If you are in the mood for a moist, rich and spicy healthy cake, this is your ticket. Be aware, the flavor and spice are robust, not for the faint of heart. My family including all my children, devour it.
Naturally Sweetened Gingerbread Spice Cake
2 c whole wheat/grain flour
1 t baking soda
1 t ground ginger
1 t cinnamon
1/4 t ground cloves
1/4 t allspice
1/4 t salt
3/4 c agave nectar
1/4 c olive oil
1 large egg or 2 Tbsp ground flax
1 cup raw broccoli
3 large carrots
1/2 cup coconut water or plain water
1/2 c kefir or plain yogurt
1/4 c molasses
2 t vanilla
1 T grated orange zest
Combine first seven ingredients, and mix well. Add agave, oil and egg. Put broccoli and carrots in a blender, with just enough coconut water (or plain) to puree. Add to mixture, it should be about 1 1/2 cups. Add remaining ingredients and mix gently. Bake in 2 small loaf pans 45-55 minutes in a 365 degree oven.
1/2 cup xylitol
1 t ultra gel or 1/2 t cornstarch
1 t orange zest (opt)
enough water for desired consistency
Combine xylitol and ultra gel in blender. Blend into a "powdered sugar." Add water and drizzle over hot cake.
In math, We are learning fractions and how to follow a recipe. This recipe was Ellery's first independent cooking attempt. She did fabulous. It is adapted from the Jessica Seinfeld "Deceptively Delicious" cookbook. Ellery loves to peruse this cookbook, I think because it is pink and has really big pictures in it!