My Ma's Carrot-Pecan CakeRecipe, but better For my birthday every year, my grandmother, Ma, would bake a Carrot-Pecan cake, just for me. I got the whole thing! She used pecans, because that was my special request. It made me feel so special and loved. Then I became very ill with digestive problems, and for years I couldn't have none of the ingredients in Ma's carrot cake recipe. So, I greatly missed my special gift made with love form my Ma every year on my birthday. My Ma passed away in December 1999, and now I miss her even more than her cake.
Two years ago I recovered my health, after 30 years of being so sick that I almost died. My birthday was coming and suddenly it came to me "I can have eggs, milk, sugar and oats again! I will make Ma's carrot cake for myself, in her honor, for my birthday!" How blessed I am that I got Ma's old cookbook when she died. I found in the back, written in her handwriting, the recipe she used.
I started looking at the ingredients and thought to myself, "I wonder how it would taste if I substituted with organic versions of these ingredients." So, here's my version of my beloved Ma's carrot-pecan cake recipe. I think it tastes richer and better than hers, but it still reminds me of her every time I have a piece. I make cupcakes and have one every Sunday of the year, instead of just on my birthday. On my birthday, I have two cupcakes. Ha, Ha. "Oh, how I missed the taste of this!"
2 cups of organic oat flour
3 teaspoons baking powder, aluminum free, without potato starch
6 teaspoons SweetLeaf Stevia
1 teaspoon celtic sea salt
2 teaspoons Ceylon cinnamon
4 large organic eggs
1/2 cup whole milk goat butter, melted
1/2 cup pure maple syrup
1/4 cup turbinado pure sugar cane or maple sugar (optional)
4 large or 1 1/2 cups organic carrots, shredded fine
2 cups organic pecans
Mix butter, sugars and eggs one at a time.
Mix well after each addition.
Add flour mixture (dry ingredients), then carrots and pecans.
Bake at 350 degrees in a greased 8 inch round baking pan or cupcake pan with paper cupcake liners, until wood toothpick stuck in the middle comes out clean.
Soft Pretzels4 ½ cups of organic sprouted spelt or oat flour
1 pkg. or ¼ teaspoon active dry yeast
1 ½ cups organic goat milk
¼ cup pure cane sugar
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Celtic Sea Salt
2 tablespoons Celtic Sea Salt
3 quarts boiling water
1 well beaten organic whole egg
2 tablespoons water
Goat butter to grease baking sheet.
Fine ground Celtic Sea Salt
1. In a large mixing bowl stir together 1 ½ cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, oil and t teaspoon Celtic Sea Salt until warm (120 degrees). Add milk mixture to dry ingredients. Beat with an electric mixer on low-medium speed for 30 seconds, scraping the sides of the bowl frequently. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can by hand.
2. Turn the dough out onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape the dough into a ball. Place dough in a lightly oiled (Olive oil) bowl, turning once to grease surface of the dough. Cover with a clean towel and let rise in a warm place (the pilot of a gas oven) until double in size; about 1 ¼ hours.
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly butter 2 baking sheets.
4. Roll dough into a 12x14 inch rectangle. Cut into twenty 12 x ½ inch strips. Gently pull each strip into a rope about 16 inches long. Shape into pretzels.
5. Carefully place pretzels on prepared baking sheets. Bake in a 475 degree oven for 4 minutes. Remove from oven. Lower oven temperature to 350 degrees.
6. Dissolve the 2 tablespoons salt in boiling water. Lower 4 pretzels at a time into boiling water. Boil 2 minutes, turning once. Use a slotted spoon to remove from water; drain on paper towels. Let stand a few seconds to remove excess moisture. Place pretzels ½ inch apart on well-greased baking sheets.
7. In a small mixing bowl beat together egg and 2 tablespoons water. Brush pretzels with some of the egg mixture. Sprinkle with fine ground Celtic Sea Salt. Bake at 350 degrees for 20-25 minutes or until light brown; done. Immediately remove from baking sheets. Cool on wire racks. Makes 20 soft pretzels.
I freeze them and when I want a hot, soft pretzel, I warm it in a bread warmer using steam. ❊I never use a microwave for anything.
Some of my favorite snacks
The best pumpkin seeds I've ever tasted.
When I want "crunch," I enjoy Chomperz.
Sprouted nuts and seeds are a living food, which means it is more nutritious and does not harbor toxic molds.
Apple, Pear, Fig, Prune with Ceylon Cinnamon2 apples, cored and cut into chunks
1 pear, cored and cut into chunks
2 fresh figs (I buy them fresh and freeze a year's supply)
½ teaspoon Ceylon Cinnamon
Puree in blender or Vitamix. I freeze it in 8 oz. servings and eat it like sorbet or thaw for a fruit snack. I freeze in batches to enjoy daily for a week at a time.
Peach, Plum, Apricot2 peaches, pitted and cut into chunks
2 plums, pitted and cut into chunks
2 apricots, pitted and cut into chunks
Puree in blender or Vitamix. I freeze it in 8 oz. servings and eat it like sorbet or thaw for a fruit snack. During the summer, when these fruits are in season and less expensive to purchase, I buy enough to freeze in serving sizes to enjoy daily all winter long.
TIP: Toss a container of frozen pureed fruit in a lunch box and it will help keep food cold.
My "Pie"For years I couldn't consume the ingredients in a pie crust or many of the ingredients in the filling. I created my own version of "pie" and I still use it today, even though I can now digest dairy.
4 Granny Smith whole apples or peaches, or 4 cups blueberries, cherries, pumpkin or strawberries, pureed
⅓ - ½ cup Sweet Rice, cooked (replaces the crust)
Look in your cookbook and see what the recipe calls for in an apple, peach, blueberry, cherry, pumpkin or strawberry pie and add the appropriate amount of the spice they list. It may be ½ teaspoon cinnamon, nutmeg, allspice or other spice. You may want to add vanilla or maple syrup too. Experiment and see what combinations excite your tastebuds.
1 teaspoon SweetLeaf Stevia, or to your desired taste.
Chop or puree to your desired consistency all ingredients in a blender, food processor or Vitamix. Fill 8 oz. serving size containers and freeze.
1 pint Heavy Whipping Cream
1 teaspoon SweetLeaf Stevia
Beat with mixer at medium speed for one minute and gradually increase to high speed. Beat until the desired consistency is achieved. You don't want to whip it into butter. This takes practice. You may want to drape a dish towel over the mixer so that it covers the outside of the mixing bowl and prevents cream from splattering all over the place. Full 8 oz. serving size containers and freeze.
Thaw both the fruit mixture and whipped topping. Transfer them to a serving bowl and enjoy.
Yogurt-Kefir with Fruit and SweetLeaf SteviaPour ½ quart Goat Yogurt + ½ quart Goat Kefir in a blender or Vitamix.
Add 1 cup fruit (blueberries, cherries + ½ teaspoon vanilla, or fruit of your choice) and 1 teaspoon SweetLeaf Stevia.
Blend well and pour into sterile glass jars with lids. Refrigerate.
An 8 oz glass is 120 calories, with 6 grams fat and 7 grams sugar.
It costs about $1.75 per 8 oz serving.
I drink 8 oz. of this every morning. Goat dairy is the closest to human breast milk of any animal and is much easier to digest.
Redwood Hills Farm, FarmFriend and Delamere Dairy make delightful tasting goat dairy products.
[RedwoodHill.com, Trickling Springs Creamery Chambersburg, PA 717-709-0711, delameredairy.co.uk]
I also take 1 capsule of digestive enzyme (Digest by Enzymedica) with dairy to assist in complete digestion.
Celtic Sea Salt