It’s not too early to make resolutions. New Years can go screw itself—Thanksgiving was more a time of food-related reflection than any year-end midnight celebration could be. I did a lot of thinking over those five days off school, and I think it’s high time I introduced to you the (leetle tiny) changes I have instituted in regards to this blog’s future.
TL;DR—no more shitposting.
|Not bad. source|
Secondly, I will try to cut out the fake substitutes from my baking, like vegan margarine and vegan cream cheese—both of which are great inventions showing just how innovative people can be when faced with dietary restrictions, but which are not really true to nature and quite frankly make me feel guilty whenever I use them. In their stead, I plan on using loads of coconut oil and cashews and tofu and what have you.
This is distinct from using only “natural ingredients”, which would exclude baking staples like all-purpose flour, granulated sugar (along with sugar replacers like erythritol), and even stuff like baking powder if you’re really extreme. The rule only applies to items specifically created as vegan substitutes. I do, however, have one exception: Ener-g egg replacer, which, as you saw with these mint chocolate chip macarons, make an amazing substitute for whipped egg whites. All other “fake” products like that will be eliminated.
TL;DR—let’s see how long this lasts, eh?
Now, let me present to you this coffee cake.
|Be not afraid.|
What you see here is an insanely low-calorie, insanely healthy coffee cake that will quite literally blow your mind.
Okay, it may not literally blow your mind, but it will definitely blow your taste buds. Who knew that low-fat, low-sugar coffee cake could actually taste decent, let along awesome? Not me, that’s for sure.
Right after spotting Foodie Fiasco’s low calorie coffee cake, I knew that I had to add butternut squash. I can’t help it; I love the stuff. It makes such a nice moist cake and gives you the impression that you are eating pumpkin pie when in reality it is a highly nutritious vegetable. This cake is basically salad.
|And not this kind of salad. source|
On top of that? It’s gluten-free.
Here’s the recipe.
Healthy spiced butternut squash coffee cake
Adapted from Foodie Fiasco
84 grams • almond flour • ¾ cup
84 grams • coconut flour • ¾ cup
133 grams • erythritol • 2/3 cup
4 grams • baking soda • 1 teaspoon
3 grams • salt • ½ teaspoon
3 grams • cinnamon • 1 teaspoon
0.5 gram • nutmeg • ¼ teaspoon
0.5 gram • cloves • ¼ teaspoon
0.5 gram • ginger • ¼ teaspoon
4 grams • molasses • ½ teaspoon
244 grams • nondairy milk • 1 cup
12 grams • vanilla extract • 1 tablespoon
83 grams • butternut squash puree • 1/3 cup
4 grams • apple cider vinegar • 1 teaspoon
20 grams • rolled oats • ¼ cup
14 grams • almond meal • 2 tablespoons
24 grams • erythritol • 2 tablespoons
3 grams • cinnamon • 1 teaspoon
2 grams • molasses • ¼ teaspoon
24 grams • applesauce • 2 tablespoons
Preheat oven to 350 degrees F. Grease an 8 inch square baking dish; set aside.
Start by making the streusel. In a small bowl, whisk together rolled oats, almond flour, erythritol, and cinnamon. Add molasses and applesauce; stir until combined.
To make cake, start by sifting together almond flour, coconut flour, erythritol, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. Add remaining ingredients to a blender and blend until smooth. Pour wet ingredients into dry; stir just until combined.
Pour batter into prepared pan. Sprinkle streusel on top. Bake for about 25 to 30 minutes. Let cool for ten minutes before cutting and munching.
|Jimmies are soothed.|
In other news: nRelate decided to shut down their service for whatever reason, so now you see there are no longer any tabs at the bottom of each post recommending other posts for your reading (and eating) pleasure. Instead, I’ll have a couple links at the end of each post (not tons of pictures) for other recipes you may be interested in. Today’s topic: cake for breakfast.
Lightened-up vegan chocolate layer cake for one—totally breakfast food here.
Pumpkin coffee cake with cornmeal, rosemary, and cinnamon crumble—sort of a higher-fat version of this cake, plus rosemary.
Caramelized banana bread muffins with coconut cashew cream filling—just as awesome as they sound.