” pork and beans you ever did have:
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August 22, 2013
yum this dip is so nice and easy it’s perfect for dunking or as a dollop on a noddle / rice salad bowl!
In a food processor combine until silky smooth:
2 cups cooked white beans
3 heaping Tbps Italian red pepper spread
3 cloves of garlic
1 small yellow onion
3 tbsp tahini
splash of lemon juice + red wine vinegar
Glug of olive oil
A pinch each of paprika and cayenne
Garnish with a dollop of red pepper spread and a drizzle of nice olive oil. Enjoy.
August 18, 2013
Nothing tastes like camp food! I am not talking about hot dogs and smores (ack) I am talking about thoughtful meals made in nature with limited everything. You really do have to plan well and season at home if you want the best of your camp culinary experiences.
If you have time make a meal plan up for your stay do so and prep as much as you can and season everything while your at your pantry (to save space on having to bring the whole pantry to you). Some of the things I like to do are: read more »
August 17, 2013
flushing garden abundance all around!
I had to dig deep and bust out some mega batches of food tonight. We had guest from the Rockies visiting (former valley folks) who were dying for a taste of home grown real food with a serious paleo spin. I spent a couple hours slowly roasting green house tomatoes (which are exploding right now!) with hot peppers, onions and garlic along with parsley and basil, all from the garden. After harvesting a huge basket of kale and chard I realized I had to cook these iron rich greens at least two different ways so I decided to make kale pork meat balls made with our own smokey bacon. The meatballs were served in a hearty rich roasted tomato base with white beans and yet more kale and chard. Satisfaction Guaranteed.
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August 16, 2013
I just came home after a few days canoeing the lake to yet another bushel of pickling cucs needing my attention! With some conventional dills under my belt as well as a batch of fridge pickles already this season, I opted to try my hand at a big ‘ol batch of fermented pickles… which are about the easiest thing ever! I added a few grape leaves from the vines to help keep them crunchy, and after finding the perfect big jar / weighted lid situation I was off to the races. read more »
August 13, 2013
Oh boy… life has bowled me over the last couple weeks, not only am I swamped with harvesting and processing veggies, visiting family and friends but I have been swamped trying to organize my community through a really challenging time. We recently had a fuel spill in our precious and pristine river, meanwhile a wild fire has been burning for 2 weeks on the ridge behind out little homestead.
So today after two rounds of dill pickle processing I opted for an easy out of my abundant cucumber situation… I made fridge pickles! Mainly because they are fast and easy… Here is the scoop: read more »
July 31, 2013
I have been really enjoying baking with chickpea flour over the past few weeks. It’s dense and almost nutty tasting and it blends nicely with all kinds of other flours. Yesterday we picked the last of the very deep dark ripe raspberries of the season and had to put them to work immediately so I set out to bake a gluten free dairy free tart made in the lazy crumble top fashion of old school date bars (love this 2 step technique) The dough is a blend of chickpea flour / brown rice flour / coconut / coconut oil / and cane sugar used on the bottom and again on the top with a thick layer of smooshed freshly picked berries and some coconut chips.
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July 25, 2013
This frozen dessert is so simple there is no way it should taste this fresh and lovely. Your just 3 ingredients away from something that screams summer and takes no time at all to prepare. We just just picked 2 huge baskets of raspberries and I planned to make a gluten free berry cake in this sweet little vintage cake pan, but the very thought of turning the oven on yesterday had me feeling faint… instead I threw a few things in the stand mixer, made a pink puddle and froze it in the spring form pan, viola… raspberry frozen dessert!
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July 22, 2013
Such a nice take on same old same old guacamole, this feta dip is fresh and bright and totally dunk-able! Best of all the feta came from my favorite milk maid curiosity of her lovely dairy goat aptly named “feta”. This is by no means mexican in flavor, and you could so easily make this the spread on a BLT or any number of burgers. It is flavored with basil and lemon and garlic, it’s smooth and sharp and perfect for any manor of summer grilling menus. Best of all it’s so simple. read more »
July 20, 2013
In the event you are drowning in summer squash, this recipe is a great way to hide and and serve it to your family even after they have played the NO MORE ZUCCHINI CARD! Every one loves golden brown pockets of cheese + herb goodness, so much so no one will be the wiser if it is stuffed with squash! I harvested a couple more patty pan squash from the garden today along with an armful of fresh herbs, and together along with my favorite local goat feta, some eggs from the hens and some corn meal you have the makings of some lovely summer snacking!
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July 18, 2013
Honestly this might be the easiest, tastiest and most authentic tasting Thai style yellow curry I have ever had let alone made! This perfectly punchy sauce was made in a wide mouth mason jar with my handy immersion blender using only a few simple ingredients. The veg can be what ever you have on hand and of course you could add meat or fish or tofu, served over steamed rice you’ll think you were on a beach in Thailand… trust me this is ridiculously good! read more »
July 16, 2013
Yet another day in paradise spent slaving over a hot stove canning! My daughter and I enjoyed a morning making this stunning fragrant rose petal jelly, which was a really similar process to my favorite dandelion jelly. We started last week by picking a few bags full of lovely rose petals from our friends garden (which of course are untreated & un-sprayed, which is ESSENTIAL when making any food or medicine with flowers or wild-crafted herbs). From there I sorted 8 cups of the prettiest pinkest fullest petals which I set in a glass bowl along with 9 cups of warm water, left to sit in the fridge for 3 days to simply and passively saturate their lovely flavors into the rose water.
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July 14, 2013
Geez, now I totally get what all the hype is about! Bacon Jam, sound right up my ally right? What with our pig in the freezer and the homestead triple smoke bacon in abundance, and seeing as I am a jamming / canning machine, I thought “what the hell”, while processing some other preserves I decided to bust out a batch of bacon jam, and frankly I am almost sad I did, because life without this stuff is tasteless!
I made my own hybrid recipe after some internet research and what I yielded is a true celebration of Canadian flavors; smoked homestead bacon, maple syrup, dark beer, coffee… have I said enough? Are you drooling? How about caramelized onions, garlic, balsamic vinegar, molasses, homemade HP sauce, some chilies and black pepper for good measure? What about now? Are you convinced?
This stuff was so damn good I had to make a batch of homemade hamburgers and fire up the grill just to properly honor these flavors, with avocado cheese burgers. The process of making this divine jam is just like making chutney, only with the enticing aroma of smoked bacon lingering about. From start to finish the process was about 3 hours of effort, and netted a mere 5 x 250ml jars, one of which was devoured in all of 7 minutes. The guys were licking the bowl and spatulas clean.. even the counter top! It was suggested we can this Canadian Crack rather than bacon jam… but what ever you call it, whatever you slather it on, you are in for a delightfully carnivorous culinary treat!
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July 14, 2013
Wow that is a crazy hot pink glaze! I made a batch of triple berry gratitude loafs and finished them with a quick saskatoon berry glaze that gave them this pink show stopping finish! We had a few folks to thank for some favors so I finally made time to do some batch baking and use my berry-berry-berry abundance! I also ran down to the local thrift shop in search of some semi disposable pans and came how with 8 small loaf pans which was the kicker in turning my berries into lovely loafs. The pans are great little commercial units and they baked these loafs perfectly!
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July 12, 2013
Nothing screams English garden to me as much as green peas and strawberries! And they both are flushing in my yard right now. This bright and sweet salad is entirely from a mid day wonder around the yard (with the exception of a small walla walla onion), the dressing is made with that yummy saskatoon syrup I made last week, blended into a zippy balsamic vinegarette.
Combine leafy and bitter greens with fresh mint leaves, toss in handfuls of fresh strawberries and handfuls of fresh snow peas garnish with razor thin slices of yellow onion and then drizzle with this rich berry blissful dressing:
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July 7, 2013
My dear friend turned 50 this weekend, and I had to make a show stopping cake to help her celebrate in style. I decided on making that lovely chocolate quinoa cake I made a couple weeks back, and to go all out I made two batches of cake and opted for a coconut milk chocolate mousse center finished with a stellar Saskatoon berry syrup. Then the whole cake got a coconut oil butter cream chocolate frosting and a final raw cacao nib crumble edge.
The whole cake was gluten free and flour free, and parts of it are vegan, other parts are powered with super foods… And although it is deeply indulgent, on the whole I would say it’s a pretty healthy option as far as chocolate cakes go. read more »