I love the Easter Holiday, but I do not love the sugar crash after a day of indulgences. These recipes are blood sugar stable and so yummy you won't miss the refined sugar, gluten or dairy! My family loves the carrot cake for breakfast or dessert and the chocolate peanut butter truffles are good any time of the day!
This carrot cake recipe was adapted from Caroline Deisler's Vegan Easter Cookbook. Honestly, this recipe book has been a life-saver when it comes to healthy luteal phase foods that also feel comforting and special.
CARROT CAKE
Ingedients:
2 C almond flour
1/2 C arrowroot
1 tbs cinnamon
1 tsp baking powder
1 tsp vanilla
1.5 cups shredded carrots
1.2 C almond milk
1/4 C soaked raisins
1/2 C chopped walnuts
Frosting:
1 C cashews (soaked)
1/2 lemon squeezed
1 scoop vanilla protein powder (I use Be Well By Kelly)
1 tbs water
Instructions:
1 - Pre-heat over to 350 degrees
2 - soak cashews and raisins in water
3 - mix all ingredients in a large mixing bowl
4 - pour in 8x8 pan lined with parchment paper
5 - bake for 20-25 minutes
6 - while cake is baking, put ingredients for frosting in a food processor(drain water from cashews) and blend until smooth and creamy
7 - after cake has cooled top with frosting and enjoy!
CHOCOLATE PEANUT BUTTER TRUFFLES
Ingredients:
1 bag of pitted dates
1/2 cup peanut butter
1 bag of HU chocolate gems
Instructions:
1 - blend dates and peanut butter until smooth and creamy
2 - form balls out of the date and peanut butter mixture
3 - put date and peanut butter balls in freezer for 15-20 mins
4 - melt HU gems over the stove
5 - put a toothpick in the balls and dip in chocolate
6 - put back in the freezer until chocolate hardens (~45 mintues)
7 - enjoy!